This one is technically a dessert, but I say it makes a great breakfast treat too!
Ingredients:
Muffins
0.5 cup coconut flour (or 2 cups almond flour)
0.5 cup confectioners style sweetener
2 tbsp unsweetened cocoa powder
0.25 tsp salt
0.25 tsp baking soda
6 large eggs, beaten (2 if using almond flour)
0.5 cup butter, melted
0.5 cup brewed decaf espresso or strong decaf coffee
2 tsp rum extract
Frosting
8oz mascarpone cheese
0.25 confectioners style sweetener
1 oz brewed decaf espresso or strong decaf coffee
1 tsp rum extract
Directions:
Preheat oven to 350 degrees. Grease a standard-size 12 muffin pan or line with liners.
In a medium-sized bowl, sift together dry ingredients. Slowly add wet ingredients and stir until batter is smooth. Fill each well about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool in pan before removing.
While muffins are cooling, combine the ingredients for frosting into a bowl and mix until smooth. Once muffins are cool, frost them. Dust with cocoa powder and confectioner's sweetener before serving.
Store extras in an airtight container in the refrigerator for up to a week. May be frozen if unfrosted.
MACRO INFO:
209 Calories, 19g Fat, 1g Net Carbs, 5g Protein
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