Low Carb Buttery Almond Cup Cakes
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 & Founder of Smart Healthy Women Mag. She is an expert Coach, Author and Speaker. She is passionate about providing her readers with successful strategies for realising a life of purpose, meaning and fulfilment using the best in change tools and believes that by reaching their potential, everyone can make the world a better place.
