Thursday, February 6, 2014
Salvadoran breakfast cake
Mix all the dry ingredients first then set aside. Preheat your oven to 350f. In a large bowl put your erythritol, stevia and butter. Using electric mixer, cream your butter. Then one at a time add the eggs then your sour cream and mix till everything is well incorporated. Add your dry ingredients and continue mixing for about 2 minutes in high speed. Line your muffin tin, or you can use silicone. Fill the muffin cups halfway. This will make 12 cupcakes. Bake for 30 minutes in a 350f oven. cool down and store in a container and refrigerate. it is best accompanied with a sweet lowcarb or sugarfree jam to balance out the cheese. This is a savory cupcakes sweet, it might taste a little salty while it's still hot but it will be completely gone once it cools down. I like putting some jam on top it will tie everything together. also this is easy to eat in the morning rush with a cup of coffee.