Makes 2 regular sized cupcakes, takes ~ 30 minutes until ready
Ingredients:
• 1 egg
• 4 tbsp almond flour
• 1 tbsp lemon zest (you can add some lemon juice for stronger taste too)
• 1 tbsp melted butter
• 2–4 crushed frozen raspberries (they hold shape better when frozen)
• ½ tsp baking powder
• 1 tbsp liquid coconut cream
• Pinch of salt
• Sweetener to taste (I use a stevia-based one and add about 1 tsp)
Instructions:
In a bowl, whisk the egg with the lemon zest, melted butter, and sweetener.
Add coconut cream, almond flour, baking powder, and salt. Stir until smooth.
Add crushed raspberries.
I bake in my air fryer at 180°C (356°F) for about 20 minutes. Enjoy 🙂
by anika21anik
2 Comments
Thanks! These look tasty, can’t wait to try!
Looks great! Having made a few myself, I have a couple of suggestions that could really elevate it : a dash of vanilla extract to round out the lemon, and a pinch of xanthan gum, psyllium, and inulin for a better texture : less crumbly, more tender and fluffy. It might not sound like much, but it’s a real game changer texture-wise.
And – but that’s just me – I would’ve whipped some of that coconut cream and added a spoonful on top.