GLUTEN FREE, LOW CAL, HIGH FIBER CUPCAKES

Raspberry cupcakes
Note: gluten free, low cal, high fiber

Ingredients (15 cupcakes):
-125 g coconut flour
- 6 eggs
- 250 g natural yoghurt
- sweetener (I use stevia)
- 400 g raspberries (I used frozen)
- 10 g gelatine (you can also use agar-agar)

Directions:
- Mix the eggs, coconut flour, yoghurt and sweetener (I used 2 tablespoons) together
- Put the mixture in cupcake tins (15 servings - fill each cupcake tin ½ to ¾)
- Bake the mixture in the oven for 30 minutes at 200°C
- Let cool down
- Heat up the raspberries and add the gelatine (first put the gelatine in cold water for 5 minutes, squeeze the water out) or use agar-agar
- Add some sweetener (again I used 2 tablespoons)
- fill the rest (+- ¼) of the cupcakes with the raspberry mixture
- Let cool down
- you can put it in the fridge or freezer if you are impatient

Nutritional facts (1 cupcake):
Energy: 65 cal
Protein: 5 g
Carbohydrates: 4 g (sugar 2 g)
Fat: 3 g (saturated 1 g)
Fiber: 7