LCHF roulade

Ingredients:

3 eggs
3 tbsp erythritol
5 tbsp almond meal
1 tsp baking powder
1 tbsp rum

1 cup sour cream
1 tbsp erythritol
1/2 cup raspberries


Preheat oven to 180°C (360°F).

First whip together the egg whites and erythritol.
In another bowl mix egg yolks, almond meal, rum and baking powder.
Slowly add whipped egg whites and gently mix together.

On the baking tray (my was 25x35cm) add first baking paper, slowly pour the batter into the tray.

Bake for 15min.
When the dough is baked, roll it into a roulade(the dough must be still hot).
Let it cool.

For the filling mix together the sour cream, erythritol and raspberries. Slowly combine all
the ingredients and spread it on the dough.

Let it cool in the fridge at least 2 hours.


Bon appetit!

Chocolate chip cookies

Ingredients:

170g butter

140g brown sugar

280g plain flour

1 tsp baking soda

2tsp cornstarch

70g granulated sugar

2 larger eggs

2tsp vanilla extract

210g chocolate chips (dark chocolate, white chocolate,...)

Preheat oven to 165°C.

Cream together the butter, white sugar and brown sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla extract.

In other bowl stir in flour, cornstarch and the baking soda.

Slowly stir together the wet and dry ingredients.

Drop to the baking tray, covered with baking paper, with a spoon or with a iceream scoop.

Bake for 11 minutes in the preheated oven, or until the edges of cookies are nicely browned.