1 cup sugar free chocolate
1 stick of butter
1/2 cup Sweetener (I use an Erythritol/Stevia blend - the original recipe called for 3/4 cup but they were too sweet for me)
2 large eggs
3/4 cup Almond flour
1 teaspoon vanilla extract
Heat oven to 375°F. Melt 1 cup chocolate chips and butter in 1-quart saucepan over low heat, stirring occasionally, until smooth (OK right I suppose you could, but seriously 1 minute in the microwave in a mixing bowl worked fine). Pour into medium bowl; cool 5 minutes. Add sugar and eggs to cooled chocolate; mix well. Gradually stir in flour. Stir in remaining chocolate chips and vanilla.
Place foil or paper mini muffin cups (1 1/4-inches wide at bottom) into mini muffin pans. Spoon chocolate mixture into each cup, filling 3/4 full. Bake for 10 to 13 minutes or until center is set. Cool completely.
Makes 3 dozen gems.
TIP: If you don’t have a mini muffin pan, use foil (NOT PAPER) mini muffin cups and place onto ungreased cookie sheet. Fill as directed. Bake for 9 to 11 minutes.
TIP: Foil mini muffin cups vary in size. Measure across the bottom of the cup to make sure you have the correct size for specified baking time.
TIP: Smaller mini muffin cups (1-inch wide at bottom) will yield 4 dozen gems. Bake as directed.