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9-inch

Yes, you can replace almond milk with regular milk in this recipe! Just keep in mind that it will no longer be keto-friendly if that’s a concern. The texture and flavor should still turn out great. Enjoy your baking!

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Preheat your oven to 350°F (175°C). Bake in the preheated oven for 18-20 minutes

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- Almond flour: 200 grams (for the 2 cups) + 25 grams (for the 1/4 cup for filling) = 225 grams total - Butter, melted: 115 grams (for 1/2 cup) - Powdered erythritol or sweetener of choice: 60 grams (for 1/2 cup) - Vanilla extract: 5 grams (for 1 teaspoon) - Eggs: Approximately 200 grams (for 4 large eggs, about 50 grams per egg) - Cottage cheese: 450 grams (for 2 cups) - Heavy cream: 60 grams (for 1/4 cup) - Sugar-free chocolate chips (optional): 40 grams (for 1/4 cup) - Zest of 1 lemon (optional): Approximately 2 grams

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Using unsalted butter allows you to control the exact amount of salt in the recipe, ensuring a more balanced flavor. The added salt helps enhance the other ingredients' flavors and contributes to the overall taste and texture of the coffee cake.

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Yes, this recipe should yield a creamy ice cream if made correctly. Here’s why: 1. Blending for Smoothness: Blending the cottage cheese, heavy cream, sweetener, and vanilla extract until smooth helps create a creamy texture by breaking down the cottage cheese and incorporating the cream. 2. Ice Cream Maker: Churning the mixture in an ice cream maker helps incorporate air and create a smoother, creamier texture. 3. Heavy Cream: The heavy cream adds richness and helps achieve a creamy consistency. Its high fat content is crucial for a smooth texture. 4. Freezing: Freezing the churned ice cream will firm it up, but if you freeze it too long, it may become very hard. Allowing it to sit at room temperature for a few minutes before serving can help soften it for easier scooping. Optional Mix-Ins: Adding frozen berries or nuts can enhance the texture and flavor but make sure they are added towards the end of the churning process to avoid them sinking to the bottom or disrupting the creaminess.

unsuitable for high cholesterol levels

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Yes, you can substitute butter with coconut oil or ghee in this recipe. Both alternatives will provide a similar richness and smooth texture. Use the same amount of coconut oil or ghee as you would butter, and melt it into the lemon curd as directed. The flavor may vary slightly, but it will still be delicious.

Yes, you can use honey instead of granulated erythritol in this recipe, but there are a few adjustments to keep in mind: 1. Sweetness and Conversion: Honey is sweeter than granulated erythritol. Typically, you can substitute about 1/2 to 2/3 cup of honey for 1/2 cup of erythritol, depending on your sweetness preference. 2. Adjust Liquid: Honey adds liquid to the recipe, so you may need to reduce the amount of other liquids slightly. Since the recipe already includes brewed coffee, you might want to decrease the amount of coffee or slightly reduce the melted butter to maintain the right consistency of the batter. 3. Texture and Baking Time: Honey can affect the texture and baking time of your muffins. Baked goods with honey might brown faster, so keep an eye on the muffins as they bake. You may need to adjust the baking time slightly. 4. Flavor: Honey will add a different flavor profile compared to erythritol. The muffins will have a subtle honey flavor, which can complement the cinnamon and coffee well. In summary, substituting honey will work, but be prepared to adjust the liquid content and baking time.