Ingredients
Instructions
Whisk the butter until fluffy. Gradually add Sukrin Plus and then one egg at a time. Whisk in the Greek yoghurt, vanilla powder, and stevia drops.
In a separate bowl, combine the ground almonds, coconut flour, baking powder, chopped nuts, and apricots. Fold the dry mixture into the wet with a spatula. Do not stir more than necessary.
Divide the batter among the cupcake cases (this recipe makes about 5 large cases). Bake in the middle of the oven at 175 degrees for 25 minutes.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 331 g |
| protein | 10 g |
| carbohydrates | 6 g |
| fat | 28 g |
| fiber | 6 g |