I’ve been playing around with a jug of allulose lately, and wanted to try making a lower calorie breakfast bread or dessert. My wife loves some almond butter, so keto friendly ‘peanut butter pie’ was the inspiration for this.
MCT oil (optional but recommended, use neutral flavor oil if you need to)
Allulose (this is by far the best “baking” keto sweetener, you can use swerve, but its not as awesome
Powdered Almond butter this is the star of the show, a powdered de-fatted form of almond butter that greatly reduces the calories without compromising the taste
Almond flour the brand doesnt matter, we get ours from costco
Ok, with that out of the way, onto the recipe. this is your basic meringue leavened almond flour dough.
meringue 1/2tsp cream of tartar 2 egg whites dough 1/2 cup almond flour 1/4 cup allulose 2 generous tablespoons of almond butter powder 1/2tsp baking powder 2 egg yolks 1 egg 1.5 tablespoons MCT oil frosting (optional!) 2 tbsp almond butter powder 2 tbsp allulose 2 tbsp half and half
Preheat oven to 325 F
1) prepare dough in large mixing bowl (if too stiff, add a tablespoon of water)
2) whip meringue to stiff peaks
3) fold meringue into dough until well mixed
4) pour into 9″ cake pan
5) bake 18-22 minutes at 325 F
And if you are smart, you will squirrel away a few slices for freezer or fridge for another day!
thanks to diane levac for running the macros for me on this