Keto Potato Cakes with Almond Crumbs
Twice-baked almond crumbs create a firm base reminiscent of classic potato cakes, while two creams add chocolate and creamy layers of texture. Almond flour, eggs, and cream cheese provide protein and fat, making the dessert filling without regular flour.
The recipe uses 100 g of erythritol in total, distributed across the preparation steps.
Almond crumbs
Mix almond flour (105 g), erythritol (50 g), psyllium (10 g), starch-free baking powder (2 g), salt (1 g), and vanilla (1 g). Add melted butter (65 g) and eggs (150 g), mix, and spread on parchment. Bake at 180 °C for 10–15 minutes, cool completely, break into pieces, and dry them for another 10–15 minutes at 200 °C. Cool and blend into crumbs.
Creams
For the first cream, melt 99% chocolate (90 g) with 35% cream (100 g). For the second, melt sugar-free white chocolate (40 g) with cream (10 g), then whip it with the remaining cream (50 g), cream cheese (100 g), erythritol (50 g), and vanilla (1 g).
Mix the crumbs with both creams, divide into 10 portions, and shape the cakes. Dust with cocoa powder (5 g) and chill.
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