Am pentru voi un desert keto GENIAL, cum v-am obisnuit deja :) Rulada keto cu capsuni si mascarpone, pufoasa ca un norisor, cu o crema simpla si fina de mascarpone, capsuni proaspete, totul pudrat cu indulcitor. Un deliciu culinar de sezon, Ilincai i-a placut enorm, mie nu mai zic! :)) 14 felii a cate 154 cal si 2g net carbs.

Ingrediente:

Separam ouale (la temperatura camerei, pt a evita gustul pronuntat de ou) si batem albusurile spuma cu un praf de sare, adaugam apoi indulcitorul (am folosit xylitol, dar puteti folosi eritritol, Green Sugar, tagatoza, etc) si batem totul pana obtinem o bezea fina. Micsoram viteza mixerului si adaugam galbenusurile amestecate cu uleiul de masline (puteti folosi si ulei de cocos) si vanilia.

Cernem faina de migdale, faina Szafi (se poate omite sau inlocui cu 1 lg faina de cocos), praful de copt si guma xantan (optionala, dar ajuta la elasticitatea aluatului).

Incorporam acestea usor cu o spatula si transferam aluatul rezultat pe tava mare a cuptorului pe care am tapetatat-o cu hartie de copt. Intindem aluatul intr-un dreptunghi uniform.

Coacem rulada 15-17 min la 170C, pana se rumeneste f putin pe margini. O lasam cateva minute in tava sa se raceasca, apoi o rulam cu grija strans cu tot cu hartie pana se raceste complet.

Desfacem rulada, o ungem usor cu mascarpone, presaram inca 2-3 linguri de indulcitor pudra deasupra si capsunile tocate bucati mici. Vedeti ce mic si frumos ajutor am in bucatarie? :)

Rulam inapoi rulada desprinzand usor hartia de copt si o infasuram strans in aceasta, apoi o mai introducem la rece macar 1 ora. O pudram cu indulcitor si o feliem, e DIVINA, pufoasa si gustoasa :) Pofta mare!

ENGLISH VERSION

As you may have become familiar with, I’ve got a brilliant KETO dessert for you: keto strawberry mascarpone roulade. Light as a feather, with a plain mascarpone filling and fresh strawberries, all powdered with sweetener. A yumy summer treat, Ilinca and I loved it! :)) 14 slices of 154 cal and 2g net carbs each.

Ingredients:

  • 4 eggs
  • 80 g powdered sweetener
  • 2 tbsp olive oil*
  • 1 tsp vanilla extract
  • 50 g almond flour
  • 1 tbsp Szafi fiber flour mix (10g or 1 tbsp coconut flour)
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum*
  • 300 g mascarpone
  • 200g strawberries

Separate the eggs (room temperature to avoid eggy taste)and beat the egg whites until foamy, then add the sweetener and beat them until they form stiff peaks. I used xylitol but you can use Gree Sugar, erythritol or tagatesse. Lower the mixer speed and add the egg yolks, vanilla and olive oil (coconut oil works fine, too) .

Sift in the Szafi flour mix (you can skip or substitute with coconut flour), almond flour, baking powder and xanthan gum (can be omited, but it makes the dough elastic) .

Fold these in gently, with a spatula, then transfer the dough on the largest oven tray that’s been lined with baking paper. Spread into an even rectangle.

Bake the roulade for 15-17 min la 170 C, until just a little golden on the edges. Let it cool in the tray, then gently roll it tightly with the paper until completely cooled.

Open the roll, spread the mascarpone over it, sprinkle with 2-3 tablespoons of sweetener and add the diced strawberries. See how pretty my little kitchen helper is? :)

Roll back removing the paper and wrap tightly with paper, then place in the fridge to set for about 1 hour. Dust with sweetener, then slice and enjoy, it’s so fluffy and tasty! :)

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