Cinnamon Mocha Low Carb Muffins
Yes, I know this pairing may sound strange to some of you, but if you are a cinnamon lover you have got to try this combo!Inspired by Mexican hot cocoa and my love for coffee and chocolate these muffins have a unique and delicious twist!
Ingredients
- 1/2 Cup Monkfruit/Erythritol Blend
- 3/4 Cup Almond Flour
- 1/3 Cup Dutch Processed Cocoa
- 1/2 Cup Chocolate Mölk
- 1/8 Teaspoon Salt
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Cinnamon
- 1 1/2 Teaspoons Espresso Powder
- 1 Teaspoon Vanilla Extract
- 4 Large Eggs
- 1/4 Cup Heavy Whipping Cream
- 1/3 Cup Cold Coffee
- 1/2 Cup Sugar Free Chocolate Chips
Instructions
- Begin by preheating your oven to 350° Fahrenheit, and either grease your muffin tin or line with cupcake liners.
- In a large mixing bowl combine all your dry ingredients. ( Sweetener, almond flour, cocoa, protein powder, salt, baking powder, cinnamon, and espresso powder) Mix all of these together with a whisk until they are evenly mixed.
- Next add the eggs, vanilla, cream, and coffee to the mix. Whisk again until well blended and you have a smooth creamy batter.
- Add the chocolate chips to the batter, and mix until they have been evenly distributed.
- Using a measuring cup pour the batter into the prepared muffin cups, filling about two thirds of the way full.
- Bake for 15-18 minutes or until the middles have set and the edges have begun to pull away from the pan.Let the muffins cool before removing from the pan.