4 large eggs (or egg replacement equivalent to 4 eggs)
.5 cup Zsweet zero calorie sweetener or (1/3 cup Erythritol + 1 tsp stevia glycerite) For NOT low-carb honey or raw sugar or sweetener of choice* Stevia is another sugar-free alternative, check product details for conversion) (Erythritol is about 2/3 as sweet as honey or sugar, so adjust accordingly if using alternative sweetener. If using a non-brand erythritol, add 1 tsp stevia glycerite.)
.25 cup unsweetened cocoa powder, sifted (Hershey's Special Dark cocoa powder is recommended)
.25 cup coconut flour, sifted
1 tablespoon coconut flour, sifted
.25 cup palm shortening (or butter or coconut oil), softened
.25 cup water
.5 tablespoon apple cider vinegar
2 tablespoons OPTIONAL: palm shortening or fat of choice for greasing pan if not using liners
Recipe does NOT include chocolate glaze. The chocolate glaze I added consisted of 3 squares Green & Blacks 85% organic dark chocolate melted and mixed with .5 teaspoon coconut oil and 2 teaspoons unsweetened coconut milk.
Add eggs, vanilla, erythritol (or sweetener or choice) to mixing bowl; beat slowly and turn off when well blended
Sift all dry ingredients, then slowly add them to the mixing bowl and mix on low speed; add in shortening (or butter, etc.) and continue blending. Scrape the sides down every few seconds. Add in water and apple cider vinegar. Mix until smooth. If batter is too thin, add additional coconut flour by the teaspoon until it thickens. Be careful not to add too much!
Pour batter evenly into cupcake/muffin pan. If not using paper liners, grease pan well.