Fluffy Easter Sponge (low-carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Fluffy Easter Sponge (low-carb) calories by ingredient
Introduction
Experiment 2 - I am trying to create a tasty low-carb substitute for my beloved hot cross buns. Here's a tasty treat if you like fluffy sponge-cake. Experiment 2 - I am trying to create a tasty low-carb substitute for my beloved hot cross buns. Here's a tasty treat if you like fluffy sponge-cake.Number of Servings: 24
Ingredients
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1/3 cup almond flour
2 eggs, whites and yolks separated
2 extra egg whites
1 T erythritol (optional)
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground nutmeg
Directions
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.
Member Ratings For This Recipe
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