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Chocolate Breakfast Mini-Cakes with Raspberry Sauce


No, I do not say 'muffins,' because these taste like chocolate cake to me, and my daughter likes to say she had 'cake' for breakfast! ;)

If you were to get an average muffin and top it with raspberry sauce, you would be consuming about 791 calories, 80 grams of carbohydrate (which will send your blood sugar sky-rocketing and set you up for that afternoon crash that just makes you want another muffin), and 591 mg sodium. Compare that to 308 calories, 24 grams of carbohydrate, and 187 mg sodium. These are grain-free, dairy-free, refined-sugar-free and packed with protein, healthy fats and antioxidants. Having one for breakfast will not spike blood sugar and will give you steady fuel and energy - you'll be satisfied and more equipped to make good food choices for the rest of the day.

Valentine's Day is on a Monday this year, but that doesn't mean you can't have a special little festive breakfast with your sweeties. Make a batch on Sunday - it will take you about 30 minutes start to finish - and serve for breakfast the next day!

Ingredients

2 cups almond flour

1/2 cup cacao powder

4 scoops collagen powder

1 teaspoon baking soda

1/2 teaspoon aluminum- and corn-free baking powder

1/4 teaspoon organic cinnamon

1/4 teaspoon fine Himalayan or sea salt

1 teaspoon pure vanilla extract

1/2 cup pure organic maple syrup

6 eggs

1/2 cup organic coconut oil, melted but not hot

1/2 cup dark chocolate morsels (I used Enjoy Life)

For the Sauce:

1 cup organic frozen raspberries, thawed over night in refrigerator

1 Tablespoon arrowroot powder

Sweetener of choice - 1/2 tsp monk fruit powder or 2 tsp coconut sugar - or to taste


Instructions

Preheat oven to 350 degrees

In a large bowl, add eggs and whisk until blended. Add rest of wet ingredients and mix well. Add dry ingredients (except for chocolate chips) and whisk until well combined. Stir in chocolate chips. Spoon into parchment muffin liners in a muffin tin or use silicone cups. Bake for about 22 minutes or until a toothpick comes out clean. Allow to cool completely before serving.

While muffins are baking, make the raspberry sauce. Add raspberries to a small saucepan and heat gently over low heat. Once berries are heated through and you see a couple bubbles, stir in sweetener. In a separate small bowl, add arrowroot and mix in about 1/2 tablespoon of water until it is a milky consistency. Add to raspberries and mix well. Allow to thicken for about a minute then remove from heat and allow to cool.

Top muffins with raspberry sauce to serve. Store separately in fridge for a week.

Makes 12

Calories 308 | Fat 22.9 | Carb 24.3 | Protein 9.25




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