Kitchen Chaos, Zero Skills, PERFECT Butter Cakes 😭🧁🔥

Ingredients

• 1 cup Heavy Cream Powder (Low‑carb powdered heavy cream, used as the dry base)
• 3 large Eggs (Room temperature for even mixing)
• 3 tablespoons Collagen Peptides (Vanilla‑flavored, sweetened; adds protein and structure)
• 2 tablespoons Unsalted Butter (Melted; adds richness and moisture)
• 2 tablespoons Heavy Cream (Full‑fat heavy cream for extra moisture)

Instructions

1. Preheat Oven

   Set the oven (or air‑fryer on bake mode) to 350°F (177°C) and let it fully preheat while you gather ingredients.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In the mixing bowl, whisk together the heavy cream powder and vanilla collagen peptides until evenly distributed.

   Time: PT3M

3. Add Wet Ingredients

   Add the melted butter, heavy cream, and the three eggs to the bowl. Mix slowly at first to avoid a cloud of powder, then continue until the batter is smooth and slightly thick.

   Time: PT4M

4. Fill Muffin Tin

   Using the spatula, divide the batter evenly into the six wells of a standard muffin tin, filling each about three‑quarters full.

   Time: PT2M

5. Bake the Nuggets

   Place the tin in the preheated oven (or air‑fryer) and bake for 15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

   Time: PT15M

   Temperature: 350°F

6. Cool and Serve

   Remove the tin, let the nuggets cool in the pan for 5 minutes. They will deflate slightly as they cool, then serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

170

Protein

8 g

Carbohydrates

1 g

Fat

12 g

Fiber

0 g