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Keto Nougat (Mandolato)

Apollonas Kapsalis
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Dessert, Keto Dessert
Cuisine Keto Greek, Keto Italian, Keto Mediterranean
Servings 24 pieces

Ingredients
  

  • 2 large egg whites free-range
  • 100 g (1 cup) granulated stevia-erythritol sweetener
  • 200 g (3/4 cup) Keto honey substitute Recipe link in the description
  • 150 g (1 cup) roasted almonds organic
  • 1 tsp ground vanilla bean organic
  • 1 pinch sea salt
  • 1 tbsp lemon juice

Instructions
 

  • In a medium-sized saucepan, stir together the Stevia-Erythritol sweetener, Keto honey substitute, and salt, until evenly mixed. Place over medium-high heat and add a candy thermometer to the pot. Cook without stirring until it reaches 104ºC (220ºF)
  • While the syrup is on the stove, put the egg whites in the standing mixer bowl. Add lemon juice. When the syrup reaches 120ºC (260ºF), start beating the egg whites on medium speed until stiff peaks form. When the temperature reaches 140ºC (280ºF) remove the pan from the heat.
  • Increase the mixer speed to very high. Slowly and carefully drizzle the hot syrup into the whipping egg whites. Beat until the mixture gets very thick and glossy approximately 8 minutes). Add in roasted and crushed almonds and stir with a spatula. (You can roast the almonds in the oven at 120ºC (260ºF) for 12 minutes before you start preparing the Keto Nougat).
  • Line a big baking sheet with baking paper and pour in the mixture. even it with a spatula.
  • Place the baking sheet in the oven at 60ºC (140ºF) and leave the Keto Nougat to dry for 2 hours. After that, using a wet knife, cut it into 24 cubes and let it cool down totally before enjoying it. (have it as a Keto dessert)
Keyword Keto Nougat