Chocolate Almond Flour Muffins
Cocoa and almond flour give these muffins a deep flavor, fiber, and a dense crumb, while kefir and cream keep them tender. Heating the cocoa develops its aroma and smooths the batter. Cool them fully and serve without the optional glaze.
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Inventory: Oven
526
Servings: 10 (1 serving ≈ 68 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Melt butter (100 g), add cocoa powder (30 g), erythritol (50 g), and hot water (110 g), bring briefly to a boil, and remove from heat.
Stir in almond flour (250 g), starch-free baking powder (5 g), and salt, then add 4% kefir (60 g), egg (50 g), and 10% cream (25 g). Divide the batter between muffin cups.
Bake at 180°C for 25–30 minutes. Cool fully; the glaze from the source is optional.
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