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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.
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.

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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

Ingredients

Steps

1
Done

Add the ricotta, eggs, almond flour, coconut flour, baking powder, and cinnamon to a bowl. Mix until smooth using a hand mixer.

2
Done

Coat a 9-cup muffin pan with ghee and fill the cups halfway with the mixture. Bake for 15 minutes at 350⁰F/175⁰C.

3
Done

Fill a pot halfway with water and heat it. Add on top a heat-proof bowl.

4
Done

For the bain-marie: Add the unsweetened chocolate, vanilla bean sweetener, and butter. Continuously stir and cook for 10 minutes until it melts.

5
Done

Glaze the muffins with this chocolate mixture. Let cool and serve. Optionally garnish with chocolate flakes.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

338 kcal
Calories
11 g
Protein
27 g
Fat
14 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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