It is a long weekend here in Ontario and a good opportunity to once again be creative in the kitchen. This recipe is quite delicate since you have to watch the time in the oven and the temperatures; otherwise, the crisps will be too brown. As always, there is no added sugar, and I used stevia powder and erythritol monk fruit blend instead. Also, I noticed that the combination of stevia powder and monk fruit blend provides a sweeter taste. From my own experience at home, the almond crisps are so delicious that they barely last few hours.
Preparation time: ~10 minutes. Baking time: 20 minutes.
INGREDIENTS: ~ 6 servings
- Egg whites – 2 large
- Erythritol monk fruit blend- 1/4 cup
- Stevia powder- 1/4 cup
- Pure vanilla extract – 1 teaspoon
- Almond flour- 1/3 cup
- Unsalted butter – 30 grams
- Orange zest – 1 teaspoon
- Sliced almonds – 1 cup
Preheat oven to 300°F. Add stevia powder, monk fruit, vanilla extract, and egg whites in a large bowl and mix with a mixer until a creamy texture is formed.
Add almond flour and mix for several seconds. Add melted butter and mix for several seconds. The butter needs to be cooled not to cook the egg whites. Stop the mixer and stir in by hand the sliced almonds and orange zest. Transfer the mixture to a large baking tray with parchment paper and spread it thinly.
Bake in the oven at 300°F for 10 minutes. Then reduce the temperature to 275 °F and bake for additional 10 minutes. When warm, the crisps will be soft, but when cooled completely, they become crispy.
It is a bit hard to divide the almond crisps into portions, but 1/6 of the mixture contains about 5.2 g of carbs (out of the 5.2 g carbs, 2.6 g is fiber, so about 2.6 g net carbs), 17.2 g of fat, and ~206 calories, most of the calories come from fat.