Low carb raspberry cupcakes | rooi rose
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Low carb raspberry cupcakes

18/01/2016

Low carb raspberry cupcakes

Serves: Serves 8 Nutrition facts: 200 calories 20 grams fat

Ingredients

  •  
  • 3 eggs
  • 60 ml (¼ c) cream
  • 80 ml (1/3 c) xylitol
  • 80 ml (¼ c) coconut flower
  • 80 ml (¼ c) almond flower
  • 125 ml (½ c) fresh or frozen raspberries

Instructions

Preheat the oven to 180 ° C.

1 Put 8 paper cup cake cups on an oven sheet
2 Beat the eggs, cream and xylitol until light and fluffy.
3 Mix the coconut and almond flour into the egg mixture. Stir in the raspberries.
4 Pour in the cup cake cups and bake for 25-30 minutes until golden brown.

 



Michelle Nortje

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