Continuam seria experimentelor culinare keto si low carb cuuuuuuu…. Paste keto cu branza :) Sau “mac & cheese”, cum le spun americanii, sunt de fapt o budinca super gustoasa si foarte similara cu originalul, doar ca, datorita pastelor konjac, acum se pot prepara si in varianta cu extrem de putini carbohidrati :)

Ingrediente (4 portii):

  • 200g paste konjac (gasiti aici)
  • 4 oua
  • 200g telemea
  • 300g smantana (sau iaurt gras 10%)
  • 50g unt
  • 150g mozzarella (100g pt toping)

Eu am folosit aici penne konjac si niste orez konjac ramas de la ardei umpluti :) Clatim bine bine de tot pastele, ele au un miros dubios rau abia scoase din pachet, nu va speriati! :)))

Maruntim branza telemea cu furculita, batem ouale cu smantana, apoi amestecam toate ingredientele cu pastele foarte bine scurse. Din 150g de mozarella rasa am pastrat 100g pentru topping.

Turnam compozitia intr-o tava rotunda aprox (25cm diametru), adaugam mozarella si cubulete de unt deasupra si coacem totul la 180C timp de aprox 40-45 min, pana se rumeneste frumos la suprafata. Se taie mai frumos rece :) Enjoy!

Galerie foto

ENGLISH VERSION 

And so we continue with the keto / low carb recipes wiiiiiiith… Keto mac and cheese! :) So tasty and so guilt free, with so little carbs :)

Ingredients (4 servings):

  • 200 g konjac pasta
  • 4 eggs
  • 200 g fresh fat cheese
  • 300 g sour cream or full fat yogurt 10%
  • 50 g butter
  • 150 g mozzarella (of which 100 g for the topping)

I used some konjac penne and leftover konjac rice from stuffed peppers :) So wash and drain them really really well, they have a strange smell when you take them out form the pack, don’t get scared! :))

Crumble the cheese with a for, whisk the eggs and sour cream, then mix all the ingredients with the well drained pasta. From the 150 g mozzarella I saved 100 g for the topping.

Pour the mixture in a round pan (approx 25 cm diameter), add the rest of the mozarella and the butter cut into cubes and bake everything for about 40-45 min at 180 C, until nicely golden on the surface. Slice better cold :) Enjoy!

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