DESSERTS & SWEETS
APPLE MILLE FEUILLE
8 servings
CARAMEL
150 gr allulose poder
50 ml water
MILLE FEUILLE
1.5 kg apples
juice of 2 lemons
2 tsp cinnamon powder
75 gr stevia powder or to taste
VANILLA SAUCE
500 ml almond milk
2 tsp vanilla essence or to taste
2 yolks
4 tbsp stevia powder or to taste
¼ tsp guar gum
Place allulose and 50 ml of water in a small saucepan over medium heat. Stir occasionally until golden brown, about 8-10 minutes. Pour into a long mold. Set aside.
Preheat the oven to 350º F.
Peel and slice the apples very thin using a mandolin. Place them in a bowl and add lemon juice, cinnamon, and stevia. Stir gently to incorporate.
Start placing the apples at the bottom of the pan. Press with your hands so that they get tightened. Cover with aluminum foil.
Place the mold inside a bigger dish or tray because it will leak. Place in oven for 30 minutes. Remove aluminum foil and bake 30 minutes.
Remove from oven and cool on a rack. Refrigerate.
For the sauce in a pot over medium heat add the milk and vanilla. Heat, taking care that it does not boil and stir with a wooden spoon. Remove from heat.
In a medium bowl, beat with the hand mixer, the yolks together with the stevia until well combined. Now add the hot milk in the form of a thread over the yolks and continue beating until the mixture is combined.
Now return this mixture to the pot and heat slowly over low heat for about 5 minutes. (do not boil because it curdle). Then remove from the heat and keep stirring for another minute. Add the guar gum and stir.
When serving peel off the edge with a knife and unmold on a plate. Cut slices and serve with vanilla sauce.
Per serving 90 gr app.
Cal 128.5 P: 1.6 F: 2.3 Cb: 28.1
CHOCOLATE NOUGAT
20 servings
3 eggs
½ cup stevia powder or to taste
50 ml coconut oil
2 cup almond flour
1 tsp baking powder
3 tbsp unsweetened cocoa powder
150 gr coarsely chopped walnuts
60 ml unsweetened almond milk
TO COVER
160 gr unsweet chocolate chips
1 tbsp ghee
40 gr walnuts to garnish
Preheat the oven to 350º F. Prepare a removable round mold of 20 cm in diameter with parchment paper and greased with a little coconut oil.
Add the eggs to a bowl and beat them by hand, add the stevia and continue beating. Stir in the oil, flour, baking powder, almond milk, cocoa, and nuts, stirring after each addition.
Pour half of the dough into the mold and bake for 30 minutes or until when you insert a toothpick, the surface is firm and a little moist in the center. Remove from oven, let cool on a rack and unmold with care.
Melt the chocolate, then add the ghee and mix well. Once it has cooled a little and it is firmer, spread over the nougat. Garnish with the walnuts.
Per serving 40 gr
Cal: 211.8 P: 5.3 F: 18.1 Cb: 9.2
OVEN ALMOND-APPLES WITH MERINGUE
4 servings
2 peeled apples
¼ cup sliced almonds (keep 1 tbsp for garnish)
2 tbsp melted ghee
3 tbsp unsalted peanut butter (recipe in Recipe Book)
1 tbsp stevia powder or to taste
½ tsp cinnamon
120 g allulose powder
40 ml water
2 egg whites at room temperature
¼ tsp cream of tartar or ½ tsp lemon juice
1 pinch of salt
Preheat the oven to 355º F. Line a baking sheet with parchment paper.
Cut in wedges the apples and place in one layer on the baking sheet.
In a small bowl add ghee and peanut butter. Stir, if thick microwave a few seconds.
Brush the mixture over the apples, add the sliced almonds and sprinkle cinnamon on top. Bake for 25 minutes or until apples are soft and golden.
Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.
Beat the egg whites 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 (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.
Once all the syrup has been incorporated, continue beating until the bowl is cold.
Distribute apples on plates and add 3 tablespoons of meringue to each one. Garnish with remaining almonds.
Per serving 115 gr app
Cal: 224 P: 6.3 F: 15.5 Cb: 18.2
APPLE CAKE
12 servings
3 eggs
90 gr stevia powder or to taste
50 ml coconut oil
1 tsp vanilla essence
1 tsp cinnamon
zest of 1 lemon
240 gr oat flour
2 tsp baking powder
½ cup unsweetened almond milk
400 gr apples, peeled and thinly sliced
Preheat the oven to 350º F. Grease a removable round mold with a little coconut oil.
In a bowl, beat the eggs with the stevia, then add the oil, vanilla, cinnamon, and lemon zest. Add flour, baking powder, and milk. Finally stir in the apples carefully.
Pour the dough into the mold and bake for 30-40 minutes or until a toothpick inserted in comes out dry.
Let cool on a rack before serving.
Per serving 100 gr
Cal: 161.3 P: 3.9 F: 8.4 Cb: 19.7
TIRAMISU
12 servings
BISCUIT
90 ml unsweetened almond milk
3 eggs
90 gr stevia powder or to taste
200 g oat flour
1 tsp baking powder
1 ½ tsp almond essence
50ml coconut oil
CREAM
2-3 cups of brewed coffee with 4-5 tbsp instant coffee or to taste
1 tsp stevia powder or to taste
1 tsp rum essence (optional)
2 egg whites
2 egg yolks
4 tbsp stevia powder or to taste
400 gr ricotta cheese
400 g plain Greek yogurt, unsweetened and fat-free
1 tsp almond essence
2 tbsp bitter cocoa powder
Preheat the oven to 180º C. Line the base of a cake mold about 20 cm in diameter with baking paper. (you can use same tiramisu dish).
In a bowl add all the ingredients in the same order and mix well.
Pour the batter into the pan and bake for 15 to 20 minutes or until a toothpick inserted comes out dry. Take out and let cool. Unmold and cut thin rectangles. Set aside.
Sweeten the coffee with stevia and let it cool. Add the rum essence if you want. Set aside.
*(If you want you can pasteurize the eggs, for that put them in a pot with water over very low heat until it reaches 140 degrees, but not going over 149 degrees, since at that temperature the eggs begin to coagulate.
Keep this temperature for 4 minutes and you can use the eggs now)
In a bowl, beat the egg whites until stiff. Set aside.
In bowl, beat the ricotta, yogurt, egg yolks, stevia and essence with an immersion blender until smooth and creamy. Fold in the meringue.
Pour the brewed coffee into a flat bowl.
In a dish, cover the base with half the biscuits previously soaked in coffee. Then cover with half the cream. Then repeat biscuits and finish with the remaining cream.
Refrigerate 12 hours or overnight. When serving, sprinkle the surface with cocoa with the help of a strainer.
Per portion 125 gr app
Cal: 220.1 P: 12.7 F: 13.2 Cb: 14.9
PEAR AND APPLE KUCHEN
12 servings
250 g almond flour
2 tsp baking powder
zest of 1 lemon
1 tsp vanilla essence
90 g stevia powder or to taste
150 ml almond milk
1 beaten egg
50 ml coconut oil
400 g pears, peeled and cut into chunks
400 g apples, peeled and cut into chunks
4 tbsp stevia powder or to taste
½ tsp cinnamon
½ tsp ginger
¼ tsp cloves
In a bowl add flour, baking powder, zest and stevia. Stir. Add vanilla, milk, egg, oil and mix. Pour the batter into the mold. Set aside.
Preheat the oven to 350º F. Prepare a removable 25 cm round tart mold and grease it with a little coconut oil.
In a large pan place pears and apples, add 4 tablespoons of stevia, cinnamon, ginger and cloves. Cook, stirring, until they begin to soften, 5-10 minutes. Remove from heat.
Strain all the liquid and pour the pear mixture over the dough. Sprinkle a little cinnamon on top.
Bake for 30 to 40 minutes. Remove from oven, let it cool on a rack.
Per serving
Cal: 217.8 P: 5.3 F: 16.6 Cb: 15.5
MARQUISE
12 servings
3 eggs
½ cup stevia powder or to taste
1 tbsp vanilla extract
2 cups almond flour
¼ cup unsweetened cocoa powder
¼ tsp sea salt
2 tsp baking powder
4 tbsp coconut oil
¼ cup unsweetened almond milk
FILLING
200 gr light ricotta cheese
200 gr plain non-fat Greek yogurt unsweetened
1 tsp vanilla essence
4 tbsp stevia powder or to taste
1 tbsp unsweetened bitter cocoa
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. Prepare a removable round mold, 20 cm in diameter with parchment paper and grease with a little coconut oil.
In a bowl, beat with electric mixer the eggs, stevia and vanilla essence. Little by little add the flour, cocoa, salt, oil, almond milk and finally the baking powder.
Pour the batter into the mold and bake for 15-20 minutes or until the surface is firm and a little moist in the center. Take out and unmold with care. Set aside.
In other bowl add ricotta, yogurt, vanilla, stevia and cocoa, stir with a spoon and then beat with an immersion blender until well combined and smooth. Set aside.
Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.
Beat the egg whites 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 (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.
Once all the syrup has been incorporated, continue beating until the bowl is cold.
To assemble the marquise, place the sponge cake on a plate and cover with the cream. Then place meringue in a pastry bag and distribute making meringues over the entire surface.
Per serving
Cal: 201.3 P: 10.9 F: 16.5 Cb: 6
STRAWBERRY CAKE
12 servings
2 eggs
90 gr stevia powder or to taste
1 ½ tsp vanilla essence
200 gr almond flour
2 tsp baking powder
50 ml coconut oil
90 ml almond milk
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
800 gr sliced strawberries
Preheat oven to 350º F. Grease a removable round mold of about 20 cm in diameter, cover the bottom with baking paper.
In a bowl, beat the eggs with the stevia and vanilla. Add flour, baking powder, and oil. Finally add the milk. Stir to combine.
Pour the batter into the mold and bake for about 30 - 40 minutes or until a toothpick inserted comes out dry. Take out, let cool and unmold.
Place allulose and water in a saucepan over medium heat. When it starts to boil, start beating the egg whites.
Beat the egg whites 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 (240º - 245° F) pour it very gently, without stopping beating. The mixer must be at maximum speed.
Once all the syrup has been incorporated, continue beating until the bowl is cold.
Place the sponge cake on a cake plate and cover with the meringue. Distribute the strawberries over the entire surface.
Per serving:
Cal: 180.9 P: 6.6 F: 14.9 Cb: 9.2
COFFEE HEART DESSERT
4 servings
4 egg whites
8 tbsp stevia powder
1 tbsp of instant coffee (or to taste) dissolved in 2-3 drops of water
500 ml almond milk
2 tsp vanilla essence or to taste
2 yolks
4 tbsp stevia powder or to taste
½ tsp xanthan gum (2 gr)
Preheat the oven to 350º F. Grease a small baking dish with a little coconut oil. Prepare 4 dessert glasses on a tray.
In a bowl beat the egg whites until stiff. When firm add the stevia little by little to the meringue while beating. Add the cold coffee and continue beating for another minute. Pour the meringue into the baking dish and bake for about 25 to 30 minutes. The meringue rises and forms a crust. Remove from oven and cool on a cooling rack.
In a pot over medium heat add the milk and vanilla. Heat, taking care that it does not boil and stir with a wooden spoon. Remove from heat.
In a medium bowl, beat with the hand mixer, the yolks together with the stevia until well combined. Now add the hot milk in the form of a thread over the yolks and continue beating until the mixture is combined.
Now return this mixture to the pot and heat slowly over low heat for about 5 minutes. (do not boil because it curdle). Then remove from heat and let cool. When is completely cool sprinkle xanthan gum while beating with a hand beater. Then strain and refrigerate.
Pour the cream into the glasses and on top add a tablespoon of meringue to each one. Can be served at room temperature or refrigerate to cool.
Per serving 130 g app
Cal: 86.5 P: 5.7 F: 4.5 Cb: 3.8
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
STRAWBERRY CHEESECAKE CODIGO
10 servings
3 tbsp unflavored gelatin
8 tbsp water
300 gr low-fat cottage cheese
300 gr unsweetened plain Greek yogurt
7 tbsp stevia powder or to taste
400 gr strawberry puree
2 tsp vanilla essence or to taste
TO COVER
600 gr strawberries cut into two (keep a few for garnish)
3 tbsp stevia powder or to taste
Line a round cake pan with a removable base with baking paper.
Place the cottage cheese and yogurt in a bowl. Beat with an immersion blender to integrate well. Mix in stevia, strawberry puree and vanilla essence.
Place gelatin and water in a small pot, heat until melted. Set aside.
Pour melted gelatin to strawberry mixture. Beat to combine. Now pour this mixture into the pan and refrigerate for 1 hour. Transfer cheesecake to a serving plate.
Place the strawberries and stevia in a small pot. Cook until it begins to boil, lower the heat and stir constantly for 10 minutes or until thicker.
Once cold, cover the cheesecake and garnish with fresh strawberries. Refrigerate until serving.
Per portion 200 gr
Cal: 72.8 P: 7.6 F: 0.7 Cb: 10
PEACH TRIFLE
8 portions
500 gr ricotta
500 gr plain non-fat unsweetened yogurt
8 tbsp stevia powder or to taste
2 tbsp vanilla essence
600 gr peeled peaches
1 tbsp toasted sliced almonds
In a bowl add the cottage cheese, yogurt, stevia and vanilla essence. Beat with an immersion blender to integrate well. Keep in refrigerator. Diced the peaches.
Place a layer of ricotta mixture on bottom of a trifle or individual cups, then a layer of peach, again ricotta mixture and finish with peach. Garnish with the sliced almonds.
Per portion 200 gr
Cal: 200.2 P: 15.5 F: 7.4 Cb: 15.2
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
SANTIAGO´S CAKE
12 portions
4 eggs at room temperature
80 gr stevia powder or to taste
250 gr almond flour
60 ml ghee
zest of 1 lemon
2 tsp almond essence or to taste (optional)
1 tsp baking powder
10 gr sliced almonds to decorate
Preheat oven to 340ºF. Grease the walls of an 18-20 cm diameter removable-bottom mold with a little coconut oil, then cover the base with parchment paper.
Beat the eggs with the stevia with an electric mixer until the mixture is light, fluffy and creamy. With a spatula fold in the almond flour, ghee, lemon zest, almond essence and baking powder.
Pour into the prepared mold and garnish with the almonds. Bake for 20 minutes or until a toothpick inserted comes out dry. Grill 1 minute to get golden.
Per serving
Cal: 189.5 P: 6.9 F: 17.5 Cb: 4.7
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
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