Keto Schokoladenhafer mit Mandelcreme

Allergens

Nuts, Dairy

Ingredients

• 6 oz dark chocolate (85%), chopped
• 1 cup heavy whipping cream
• 2 cups unsweetened almond milk
• 3 tbsp granulated erythritol
• 1/4 tsp sea salt
• 2 tsp vanilla extract
• 1 1/2 cups ground almonds
• 3 tbsp coconut flour
• 3 tbsp unsweetened cocoa powder
• 1/4 cup granulated erythritol
• 1/2 tsp baking powder
• 2 large eggs, separated
• 1/4 cup melted butter

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a double boiler, gently melt the chocolate until smooth. Set aside.
3. In a separate bowl, whisk together the heavy whipping cream and erythritol until soft peaks form. Fold in half of the melted chocolate into the whipped cream until combined. Chill in the refrigerator.
4. In a large saucepan, combine almond milk, salt, and 1 tbsp of erythritol. Bring to a simmer, then remove from heat. Add vanilla extract.
5. In a separate bowl, mix ground almonds, coconut flour, cocoa powder, remaining erythritol, baking powder, and set aside.
6. Beat egg yolks in a large bowl until pale and creamy. Gradually add the warm almond milk mixture into the egg yolks, whisking constantly to prevent curdling.
7. Pour the chocolate almond mixture over the egg yolk mixture and stir to combine. Add the dry ingredients and melted butter, mixing well.
8. In a separate bowl, beat egg whites until stiff peaks form. Fold into the chocolate almond mixture gently.
9. Pour the mixture into the prepared springform pan and bake for 40 minutes or until set. Let cool completely in the pan on a wire rack. Chill in the refrigerator for at least 4 hours.
10. Before serving, remove from the springform pan, slice, and top with the chilled chocolate whipped cream.

Chef’s Insight

The addition of almond flour gives this dessert its unique texture, making it perfect for a keto diet.

Notes

This dessert combines the richness of chocolate with the earthy taste of almonds for a truly indulgent experience.