“Delectable Keto Chilean Dessert: Manjar Pavé with Almond Flour Shortbread and Berry Sauce”

Allergens

Dairy (butter), Nuts (almonds)

Ingredients

• 1/2 cup keto
• friendly Manjar Pavé (keto caramel)
• 3/4 cup almond flour
• 1/4 cup granulated sweetener (e.g., erythritol or xylitol)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup mixed berries (e.g., strawberries, raspberries, blueberries)
• 1 tbsp granulated sweetener
• 1 tsp lemon juice
• Fresh berries and mint leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Grease two 4 inch (10 cm) diameter ramekins or small ovenproof dishes.
2. In a medium bowl, combine almond flour, sweetener, baking powder, and salt. Mix well.
3. Add softened butter, egg, and vanilla extract to the dry ingredients. Blend until a dough forms.
4. Press half of the dough into each greased ramekin, forming an even crust layer. Bake for 12 15 minutes or until golden brown. Remove from oven and let cool.
5. In a small saucepan, combine mixed berries, sweetener, and lemon juice. Cook over medium heat until the mixture thickens and becomes a sauce. Strain to remove seeds if desired.
6. Top each cooled crust with keto Manjar Pavé and serve immediately. Drizzle with berry sauce and garnish with fresh berries and mint leaves for an elegant presentation.

Chef’s Insight

The contrast between the crunchy shortbread, creamy Manjar Pavé, and juicy berry sauce creates an unforgettable sensory experience.

Notes

Adjust sweetener according to personal taste and dietary needs.