Cappuccino Choco Muffins INGREDIENTSIngredients for 6 muffins:50 g cocoa85 g deoiled almond flour150 g erythritol1 pinch of salt1 squeeze lemon juice1 tsp bicarbonate of soda70 g melted coconut oil4 eggs50 ml lactose free milk1 pinch of ground vanilla200 g dark chocolate400 g Chiefs® Protein Pudding Cappuccino2 tsp instant coffee powder60 g coffee beans for decorationStep 1/2:DoughMix all the ingredients (50 g cocoa, 85 g deoiled almond flour, 100 g erythritol, 1 pinch of salt, 1 squeeze lemon juice, 1 tsp bicarbonate of soda, 70 g melted coconut oil, 4 eggs, 50 ml lactose free milk, 1 pinch of ground vanilla) of the batter and fill the muffin cups. Bake in a preheated oven at 180°C for approx. 35 minutes.Step 2/2:ToppingMelt the chocolate in a bain-marie and leave to cool slightly. Stir in the protein pudding, coffee powder and sugar. Leave the cream to cool slightly in the fridge and then spread on the muffins. Sprinkle with coffee beans. Nutritional value per serving Calories: 464 kcal / Carbohydrates: 21 g / Protein: 23 g / Fat: 31 g More recipesDalgona CoffeePeanut Butter Banana FrappéCookie Dough ParfaitChoco Tartelet
