Low-carb chocolate cupcakes

Want something sweet? Try these low-carb chocolate cupcakes!

Ingredients:

Almond-flour, 1 cup

Cocoa powder, 1 cup

Stevia or Splenda, 1 cup

Baking soda, 1 teaspoon

Butter, 1.75 oz (50 grams), melted

1 large egg

Sour cream, 2 spoons

Some water

Half a bar of 70-80% dark chocolate, chopped (optional)

Mix all the dry ingredients, then add egg, melted butter and sour cream. I would recommend to use Stevia sugar (no calories, no carbohydrates) instead of Splenda/artificial sweeteners, because it will probably make the muffins taste less artificially sweetened.
Add a little water to get the right consistency. Cut the dark chocolate in pieces and add to the mix.

Bake the cupcakes in the oven at 320-340 degrees Fahrenheit (160-170 Celcius) for about 15-18 minutes.

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