Step 1

Preheat oven to 400 degrees and line the muffin pan with your choice of liners.

Step 2

In a medium-size bowl combine all the almond flour, cocoa powder, instant coffee, baking powder, and sea salt. Set aside.

Step 3

In a large mixing bowl beat on high the softened butter and sugar substitute until light and fluffy.

Step 4

Add the cream cheese and combine well until fully incorporated.

Step 5

Add the eggs one at a time making sure to mix well after each addition.

Step 6

Add all the dry ingredients to the wet ingredients, mixing well until fully combined.

Step 7

Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed.

Step 8

Divide the batter evenly into your prepared muffin pan filling each cup 3/4 full.

Step 9

Bake the muffins for 5 minutes at 400 degrees temperature. Then after 5 minutes reduce your temperature to 350 and bake for another 10-15 minutes. Or until an inserted toothpick comes out clean.

Step 10

Allow the chocolate muffins to cool on a baking rack for at least 10 minutes before enjoying.

Step 11

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.