I have been experimenting a lot with different chocolate muffin recipe combinations. I wanted them to have a very light, fluffy sponge as often LCHF and sugar free can be dense in texture and sometimes dry if you overcook them. They were perfect and the general opinion is people would be hard pushed to know they were made without grain or sugar. Try them for yourself, good luck!!

Makes 12 large muffins

Nutritional values per muffin 202Kcals 17.8g fat 2.2g net carbs 6.5g protein

100g butter 50g cream cheese 4 large eggs (or weigh eggs to make 250g) 150g ground almonds 60g cocoa or cacao 80-100g erythritol or xylitol (or stevia to taste) 1 tsp baking powder

Sugar Free Chocolate Chips (optional)

1. Preheat the oven to 170c

2. Place all ingredients in a mixing bowl and use your mixture to beat until combined. Don't overbeat.

3. Place in our muffin cases and smooth the top to create a flat top, this will ensure they rise evenly. Sprinkle with chocolate chips, if using.

4. Place in the oven and cook for 15-20 minutes until firm to touch.

5. Place on a cooling rack to cool before storing in an airtight container.

6. Can be decorate with homemade chocolate ganache, sugar-free icing, melted dark chocolate or thick cream.

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