Thursday, February 6, 2014

Salvadoran breakfast cake

Think of a lighter pound cake with cheese flavor.. That is what this goodness is!                                            Here's the recipe:                                                                                                                                     1/2 cup of softened unsalted butter.                                                                                                           1/2 cup of powdered erythritol or any sweetener of choice.                                                                       1/4 tsp of liquid stevia.                                                                                                                                3 eggs.                                                                                                                                                      1/2 cup of sour cream.                                                                                                                                 1 cup of almond flour ( honeyville brand).                                                                                                 1/4 cup and 2 tbsp of freshly grated Parmesan cheese                                                                                   1 tsp baking powder.                                                                                                                              
  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.