If there’s a sugar free food heaven (because obviously if it’s any decent type of heaven, it’s sugar filled!!), I think this could be it for me!! These babies are moist, spongy, zingy, lemony, pistachio-y…!! You won’t regret trying these out.
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| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 170 g ground almonds
- 1 tsp bicarbonate of soda
- pinch salt
- zest of 3 lemons juice of 2
- 70 g honey or coconut sugar
- 70 g butter or coconut oil
- 3 large free-range eggs
- 50 g raw pistachios finely chopped
Ingredients
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Instructions
- Preheat the oven to 180oC and grease 8 paper cupcake holders.
- Mix the ground almonds, bicarbonate of soda, salt and lemon zest in a bowl.
- In a food processor, mix the honey or coconut sugar with the butter or oil, then slowly add the eggs one at a time, then the lemon juice.
- Pour this on top of the ground almond mixture and mix together well.
- Pour the batter into the cupcake holders, then sprinkle the pistachios over the top.
- Bake for 18-20 minutes.
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