BLACK AND WHITE MUFFINS

BLACK AND WHITE MUFFINS image

Yield 14 muffins

Number Of Ingredients 22

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Cream Cheese Filling:
8 oz cream cheese
1/4 cup powdered erythritol
2 tbsp whipping cream
1/2 tsp vanilla extract
16 drops stevia extract
Muffins:
2 cups almond flour
2/3 cup cocoa powder
1/4 cup flax seed meal
1/4 cup granulated erythritol
1/4 cup chocolate whey protein powder
2 tsp instant coffee
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
6 oz Greek yogurt
2 large eggs
20 drops stevia extract
1/4 cup butter, melted and cooled
1/4 cup almond milk

Steps:

Preheat oven to 325F (Convection bake Do Not convert temp) and line 14 muffin tins with paper liners. (I got 16 muffins in silicone liners) For the filling, beat cream cheese and powdered erythritol in a medium bowl until smooth. Beat in cream, vanilla extract and stevia extract until combined. Set aside. For the muffins, whisk together almond flour, cocoa powder, flax seed meal, erythritol, protein powder, instant coffee, baking powder, baking soda, salt and xanthan gum in a medium bowl. In a large bowl, beat yogurt until smooth. Beat in eggs and stevia until fully combined. Beat in almond flour mixture, along with butter and almond milk, until well mixed. Divide batter among prepared muffin tins. Using the back of a spoon or your fingers, make a well in the center of each muffin. Divide cream cheese filling among muffins and smooth the top. Bake 22 to 24 minutes or until both filling and muffin are set. Remove from oven and let cool in the pan.