Macros: Cals 69, Carbs 7, Fat 2, Protein 5, Sugar 2, Fiber 3
Recipe:
- 1 Cup and 2 TBSP Coconut Flour
- 6 Large Eggs
- 250 g Plain 0% Greek Yogurt
- 400-500 g frozen Raspberries
- 2 envelopes of unflavoured Gelatine (can use agar)
- Sweetener (I use Truvia or Stevia)
- 2 TBS Sugar Free Vanilla syrup
- Mix the eggs, coconut flour, yoghurt, sweetener (I used 3 tablespoons) and vanilla syrup together.
- After putting cupcake liners in cupcake tin, spray Cupcake liners with cooking spray
- Put the mixture in cupcake tins (20 servings - fill each cupcake tin ½)
- Bake the mixture in the oven for 20-25 minutes at 400°F
- Let cupcakes cool down
- In a medium pot, heat up the raspberries and discard of some of the excess liquid.
- Add the gelatine and sweetener (I used 2-3 tablespoons) and bring to boil
- Let sit cool down - until it's about room temperature
- Fill the remaining cupcakes with the raspberry mixture
- Let cool down
- You can put it in the fridge or freezer if you are impatient
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