Low Carb and Keto Muffin with Caramel and Chocolate

In this recipe, we use sugar-free chocolate drops and caramel-flavored drops, which give the cupcakes an incredibly delicious taste. The drops are ideal for baking, as well as for sweetening drinks and dishes. They also contain absolutely no sugar.

Ingredients for 8 - 10 servings:

4 eggs (m)
80 g almond flour
90 ml almond milk
20 g plantain husks
40 g erythritol gold
25 g chocolate drops
25 drops caramel-flavored drops
100 g coconut oil
1/2 tsp baking powder
1 pinch salt

Preparation:
1. Heat the oven to 180°C. Bake for 5 minutes longer using the top and bottom heat of the oven.
2. Melt the coconut oil and blend all the ingredients in a food processor or hand mixer until a smooth dough forms.
3. Pour the batter into the muffin tins and bake the muffins for 15-20 minutes, then let them cool completely.

Delicious!