pear & parsnip keto muffins

This recipe was just created on the spot. I had to use egg whites that I bought to make a keto bread recipe, which turned out a bit disappointing. So I then made a pavlova cake and these muffins with the rest of the egg whites. So if you have left over egg whites this is a good recipe to use them. It then has grated parsnips and diced pears in it and they taste delish!!

PREPARATION & COOKING TIME: 40mins

INGREDIENTS FOR 9 MUFFINS:

1 large pear, diced

1 parsnip, peeled and grated

3 egg whites, whipped

50gr xylitol

40gr tapioca flour

40gr coconut flour

100gr almond flour

2 tspn baking powder

2 eggs, beaten

1 teaspoon xanthan gum

  • preheat oven at 190C / 350F
  • mix together the almond flour, tapioca and coconut flour, xylitol, baking powder and xanthan gum
  • in another bowl mix together the grated parsnips and egg, add the flour mix
  • gently fold in the whisked egg whites and then add the pears
  • line with muffin papers a muffin tray
  • I personally weigh the mixture at 80gr per muffin, but you can just spoon the mixture between the 9 muffin cases
  • place in oven and cook for 25-27 minutes or until a wooden skewer comes out clean from the middle of the muffin
  • leave to cool on a wire
  • enjoy it!!
NUTRITIONAL VALUE PER MUFFIN
energy kcal123.1
fat7.3
of which saturated1.0
carbohydrates9.0
of which sugars3.9
fibre3.5
protein8.4
salt0.1