Avocado chocolate muffins

Preheat the oven to 175 °C.

In the meantime, take half of a medium avocado and mash it thoroughly until smooth.

Mix almond flour (115 g) with baking powder (1 tsp).

In a separate bowl, use a mixer to combine the avocado, cocoa powder (2 tbsp), erythritol (3 tbsp), egg (1), and almond milk (60 ml). Then, add the almond flour and baking powder mixture, gently folding it in with a spatula.

Finally, add the chocolate keto drops (60 g) and thoroughly incorporate them into the batter.

Distribute the resulting mixture into muffin tins.

Bake in the preheated oven for about 25 minutes.