I was recently in a health food store and noticed a bag of chia cake mix on the counter. I was intrigued, but when I browsed the ingredients I noticed they had coconut sugar. Of course. So I hunted the internet so a similar recipe, played around with the quantities and sweetness, and now I present to you perhaps the most delicious low carb, sugar free treat you will ever make.
These. Are. Awesome.
These honestly taste like chocolate mud cake, and I can’t stop eating them. They’re incredibly moist and rich, whilst being less than 200 calories, and only 2 net carbs each. The best part about them is that they only take a few minutes of prep time and they’re ready in no time.
(Makes 6 muffins)
50g butter, at room temperature
1/4 cup granulated sweetener
1/2 cup almond meal
1/4 cup dutch cocoa (or cocao, although the flavour won’t be as rich)
2 tbsp chia seeds
1/4 tsp vanilla extract
1/2 tsp baking powder
1 tbsp chopped sugar free/dark chocolate (optional)
A pinch of salt
1. Preheat oven to 180ºC. Line a muffin tray with squares of baking paper or muffin liners.
2. Combine the chia seeds with 1/2 cup of warm water and leave to sit for a few minutes until a pudding forms.
2. Using an electric beater, beat the butter until creamy, then add all of the remaining ingredients except for the chia pudding and chopped chocolate, and mix until combined.
4. Add the chia pudding and continue beating until they are totally incorporated.
5. If using chopped chocolate gently mix it in with a spoon.
5. Divide the batter between the lined muffin trays and bake in the oven for 20-25 minutes, until the tops have sealed and spring back when you touch them.
6. Enjoy these warm, at room temperature, or chilled. I personally love them straight out of the fridge.