Keto Florentine Bars
Keto Florentine Bars / Eggless
Pan size: 8 x 8 inch (20 x 20 cm) square pan
INGREDIENTS
1 ½ cups (150g) blanched almond flour
2 tablespoons (25g) powdered erythritol
¼ cup (60g) melted salted butter
¼ cup (60g) salted butter
⅓ cup (80mL) heavy whipping cream or coconut cream
½ cup (100g) powdered erythritol
1 teaspoon (5mL) vanilla extract
1 ½ cups (150g) almond flakes
Bake the crust at 325°F (163°C) for 10-12 minutes.
Bake at 330°F (166°C) for 15-20 minutes until top is golden brown.
Yields 16 servings (macros per serving)
NET CARBS: 1.6g
FIBER: 2.5g
PROTEIN: 4.3g
FAT: 17.0g
CALORIES: 175
#ketoserts #ketoflorentinebars #florentinecookiebars
▶️
Tamaño del recipiente: recipiente cuadrado de 20 x 20 cm (8 x 8 pulgadas)
INGREDIENTES
1 ½ tazas (150 g) de harina de almendras blanqueada
2 cucharadas (25 g) de eritritol en polvo
¼ de taza (60 g) de mantequilla salada derretida
¼ de taza (60 g) de mantequilla con sal
⅓ taza (80 ml) de crema batida espesa
½ taza (100 g) de eritritol en polvo
1 cucharadita (5 ml) de extracto de vainilla
1 ½ tazas (150 g) de hojuelas de almendras
Hornea la base a 163 ° C (325 ° F) durante 10-12 minutos.
Hornee a 330 ° F (166 ° C) durante 15-20 minutos hasta que la parte superior esté dorada.
Rinde 16 porciones (macros por porción)
CARBOHIDRATOS NETOS: 1.6g
FIBRA: 2,5g
PROTEÍNA: 4,3g
GRASA: 17,0 g
CALORÍAS: 175
Dimensioni della padella: padella quadrata da 8 x 8 pollici (20 x 20 cm)
INGREDIENTI
150 g di farina di mandorle sbollentate
2 cucchiai (25 g) di eritritolo in polvere
¼ tazza (60 g) di burro salato fuso
¼ tazza (60 g) di burro salato
tazza (80 ml) di panna da montare pesante
½ tazza (100 g) di eritritolo in polvere
1 cucchiaino (5 ml) di estratto di vaniglia
150 g di scaglie di mandorle
Cuocere la crosta a 325°F (163°C) per 10-12 minuti.
Infornare a 166°C per 15-20 minuti fino a quando la superficie non diventa dorata.
Produce 16 porzioni (macro per porzione)
CARBOIDRATI NETTI: 1.6g
FIBRA: 2,5 g
PROTEINE: 4.3g
GRASSO: 17,0 g
CALORIE: 175
Taille du moule : moule carré de 8 x 8 pouces (20 x 20 cm)
INGRÉDIENTS
1 ½ tasse (150g) de farine d'amande blanchie
2 cuillères à soupe (25 g) d'érythritol en poudre
¼ tasse (60 g) de beurre salé fondu
tasse (60 g) de beurre salé
⅓ tasse (80 ml) de crème à fouetter épaisse
½ tasse (100 g) d'érythritol en poudre
1 cuillère à café (5 ml) d'extrait de vanille
1 ½ tasse (150g) de flocons d'amandes
Cuire la croûte à 325 °F (163 °C) pendant 10 à 12 minutes.
Cuire au four à 330 °F (166 °C) pendant 15 à 20 minutes jusqu'à ce que le dessus soit doré.
Donne 16 portions (macros par portion)
GLUCIDES NETS : 1,6 g
FIBRE : 2.5g
PROTÉINES : 4,3 g
GRAISSE : 17,0 g
CALORIES : 175
Panmaat: 8 x 8 inch (20 x 20 cm) vierkante pan
INGREDINTEN
1 ½ kopje (150 g) geblancheerd amandelmeel
2 eetlepels (25 g) erythritolpoeder
¼ kopje (60 g) gesmolten gezouten boter
¼ kopje (60 g) gezouten boter
⅓ kopje (80 ml) zware slagroom
½ kopje (100 g) erythritol in poedervorm
1 theelepel (5 ml) vanille-extract
1 ½ kopje (150 g) amandelschilfers
Bak de korst op 325 ° F (163 ° C) gedurende 10-12 minuten.
Bak 15-20 minuten op 166°C (330 ° F) tot de bovenkant goudbruin is.
Opbrengst 16 porties (macro's per portie)
NETTO KOOLHYDRATEN: 1.6g
VEZEL: 2.5g
EIWIT: 4.3g
VET: 17.0g
CALORIEN: 175
Tamanho da bandeja: bandeja quadrada de 8 x 8 polegadas (20 x 20 cm)
INGREDIENTES
1 ½ xícara (150g) de farinha de amêndoa escaldada
2 colheres de sopa (25g) de eritritol em pó
¼ xícara (60g) de manteiga derretida com sal
¼ xícara (60g) de manteiga com sal
⅓ xícara (80mL) de creme de chantilly pesado
½ xícara (100g) de eritritol em pó
1 colher de chá (5mL) de extrato de baunilha
1 ½ xícara (150g) de flocos de amêndoa
Asse a crosta a 325 ° F (163 ° C) por 10-12 minutos.
Asse a 330 ° F (166 ° C) por 15-20 minutos até o topo dourar.
Rende 16 porções (macros por porção)
CARBOS LÍQUIDOS: 1,6g
FIBRA: 2,5g
PROTEÍNA: 4,3g
FAT: 17,0g
CALORIAS: 175
حجم المقلاة: 8 × 8 بوصة (20 × 20 سم) مقلاة مربعة
مكونات
1 1/2 كوب (150 جم) دقيق لوز مقشر
ملعقتان كبيرتان (25 جم) من مسحوق الإريثريتول
نصف كوب (60 جم) زبدة مملحة مملحة
نصف كوب (60 جم) زبدة مملحة
نصف كوب (80 مل) كريمة خفق ثقيلة
نصف كوب (100 جم) مسحوق إريثريتول
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
1 1/2 كوب (150 جم) رقائق لوز
اخبز القشرة على 325 درجة فهرنهايت (163 درجة مئوية) لمدة 10-12 دقيقة.
اخبزيها في درجة حرارة 330 فهرنهايت (166 درجة مئوية) لمدة 15-20 دقيقة حتى يصبح السطح بنياً ذهبياً
ينتج 16 حصة (وحدات ماكرو لكل وجبة)
صافي الكربوهيدرات: 1.6 جم
ألياف: 2.5 جرام
البروتين: 4.3 جرام
الدهون: 17.0 جرام
السعرات الحرارية: 175
Kletskoppen
Kletskoppen zijn dunne knapperige koekjes voor bij de thee of koffie. Kletskoppen danken hun naam, je kan het bijna raden, aan de theekransjes van vrouwen waarbij er nogal wat gekletst werd. Tegenwoordig is dat natuurlijk niet meer, toch. Bak deze kletskoppen eens en serveer met een paar bolletje vanille ijs. Het koekje blijft knapperig.
Laced cookies | Thin and crispy tuiles made with almonds | Kletskoppen
The origin of the Kletskoppen cookies, also called Kantelingen is unknown. The Belgian cities Brugge and Veurne claimed to have invented the recipe for this cookies, but the Dutch city Leiden said they were the first one who came up with it. I am biased because I am Dutch, but google doesn't give a clear answer either. But no matter if they are Belgian or Dutch, in both countries they use the same ingredients and they are just so easy to make. It's ready within 15 minutes and they are just yummie. You could eat the laced cookies when drinking a cup of tea or add them to your vanilla ice cream. This recipe makes 8 cookies.
My new website is live! It includes also my new food wear for foodies fashion line with jumpers, T-shirts and accessories. I hope you like it as much as I do as I had so much fun while designing this. Click here to get forwarded and tag me by using @forkettifood in case you have bought something. I would love to see you and your new items.
⫸ INGREDIENTS (8 cookies)
● FLOUR | 30 grams | 1/4 cup
● CANE SUGAR | 65 grams | 1/3 cup
● BLANCHED ALMONDS | 30 grams | 1/4 cup
● CINNAMON | 1/4 teaspoon
● BUTTER | 30 grams | 2 tablespoons
● SALT | a pinch
● WATER | 1 tablespoon
⫸ KITCHEN EQUIPMENT
Click on the link to get forwarded to Amazon:
Measuring spoons
Measuring cups
Mixing bowls :
Sharp knife aka Chef's knife
Silicone spatula set
Kitchen Scale
⫸ EQUIPMENT (which I am using to make these videos)
◆ Camera
◆ Ringlight
◆ Softbox light
◆ Tripod
◆ Laptop
◆ External Hard drive
◆ SD cards
⫸ MUSIC (you find here also the song I have used in this video)
◆ Audiojungle
⫸ MERCHANDISE
Express your love for food by buying some merchandise
⫸ SOCIAL MEDIA
◆ Instagram:
◆ Facebook:
◆ Website:
◆ Subscribe here:
Made a recipe? I would love to see it ツ Tag me on Social Media to share the final result
⫸ CONTACT
Interested in a collaboration? Send an email to info@forketti.com or visit forketti.com Please only reach out if your product or service is linked to food ツ
⫸ DISCLAIMER
Some of the links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. You will not be additional charged. Thank you for supporting Forketti so I can continue providing you free content each week! ♥
Hope your day is as good as your food. Enjoy watching this video!
See you next week.
xx Annely
10 minute recipe for Dutch cookies! ~ Baking Kletskoppen
So this was a requested video from a while ago. I make these cookies quite often. They are typical Dutch and we call them kletskoppen. It's a very easy recipe and once you made the preparations in like 20 minutes, you can save them in your freezer without expiring date and bake them in 10 minutes whenever you're in need of fresh cookies! I don't really talk about books in this video, but I still hope you'll like it. If you decide on making them aswell; please show me a picture! I am really curious to know if you actually liked them and though them to be easy yet brilliant as I do.
Original recipe:
~~~~~~~~~~
Ingredients
60 g butter
200 g white caster sugar
40 mL milk
cinnamon
salt
60 g pecans
100 g patent flower
~~~~~~~~~~
My Social Media
Goodreads:
Instagram:
TikTok:
~~~~~~~~~~
Discount For You
bookishtreat.com 20% of with code Karina20
~~~~~~~~~~
Support My Channel
Patreon:
Amazon Wish List:
~~~~~~~~~~
Bad Love (Niwel Remix) (Instrumental) by Niwel
Creative Commons — Attribution-ShareAlike 3.0 Unported — CC BY-SA 3.0
Free Download / Stream:
Music promoted by Audio Library
How to Make Kletskoppen: Dutch Almond Lace Cookies / Florentines
These Dutch Almond Lace cookies, called Kletskoppen, are absolutely delicious. The first thing you'll taste will be the caramel, followed by cinnamon and almond! The name Kletskoppen translates to chatterbox, because you cannot eat these cookies quietly. Honestly, you can't just eat one!
These are one of my favorite cookies... thin, crispy, caramel, cinnamon, almonds... sheer perfection! This Dutch version of an almond lace cookie is easy and quick to make! I remember eating them at my grandmother's together with a nice cup of hot cocoa!
Recipe:
=== SHARE IT ===
If you make this recipe, please post a photo of it on Instagram with the hashtag: #ToinesKitchen and I will share them on my Instagram story, and on my website.
=== NEWSLETTER ===
Sign up for my newsletter, to get new recipes. In the future, we will be sending out sneak peeks, and exciting announcements about merch:
=== MY VIDEO GEAR ===
Camera: Canon EOS 5D Mk IV:
Lens: Canon EF 24-70mm f/2.8: adorama.rfvk.net/9WO3OW
Light: Godox SL-150W II:
Softbox: Godox Softbox:
Secondary Camera: GoPro Hero 10:
===CHAPTERS===
0:00 Introduction
1:02 Ingredients
1:26 Making the cookie dough
3:27 Shaping the cookies
4:50 Baking the cookies
7:30 Tasting... Eet Smakelijk!
===MY SITES===
Website:
Instagram:
Facebook:
===NOTICES===
Toine's Kitchen is made, produced, and managed by Nederlicious Media, LLC
DISCLAIMER: Links included in this description may be affiliate links, and I may receive a small commission for each sale, at no additional cost to you. Thank you so much for your continued support.
Royalty-Free Music by
Vlaflip en kletskop chocolade | Proud2Bme.nl
In de supermarkt kwamen we drie, voor ons nog onbekende, chocaladerepen tegen. We zouden Proud niet zijn als we deze niet even zouden proeven. Chocolade maakt immers gelukkig, zeggen ze. Geldt dat ook voor chocolade van La Place met rare smaken zoals appelflap, kletskop en vlaflip? Je zien onze, toch wel verschillende meningen, in de video van vandaag!
Hey, hallo! Wij zijn het team van Proud2Bme en we maken wekelijks video's voor dit kanaal. Proud2Bme is een gezellige website met iedere dag 3 of meer nieuwe blogs en artikelen. Deze blogs worden ook geschreven door ons. Proud2Bme is er in het bijzonder voor als je problemen hebt met je zelfbeeld of met eten, maar verder is natuurlijk ook iedereen welkom!
Op ons YouTube kanaal plaatsen we iedere dinsdag een nieuwe video. We vinden het leuk als je je op ons kanaal abonneert en als je onze video een duimpje geeft als je deze leuk vindt.
Heb je vragen aan ons? Mail dan even naar redactie@proud2Bme.nl of kom eens langs op we hebben ook een forum en een dagelijkse chat.
Iets naar ons opsturen voor een review, unboxing of iets anders? Dat kan naar onderstaand adres:
Stichting Proud2Bme
Sandifortdreef 19
2333 ZZ Leiden