Keto Sugar Free Pear Almondine
Servings: 8 slices
Buttery and lush, this keto replica of Raymond Blanc's French creation is simply sublime.
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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
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately.
Metric Scales UK
Metric Scales U.S.
Nutrition
Serving: 1slice | Calories: 192kcal | Carbohydrates: 2.7g | Protein: 4.2g | Fat: 15.5g
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