These luxurious Keto Chocolate Mud Cake muffins are thick, heavenly and dense. Top with fresh cream and raspberries, and you can make 12 large muffins or 24 small ones!
Preheat the oven to 170C / 338F and grease a 24 cup mini muffin pan or 12 cup regular muffin pan.
In a small saucepan, melt the dark chocolate, butter and vanilla essence over low heat, stirring regularly. It will become a thick, glossy ganache.
Meanwhile, in a separate bowl, whisk together the eggs, cream and xylitol until evenly combined.
Once the chocolate has just melted, remove from heat and add the cocoa powder and almond meal, stirring to combine. Then stir through the egg mixture.
Spoon into your prepared muffin pan.
Cook: 12 - 15 mins for mini cakes, or 15 - 18 minutes for larger ones. Check with a toothpick - it should come out a little cakey but not wet.
Once cool, whip the cream with vanilla and sweetener until at stiff peaks. Pipe or spread on each cake and top with raspberries. Keep refrigerated.