Focaccia keto la tigaie / Keto skillet focaccia

Din toate retetele de paine keto incercate, aceasta e de departe cea mai rapida :) Si e foarte foarte gustoasa si versatila, poti face orice sandvis cu ea, eu am savurat-o stropita cu putin ulei de masline si cu topping de smantana sau salata de vinete, dar si cu unt si gem de fructe de padure fara zahar. Suuuuuper buna, multumesc Natalia pt inspiratie! Focaccia keto la tigaie.

Ingrediente (8 triunghiuri):

• 3 oua
• 100g smantana grasa
• 100g mozzarella
• 65g faina de migdale
• 1 lg faina de cocos
• 2 lg tarate de psyllium
• 1 lg faina de in
• 1/2 lgt sare
• 1 lgt praf de copt
• 2 lg din semintele preferate (am pus chimen si susan)

Mixam ouale 2-3 min, adaugam apoi smantana si mozzarella data pe razatoarea mica. Adaugam ingredientele uscate: faina de migdale, faina de cocos, taratele de psylium, praful de copt, sarea, semintele de chimen si de susan.

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Intr-o tigaie incapatoare (aprox 28-30cm diametru) incalzim 1 lingura de ulei de cocos dezodorizat/ masline/ unt. Punem compozitia in tigaie, o intindem uniform cu o spatula pe toata suprafata tigaii si punem capacul.

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Coacem foccacia in tigaie la foc mic (!) cam 7-8 min, verificand-o sa nu se arda, apoi desprindem usor marginile cu un cutit si o intoarcem cu grija. Eu m-am folosit de inca o tigaie, pentru a-mi usura munca. O mai coacem inca aprox 4-5 min, tot cu capacul pus. Pofta mare! :)

*Reteta preluata si adaptata de aici.

ENGLISH VERSION

From all the keto bread recipes I’ve tried, this is by far the quickest :) And it’s also very tasty and versatile, I ate it with a drizzle of olive oil and sour cream or eggplant dip, but it’s also great with butter a jam. Super yummy, thank you, Natalia for the insiration! Keto skillet focaccia.

Ingredients (8 triangles):

• 3 eggs
• 100 g sour cream
• 100 g mozzarella
• 65 g almond flour
• 1 tbsp coconut flour
• 2 tbsp psyllium husk
• 1 tbsp flaxseed flour
• 1/2 tsp salt
• 1 tsp baking powder
• 2 tbsp favorite seeds (I used carraway and sesame)

Whisk the eggs for 2-3 min, then add the sour cream and grated mozzarella. Add also the dry ingredients: almond flour, coconut flour, psyllium husk, baing powder, salt, sesame and carraway seeds.

In a large pan (approx 28-30 cm diameter) heat 1 tablespoon of deodorized coconut oil, olive oil, butter. Spread the mixture evenly in the pan and place the lid on.

Cook the foccacia over low heat (!) for about 7-8 min, checking it not to burn, then remove the edges with a knife and carefuly flip. I used another pan, to make it easier :) Cook for another 4-5 min, with the lid on, again. Enjoy!