Am reusit imposibilul! :)) Am facut un pandispan low carb LA FEL DE PUFOS, daca nu chiar mai pufos, ca un pandispan clasic cu faina alba si zahar! Este increeeedibil, pufosenia pufoseniilor! :)) Pur si simplu am adaptat checul meu cu faina de cocos, la care am adaugat 1 lingura de faina Szafi si am folosit o combinatie de xylitol cu Green Sugar Gold ca indulcitor :) 12 patratele a cate 5g net carbs si 90 cal (fara fructe, calculati mai departe in functie de ce fructe folositi)

Ingrediente (12 portii):

Separam ouale, batem albusurile spuma un praf de sare, iar cand incep sa devina spumoase, adaugam si indulcitorul, mixand in continuare pana obtinem o bezea lucioasa.

Separat amestecam galbenusurile, uleiul de cocos si vanilia. Adaugam acest amestec in cel de albusuri usor, cu miscari de sus in jos, pentru a pastra cat mai mult aer in compozitie. Cernem faina de cocos amestecata cu praful de copt si faina Szafi si incorporam tot amestecand usor, cu aceleasi miscari.

Turnam compozitia in tava (aprox 20*25 cm) tapetata cu hartie de copt, adaugam fructele (puteti pune orice fructe doriti: afine, zmeura, capsuni, coacaze etc.) tavalite intr-o lingura de faina de cocos, le impingem usor cu o scobitoare putin in aluat.

Coacem pandispanul cam 30 de min in cuptorul preincalzit la 180C, pana trece testul scobitorii. Dupa ce s-a racit putin, il scoatem din tava, il pudram cu indulcitor si il taiem patratele. Pofta mare la pandispan low carb!

ENGLISH VERSION

I did the impossible! :)) I made the fluffiest low carb sponge cake ever, even fluffier than classic flour and sugar one! It’s amazing! I just adapted my coconut flour pound cake, adding 1 tablespoon of Sfazi fiber flour mix and used a combination of Green Sugar Gold and xylitol as sweetener :) a indulcitor :) 12 squares of 5g net carbs and 90 cal each (without the fruit, calculate depending on what fruit you use)

Ingredients (12 servings)

  • 7 eggs
  • 2 tbsp coconut oil
  • 50 g xylitol, 40 g Green Sugar Gold
  • 50 g coconut flour
  • 1 tbsp Szafi flour mix
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 150 g sour cherries (blueberries, raspberries etc)
  • powdered sweetener for dusting

Separate the eggs, beat the egg whites with a pinch of salt until they are very foamy, then add the sweetener and beat them until they form stiff peaks, into a nice glossy meringue.

Separately combine the egg yolks, coconut oil and vanilla. Add this mixture into the egg whites, slowly, using circular movements. Sift the coconut flour, Szafi flour and baking powder into the mix.

Pour the mixture in a pan (approx 20*25 cm) lined with baking paper, add the fruit (you can use blueberries, raspberries, strawberries tc) coated in 1 tablespoon of coconut flour. Gently poke them with a skewer into the dough.

Bake the pound cake for about 30 min at 180 C, until a skewer inserted in the center comes out clean. After it’s cooled, remove from the pan, powder with sweetener, slice and enjoy!

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4 Comments on Cel mai pufos pandispan low carb / Fluffiest low carb sponge cake

  1. Buna ziua,

    Nu am decat stevie lichida, care ar fi cantitatea necesara si cu ce ar trebui sa inlocuiesc cantitate de indulcitor pudra? e ok cu faina de migdale?
    Multumesc!

    • Buna Elena, din pacate nu am experinta cu stevia lichida in pandispanuri… Daca folosesti faina de migdale ar trebui sa pui de 3 ori mai multa, 1:3 este raportul faina de cocos, faina de migdale. O zi frumoasa!

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