In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. All vanilla and Splenda., beat until mixed. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly. Add 1 cup of almond flour and fold lightly. Add remaining almond flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites. Fill paper muffin cups in muffin tin about half full.
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