KETO TETTE DELLE MONACHE (ITALIAN FLUFFY PASTRIES WITH CREAM)
I have made very close friends with the people who have joined me on my retreats. One of those special friends is Aubrey who even surprised me on my Costa Rica retreat! I cried in joy!
Aubrey loves Italy as much as I do and one thing she asked me to do is create a healthy keto recipe for Tette Delle Monache which is a fluffy pastry that is filled with cream.
It is my pleasure to write this recipe for Aubrey! I hope you enjoy these Italian treats as much as we do!
HOW TO MAKE KETO TETTE DELLE MONACHE
I had a wonderful time experimenting creating my keto Tette Delle Monache recipe! Instead of using flour which they traditionally contain, I used Further Food gelatin!
Gelatin helps give the Tette Delle Monache a delicious chewy texture!
I love Further Food gelatin and their collagen is my favorite! You are going to love this Italian pastry recipe!
Further Food is SO generous that they are doing a special discount for all of my readers!
Use code: MARIAMINDBODY for 20 % off!
Click HERE to get Further Food Products!Â
KETO TETTE DELLE MONACHE
Equipment
Ingredients
CUSTARD:
- 1/2 teaspoon Further Food gelatin
- 1/2 tablespoon water
- 3 large egg yolks
- 1/3 cup powdered allulose
- 1/4 cup heavy cream
- 3/4 cup unsweetened macadamia nut milk (or low fat boxed coconut milk)
- 2 teaspoons vanilla extract
- 1/4 teaspoon Redmond Real salt
- 4 tablespoons unsalted butter cut into 4 pieces
FILLING:
- 1 cup heavy cream
- 3 tablespoons powdered allulose
TETTE DELLE MONACHE PASTRY:
- 12 large egg whites
- 6 tablespoons powdered allulose
- 4 tablespoons Further Food gelatin
- 1 teaspoon Redmond Real salt
- 2/3 cup unflavored egg white protein powder (or vanilla egg white protein powder)
Instructions
CUSTARD:
- To make the filling, sprinkle the gelatin in a small bowl filled with 1 tbsp of water and set aside.
- In a medium saucepan, heat the heavy whipping cream and macadamia milk over a medium-high heat.
- While it’s heating, place the egg yolks into a bowl together with the sweetener, vanilla and salt. Using a hand mixer, mix until frothy and well combined.
- Once the cream mixture starts simmering and foam starts to form, remove from the heat. Use a ladle to gradually add the hot mixture into the egg mixture. Keep whisking constantly or the mixture will turn into scrambled eggs.
- When the eggs have been tempered, place the mixture into the saucepan.
- Whisk continuously and cook over a medium heat until it starts to thicken, about 2 minutes. Cook for another 3 to 4 minutes.
- Remove from the heat and add the bloomed gelatin. Then stir in the butter.
- Pour the mixture into a container and let it cool to room temperature.
- Cover with a lid and refrigerate for at least 3 hours or overnight. You can make this one week ahead of time.
FILLING:
- The filling is made up of 1/2 custard and 1/2 whipped cream so to start, place 1 cup heavy whipping cream into a large bowl. Add the allulose and use a hand mixer to whip until stiff peaks form.
- Add the custard to the whipped cream and gently stir to combine. Taste and adjust sweetness to your liking.
TETTE DELLE MONACHE PASTRY:
- Preheat the oven to 325 degrees F.
- Place 12 large cupcake liners onto a large baking sheet. Use your hand to flatten the cupcake liners a bit to form a nice bowl to put the dough in.
- Place the egg whites, allulose, gelatin, salt and dried egg whites into a large bowl and use a hand mixer and whip on high until stiff peaks form. Gently stir in the yolks if using. Place the mixture into a piping bag (or large Ziplock with a 1 inch hole cut in a corner). Pipe out the dough into shape like a Hershey's kiss (this dessert is known as a "Nun's Boob" which is why I am using a piping bag). Continue with the dough until you have 12 large Hershey kisses.
- Place into the oven and bake for 15 minutes or until golden brown and cooked through.
- Remove from the oven and allow to cool before you fill them with the cream.
ASSEMBLY:
- Place the cooled filling into a piping bag and fill each pastry with lots of filling.
- Dust with powdered allulose and serve!
Video
Nutrition
TESTIMONY OF THE DAY
Doesn’t Felicia look AMAZING? I’m so proud of her!
“Just a reminder to not use holidays as a reason to cheat!Â
With Maria Wojcik Emmerich’s recipes I never even think about cheating. Â
I found Maria and Craig Emmerich’s books and started following this way of eating almost five years ago now.
Down 250+pounds…..A1C was 12.7 now it’s 5.3.
I feel so amazing …..as always a THANK YOU being sent out to Maria and Craig Emmerich for teaching me what no doctor ever even knew. Â
Blessings to you both for all you do for so many! KETO ON FRIENDS!“ Felicia
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