Ingredients
- 2 cups fat free ricotta
- 5 eggs
- ½ cup Splenda (or to taste)
- ½ tsp. vanilla
- 4 Tbsp cocoa powder
Instructions
Heat oven to 400 degrees.
Spray muffin pan with vegetable spray or lightly spritz paper liners, if using.
Stir together ingredients in medium mixing bowl, until combined.
Evenly divide batter into wells in muffin tin.
Bake 25 to 30 minutes.
Serve warm or cold. Keep leftovers in refrigerator in a tightly sealed container.
Makes 12 servings
Serving Size: 1 muffin
Nutrition
| Calories | 59 |
| Fat | 2.2g |
| Saturated Fat | 0.8g |
| Polyunsaturated Fat | 0.4g |
| Monounsaturated Fat | 0.8g |
| Cholesterol | 85mg |
| Sodium | 70mg |
| Potassium | 57mg |
| Carbohydrate | 5.4g |
| Fiber | 0.6g |
| Sugar | 1.3g |
| Protein | 6g |
Modified from www.bakingoutsidethebox.com/low-carb-ricotta-muffins-recipe/
