Almond croissants with tonka bean and stevia

Ingredients for 1 servings:

• 200 g ground almonds
• 2 eggs, separated
• 1 tsp Stevia, possibly more
• 1 tsp honey, can also be omitted
• 1 tonka bean(s), grated with a nutmeg grater

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

flour-free, glucose-free, low carb

Beat the egg whites until stiff. Add the stevia powder and honey to the beaten egg whites and continue beating until they have a light sheen. Mix the egg whites with the almonds and add the tonka bean zest. Then carefully fold in the beaten egg whites until smooth. Use two teaspoons to form small croissants and bake in a preheated oven at approximately 130-150°C for 30-40 minutes. Tip: Stevia isn’t everyone’s cup of tea. So it’s better to taste the beaten egg whites and estimate the amount by feel. If you like it very sweet, you should increase the amount. But be careful, it gets too thick quickly if you use too much stevia. The honey can also be omitted. I quite like it because it doesn’t taste as artificial as pure stevia.