Ginger Pie with Sour Cream Filling
The sour cream filling provides protein and fat, while ginger, cinnamon, and cardamom add warm spice. The almond base keeps the pie low-carb without ready-made cookies, and chilling helps the filling set for clean slices.
Mix almond flour (90 g), butter (50 g), erythritol (25 g), cinnamon (2 g), ground ginger (2 g), and cardamom (1 g). Press the mixture firmly into the bottom of a 16 cm pan.
Bake the base at 180 degrees C for 10 minutes. Whisk the eggs (100 g) with the remaining erythritol (25 g), add 30% sour cream (200 g) and vanilla (1 g), and mix until smooth.
Pour the sour cream mixture over the hot base. Bake at 180 degrees C for 22 minutes, then turn off the oven and leave the pie inside with the door ajar for another 5 minutes. Cool completely and chill for 30 minutes before slicing.
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