Low Carb Gluten Free Chocolate Nut Muffins

I have improved upon this old recipe of mine, and I love it.  You can use ANY nuts... you just need 2 Tablespoons of nut butter and nuts. I was thinking about making these with hazelnuts, but I didn't have enough to turn into hazelnut butter first so I did peanuts... yum.  I may try pecans next time!  I am back to using some erythritol for sugar sub on occasion, but you can sub coconut sugar if you'd like.  My son and husband loved these, even though they are low sweet.  They ate them with whole milk.

If you like a sweeter taste, increase erythritol/coconut sugar to a 1/2 cup or stevia to 1/2 teaspoon.


Low Carb Gluten Free Chocolate Nut Muffins
makes 6

3 pastured eggs
2 Tablespoons grass-fed butter or expeller pressed coconut oil, melted but not hot
2 Tablespoons grass-fed cream or coconut milk
2 Tablespoons nut butter
1/4 cup cocoa powder
1/4 cup erythritol or coconut sugar
1/4 teaspoon NuNaturals stevia or 1/4-1/2 cup more erythritol or coconut sugar
1/4 teaspoon sea salt
1/4 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 cup coconut flour
1/4 cup nuts
flour sifter
muffin tin, I like this silicone one that doesn't stink

Preheat oven 375F˚. In a medium sized bowl, blend oil/butter, cream/coconut milk, and nut butter.  Use sifter to add cocoa powder and blend.  Add, vanilla, salt, stevia and erythritol and blend.  Add eggs, one at a time, blending after each one. Sift in coconut flour and baking soda and stir until well mixed.  Add nuts, and stir again, until well mixed.  Batter will be thick. Spoon into greased muffin tins or cups.  Bake for 10 - 15 minutes or until peaked, maybe cracked.. you can take them out when it still looks a little wet in the cracks in the center, so they will be more moist.  Coconut flour products can get drier or more moist in your kitchen.  If you live in a humid climate, refrigerate them after a day to prevent mildew.  They are better the second day.. if you can wait that long!