John Myers
Ingredients for 5 servings:
- 300 g mascarpone
- 150 g quark
- 150 g almond butter
- 3 tsp baking cocoa
- 90 g erythritol (sugar substitute)
- 450 g chopped nuts, approx., e.g. hazelnuts, only for the nut balls
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 3 hours
Low-carb, LCHF
For the almond cream, mix the mascarpone and quark in a bowl. Stir in the almond butter, cocoa, and erythritol. Chill the cream for at least 60 minutes. This recipe yields approximately 5-6 servings of cream, each about 100 g or 3 tbsp. For the creamy low-carb nut balls, chill the cream for 2 hours, possibly in the freezer for the last 30 minutes. Place the chopped nuts in a small bowl and roll the creamy mixture into small balls. I recommend about 25 g of cream per ball. Spread this portion on the nuts and gently roll them in the nuts, trying to create a ball shape. Place the nut balls on a plate and refrigerate for 30 minutes, covered airtight. This yields approximately 25 balls, depending on the size of the balls. They keep well for a few days covered in the refrigerator, or in the freezer for longer as “ice cream confectionery,” which is my preferred method. The recipe contains about 590 kcal or 3.5g of carbohydrates per portion of cream (approx. 100g), and about 165 kcal or 1g of carbohydrates per portion of nut balls (approx. 25g).
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