1. Mix almond flour, baking powder, stevia, and erythritol evenly, and mix well with the softened butter (I'm lazy, sometimes the butter is not softened, just put on gloves and pinch it, anyway, it can be pinched evenly) and Into an oily dough.
2. Pour mascarpone cheese, Greek yogurt (the kind that is very thick and filtered whey), and egg liquid in sequence, and then pour into the next one after mixing each time.
3. Use a small spoon to scoop it into the mold. You can add whatever ingredients you want. The cashews and chocolate I made this time are both delicious. If you like cheese, you can add cheese to make double cheese. If you want fruit, You can put blueberries, which is pretty good too. The mold I use is Lekui silicone mold, which is convenient and easy to use. This recipe is for a total of 12 cupcakes in 2 molds, 170 degrees, and fire up and down for about 40 minutes. After coloring, cover with tin foil.
4. After it’s out of the oven, it’s unmolded and allowed to cool. It’s as soft as a chiffon right after it’s out of the oven. After it’s cold, it will harden a bit.
5. It's very delicious, it can be used as the base of cupcake, decorated with cream, this is cashew flavor
6. The taste is very good, it is not like chiffon after it is cold, but it is also very soft
7. Make up a cross section of noodles, 12 at a time is not enough to eat
Tips:I also have a nutritious breakfast here, and I will talk more about it next time.
