Almond Buns with Blueberries
Egg whites and almond flour provide complete protein and fiber, while blueberries add a berry flavor. Small portions are easy to serve with tea.
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Inventory: Mixer, Oven
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Servings: 8 (1 serving ≈ 55 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Heat blueberries (100 g) with erythritol (20 g) for about 10 minutes. Whip the whites of three eggs (100 g) with erythritol (30 g) until firm.
Mix almond flour (120 g), coconut oil (15 g), coconut milk (50 g), and starch-free baking powder (2 g). Gently fold the mixture into the whites.
Spoon the batter into rounds on a tray. Bake at 180°C for 7 minutes, make small wells, add the blueberry filling, and bake at 200°C for another 10–12 minutes.
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