Blackberry cream cheese pastries with white chocolate
Blackberries add tart berry flavor and fiber, while cream cheese and cream make the filling soft and rich. The almond base provides protein and satiety, and sugar-free white chocolate rounds out a dessert that can be divided into eight portions.
Mix eggs (100 g), erythritol (75 g), vanilla (2 g), almond flour (200 g), starch-free baking powder (5 g), and Himalayan salt (1 g). Add butter (40 g) and 10% cream (150 g), then make a dough. The total amount of erythritol for this recipe is 75 g.
Spread the dough into a thin layer and bake at 200 degrees C for 10 minutes. Cool the base and cut it into 8 rectangles.
For the cream, mix cream cheese (150 g), melted butter (50 g), sugar-free white chocolate (35 g), 10% cream (15 g), vanilla (2 g), and lemon (5 g). Layer the cream and blackberries (250 g) between the pastry pieces, then chill for 30 minutes.
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