Loaf Casserole with Lemon Jam
Mascarpone and almond flour make the loaf richer in fat and keep the crumb soft, while lemon adds vitamin C and a bright tart note. The result stays filling and low-carb even with a bold citrus layer.
Lemon jam
Slice lemon (250 g) thinly, mix it with allulose (60 g), and reduce it for 20-25 minutes until thick. Cool the jam completely so it does not thin the batter.
Base
Combine almond flour (125 g) with coconut flakes (20 g) and erythritol (60 g), then add mascarpone (230 g) and egg (100 g). Mix a thick batter, spread half into the loaf pan, layer in the lemon jam, and cover with the rest of the batter.
Bake the loaf casserole for 20 minutes at 180 degrees C, then after adding the jam bake it for another 20-25 minutes until the crust is set. Cool fully before slicing.
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