MINI FAIRY CAKES
23rd June 2020
FAT: 38.98g PRO: 10.15g CHO: 2.77g Kcals: 402 Ratio: 3.02:1
Notes
I made 8 fairy cakes each cake is FAT: 4.87g PRO: 1.26g CHO: 0.34g making them a very low carb treat These can be decorated with Natvia or Sukrin Icing mixed with a little water or beaten into butter or cream if you need to add more fat.
Ingredients
- 18g Butter
- 33g Almond Flour Flurry Holland & Barrett
- 22g Eggs, whole, raw
- 6g Coconut Powder TRS or East End
Instructions
- You will also need 1 teasp liquid sweetener or 6g Stevia Granules a few drops of Almond or Lemon extract and 1/4 teasp barkat Baking powder
- Pre-heat oven 180c/Fan 160c/Gas 5
- Soften the butter then beat in the sweetener, extract, 10 mls water and beaten egg.
- Mix in the almond flour, coconut powder & barkat
- Place in mini cupcake moulds
- Bake for approx 12 mins
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