Chocolate Pastry
Coconut flour and eggs form a chocolate base with fiber, while cream cheese and mascarpone add richness. Once chilled, the pastries are tender inside with a deep chocolate flavor.
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Inventory: Blender, Oven
328
Servings: 6 (1 serving ≈ 51 gram)
Digestion time: 4 hour
Complete protein: ✔
Blend the coconut flour (50 g), psyllium (6 g), eggs (150 g), stevia (to taste), and baking soda (1 g) with a blender or mixer. Let the batter stand for 10–15 minutes.
Divide the batter among muffin molds and bake at 180°C for about 15 minutes. Cool completely.
Cut the cakes in half. Mix the mascarpone (50 g), softened butter (20 g), cream 20% fat content (30 g), stevia (to taste), and vanilla (to taste). Spread the cream over the cakes and assemble the pastries.
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