Some of you may or may not know but my son Zephyr was diagnosed with Epilepsy just after he was two after suffering a few seizures. This was and has been a massive shock for us and one we are still coming to terms with.
This is something I will delve deeper into in another post, but to cut a long story short Zeph in now on the Ketogenic Diet. This basically means very low carbs (so no sugar) some protein and lots of fat. So hence I have been exploring lots of low carb baking and sugar subsitutes. I have made this recipe with liquid stevia and with sukrin gold which is made from Erythritol.
Zeph being on this diet has been a blessing in many ways as its really made me look at our sugar consumption and as a family we are all eating a lot less sugar which has gotta be good. Zeph has also been incredible at excepting the diet and all the weird and wonderful concoctions I keep making him!
Hope you and yours enjoy them too. Much love Tess x
Makes about 12
130g (1 1/2 cups) ground almonds or ground hazelnuts
50g butter melted
120g (1/2 cup) almond butter
1 tspn vanilla essence
10 drops of liquid stevia or 50g (1/2 cup) sukrin gold
Melt the butter and leave to cool while you measure out all the other ingredients, then mix everything together, roll into balls and place on greaseproof paper on a tray.
Squish with a fork and then bake at 175 degrees for 10-15 mins. Eat.
Zeph is also partial to adding a little bit of chopped up dark chocolate.