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Bilberry almond diet cakes

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6
Calories: 189kcal


  • 1 egg
  • 90 g flour almond
  • 1/3 tsp soda (without gluten)
  • 1 g salt
  • 2 tbsp syrup agave blue (or any other sweetener to taste)
  • 100 ml coconut milk (or replace with coconut cream)
  • 2 tbsp coconut oil (melted)
  • 90 g blueberries (half a glass)


  • Heat the oven to 180 ° C.
  • Separate yolks from whites and whisk them in a mixer with all the other ingredients except protein and blueberries.
  • Add blueberries and mix gently.
  • Separately whisk the whites with a pinch of salt to steep peaks.
  • Now slowly and very carefully put the protein into the dough to a homogeneous mass, try not to overdo it with mixing, otherwise, the cupcakes do not rise.
  • Then spread the dough into silicone moulds 2/3 of their height.
  • From above you can decorate with nuts or seeds.
  • Bake for about 20 minutes, after which it is necessary to turn off the oven and not to take out to let them cool down for 7 minutes.
  • Then take out, cool the cakes completely and only then get them out of the moulds. That's all! Bon Appetit!