Low-carb coconut hazelnut muffins

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 5 m.-sized eggs
• 100 g desiccated coconut
• 125 g hazelnuts, ground
• 100 g xylitol (sugar substitute), or similar
• 2 tbsp baking cocoa
• 1 pinch of cinnamon
• some vanilla flavoring or vanilla sugar
• 1 shot of oil
• 1 packet of baking powder
• n. B. Chocolate sprinkles, dark

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

delicious and easy, makes 12 servings

Preheat the oven to 175°C. The quantities of the ingredients can be adjusted. If you prefer a firmer texture, add more desiccated coconut; if you prefer a nuttier texture, add more hazelnut flour. First, combine the dry ingredients in a blender, then add the eggs, low-fat quark, and a generous splash of oil. If you have coconut oil at home, you can add 1-2 tablespoons. Mix everything well for 1-2 minutes. Now, using a small spoon, divide the mixture between the muffin cups. Be careful, there will be some leftovers. The muffins will rise by about 50%. To ensure a nice muffin top, fill the cups almost to the top. Place the pan in the oven and bake for about 30 minutes. For a nicer look, you can sprinkle the muffins with dark chocolate sprinkles. Note: This recipe is very low in carbohydrates but high in healthy fats and protein. A very tasty alternative to regular muffins. The consistency is really good.