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