Chocolate glazed Eskimo pastries
Almond-flour chocolate sponge gives the base a moderate amount of carbohydrates, while cream cheese and cream add protein and richness. A double coating of sugar-free milk chocolate and 99% chocolate sets into a firm shell for convenient individual portions.
Beat eggs (150 g) with Himalayan salt (1 g) until fluffy. Add erythritol (25 g), almond flour (50 g), and cocoa (20 g), then fold gently. The total amount of erythritol for this recipe is 50 g.
Transfer the batter to an 18 cm pan and bake at 200 degrees C for about 15 minutes. Cool the sponge and blend it into crumbs.
Whip 35% cream (100 g) with cream cheese (85 g), erythritol (25 g), and vanilla (1 g). Combine the cream with the crumbs, divide into 6 Eskimo molds, and freeze for 3 hours.
Melt sugar-free milk chocolate (100 g) and 99% chocolate (100 g), then stir in olive oil (20 g). Remove the bars from the molds and dip them in the glaze.
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