Why use Safest Choice™ Eggs in this recipe? Cooking with eggs is now risk-free. Safest Choice™ all-natural, pasteurized eggs eliminate the Salmonella risk!
Active time: 30 minutes
2 calmond flour
1/4 cgranulated Swerve Sweetener or other erythritol
2 tsplavender buds
2 tspbaking powder
1/2 tspbaking soda
1Safest Choice™ pasteurized egg(s)
3 Tbspbutter, melted
2 Tbspheavy whipping cream
1/2 tspvanilla extract
Preheat oven to 325°F and line a large baking sheet with parchment or a silicone liner.
In a large bowl, whisk together almond flour, sweetener, lavender buds, baking powder, baking soda, and salt.
Stir in egg, butter, whipping cream, and vanilla until dough comes together.
Turn out onto prepared baking sheet and pat into a circle, about 7 to 8 inches in diameter and 1 inch high. Cut into 8 even wedges.
Carefully separate wedges and spread them around the baking sheet.
Bake about 18 to 20 minutes, until lightly browned and just firm to the touch.
Remove from oven, transfer to a wire rack, and let cool completely.
3Safest Choice™ pasteurized egg(s)
3Safest Choice™ pasteurized egg yolk(s)
1/4 cgranulated erythritol
1/4 cfresh lemon juice
1 Tbspfreshly grated lemon zest
1/8 tspliquid stevia extract
6 Tbspbutter, cut into 6 pieces
Whisk eggs, egg yolks, and erythritol in a medium bowl to combine. Stir in lemon juice, lemon zest, and stevia extract. Set bowl over saucepan of barely simmering water, make sure the bowl does not touch the water.
Whisk constantly until mixture thickens and an instant-read thermometer registers curd at about 170-175°F. It will thicken up very quickly all of a sudden, so watch carefully!
Remove from heat and add butter. Let stand 1 minute; whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. Chill completely in refrigerater, at least 3 hours.
The Safest Choice™ patented, all natural, award-winning egg pasteurization process eliminates the risk of Salmonella in eggs before the eggs even enter your kitchen. Safest Choice™ Pasteurized Eggs are perfect for: sunny side up eggs, poached eggs, soft scrambled eggs, omelets, Tiramisù, Caesar salad dressing, Hollandaise sauce, mousse, homemade mayonnaise, homemade ice cream…and licking the spoon when you bake.
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side
up or poached eggs. Consider all the recipes that feature
raw eggs, like
Caesar salad dressing,
raw cookie dough,
and more. Take homemade ice cream,
for example. Over a four-year period, more than 500 illnesses in the US were traced to
Salmonella bacteria in homemade
ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.