|20 min||20 min||10|
|4 medium egg||Egg|
|5 tbsp||Coconut oil|
|2 tbsp||Cream, 35% M.F|
|30 gm||Butter, unsalted (melted)|
|3 tbsp||Almond flour/meal, Bob's Red Mill|
|2 tbsp||Dried goji berries|
|1 tbsp||Flaxseed meal (ground)|
|1 tbsp||Stevia sweetener, powder|
|1 tsp||Baking powder|
Preheat oven at 180°C (350°F).
Beat well the eggs with an electric mixer or a whisk, in a medium to large bowl.
Incorporate the oil into the eggs, 1 tablespoon at a time, and continue whisking.
Incorporate the cream into the mix, 1 tablespoon at a time, and continue whisking.
Add the melted (but not hot!) butter into the mix, making sure it is thoroughly incorporated into the mixture,
In a separate bowl, mix together the almond flour, goji berries, flax meal, stevia, baking powder, and salt. Add small amounts of this dry mixture into the wet mixture and mix gently by hand until well combined.
Pour the dough into a non-stick cup muffin tray: should fill 10 - 12 cups, depending on the size.
Bake for about 15 minutes or until the top becomes golden brown. The cups will deflate a little once they're removed from the oven. Serve warm, refrigerate any buns left over.