Pine nut flour cupcakes
Ingredients
| Ingredient | Qty, g | |
|---|---|---|
| Egg ? 1 pc ≈ 50 g 150 g ≈ 3 sheet | ||
| Stevia ?A sugar substitute is used in the recipe with sweetness relative to sugar 1:1 | ||
| Vanilla | ||
| Pine nut flour | ||
| Tartaric acid | ||
| Product release: | 237 g | |
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Cooking time
| 5 min | ||
| 5 min | ||
| 5 min | ||
| 15 min | ||
| 10 min | ||
30 min - 40 min | ||
|---|---|---|
Macronutrients in 100 g
| Proteins | 14.4 g |
| Fats | 18.8 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 4.9 g |
| Calories | 249 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 0 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 24.8 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.14 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 3 154 |
Calories per dayGenderGrowth
| Weight loss | Detention | Set |
|---|---|---|
| 26% | 18% | 15% |
| 972 kcal | 1350 kcal | 1620 kcal |
Macronutrient distribution
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
Vitamins per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg B7 | 424210636? |
| iWhich products: ◦ Pine nut flour: 84% ◦ Egg: 16% B1 | 31346227? |
| iWhich products: ◦ Egg: 98% ◦ Pine nut flour: 2% B4 (Choline) | 30386536? |
| iWhich products: ◦ Egg: 83% ◦ Pine nut flour: 17% B2 | 27325925? |
| iWhich products: ◦ Egg B12 | 24242022? |
| iWhich products: ◦ Pine nut flour: 78% ◦ Egg: 22% E | 20204320? |
| iWhich products: ◦ Egg: 95% ◦ Pine nut flour: 5% B5 | 20203317? |
| iWhich products: ◦ Egg: 79% ◦ Pine nut flour: 21% B6 | 1111237? |
| iWhich products: ◦ Pine nut flour: 95% ◦ Egg: 4% B3 | 78156? |
| iWhich products: ◦ Egg: 100% A | 67137? |
Minerals per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Pine nut flour: 54% ◦ Egg: 46% Phosphorus | 39395439? |
| iWhich products: ◦ Egg: 100% Selenium | 3535653320 |
| iWhich products: ◦ Pine nut flour: 55% ◦ Egg: 44% Iron | 3214259? |
| iWhich products: ◦ Pine nut flour: 98% ◦ Egg: 2% Manganese | 28364332? |
| iWhich products: ◦ Pine nut flour: 67% ◦ Egg: 33% Zinc | 223149225 |
| iWhich products: ◦ Pine nut flour: 91% ◦ Egg: 9% Magnesium | 17225420? |
| iWhich products: ◦ Pine nut flour: 79% ◦ Egg: 21% Copper | 14142812? |
| iWhich products: ◦ Pine nut flour: 44% ◦ Tartaric acid: 30% ◦ Egg: 25% Potassium | 10131512? |
| iWhich products: ◦ Egg Iodine | 10101778 |
Lipids per 100 g
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Egg: 94% ◦ Pine nut flour: 6% Oleic acid (Omega-9) | 617610969? |
| iWhich products: ◦ Egg Arachidonic acid (AA, Omega-6) | 257615251? |
| iWhich products: ◦ Pine nut flour Linoleic acid (Omega-6) | 13193318? |
| iWhich products: ◦ Egg Palmitic acid (Saturated) | 10101510? |
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Inventory: Oven
Difficulty: simple
Max. per day ≈ 408 g ?Из расчета максимум 20 гр углеводов в день
Digestion time: 3 hour
Complete protein: ✔
Keto, LCHF: Recipes, Rules, Description
Egg, Stevia, Vanilla, Pine nut flour, Tartaric acid
Mix the ingredients: 5 min, Whisk with a mixer: 5 min, Knead the dough: 5 min, Bake in the oven: 15 min, Cool down: 10 min
Keto, LCHF: Recipes, Rules, Description
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In a bowl, combine the yolks of 3 eggs, sweetener (20 g), vanilla extract (1 tsp), and pine nut flour (60 g). Mix all the ingredients thoroughly until you achieve a homogeneous mass.
In another bowl, beat the egg whites with cream of tartar (1.5 g, can be replaced with 1 tsp of citric acid) until stiff peaks form.
Gently fold the flour mixture into the beaten egg whites, trying to maintain airiness.
Pour the prepared batter into portioned baking molds. Bake the cupcakes in a preheated oven at 180 °C for 10–15 minutes, until they rise and become golden brown.
After baking, let the cupcakes cool slightly.
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