Description
Moist and tangy almond flour cake bites, topped with a vibrant raspberry mirror glaze for a stunning, gluten-free dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 3 large eggs
- 1/4 cup melted coconut oil
- Zest and juice of 2 lemons
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries (for glaze)
- 1/2 cup powdered erythritol (for glaze)
- 1 tbsp gelatin powder
- 1/4 cup water
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a bowl, mix almond flour, coconut sugar, baking powder, and salt.
- Whisk in eggs, melted coconut oil, lemon zest, and lemon juice until smooth.
- Pour batter into mini muffin cups, filling each 2/3 full. Bake for 12-15 minutes until golden. Let cool completely.
- For glaze, blend raspberries and strain to remove seeds. Heat puree with erythritol until dissolved.
- Bloom gelatin in water, then stir into warm raspberry mixture until smooth. Cool slightly.
- Dip each cake bite into glaze, place on a rack, and refrigerate until set (about 30 minutes).
Notes
You can customize the seasonings to taste.