Gluten-Free Sugar-Free Chocolate Mini Muffins

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Line a mini muffin pan with paper liners.

3. 3

   In a small bowl, mix coconut flour with cocoa powder.

4. 4

   In a medium bowl, whisk together eggs, cream and erythritol until well mixed.

5. 5

   Combine the flour mixture and the egg mixture and whisk until smooth.

6. 6

   Scoop the batter into each mini muffin cup.

7. 7

   Bake for some 15-20 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

8. 8

   Be careful not to overbake the muffins.

9. 9

   Let cool and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.