Makes 24 muffins

Ingredients

  • 10 large eggs
  • 3 oz. dairy-free, soy-free chocolate such as Enjoy Life Foods
  • 1/2 cup cacao nibs
  • 1/4 tsp sea salt
  • 2/3 cup stevia for baking
  • 2 cups pistachios, finely chopped
  • 1 ½ tsp almond extract
  • 1/4 cup stevia for baking
  • ¼ cup Lux CBD Butters almond butter, for serving

Directions

  1. Preheat the oven to 350 degrees F. Prepare a 12-cup muffin tin with nonstick baking spray.
  2. Separate eggs into large bowls; one for egg yolks and one for egg whites. Beat the egg yolks on medium-high speed until thick, approximately 7 minutes. Reduce speed to low; add sea salt and 2/3 cup stevia until mixture becomes thick and creamy, approximately 8 minutes. Add melted chocolate, cacao nibs and pistachios; continue to beat with mixer on low speed.
  3. Add almond extract to the large bowl of egg whites. Beat until foamy, approximately 3 minutes. Add 1/4 stevia sugar; beat on high speed until soft peaks form, approximately 5 minutes.
  4. Fold egg whites into the chocolate mixture.
  5. Divide the batter evenly among cupcake tins. Transfer to the oven; bake for 15-20 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
  6. Remove from oven; set aside to cool on baking racks.
  7. Slice each cupcake in half. Serve warm with a spread of Lux CBD Butters almond butter for a healthy spin on sugary icing.