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Cautam de mult o reteta de pandispan pufos cu faina de cocos, pentru ca e mult mai accesibila ca pret fata de cea de migdale si asa au aparut aceste suuuuper briose keto cu faina de cocos :) Sunt extrem de aromate, pufoase, iar toppingul de ciocolata e cum e :)))) Totul keto, low carb, fara gluten, fara zahar alb, fara cereale, yeah baby! Wohooo! :)

Ingrediente (12 buc):

Amestecam ingredientele uscate: faina de cocos, taratele de psyllium, praful de copt, bicarbonatul, guma xanthan, un praf de sare. Omogenizam bine cu o furculita sa nu avem cocoloase.

Separat batem ouale spuma cu indulcitorul pana isi dubleaza volumul, adaugam apoi uleiul de cocos, smantana lichida, vanilia si romul. Incoporam usor amestecul uscat in cel umed, pana obtinem o compozitie omogena.

Impartim compozitia in 12 forme pentru briose tapetate cu hartiute speciale si le coacem 20 de min la 180C, pana trec testul scobitorii. Pentru glazura mixam branza mascarpone rece cu ciocolata Green Sugar topita la bain marie. Decoram briosele cu glazura pusa intr-un pos si…. la atac! :))

*Puteti folosi si unt topit in loc de ulei de cocos. Pentru varianta fara lactoza folositi ulei de cocos, lapte de cocos si omiteti glazura.

**Smantana lichida fara caragenan am gasit pana acum doar aceste 3 sortimente: Laptaria cu Caimac, Sanlacta, Artesana si Ken Nata (cu 35% sau 38% grasime, se cumpara doar online). Smantana fara caragenan trebuie batuta cu putina zeama de lamaie, pentru a se intari, fiind naturala. Daca ati mai descoperit vreun alt brand, dati-mi de stire :)

ENGLISH VERSION 

I’ve been looking for a fluffy sponge cake with coconut flour for a long time, because it’s much cheaper than almond flour and this is how these amazing cupcakes were born ): Keto coconut flour cupcakes. They are so packed with flavor and nutrients, fluffy and don’t even get me started on the frosting :)) And all is sugar free, gluten free, grain free, low carb and keto, yeah baby! Wohooo! :)

Ingredients (12 pcs):

  • 6 eggs
  • 4 tbsp stevia erithritol
  • 100 ml coconut oil
  • 2 tbsp heavy cream (30ml)
  • 1 tsp vanilla extract
  • 1 tsp rum essence
  • 50 g coconut flour
  • 1 tbsp psyllium husk
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp xanthan gum (optional)
  • Frosting: 250 g mascarpone, 100 g sugar free dark chocolate

Mix the dry ingredients: coconut flour, psyllium husk, baking powder, baking soda, xanthan gum, pinch of salt. mix everything well with a fork, to remove any lump.

Separately beat the eggs and sweetener until they double in size, then add the heavy cream, coconut oil rum and vanilla. gently fold in the dry mixture into the wet one until all is homogeneous.

Divide the mixture into 12 muffin case lined with special papers and bake for 20 min at 180 C, until a skewer inserted in the center comes out clean. For the frosting whisk the mascarpone and bain-Marie melted chocolate until smooth, then pipe over the muffins. Dig in! :))

*You can also use melted butter instead of coconut oil. For the dairy free option use coconut milk, coconut oil and skip the frosting.

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