Almond Gâteau with White Chocolate and Blackberries
Net Carbs per serving 6g
Servings: 6
This Almond Gâteau with White Chocolate & Blackberries is both effortless and indulgent. Made with almond flour, melted white chocolate and butter, it bakes into a rich cake with a slightly chewy texture — somewhere between a financier and a blondie. Blackberries are submerged in the batter before sliced almonds are scattered on top for crunch. Once baked, fresh blackberries arranged on top bring a burst of freshness.It’s baked in a tart pan for easy slicing and an understated presentation. Serve it slightly warm or at room temperature, with low carb vanilla ice cream or a spoonful of unsweetened whipped cream. It’s a dessert that invites seconds — elegant enough for company, simple enough to become a signature.Featured in: Gather– A Dinner Party Plan for Entertaining with Ease
Carol Cripps says
I live in Canada, and allulose is not yet approved for sale in my country. Is there an alternate sweetener that could be used? Otherwise, this looks absolutely lovely, and I would like to s erve it to guests.
Jennie Marlow says
You can substitute powdered erythritol for allulose. Reduce the amount by 1/3. So, in this case use 45g or a scant 1/4 cup of erythritol. In step 4, after combining erythritol with the eggs but before you add the almond flour, leave the egg mixture to sit for half an hour, stirring from time to time. Using the powdered form and allowing it to fully dissolve by resting will dramatically reduce erythritol’s cooling effect. Then you can proceed with the recipe as written.