Molten Chocolate Muffins (Keto)
These dark chocolate keto muffins hide a molten center beneath a light, melt-in-your-mouth texture.
Print Recipe
Pin the recipe
Servings: 2 small cakes
Ingredients
- 40 g dark chocolate
- 30-35 g butter from grass-fed cows
- 1 egg
- 15 g erythritol
- 15 g raw cacao powder
- 1 pinch salt
Procédé
- Melt 30 grams of the chocolate with the butter. Let cool slightly. Add the salt, erythritol and cocoa.40 g dark chocolate, 30-35 g butter, 1 pinch salt, 15 g erythritol, 15 g raw cacao powder
- Separate the egg white from the yolk. Add the yolk to the chocolate mixture. Beat the egg white with an electric mixer until stiff peaks form.1 egg
- Gently fold the egg white into the chocolate mixture using a spatula.
- Place small silicone molds inside a rigid baking pan. Divide most of the batter between the small molds. Reserve 2 generous teaspoonfuls.
- Break the remaining 10 grams of chocolate into small pieces and press them into the center of the batter. Then spoon the reserved teaspoonfuls of batter on top.
- Place in the oven. Bake for 20 minutes for a soft center. Bake for 25 minutes for firm little cakes. Let cool for about 10 minutes before removing them from the small molds.
Notes
Butter is preferable to coconut oil because it stays softer at room temperature. Coconut oil needs a considerably higher temperature to stay soft. However, you can use coconut oil for an entirely dairy-free diet, whether by choice or necessity. In that case, use a little less coconut oil than butter (about 30 grams, no more).
Equipment: oven set to 140 degrees, small silicone molds inside a rigid baking pan, electric mixer and mixing bowl + small bowl, flexible spatula.
Did you make this recipe?Tag @marcwiner on Instagram!