Cautam de mult timp reteta perfecta de paine keto si Natalia de la Retete LCHF (un blog cu retete keto geniale) m-a salvat si vreau sa ii multumesc pentru reteta si ajutor! :) Aceasta paine keto este foarte gustoasa, pufoasa si hranitoare. Stiu ca are ingrediente cam scumpe per total, insa 1 felie la 1 masa e mai mult decat suficienta ;) Eu o ador cu unt si dulceata de afine fara zahar!

Ingrediente* (1 paine):

Amestecam ingredientele uscate: faina de migdale, praful de copt, semintele de in rasnite fin, drojdia, eritritolul. Separat topim untul si il amestecam cu uleiul de cocos si cel de masline. Batem ouale intregi (la temperatura camerei, pentru a evita gustul pronuntat de oua al painii) cu un praf de sare pana isi dubleaza volumul.

In amestecul de oua adaugam amestecul de unt si uleiuri, omogenizand usor. Adaugam apoi si amestecul uscat, amestecand bine. Turnam compozitia intr-o forma de chec tapetata cu hartie de copt si coacem painea la 180C timp de aprox 35-40 de min sau pana trece testul scobitorii.

O lasam sa se raceasca pe un gratar, apoi o feliem (ies cam 10-12 felii dintr-o paine) si o savuram fara remuscari :) Tine cam 3-4 zile, dar se poate si congela. Super buna, multumesc Natalia!

Galerie foto

*Reteta preluata de aici. Gasiti toate ingredientele la No Sugar Shop.

ENGLISH VERSION

I’ve been looking for the perfect keto bread recipe for a long time and I found it! This keto bread is super fluffy, tasty and nutritious. I know it has pretty expensive ingredients, but 1 slice is so filling that its more than enough for 1 meal. I love mine with butter and sugar free bleuberry jam :)

Ingredients (1 loaf):

  • 175 g almond flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan
  • 20 g flax-seed, ground
  • 7 g dried yeast
  • 2 tsp erithritol
  • 6 eggs
  • 1/2 tsp salt
  • 100 g butter
  • 20 g coconut oil
  • 10 g olive oil

Combine the dry ingredients: almond flour, baking powder, flax seed, yeast erithritol. Separately melt the butter and mix it with the coconut oil and olive oil. Whisk the whole eggs (at room temperature, to avoid the omelet taste of the bread) until they double in size.

Pour the butter mix into the fluffy eggs, mixing more slowly. Then fold in the dry ingredients. Pour the mixture in a loaf pan that’s been lined with baking paper and bake for 35-40 min at 180 C, until a skewer inserted in the center comes out clean.

Remove the bread from the pan and let it cool on a rack. Slice (this loaf makes about 10-12 slices) and enjoy without guilt :) Stores about 3-4 days and it can be also frozen. Super yumm!

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