Almond Flour Chocolate Muffins with Allulose
Almond flour and eggs provide protein, while cocoa gives these muffins a deep chocolate flavor. A simple whisked batter bakes into a tender crumb with lightly cracked tops. Fill paper cups about three-quarters full, and cool the muffins completely before serving.
Whisk together the softened butter (60 g), eggs (150 g), water (70 g), allulose (35 g), almond flour (160 g), cocoa powder (25 g), starch-free baking powder (6 g), and table salt (1 g) until smooth and pourable.
Prepare the pan for your chosen format: set out paper muffin cups for individual cakes or use one large cake pan. Fill the cups about three-quarters full, or fill the large pan about two-thirds full. Bake at 160 °C for about 15 minutes in small cups or around 35 minutes in a large pan. The muffins should rise and crack lightly on top; there should be no wet batter in the center, and the finished bake should spring back when pressed.
Cool the muffins completely before serving.
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