Still your chocolate cravings with this delicious sweet treat!

  • Serves:
  • Prep time:
  • Cooking time:
  • Phase:
  • Carbs per serving:
  • 112 g almond flour
  • 1 tsp baking powder
  • 2 large eggs
  • 50 g salted butter melted
  • 100 g Erythritol (SoNourished)
  • 1 tsp vanilla extract
  • 50 ml unsweetened almond milk
  • 1/4 tsp salt
  • 2 bars Atkins Milk Chocolate


  • Preheat your oven to 180C
  • In a medium mixing bowl, sift the almond flour and baking powder. Mix until uniform in color.
  • Crack the eggs into the almond flour mixture, and mix until well combined. Then add the melted butter, erythrtiol, vanilla extract and almond milk. Mix together.
  • Chop the bars of chocolate into 7 pieces each, and set aside.
  • Pour the muffin mixture into 6 muffin holders. Add 1 Tbsp of the chocolate pieces into each muffin, and press down slightly into the liquid. Separate any remaining chocolate into each muffin.
  • Place into the oven for 25 minutes, check if they are golden brown on top and firm, otherwise place in the oven for another 5 minutes.
  • Let the muffins cool on a cooling rack. Store in the fridge for up to 5 days, or in the freezer for up to 3 weeks. 

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