Am facut de atatea ori checul meu cu faina de cocos si pandispanul meu pufos, ca nu stiu de ce nu m-am gandit sa incerc o varianta sarata pana acum :) Deci acest chec aperitiv keto mi-a iesit mortal, NU simti gustul de cocos, e foarte savuros si nici nu iti dai seama ca e keto :D Si e destul de economic, folosind faina de cocos, care e mult mai ieftina si mai spornica fata de faina de migdale :) (12 felii a cate 1 g net carbs si 106 cal)

Ingrediente:

Separam ouale, batem albusurile spuma cu sarea pana devin ferme si, ridicand bolul deasupra capului, bezeaua obtinuta nu pica :)

Separat amestecam galbenusurile cu uleiul de cocos dezodorizat. 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, izolatul proteic din zer, praful de copt si bicarbonatul, amestecand usor, cu aceleasi miscari. In tava micuta de chec (de silicon si unsa cu ulei) punem jumatate din aluat, presaram jumatate din masline, cascaval si sunca taiate cubulete mici.

Turnam restul de aluat si deasupra asezam cealalta jumatate de ad-ins taiate cubulete. Le impingem usor pe unele cu o scobitoare. Coacem checul cam 35 de min la 170C, pana trec testul scobitorii. Pofta mare! Chec aperitiv keto.

*Puteti folosi fie izolat proteic din zer, fie faina Szafi, acestea sunt optionale, dar au rolul de a mai absoarbe din umidtatea texturii checului.

ENGLISH VERSION

I have made so many times by now my coconut flour pound cake and fluffiest low carb sponge cake, that I don’t know why it took me so long to try the savory version :) SO this keto savory pound cake is killer, you CANNOT taste the coconut, it’s so rich and tasty, you can’t even tell it’s keto :D And pretty cheap, as coconut flour is low cost and you only need so little, as opposed to almond flour :) (12 slices each of 1 g net carbs and 106 cal)

Ingredients:

  • 6 eggs
  • 1 tbsp coconut oil (odourless)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp coconut flour (22 g)
  • 1 tbsp isolate whey (8 g)
  • 1 tsp salt
  • 80 g emmentaler (cheese, mozzarella etc)
  • 80 g ham
  • 50 g pitted black olives

Separate eggs, beat the egg whites and salt until they form stiff peaks and do not drip when flipping the bowl over the head :) Separately mix the egg yolks and coconut oil.

Add this mixture into the egg whites slowly, using circular up and down movements to keep as much air as possible inside. Sift the coconut flour, isolate, baking powder and baking soda and incorporate them with the same light movements.

Into the silicone bun pan (greased with oil) put half of the dough, add half of the chopped olives, ham and cheese. Add the other half of the dough and sprinkle the rest of the ad-ins. You can poke some of them inside the dough.



Print Friendly, PDF & Email

Lasă un răspuns

Adresa ta de email nu va fi publicată. Câmpurile obligatorii sunt marcate cu *