Low Carb Double Chocolate Fudge Muffins

Low Carb Double Chocolate Fudge Muffins

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup erythritol
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract
• 2/3 cup heavy cream
• 3 oz butter ((melted))
• 1/2 cup sugar free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the almond flour, cocoa powder, erythritol, and baking powder.
3. Add the melted butter, heavy cream, and vanilla extract to the dry ingredients and stir until a smooth batter forms.
4. Fold in the sugar-free chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
7. Let cool in the tin for 5 minutes before transferring to a wire rack.