I love Coffee and my partner and I both love Coffee and Walnut cake. These satisfy both loves. I haven’t worked out the carbs on this yet and they are for a treat so please don’t blast me for them.
Paleo Coffee and Walnut Muffins With Mocha Cream Cheese Frosting
makes 8 or 1 small cake
1 cup (100g) almond meal
1/4 cup (100g) powdered egg white
1 tsp baking powder
1 ¼ tsp instant espresso powder
1/4 cup (60g) plain Greek yogurt
1/4 cup (60ml) milk of your choice
2 tsp vanilla extract
1 shot espresso coffee, brewed
2-2 tbsp maple syrup
¼-1/3 cup (50-70g) chopped walnuts
½ cup (100g) cream cheese
liquid stevia to taste
1 ½ tsp instant espresso powder
(20g) dark chocolate melted
8 walnuts for decoration
Preheat your oven to 180 C/355F
Grease and/or line your muffin tins and set aside.
Combine all of your ingredients in a medium mixing bowl, mixing until all ingredients are incorporated and your mixture is smooth.
Spoon your muffin mix into your muffin tins, filling each well 3/4 full.
Bake for 10-20 minutes and leave to cool completely before carefully removing your muffins from the tin.
These muffins will keep for 3-4 days in the fridge, however, we prefer them kept in the fridge! You can also freeze them, without frosting in airtight zip-lock bags where they’ll keep for months.
Combine all ingredients, except chocolate, until fully combined
Taste and adjust the sweetener to your taste
Mix in melted chocolate making sure it is fully combined and smoothe
Pipe onto cooled muffins
Top each muffin with a walnut