Ingredients
2 tablespoon Ghee
3 tablespoon unsalted butter
3/4 cup almond flour
1/2 cup sugar + 1 TBSP
1/8 teaspoon salt
1/3 cup egg whites from 3-4 large eggs
Preparation
heat oven to 375/ spray 24 small muffin cups w/cooking spray generously
melt butter in skillet on medium high temp until milk solids are dark golden - 1-3 minutes and immediately place into heat proof bowl
whisk almond flour, sugar, flour, & salt in a bowl. Add egg whites. using a spatula and stir until combined, mashing lumps against the side of the bowl
Stir in butter until incorporated
distribute evenly amongst the cups about half full
14 minutes, mostly little longer rotating half way thru
immediately invert cups onto a rack and turn cakes right side up
