Mug muffin
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Ingredient | Qty, g | ||
---|---|---|---|
Egg | |||
Erythritol | |||
Coconut oil | |||
Almond flour | |||
85% chocolate | |||
Cocoa powder | |||
Baking powder without starch | |||
Vanilla | |||
Cooking salt | |||
Product release: | 262 | ||
Restore to default | |||
Add a dish to the menu |
5 | ||
2 | ||
1 | ||
8 |
---|
Proteins | 8.6 |
Digestible proteins | 6.8 |
Fats | 32.6 |
Net carbohydrates | 3.9 |
Calories | 342 kcal |
Indexes | |
Glycemic index | 3.7 |
Glycemic load | 0.9 |
Insulin index, II | 17.7 |
Disease inflammatory index, DII | -0.18 |
Antioxidant, ORAC | 5 374 |
Weight loss | Detention | Set |
---|---|---|
35% | 25% | 21% |
972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
Recommendations (2) | |
|
Nutrient | % of RDA |
---|---|
Palmitic acid (Saturated) | 919191140?182 |
Oleic acid (Omega-9) | 688577121?94 |
Arachidonic acid (AA, Omega-6) | 15463192?9 |
Stearic acid (Saturated) | 12151520?30 |
Linoleic acid (Omega-6) | 10151425?30 |
Myristic acid (Saturated) | 9111115?46 |
Allowed on diets | |
---|---|
Keto | |
Paleo | |
Mediterranean |
For the preparation you will need the following ingredients:
Mix all the dry ingredients: almond flour, cocoa powder, erythritol, baking powder, vanilla, and salt in a small bowl. Then add the beaten eggs and melted coconut oil to the mixture. Finally, add the coarsely chopped dark chocolate and mix thoroughly until a homogeneous batter is obtained.
Divide the batter evenly among four well-greased cups. Use coconut oil or any other vegetable oil for greasing.
Place the cups in the microwave and cook on high power for 1–1.5 minutes (at 700 watts).
After cooking, let the muffins cool for one minute.
Health benefits | |
---|---|
Metabolism Boost |
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