Ingredients:
9 eggs
85g coconut flour
50g psyllium husk
4 TBS mixed spice
4 TSP cinnamon
Pinch salt
70g erythritol (sweetness us up to you, it could have done with a touch more for me)
70g chopped frozen cherries
1 packet yeast
300ml warm water
1 TBS honey
Method:
Preheat oven to 180C
Line a 12 x muffin tin with muffin cases.
In a bowl, empty contents of yeast, warm water and honey.
Whisk and set bowl aside for 5 minutes.
Separate eggs and whisk whites until stiff peaks are formed.
Mix together yeast mixture, and yolks until well combined.
Mix together sweetener, psyllium, coconut flour, spices and cherries in a bowl.
Fold the egg whites in with the yeast mixture.
Fold the dry ingredients into the egg white yeast mixture being careful to make sure it is thoroughly mixed but also not beating all the air out.
Spoon mixture into muffin cases evenly.
Bake for approximately 50-55mins or until toothpick inserted comes out clean.
Optional extra - mix together 2 TBS powdered sweetener with 2 tsp lemon juice and pipe over the top as "crosses".
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