Breakfast prep for the week

1.  Separate 2 eggs. Beat the egg whites into snow ( i added some sweetener)
2.  Gently fold in the yolks and 2 tablespoons of coconut flour.
3.  Pour it into a cupcake mold (I made 8 small pieces).
4.  Bake at 180°C (350°F) for about 10 minutes, until golden.


• In small containers, I placed 2 cupcakes in each.
• Topped each with 2 tablespoons of curd mixed with chia seeds, 1 tablespoon of Greek yogurt, some hazelnuts, and a few frozen raspberries.

Super easy, tasty, and perfect for grab-and-go mornings!