DIABETIC SWEET RECIPES: SUGAR-FREE/LOW-CARB TORRONE NOUGAT RECIPE
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- เผยแพร่เมื่อ 8 ธ.ค. 2022
- Beautiful, fragrant, and delicious LOW-CARB Italian nougat TORRONE,
everybody would 💕
Yields: about 40 bars
Net carbs: less than 1gr carbs a bar
calories: 60 a bar
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Thanks! I've been looking for a low carb version of this recipe! 😋
For those looking for a written recipe, I wrote it down.
Sugar Free Low Carb Italian Nougat Torrone Candy
200 grams almonds - toasted
200 grams hazelnuts - toasted
1 tsp vanilla extract
1 ½ tsp orange blossom water
Pour vanilla and orange blossom water over nuts and toss to coat. Set aside
3 large egg whites
½ tsp salt
Beat egg whites. Start on low to break up then tun up speed.
When the eggs become frothy add ¼ cup allulose.
Continue to whip until the whites reach stiff peaks.
4 cups Allulose
Add allulose to pan. Turn pan to medium heat. Stir frequently until Allulose melts.
Bring to simmer and remove from heat. (Bringing it to a boil will result in boiling over.)
Mix egg whites on high speed and slowly pour the hot liquid down the side of the mixer bowl to avoid splashing.
Continue to mix until mixture becomes thick like marshmallow cream.
Add roasted nuts and stir to combine.
Grease 9” x 13” pan and line with parchment paper.
Pour the nougat into the pan.
With corn starched hands, flatten the surface of the nougat in the pan.
Place in the freezer for 2 hours to harden.
After set, remove from freezer and remove parchment paper.
Lightly grease the blade of a large knife and cut into pieces. (Oil blade between cuts.)
Yield - 40 pieces
Nutrition for per piece; 1 gram carbohydrate, 60 calories
Exactly what I was looking for, thank you for sharing this recipe.
אלופה !!!!
Can I put monk fruit sugar as substitute, it’s really sweet so will I have to reduce the amount?
You need the alulose in order to make the Italian mirangue or else you have sweet eggwhites.
We’re can I get the recipie
You should consider printable recipes!
Recipe pls
Tried the recipe last night and it turned out well with a couple of exceptions. The nougat does not solidify. When the nougat finished blending, it was not as gooey/sticky as shown in the video, so I was not able to press the nougat with cornstarched hand. The nougat was left in the freezer for over 2 hours, and it appeared to have solidified, but when it was taken out of the freezer, the nougat began to melt. Within 5 min, nougat was practically melting. What went wrong? Thanks for your help
Hi John, so happy you made the recipe :) Altho the end result is softer than the sugar version, it is not supposed to melt. Sounds like the egg white to allulose ratio is a bit too wet. Try using medium eggs egg whites instead of large ones. 🧑🍳
Just want to add that I experienced this exact issue when I was attempting to make a sugar free fudge with allulose. I've found with allulose you really need to cook it to a much higher temperature to get it to solidify (like 300+F) which takes a very long time so what I did was subbed some granulated erythritol/monk fruit for a portion of the allulose and it resulted in a much firmer candy
Also don't make candy on a humid day.
This
Looks amazing but cannot find your recipe?
The video is the recipe
Allulose is unavailable in my country. Any replacements?
for some reason Allulose is not available anymore in my country to (Canada). I believe it will come back but for now you can use Boca sweet.
@CarbSmartDiabetic Thanks. What's Boca sweet? Can you provide me with links for Europe, please?
@@marcingrynberg3641 I found "allulose zucker" in Amazon Germany.
can i replace allulose with erythritol?
You can, but the texture will be firmer because Erythritol tends to solidify.
@@CarbSmartDiabeticé melhor usar o Xylitol no lugar do Eritritol.
@@ginabebe8601 Técnicamente sí, pero no si tienes mascotas que puedan entrar en tu comida, ya que es venenosa para los animales.
@@CarbSmartDiabetic Tengo dos gatos pero solo comen comida para mascotas.
If you Do It with acqua faba Is vegan too😆
What a fantastic idea!! It would only raise the carb count of each slice to two carbs so a diabetic can easily have 4 slices without compromising blood sugar levels. Love that!!
Can you pin the recipe ingredients and grams in the comment please. It's hard to keep track
Allulose is $$$ . . . its $0.50/oz and up. Using 4 cups is expensive.
If you want to be even more shocked, check out the price of bochasweet about $3/oz
@@CarbSmartDiabetic I believe you. I havent read up on that one yet.l.
FWIW, Erythritol is falling from favor due to recent studies released in the NIH database revealing significantly increased risk of stroke. I switched to xylitol as a result ... but neither work well in things like jams and jellies because they recrystalize easily and require specialty pectins to work at all, much less work well. The chief problem however is this - we still dont fully understand all aspects of how our bodies respond to and metabolize all these various substitutes, so we may find out xylitol at some point that xylitol and allulose carry their own problems and risks.
Anyway, the chief attraction of allulose is that unlike erythritol and xylitol it caramelizes/browns fairly well, but it is comparatively expensive. I havent looked into how well it does/doesnt work in jams yet, but the high cost seems to make it a non starter for such uses.
It's an occasional treat. Worth it if you have diabetes.
@@pamelakoretsky336 Agreed. The price on allulose has been dropping recently because they figured out how to synthesize it. I just mail ordered a bunch.
No word yet on health issues ... I dropped erythritol because recent studies reported a significant increase in stroke risk.
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