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Low Carb Cocao Bliss Cake Muffins
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5 from 2 votes

Cocao Bliss Cake Muffins (with almond flour)

 All you need is one bowl to make these fluffy and moist chocolate muffins that taste like cake!  They have a delicious hint of cinnamon and are awesome for a healthy breakfast or snack that you and the kids will love!
Prep Time10 minutes
Cook Time17 minutes
Course: Breakfast, Snack
Diet: Diabetic, Low Calorie, Vegetarian
Keyword: cake, chocolate, Cocao Bliss, cocoa, cupcakes, healthy, muffins
Servings: 12 Servings
Calories: 206kcal
Author: Kim Lange

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line 12 cups in a muffin tin with paper liners.
  • In a bowl, combine almond flour, Cocao Bliss, cocoa powder, erythritol and baking powder.
  • Add the vanilla extract, eggs, and coconut cream or Greek yogurt/almond milk mixture. Mix well.
  • Add the melted coconut oil and combine.
  • Add the sugar-free chocolate chips and stir well.
  • Spray the cupcake liners lightly with non-stick spray and using a scoop, divide batter evenly in 12 muffin cupcake liners or tins.
  • Add more chocolate chips, walnuts to the tops if desired.
  • Bake for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
  • Allow muffins to cool completely

Notes

I like using a silicone muffin pan to get the best texture.
Can substitute coconut oil with grass-fed butter or butter.
Can add a pinch of thickener like tapioca flour for a firmer muffin.

Nutrition

Calories: 206kcal | Carbohydrates: 9g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 65mg | Potassium: 137mg | Fiber: 2g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg