Low Carb Chocolate Coffee Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g dark chocolate with xylitol (Xukkolade)
- 80 g butter
- 100 g xylitol (suar substitute)
- 4 egg (s), separated
- 2 teaspoon coffee powder, instant and
- 2 tablespoon water, hot or strong coffee
- 200 g almond (s), round
- 60 g almond (s), chopped or flaked almonds
- 1 pinch baking soda
- some rum
Print Recipe
Pin Recipe Instructions
- Beat the egg whites with a pinch of salt until stiff and chill. Melt 100 g dark chocolate over a water bath. Mix 80 g butter with 100 g xylitol until creamy. Then gradually add the egg yolks and stir, stir, stir. Then add about 2 tablespoons of strong coffee and stir in the melted chocolate.
- Mix 200 g of ground almonds with 60 g of chopped almonds or flaked almonds and a little baking soda and gradually add to the mixture, but not all at once. Then fold in the egg whites.
- Pour the mixture into muffin molds and bake at 180 ° C top / bottom heat for 20-25 minutes. The time is for a regular steel muffin pan. In the paper cases in the photo without sheet metal, which also hold a little more, it naturally takes longer, so do the chopsticks test.
- Then take them out of the oven and drizzle some rum while they are still hot. 1 - 2 teaspoons per muffin should be enough!
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