Starch-free low-sugar lemon cream muffin, beautiful girl super enjoy eating zero burden muffin step lemon cream step

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Ingredients in 4 tablets

2 eggs

Monk fruit substitute (granules) 2 tbsp

Whipped cream 100ml

Melt the cream 20g

A Frozen tofu powder (frozen tofu ground into powder) 80g

A baking powder 1 tsp

Salt 1 pinch

Prepare in advance

Pour A into a plastic bag and shake well

Cooking steps

1. After beating the eggs with an egg whisk, add the monk fruit substitute sugar, whipped cream and melted cream in order, and mix well after each addition.

2. After adding A and salt, mix with a rubber spatula until evenly [b].

3. Heat the pan over medium heat, coat with a thin layer of cream (if the amount is not sticking, you do not need to apply cream), scoop up 1 tablespoon of 2 and spread to a round shape. Cover and fry over low heat for about 3 minutes, then turn over and fry for about 1 minute and 30 seconds when the surface starts to bubble. The remaining batter is also fried in the same way.

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material

Whipped cream 200ml

A cream cheese 80g

A monk fruit sugar substitute (granules) 1 to 2 tbsp

A 2 tsp of white wine

A 1/2 lemon juice

A lemon zest (shredded) 1/4 serving

1. Place the cream cheese back to soft at room temperature (you can also microwave for about 20 seconds).

2. Beat the whipped cream until wet and foamed, then add the material A in order and mix well. Then pour into a container and refrigerate.

Tips (in addition) can be sprinkled on muffins and sprinkled with pistachios, parsley, and lemon zest as desired.