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Low-carb nut cakes with cherries

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Ingredients for 1 servings:

  • 100 g low-fat curd cheese
  • 1 egg(s)
  • 60 g hazelnuts, ground
  • 25 g erythritol (sugar substitute)
  • 1 tsp baking cocoa
  • 1 tsp baking powder
  • 1 tsp oil
  • 3 drops of bitter almond oil
  • 1 tbsp coconut flour
  • 18 cherry(s), fresh
  • cream, whipped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

In a bowl, whisk the quark and egg until smooth. Then add the remaining ingredients, except for the cherries and cream, and mix everything into a batter. Pour into 6 mini silicone Bundt cake pans. Preheat the oven to approximately 160°C (top/bottom heat). Halve and pit 12 cherries and press four cherry halves into each pan. Bake the cakes for approximately 10 to 15 minutes, depending on your oven. Let them cool completely and remove from the pan. Garnish each cake with whipped cream and a cherry.

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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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