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Low carb cherry marzipan muffins

updated

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Ingredients for 1 servings:

  • 85 g coconut flour
  • 75 g almonds, ground
  • 150 g xylitol (sugar substitute)
  • 6 eggs
  • 75 g butter
  • 100 g sour cherries, frozen, unsweetened
  • 1 bottle of bitter almond flavor
  • 1 tsp baking powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

gluten-free

Makes 12: Preheat oven to 175°C (fan oven). Line a muffin tin with baking cups. For the batter, beat the eggs, xylitol, bitter almond flavoring, and butter in a bowl until fluffy. In another bowl, combine the baking powder, coconut flour, and ground almonds and stir into the egg mixture. Fold in the cherries and pour the batter into the baking cups. Bake for 30 minutes at 175°C (fan oven). 180 kcal per muffin.

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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.

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