Low carb Chocolate Cinnamon Muffins
Ingredients
360g almond butter
6 eggs, preferably pasture raised
3/4 cup water
40g cacao powder
120g roughly ground flaxseeds
170g erythritol, or aspartame free sweetener of choice
1.5 tsp gluten free baking powder
3/4 tsp ground cinnamon
Method
Preheat oven to 175 C and line a 12-hole muffin pan with parchment muffin liners.
Add nut butter, eggs and water to the bowl of a food processor and blend. Add remaining ingredients and mix to combine.
Pour batter into muffin liners until 85-90% full. Bake in the oven for 20-22 minutes, or until an inserted skewer comes out clean. They go from under-cooked to over-cooked very quickly, so watch them carefully when they are nearly done.
Remove from the oven and immediately take the cooked muffins out of the hot pan and place on a wire rack to cool. Makes approx 18 muffins.