Recipes

Raspberry Cupcakes

gluten free, low cal, high fiber

Notes

Quick and Easy
  • gluten free
  • low cal
  • high fiber

Ingredients

(15 cupcakes):
  • 125 g coconut flour
  • 6 eggs
  • 250 g natural yogurt
  • sweetener. (Healthy!!)
  • 400 g raspberries (I used frozen)
  • 10 g gelatin (you can also use agar-agar)

Directions

  • Mix the eggs, coconut flour, yogurt and sweetener (I used 2 tablespoons) together
  • Put the mixture in cupcake tins (15 servings - fill each cupcake tin ½ to ¾)
  • Bake the mixture in the oven for 30 minutes at 200°C
  • Let cool down
  • Heat up the raspberries and add the gelatin (first put the gelatin in cold water for 5 minutes, squeeze the water out) or use agar-agar
  • Add some sweetener (again I used 2 tablespoons)
  • fill the rest (+- ¼) of the cupcakes with the raspberry mixture
  • Let cool down
  • you can put it in the fridge or freezer if you are impatient

Nutritional Facts

1 serving = 4 balls
  • Energy: 65 cal
  • Carbohydrates: 4 g (sugar 2 g)
  • Carbohydrates: 6.2 g (sugar 0.5 g)
  • Fat: 3 g (saturated 1 g)
  • Fiber: 7
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