Lower Carb Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 egg whites4 egg yolks1/2 stick softened unsalted butter7 tblsp Splenda1 teasp vanilla extract2 tblsp sour cream3 tblsp oat flourpinch of salt1 teasp lemon peel2/3 teasp baking powder1/2 cup almond flour6 tbslp soy protein powder
Beat the egg whites stiff, maybe with some cream of tartar. Use a foodprocessor to turn dry oats into oat flour and you can also do that with almond meal. The ingredients might be different in the nutritional calculator because I was trying to keep the carb counts.
Keep the sour cream separate next to the egg whites. Beat the rest with a mixer until the mix is thick and creamy. Put 6 cupcake liners in a cupcake pan or butter 6 cavities in a cupcake pan. Pour 1/6 of the mixture in each cavity or liner. Bake at 350 F for 15 to 20 minutes.
Serving Size: makes 6 cupcakes
Keep the sour cream separate next to the egg whites. Beat the rest with a mixer until the mix is thick and creamy. Put 6 cupcake liners in a cupcake pan or butter 6 cavities in a cupcake pan. Pour 1/6 of the mixture in each cavity or liner. Bake at 350 F for 15 to 20 minutes.
Serving Size: makes 6 cupcakes
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 16.6 g
- Cholesterol: 145.8 mg
- Sodium: 238.8 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.1 g
- Protein: 14.7 g
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