Almond Crisp

My LCHF version

 

 

This recipe adapted from My Little Space. It's simple to make, beautiful to look at & amazingly versatile. I made an original batch served them to the neighbour and they were gone in no time! 

 

When we begin our LCHF diet (we still are), I adapted some ingredients so we can enjoy them as well.

LCHF ingredients are in brackets.

The original Almond Crisps

Almond Crisp

90gm all purpose flour (90gm almond meal)

100gm sugar (6tbsp Splenda)

60gm butter, melted

2 egg whites (roughly about 70gm), lightly beaten

1/4 tsp almond essence ( I used vanilla essence)

some almond flakes

 

Cream

250ml double cream

1/4 tsp vanilla essence

1/4 tsp lemon juice

Method :

- combine flour, melted butter and beaten egg white together and mix well.

- keep the mixture cover and leave to rest for an hour.

- finally, drop a spoon of batter onto baking tray and spread mixture to a round 5-6cm diameter.

- Add vanilla essence and lemon juice to double cream and whipped till it reaches soft peak

 

 

Note: 

- This recipe makes only about 8-10 almond crisp. So if you would like to have just bite size, make the diameter of the cookies smaller

- I make them into mille- feuille like, layering the crisps in between double cream and berries 

LCHF Rapsberry creme de la creme

Side view of my layering creme de la creme. Don't they just look oh so yum!

Since we started our Low Carb High Fat (LCHF)LCHF diet, we have been looking high and low for something to satisfy our sweets craving.You cannot imagine how excited I was when I came across this one while watching Donna Hay "Fast, Fresh, Simple". I literally jumping up and down like a hyper kids who had just found the hidden Easter eggs!!!

Different topping: plain, fruits & nuts

Raspberry Jelly
300g raspberry (fresh or frozen)
6tbsp Splenda (75g caster sugar)

Cream de la Cream
420g Greek yogurt
250ml double cream
1tsp Splenda (2tbsp caster sugar)
1 tsp vanilla extract

Raspberry Cream de la Cream

How to:
Place respberries and sugar in a saucepan over high heat and simmer. Stir constantly in the beginning so the sugar does not burn at the bottom at the pan. One the mixture is thicken (almost like runny jam), remove from heat, cool and spoon mixture into 4 x 250ml glass/ dishes. Refrigerate until cold.

Raspberry Jelly. I left some whole to add texture

Whisk together the yogurt, cream, sugar and vanilla until thick or what they called soft peak and spoon over the cold raspberry jelly. (I layered mine on my 2nd attempt, they looked even more stunning!) Refrigerate until cold.














Note:
-I saved some jelly for the top so that I can get the raspberry flavour from the very first spoon. Besides, it looks pretty :)
- On my second attempt I layered the jelly and the creme. I also sprinkle some nuts in one and top with fresh raspberries on the other. You can let your imagination runs wild and replace the jelly with any other things like: - chocolate sauce, caramel topping, choc chips, nuts, sprinkles or just fresh fruits.
- I modified this recipe to suite our diet (using sweetener).
- They do taste better after at least 4 hours of chilling. Oh well, I am not know for my patient. These things are out within 20 min in my house.