Gluten Free | Low GI | Low Carb | Grain Free | Naturally Sweetened
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Desiccated Coconut | ½ Cup | <35 | Low |
| Almond Flour | ½ Cup | <20 | Very Low |
| Eggs | 3 in number. | 0 | Nil |
| Butter | 1/3 Cup. | 0 | Nil |
| Ricotta Cheese | 200g. | 0 | Nil |
| Your favourite natural sweetener (Coconut Sugar and Stevia Powder) | ¼ Cup and ½ Tbsp. | <35 | Low |
| Almonds | 3 Tbsp., chopped | <20 | Very Low |
| Vanilla Bean Paste | 1 Tsp. | <10 | Negligible |
| Baking Powder | ½ Tsp. | <10 | Negligible |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
- Grease the cupcake/muffin molds and keep aside. Preheat the oven at 180 degrees Celsius.
- Place the almond and coconut flour, favourite sweetener, butter, ricotta cheese, vanilla paste and baking powder in a bowl. Beat well with a beater, till smooth.
- Add the eggs one at a time, and continue beating, (do not over beat). The batter should have dropping and smooth consistency. If not, add a little milk and beat again.
- Pour the mixture into the molds and bake in the oven for 20-25 minutes.
- Insert a knife in to the muffins; if it comes out clean the muffins are ready to be served warm. Enjoy!
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