Mini raspberry almond cakes
Mini raspberry almond cakes made with light almond flour, fresh raspberries, organic eggs and a little yacon syrup – small cakes from the oven.
At a glance
- Serves 4
- Prep time: 10 min
- Cooking time: 25 min
- Total time: 35 min
- Calories: 260 kcal per serving
- Protein: 12 g
- Fat: 21 g
- Carbs: 6 g
Ingredients
- 100g almond flour
- 2 organic eggs
- 2 tbsp grass-fed butter
- 50g raspberries
- 2 tbsp yacon syrup
- 1 tsp baking powder
Method
You’ll need: oven · saucepan · baking tray · mixing bowl
- Preheat the oven to 180 °C (160 °C fan) and put four small moulds on a baking tray.
- Melt the grass-fed butter in a pan, then whisk it vigorously with the eggs and yacon syrup in a mixing bowl.
- Mix the almond flour with the baking powder, add it to the bowl and fold everything together with a spatula.
- Wash the raspberries, pat them dry and gently press them into the batter in the moulds.
- Bake the cakes for about 25 min, until light brown and cooked through.
Good to know
These little cakes are baked with almond flour.
Swaps
Grass-fed butter → coconut oil (a fully plant-based fat that works just as well in the batter).
Cooking tips
Because there's no gluten, the batter is very fragile, so use paper cases in a sturdy muffin tin.
Storage
Keep the cooled cakes in a sealed box so they don't dry out overnight.
Allergens
Contains eggs, milk (butter) and tree nuts (almonds). Fully gluten-free.
