Iata ca v-am pregatit pentru acest weekend o super reteta de savarine keto, low carb, fara zahar, fara gluten, suuuuper bune, dulci, zemoase, insiropate, cu frisca proaspata si un mot de gem fara zahar, mmmmm…. Mega super ultra extra yummy! Si nici nu va trebuie cine stie ce forme, eu le-am copt in forme de silicon pentru briose, ca acestea :)

Ingrediente (12 buc):

Sirop:

Pentru servit:

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 si uleiul. Micsoram viteza mixerului si adaugam acest amestec in cel de albusuri. Cernem faina de cocos amestecata cu praful de copt si faina Szafi si incorporam tot amestecand usor, cu miscari de sus in jos, pentru a pastra cat mai mult aer in compozitie.

Turnam compozitia in 12 forme de silicon pentru briose unse cu putin ulei inainte si le coacem cam 25 de min la 180C, pana trec testul scobitorii. Pentru sirop amestecam apa, romul sau esenta de rom, Green Sugar caramel si indulcitorul pudra pana se dizolva.

Scoatem briosele din forme dupa ce s-a racit si le cufundam zdravan in sirop, sa absoarba cat mai mult :) Le intoarcem cu fundul in sus si le taiem un capacel subtire, apoi le umplem cu frisca fara zahar. Le decoram cu gem si le savuram cu muulta pofta, cat rezista :) Enjoy cele mai bune savarine keto!

ENGLISH VERSION

Here comes the weekend and I prepared these amazing Romanian rum cakes that are keto, low carb, gluten free, sugar free and soooo tasty, so moist from the syrup, served with fresh whipping cream and jam, mmmmm…. And you don’t need special molds, I used just simple silicone muffin molds :)

Ingredients (12 pcs):

  • 6 eggs
  • 2 tbsp coconut oil
  • 60 g finely ground erythritol
  • 40 g coconut flour
  • 1 tbsp Szafi flour mix (8g)
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Syrup:

  • 200 ml water
  • 3-4 tsp rum essence (or Stroh rum, to taste)
  • 3 tbsp finely ground erythritol
  • 10 drops stevia caramel

For serving:

  • sugar free whipped cream
  • sugar free jam (by this recipe or this one or bought from here)

Separate the eggs, beat the egg whites with a pinch of salt until foamy, then ad the sweetener and beat them until they form stiff peaks.

Separately mix the egg yolks and oil. Lower the mixer speed and add this into the egg white mix. Sift the coconut flour, baking powder and Szafi flour mix and fold in gently, with circular movements, keeping air into the dough.

Pour into 12 silicone muffin molds that have been greased with a little oil and bake for about 25 min at 180 C, until a skewer inserted in the center comes out clean. For the syrup stir the water, rum or rum essence and stevia caramel until dissolved.

Once cooled, remove the muffins from the molds, soak them really well into the syrup :) Then flip them and slice a thin layer on top. Pipe whipping cream into them and decorate with just a teaspoon of sugar free jam. Enjoy the best keto Romanian rum cakes! :)

Print Friendly, PDF & Email

Lasă un răspuns

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