Egg Yolk Butter Cups
Basic Information
- Servings: 4
- Serving Size: 2 cups
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 0
- Total Time: 15
- Meal Type: Breakfast
Diet Types
- Keto
- Low-Carb
- Gluten-Free
- Vegetarian
- DASH
- Intermittent Fasting
- Halal
- Kosher
Equipment
- - Medium bowl
- - Muffin tin or silicone molds
Ingredients
- 4 egg yolks
- 1/4 cup butter, melted
- 1 tablespoon erythritol
Directions
- - In a medium bowl, whisk egg yolks, melted butter, and erythritol until combined.
- - Pour into 8 small molds or a muffin tin and refrigerate for 2 hours until set.
- - Serve chilled.
Storage
Refrigerate in an airtight container for up to 1 week.
Nutrition
- Calories: 180
- Protein: 3g
- Fat: 18g
- Carbs: 1g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A