So, as my first recipe in here, what better way to start than from one of my most beloved ones?

I humbly present you The Choco-Rum Muffin! Yes, you read it correctly.

I must say that it took me quite a long time to find a muffin recipe that I really liked, not only texture-wise, but even ingredient-wise.

For this one you will not need any Xantam/Guar gum or other stuff like that! Plus, it’s super versatile, you can add or swap essences, making it super easy to keep fresh and interesting.

One last thing, did I mention that you will mix everything in a blender? Yep, no dirty bowls, forks, spoons! Well, I did say it was super easy, right? So, without further ado, let’s get baking 😀

Ingredients:

• 80gr Cashew Flour
• 50gr Coconut Flour
• 35gr Unsweetened Cocoa Powder
• 25gr Dark Chocolate
• 3 eggs at room temperature
• 45gr Melted Butter
• Rum/Vanilla Essence
• 50gr Low Carb Sweetener
• 200ml Water

Preparation:

Preheat the oven at 200 degrees Celsius.

Let’s start first with the wet ingredients, so add water, eggs and your favorite essence to the blender and start it for 30 seconds on medium/high setting. You want to have a fluffly mix, so adjust based on your blender.

Next add all the other ingredients except the dark chocolate and mix again until smooth and creamy.

Pour mixture on the muffin tray and chop the dark chocolate in small pieces, then sprinkle freely on the muffins.

Lower the temperature of your oven to 180 degrees and bake for 20/30 minutes, test-stick the muffin and get them out when the stick is coming out fairly clean.

Let them cool and enjoy, store them in airtight container to keep fresh and soft!

Variations and notes:

As usual, check your oven temperature the first time you bake them, as different ovens cook differently and you might want to adjust yours to avoid burning.

If after mixing together wet and dry ingredients the result is too dry, add water to it, the mixture should be easy to get out of the blender – if too runny, add a bit of cocoa powder.

You can substitute the water with any non-dairy milk of your choice.

Cashew flour can be substituted for almond flour, but it might get drier, so use 10 grams less of coconut flour and add more water if necessary.

As for variation, I love the combination of rum flavor and chocolate, but you can substitute with vanilla flavor and add cinnamon as well.

To keep the muffin closer to keto standard, skip the dark chocolate, they will be perfect anyway!

Let me know if you try it out and send me a pic, I’d love to know how it worked out 😀