Tag Archives: Almond

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

I realized Keto diet is getting really popular these days. Both my brothers were on this diet to lose weight and indeed they are super fit and slim these days. It wasn’t easy to recreate Keto cookies (as requested by my brother), as sugar and flour are the main ingredients to give cookie that crunchy texture we all love. But, I managed to do so after trying so many revisions.

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

In today’s article, I am going to share with you guys my Keto Almond Butter Cookie recipe. They are super easy to make just like a basic butter cookie recipe but a total delightful to eat. Buttery, nutty and also crunchy, this is one cookie that everyone (Keto, non-keto) would love. Who cares if it is sugar-free, gluten-free? It is guilt-free for sure!

Keto Almond Butter Cookies – Chinese New Year with Gavia Natural Sweetener

 For my sweetener, I have used my trusty natural sweetener from Gavia. Gavia is a natural sweetener made from Stevia plant and Erythritol. While I’m sure most of you guys would know what is Stevia, Erythritol is also naturally found in foods like fruits, vegetables, cheese and yoghurt through the process of fermentation as the by-product of sugar. Hence, Gavia is an all-natural, zero-calorie, zero glycemic index sweetener which works great for baking and cooking. I actually teamed up with the Gavia team and they will be using my recipe to sell these Keto Almond Butter Cookies during Chinese New Year 2020! For a limited time and pre-orders only. Click here to find out more!



Keto Almond Butter Cookies

made with Gavia Natural Sweetener - Mother Nature Sweetener from Stevia
Servings 2 jars


  • 120 grams Salted Butter softened
  • 150 grams Gavia Natural Sweetener
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 120 grams Almond Flour extra fine
  • 1 tsp Baking Powder
  • Sliced Almonds


  • Preheat oven to 150C. Combine softened butter and Gavia Natural Sweetener in a mixing bowl and cream until light and fluffy.
  • Crack in an egg, beat well. Then drizzle in vanilla extract until smooth.
  • Stir in almond flour and baking powder until well combined. Then transfer into a piping bag.
  • Pipe out a small coin worth of batter on a baking tray lined with parchment paper. Make sure to leave 2 fingers spacing as it will spread.
  • Garish with some sliced almonds and bake it in the oven for about 20 to 25 minutes or until golden brown.
  • It is very easy to make this recipe and you could bake however big or small cookie you like, just make sure that you change the baking timing accordingly.
  • Let it cool completely before removing it from the tray as it will only crisp up after cooling.
  • Immediately transfer into an airtight container.



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Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

I’m always about indulgence. This Christmas, I’m looking for something quick and simple to indulge myself in my own room and this was what I came up with. What ‘s rich when there’s no dark chocolate in a recipe?

Double Chocolate Cranberry Almond Cookies - Christmas

Double Chocolate Cranberry Almond Cookies – Christmas

You get the crunch from the toasted almonds. Yet, you also get a hint of sweetness from the delicious dried cranberries. Paired with the rich soft cookie, it’s amazing.

Double Chocolate Cranberry Almond Cookies
Yields 25
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  1. 1 cups of plain flour
  2. 1 heap tbsp. of cocoa powder
  3. ¼ teaspoon of baking soda
  4. 100 grams of salted butter, melted
  5. ½ cup of brown sugar, packed
  6. 2 tbsp. of fine white sugar
  7. 1 egg
  8. 90 grams of dark chocolate chips, melted
  9. 40 grams of semi-sweet chocolate chips
  10. 40 grams of dried cranberries
  11. 40 grams of sliced almonds, toasted
  1. Combine melted butter and both sugar until sugar has dissolved.
  2. Crack in an egg.
  3. Fold in melted dark chocolate.
  4. In an another bowl, whisk together plain flour, cocoa powder and baking soda until well combined.
  5. Stir in dry ingredients into the wet mixture until flour is just combined.
  6. Gently fold chocolate chips, dried cranberries and sliced almonds.
  7. Let it sit in the fridge for at least 30 minutes and meanwhile preheat oven to 180C.
  8. Scoop out the chilled dough with tablespoon measuring spoon and roll it into a ball.
  9. Press down for a flatter cookie or leave it if you like it chunky.
  10. Bake it in the oven for about 10 to 15 minutes.
  11. Let it cool and serve.
  12. Keep it in an airtight container if not consumed within the next few hours.
  1. Change dried cranberries to a different dried fruits to your liking.
  2. Add orange zest for a more festive flavor.
TheZongHan https://thezonghan.com/
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Low-Fat Almond Muffins

IMG_9277EditedSuper simple Low-Fat Almond Muffins!
IMG_9270Edited I really like this muffin recipe because not only it is so simple, it is also light and refreshing. These muffins have a subtly nutty sweet flavor due to the combination of almonds and apple together.
IMG_9274EditedMake it gluten-free by using all ground almonds instead of plain flour.

I have used my homemade applesauce for this recipe.

Low-fat Almond Muffins
makes 10 to 11 muffins
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  1. (125 grams) ½ cup of unsweetened applesauce
  2. 4 eggs
  3. (125 grams) ½ cup of white sugar
  4. (90 grams) 3/4 cup of plain flour
  5. (90 grams) 3/4 cup of ground almonds
  6. 1/8 tsp. of salt
  7. ¼ tsp. of baking powder
  8. ½ tsp. of vanilla extract
  9. ½ tsp. of almond extract
  10. Sliced Almonds
  1. Preheat oven to 180 or 160C fan-forced.
  2. In a large bowl, whisk in eggs, applesauce, vanilla and almond extract together. Give it a good whisk for a minute until eggs are slightly frothy.
  3. Stir in sugar, ground almonds, baking powder and salt until well combined.
  4. Lastly, fold in plain flour. Transfer into muffin pan lined with paper liners.
  5. Scatter over some sliced almonds
  6. Bake it in the oven for about 25 minutes.
  1. Use ground almonds instead of plain flour for gluten-free muffins
TheZongHan https://thezonghan.com/

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Frangipane Tart with Raspberries


They are so divine. ~


Frangipane is a filling made up of almonds. This recipe will show you how to make a Frangipane Tart with Raspberries. 


It looks so classy that require years of skill to master it. But actually, this tart is really simple to make! You won’t believe it!


The great aroma sweetness of the almonds, rich but yet not overly sugary filled tart. It’s something you would just want for after a heavy brunch.


A cup of tea and a great weather outside a garden, luxuriating with the Frangipane Tart. Life is good.~

Raspberry Frangipane Tart
Yields 12
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  1. (1/2 cup) 50 grams of icing sugar
  2. (1/2 cup) 100 grams of soften unsalted butter
  3. (1 1/2 cups) 200 grams of plain flour
  4. ¼ tsp. of salt
  5. 1 teaspoon of vanilla extract
  6. 2 egg yolks
Frangipane (Almond Filling)
  1. 8 tablespoons (1 stick) unsalted butter, room temperature
  2. ½ cup sugar
  3. 2 eggs
  4. (1 1/2 cups) 150 grams of blanched almonds, finely ground
  5. 2 tablespoon cornstarch
  6. 1 1/2 teaspoon almond extract
  1. 250 grams of raspberries
  2. Icing sugar
  3. Mint
  4. Sliced Almonds
  5. 1 tbsp. of apricot Jam + 1 tbsp. of water
To make the crust
  1. Grease molds with oil for easy release.
  2. Cream together butter, icing sugar, and salt for 30 seconds until combined.
  3. Drizzle in egg yolks and vanilla extract.
  4. Stir in plain flour, stop mixing when it forms into a dough.
  5. Divide them into 12 equal portions and press them into the greased molds.
  6. Let it cold in the fridge while you make your filling.
To make Frangipane (Almond Filling)
  1. Preheat oven to 180C or 160C fan-forced.
  2. Mix all the ingredients together until well combined.
  3. Transfer them into the molds using a 1/4 measuring cup or an ice cream scoop.
  4. Bake it in the oven for 20 minutes.
  5. Let it cool completely, then carefully remove the tarts from the molds. Arrange raspberries. You may either brush them with some apricot glaze and garnish them with some toasted sliced almonds and mint leaves. Or, you could just dust them with icing sugar.
  1. - Video made was half the recipe.
  2. - Serve this cold.
  3. - You make dusted icing sugar last, you should use snow powder instead.
  4. - Food processor is not needed to make the crust, just use a wooden spoon will do.
TheZongHan https://thezonghan.com/

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