Moist Chocolate & Coconut Flour Treats

I've been on a mission, guys! I know that several of you are eating low carb, and I even had someone specifically ask me if I could come up with an even LOWER carb muffin than my Healthy Chocolate Muffins I posted a month ago. I have been wracking my brain in the kitchen for the past couple weeks and cooked 5 pans of muffins in the past 2 days alone (I was SO CLOSE to the perfect recipe and could NOT stop until I got it down!). These beauties still have some carbs, but only have HALF the amount of the previous muffins: 2.8g carb with 1g of that being fiber!

If you have ever cooked with coconut flour, which is the gem to these Moist Chocolate & Coconut Flour Treats, then you KNOW how sensitive it is. It is no joke. PLEASE do not change ANYTHING to this recipe. You have to make it exactly as I post it or you will not like the results. It may still taste fantastic, but you may have a gooey but crumbly situation (SOOO weird I know!).

If you do not like coconut have no fear! These taste nothing like coconut and especially not like the coconut you are probably thinking of. The words out of my husband's mouth were (and I quote), "These are good! No coconut flavor, not bitter from the cocoa, moist, and reminds me of a chocolate brownie!" SCORE!

Once you cook these, make sure you let them completely cool and then stick them in a covered container and in the fridge. It's just way too hot to keep them on the counter during the summer. When they are cold, the fudgey chocolate flavor also comes out a lot more. YUMMM. I would go get one right now to eat, but..ummm..they're already all gone! *gasp*

Moist Chocolate Coconut Flour Treats
(Gluten free, dairy free, Vegetarian, low carb, low sugar)
Makes 24 mini muffins

Ingredients

• 1/3 cup coconut flour* 
• 1/4 c cocoa powder, unsweetened
• 2 tsp baking powder
• 2 eggs
• 1 cup applesauce, unsweetened
• 1/4 c splenda**
• 1 tbs vanilla flavoring

Directions

1. Put the coconut flour, cocoa powder, and baking powder into a large bowl and mix very well.
2. Place the eggs, applesauce, splenda, and vanilla into another medium size bowl and stir until blended. 
3. Pour the wet ingredients (the ingredients from step 2) into the dry ingredients and stir until just blended. Do not over blend but make sure no chunks are left. It should be moist and slightly thick not runny. 
4. Spray cooking oil into mini muffin pan cups or rub with a paper towel and butter or oil. Just make sure you coat the entire cup on all sides and the bottom as the muffins will stick if not covered well.
5. Turn on oven to 400F degrees.
6. Use a spoon and fill cups 3/4 full with the mixture. 
7. Cook in the oven for 9-11 minutes. It took mine 11 minutes, but since ovens can differ in strength please check them at 8 minutes. If they are firm on the top and browning around the edges then they are done. If not and still pretty springy, then leave them in the oven for 2 more minutes. Check again and if they are not done cook for 1 more minute.
8. Take muffins out and let them COMPLETELY cool before taking them out (using a knife to help works best) and placing in a container to go in the fridge.
9. You can eat them warm, but the flavor is much stronger when cold. I suggest waiting a little bit, but if you can't wait feel free to eat them warm! They are still good :)

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NOTES:
*I use Coconut Secret Raw Coconut Flour. I haven't tried any other brand, but please let me know which brand you use and how it turns out! I'd love to hear!
**I have only tried Splenda in this recipe. Feel free to try Stevia or if you don't care much about the carb content substitute sugar or 1/3 cup chocolate chips in it's place.

Nutrition Facts:
(per mini muffin with Splenda without chocolate chips)
Cals-20, Fat-0.7g, Chol-17.5mg, Carbs-2.8g, Fiber-1g, Sugar-0.8g, Pro-1g