Cocao Bliss Cake Muffins (with almond flour)

5 from 2 votes

Cocao Bliss Cake Muffins (with almond flour)

All you need is one bowl to make these fluffy and moist chocolate muffins that taste like cake! They have a delicious hint of cinnamon and are awesome for a healthy breakfast or snack that you and the kids will love!

Prep Time10

Cook Time17

Course: Breakfast, Snack

Diet: Diabetic, Low Calorie, Vegetarian

Keyword: cake, chocolate, Cocao Bliss, cocoa, cupcakes, healthy, muffins

Servings: Servings

Calories: 206kcal

Author: Kim Lange

Ingredients

1 cup Blanched Almond Flour extra fine
¼ cup Cocao Bliss Super Powder
¼ cup Unsweetened Cocoa powder or Dutch Process can be used.
1 ½ teaspoons baking powder
¼ teaspoon salt
⅓ cup Coconut oil melted and cooled
½ cup Erythritol Sweetner or 2/3 cup for sweeter, I like Lakanto Baking Monkfruit sugar
3 large Eggs
⅔ cup coconut cream or 1/3 cup Greek yogurt with 1/3 cup almond milk
2 teaspoons Vanilla extract
½ cup sugar-free chocolate chips Enjoy Life or Lakanto

Instructions

Preheat the oven to 350 degrees F. Line 12 cups in a muffin tin with paper liners.
In a bowl, combine almond flour, Cocao Bliss, cocoa powder, erythritol and baking powder.
Add the vanilla extract, eggs, and coconut cream or Greek yogurt/almond milk mixture. Mix well.
Add the melted coconut oil and combine.
Add the sugar-free chocolate chips and stir well.
Spray the cupcake liners lightly with non-stick spray and using a scoop, divide batter evenly in 12 muffin cupcake liners or tins.
Add more chocolate chips, walnuts to the tops if desired.
Bake for 20-25 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Allow muffins to cool completely

Notes

I like using a silicone muffin pan to get the best texture.

Can substitute coconut oil with grass-fed butter or butter.

Can add a pinch of thickener like tapioca flour for a firmer muffin.

Nutrition