Fluffy Easter Sponge (low-carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/3 cup almond flour2 eggs, whites and yolks separated2 extra egg whites1 T erythritol (optional)1 tsp vanilla extract1 tsp ground cinnamon 1 tsp ground nutmeg
Mix almonds, egg yolks and flavourings in a bowl.
Whisk the egg whites in a clean, dry, glass bowl until they are stiff.
Fold the whites into the almond mixture carefuly, until well combined.
Divide the mixture into 12 muffin cases ( or 24 mini muffin cases) and bake at 175 degrees Celsius until risen and golden.
Top with drizzled dark chocolate to make crosses.
Number of Servings: 24
Recipe submitted by SparkPeople user JEZWYN.
Whisk the egg whites in a clean, dry, glass bowl until they are stiff.
Fold the whites into the almond mixture carefuly, until well combined.
Divide the mixture into 12 muffin cases ( or 24 mini muffin cases) and bake at 175 degrees Celsius until risen and golden.
Top with drizzled dark chocolate to make crosses.
Number of Servings: 24
Recipe submitted by SparkPeople user JEZWYN.
Nutritional Info Amount Per Serving
- Calories: 18.2
- Total Fat: 1.3 g
- Cholesterol: 17.4 mg
- Sodium: 5.6 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.2 g
- Protein: 1.1 g
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