1 cup almond flour
1/4 cup coconut flour
1 tablespoon baking powder
1/4 cup black cocoa powder
1/2 cup Pyure Organic granulated sweetener
3 whole eggs
1/2 cup melted butter
1/2 cup cold coffee
6 oz unsweetened dark Bakers unsweetened chocolate melted (Chop and melt over a double boiler)
6 oz softened cream cheese
1 cup white chocolate ChocZero chocolate chips (see below for purchase info & discount code)
Purchase Choczero HERE!
Code "mydomesticatedbitofchaos" saves you 10%!
9" pie dish or 7x11 baking dish
Parchment Paper (2 sheets)
Small ziploc bag (sandwich size)
10 drops Red Food Color (for eyes)
Preheat oven to 350 degrees Fahrenheit. Spray your pie dish or baking pan with the cooking spray very well.
To prepare the cake, mix all of the dry ingredients together.
Whisk in the eggs, melted butter, coffee, and melted chocolate,. Pour evenly into your baking vessel.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Allow cake to cool completely.
Using a fork "scrape" the cake into crumb texture and set aside in a bowl.
Mix in the softened cream cheese.
Form into 1-1/2" size balls, set on a parchment lined sheet pan and refrigerate for 30 minutes to firm up.
Warm up 1 cup of white Choczero chocolate chips in 30 second intervals in the microwave until fully melted.
Using a fork, dip the cake balls into the white chocolate. Set on a parchment lined sheet pan.
Spoon additional white chocolate into a small ziploc bag with the tip cut off and drizzle "mummy wraps" across the top and bottom.
Allow to set up in the fridge.
Before serving time, dip the narrow end of your wooden chopstick into the red food dye and add two eyes per mummy.
(Don't do this beforehand because the food dye will "run" in the fridge)
Yields approximately 30 Mummy cake balls