These low sugar devil’s food Easter “eggs” are the Easter treat we didn’t know we needed.
These are SO GOOD.
I will make these in a regular muffin pan one day, a la Hostess Cupcakes.
Mine are as low as sugar as possible to make the recipe work, but they are still a splurge, so be mindful of that.
If you’d like info on WHY I still use sugar in my recipes. Please read the intro to the sweets chapters in ALL of my cookbooks, or this post right here. A lot of you are new to my work, and I don’t want anyone to be confused. I eat low carb 95% of the time, and then for sweet treats, I use the least of amount of sugar I can to make the recipe work.
If you want to use sugar subs or artificial sweeteners, please google the quantities as I don’t know how to answer those questions. Those kinds of sweeteners hurt my tummy, so I don’t work with them.
OK, let’s make these and have a wonderful Easter weekend.
Here’s the silicone egg-shaped muffin pan in case Amazon can still deliver to you before Sunday. And if not, just make them in a regular muffin pan!
Full, printable PDF recipe here, and it’s printed below.
LOVE YOU, MEAN IT, MY CUTE LITTLE BUNNIES.
XOXO
Anna
LOW SUGAR FUDGY DEVIL’S FOOD EASTER “EGGS”
Yields 16-18 egg-shaped muffins
The silicone pan I use from Amazon, make sure you place it on a baking tray in the oven b/c these are kind of flimsy (but get the job done).
1 cup almond flour
1/2 cup coconut flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup coconut sugar or use regular cane sugar
1/2 cup salted butter, melted (or use coconut oil)
1/2 cup whole milk
2 teaspoons vanilla extract, divided
4 eggs
Avocado oil spray or coconut oil spray for the muffin pan
Heavy cream, whipped for filling
Raspberries for garnish, if desired
Preheat the oven to 350 degrees.
In a large mixing bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, and salt. In a smaller bowl, whisk together the coconut sugar, melted butter, whole milk, and 1 teaspoon of the vanilla extract. Pour the wet ingredients into the dry ingredients and whisk them until smooth. Whisk in the eggs until blended.
Spray a muffin pan or egg-shaped silicone pan with avocado oil or coconut oil spray. Lay the silicone muffin pans on a baking sheet. Pour the batter evenly into the egg molds, and bake for 13-15 minutes, until an inserted toothpick comes out clean. Remove from the oven and with the back side of a spoon, press an indentation into the wide-side of the eggs.
Let the muffins cool completely, then whip heavy cream with the remaining 1 teaspoon of vanilla extract until it’s very dense. Using the tablespoon, scoop a spoonful of vanilla whipped cream into each egg’s indentation to resemble the “yolk.” Or you can pipe in the whipped cream using a pastry bag or plastic baggie with the corner cut off.
Serve immediately, garnished with fresh raspberries, if desired.
