Ethereal Delight: A Keto-friendly Turkish Dessert

Allergens

Eggs, Nuts (Almonds)

Ingredients

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup erythritol, for sweetening (or any keto
• friendly sweetener)
• 6 large eggs
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• A pinch of salt
• 3/4 cup raspberries
• Powdered erythritol, for dusting (optional)

Instructions

1. a. Preheat your oven to 350°F (175°C). Lightly grease a 9 inch springform pan and set it aside. b. In a large bowl, whisk together almond flour, coconut flour, erythritol, cinnamon, and salt. Set aside. c. In another bowl, beat the eggs until well combined. Add melted butter and vanilla extract, stirring to combine. d. Gradually add the dry ingredients into the wet mixture, mixing until smooth. Fold in raspberries gently, ensuring they are evenly distributed without being crushed. e. Pour the batter into your prepared springform pan and bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool before removing from the pan.

Chef’s Insight

This dessert is best enjoyed at room temperature, allowing the flavors to meld together perfectly.

Notes

This recipe is perfect for those following a low-carb or keto diet.