Low-Carb Chocolate Coffee Muffins
Set the oven to preheat to 170°C / 350°F, with the wire rack in the centre of the oven. Line a 12-cup muffin pan with cupcake holders.
Place the nutmeg, salt, baking powder, coffee, unsweetened cocoa powder, and almond flour in a medium-sized mixing bowl. Whisk the dry ingredients until everything is properly combined.
In a large mixing bowl, use a hand mixer to beat the granulated sweetener, cream cheese, and butter until you have a creamy mixture. Thoroughly beat in the liquid sweetener, vanilla, heavy cream, coconut oil, and eggs. Add the flour mixture to the bowl, and use a wooden spoon to combine the ingredients until you have a smooth batter.
Scrape the batter into the prepared muffin cups in even amounts; the batter should fill each cup about 2/3 of the way up. Place the muffin tin in the oven for 20-22 minutes, or until an inserted skewer comes out clean. Be careful not to overbake the muffins, as this will result in them becoming too dry, and crumbling.
Let the tray stand on the counter for 5 minutes before removing the muffins and serving.
1/3 tsp ground nutmeg
1/2 tsp sea salt
1 tsp baking powder
2 tsp instant coffee powder or espresso powder
120g unsweetened cocoa powder
380g almond flour
170g granulated sweetener
85g softened cream cheese
120g softened unsalted butter
8 drops liquid sweetener
2 tsp pure vanilla essence
85g heavy cream
113g melted refined coconut oil at room temperature
3 large free-range eggs