Ingredients for 8 cupcakes:
Cupcake :40g almond flour- 30g golden flaxseed flour (freshly ground ) - 40g erythritol -2/3 tsp baking powder - 2 tbs of poppy seeds - 40g melted butter - 40ml cream - 2 omega 3 eggs - 40g pecan nuts - 1 tsp vanilla
Topping: 40g mascarpone - 40g chocolate - 40ml cream - 30g pecan nuts
Mix the dry ingredients. Mix melted butter, eggs, vanilla and cream. Add to the dry ingredients. Bake the nuts for 5 minutes at 180 °C. Add 40g of chopped nutss to the batter. Place in cupcake moulds. Bake for 18 minutes at 170°C. Leave to cool and add topping.
Whip the cream and set aside in the fridge. Melt the chocolate very gently, add the mascarpone and mix well. Place in the fridge for 10 minutes. Gently mix the cream and mascarpone with the chocolate. Use a piping bag to decorate the cupcakes. Sprinkle with chopped pecan nuts and erythtritol powder (put some erythtritol in a blender).
Tip: Baked pecans are so much better! This recipe provides a good supply of omega-3.
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