BLUEBERRY AND LEMON FAIRY CAKES USING GOLDEN PANDA FLOUR
Category
Classical & MKD Recipes
Fat: 18.76g Protein: 7.85g CHO: 1.64g Kcal: 207 MKD 1.64g CHO TOTAL 0.32g CHO PER FAIRY CAKE
Notes
Mo’s tip: These are an ideal snack or dessert.
They will keep in the fridge for up to 3 days or freeze.
I made 5 snack size cakes, each one gives: 3.75g fat / 1.57g protein / 0.32g CHO
Ingredients
- 14g Butter
- 50g Egg
- 2g Lemon peel
- 18g Golden Panda flour
- 12g Blueberries
- 12g Granular sweetener – I used STEVIO
- You will also need 1g low carb gluten free baking powder.
Instructions
- Reserve the blueberries.
- Pre heat oven to 180c / fan 160c / gas.
- FINELY grate the lemon zest (peel) then weigh it.
- Soften the butter then add the Panda Flour, baking powder, sweetener, lemon zest and beaten egg.
- Beat together well.
- Place in two silicone cupcake moulds, or 5 mini moulds.
- Add the blueberries equally to each one and cook for 10 – 15 minutes depending on size.
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CLICK HERE FOR DISCOUNTS.