Raspberry-coconut ice cream muffins

Ingredients for 10 pieces:

For the sponge cake:

• 125 g Bake-Free sponge cake-muffin flour mixture
• 50 g erythritol
• 3 g organic cocoa powder
• quarter packet of baking powder (3 g)
• 20 g coconut oil
• 165 g water

For the ice cream:

• 150 g coconut cream 
• 20 g shredded coconut
• 40 g erythritol powder
• 2 g konjac flour
• 120 g fresh raspberries
• 1 teaspoon vanilla extract
• a few drops of lemon juice

Preparation:

For the ice cream, mix the erythritol with the konjac flour, then blend with all the ingredients except the raspberries. Stir in the raspberries only at the end (with a spoon, not with a blender) so that they do not color the cream completely, and remains lumpy. Put it in the freezer overnight.
Mix the ingredients for the muffins and divide them into 10 silicone molds. You don't need to put in as much batter as with regular muffins, because it will rise and there will be ice cream in it too. Bake it in a preheated oven at 180 degrees celsius for 15 minutes.
Once the muffins have cooled, cut them in half and fill each with ice cream. It is worth taking the ice cream out of the freezer a little earlier so that it can be spread. You can decorate the muffins with chocolate as you like.