With only 1/4 teaspoon sugar per muffin (as opposed to 11 teaspoons in a Starbucks one), these muffins are a great way to have chocolate for breakfast when you are a low sugar family! :) Adapted from this recipe from Keto Kitchen.
- 1 cup (140g) flour (gluten-free is fine)
- 1/2 cup (50g) cacao powder or cocoa powder
- 1/3 cup (65g) xylitol*
- 1 1/2 tsp baking powder
- 1 1/2 tsp sugar free vanilla extract
- 3 medium eggs, beaten
- 2/3 cup (160ml) single (pouring) cream
- 1/3 cup (150g) butter or coconut oil, melted
- 1/3 cup (60g) dark chocolate (85%+), chopped into small chunks
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Preheat the oven to 180C/350F/gas 4.
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Mix the flour, cacao powder, xylitol (or alternative*) and baking powder. Make a well in the middle and pour in the vanilla, eggs, cream and melted butter or coconut oil. Mix to combine. Add chocolate, and stir to mix evenly.
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Divide the batter evenly in a lightly greased or lined 12-hole muffin tin.
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Bake in the preheated oven for 20 mins, or until risen and a skewer inserted into the centre of a muffin comes out clean. Allow to cool before serving.
*Xylitol is a natural sweetener known for its dental benefits (it's a common ingredient in sugar free chewing gum and toothpaste), but it may cause minor digestive discomfort in particularly sensitive individuals like those with IBS and while it's totally safe for humans, it is fatal to dogs. Not your thing? Alternatives include: half the amount of Natvia, or use the same amount of any granulated/caster sugar, it only adds about 1 tsp sugar per muffin, which is still just a fraction of a coffee-shop one!