What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Choco-Cheese Delight
Ingredients:
- 4 small to medium-sized eggs
- 100 g (3.5 oz) birch sugar
- 100 g (3.5 oz) whole grain spelt flour
- 100 g (3.5 oz) almond flour
- 1/2 teaspoon baking soda
- 500 g (14 oz) low-fat cheese (about 1% fat)
- 200 ml (0.85 cups/6.8 fl oz) whipping cream (36% milk fat or less)
- zest of one lemon
Ingredients for the Chocolate Glaze:
- 100 g (3.5 oz) dark chocolate min. 70% cocoa
- 200 ml (0.85 cups/6.8 fl oz) unsweetened whipping cream
- 1 tablespoon of birch sugar
Instructions
Preheat the oven to 170°C/338°F.
Slightly oil the baking pan.
Mix spelt and almond flour with baking soda.
Mix the cheese and whipping cream.
Beat the eggs and birch sugar until foamy.
Add the lemon zest.
Gently fold in the spelt flour and almond flour mixture combined with baking soda.
Finally, add mixed cheese and whipping cream.
Pour the mixture into the baking pan and level the surface.
Bake for 40-45 minutes at 170°C/338°F until the top of the cake and the edges acquire a nice golden-yellow color. Check the center of the cake with a toothpick. When the cake is baked, the toothpick will be just a little moist, but without dough.
Instructions for the Chocolate Glaze
For the chocolate glaze, melt the chocolate in unsweetened whipped cream with birch sugar over low heat.
Spread the mixture on top of the slightly cooled cake.
Place the cake in the refrigerator for at least an hour.
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