The Great British Bake Off 2017 has started and every week I will ketofy a recipe: For the third episode, Bread Week, i’m making the TeaCakes inspired by Stacey’s Cinnamon and Cranberry TeaCakes, minus the cranberries for Keto Friednlyness which became Pecans. Adapted for keto, low carb, sugar free and gluten free.Come Join me on Patreon for exclusive Goodies http://www.patreon.com/GingerlyGinger
Recipe on the blog: http://ketointhe.uk/post/165510457044/pecan-and-cinnamon-british-teacakes-from-the
Coconut oil to coat mini-bundt pan or cupcake pan
150g or 1 1/2 cup Almond Flour
20g or 1TBSP Coconut Flour
75g or 1/2 cup granulated sweetener
1tsbp cinnamon powder
20g crushed pecan nuts
1/2 teaspoon pink himalayan salt
1/2 teaspoon baking soda
1tsp baking powder
30g or 2tbsp coconut oil
Dash of Vanilla
60ml or 1/3cup almond milk
Preheat oven to 180c/350F.
Spray mini-bundt pan or muffin pan with coconut oil.
In a medium bowl, combine almond flour, coconut flour, sea salt, baking soda, baking powder sweetener, cinnamon and pecans. Use a whisk to mix thoroughly.
Add coconut oil, eggs, vanilla, buttermilk and milk to dry ingredients and stir until absorbed.
Stir batter until smooth
Spoon into prepared pan.
Bake for 20 to 25 minutes.
Mould I Used:
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