Pandispan keto pufos / Fluffy keto sponge cake

M-am intors din Grecia cu chef de gatiiiiit, asa ca azi am facut cel mai pufos pandispan keto ever :) Pentru ca de la reteta de gogosi keto cu scortisoara am observat ca putine tarate de pysllium pufosesc minunat aluaturile, am creat acest pandispan keto pufos, super gustos si hranitor :)

Ingrediente (12 patratele):

• 100g faina de migdale
• 2 lg tarate de psyllium
• 1 lgt praf de copt
• 5 oua*
• 1 praf de sare
• 70g eritritol (sau indulcitorul preferat)
• 20 pic Green Sugar caramel
• 60g unt topit (sau ulei de cocos)
• 1 lgt extract de vanilie

Separam ouale, batem albusurile spuma un praf de sare, iar cand se fac spuma, adaugam si indulcitorul, amestecand in continuare pana obtinem o bezea lucioasa.

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Separat mixam untul la temperatura camerei cu galbenusurile, extractul de vanilie, Green Sugar cu aroma de caramel. Adaugam acest amestec in cel de albus amestecand usor, cu miscari de sus in jos, pentru a pastra cat mai mult aer in compozitie.

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Adaugam faina de migdale amestecata cu praful de copt si taratele se psyllium, amestecand usor, cu aceleasi miscari. Turnam compozitia in tava (aprox 20*30cm) tapetata cu hartie de copt si coacem totul cam 25 de min in cuptorul preincalzit la 180C, pana trece testul scobitorii. Pofta mare!

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*Folositi oua la temperatura camerei, pentru a evita gustul pronuntat de oua al pandispanului.

ENGLISH VERSION

I came back from Greece with energy to make brand new recipes, so today I created the fluffiest keto sponge cake ever :) Because I noticed since the keto cinnamon donuts that psyllium gives a fluffy texture, I created this wonderful fluffy keto sponge cake, super tasty and nutritious :)

Ingredients (12 squares):

• 100 g almond flour
• 2 tbsp psyllium husk
• 1 tsp baking powder
• 5 eggs, room temperature
• 1 pinch of salt
• 70 g erythritol (or favorite sweetener)
• 20 drops caramel flavored stevia
• 60 g melted butter (or coconut oil)
• 1 tsp vanilla extract

Separate the eggs and beat the egg whites with a pinch of salt until they form stiff peaks. Then add the sweetener and mix until you get a smooth and glossy meringue.

Separately mix the softened butter, egg yolks, vanilla and caramel stevia. Add this mixture into the egg whites, slowly, using a spatula and circular up &down movements, to keep air in the dough.

Add the almond flour, psyllium and baking powder with the same gentle circular movements. Pour the dough in a 20*30 cm pan lined with baking paper and bake at 180 C for about 25 min, until a skewer inserted in the center comes out clean :) Enjoy!