FRUIT
CHERRY TRIFLE
4 servings
300 gr ricotta
300 gr plain non-fat unsweetened yogurt
4 tbsp stevia powder or to taste
2 tsp vanilla essence
300 gr pited cherries
40 gr (8 tbsp) toasted sliced almonds
In a bowl mix ricotta cheese, yogurt, stevia and vanilla essence. Keep in refrigerator.
Place 1 tablespoon almonds on bottom of each individual cup, then a layer of ricotta mixture, a layer of cherries, again ricotta mixture and finish with cherries. Garnish with the remaining tablespoon of sliced almonds.
Per serving
Cal: 256.3 P: 19.3 F: 10.5 Cb: 19.6
PEACH AND ALMOND TEMTATION
6 servings
2 cups diced peaches
1 cup diced strawberries
45 gr almond flour
6 tbsp stevia powder
3 tbsp (90 gr) Greek yogurt
3 tbsp (90 gr) unsweetened almond milk
3 eggs
3 tbsp sliced almonds
Preheat the oven to 350º F. with the oven tray where they are going to be put.
Divide the peaches and strawberries into 6 ramekins (up to ¾).
In a bowl mix the flour, stevia, yogurt, milk and eggs. Stir well. Pour this mixture, distributing evenly between the ramekins with the fruit.
Place them in the oven tray and bake for about 12-15 minutes, or until set. Then move up the tray to grill for a little while to brown the almonds.
Remove from the oven and serve warm or cold.
Per serving
Cal: 152.7 P: 8.1 F: 8.2 Cb: 12.3
APRICOT TART
12 servings
DOUGH
2 cups almond flour
2 tbsp coconut oil
1 tbsp stevia or to taste
½ tsp sea salt
1 egg
FILLING
500 ml almond milk
2 tsp vanilla extract
1 lemon peel
2 egg yolks
4 tbsp powdered stevia or to taste
10 gr unflavored gelatin and ¼ cup water
10 ripe apricots
Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.
In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.
In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling.
Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.
Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.
Transfer to a glass container and cover with plastic wrap to prevent a hard coating.
Once cold refrigerate for consistency.
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 previously greased with coconut oil. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 7 - 8 minutes. Set aside.
Slice apricots (or you can halve). Now add the cold custard on top the cooked dough and arrange the sliced apricots in circle.
* If you are not going to eat now, and to prevent the apricots from darkening, hydrate for 10 minutes 1 sachet of unflavored gelatin in ½ cup of water. Then melt in the microwave for 10-15 seconds and add 1 tablespoon of stevia powder. Let cool slightly and then brush the fruit. Refrigerate.
Per serving
Cal: 155.4 P: 5.1 G: 12.6 Cb: 7.4
BLUBERRY RUSTIC TART
6 Servings
DOUGH:
1 ½ cup almond flour
½ tbsp stevia powder or to taste
¼ tsp sea salt
2 gr xanthan gum
2 tbsp coconut oil
2 tbsp water
FILLING:
2 cups fresh blueberries
2 ½ tbsp stevia powder or to taste
zest of 1 lemon
Line with parchment paper a baking sheet and spray with coconut oil.
In a bowl mix flour, stevia, salt and xanthan gum, mix well. Add coconut oil and water. Stir to combine, then with your hands knead into a dough. Wrap the dough in a plastic bag and refrigerate for 20 minutes.
Now put the dough on the baking sheet. With your hands, stretch the dough, trying to make it round, it does not matter that it is irregular in shape since it is not made in a mold, it is rustic. Ideally, it should be of the same thickness so that it bakes evenly. Place the dough with the baking sheet to the refrigerator for 10 minutes.
Meanwhile, preheat the oven to 350º F.
In a bowl mix the blueberries, stevia and lemon zest. Stir and set aside.
Take the dough out of the refrigerator and pour the blueberry filling into the center. Begin folding the edges (2 cm) towards the center, keeping the filling inside the edges.
Bake for 15 to 20 minutes or until the dough is golden brown.
Per portion
Cal: 205.8 P: 5.7 F: 16.8 Cb: 13
BANANA TART
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
BLUEBERRY UPSIDE-DOWN CAKE
12 servings
100 gr allulose powder
30 ml water
400 gr blueberries
zest of 1 lemon
240 gr oat flour
2 tsp baking powder
6 tbsp stevia powder or to taste
100 ml unsweetened almond milk
1 tbsp vanilla essence
2 eggs at room temperature
60 ml coconut oil
120 gr chopped nuts (optional)
Preheat the oven to 350º F. Line a 18-20 cm - removable bottom mold with parchment paper and grease with a little coconut oil.
In a small pot add the allulose and water, bring to medium heat until it begins to brown. Remove from heat and add the blueberries and lemon zest. Stir and pour over the mold covering the entire bottom. Set aside.
In a bowl add the flour, baking powder and stevia. Stir. Add the milk, vanilla, eggs, oil and mix. Pour over the blueberries and smooth the surface.
Bake for 20 - 25 minutes or until a toothpick inserted comes out dry (place aluminum foil under mold because it can spill). Remove from oven and cool on a wire rack for about 15 minutes. Then invert onto a plate. IF desire garnish with chopped nuts on top.
Per serving 140 gr app
Cal: 151 P: 3.1 F: 8.8 Cb: 17.3
Per serving with nuts 145 gr app
Cal: 186.7 P: 3.8 F: 12 Cb: 17.9
APPLE TART
12 servings
250 gr almond flour
2 tsp baking powder
1 ½ tsp cinnamon divided
8 tbsp stevia powder divided or to taste
100 ml almond milk
1 egg beaten
60 ml coconut oil
1 tbsp stevia powder
2 green apples
Preheat the oven to 350º F. Prepare a removable 22 cm round cake mold and grease it with a little coconut oil.
In a bowl add the flour, baking powder, 1 teaspoon of cinnamon and 8 tablespoons of stevia. Stir. Add milk, egg and oil and mix.
Peel the apples, and cut them into slices.
Pour the batter into the mold and place the apples on top. Sprinkle with 1 tablespoon of stevia and the remaining ½ teaspoon of cinnamon.
Bake for 30 minutes. Apples provide humidity to the tart.
Take out of the oven, let it cool on a rack and then unmold.
Per serving
Cal: 194.9 P: 5.2 F: 17.5 Cb: 9.4
MANGO TART
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
BERRY AND MERINGUE TART
12 servings
DOUGH
200 gr almond flour
2 tbsp coconut oil
1½ tbsp stevia powder or to taste
¼ tsp salt
1 egg
FILLING
250 gr cottage cheese
250 plain nonfat unsweetened Greek yogurt
4 tbsp stevia powder or to taste
juice of 1 lemon
150 gr sliced strawberries
150 gr blueberries
MERINGUE
240 g allulose powder
80 ml water
4 egg whites at room temperature
½ tsp cream of tartar or 1 tsp lemon juice
1 pinch of salt
Preheat the oven to 350º F. In a bowl add the flour, stevia and salt. Add the coconut oil and the egg, mix well. If dough is dry add a few drops of water.
Transfer dough to a 20-22 cm round removable bottom mold, previously greased with a little coconut oil, placing at the bottom and on the sides. Bake for about 8 minutes. Remove from oven and set aside.
In a bowl put the cottage cheese, yogurt, stevia and lemon juice. Beat with an immersion blender to fully integrate. Reserve in the refrigerator.
Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.
Beat the egg whites together with the cream of tartar and salt at medium speed and gradually increase to maximum speed, until soft peaks begin to form.
When the syrup is ready (239º - 244° F) add it very gently, in the form of a thread, without stopping beating. The mixer must be at maximum speed.
Once all the syrup has been incorporated, continue beating until the bowl is cold. Add a few drops of pink food coloring and stir to integrate.
Now fold in the strawberries and blueberries to the cream. Pour this mixture into the dough and then cover with the meringue.
Per portion 100 gr app
Cal: 162.9 P: 10.2 F: 11.5 Cb: 7.8
PEEACH YOGURT TART
12 servings
DOUGH
80 gr whole wheat flour
80 gr oat flour
50 ml olive oil
50 ml unsweetened almond milk
½ tsp baking powder
1 tsp stevia powder or to taste
FILLING
3 tbsp unflavored gelatin powder
8 tbsp water
600 gr plain Greek yogurt unsweetened non-fat
5 tbsp stevia powder or to taste
juice of ½ lemon
400 gr cubed peaches
COVER
200 gr peaches
270 ml water
2 tbsp stevia powder or to taste
2 tbsp unflavored gelatin powder
120 ml water
6 peach wedges for garnish
Preheat the oven to 350º F. Line the bottom of a 9” removable bottom round mold with parchment paper.
In a bowl mix the flours, baking powder and stevia. Then add the oil and almond milk and knead with your hands until you get a dough. Put the dough in the mold with your hands and bake for 7-8 minutes or until it is cooked.
In a bowl put 8 tablespoons of cold water and sprinkle the gelatin. Let stand 10 minutes to hydrate. Set aside.
Microwave gelatin for 10 to 15 seconds or until melted. Set aside.
In a bowl put the yogurt, stevia and lemon juice. Stir to combine. Now add the peaches and gelatin and mix with a wooden spoon. Pour this mixture into the dough and refrigerate until firm.
For the cover, put 120 ml of cold water in a bowl and sprinkle gelatin. Let stand 10 minutes to hydrate. Set aside
Meanwhile, grind the peaches, water and stevia with an immersion blender.
Microwave the gelatin for 10 to 15 seconds or until melted. Once warm, add to the peach mixture and stir. Now pour this preparation on the tart and refrigerate for a few hours until firm.
When serving, unmold and decorate with peach wedges.
Per serving 130 gr app
Cal: 140.5 P: 7.3 F: 4.9 Cb: 16.7
CHERRY TART
10 servings
CREAM
500 ml unsweetened almond milk
2 tsp vanilla essence or to taste
skin of 1 lemon
2 egg yolks
4 tbsp stevia powder or to taste
10 gr unflavored powdered gelatin and ¼ cup water
DOUGH
200 gr almond flour
1 tsp baking powder
6 tbsp stevia powder or to taste
1 tbsp almond milk
1 beaten egg
2 tbsp coconut oil (30 ml)
FRUIT
½ tbsp unflavored gelatin and 2 tbsp water
400 gr pitted cherries
4 tbsp stevia powder or to taste
3 tbsp water
Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.
In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.
In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling.
Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.
Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.
Transfer to a glass container and cover with plastic wrap to prevent a hard coating.
Once cold refrigerate for consistency. Set aside
Preheat the oven to 350º F. Prepare a removable 22 cm round cake mold and grease it with a little coconut oil. In a bowl add the flour, baking powder, and stevia. Stir. Add egg and oil and mix. Add milk if necessary. Transfer the dough to the mold placing it at the bottom and on the sides. Bake for 8-10 minutes. Set aside.
In a small container add 2 tablespoons of water and sprinkle gelatin. Let it rest for 10 minutes.
In a saucepan over low heat 3 tablespoons of water, the cherries and the stevia, cook until they take a little consistency, about 10-15 minutes. Remove from heat. Melt the gelatin for 10 seconds in the microwave and pour into the pot. Stir.
Now spread the cream on the tart and distribute the cherries with their sauce on top.
Per serving
Cal: 205.9 P: 6.2 F: 16.4 Cb: 12.2
BLUEBERRY MINI TARTS
6 servings
100 gr coconut flour
½ tbsp stevia powder
1 gr xanthan gum
zest of 1 lemon
1 tsp vanilla essence
2 eggs beaten
1/3 cup coconut oil
FILLING
240 gr blueberries
3 tbsp stevia powder or to taste
4 tbsp water divided
½ tsp unflavored gelatin
Place 6 paper mini cupcake liners on individual metal, glass or silicone cupcake liners.
In a bowl mix the flour, stevia and xanthan gum, and stir. Add lemon zest, vanilla essence and eggs. Now add the oil. Stir to form the dough.
Preheat the oven to 355º F.
Line the molds with the dough and bake for about 7- 8 minutes. Take out and set aside. When they are cold take out the paper mold.
In a small container add 2 tablespoons of water and drop the gelatin in the form of rain. Let it rest for 10 minutes.
In a pot over low heat add the 2 remaining spoons of water, the blueberries and the stevia, cook until they take a little consistency, about 5 minutes. Take off the fire. Melt the gelatin for 10 seconds in the microwave and pour it into the pot. Stir. Chill and distribute into the cups.
Note:
Xanthan gum gives gluten-free flours elasticity, prevents the dough from cracking and is easier to work with. The proportion is 5 gr for every 500 gr of gluten-free flour.
Per portion:
Cal: 245.3 P: 6.1 F: 18.8 Cb: 16.4
UPSIDE DOWN PEACH CAKE
12 servings
600 gr sliced peaches
stevia powder to taste for peaches
150 gr unsweetened and fat-free natural Greek yogurt
3 eggs
90 gr stevia powder or to taste
200 gr almond flour
2 tsp baking powder
2 tsp vanilla essence
50 ml coconut oil
Preheat the oven to 350º F. Grease a removable round mold with the base lined with parchment paper with a little coconut oil and flour it with a little almond flour.
Cover the base of the pan with the peach slices and sprinkle stevia to taste over them.
In a bowl, add all the ingredients in the same order and mix well.
Pour the batter into the mold and bake for 35 to 40 minutes or until a toothpick comes out dry.
Let cool before unmolding and inverting onto a serving plate.
Per serving 90 gr
Cal: 189.5 P: 7.1 F: 15.4 Cb: 9.2
PEAR DESSERT
10 servings
FILLING
1 kg ripe pears in 1 cm cubes
4 tbsp stevia powder or to taste
1 tbsp almond flour
1 tbsp coconut oil or ghee
1 tsp ground cinnamon
COVER
4 tbsp stevia powder or to taste
65 gr almond flour
¼ tsp baking soda
3 tbsp coconut oil or ghee
¼ cup bitter chocolate chips
2 tbsp almond milk
1/8 tsp sea salt
Preheat oven to 355º F. Grease a baking dish of about 25 cm in diameter.
In a bowl mix pears with stevia, flour, oil, cinnamon and pour into the dish.
Bake around 15 minutes, stirring about 2 times, until the pears are soft. Remove and set aside. Don't turn off the oven.
In a bowl mix the flour, stevia, baking soda, salt and chocolate chips. Now add oil and milk, mix with a wooden spoon. It should be very moist.
Spread with your hands this mixture over the pears and bake for about 15 minutes. Remove from oven and let cool a little.
Per serving
Cal: 194.5 P: 2.3 F: 10.3 Cb: 22.8
RASPBERRY DESSERT
10 servings
DOUGH
120 gr oat flour
1 tsp baking powder
2 tbsp coconut oil
2 tbsp stevia or to taste
70 ml unsweetened almond milk
1 egg
FILLING
3 tbsp unflavored gelatin
8 tbsp water
300 gr cottage cheese
300 gr plain Greek yogurt, unsweetened, fat-free
7 tbsp stevia powder or to taste
400 gr puree raspberries
50 gr fresh raspberries for garnish
mint leaves
Preheat the oven to 350º F. Grease a round springform pan about 20 cm in diameter with a little coconut oil or line the base with baking paper.
In a bowl add the flour, baking powder and stevia. Add the coconut oil, almond milk and the egg, mix well.
Transfer the dough to the mold. Bake for about 7-9 minutes. Remove from oven and set aside.
Place the gelatin in a small pot, add the water and heat until melted. Let cool.
In a bowl place the cottage cheese and yogurt. Beat with an immersion blender to integrate well.
Add the stevia and raspberries and continue beating until well combined. Pour gelatin and stir to integrate. Pour this preparation over the dough and refrigerate for a few hours or until firm.
When serving, transfer the dessert to a large plate. Garnish with fresh raspberries and mint leaves.
Per serving 100 gr
Cal: 140.4. P: 9 F: 5.2. Cb: 16.5
GINGER AND PEAR CAKE
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