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Homepage Recipes Cinnamon Oopsies

Cinnamon Oopsies

Preparation steps

Preheat the oven to 150°C fan or 170°C top and bottom heat.

Separate the eggs and beat the egg whites in a bowl until stiff. In a second bowl, mix the egg yolks with the cream cheese, psyllium husks (alternatively, use flaxseed or chia seeds), erythritol, cinnamon and baking powder.

Fold the beaten egg whites into the mixture with a whisk.

Pour the mixture into 4 portions onto a baking tray lined with baking paper and bake in the oven for 10 minutes.
Preparation time
10 Minutes
Number of portions
2
Degree of flatness
1 / 5
Allergens
Eggs, Vitamin B12 (Cobalamin), Milk, Lactose, Rennet, Psyllium, Latex-Fruit Syndrome, Cinnamon, Coumarin, Sulphites, Wheat, Sodium
Occasions
-
Types
Produkty wykorzystywane do słodzenia, Dodatek do żywności, Zastępniki cukru, Sztuczne zastępniki cukru, Erytrytol
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Piece (51 g)
Weight 51 g
Whole Chicken Eggs (M)
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Number of servings 100 × Gram (1 g)
Weight 100 g
Full-Fat Quark Cheese
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Number of servings 1 × Teaspoon (5 g)
Weight 5 g

Alternatively, use flaxseed or chia seeds.

Psyllium Husk
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Number of servings 1 × Teaspoon (5 g)
Weight 5 g
Erythritol
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Number of servings 1 × Teaspoon (5 g)
Weight 5 g
Cinnamon
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Number of servings 1 × Teaspoon (4 g)
Weight 4 g
Baking Powder

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
12.62g / 80.61 g
Fats 30%
7.69g / 53.74 g
Carbohydrates 50%
6.75g / 89.57 g
Kcal
146.69Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
25.24g / 80.61 g
Fats 30%
15.38g / 53.74 g
Carbohydrates 50%
13.5g / 89.57 g
Kcal
293.38Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.