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Flourless Sugar-Free Chocolate Coffee Muffins

Flourless, sugar-free chocolate coffee muffins perfect for diabetics and insulin resistance. Fluffy, easy, and budget-friendly. Get the recipe!
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Course Dessert

Ingredients
  

Wet ingredients

  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup avocado oil
  • 1/4 cup greek yogurt
  • 1 tsp vanilla extract

Dry ingredients:

  • 1 1/4 cup almond flour
  • 1/4 cup unsweetened pure cocoa powder
  • 3/4 cup splenda sugar blend or 1/2 cup allulose
  • 1 tsp bakg powder
  • 3 pinches instant cofee

Extras

  • 1/4 cup chopped walnuts
  • sufar-free dark chocolate chips

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Mix the wet ingredients: In a bowl, whisk together the whole eggs, egg whites, avocado oil, Greek yogurt, and vanilla until fully combined.
  • Combine the dry ingredients: In a separate bowl, mix the almond flour, cocoa powder, sweetener, baking powder, and pinches of instant coffee. That hint of coffee makes the chocolate flavor pop — it’s like adding an espresso touch.
  • Bring it all together: Gradually fold the dry ingredients into the wet mixture until everything is well incorporated.
  • Add the extras: Stir in the chopped walnuts and sugar-free dark chocolate chips.
  • Fill the cupcake liners: Spoon the batter into cupcake molds and top each one with a walnut and a few extra chocolate chips.
  • Bake: 20 minutes at 375°F, or until a toothpick inserted in the center comes out clean.
Tried this recipe?Let us know how it was!