John Myers
Ingredients for 1 servings:
- 6 egg whites
- 110 g almonds, ground
- 50 g protein powder
- 150 g xylitol (sugar substitute)
- 190 g butter
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
low-carb
Grease a 12-hole muffin tin and preheat the oven to about 210°C. Melt the butter in a small saucepan and simmer for about 3 minutes. Remove from the heat and let cool. In a bowl, mix the ground almonds with the xylitol and egg white powder. Lightly whisk the egg whites in another bowl. Add the cooled butter and egg whites to the flour mixture and mix gently but thoroughly with a tablespoon. Spoon the batter into the muffin cups or friands tins, filling each cup about 2/3 full. Bake the friands on the middle rack of the oven for about 10 minutes, then reduce the temperature to about 175°C and bake for another 10 minutes. Let the finished friands cool briefly, but turn them out onto a wire rack as soon as possible to cool. The friands are a great way to use up leftovers if you only needed the egg yolks for other recipes but don’t want to throw away the egg whites.
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