FRUIT

4 servings

6 servings

12 servings

6 Servings
12 servings
150 gr allulose powder
50 ml water
1 tbsp ghee
4 firm bananas
250 gr almond flour
2 tsp baking powder
6 tbsp stevia powder or to taste
100 ml almond milk
1 tsp vanilla essence
2 beaten eggs
60 ml coconut oil
Grease a 20 inch removable tart mold, with little coconut oil.
Place the allulose and 50 ml of water in a pan over medium heat. Stir occasionally until golden, about 15-20 minutes.
Cut bananas into slices of about 2 cm and pour into pan with caramel. Add the ghee and cook about 1-3 minutes over low heat. Pour this preparation into the mold distributing over the whole base. Set aside.
Preheat oven at 350º F.
In a bowl add flour, baking powder and stevia. Stir. Add milk, vanilla, eggs, oil and mix. Pour this mixture over the bananas.
Bake for 20 - 25 minutes, or until a toothpick comes out dry. (Place aluminum foil under mold because it can spill).
Remove from the oven, let cool on a grid and then flip on a plate.
Per serving 90 gr app
Cal: 229.2 P: 6.1 F: 19.3 Cb: 13.8

12 servings

12 servings

DOUGH
2 cups almond flour
2 tbsp coconut oil
1 tbsp stevia or to taste
½ tsp salt
1 egg
FILLING
1 lb cottage cheese
1 unsweetened natural Greek yogurt
2 tsp vanilla extract or to taste
2 tbsp stevia or to taste
1 – 2 mangoes (depends on size)
Preheat the oven to 350° F. In a bowl sift the flour and salt. Add coconut oil, stevia and egg, mix well.
Transfer dough to 9-inch-diameter tart pan with removable bottom. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 10-12 minutes.
Peel and slice the mango. Place the cottage cheese, yogurt, vanilla and stevia in a bowl. Stir well.
Pour the cottage cheese mixture on the dough and place the mango slices on top. Bake about 5 more minutes.
1 serving
Cal: 213.1 - P: 13 - F: 12 - Cb: 13

12 servings

12 servings

10 servings

6 servings

12 servings

10 servings

10 servings

12 portions
200 gr almond flour
½ tsp baking soda
2 tsp baking powder
½ tsp sea salt
4 tbsp stevia powder or to taste
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
2 tsp ground ginger
100 ml ghee or coconut oil
2 eggs
½ cup unsweetened Greek yogurt
¼ cup unsweetened almond milk
3 peeled pears, thinly sliced
1 tbsp ghee
2 tbsp stevia powder
1 tbsp ground ginger
juice of 1 lemon
150 gr allulose powder
50 ml water
3 tbsp just boiled water
Greased a removable bottom round pan.
In a bowl, mix the flour, baking soda, baking powder, salt, 4 tbsp stevia, cinnamon, cloves, nutmeg and ginger. Mix and add the liquids, stirring after each addition: 100 ml of ghee, eggs, yogurt and almond milk. Set aside.
In other bowl, carefully mix the pears, 1 tablespoon of ghee, 2 tablespoons stevia, ginger, and lemon juice. Set aside.
Preheat the oven to 350º F.
Place allulose and 50 ml of water in a small pot over medium heat. Stir occasionally until golden brown, about 15 minutes. Remove from heat and gradually add boiled water to the caramel until it reaches a more liquid consistency. Now add the pears and carefully combine.
Then distribute the pears over the entire base of a removable-bottom round cake mold. They should be in 2-3 layers.
Now pour the flour mixture over the pears.
Bake for about 35-40 minutes or until a toothpick inserted comes out dry (place a sheet of aluminium foil under because it drips liquid). Remove from oven and let stand 10 minutes. Now flip the cake over a plate.
Per serving
Cal: 228.7 P: 6.0 F: 18.3 Cb: 11.4