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Milk protein cuts low in carbohydrates

Classic milk slices and indispensable on the dessert rack. Promoted as a healthy snack in between, the original contains a lot of sugar and fat but little milk. I prefer making my own slices of milk in this healthier version.



Cutting low-carb milk
The filling of healthy low-carbohydrate variants is prepared with low-fat cheese curd and is very refreshing. This delicious chocolate biscuit is really roomy and also perfect for a delicious biscuit roulade.

Bake without gluten
I like to prepare slices of protein milk the night before, then I can pull slices through the fridge and it tastes incomparably delicious the next day. Almond flour used for dough can also be replaced with finely grated almonds. I like to make my own almond flour as a by-product of almond milk.

INGREDIENTS

  • 4 eggs
  • 60 g of xylitol birch sugar
  • 1 pinch of salt
  • 45 g of almond flour
  • 15 g of coconut flour
  • 30 g of cocoa
  • 2 teaspoons baking powder
  • 2 tablespoons of carbonated mineral water

Fill

  • 180 g quarks
  • 80 g Greek yogurt
  • 35 g of birch xylitol sugar
  • 1/4 teaspoon vanilla powder
  • 1/2 teaspoon agar
  • 25 g of milk


INSTRUCTIONS
Chocolate sponge cake

  1. Beat the eggs with a pinch of salt in a blender. When the eggs are creamy, add xylitol sugar and keep beating. The mass of the egg must be clearly lighter and roomy.
  2. Sift almond flour, coconut flour, cocoa, and baking powder into the egg mass and fold with a spatula. Add 2 tablespoons of mineral water and fold.
  3. Spread the mixture on a rectangular baking sheet covered with parchment paper and bake the biscuits at 180 degrees on the middle rail for about 10 minutes.
  4. Take out and carefully roll the sponge cake on the second baking paper. Carefully remove the top baking paper if it is sticky, wet it with a damp kitchen towel. Allow the chocolate biscuits to cool completely.

Fill

  1. Combine lean quark, Greek yogurt, xylitol, and vanilla until creamy. Add milk to the pan and cook it with agar for 1-2 minutes, stirring gently. Then stir quickly under the fields.
  2. Split the chocolate biscuits in the middle. Brush half of the filling. Place the second part above, press down gently. Place the pieces in the refrigerator for at least 2 hours. Then cut into small milk slices and enjoy.
This recipe is inspired by the owner of a youtube video below


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