Dash DBCMH100, Инструкция по эксплуатации и рецепты

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4 large eggs, cold
4 ounces cream cheese, at room
temperature
¼ cup coconut flour
¼ cup erythritol, preferably Swerve
1 ½ tsp baking powder
1 tsp grated lemon zest
1 tsp vanilla extract
½ tsp lemon extract
2 tbsp butter, softened
5 tbsp wild blueberries, frozen
1.
Plug in your Mini Heart Bundt
®
Cake Maker to preheat for 3 minutes.
2.
In blender, combine eggs, cream cheese, coconut flour, erythritol, baking powder,
lemon zest, vanilla and lemon extracts. Whirl to combine well. Let batter sit for 15
minutes to thicken. Pour batter into measuring cup.
3.
Brush Mini Heart Bundt
®
Cake Maker lightly with butter. Pour in
1
/
3
cup batter.
Sprinkle on 1 tablespoon frozen blueberries.
4.
Bake for 8 to 9 minutes, until, until a toothpick comes out clean when inserted into
the cake. Serve warm, sprinkled with Swerve confectioners’ sugar just
before serving.
Blueberry Lemon Keto
Mini Bundt
®
Cake
Ingredients:
Directions:
Makes 6 cakes