Sponge cupcakes
A source of protein and healthy fats, these muffins are low-calorie and sugar-free thanks to erythritol. Almond flour adds a nutty flavor and enriches the dish with vitamins and minerals. Perfect for a sweet snack on a keto diet.
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Inventory: Mixer
Kitchen: Mediterranean
769
Servings: 2 (1 serving ≈ 201 gram)
Digestion time: 4 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Beat the room temperature cream cheese (60 g), room temperature butter (2 tbsp), and erythritol (8 tbsp) with a mixer.
Once the mixture is homogeneous, add eggs (2 large), vanilla (1 tsp), salt (1/4 tsp), and baking powder (1 tsp). Mix all the ingredients well.
Then add almond flour (85 g) and continue beating until a smooth batter is obtained.
Pour the resulting mixture into muffin molds.
Bake the muffins in a preheated oven at 180 degrees Celsius for 20-25 minutes.
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