Page 5 - HLFHL RECIPE SAMPLE

ATKINS CAFÉ CARAMEL SHAKE

BREAKFAST MUFFINS

Ingredients

• 1/2 cup butter softened
• 2/3 cup unsweetened cocoa
• 1/3 cup erythritol

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 11 fluid ounces Atkins Shake any flavor (I used Café Caramel)
• 1 1/2 cups almond flour

• 1/2 cup coconut flour
• 1/2 cup sugar free chocolate chips optional

Instructions

1. Preheat oven to 350°F and prepare muffin pan by greasing or
adding paper cupcake liners.
2. With an electric mixer; beat together butter, cocoa, erythritol,

baking powder, salt, and vanilla until light and fluffy. Then beat in
eggs.

3. Stir in the Atkins shake. Then, mix in the almond and coconut
flours. Add chocolate chips if desired. (Nuts can be added as well)

4. Divide the batter evenly between the muffin cups. Sprinkle the
tops with optional chocolate chips or nuts if desired.

5. Bake for about 25 minutes or until a toothpick inserted in the
center of a muffin comes out clean.

6. Cool on a wire rack for 15 minutes then remove muffins from pan
onto rack to cool completely.