1. Mix almond and coconut oil in a microwave dish.
2. Heat the mixture in the microwave for 30-45 seconds and mix until a homogeneous mass. Add erythritol and cocoa powder, and mix to complete the mix.
3. Pour the mass into mini cupcake molds and refrigerate in the refrigerator.
PER SERVING
Calories: 89. Fat: 9.3 g. Protein: 1.5 g. Carbs: 1