Ingredients

• 1 egg
• 4 drops Stevia or other liquid Sweetener
• 1/8 tsp almond extract
• 1/8 tsp coconut extract (optional, it'll still be pretty coconutty without it)
• 1/4 cup melted butter (or use extra virgin coconut oil for more coconuttiness!)
• 2-4 Tbsp water, depending on consistency
• dash salt
• 2 packets Splenda
• 2 Tbsp chocolate flavoured whey protein powder
• 1 Tbsp cocoa powder
• 1/2 cup flax seed, ground
• 1/4 cup dried unsweetened coconut
• 1 tsp baking powder

Directions

1. - Combine dry ingredients and wet ingredients, then combine.

2. - Add water if necessary. Let batter rest 10 minutes.

3. - Bake in small muffin tin at 350 for approx 12-15 min. I prefer mine left very moist in the middle. Watch them; they’re very easy to overbake.

4. I prefer to grind the coconut in the coffee grinder so it’s a fine powder. Just don’t overdo it and turn it into creamed coconut.

5. These are nice and fudgy-tasting. The key ingredient is the almond extract.

6. The recipe can be easily doubled for large muffins, but be careful. With all that fiber, the large ones are bowel busters!

7. Kristine’s Low Carb Corner

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