Zutaten für Chocolate Soy Low Carb Muffins
- 1 cup soy flour
- 2 large eggs, separated
- cottage cheese
- water
- 1/2 cup unsweetened cocoa powder
- vanilla extract
- 1/4 cup Splenda Sugar Substitute
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened almond milk
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Zubereitung von Chocolate Soy Low Carb Muffins
- Preheat oven to 325°F (160°C). Line a 6-cup muffin tin with paper liners or grease well.
- In a large bowl, separate 2 large eggs. Beat the egg whites until stiff peaks form using a hand mixer or stand mixer.
- In a separate bowl, whisk together 1 cup soy flour, 1/2 cup unsweetened cocoa powder, 1/4 cup erythritol (or your preferred low-carb sweetener), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/4 cup unsweetened almond milk.
- Gently fold the egg whites into the dry ingredients. Add 2 large egg yolks and mix until just combined. Be careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
7g
Carbs
1g
