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Fluffy filled cocoa slices with konjac cream filling
8
slices
145
Minutes

Easy

Ingredients

For the dough:
  • 90g erythritol
  • 45g almond flour
  • 12g coconut flour
  • 3g Roooaaar Konjak
  • 4 eggs
  • 3 tbsp cocoa powder, heavily defatted
For the filling:

Instructions

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1
Place all ingredients for the dough in a mixing bowl and blend until smooth.
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2
Spread the dough about 1cm thick on a baking sheet and bake at 180 degrees Celsius convection for 13 minutes. Let it cool completely afterward. (For a thinner cake base, spread the dough thinner on the baking tray.)
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3
For the cream, mix low-fat curd with whipped cream and konjac flour. Taste with Flavor Drops and refrigerate for half an hour.
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4
Cut the dough into two halves. Spread one with the cream, then top with the other half. Refrigerate for at least 2 hours.
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5
Finally, cut into pieces of desired size and enjoy.

Average values per portion

Energy (kJ)
627
Energy (kcal)
150
Fat
11.25g
Carbs
2.6g
Fiber
1.9g
Protein
8.75g
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