- 1 cup almond flour
- 1/2 cup cocoa
- 3T xylitol
- 1t baking powder
- 1/2 t bicarb
- 1/2 cayenne pepper
- 3 eggs
- 100ml cream
- 60ml melted butter
- Preheat the oven to 180*
- mix all the dry ingredients together
- stir in the wet ingredients
- spoon into cupcake dish
- bake for 10-12 minutes
The Banting Cook 
Going to try thos looks awesome
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They do look good. I tried the same recipe (minus the cayenne pepper) and the mixture was very dry and very bitter (for me) and I put quite a bit of xylitol in. Flour in, cocoa and dry ingredients. Then the wet ingredients and stir with a spoon as I don’t have an electric beater. I eventually put all the cream in and the mixture was still very stiff and couldn’t be poured. It was very disappointing and almond flour is too expensive to experiment with. However, I am prepared to give it another go just for something chocolaty. Any thoughts on what I did wrong?
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hi margaret – i’m really not too sure where you went wrong – i make this recipe fairly often and never had an issue with it – maybe use xl eggs?
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Hi – thanks for your reply. The eggs were either extra large or jumbo. Should I maybe add another one or halve the cocoa? Or both? I’m still having a problem with sugar, so the mixture was, for me, quite bitter, so maybe if I lessen the cocoa it will have less dry ingredients and be less bitter. Will let you know when I try it again.
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