Kanso

Preparation:

For the base, knead the flour with the margarine, cocoa and erythritol into a dough. Press it into a springform pan and bake in the oven at 18 degrees top and bottom heat for 25 minutes.

For the filling, mix coconut cream with a little coconut water and grated coconut and pour over the dough. Put in the freezer for 15 minutes.

Melt chocolate and spread over cake. Decorate with strawberries or coconut chips.

Preparation:

1. For the chocolate coconut cream, blend all ingredients in a blender to a mousse-like mixture and refrigerate for about 10 min.

2. In the meantime, you can prepare the topping: To do this, color the Creme Vega with the turmeric latte spice.

3. Divide the chocolate coconut cream into equal portions in each of four small glasses and add the topping in equal parts on top of the cream.

4. Chill the dessert again in the refrigerator for 30 min.

Preparation

1. Cut chicken breasts into fine strips, season and fry in keto margarine (0.5 tbsp).
2. Transfer to a plate, cover and set aside.
3. Add remaining keto margarine (0.5 tbsp) to pan.
4. Add leek strips and tomato halves, season and fry well for a few minutes.
5. Mix creme fraiche with a little broth or water and pour over vegetables.
6. Mix everything well and serve with the fried chicken strips.

Preparation

Preparation