Here are some amazingly chocolatey muffins... not very sweet (you can add more sweetness if you like) but very good! Perfect little to-go breakfast with a hard boiled egg.. if you are having some chocolate cravings! It feels totally decadent to eat one of these for breakfast but each one only has about 7 net carbs.
Gluten Free Low Carb Chocolate Chocolate Chip Muffins
3 eggs, separated
2 Tablespoons butter or virgin coconut oil, melted
2 Tablespoons cream or coconut milk
1/4 cup erythritol (or 3 Tablespoons sugar sub, or 1/4 cup honey)
1/4 teaspoon salt
1/2 teaspoon vanilla extract, gluten free
1/4 cup cocoa powder
1/4 cup coconut flour (sifted)
1/4 teaspoon baking powder
1/2 of a 3.5 ounce 85% chocolate bar, I used Valrhona, chopped into chips (directions on this page)
Whip egg whites and set aside in fridge or cool place. In a separate bowl, mix egg yolks, melted butter, cream, vanilla, sweetener (erythritol/honey/sub), and salt. Stir in cocoa, and erythritol. Combine coconut flour with baking powder and sift into batter, stirring quickly so that there are no lumps. Fold in egg whites (go here for tips on doing this in such a sticky batter). Add chips. Pour into greased muffin tins, the batter should make 6. They won't rise that much, so you can fill each tin to the top. Bake at 375 degrees for 15 minutes. It's okay if the muffins still look slightly dark on the top in the middle of the muffin when you take them out, they will not be undercooked, but will stay moist. Enjoy!!!