Making lowcarb sugarfree chocolate angel kisses

Start by making the base for the chocolate angel kisses. First, preheat the oven to 175°C.

Then, make the base by mixing the coconut flour, Kristal Sweet, and almond flour in a mixing bowl. In another bowl, beat the egg, melted butter, and vanilla extract together. Knead the egg mixture into the almond flour mixture with your hands until well combined. Wrap the dough in plastic wrap and let it rest in the refrigerator for 15 to 30 minutes.

After 30 minutes, remove the dough from the refrigerator and place the dough ball on a piece of baking paper. Flatten it with your hands and cover it with plastic wrap. Roll the dough out to about 3 to 4 mm thickness using a rolling pin. Then, cut out 20 round cookies with a round cookie cutter. Bake the cookies for 12 to 15 minutes in the oven. The baking time depends on your oven, so keep an eye on the cookies. When they turn golden brown, they are ready! Let them cool outside the oven. The cookies will become harder and crispier as they cool. While the cookies are cooling, start making the meringue.

Making the low carb filling

Place a saucepan on the stove with 1/4 cup of water. Heat the water until it starts boiling. Let it simmer while you continue with the next steps.

Pour 50 ml of sparkling water into a microwave-safe bowl and add lemon juice and gelatin. Soak for at least 5 minutes.

Next, beat the two egg whites with a pinch of salt and Steviala Frost in a stainless steel mixing bowl until stiff peaks form. Place the stainless steel mixing bowl over the pan of boiling water and whisk the egg whites at medium speed for 2 minutes. Leave the stainless steel mixing bowl in the pan and microwave the gelatin mixture for 45 seconds. Stir it well.

Start whisking the egg whites again and slowly add small amounts of the gelatin mixture to the egg white mixture. Remove the stainless steel mixing bowl from the pan and continue to whisk the egg whites on low speed for another 5 minutes. The mixture has now cooled and become stiffer. Spoon the meringue into a piping bag and cut off the tip. Pipe a nice tall tower of meringue on each cookie. After all 20 cookies are covered with meringue, place them in the refrigerator for 1 hour. After 1 hour, remove the cookies from the refrigerator and let them dry outside the refrigerator for 2 hours. This allows the meringue to dry on the outside, giving it an extra crunch.

Making the sugarfree topping

Melt 150 grams of sugarfree dark chocolate using a double boiler. Once the chocolate is melted, remove the bowl from the heat and place it on the countertop. Stir in the remaining sugar-free dark chocolate until it is also melted. This is called tempering. Use a thermometer to check if your chocolate is around 27 degrees Celsius, then it's ready to use.

Dip the cookies, with the meringue side down, into the chocolate. Make sure the meringue is covered with chocolate. Quickly flip it over and place the chocolate kisses back on the tray. Once all 20 sugar-free chocolate kisses are dipped in chocolate, refrigerate them until the chocolate hardens. Yourlowcarb sugarfree chocolate angel kisses are ready to be enjoyed!

If you have any chocolate left, quickly make a few more low carb and sugarfree bounties!