Red currant almond flour pie
Red currants give this pie a bright tartness and some fiber, while almond flour and butter make the base filling and crumbly. Cream keeps the texture tender without regular flour, so the pie cuts neatly into portions.
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Inventory: Oven
364
Servings: 8 (1 serving ≈ 105 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Beat eggs (100 g) with erythritol (50 g) and vanilla (1 g). Add melted butter (60 g) and 10% cream (170 g), then mix. The total amount of erythritol for this recipe is 50 g.
Add almond flour (250 g) and starch-free baking powder (10 g), and make a smooth batter. Gently fold in red currants (200 g) and transfer the batter to a pan.
Bake the pie at 180 degrees C for about 40 minutes, until the center is set and the top is golden. Cool before slicing.
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