KETO HIGH FIBRE PEA FLOWER FOOL WITH MACADAMIA CRUMBLE
Prep time
Total time
Only 4g carbs in this yummy, silk-textured dessert that departs form the usual stodgy keto offerings for a more refined, decadent experience.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. Sugar Free. Low Carb. Grain Free. Gluten Free.
Yield: 4
Ingredients
- 250ml carton of coconut cream (U.S. option HERE)
- 3 TBSP (6g) dried butterfly pea flowers (U.S. option HERE)
- 2 TBSP (25g) Sukrin icing 'sugar' (or Make your Own)
- 1 tsp (4g) unflavoured gelatine powder
- 90g macadamia nuts (U.S. option HERE)
- 45g coconut flakes (U.S. option HERE)
- 60g Sukrin Fibersyrup Gold or Allulose Syrup
- 35g coconut oil (U.S. option HERE)
- a generous sprinkle of fine Himalayan pink salt (U.S. option HERE)
- a few blueberries (optional)
Instructions
To make the fool:
- refrigerate coconut cream overnight, so that coconut water and solids separate.
- scoop coconut solids (about 170g) into a medium pyrex bowls or similar, and return to the fridge.
- pour coconut water (about 80g) into a small mixing bowl and heat in microwave until steaming (not boiling).
- add pea flowers to hot coconut water, stir and leave to steep while you proceed with making the crumble, occasionally squeezing and stirring, until the water has become dark blue in colour.
- strain and discard flowers, pressing into the sieve to squeeze out all the coloured liquid.
- stir gelatine into the blue coconut water and leave it to dissolve.
- whisk cold coconut solids until soft peaks form, then add icing 'sugar' and blue water, and whisk a little more until smooth;
- refrigerate until firm.
To make the crumble:
- put macadamia nuts and coconut flakes in a blender or mixer and pulsate a few times until you obtain a coarse crumbly mixture.
- transfer to a mixing bowl, and combine with fibersyrup, melted coconut oil and salt.
- put 25g of crumble on the bottom of a ramekin or serving glass and lightly press down so as to have a flat, even layer; repeat for the other 3 ramekin/serving glasses, then refrigerate.
- the remaining crumble should also be refrigerated until later.
- once the pea fool has solidified a bit, spoon it onto each crumble base; top with remaining crumble (you may need to stab it if it has clumped) and decorate with a few blueberries.
Notes
I used Blue Dragon coconut cream (1.9g per 100ml). Macros will be different if you use a different brand.
Macros exclude blueberries.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Macros exclude blueberries.
Metric kitchen scales are an inexpensive yet invaluable gadget to ensure accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 415 Fat: 41g Net Carbs: 4g Protein: 4g
Recipe by Queen Keto at https://queenketo.com/keto-high-fibre-pea-flower-fool-with-macadamia-crumble/