Almond Flour: the missing ingredient for delicious taste and texture
Rich in vitamins and minerals, almond flour is a must in every kitchen. Its delicious flavour and fine structure makes it a perfect ingredient for baking bread, cakes, pancakes or cookies.
Unlike refined wheat flour, almond flour is low in carbs, and contains healthy fats and fiber. Below you can find three sweet easy-to-make treats using Almond Flour.
Ingredients
Ingredients per unit
- 35g almond flour
- 10g melted butter/ Ghee
- 20g Greek yoghurt
- 1 egg
- 1 tsp baking powder
- Pinch of cinnamon
- 1 1/2 tbsps Erythritol
- 1 tsp vanilla extract
- Pinch of salt
Per portion
- Energy = 428Kcal
- Fats = 37g
- Proteins = 16g
- Carbohydrates = 6g
Preparation
Easy Mug Cake
- Place all ingredients in a microwave-safe container.
- Stir everything together well.
- Put it in the microwave for 2.5 minutes at the very highest setting.
- Garnish the mug cake with a pinch of cinnamon.
Optional: a topping of whipped cream.
Enjoy!
Ingredients
Ingredients per unit
Bottom:
- 3 tbsp crushed flaxseeds
- 1 egg white
- 4 tbsp melted butter / Ghee
- 12 tbsp almond flour
- 2 tbsp mixed spices
- 10g Erythritol
Filling:
- 250ml whipped cream
- 200g fresh cream cheese
- 3 gelatin leaves
- 35g Erythritol
Per portion
- Energy = 279Kcal
- Fats = 26g
- Proteins = 6g
- Carbohydrates = 4.6g
Keto Cheesecake
Preparation bottom
- Preheat the oven at 180 °C.
- Melt the butter in a pan.
- Put all the ingredients for the cake base in a bowl and add the butter.
- Mix it well together.
- Spread the mix evenly in the springform pan and bake in the oven for 40 minutes. It is important that it is hard, so if it is still too soft it needs more time in the oven.
- Let the base cool down.
Preparation cheese topping
- Place gelatine leaves in cold water and allow them to soak well.
- Stir the cream cheese until it’s soft and even.
- Whip the cream and the Erythritol.
- Mix the cream cheese with the whipped cream.
- Heat a pan with 1 tbsp water and warm the gelatine sheets (do not allow them to boil).
- Mix it well with the rest of the cream cheese mix.
- Pour into the springform pan on top of the base and leave to set for at least 2 hours.
Enjoy!
Ingredients
Bottom:
- 100g almond flour
- 1 tbsp Erythritol
- 1 tbsp vanilla flavouring
- 3 eggs
- 30g cocoa powder
- 2 tsp baking powder
- 60g unsalted butter
Filling:
- 1 tsp vanilla extract
- 1 egg
- 230g fresh cream cheese
- 1 tbsp Erythritol
Per portion
- Energy = 350Kcal
- Fats = 31g
- Proteins = 12g
- Carbohydrates = 3g
Brownie Cheesecake
- Preheat the oven at 180 °C.
- Leave the butter and cream cheese outside the fridge for a while so that it is easier to mix.
- Mix all the ingredients well together (including the butter) for the brownie base.
- Take a piece of baking paper that fits in the baking pan and wet it under the tap (this will help the paper stay in place and make it easier to remove the brownie from the mold).
- Spread the batter on the bottom of the baking pan and press it down a bit with a spoon.
- Mix the cream cheese, Erythritol, egg and vanilla flavouring until smooth.
- Carefully pour it over the brownie base in the baking pan.
- Bake the brownie cheesecake in the oven for 40 minutes.
Enjoy!
