Azi avem in meniu un super desert keto pe care de mult timp vroiam sa il incerc: salam de biscuiti keto. E ceva genial, super gustos si aromat, fix ca originalul. Aveti reteta pas cu pas in imagini din timpul prepararii mai jos :) P.S. – Dar nu va ganditi ca daca e keto il puteti manca fara masura, da? :D

Biscuiti*:

Crema:

Extra:

Biscuitii: (*Am folosit aceasta reteta, fara picaturile de ciocolata) Amestecam faina de migdale, faina de cocos, un praf de sare, bicarbonatul, praful de copt, guma xanthan. Adaugam ouale batute usor, untul topit (dar nu fierbinte), indulcitorul, vanilia, omogenizam bine tot.

Folosind o lingura de inghetata formam 12 bilute pe care le aplatizam, dandu-le forma de fursecuri. Le coacem in cuptorul preincalzit la 180C timp de 12 min, apoi le lasam sa se raceasca in tava.

Crema: Punem pe foc intr-o craticioara untul, smantana lichida, indulcitorul si bucatile de ciocolata, amestecam pana se topeste ciocolata. Separat mixam pudra de cacao si branza mascarpone, apoi adaugam si acets amestec in cratita si omogenizam bine totul cu un tel.

Aducem crema la punctul de fierbere amestecand constant, apoi stingem focul, adaugam 1 lingura de rom si introducem crema in congelator pana devine ca o sarlota ferma. O amestecam din 10 in 10 min, pentru a se intari uniform :)

Asamblare: Maruntim biscuitii raciti si ii punem intr-un bol, adaugam inca 1 lingura de rom, fulgii de cocos, nuca tocata grosier si fulgii de migdale. Turnam crema de ciocolata si amestecam usor, sa nu strivim biscuitii.

Punem compozitia pe o folie alimentara si ii dam forma unui salam, presand bine si rasuncind marginile. Introducem salamul in congelator pana se intareste si poate fi taiat frumos. Se mai tavaleste putin prin fulgi de cocos inainte de a fi feliat si se pastreaza in frigider :) Ies cam 10 felii grosute sau 12 mai subtiri. Pofta mare!

Galerie foto

ENGLISH VERSION 

Today we have a super decadent treat in the menu, that I’ve been meaning t try for a long time: keto chocolate biscuit salami. It’s brilliant, super tasty and full of flavor, just like the original recipe. P.S. – don’t think that if it’s keto, you can eat an enormous amount, ok? :)

Cookies:

  • 110 g almond flour
  • 40 g coconut flour
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 100 g butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 80 g erhithritol

Cream:

  • 200 g mascarpone
  • 200 ml heavy cream
  • 100 g butter
  • 150 g sugar free chocolate
  • 100 g erithritol
  • 2 tbsp cocoa
  • 1 tbsp Stroh rum or 1 tsp rum essence

Extra:

  • 1 tbsp Stroh rum or 1 tsp rum essence
  • 3 tbsp walnuts
  • 3 tbsp almond flakes
  • 3 tbsp coconut flakes + extra for topping

Cookies: Combine the almond flour, coconut flour, a pinch of salt, baking soda, baking powder, xanthan gum. Add the beaten eggs, melted butter (but not hot), sweetener, vanilla and mix everything until smooth.

Spoon 12 balls using an ice cream scoop. Flatten them and give them a cookie shape, then bake them at 180 C for about 10-12 min. Let them cool completely in the tray.

Cream: Bring to a simmer in a saucepan the butter, heavy cream, sweetener and chocolate until melted. Separately whisk the cocoa powder and mascarpone, then add this too into the saucepan, whisk everything well until smooth.

Bring to a boil, then turn the heat off, add 1 tablespoon of rum and place the cream in the freezer until it has the consistency of thick custard. Mix every 10 min, to set evenly :)

Assembly: Crumble the cooled cookies an place in a bowl, add 1 tablespoon of rum, the chopped walnuts and coconut flakes. Pour the chocolate cream over them and mix gently, not to crush the cookies.

Transfer the mixture to a large clingfilm and roll into a salami shape, pressing well. Place in the freezer until hard enough to cut nicely. Coat in coconut flakes before slicing and store in the fridge. Makes about 10 thick slices or 12 thinner ones. Enjoy! :)

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