| Servings |
cakes
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Ingredients
- cooking oil spray
- 3 separated free-range eggs
- 1/4 cup coconut sugar
- 1 tbsp powdered instant decaffeinated coffee
- 1/4 cup dry polenta
- 1/4 cup cacao/cocoa powder
Ingredients
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|
Instructions
- Preheat oven to 180C and lightly spray four holes of a muffin tin with cooking oil.
- Beat egg whites until stiff.
- Mix coconut sugar, egg yolks and coffee powder together.
- Gently fold egg yolk mix and egg whites together, then fold in the polenta and cacao/cocoa powder.
- Divide batter evenly between the 4 muffin tin holes.
- Bake for 25-35 minutes, or until a skewer comes out clean when inserted into the centre.
- One mocha cake is one serve. Store leftovers in an airtight container in the fridge for 2-3 days.
Recipe Notes
171 calories per serve