These double chocolate muffins are so light yet still filling. You may need to stock up on some extra ingredients, but you are sure to be making these so often they wont take up any extra space in your pantry. 
4 scoops chocolate protein powder* (1-1/3 cups)
½ cup erythritol
¼ cup coconut flour
¼ cup unsweetened cocoa powder
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cup unsweetened almond milk, divided
10 squares sugar free dark chocolate, chopped and divided
4 egg whites (or 4 eggs’ worth of egg replacer or flax eggs)
4 teaspoons vanilla extract
Preheat oven to 350°F. Grease or coat a
muffin tin with cooking spray and set aside.
In a large bowl, combine protein powder, erythritol,
coconut flour, unsweetened cocoa powder, baking
powder, and salt and mix until uniform.
Combine 1 cup of the almond milk with 6 squares
of the chopped chocolate in a microwave-safe glass
measuring cup. Microwave for 1 minute and stir until
smooth. If the chocolate has not completely melted,
continue microwaving in 15 second intervals, stirring
in between, until the chocolate has melted and the
mixture is uniform. Add remaining ¼ cup almond milk,
 egg whites, and vanilla extract and stir well. Add wet
ingredients to dry ingredients and stir until
completely combined.
Scoop half the batter into the prepared muffin tin
(so the cups are half full). Sprinkle 2 squares’ worth
of the remaining chopped chocolate onto the batter
(so sprinkle some chocolate onto the batter in each
of the cups). Cover each of the cups with the
remaining batter (so the cups are now full), then
sprinkle the remaining 2 squares of chopped
chocolate on top.
Bake in the oven at 350°F for 18-20 minutes, or until
a toothpick inserted in the center comes out clean
(disregarding the melted chocolate of course).
Let cool and devour.

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