For low carb dessert lovers
Ingredients:
250g BASE Ground almonds
2tbsp Zero or low-calorie sweetener (such as Erythritol, Truvia, Stevia or Xylitol)
25g Butter (chopped)
500g TOPPING Cream cheese (full fat)
14g gelatine soaked in 3 tbsp water
3 Eggs
3 tbsp Zero or low-calorie sweetener (such as Erythritol, Truvia, Stevia or Xylitol)
Rind and juice of a large lemon
100ml Double cream
Method: Number of Servings: 8 / Prep Time 15 Minutes – Cook Time 15 Minutes
1. Rub butter into almonds and sweetener. Mould into base of cake tin
2. Bake at 200°C for 10-15 minutes
3. Separate eggs. Add sweetener and rind to yolks and beat. Add cream and lemon juice. Beat
4. Soak gelatine in water for 5 minutes and then gently heat until dissolved
5. Add gelatine mix to cream cheese
6. Lightly whip cream until firm. Stir into cream cheese mix. Beat egg whites until stiff. Fold into mix
7. Cover almond base with cream cheese mix. Refrigerate until set
Nutritional Information Per Serving:
3g carbs
3g fibre
36g fat
374 kcal
