Starlit Delights: A Keto Turkish Dessert

Allergens

None (but may contain nuts)

Ingredients

• 3.25 ounces almond flour 4 large eggs, separated 6 tablespoons erythritol 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Pinch of salt 1/2 cup heavy cream 1/4 cup unsweetened almond milk 3 tablespoons butter 1/2 cup sugar
• free dark chocolate chips Pistachios, chopped, for garnish Mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (175°C). In a medium bowl, whisk together almond flour, cinnamon, and salt. Set aside.
2. In a large bowl, beat egg yolks with erythritol and vanilla extract until pale and creamy. Stir in heavy cream and almond milk. Gradually add the dry ingredients to the wet mixture, stirring until smooth.
3. In another clean bowl, whisk egg whites until stiff peaks form. Fold into the almond flour mixture gently.
4. Divide batter among six greased ramekins or oven safe bowls. Place on a baking sheet and bake for 25 30 minutes or until golden brown and set in the center.
5. In a small saucepan, melt butter and chocolate chips over low heat, stirring constantly until smooth. Let cool slightly.
6. Once cakes are baked and cooled, drizzle with the chocolate glaze and garnish with chopped pistachios and mint leaves.

Chef’s Insight

Allow the cakes to cool slightly before removing them from the ramekins to prevent them from falling apart.

Notes

These cakes can be made ahead of time and stored in the refrigerator until ready to serve.