in Dessert Recipes

Almond puree with berry sauce

updated

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Ingredients for 1 servings:

  • 100 ml whipped cream
  • 100 ml water
  • 70 g almonds, ground
  • 15 g desiccated coconut
  • ½ tsp baking cocoa
  • 1 tsp erythritol (sugar substitute)
  • 50 g berries, frozen
  • 1 tbsp almond butter
  • 1 tsp erythritol (sugar substitute)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

quick low-carb breakfast

Slowly bring the cream and water to a boil. In another pot, add the berries and a little water, and bring to a boil. Then stir the almonds and desiccated coconut into the boiling cream. Stir continuously until a porridge forms. Turn off the heat and add the cocoa and erythritol to the porridge. Add the almond butter and erythritol to the simmering berry sauce to make it creamy. Mix the sauce well. Enjoy the sauce over the porridge and sprinkle with coconut flakes or almond slivers, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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