Instructions

1. Preheat the oven to 350 F (175 C).
2. Melt the coconut oil and set aside to cool a little (else it will scramble the eggs).
3. Whisk the eggs, vanilla extract, coconut cream and almond milk together. In a separate bowl, combine the almond flour, baking powder, ground chia, erythritol, and cacao powder together. Stir in the chopped walnuts.
4. Once the coconut oil is cool enough, whisk it into the egg mix and then add the egg mix into the almond flour mix. Combine well and divide between 8 parts of a greased muffin tray.
5. Bake in the oven for 15-20 minutes, or until a cake tester inserted into one comes out clean.
6. Allow to cool slightly before carefully removing them by running a sharp knife around the edges.