Pasticciotto Senza Glutine

Pasticciotto Senza Glutine is a delightful Italian pastry filled with creamy custard, perfect for those seeking a low-carb dessert option. This gluten-free treat combines almond flour and rich flavors, offering a satisfying indulgence without the guilt.

Ingredients

• Almond flour - 100g
• Coconut flour - 20g
• Erythritol - 30g
• Butter - 50g, melted
• Eggs - 1 large
• Vanilla extract - 1 tsp
• Baking powder - 1/2 tsp
• Custard powder - 20g
• Unsweetened almond milk - 200ml
• Salt - a pinch
• Lemon zest - 1/2 tsp

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
3. Add melted butter, egg, and vanilla extract to the dry ingredients and mix until a dough forms.
4. Wrap the dough in plastic wrap and refrigerate for 15 minutes.
5. In a saucepan, heat almond milk over medium heat and slowly whisk in custard powder until thickened.
6. Remove from heat and add lemon zest, stirring to combine. Allow to cool slightly.
7. Divide the dough into two equal portions and roll each portion to fit into a small tart pan.
8. Press the dough into the pans, forming a base and sides, then fill each with the custard mixture.
9. Roll out remaining dough to cover the top of the custard and seal the edges.
10. Bake in the preheated oven for 20-25 minutes or until golden brown.
11. Let cool for a few minutes before serving.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 90 mg
• Total Fat: 26 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in healthy fats from almond flour and butter, promoting satiety.

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