Low carb, keto friendly almond pie
(oven tray almond cake) with olive oil, sugar free, wheat flour free, gluten free, with a nut free version, even diabetic friendly!
Keto / Low carb
This very tasty dessert was inspired by a similar very popular baked dessert here in Germany, the "Butterkuchen" (butter cake) which of course, as the name suggests, is made with butter.
But instead of butter I use olive oil, so I preferred to call it "almond pie".
Why do I use olive oil? For the following simple reason: with olive oil, the dessert remains fluffy even when it's cold from the fridge. Olive oil can be replaced with butter of course.
Regarding ingredient substitutions, since many of you always asking, almond flour could be substituted with sunflower seed flour for those who avoid nuts since it works 1:1 in the recipes, but of course the taste, aroma and texture will change the composition of the dessert.
Quark cheese can be replaced with cream cheese, mascarpone or strained yogurt.
Heavy cream can be replaced with almond milk (sugar-free drink).
The above versions work in most cases but I haven't tried all of them in this particular recipe so I can't vouch for the result.
Certain is that if someone follows the recipe as it is, with the listed ingredients, will be completely satisfied.
This dessert is so delicious and fluffy that no one would believe it's keto!
Keto Almond Pie With Olive Oil
Servings: 12
• Ingredients:
200 g / Almond flour*
40 g / Coconut flour
10 g / Gluten-free baking powder
1/2 tsp / Salt
6 / Eggs (medium-sized)
140 g / Natural sweetener 1:1 (I use erythritol-stevia blend 1:1)
100 ml / Olive oil
60 g / Quark cheese 20% (bio)*
1 tsp / Homemade Vanilla Extract
1 Tbsp / Lemon juice
1 Tbsp / Zest of a bio lemon
50 g / Almond fillets
200 ml / Heavy cream (bio)*
• Instructions:
1 Preheat the oven on 180°C.
2 Butter a 25X30 cm non-stick baking pan (or line a parchment paper).
3 Mix the almond flour, coconut flour, baking powder and salt in a bowl and set aside.
4 In a basin, beat the eggs very well until foamy and lighten in color (about 4-5 minutes).
5 Add the sweetener, Quark, olive oil, lemon juice and zest, vanilla extract, and continue beating.
6 Combine the egg mixture with the dry ingredients, beating for a while with a mixer and then let rest for about 5 minutes.
7 Spread the dough on the baking pan and sprinkle the almond fillets over the entire surface.
8 Bake the for about 35 - 40 minutes (if it browns quickly, cover with aluminum foil).
9 After baking and while still hot, wet the entire surface of the dessert with the cold heavy cream.
• Serve and enjoy!
Storage:
This almond pie, once cooled, can be stored, covered, in room temperature for 24 hours. Then store in the fridge closed in a container, for 1 week or in the freezer for more than 1 month.
Macros for 1 serving:
Protein: 9.5 g
Carbohydrates (net): 2.6 g
Fat: 28 g
Energy: 307 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
According to the current copyright law (N.2121/93), the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.
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