Chocolate cherry muffins

Separate the egg whites from the yolks. Whip the egg whites (6 pcs) at high speed until bubbles form. Reduce the speed to medium and add lemon juice (1 tsp), salt (a pinch), and sweetener (50 g), continuing to whip until a stable foam forms.

In a separate bowl, whip the egg yolks (6 pcs). Add melted or softened butter (50 g) and mix until smooth.

Combine almond flour (65 g), coconut flour (10 g), cocoa powder (20 g), and baking powder (1/2 tsp). Optionally, add vanilla extract or seeds from a pod.

Sift the dry ingredients into the yolk mixture and mix with a whisk or mixer until a smooth batter forms.

Gradually fold the egg white mixture into the batter, carefully mixing with a spatula. The batter should be airy and homogeneous.

Divide the batter into muffin molds. Optionally, add cherries (to taste) – fresh, with no excess juice, or pre-cooked with sweetener.

Bake at 170°C for about 25 minutes in a preheated oven.

Cool the finished muffins. You can fill them with cream and add more cherries if desired.