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Pumpkin Cheesecake Frosted Chocolate Muffins
Servings:
2
Author:
Angela Coleby
Print Recipe
Ingredients
¼
cup
28g coconut flour
¼
cup
56g butter
3
eggs
¼
cup
erythritol
or sugar substitute
½
teaspoon
baking powder
3
tablespoons
45g coconut milk
½
teaspoon
vanilla essence
⅓
cup
40g cocoa powder
Instructions
Pre-heat the oven to 200C/400F degrees.
Blend the butter, eggs, erythritol, vanilla essence and coconut milk.
Add the coconut flour, cocoa powder, baking powder and salt. Whisk until the batter is smooth
Pour the batter into a muffin tin, lined with muffin/cupcake cups.
Bake for 20 minutes until firm.
Allow to cool.
Smother with the pumpkin cheesecake topping
Drizzle of chocolate optional
Eat and enjoy!
Notes
Makes 6 Muffins
Nutritional Info per muffin – 172 Calories, 13g Fat, 5g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs