Low GI almond cream

Reinvent your desserts with this low-glycemic almond cream. It's naturally richer than pastry cream, but it's fantastic for menopause because it's packed with healthy fats and vitamin E (a major antioxidant for the skin). Unlike classic frangipane saturated with refined sugar, this version uses whole almond flour and coconut sugar for a slow and steady release of energy.

Using almond puree, in addition to butter, provides the necessary lipids for a moist texture while ensuring better digestibility and increased mineral density. A smooth recipe, rich in protein and healthy fats, to indulge without compromising your hormonal balance. You can even use it to reinvent a clafoutis.

Preparation time: 10 minutes

Total time 10 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 6

Ingredients

125g of whole almond flour. (With the skin on, it contains more fiber and minerals)
50g . of coconut sugar
50g . of almond puree (as a replacement for some of the butter: this is the secret to unprocessed fats)
20g yet of butter. , clarified butter)
2 eggs. (for binding and protein)
1 tsp of bitter almond extract (to boost the flavor without sugar)

Preparation

1
In a bowl, mix the softened butter (or ghee) with the almond puree and coconut sugar until you obtain a smooth texture.
2
Add the eggs one by one, whisking vigorously.
3
Incorporate the whole almond flour and bitter almond extract. Mix with a spatula.
4
Cooking instructions: You can use this almond cream in your cakes or other desserts. Uncooked, it can be kept for up to 48 hours in the refrigerator.

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