INGREDIENTS
3 large free range eggs
½ cup almond milk
1 tsp vanilla extract
1 cup almond flour
¼ cup coconut flour
¼ cup cocoa powder
¼ cup xylitol
2 heaped tsp baking powder
½ tsp salt
¼ cup melted unscented coconut oil
¼ cup sugar free chocolate chips
METHOD
Pre-heat oven to 170°C. In a blender add eggs, almond milk and vanilla extract. Blend to combine. Add almond flour, coconut flour, cocoa powder, xylitol, baking powder and salt.
Blend on high until smooth. Make sure the ingredients are well blended. Add melted coconut oil and blend until well. Transfer mixture to a bowl. Stir in chocolate chips.
Grease a muffin pan very well and fill moulds evenly. Sprinkle a few chocolate chips on top of each muffin. Bake for 25 minutes or until cooked. Ovens vary. Remove and let cool in pan.
