Was there anything better than the Fruit Creme Peek Frean? It was a childhood fave of ours! We knocked them off here using Sweet Vanilla Crust by SoooKetolicious as the cookie. If you don't have access to these crusts then just search for a Keto Sugar Cookie recipe :) like this one.
Ingredients:
Vanilla Custard Buttercream (makes 1 1/2 cups):
1/4 cup + 1 tablespoons unsweetened dairy-free milk
3 T granulated erythritol (we we used Lakanto)
2 large egg yolks
1 T Almond Flour
1/4 teaspoons xantham gum (we use Bob's Red Mill)
175g unsalted grass-fed butter, softened at room temperature
¼ teaspoon vanilla extract
1/4 teaspoons xantham gum
15 drops of vanilla monkfruit sweetner (optional)
Sea salt to taste, optional
Directions:
1. Combine the almond milk and granulated sweetener in a medium-sized saucepan.
2. In a medium-sized bowl, whisk together the yolks, almond milk and 1 tablespoo of the milk mixture until the yolk mixture looks foamy and smooth.
3. Place the saucepan over low heat, stirring to dissolve the sugar. Once the sugar has dissolved, crank the heat up to medium-high and scald the milk mixture.
4. Once the first bubbles appear, remove the pan from the heat and carefully pour the hot milk mixture into the yolk mixture, whisking continuously to keep the eggs from scrambling
5. Once combined, pour the mixture back into the saucepan.
6. Heat over low heat, whisking continuously, until the first bubbles appear and the mixture thickens considerably...just keep going an be patient.
7. Halfway through the thickening process, add the xantham gum to help it along.
8. Remove the pan from the heat and whisk for another minute to knock some of the heat out.
9. Pour the custard onto a clean plate and immediately cover it with plastic wrap, pressing the plastic wrap directly onto the custard. This keeps a skin from forming. Allow the custard to cool completely.
10. Once the custard has cooled, beat the butter in a medium-sized bowl until smooth and fluffy and lightened in colour, about 2 minutes.
11. Add the cooled custard, one tablespoon at a time, mixing well after each addition. 12. Once all the custard has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy.
13. Add the vanilla (and salt to taste) and mix to incorporate.
Taste test at this point and if you don't find sweet enough then add in more monkfruit or some powdered erythritol and re-beat it with a hand mixer to incorporate!
Use immediately or store in an airtight container or a zipper bag in the fridge for up to two weeks or in the freezer for up to two months. To use buttercream that has either been refrigerated or frozen, first allow to come to room temperature then beat until smooth and spreadable again.
Raspberry Jelly
6 oz frozen organic raspberries
1/2 cup water
1 T erythritol
1 T chia seeds
1 T fresh lemon juice
1 teaspoon grass-fed gelatin (we like Great Lakes)
Directions:
1. Put lemon juice in small bowl and sprinkle gelatin on top to harden.
2. Bring raspberries, water, erythritol and chia seeds to a boil over medium heat in saucepan, let simmer for 15-20 mins to thicken.
3. Using a fork, break the gelatin mix, then add into the raspberry mixture. Stir until fully incorporated.
4. Let mix cool, put in an airtight container and then refrigerate overnight to fully turn into jelly!
Cookie Crust
OR 1 batch of your fave Keto Sugar Cookie recipe like this one by Sugar Free Londoner
Directions:
1. Using a small circle glass or circle cookie cutter, cut de-frosted crust into circles.
2. On exactly half of the circles, cut a smaller circle in the middle.
3. Put on a lined cookie sheet in the oven at 350 degrees for about 8 mins or until lightly browned.
4. Let cool.
Assembly
Directions:
1. Spread buttercream on full circle cookies
2. Add a dollop of raspberry jelly to the center
3. Put circle cookie with cut-out on top to sandwich\
4. Sprinkle some chunky Xylitol on the raspberry center (for aesthetic)
5. Optional, sprinkle on powdered erythritol
6. Keep in the fridge until ready to serve!
