Hey!
In this video I’m showing you how to make keto friendly Pinocchio. This is a dessert that I have grown up with. My great grandma used to always make this for birthdays or any kind of celebration. So why not a keto version of my childhood.
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Makes around 8 pieces
Nutrition per serving:
Calories: 192
Carbs: 2.2g, 1.4 net
Protein: 3g
Fat: 19.5g
Ingredients:
Bottom Layer:
2 Egg Yolks
50g Erythritol
75g Butter, melted
½ tsp Vanilla Extract
45g Almond Flour
1 tsp Baking Powder
Top Layer:
1 Egg White
25g Erythritol
Filling:
150g Heavy Cream
50g Raspberries
Start with the bottom layer. Add egg yolks and erythritol to a bowl and mix with an electric mixer
Add butter and vanilla extract and mix until smooth.
In another bowl add almond flour and baking powder and mix
Combine the bowls and mix
Pour 1 tbsp of the mix into cupcake molds and set aside
In a bowl mix egg white until stiff
Add erythritol and keep mixing
Pour 1 tbsp of the mix into the cupcake molds and spread out evenly
Bake in the oven at 175°C|355°F for 25 min and let cool off after
While the cake is baking and cooling off make the filling. Mix heavy cream until still and put into a piping bag
When the cake is cooled off take it out if the cupcake mold and split the bottom layer from the top layer
Pipe on the heavy cream
Add the raspberries
Put on the top layer
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
