I also posted this on gluten free recipes, but I thought afterwards that skilled keto folks may have valuable insight.
I am trying to make a much lower carb, gluten free, British sponge pudding base. It came out OK, but was oddly soggy in a way that I didn't expect.
100 grams almond flour, a little more than 1 cup. 100g butter. 100g monkfruit sweetener. 2 large eggs. 1 teaspoon baking powder. A sort of heaped half teaspoon xanthan gum. Pinch of salt. Vanilla extract.
Blended in food processor until everything fully incorporated and allowed to sit for about 10 minutes to allow the gum to activate. Microwaved for 6 minutes on full power, 700 Watt microwave. The pudding was fully cooked and set, just soggy with butter.
The soggy with butter isn't necessarily a bad thing, just unexpected. Do I need to add a little coconut flour as well?
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March 17, 2021 at 10:32PM
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