Low-carb coconut muffins

Ingredients for 1 servings:

• 100 g low-fat margarine
• 4 m.-sized eggs
• 1 pinch of salt
• 100 g Skyr
• 100 g coconut flour
• 1 sachet of baking powder
• 1 sachet of vanilla sugar
• 50 g Stevia
• 150 ml milk, 1.5% fat

Instructions

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

very light and moist, for 12 muffins

Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the coconut flour with the baking powder. Combine the low-fat margarine with the stevia and vanilla sugar, add the egg yolks and skyr, and mix everything until creamy. Add the milk and stir briefly. Briefly stir in the coconut flour and baking powder. You’ll need to work a bit quickly now, as the coconut flour will draw a lot of liquid out of the mixture! Carefully fold in the stiffly beaten egg whites and pour the batter into the prepared muffin tin. This makes enough for 12 muffins. Bake in a preheated oven at 180°C (top/bottom heat) for about 30 minutes.