Gluten-Free Sugar-Free Chocolate Mini Muffins

• 1/4 cups Organic Coconut Flour
• 3 Tablespoons Organic Cocoa Powder
• 3 Organic Extra Large Eggs
• 1/4 cups Organic Heavy Cream
• 13 cups Erythritol Crystals

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Line a mini muffin pan with paper liners.
3. In a small bowl, mix coconut flour with cocoa powder.
4. In a medium bowl, whisk together eggs, cream and erythritol until well mixed.
5. Combine the flour mixture and the egg mixture and whisk until smooth.
6. Scoop the batter into each mini muffin cup.
7. Bake for some 15-20 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.
8. Be careful not to overbake the muffins.
9. Let cool and serve.

coconut flour, cocoa, eggs, heavy cream, erythritol crystals

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-sugar-free-chocolate-mini-muffins/ (may not work)