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!