These are yummy, another one I found in a food ideas mag and converted to low carb. The only thing I will do differently next time is blanch my almonds first as I forgot this time and I will place on the second rack as they brown pretty quickly from the passionfruit. I reckon these would be niced warmed up and served with cream. Oh and the nutritional info is very good, those worried about carbs and calories will be very pleased
Low Carb Lemon and Passionfruit Cup Cakes
2 cups of almond meal
6 egg whites
25 splenda tabs, crushed
185g butter, melted
pulp from 2 passion fruits
1.5 TBL finely grated lemon rind
1. Preheat oven to 190C
2. Line 12 hole muffin tray with patty cases.
3. Place eggwhites, crushed splenda, almond meal, rind butter in a large bowl and whisk until just combined. do not over mix or it will toughen.
4. Spoon evenly across patty cases then uses a teaspoon top each patty evenly with the passionfruit pulp. Using the back of the teaspoon swirl the pulp into the batter for a marbe effect.
5. Bake for 20 mins or until a knife inserted into one comes out clean, stand for one minute then turn onto a wire rack and cool completely.
Total: 52g protein 206.8g fat 16.6g carbs 2198 calories
Per cup cake: 4.3g protein 17.2g fat 1.4g carbs 183 calories