Turtle Cake Made with Almond-Coconut Bites
Almond-coconut bites provide protein, fats, and fiber, while sour cream frosting makes the layers soft and moist. White chocolate and milk chocolate crumbs add contrast, so the dessert is convenient to assemble ahead.
Whip the eggs (300 g) with erythritol (50 g) for 10 minutes. Mix almond flour (200 g), coconut flour (50 g), and baking powder (10 g), then gently fold into the eggs. The total amount of erythritol for this recipe is 100 g.
Pipe small bites onto parchment, flatten slightly, and bake at 200°C for 20 minutes.
Melt sugar-free white chocolate (130 g) with 35% cream (100 g), add erythritol (50 g) and vanilla (2 g), cool slightly, and fold in 20% sour cream (450 g).
Dip the cooled bites in the cream and stack them into a dome. Crush sugar-free milk chocolate (50 g) over the cake and chill overnight.
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