Raspberry cupcakes
Note: gluten free, low calorie, high fibre
Ingredients (15 cupcakes):
-125g coconut flour
- 6 eggs
- 250g natural yoghurt
- sweetener (I use stevia)
- 400g raspberries (I used frozen)
- 10g gelatine (you can also use agar-agar)
Directions:
- mix the eggs, coconut flour, yoghurt and sweetener (I
used 2 tablespoons) together
- put the mixture in cupcake tins (15 servings - fill each
cupcake tin ½ to ¾)
- bake the mixture in the oven for 30 minutes at 200°C
- let cool down
- heat up the raspberries and add the gelatine (first put
them in cold water for 5 minutes, squeeze the water out)
or use agar-agar
- add some sweetener (again I used 2 tablespoons)
- fill the rest (+- ¼) of the cupcakes with the raspberry
mixture
- let cool down
- you can put it in the fridge or freezer if you are impatient
Nutritional facts (1 cupcake):
Energy: 65 cal
Protein: 5g
Carbohydrates: 4g (sugar 2g)
Fat: 3g (saturated 1g)
Fibre: 7g