METHOD

1. Preheat the oven to 170°C and grease a large muffin tray or 4 small ramekins. 
2. In a large bowl combine the cashew butter, melted cacao butter, erythritol, baking powder, salt and vanilla. 
3. Once combined, stir in the egg. 
4. Spoon mixture into prepared ramekins or muffin holes, and bake in the oven for 25 minutes. Leave to cool slightly before eating.

Notes

• *May be erythritol or Lakanto.
• Erythritol is a sugar alcohol that forms the base of many granular “sugar free sweeteners”. Read more about what erythritol is here, including my product recommendations. The use of erythritol in this recipe is what makes it low-carb and/or keto friendly. If this is not a worry for you, the best substitution is coconut sugar which can be used in the same quantity. Please know that the use of coconut sugar takes away the sugar-free status of this recipe and may alter the colour of the finished product. Read more about sugar and my philosophy here.
• This recipe works with any nut butter.