Coconut and dark chocolate muffins

Ingredients

for 12 servings

• Unsweetened shredded coconut60 g (2.1 oz)
• Almond flour70 g (2.5 oz)
• Eggs150 g (5.3 oz)
• Coconut cream60 g (2.1 oz)
• Erythritol45 g (1.6 oz)
• 90% dark chocolate, broken up35 g (1.2 oz)
• Baking powder5 g

Directions

1. Preheat the oven to 175 °C (347 °F) (fan) and line a muffin tin with paper cases.
2. In a bowl, whisk the eggs with the erythritol and the coconut cream until frothy.
3. Stir in the almond flour, the unsweetened shredded coconut and the baking powder, and mix to an even batter.
4. Add the crushed 90% dark chocolate and fold gently to spread it through.
5. Divide the batter between the cases, filling them three-quarters full.
6. Bake for 21 to 23 minutes, until a knife blade comes out clean. Leave to cool slightly before eating.