Apple cinnamon muffins

Ingredients for 1 servings:

• 125 g almond flour
• 50 g almond(s), ground
• 200 g cream cheese with yogurt (20%)
• 4 eggs
• 1 packet of vanilla sugar
• 120 g erythritol (sugar substitute) (Xucker light)
• 2 apples
• 1 tsp cinnamon
• 1 tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with almond flour and Xucker – low carb and low fat

First, whisk together the eggs, cream cheese, Xucker, and vanilla sugar. Then, add the remaining ingredients and mix everything together, adding the peeled and finely diced apples last. Pour the batter—it’s very runny—into the muffin cups. Fill more than two-thirds full, as the muffins won’t rise much. I recommend using silicone cups, as otherwise the muffins will stick. Bake at 180 degrees Celsius for about 30 minutes, until lightly browned. Be sure to let them cool completely after baking, as they will easily crumble. I was able to fill 22 cups—the silicone cups are smaller than regular paper cups. I calculated around 80 calories per muffin.