INGREDIENTS
1 cup
/ 100g almond flour
1/4 cup
/ 30g coconut flour
3
eggs
1/2 cup
/ 120g unsalted butter, softened
1/4 cup
/ 65g Sukrin Fibre Syrup
1/2 cup
/ 65g Sukrin Gold
1 1/2 tsp
ground ginger
1 tsp
cinnamon
1/2 tsp
grated nutmeg
1 tsp
baking powder
6 tbsp
double (heavy cream)
120 g
/ 1/2 cup unsalted butter, softened
4 tbsp
Sukrin Fibre Syrup
1/2 cup
/ 65g Sukrin Gold
salt