Pumpkin Cheesecake Frosted Chocolate Muffins
Servings: 2
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
Nutritional Info per muffin – 172 Calories, 13g Fat, 5g Protein, 10g Total Carbs, 3g Fibre, 7g Net Carbs