Saturday, September 30, 2017

Low-carb blueberry muffins

A simple recipe to try with the kids over the weekend. Low carb muffins in just 30 minutes! No flour, no butter, sugar substitute and a whole lot of taste.

Ingredients (for 12 muffins)
200 gr ground almonds
60 gr xylitol sugar or erythritol crystals
2 teaspoon baking powder
1 pinch of salt
3 eggs
150 gr Coconut or Greek yogurt
1 tbl spoon lemon juice
2 tbl spoon rapeseed oil
to decorate: approx. 45 gr of frozen blueberries, 15 gr of choco chips

1.) Preheat the oven to 180 degrees. Line a muffin pan with paper liners.
2.) Separate the eggs.
3.) Whisk the egg white with a pinch of salt.
4.) Mix yolks, yoghurt, lemon juice and rapeseed oil until creamy.
5.) Add the xylitol sugar and continue stirring.
6.) Mix the baking powder with the ground almonds and lift under the batter.
7.) Lastly, add the egg yolk.
8.) Immediately scoop the batter into each muffin cup. If desired, decorate with blueberries and chocolate chips.
9.) Bake the muffins in the pre-heated oven on the middle rail for about 20 minutes.
10.) Let cool and serve.

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