A family favourite with a sugar free, low carb twist! You can top this with flaked almonds as shown below or if you prefer, some sugar-free icing. This recipe is found in my low carb book Eating to Beat Type 2 Diabetes.
Nutritional information Per Serving
3.7g net carbohydrates
300g ground almonds
75g ground hazelnuts (grind your own)
200g frozen raspberries
2-3 tbsp chia seeds
2 tbsp. of sugar-free raspberry jam (see pantry chapter)
100g erythritol blend, xylitol (or stevia to taste)
125g almond flour or ground almonds
1 egg, beaten
1 tsp almond essence
30g flaked almonds
• Preheat the oven to 180ºc/gas mark 4.
• To make the pastry, rub the butter into the ground nuts until it resembles breadcrumbs.
• Add 1 egg and form into a dough. It will be very crumbly as it has not gluten to hold it together.
• Grease your 20cm pie dish well. Place the crumbly mixture into the base of your dish. Flatten with your hands and flatten and spread until you cover the base completely. If you can go slightly up the side, but don’t worry if you find this too tricky.
• Place in the oven and bake for 10 minutes.
• Place the raspberry in a saucepan and heat on a medium heat until the raspberries break down. Remove from heat and add the chia seeds. Stir well and leave to one side.
• Place the butter and sweetener into a bowl and beat until light and fluffy.
• Add the ground almonds, egg and almond essence and beat well until combined evenly.
• Remove the nut pastry from the oven.
• Place the jam onto the pastry and spread in a thin layer. Don’t be tempted to add too much jam as it will bubble up and spill.
• Pour on the cake batter and smooth the top. Finish with a sprinkle of flaked almonds.
• Place in the oven and cook for 30-40 minutes until golden on top and the sponge springs back when touched.
• Remove from the oven and cool. You can coat with sugar free icing if you prefer. Store in an airtight container.