Keto Sugar Free Pear Almondine is my adaptation of Raymond Blanc’s delightful creation, with 2.7g carbs per slice.
In classic French style, simplicity is key, yet the end result is sublime. You just need a few every-day ingredients, and in less than 10 minutes you’ll be ready to bake it.
Raymond suggests serving the Pear Almondine it on its own. And I agree – it doesn’t need anything. But if you wanted to, you could pair it with some keto vanilla ice cream, or with cream poured on top.
How To Make Keto Sugar Free Pear Almondine
Since Raymond Blanc’s original recipe is almond-based anyway, only a few modifications were necessary for my keto transformation.
When I first made it, I kept to his recipe and only replaced sugar and starch, but I found the result a bit too buttery and too crumbly. By adding a little lupin flour (which is more absorbent than ground almonds) and less butter, I was able to obtain a lighter and less unctuous dessert.
The steps are super simple. Drain the tinned pears and use kitchen paper to pat them dry. Cream butter and sweeteners, either by hand or with a stick whisk on very low speed. Tip in dry ingredients and egg, mix well, and pour into a lined cake ring.
Once you’ve positioned the pears (cut into halves or quartered if large), add a sprinkle of toasted almond flakes (a few minutes in a dry pan, until golden) and voilà, it’s ready for the oven.
What is it like? A buttery short-crust with an injection of moisture from the pears, making every morsel a sheer delight.
I’m pretty certain that Raymond would approve my low-carb version.
Enjoy!
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Keto Sugar Free Pear Almondine
Ingredients
- 150 g pears (drained weight) 6 halves + the base of half a pear for the centre, tin or jar, in juice (not syrup).
- 80 g unsalted butter - room temperature
- 60 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 80 g ground almonds (U.S. option HERE)
- 15 g lupin flour (U.S. option HERE)
- 2 g arrowroot powder (1 tsp) (U.S. option HERE)
- 1 tsp vanilla extract (U.S. option HERE)
- 1 egg - large, 53g weighed without shell
- 15 g flaked almonds - pre-toasted in dry pan (U.S. option HERE)
- Sukrin icing 'sugar' - for dusting (U.S. option HERE)
Instructions
- drain pear halves and pat them dry, then slice in half if large.150 g pears
- pre heat oven to
200 °C static. - grease an 18cm cake ring (the removable ring of a cake pan works just fine), line it with a strip of non-stick baking paper, and place it on a lined baking tray.
- in a Pyrex bowl, beat butter and sweeteners, then add ground almonds, lupin flour, arrowroot, vanilla and egg.80 g unsalted butter - room temperature, 60 g erythritol, ¼ tsp pure stevia powder, 80 g ground almonds, 15 g lupin flour, 2 g arrowroot powder, 1 tsp vanilla extract, 1 egg
- mix well, then spoon into the centre of the ring and spread the mixture out evenly.
- arrange the pears around the outside, pointed end inwards, and place the pear base in the centre.
- scatter flaked almonds all over.15 g flaked almonds
- bake for 20-25 minutes, until golden.
- leave the cake to cool completely before removing it from the ring.
- dust with icing 'sugar' just before serving.Sukrin icing 'sugar'
Notes
Nutrition
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What is Lupin flour? Never heard it. What is it made from and what to substitute with?
Also can not have Erythritol. Can I use only pure Stevia powder ? Same amount or how much?
Thank you for answering.
It looks delicious. I can hardly wait to make it.
Lupin flour is made from the lupin seeds. Lupins are legumes (same family as peanuts), but unique in their nutritional profile: very low carb, low fat and high protein.The flour has a neutral but earthy flavour, so in sweet recipes it is best mixed with other low-carb flours, rather than used on its own.
You cannot swap erythritol for pure stevia, as you’d end up with a bitter flavour, but you could use monkfruit or allulose instead.
Delicious, a real treat. I will definitely be making this again. I had bought a bag of fresh pears but they were rather firm and didn’t have much flavour. I peeled them and halved and cored them, then poached them in a little water with allulose sweetener, and some of the sugar free crystallised ginger, then used them in this recipe. Served with whipped cream, it was divine, thank you so much for this recipe Antya xx
You’re very welcome! Thank you for your comment.
This looks delicious — but is the carb count correct? Only 2.7g per serving, when each serving has almost a half pear each? Seems very low. Thanks!
I’ve checked the macros again, and they’re correct. I use quadram.uk (official UK food database) for nutrition values. 150g canned pears = 12.75g carbs (net), which divided by 8 portions = 1.6g.
I find lupin flour really hard to get and extremely expensive here in the UK – is there a good substitute? I wondered about cassava flour or if I don’t mind a bit more carbs could I just use my Doves Farm gluten free flour blend?
Those flours you mention are pretty high carb. You can get lupin flour at £3.20 (current price) on amazon: https://amzn.to/44kFRcP