Beat 3 eggs with 2 spoons of natural sugar with 0 calories (erythritol, maltitol or stevia).
In the given mixture add: 1 tablespoon of almond flour, 2 tablespoons of psyllium shells, 1 tablespoon of coconut flour, 200g of sour cream with 20% milkfat, 40g whey protein chocolate flavour, 2 tablespoons of coconut oil and one teaspoon gluten-free baking powder. Mix it all together into a compact mass. Bake in a baking mould using baking paper, for around 20 minutes on 175 °C. Cool it down and crumble it.
Cook 2dl almond/ coconut/ hazelnut milk, with 2 spoons of naturally occurring sugars (maltitol, erythritol, stevia), 2 spoons of organic cocoa and 60g of Milk No Sugar Added chocolate. Once boiling add 10 g of butter. Let it cool, pour it over the crumbled biscuit, mix all together well and model it to balls.
Meltdown in microwave 20 g of Pure Dark No Sugar Added chocolate with 84% cocoa with a tablespoon of coconut oil. Cover every ball with the glaze and then roll it in coconut flour.
The mixture is for around 30 balls.
Recipe by Marica
IG Profil: marica_topfit