Sugar Free Almond & Beurre Noisette Cake Bites. Delightfully simple and just 1g carbs in each one.
It’s a lovely keto recipe to save for when you have leftover egg whites. Albumens are at their best when 2-3 days out of the shell, so there’s no rush to use them straight away.
Here’s a selection of my other recipes that require egg whites only: Italian Amaretti, French Meringues, Orange Amaretti BonBons, Merookies, Coconut Macaroons, Strawberry Pavlova, Nocciolini di Chivasso.
How to Make Sugar Free Almond & Beurre Noisette Cake Bites
Prepare a 12-hole muffin/cupcake/Yorkshire pudding tray by smearing butter into the holes and then coating them with a little flour. You can use any low-carb flour you like for this, but not ground almonds.
The beurre noisette (brown butter) is a cinch. Simmer the butter in a small pan, giving it a swirl from time to time, until the froth has gone and you see brown flecks forming. This will take just a few minutes, so don’t take your eyes off it, as it will go from lovely and caramelised to burned in seconds.
Whip room temperature albumens to snow consistency, incorporate mixed dry ingredients, then the cooled beurre noisette and vanilla extract.
Spoon the batter equally into your prepared tray holes, and add flaked almonds, pressing them lightly into the top of the batter. Toasted flaked almonds taste amazing, so if you can only find raw, grill or roast them for a few minutes until golden and fragrant, as a first step.
Bake, cool, and enjoy after dusting with a little keto icing ‘sugar’.
Enjoy!
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Sugar Free Almond & Beurre Noisette Cake Bites
Ingredients
- 90 g ground almonds (U.S. option HERE)
- 60 g erythritol (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 20 g lupin flour (U.S. option HERE)
- 10 g arrowroot flour (U.S. option HERE)
- 1 pinch fine himalayan pink salt (U.S. option HERE)
- 3 egg whites - large
- ½ tsp vanilla extract (U.S. option HERE)
- 60 g unsalted butter
- 10 g almonds flakes - toasted (U.S. option HERE)
- 10 g icing 'sugar' (U.S. option HERE)
Instructions
- if using raw flaked almonds, toast them for a few minutes until golden and set them aside.
- simmer butter until brown and fragrant, about 5 minutes over medium-low heat; set aside to cool down.60 g unsalted butter
- whip egg whites until very firm and snow-like.3 egg whites
- pre-heat oven to
180 °C static. - generously butter a 12-hole muffin/cupcake/Yorkshire pudding tray (bottom and sides of each hole), then dust with a low-carb flour of your choice (not ground almonds).
- sift and combine dry ingredients.
- gradually incorporate dry ingredients into whipped egg whites.90 g ground almonds, 60 g erythritol, 20 g lupin flour, 10 g arrowroot flour
- add vanilla extract to the beurre noisette and drizzle it over, a little at a time, mixing it with a gentle folding action.
- spoon mixture equally into the 12 holes and top with almond flakes, pressing them lightly into the top of the batter.10 g almonds flakes
- bake for 23-25 minutes, until nicely caramelised.
- remove from oven and leave in tray to cool.
- once cold, remove the cake bites and dust with a little icing 'sugar'.10 g icing 'sugar'
Notes
Nutrition
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