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.
Read
Video on the topic
Reviews
Notes
Inventory: Oven
833
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.
(1)
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Raspberry Cupcakes", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
Vitamin E: Solgar, Naturally Sourced Vitamin E, 268 mg (400 IU), 100 Softgels
Buy
≈ $13.74
Promo codes for iHerb (4)
More cupcakes:More recipes
More with berries:More recipes
Watch others cakes and sweet pies:
We recommend reading
All articlesWhy sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
How to reduce the calorie content of keto desserts without losing texture
6min
Precise work with eggs and their substitutes
7min
Can you substitute starter cultures in cheesemaking, and why does the cheese turn out different?
9min
Share: