Low Carb Chocolate Mini-Muffin Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
6 oz sugar free chocolate4 tbs coconut milk (canned)2 tbs coconut oil4 tbs pumpkin2 eggs2 tbs flax seed (milled and soaked in 4 tbs water)1/4 tsp salt1 tbs almond flour1 tbs cocoa powder3 tsp stevia1/2 tsp vanilla1/4 tsp cinnamon
Heat oven to 375*F. Lightly butter a 24 cup mini-muffin tin.
On a low heat melt the chocolate, coconut oil, coconut milk, and pumpkin. Just till mixture is smooth. Set aside to cool.
Beat eggs, milled flax seed, and salt with a mixer in a medium bowl
Add the almond flour, cocoa powder, stevia, vanilla and cinnamon and beat with your mixer till well combined.
Add now your cooled chocolate mixture and beat once more till combined.
Portion your batter into your oiled muffin tin. Bake till tops are puffed and cracked, about 8-10 minutes.
Let cool for no less than 20 minutes.
Serving Size:�makes 8 (3 muffin) servings
On a low heat melt the chocolate, coconut oil, coconut milk, and pumpkin. Just till mixture is smooth. Set aside to cool.
Beat eggs, milled flax seed, and salt with a mixer in a medium bowl
Add the almond flour, cocoa powder, stevia, vanilla and cinnamon and beat with your mixer till well combined.
Add now your cooled chocolate mixture and beat once more till combined.
Portion your batter into your oiled muffin tin. Bake till tops are puffed and cracked, about 8-10 minutes.
Let cool for no less than 20 minutes.
Serving Size:�makes 8 (3 muffin) servings
Nutritional Info Amount Per Serving
- Calories: 158.1
- Total Fat: 14.7 g
- Cholesterol: 46.5 mg
- Sodium: 165.5 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 3.9 g
- Protein: 2.7 g
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