Almond flour is a low-carb and gluten-free alternative to wheat flour.
Almond meal is a great wheat replacement for diabetics, celiacs, or those on a ketogenic diet. This gluten-free flour has a low glycemic load and four times fewer carbs that wheat flour.
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Simmer the aquafaba for 10 minutes or until reduced to half of its volume and then refrigerate it until it turns dense and jelly-like, ideally overnight. Pulse the almond meal with half of the erythritol in a food processor to break down any lumps.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
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Whisk the chilled aquafaba into firm peaks with salt and cream of tartar. Then, add half of the erythritol a few spoons at a time, and beat again until you have a glossy meringue.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
Add matcha powder to get green macarons and beetroot juice for pink ones.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
Now, incorporate the beaten aquafaba into the almond mixture a bit at a time until you have a dense batter.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
Pipe the batter onto a baking tray forming 3 cm (1 inch) rounds. Slam the tray down on your worktop to remove air bubbles and leave the macarons to rest and dry out for 30 minutes.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
Bake the macarons for 15 minutes at 150°C (300°F) and leave to cool down before peeling the shells off from the baking paper. Mix the cashew butter with matcha or beetroot.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
Spread the filling over one shell, cover with another, and press down into a sandwich.
Beetroot Juice | 4tsp |
---|---|
Matcha Powder | 4tsp |
Aquafaba (chickpeas brine water) | 280mL |
---|---|
Erythritol | 330g |
Almond Flour | 150g |
Salt | 1pinch |
Cream of Tartar | 1pinch |
Cashew Butter | 70g |
---|
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