Lemon cupcakes
A source of healthy fats and protein, these muffins contain almond flour and butter, which help maintain energy and satiety. Lemon adds freshness and antioxidant properties, while erythritol makes them low-calorie and sweet without sugar.
Mix almond flour (85 g), coconut flour (10 g), pectin (1/3 tsp), baking powder (1 tsp), and the zest of one lemon or orange.
Beat the eggs (3 pcs) with a mixer on high speed until a light fluffy mass forms.
Add salt (a pinch) and sweetener (40 g), continue beating.
Pour in the juice of lemon or orange (20 g), then add melted butter (50 g) and mix.
Instead of butter, you can use coconut oil (40 g).
Add the dry mixture to the egg mass and gently knead the dough with a spatula.
If desired, add vanilla.
Divide the dough into molds and bake at 175 °C in “top + bottom” mode for 30–40 minutes.
Completely cool in the mold before serving.
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