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Egg dumplings

Egg dumplings

1l of coconut milk
5 eggs
5 tablespoons of xilytol
1 tablespoon of coconut flour (ground powder)

Separate egg yolks from egg whites. Add egg whites, add salt crumbs, add 2 tablespoons of xillitol when it becomes firm. Place 0.9 l of milk in a large bowl. Before finishing, put gradually the spoonful of snow into the milk. When it is inflamed, turn it off for a few more seconds and remove it with a tapered spoon and place it in serving cups. When you have cooked all the dumplings, go to the yolk cream. In the bowl, mix egg yolks, 3 tablespoons xilytol and coconut flour. All this is mixed with 0.1 l of milk left behind. Bring this mixture into milk where you cooked the dumplings and mix it to keep it from getting worse. It’s cooked in a couple of minutes. Distribute the cream on the dumplings.

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