You'll also find this recipe on page 63 of the Creative Bakes Cookbook.
50g Softened Cream Cheese
3 Large Eggs
30ml Unsweetened Almond Milk
40g Ground Almonds
40g Coconut Flour
2 tsp Lemon Juice
1 tsp Vanilla Extract
1 tsp Baking Powder
60g Frozen Blackcurrants (keep these in the freezer right up until you add them to the mix)
30g Flaked Almonds
Preheat the oven to 180°C.
Use an electric whisk to mix the cream cheese and sweetener together.
Add the eggs and almond milk and whisk again.
Now add the remaining ingredients, except the fruit, and mix until smooth.
The fruit needs to be straight from the freezer so add these last. Gently combine with the rest of the ingredients.
Pour the cake mix into silicone muffin cases and sprinkle the flaked almonds on top.
Bake for 15-20 minutes until firm.
Nutrition per serving
Calories 125, Carbs (net) 2.8 grams, Protein 6 grams, Fat 8.9 grams
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