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Original almost-Keto Lebkuchen recipe

For 13 servings:

  • 200g almond flour (fine, not defatted)
  • 20g psyllium husk powder
  • 10g baking powder
  • 8g Lebkuchen spice (may vary by brand, check package instructions for spice:flour ratio)
  • 1 tbsp cacao powder (for baking)
  • Stevia eq. to 150g of sugar (depends on brand/type)
  • 1/2 tsp Xanthan gum
  • 8g vanilla sugar
  • Zest of 1/2 lemon
  • 3 eggs (L size), beaten
  • 130ml water, warm
  • 60g butter, melted
  • Pinch of salt
  • (optional) Dash of rum
  • (optional) 2 tbsp butter for chocolate glaze (thick glaze, for thin glaze use half)
  • (optional) 100g chocolate (>70% cacao) for chocolate glaze (thick glaze, for thin glaze use half)
  • (optional) 13 70mm diameter Backobladen (Lebkuchen wafers)

Evenly mix all dry ingredients with a whisk in a bowl. Add water and melted butter and mix quickly with a spoon until you have a consistent dough mixture. Shape into 70mm diameter, 1.5 cm high round shapes (placing the dough on Backobladen makes it very easy). Place on baking sheet covered with parchment paper. Bake for 16-18 min at 160°C, at most until just barely starting to brown. Should still be a bit squishy in the middle. Leave to cool before doing any of the optional steps. (optional) put dash of rum in a cup and brush each Lebkuchen (optional) melt butter and chocolate, brush each Lebkuchen from top and sides. leave on baking sheet until the glace has hardened.

Keto purists can replace the vanilla sugar & Backobladen. It nicely mask the Stevia bitterness however, and per serving I find these amounts to be neglible.