- Maria Fernanda López
Deep Chocolate Muffins With Pili Nut Frosting (Keto & Paleo)
Classics never fail! Am I right? Chocolate is a classic that always hit the spot. And now you can go to the grocery store and find one kind that fits your taste! Personally I couldn't say now to any kind of chocolate, but I always check ingredients, quality matters because your body matters!
The other week I was feeling... chocolately, is that a word? If not, it's the adjective of wanting to have some chocolate. In other words, craving some chocolate and specifically in a muffin form.
These babies happened. And to make them extra fun I decided to create some keto frosting with pili nuts and coconuts! Which by the way, I've got a full recipe on this, go check out my Pili Nut Cake Frosting here!
If I'm being honest you won't regret trying those pili nuts, specially in that frosting form. Here are some reasons why I love pili nuts:
- They are so buttery and silky
- They are great for sweet and savory dishes
- They are low carb
- They are packed with essential fatty acids
The frosting also made a delicious fat fudge! I tool some of the mixture and popped into the freezer just to test them and try them in a different form the next day. They were so good!
In the other hand, the muffin recipe was delicious! Perfect for an afternoon treat, to share with family or friends and to celebrate... LIFE! These are so dense, flavorful, with the perfect combination of chocolate flavor and the sweetness.
These were a treat I made for some friends of my mom since they love the creative recipes (I feel so honored!) and these were a hit! I'm so glad I saved one for me!
Want to try more recipes?
Avocado Chocolate Peppermint Fudge
White Chocolate Pumpkin Spice Cups
Deep Chocolate Muffins with Pili Nut Frosting
By María Fernanda López
3/4 cup of coconut flour
3 Tbsp of dark cacao powder
1/2 cup of monk fruit (PURELYHL for discount)
1 tsp of cinnamon
3 scoop of collagen
1/2 cup of Turmeric Lions Mane Ghee
For the frosting
1 cup (100g) of pili nuts
1 cup of shredded coconut
3 Tbsp of almond milk or sticky sweetener
Preheat the oven at 350F.
In a bowl mix all the dry ingredients.
Add the rest of the ingredients and mix.
Pour the mix in 12 muffin cups
Bake for 22 minutes.
Meanwhile, in the food processor add the frosting ingredients and process until you get a buttery consistency. You may need to stop and scrape the end, then mix again.
Once the cupcakes are cooled add 1 Tbsp of frosting to each muffin.
Nutritional Facts (Per serving without the frosting)
Kcal: 79 kcal
Nutritional Facts (Per serving with the frosting)
Kcal: 183 kcal
Fat: 15.5 g
Carbs: 8.3 g
Fiber: 5.4 g
Protein: 8.3 g
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