Tag: coconut oil

decadent PB-chocolate muffins with coconut oil

Been a while since I posted an indulgent recipe. No more fluff and long-ass intro that you won’t even appreciate,  lets get right into it!

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Okay on to this tropical dream of a dessert!

Useful tip: Coconut oils has a loooong  shelf life, don’t believe in “the best before” date stamp and HOARD these babies when they go on sale.

Trust me, i grew up in the tropics, my mother made them old school style—freshly grated coconut churned for hours and turned into pure oil.  We never even have to refrigerate them and I never see them SPOIL EVERRRRRRR!

(Granted that you won’t leave it for 3 years out in the heat, but that’s me being conservative)

Alright. This one is a quickie bake.  about 20 minute tops– from   prepping to the whole baking. Makes about 10 muffins,

The sweetener I used was the existing bag of Now Erythritol  that I just wiped out this morning.

I forgot to mention that the co-star of this show was the old fashioned peanut butter that was very subtle and I believe, complemented the chocolate pretty well.

Another tip– be wary of the cocoa powder you use. I Trader Joe’s has a lower carb count. Some are just plain garbage.



decadent chocolate muffins!

Yield: 10

decadent chocolate muffins!


  • 1/4 cup coconut oil
  • 1/2 cup peanut butter
  • 2 eggs
  • 1/2 cup almond flour
  • 1/2 cup Trader Joes cocoa powder
  • 1 tsp baking powder
  • 3 tbsp of my fave erythritol
  • chopped hazelnuts for added decor


  1. Mix, Cocoa, Almond flour and BP in a bowl
  2. In a non-stick pan, stir in coconut oil and peanut butter in low heat
  3. Add Eggs and whisk together
  4. Fold in wet ingredients with dry ingredients
  5. Pour into silicon moulds
  6. Sprinkle hazelnuts

Bake at  325 for 11 mins– I made a habit of under-baking them because of my toaster heats up well.

Lately I’ve been baking in my mini toaster.  Its been easier and quicker to clean.

The best part—- my husband who thinks Keto is weird… ate these babies lol!!!