Almond Sauce
Almonds and eggs provide protein and fats, while unsweetened almond milk helps create a thick base. Gentle heating makes the texture silky, and stevia keeps the sweet profile for keto desserts.
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Inventory: Blender, Mixer
1 kg 52 gram
Servings: 8 (1 serving ≈ 151 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Stevia)
Cover the almonds (200 g) with boiling water and leave for 5 minutes, then drain, peel, and crush them.
Combine the almonds with stevia (160 g), gradually add the almond milk (unsweetened) (600 g), and blend into a thick, smooth mixture.
Strain the mixture through a sieve, transfer it to a saucepan, and heat without bringing it to a boil.
Beat the eggs (250 g) until foamy and gradually add the warm almond mixture while whisking constantly.
Return the sauce to low heat and warm it for 1–2 minutes without bringing it to a boil.
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