| 1 cup 2 tsp | Almonds, whole | |
| ½ cup 2⅜ tsp | Erythritol | |
| 1 tbsp | Tap Water | |
| 2 tsp | Butter, unsalted | |
| ⅛ tsp | Cinnamon, ground | |
| ⅜ cup 1¼ tsp | Cashew Nuts, raw | |
| ⅝ cup ⅜ tsp | Cream, fluid, light whipping, 30% fat | |
| 1¾ cups | Chocolate, dark, low-carb, 75% cacao solids, with Xylitol | |
| 2 tsp | Homemade Gingerbread Spice Mix | |
| 28.17 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:0.44 oz (calculated)
- In a dry pan roast the almonds until they spread a nice aroma. Remove from the pan.
- To the same pan, add the erythritol wet with a bit of water and bring it to a boil. Boil for about 4 minutes. The mixture should not darken.
- Remove from the heat and add the butter and cinnamon. The butter will brown due to the heat of the erythritol. This is desired.
- Now add the almonds and spread the mix on a sheet of parchment paper. Let cool and chop coarsely.
- Chop the cashew nuts coarsely.
- Bring the cream to a boil. Chop the chocolate finely and cover it with the cream. Let sit for about 5 minutes. This will melt the chocolate without burning it.
- Stir in the gingerbread spice mix and the chopped almonds and cashew nuts.
- Line a 6-inch square cake pan (15 cm) with parchment paper and transfer the chocolate mix to it.
- Level the mix, maybe even covering it with some parchment paper and pressing it flat. The mix will be about 3/4 in or 2 cm high.
- Let cool completely. Chill for about 1 hour to harden the confectionary before cutting into 8ths horizontally and vertically.
- Store at room temperature, or, if you like the confectionary to be harder, in the fridge.
- Calorie count54 kcal
- % of calories by macros
Fat 77.8 % 42 kcal 4.7 g Net Carbs 7.4 % 4 kcal 0.9 g Sugar Alcohols 5.6 % 3 kcal 2.6 g Dietary Fiber 1.9 % 1 kcal 0.6 g Protein 7.4 % 4 kcal 1 g - Approx. WW SmartPoints™2.1
- Cholesterol 3.2 mg
- Sodium 1.1 mg
- Fat 4.7 g
- Saturated Fat 2.1 g
- Trans Fat 0 g
- Carbohydrates 4.1 g
- Dietary Fiber 0.6 g
- Total Sugars 0.2 g
- Added Sugar 0 g
- Sugar alcohols 2.6 g
- Protein 1 g
- Calcium 9.1 mg
- Iron 0.1 mg
- Magnesium 8.9 mg
- Potassium 25.4 mg
- Zinc 0.1 mg
- Vitamin A (Retinol Equivalents) 8.4 mcg
- Vitamin B12 0 mcg
- Vitamin C 0 mg
- Folate 1.3 mcg
- Folic Acid 0 mcg