Hazelnut Muffins with Coffee Cream Cheese Topping
Servings: 8 Muffins
Calories: 424kcal
Soft, nutty hazelnut muffins topped with a creamy coffee-infused frosting. Perfectly sweet and rich, these muffins make a delicious treat for any coffee lover.
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Ingredients
- 2 cups hazelnut flour
- 4 large eggs
- ½ cup Butter melted
- ¼ cup monkfruit sweetener or other low carb substitute
- 1 teaspoon baking powder
- ¼ teaspoon salt
Topping
- ⅓ cup butter softened
- ⅓ cup cream cheese softened
- 2 tablespoons coconut milk or almond milk
- 2 tablespoons monkfruit sweetener or other low carb substitute
- 1 teaspoon dried coffee granules
Instructions
Make the Muffins
- Preheat the oven to 180C/350F degrees.
- Mix the hazelnut flour, baking powder and salt together.
- In another bowl mix the butter, eggs and low carb sweetener.
- Combine the wet and dry ingredients together, and stir well.
- Pour the mixture into cupcake cases in a muffin/cupcake tin.
- Bake for 20 to 23 minutes until firm.
Make the Frosting
- Whilst the cakes are cooling make the cream cheese topping.
- Blend the butter, cream cheese, coffee, coconut milk and low carb sweetener in a bowl until smooth and creamy.
- Smother (or pipe if you are neater) the topping over the top of the muffin.
- Eat and enjoy!
Notes
Makes 8 muffins
Store in an airtight container in the fridge and they should last up to 4 days.
Nutrition
Serving: 1muffin | Calories: 424kcal | Carbohydrates: 6g | Protein: 8g | Fat: 42g | Fiber: 3g | Net Carbohydrates: 3g