Makes 12 muffins
100g full fat cream cheese
110g ground almonds
30g coconut flour
1 tbsp pysllium husk
1, 1/2 tsp baking powder
pinch of salt
4 tbsp Splenda
80ml sour cream
2 tsp vanilla extract
sugar free peanut butter (just under a teaspoon per muffin)
80g dark chocolate 70/80 %
Preheat the oven to gas 5/190c
grease a 12 hole muffin tray with butter
Using a hand mixer, cream together the butter, cream cheese, vanilla extract and splenda. Beat in the eggs and then gently mix in the sour cream.
In a separate bowl, mix together the ground almonds, coconut flour, baking powder, psyllium husk and pinch of salt.
Add the dry ingredients to the batter and combine gently. Then fold in the chocolate chunks, reserve some for decoration.
Allow approximately 1 dessert spoonful for each muffin, add the peanut butter to all 12 muffins and then cover with the remaining batter so that the peanut butter is encased in the centre. Top with the remaining chocolate.
Bake for 30 minutes on the top shelf of the oven.
Allow to cool fully in the tin. The muffins are best stored in a sealed container in the fridge for up to 5 days, they can also be frozen.
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