Ingredients
•200g cashews or cashew butter (can swap for peanut butter or blended desiccated coconut 1:1)
•100g desiccated coconut
•3 eggs
•1/2 cup of blueberries
•1 tsp baking powder
•75g low carb sweetener (sukrin, swerve or natvia)
•Pinch of salt
Recipe
Using a high powered blender or food processor blend cashews into cashew butter. Next blend desiccated coconut into a fine flour or paste consistency. Combine cashew butter and blended coconut in a large bowl. Add 3 eggs and stir into a batter. Next combine sweetener, salt and baking powder to batter. Add a dash of milk or milk alternative if mixture is too stiff. Finally add blueberries to mixture. Place 12 fairy cake cases on to a baking tray and add 1 heaped tbsp of the batter to each case. Place in oven at 140c for 30 minutes.
Makes 12 muffins
Calories per muffin 173
Protein 5g
Net carbs 5.5g
Fat 15g