These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe. Make a batch of these for your honey for Valentine’s Day! If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have. These were a cinch to make and so good my husband just couldn’t stop. They are delightful with morning coffee. Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea. These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for Keto diets. Primal and Paleo followers will want to use only almond flour or coconut flour and change the sweetener, but are do-able I think.
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NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.
4 large eggs, beaten
¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)
1 c. frozen strawberries, drained and chopped (or other berries if you like)
2 T. erythritol
2 T. Splenda, granulated
1/4 tsp. vanilla extract
1 T. + 1 tsp. coconut oil
DIRECTIONS: Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.
Beat the eggs in a small mixing bowl. Add the bake mix. You can use any low-carb bake mix you prefer. Add sweeteners, vanilla and chopped berries. Fold all together until smooth. Using a 2 T. measuring cup, spoon batter into mini pan slots. They will be nearly full to the brim. Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.
Pop into oven and bake for 16-18 minutes or until risen and firm in the center. Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.
NUTRITIONAL INFO: Makes 24 Berry Bites or “mini muffins”, each contains:
32.3 calories, 2.4 g fat, 1.55 g carbs, .37 g fiber, 1.18 g NET CARBS, 1.67 g protein, 16 mg sodium