Ingredients
– 1 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup erythritol or your preferred keto-friendly sweetener
– 3 large eggs
– 1/3 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/2 cup unsweetened almond milk
Equipment Needed
– Mixing bowls
– Whisk or electric mixer
– Measuring cups and spoons
– Muffin tin
– Cupcake liners
– Toothpick (for testing doneness)
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). As the oven warms up, I often take this time to prepare my muffin tin by lining it with cupcake liners. This is my favorite part because it gives that neatly finished look. In a large mixing bowl, I sift together the almond flour, unsweetened cocoa powder, baking soda, baking powder, salt, and erythritol. The aroma of cocoa fills the air, and it’s simply heavenly! (See the next page below to continue steps…)