Daca tot stam in casa de ceva timp, tot experimentam in bucatarie, si ca sa gatim si ceva dietetic, nu de alta, dar dupa aceasta carantina sa nu iesim cu nspe kilograme in plus… :)) Azi va propun niste briose keto cu nuca, foarte foarte pufoase si aromate, sunt fix ca un pandispan clasic :) (14 briose a cate 1g net carbs si 88cal)

Ingrediente (14 buc):

Separam ouale si batem albusurile spuma cu un praf de sare. Adaugam indulcitorul si mixam in continuare, apoi adaugam si galbenusurile amestecate cu uleiul de cocos, vanilia si romul.

Separat rasnim nucile, apoi le amestecam cu faina de migdale, faina de cocos, praful de copt. Incorporam acest amestec in cel de albusuri usor, cu miscari circulare, de jos in sus, pastrand compozitia aerata si in 2 transe.

Impartim compozitia in 14 forme de silicon pentru briose (sau hartiute speciale, insa se scot mult mai usor din forme de silicon) si le coacem cam 20-25 de min la 170C, pana trec testul scobitorii. Se umfla in cuptor si se desumfla apoi, dar sa stiti ca oricum sunt pufoase, pofta mare la briose keto cu nuca! :)

ENGLISH VERSION

SInce we’re spending so much time indoors, we might as well experiment something more light to cook and eat, because we sure want to get out of this quarantine with not so many extra kgs… :))) Today I have for you these keto walnut muffins, very fluffy and delicious, just like the classic ones :) (14 muffins with 1g net carbs and 88 cal each)

Ingredients (14 pcs):

  • 5 eggs
  • 2 tbsp coconut oil
  • 70g stevia caramel sweetener
  • 2 sachets vanilla erythritol
  • 70 g walnuts
  • 20 g almond flour
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp rum essence

Separate eggs and beat the egg whites with a pinch of salt until the form stiff peaks. Add the sweetener and keep mixing, then add the egg yolks, oil, vanilla and rum.

Separately grind the walnuts, then mix them with the almond flour, coconut flour and baking powder. Fold in the mixture into the egg one, gently, with circular movements to keep the dough light, and in 2 batches.

Divide the mixture in 14 silicone muffin molds and bake for about 20-25 min at 170C, until a skewer inserted in the center comes out clean. They rise a lot, then they deflate, but you should know they are fluffy and delicious anyway! :)

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