Name: Low carb raspberry cupcakes
Yield: Serves 8
Cuisine: European
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

Deel
Twiet
Deel
Druk
E-pos

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.