Wreath cake rods

Approx.15 pcs.

  • 100 g almonds
  • 100 g almond flour (not reduced fat)
  • 60 g Sukrin Fiber Gold
  • 30 g Tagatesse
  • 1 egg white
  • 50 g dark chocolate ( at least 70 % cocoa), melted, to garnish

To do this:

  • Process the almonds and almond flour in a food processor until the almonds are coarsely chopped.
  • Add the sweetener and the egg whites and mix well.
  • Work the dough together well. Roll out approx. 20 cm long bars, and place them on a baking tray with baking paper.
  • Bake right in the oven at 180 degrees for 10 min. Make sure they do not become too brown.
  • Cool the bars and dip the ends in chocolate, or drizzle.
    Carbohydrates: 1,4 per item.

Carbohydrates: 1,4 per item.

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