I had all kind of new ingredients and muffins tins on my keto shelf (I know, right? Who in the world owns a keto shelf?) and today I felt the urge to use them. Especially this new dark chocolate I bought yesterday, with cranberries bites and orange zest (I suppose that’s a winter thing for me).
At first, I’ve searched for my tablet, to verify the quantities used in a previous recipe, but I changed my mind quickly and decided to go by my feelings and experience. It was a good decision, I’m telling you. Best low carb chocolate muffins I’ve had in a long time.
- 3 large eggs
- 100 grams almond flour
- 1/2 tsp baking powder
- 100 grams dark chocolate
- 80 grams grass fed butter
- 2 tbsp tagatesse or other low carb sweetener
- rum extract
First, I mixed the eggs with the hand mixer, until they doubled their volume. I added the flour and the baking powder and folded them with care, to keep the bubbles in. I broke the chocolate into small pieces and put it in the microwaves, along with the butter, for about 30 seconds. I mixed the chocolate with the melted butter, until I obtained a silky smooth liquid cream, them added it into the eggs mixture. I poured the sweetener and the room extract and gave it a final mix, with a silicone spatula.
I divided the batter into 18 silicone cups. Simple math, just under 2 grams of carbs per muffin. Now that’s a good treat. I kept them in the oven for about 20 minutes. Enjoy!