Ricotta, Coconut and Almond Muffins

  • Difficulty: Medium
  • 30 minutes
  • 3 servings
Ricotta, Coconut and Almond Muffins

If you’re craving for fluffy chocolatey bites that are also low on carbs, these muffins might just be the right thing for you. It’s basically cinnamon-powdered ricotta, almond, and coconut flour. For the chocolate glaze use unsweetened chocolate, organic butter, and vanilla bean sweetener. You’ll bain-marie those.

Ingredients

¼ cup organic ricotta
2 eggs
¼ cup almond flour
¼ cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon ghee
2 ounces of unsweetened chocolate
1 tablespoon sugar-free vanilla bean sweetener
1 tablespoon organic butter

Steps

  1. Add the ricotta, eggs, almond flour, coconut flour, baking powder, and cinnamon to a bowl. Mix until smooth using a hand mixer.
  2. Coat a 9-cup muffin pan with ghee and fill the cups halfway with the mixture. Bake for 15 minutes at 350⁰F/175⁰C.
  3. Fill a pot halfway with water and heat it. Add on top a heat-proof bowl.
  4. For the bain-marie: Add the unsweetened chocolate, vanilla bean sweetener, and butter. Continuously stir and cook for 10 minutes until it melts.
  5. Glaze the muffins with this chocolate mixture. Let cool and serve. Optionally garnish with chocolate flakes.

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