Low Carb Nut-Nougat Muffins

Ingredients for 6 pieces:

200 g mascarpone
50 g hazelnut butter
2 eggs, size M
20 g coconut flour
25 g of vanilla protein powder
10 g cocoa powder
30 g of erythritol
2 teaspoons of stevia powder with erythritol
1/2 teaspoon baking powder

The preparation:

Mix the mascarpone cream with the hazelnut butter and the eggs until creamy. Mix the dry ingredients for the muffins and then stir in the creamy mixture, tablespoon at a time.
Grease a muffin pan or line it with paper liners, or use a silicone muffin pan. Divide the dough evenly.

Then bake for 25 minutes in the oven preheated to 175 ° C (convection) and then leave to cool on a wire rack.

The nutritional values per piece):

Calories: 244 kcal
Carbohydrates: 2.7 g (0.2 BE / 0.3 KE)
Fat: 21.1 g
Protein: 9.3 g

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