Sugar Free Ginger & Almond Florentines
Servings: 9
Spicy-sweet and beautifully nutty with caramel tones. A truly special KETO treat.
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Ingredients
- 25 g unsalted butter
- 20 g Sukrin Gold sweetener (U.S. option HERE)
- 25 g sugar free golden syrup I use either NKD (U.K.) or Sukrin (U.S. option HERE)
- 30 g QK crystallised ginger RECIPE HERE
- 25 g toasted flaked almonds (U.S. option HERE)
- 30 g defatted fine almond flour (U.S. option HERE)
- ½ unwaxed orange zest only
Instructions
- pre-heat oven to 180°C static and position a sheet of non-stick baking paper over an oven rack.
- put a small bowl over weighing scales, tip in flaked almonds, almond flour and chopped ginger whilst weighing each one; add the grated orange zest.
- place butter, granulated golden sweetener and syrup in a small saucepan over medium heat; stir until butter has melted and you have a fluid, sticky sauce - do not allow the mixture to boil.
- tip in dry ingredients and quickly stir with a flexible spatula to combine; scrape the bottom and sides of your saucepan as well, to make sure you use every little bit.
- take a heaped teaspoon of the sticky mixture and slide it onto your lined baking rack; allowing some distance between them, repeat until you've created 9 small heaps; with your finger, flatten each one a little.
- bake for 8 minutes - until the edges start to brown - and remove from oven.
- wait 5 minutes so as not to burn yourself, then, whilst they're still soft, flatten and shape a little more if you want them neater.
- put the Florentines back in the oven to bake in the residual heat for 12 minutes.
- set them aside to cool down completely before handling.
- store in a sealed jar.
Notes
If using raw flaked almonds, toast them for a few minutes until golden, to release their nutty flavour.
Unless otherwise indicated, use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 1 | Calories: 55kcal | Carbohydrates: 0.6g | Protein: 2g | Fat: 4.5g
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