Recipe from Ranjeet Sharma, Bakery Chef at Signature Club Resort

1. GLUTEN FREE SUGAR FREE KETO CHOCOLATE CAKE

INGREDIENTS:

· Unsweetened Chocolate -300GM

· Unsalted butter -300GM

· Egg - 6NO

· Almond Flour - 50GM

· Powdered Erythritol -150G

METHOD

1. Set the temperature at 170c.

2. Melt the chocolate and butter in a microwave, then stir and wait till dissolve.

3. Beat the eggs until it is foamy and builds air in it, then add the sweetener and mix it well.

4. Add the melted chocolate and butter along with almond flour and stir with spatula until combined.

5. Pour the batter into the baking container and bake until the top of the cake is firm specially the middle.

6. Cool the cake and serve.

2. SUGAR FREE NUTELLA THUMB PRINT COOKIES

INGREDIENTS:

· Almond Flour - 240GM

· Sugar Free - 70GM

· Butter - 30GM

· Nutella (Sugar Free)- 50GM

METHOD

1. Beat the sweetener and butter in electric mixture with whisk attachment until combined.

2. Add the almond flour one spoon at a time. The dough will be a bit crumbly but that’s fine. Add the vanilla essence and bring the dough together with your hands.

3. Once the dough is ready, make small portions of the dough with 1 tblspn of the dough. Shape into a ball and press it down in the middle with your thumb.

4. Bake it at 140 c tmp for 80 mins

5. Fill each cookie with ½ tsp of sugar free nutella taking out from oven and keep it to cook.

6. Serve.