Almond milk
- Powdered almond milk
- Soluble
- 49% proteins
Free shipping over €65 (Italy only)
Delivery times: 2-3 business days
Organic defatted almond flour
| Almond milk | |
|---|---|
| Energy (kJ/kcal) | 1631/390 |
| Fats (g) | 13 |
| of which saturated (g) | 1,3 |
| Carbohydrates(g) | 10 |
| of which sugars(g) | 9,2 |
| Fiber (g) | 19 |
| Protein (g) | 49 |
| Salt (g) | 0,14 |
Almonds
Gluten-free
Lactose-free
Paleo, low-carb, ketogenic
Vegans and vegetarians
Store in a cool, dry place, away from heat sources
Puglia

Super foam
Our almond milk contains 49% of protein, which is why it foams so beautifully! It’s made after the almond oil has been extracted, so it contains much less fat than almonds. It comes in powder form, making it very convenient because you only use what you need.
1 review for LATTE DI MANDORLA




Gelato proteico alle pesche
INGREDIENTS
300 g yogurt greco 0% grassi
120 g pesche
100 gr acqua
30 g better whey concentrate
20 g almond milk
10 g collagen
5 g inulina (opzionale)
PROCEDURE
Preparare la miscela con tutti gli ingredienti, metterla nel contenitore del Ninja Creami e seguire le indicazioni per la preparazione del gelato.
Aggiungere 15 g di erythritol per un gusto più dolce
Ricetta di Monica
07 August 2026
Coconut yogurt

INGREDIENTS
100 g Coconut milk powder
500 ml of hot water at 50°C
4-5 g jelly powdered
lactose-free ferments (coconut vegetable yogurt with live ferments and the words “lactose-free”)
Optional sweetener: honey/maple syrup etc.
PROCEDURE
Rehydrate the gelatin in 50ml of cold water, then dissolve in heat without boiling.
Blend the powdered coconut milk with 450ml of water at 50°C until smooth.
Combine gelatin and coconut milk, bring to 42-45°C.
Add the starter cultures.
Ferment 8-12h at 40-45°C in a yogurt maker or a turned-off oven with the light on.
Chill for 4 hours to allow the jelly to set.
Sara's Recipe
June 8, 2026
Keto almond gelato

INGREDIENTS
200ml of cream
100ml of water
5 scoops of almond milk
1 yolk
2 teaspoons of erythritol (low carb honey)
1 tablespoon vanilla extract
PROCEDURE
Mix with a whisk attachment. Place in a glass container and freeze. Take out 5 minutes before and then put in the bowl.
Manuela's Recipe
June 8, 2026
DESSERT 3 LAYERS

Clear layer
200 ml of coconut milk or almond milk
- 15 g gelatin
- 1 tablespoon of cocoa powder
- 1 tablespoon erythritol
Dark layer
200 ml of coconut milk or almond milk
- 15 g gelatin powder
- 2 tablespoons of cocoa powder
- 1 tablespoon erythritol
White layer
200 ml of coconut milk or almond milk
- 15 g gelatin powder
- 1 tablespoon erythritol
Same procedure for all layers
1. Place all ingredients in a nonstick saucepan and bring to a boil.
2. Let cool and pour into an inclined glass.
3. Allow to cool in the refrigerator at least 30 minutes.
4. When the first layer is solid, proceed with the second layer and let it cool.
5. end with the third one by placing the glass upright
recipe by @ketosi.sa
October 17, 2024
























































Divine almond milk! I love the practicality and versatility of powdered products!