4-6 stevia drops
1/3 cup coconut flour
1/4 cup cacao powder
1/2 teaspoon baking soda
1/4 cup coconut oil (melted in microwave)
1/4 cup cacao butter (melted in microwave)
1 can coconut cream (chilled in fridge overnight) plus 2 stevia drops
Cacao nibs to decorate.
Heat oven to 170 degrees Celsius (338F)
Grease 10 muffin pans with coconut oil.
Beat eggs with electric beaters.
Add coconut flour, baking soda and cacao powder.
Beat well and add stevia
Add melted coconut oil, cacao butter and mix.
Spoon mixture into 10 greased muffin pans.
Bake for 12-15 minutes until risen and top springs back.
Cool in pans.
Beat the solid coconut cream and stevia with electric beaters until creamy.
Pipe coconut cream onto top of cakes.
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