Gluten-Free Sugar-Free Chocolate Mini Muffins - coconut flour

Method

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