Almond Flour Ant Hill Cake with Caramel Cream
Almond flour and walnuts make this dessert rich in fats, protein, and fiber, while allulose creates a caramel without regular sugar. Overnight chilling firms the crumbs while keeping the cake's distinctive uneven shape and rich creamy-nutty flavor.
Preparing the dough
For the dough, combine almond flour (600 g), erythritol (25 g), sour cream 30% (200 g), salt (2 g), baking soda (2.5 g), and apple vinegar (5.5 g) with butter (200 g). Knead, divide into three portions, and freeze for 1 hour.
Preparing the caramel
For the caramel, melt the allulose (180 g) in a saucepan until golden. Add butter (75 g), then the 35% cream (225 g), stir, and simmer for a few minutes. Remove from heat, add the remaining butter (100 g), and blend. Stir in the chopped walnuts (100 g).
Grate each frozen dough portion onto a tray and bake at 180°C for 13–15 minutes, about 45 minutes total. Cool completely and break the pastry into small pieces.
Mix the crumbs with the caramel cream, transfer to a plastic-lined mold, and chill overnight.
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