The response to this post is disappointing. Doesn't anybody want to step forward and say, "I'll do November"?

I'm OK with that, but someone still needs to step forward and say they're doing something (including picking a category) for November. 🙂

I think the original concept was someone picks a recipe they have NOT done, makes it available to everybody else and then we all try it and share our results--what worked, what didn't, what we tinkered with, etc. (With our keto regimen, there are few recipes that I haven't had to tinker with to make keto-friendlier.)

Other concepts are also feasible. Make suggestions and let's see how others feel about it.

I put the recipe into Carb Manager (I'm using both that and Nutritionix these days, Carb Manager has a more readily accessible food library, though it appears to have both user-entered foods and curated ones. IMHO it is a bit harder to use, and the recipe manager is a tad clumsy as there's no cut-and-paste option to build a recipe like in Nutritionix.)

Unmodified, it comes out per muffin (yield of 12) as:

31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 calories

A mini-muffin is usually about 1/4 the size of a full muffin, so that'd be around 8 total carbs per mini-muffin, pretty similar to what banana muffins come in at.

Thinking about tweaking the recipe, as we are not coffee drinkers, I'd probably leave that out, maybe increase the cinnamon.

If I use carbalose and allulose instead of flour and sugar, that cuts total carbs (disregarding allulose) to 4.2 and net carbs (subtracting fiber) to 3.1

What I'm leaning towards is making a batch as mini-muffins leaving out the coffee but otherwise unchanged. Then if we like those I may play with the keto-friendly recipe a bit.

Coffee goes well with quite a few spices, but only if you like coffee. 🙂

Personally, I think coffee ruins the taste of chocolate, but a lot of people say it enhances the flavor of chocolate. (My guess is they also like coffee.) However, I also think chocolate and prune puree go well together in something like a ganache, so people probably think I'm just weird.

I think the clove might be a bit on the heavy side, I'm inclined to cut it in half. I usually use a ratio of 1 part clove to 4 parts cinnamon in things like Hot Cross Buns.

Clove, cinnamon and allspice are often paired together, nutmeg is a 4th spice that is often included, ginger sometimes is added as well, although I think it takes the whole spice blend in a different direction, as does cardamom.