This is a recipe for a delicious low carb cake I found years ago at Recipe Corner – I adapted it to reduce the amount of melted butter and rather than a cake, I decided to portion it into muffins.
Wet ingredients
150g melted butter (cooled)
4 eggs slightly beaten
1/4 tsp almond essence
1/2 tsp vanilla extract
Dry ingredients
180g almond meal
1 cup xylitol (or preferred lo cal sweetener)
2/3 cup shredded coconut
1/2 tsp baking powder
pinch salt
To finish:
Flaked almonds
Method:
Preheat oven to 180 degrees C (375 degrees F)
Combine wet ingredients in a bowl. In a separate (larger) bowl, combine dry ingredients. Add wet ingredients to dry ingredients and stir until combined. Sprinkle tops with flaked almonds.
Place patty cases into patty tins and spoon mixture into patty cases – you will get 12 medium sized cupcakes.
Bake in centre of oven for 25-30 minutes.
Lovely eaten warm with a nice cup of tea!
About the author
Estelle is the Editor and Founder of Smart Healthy Women Magazine. Founded online in 2013, SHW began as a wellness publication and evolved, over more than a decade, into a feminist political magazine, covering the health, economic, and political conditions shaping women's lives in a world that increasingly demands honest writing about both. SHW has published 677 articles and 56 themed digital issues featuring the work of more than 300 women writers.
