Try these low carb Macaroons, they're the perfect alternative from chocolate with just the right amount of sweetness from the raspberry and passion fruit flavours. Maca compliments the flavour of the almonds creating a delicious taste. So light and fluffy! Bake until crispy on the outside and soft and fluffy on the inside – perfect!
Equipment
- Food Processor
- Muffin Cups
- Oven
Ingredients
- 1 Cup Almond Flour
- 1 Egg
- 3 Tbsp Syrup
- 3 Tbsp Almond Milk
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- Cup of Fresh Raspberries
- 2 Passionfruits
- 1/2 Cup Pumpkin Seeds
Method
- Start by preheating your oven to gas mark 5.
- In a food processor bowl combine all the dry ingredients (save some pumpkin seeds for topping) and whizz together.
- Once this is done add the wet ingredients and once again, whizz together.
- Next, evenly scoop out the mixture into muffin cups (I made mine by cutting up baking sheets). Then finish by placing a few more pumpkin seeds on top of your muffins.
- Place your tray into the middle of the oven to bake for 20-30 minutes (I did these with 4 big muffins so if you choose more smaller muffins then reduce the baking time to 12-15 minutes) – depending on how golden you like the top, so keep an eye on them!
- Once nicely browned, remove from oven and leave to cool.
- Share and enjoy!
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