Keto Double Chocolate Muffins


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Halve, deseed, and peel the avocados and place them into a food processor. Pulse until smooth and creamy.

Step 2Sift together the coconut flour, almond flour, and cacao powder. Add the erythritol, cinnamon, baking soda, and cream of tartar and mix well.

Step 3Add the liquid stevia, eggs, coconut milk, and pureed avocado and process until well combined.

Step 4Finally, roughly chop the chocolate and add to the mixture. Reserve a few pieces for topping.

Step 5Scoop the muffin batter into a silicon muffin pan or a regular muffin pan lined with paper cups greased with a small amount of coconut oil or ghee.

Step 6Top with the reserved chocolate pieces and place in the oven. Bake for about 25 minutes or until the tops are crispy and the muffins are firm.

Step 7Remove from the oven and let the muffins cool on a rack before serving. Keep at room temperature covered with a kitchen towel for up to three days or place in an airtight container and refrigerate for longer.