Рет қаралды 10,185
#Ketodiet #Glutenfree #ButterBar #Ketogenic
[INGREDIENTS]
(14cm x 14cm square pan)
[[CRUST]]
85g Almond flour
15g Erythritol
20g Allulose powder
1 Pinch of salt
32g Unsalted butter (melted)
[[FILLING]]
95g Unsalted butter (room temperature)
20g Erythritol
55g Allulose powder
32g Liquid allulose
1 Pinch of salt
1t Vanilla extract
24g Whole Eggs (room temperature)
80g Almond flour
[INSTRUCTIONS]
[[TO MAKE THE CRUST]]
1. Preheat oven to 160℃/320°F (155℃/311°F for convection oven)
2. Sift almond flour, erythritol, allulose powder, and salt and mix them. *The reason for mixing allulose powder with erythritol is that if only allulose is used, the texture may become too sticky, and if only erythritol is added, crystals will form and erythritol may have a strong bitter taste.
3. Melt the unsalted butter and mix with the sifted dry ingredients (step 2).
4. Bake in a preheated oven at 160℃/320°F for 10-15 minutes (155℃/311°F for convection oven).
5. Remove from oven and let cool completely.
[[TO MAKE THE BUTTER FILLING]]
1. Preheat oven to 170℃/338°F (165℃/329°F for convection oven)
2. Gently beat unsalted butter at room temperature
3. Add allulose powder, erythritol, liquid allulose, vanilla extract, and salt to the butter
4. Mix in eggs at room temperature in two batches
5. Sift the almond flour and mix it with the batter
6. Bake in a preheated oven at 170℃/338°F for 30 minutes (165℃/329°F for convection ovens) *Allulose has a dark baked color, so it may look burnt, but it is a normal baked color.
7. Remove from the oven and cool completely, then seal and refrigerate for at least 6 hours.
Thank you!