I have to confess something to you: The fat bombs are the reason why I can stay in this diet without regrets and without feeling "on a diet". The ability to have these "sweets" at any time of day, without any guilt is really fantastic! So I always keep a good stock in the freezer in different "flavors". The possibilities are endless, I will present my favorite variants, but you can really go wild! Nutrition Facts: For 7 servings Kcal: 66 * Total carbohydrates: 0.1* Fats: 7.4 * Protein: 0.1 * * Excluding the "flavor" added, nut butters or powdered proteins significantly increase the values of proteins and carbohydrates Ketogenic Coefficient (KR): 7.47 (Good Choice) Method: If necessary, melt coconut oil and margarine in a bain-marie. Add the coconut milk and mix well. Distribute the mixture obtained in 7 muffin's silicon molds. In each mold you can add an ingredient of your choice to give a particular "taste". My favorites are: Bounty: Dehydrated cocoa and coconut Bacio perugina: Cocoa powder and chopped hazelnuts Peanut Butter Cups: Peanut butter and cocoa powder + 2 drops of caramel stevia Almond: Almond butter and almond grains Protein: 1/2 teaspoon of flavored protein powder (for this I use the very practical single portions prozis to the various tastes https://www.prozis.com/it/it/myvegies/sachet-100-vegetable-protein-new-formula -30-g)
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Cheese means cheese. A cheesecake to be called "cheesecake" MUST have cheese. This I what learned after various attempts to make a vegan version of it. I tried in every way, I brought up tofu, agar agar, vegetable cheeses. All this has been translated into more or less vomiting cakes that the unfortunate guests have declined in a more or less explicit way. (because if I make a cake it can only be because I have guests). This cake is obviously not a cheesecake, but I decided to call it in this way because it is the closest thing with the consistency and enjoyment of the best cheesecake I've ever tried. I keep looking and looking at the macros because they seem too good to be true. Nutrition Facts Serving Size: 1/6 Cake KCal: 191 Carbs: 1 g (net) Proteins: 4 g Fats: 18,7 g Ketogenic Ratio (KR): 3,57 (Good Choice) INGREDIENTS: (For a "5'' mini-cake") For the crust 40 g of coconut flour 1 tablespoon of psillum seed husks 2 tablespoons of coconut oil 3 tablespoons of water (or more, depending on the consistency) 1 pinch of salt Optional: 1 tablespoon of vegan protein cookie flavored (I use these https://www.prozis.com/it/it/myvegies/100-vegetable-protein-new-formula-4lbs-1814g) For the Cream 15 g of 99 or 100% dark chocolate (I use 99% LINDT) 1/2 can of coconut milk 2 tablespoons of coconut oil 1/2 cup of peanut butter sweetener to taste (I did not use it and it still came out very good) METHOD Preheat the oven to 180 ° C. In a bowl, add water and coconut oil, if necessary melt the coconut oil putting the bowl over warm water. Add psillum husk and stir well. You should see a gel forming. Add the coconut flour and salt. Let the dough rest for a few minutes until the liquids are well absorbed. Flatten the dough with your hands, spreading it on the bottom of a cake pan. I wanted to make a "mini" version so these ingredients for a 5 inch pan, but feel free to double the ingredients to make a 9 inch cake. There's no such a thing like "too much" with this cake :D Drill the surface of the crust with a fork, so that it does not deform and does not form bubbles.. While the crust is baking, prepare the cream by mixing the dark chocolate in a blender (I recommend to melt it before), coconut oil, almond butter and coconut milk (possibly only the creamy part that surfaces of the can) ). If necessary, add the sweetener to taste. Once the crust is cooked (the edges should be lightly browned), let it cool for a few minutes, then you can pour the peanut butter and chocolate cream (if you have not already eaten it all directly from the blender's jug: D). Garnish as desired (I used roasted hazelnuts chunks and roasted peanuts) and rest in the fridge for 6-8 hours to obtain the "perfect" consistency. (I know, it's a tremendous wait, but it's worth it). Recipe inspired by http://meatfreeketo.com/
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