Raspberry Cupcakes
Almond flour and eggs give these cupcakes more protein and vitamin E, while raspberries add a little fiber and a bright berry flavor. Coconut oil keeps the crumb tender, so even a small serving feels satisfying.
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Inventory: Oven
588
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Mix almond flour (100 g) with starch-free baking powder (5 g). In a separate bowl beat egg (100 g) with erythritol (50 g), pour in coconut oil (45 g), and stir until smooth, then combine the mixture with the almond flour.
Fold in raspberry (50 g), divide the batter between the molds, and bake the cupcakes for 30 minutes at 170 degrees C. Let them cool slightly before serving so the crumb can set better.
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