5 holiday desserts, so as not to fall into the carbohydrate coma
Text: Dariya Nifontova
New year for many has become synonymous with a holiday belly and suggests serious overeating and the triumph of hedonism. If the prospect of mayonnaise rivers and chocolate shores does not greatly entice you and you prefer to spend the holidays not in hyperglycemic coma, then the traditional "Napoleon" can be replaced by something less killer, but equally tasty. Just in this case, we have prepared a list of sugar-free festive desserts.
Sugar Free Sugar Cookies
Ingredients:
100 g almond flour
35 g coconut flour
35 g sweetener
120 g butter
Teaspoon baking powder
2 teaspoons of vanilla extract
PREPARATION:
Mix all the dry ingredients, then add the butter and vanilla extract.
Beat until smooth. Roll the dough into a sausage with a diameter of five centimeters and cool in the freezer for 15-20 minutes.
Preheat oven to 175 degrees.
Cut the cooled dough into thin circles and place on a baking sheet covered with baking paper. Bake for 8-10 minutes or until the edges of the cookies darken.
Cool cookies before serving.
Chocolate mousse
Ingredients:
2 bananas
4-5 tablespoons of cocoa powder
¾ cup hazelnuts
some water
PREPARATION:
Hazelnuts beat in a blender, gradually adding water to get the consistency of yogurt.
Add bananas and cocoa to the resulting mass, beat until smooth.
The resulting mousse is decomposed into portions and cooled.
Sugar free brownies
Ingredients:
For the test:
5 eggs
76 g melted butter
1 teaspoon vanilla extract
43 g coconut flour
32 g almond flour
43 g cocoa powder
½ tsp baking powder
64 g sweetener
64 g pecan nuts
For chocolate sauce:
43 g crumbs from bitter chocolate
1 teaspoon coconut oil
PREPARATION:
In one bowl, mix all the liquid ingredients (important: cool the melted butter before mixing it with the eggs), in the other - all dry.
Pour the liquid ingredients into the dry and stir until smooth. Add nuts to the resulting dough and mix thoroughly.
Preheat oven to 180 degrees. Cover the baking dish with baking paper. Pour the dough on a baking sheet and evenly distribute it in shape. Bake for 20-25 minutes.
Allow the brownie to cool for 10 minutes and transfer from the mold to the pastry rack. After another 20 minutes, place the brownie in the refrigerator for at least an hour.
Mix chocolate chips and butter in separate dishes, melt in the microwave at 30-second intervals or on very low heat. Pour the sauce over the chilled brownie.
Chocolate Christmas Cake
Ingredients:
200 g almond flour
250 g of 90% chocolate
175 g butter
100 ml of cream
150 g dates
5 eggs
100 g sweetener
1 teaspoon baking powder
3 boxes of cardamom (get seeds)
2 teaspoons ground cinnamon
¼ tsp ground cloves
6 cinnamon sticks
peeled almonds for decoration
PREPARATION:
Melt chocolate and butter on low heat.
Remove the bones from the dates and finely chop the flesh.
Divide the eggs into whites and yolks and whip the whites to a dense foam. Beat the remaining yolks with sweetener, then add to them dates, cardamom kernels, cloves, ground cinnamon and melted chocolate with butter.
In the resulting mass add almond flour, baking powder and cream, stir until a homogeneous, smooth consistency. Gently add the whipped proteins to the dough.
Preheat oven to 160 degrees. Lay out the paper for baking and grease the sheets of paper with butter. Pour the dough into the form, decorate with cinnamon sticks and almonds.
Bake for 40 minutes, cool the cake in the form.
Chocolate covered strawberries
Ingredients:
43 g chocolate crumb from 90% chocolate without sugar
2 tablespoons of coconut oil
200 g strawberries
30 g coconut chips for decoration
PREPARATION:
Mix chocolate chips and coconut oil and melt over low heat.
Wash the strawberries and dry them with paper towels (important: do not remove the strawberry tail).
Pierce the strawberries with a skewer and carefully dip into the chocolate sauce. Put the strawberries on a baking sheet covered with baking paper.
Repeat the process a second time so that each berry is covered with two layers of chocolate.
Decorate with coconut flakes and place in the fridge for 10-15 minutes to grab the chocolate.
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