in Recipes

Low carb apricot curd muffins

updated

Spread the love

Ingredients for 1 servings:

  • 30 g butter
  • 60 g erythritol (sugar substitute)
  • 4 m.-sized eggs
  • 250 g quark, 20% fat content
  • ½ organic lemon(s), zest
  • 1 tsp baking powder
  • 1 pinch of salt
  • 100 g almonds, ground
  • 100 g apricot(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Use silicone baking cups, as the muffins will stick to paper baking cups. Preheat the oven to 180°C (top/bottom heat). Pit the apricots and cut into small pieces. Beat the softened butter with the erythritol until fluffy. Add the eggs one at a time and mix well. Add the quark and lemon zest and stir in. Sift the baking powder, add it to the quark mixture along with the salt and almonds, and mix. Carefully fold in the chopped apricots. Pour the batter into the baking cups and bake for about 25 minutes.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Quinoa patties

Chocolate banana muffins