Petit fours with almond flour and keto chocolate

Written by admin

Small tasty bites in the preparation of which you can enjoy the options for decoration or filling – low-carbohydrate petit fours, without sugar and gluten, with a lot of keto chocolate.

The dessert is great for a cup of tea or coffee, it is also convenient for consumption on foot if you want to enrich the menu for a special event.

Here are what you will need to prepare them, as well as the steps to complete the recipe.

Recipe for keto petit fours, without sugar and gluten

You will need a metal mold – optional, it can be a circle, square, heart, etc. The classic petit fours are square. As well as a metal grid on which to arrange the glazed petit fours.

Preparation time: 40 minutes

Servings: 34-36 petit fours

Carbohydrates in 1 serving (petit four): 1.38 g

Necessary products:

  • 230 g of ghee
  • 150 g of powdered steviol or erythritol
  • 4 eggs, room temperature
  • 2 tsp almond extract
  • 200 g almond flour
  • 1/8 tsp salt

For the filling:

  • 100 g of jam without sugar – you will find the recipe in our blog, if you have not already prepared one
  • You can also use your favorite cream or use those in the muffin offerings.

For the glaze:

  • 140 g chocolate with steviola
  • 6 tablespoons ghee (86 g)
  • 150 g of powdered steviol or erythritol
  • 60 ml hot water (pre-boiled)
  • 2 tablespoons lemon juice

Decoration options (optional):

  • Saturated chocolate with steviola
  • Blended on powdered steviola
  • Keto liquid chocolate

Execution of the recipe:

  1. Preheat oven to 170 degrees.
  2. Using a mixer, beat the butter and steviola for about 3 minutes, until thick and airy.
  3. Reduce the speed of the mixer and add the eggs one by one, beating the good one at the bottom of the bowl when beating. This will make the mixture completely homogeneous.
  4. Lay the bottom of a pan with 40×30 cm and pour the mixture. Spread it evenly with a spatula and bake for about 18 minutes or until golden brown. When the marshmallow is ready, take it out and let it cool for about 10 minutes.
  5. Carefully remove the baking paper by turning the marshmallows on a flat surface.
  6. Use a sharp knife to cut the edges of the marsh and cut it in half to get 2 identical rectangles.
  7. Transfer one loaf to a small baking tray with parchment paper and spread with the sugar-free jam. Put the other half of the marsh on it.
  8. Cover it with cling film, if necessary, with a book or other flat object, press on top to glue the two layers well.
  9. Refrigerate for about 30 minutes.
  10. Prepare a metal rack with baking paper under it. When you remove the marsh with the filling, with a metal mold, if desired, cut out the petit fours and arrange them on the grid.

Preparation of the glaze:

  1. Melt the butter and chocolate in a water bath. Add the steviola, ground to a powder. Stir again.
  2. Add the water and lemon juice and stir until smooth. If the mixture is too thick, add more hot water.
  3. Using a fork, dip each petit four into the glaze and return it to the rack to drain.

For decoration:

  • Saturate chocolate with steviola and sprinkle each petit four.
  • You can also use powdered steviola.
  • Spray the petit fours in zigzag motions with keto liquid chocolate.

About the author


Leave a Comment