Ingredients
- 6 egg whites
- 1 1/4 cup/137g/4.8 oz Natvia Icing mix
- 1 1/4 cup/125g/4.2 oz almond meal
- 1/2 cup/75g/2.6 oz gluten free flour
- 1/2 cup/125g/4.2 oz butter. melted
Directions
- Preheat oven to 170°C and grease a small 12-hole cupcake tin.
- Beat egg whites until frothy.
- Add Natvia icing mix, almond meal, and gluten free flour and fold until combined.
- Add butter and mix until combined.
- Divide evenly between cake pans and place into preheated oven until a toothpick comes out clean and the cakes are golden brown.
Macros for 1 cake: Calories: 158 Fat: 13.5g Carbs: 6.2g Fiber: 1.4g Sugars: 0.4g Protein: 4.8g
