Vegan low-carb lemon muffins

Ingredients for 1 servings:

• 100 g coconut flour
• 80 g soy flour
• 20 g flaxseed flour
• 10 g gluten
• 140 g erythritol (sugar substitute)
• 1 tsp lemon zest
• 2 tbsp cream of tartar baking powder
• 100 g coconut oil
• 1 tbsp apple cider vinegar
• 4 tbsp lemon juice
• 375 ml water
• 100 g erythritol (powdered sugar substitute)
• some lemon juice or water

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days 18 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 days 18 hours 40 minutes

with coconut and soy flour – for approx. 18 pieces

Mix the dry ingredients for the batter in a mixing bowl. Then add the wet ingredients and mix briefly but thoroughly. Don’t overmix, just enough to combine all the ingredients. The batter should be light and airy, smelling of coconut and lemon. Divide the batter between approximately 18 muffin cups. Bake in a preheated oven at approximately 180°C (convection oven) for approximately 30 minutes. The exact baking time depends on your oven, so check on it every now and then. The muffins will be very soft straight from the oven, but will firm up as they cool. For the glaze, mix the powdered sugar substitute with a little lemon juice or water (not too runny!) and pour over the cooled muffins.