Chocolate Pastry Bars with Raspberry Cream Cheese Filling
Almond and coconut flour add fiber and fewer fast carbs than a conventional cake layer. Cream cheese and cream increase satiety, while freeze-dried raspberry brings berry flavor without much sugar volume.
Mix Almond flour (75 g), Coconut flour (25 g), Cocoa powder (10 g), Starch-free baking powder (4 g), Table salt (to taste), and Erythritol (30 g): add 15 g to the dough and reserve 15 g for the filling. Add Egg (100 g) and melted Butter (100 g), then mix into a thick dough.
Spread the dough into a rectangle about 1 cm thick on parchment. Bake at 170°C for about 9 minutes, until the cake layer sets, then let it cool completely.
For the filling, grind Freeze-dried raspberry (5 g) with the reserved erythritol into a powder. Beat Cream cheese (170 g) with 35% cream (50 g) and the raspberry powder until smooth and thick.
Cut the cake layer into 3 equal strips, spread the filling between them, and stack the layers. Refrigerate the slab for 8 hours, then cut it into individual pastry bars.
(3)
- :
- :
- :
If you have any questions about the recipe "Chocolate Pastry Bars with Raspberry Cream Cheese Filling", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
