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Using unsalted butter allows you to control the exact amount of salt in the recipe, ensuring a more balanced flavor. The added salt helps enhance the other ingredients' flavors and contributes to the overall taste and texture of the coffee cake.
Yes, this recipe should yield a creamy ice cream if made correctly. Here’s why: 1. Blending for Smoothness: Blending the cottage cheese, heavy cream, sweetener, and vanilla extract until smooth helps create a creamy texture by breaking down the cottage cheese and incorporating the cream. 2. Ice Cream Maker: Churning the mixture in an ice cream maker helps incorporate air and create a smoother, creamier texture. 3. Heavy Cream: The heavy cream adds richness and helps achieve a creamy consistency. Its high fat content is crucial for a smooth texture. 4. Freezing: Freezing the churned ice cream will firm it up, but if you freeze it too long, it may become very hard. Allowing it to sit at room temperature for a few minutes before serving can help soften it for easier scooping. Optional Mix-Ins: Adding frozen berries or nuts can enhance the texture and flavor but make sure they are added towards the end of the churning process to avoid them sinking to the bottom or disrupting the creaminess.
I also add cream cheese and cottage cheese. I don't use almond milk. I use 1 and 1/4 cup of almond flour. I use 1/4 cup of sweetener. It turns out delicious. I love this cake.😋
I have question. I have high cholesterol levels- I think to go to the keto diet but it is fat, can someone explain me if that is ok with my high cholesterol levels. I need someone to explain me and give me some directions ❤
Yes, you can substitute butter with coconut oil or ghee in this recipe. Both alternatives will provide a similar richness and smooth texture. Use the same amount of coconut oil or ghee as you would butter, and melt it into the lemon curd as directed. The flavor may vary slightly, but it will still be delicious.
Yes, you can use honey instead of granulated erythritol in this recipe, but there are a few adjustments to keep in mind: 1. Sweetness and Conversion: Honey is sweeter than granulated erythritol. Typically, you can substitute about 1/2 to 2/3 cup of honey for 1/2 cup of erythritol, depending on your sweetness preference. 2. Adjust Liquid: Honey adds liquid to the recipe, so you may need to reduce the amount of other liquids slightly. Since the recipe already includes brewed coffee, you might want to decrease the amount of coffee or slightly reduce the melted butter to maintain the right consistency of the batter. 3. Texture and Baking Time: Honey can affect the texture and baking time of your muffins. Baked goods with honey might brown faster, so keep an eye on the muffins as they bake. You may need to adjust the baking time slightly. 4. Flavor: Honey will add a different flavor profile compared to erythritol. The muffins will have a subtle honey flavor, which can complement the cinnamon and coffee well. In summary, substituting honey will work, but be prepared to adjust the liquid content and baking time.
carbs in crust can be further reduced by using either a bamboo/psyllium flour or a bamboo, almond, egg white, psyllium, xanthan gum flour (VKKF). You can jazz up the flavor of the crust with almond extract or cookie butter emulsion.
1 cup of almond flour typically weighs around 96 grams. 1 cup of coconut flour weighs approximately 112 grams. 1 cup of powdered erythritol weighs approximately 120 grams. 1 cup of melted unsalted butter weighs approximately 227 grams.
