6 eggs (M/L)
100 g (3½ oz) coconut oil
150 g (6 oz) almond flour – (3 dl (1½ cup))
2 tsp baking powder
Melt the oil at as low a temperature as possible.
Put the eggs into a bowl and mix them loosely together.
Add the oil. Mix it in.
Put the almond flour on top.
Spread the baking powder as evenly as possible over the almond flour.
Mix it all into a batter that is mostly free of lumps.
Pour it into the molds. About 1 dl (½ cup) in each.
Bake at 175°C (350°F) convection for 15-20 minutes.
Let them cool. Split them in half when serving.
Store in the refrigerator. They can be toasted.
More recipes?… 250 of them in my new book… Ageless Metabolic Cookbook coming soon 😃👍💪😘🍀☘️