Keto Flourless Walnut Cookies
Flourless Walnut Cookies, perfectly crunchy on the outside while still being soft and chewy on the inside.
INGREDIENTS
2 cups (240g) walnuts
⅓ cup (65g) brown erythritol or more
¼ teaspoon (2g) salt
1 large egg
1 teaspoon (5mL) vanilla extract
Bake at 350°F (177°C) for 15-20 minutes. Let it cool before serving.
Yields 12 cookies (macros per cookie)
NET CARBS: 1.4g
FIBER: 1.3g
PROTEIN: 3.1g
FAT: 12.4g
CALORIES: 129
#ketoserts #ketocookies #ketoflourless
Galletas de nuez sin harina, perfectamente crujientes por fuera y suaves y masticables por dentro.
INGREDIENTES
2 tazas (240 g) de nueces
⅓ taza (65 g) de eritritol marrón o más
¼ de cucharadita (2 g) de sal
1 huevo grande
1 cucharadita (5 ml) de extracto de vainilla
Hornee a 350°F (177°C) durante 15-20 minutos. Deje que se enfríe antes de servir.
Rinde 12 cookies (macros por cookie)
CARBOHIDRATOS NETOS: 1.4g
FIBRA: 1.3g
PROTEÍNA: 3,1g
GRASA: 12.4g
CALORÍAS: 129
Biscotti alle Noci senza farina, perfettamente croccanti fuori ma morbidi e gommosi dentro.
INGREDIENTI
2 tazze (240 g) di noci
⅓ tazza (65 g) di eritritolo marrone o più
¼ cucchiaino (2 g) di sale
1 uovo grande
1 cucchiaino (5 ml) di estratto di vaniglia
Infornare a 177°C per 15-20 minuti. Fate raffreddare prima di servire.
Produce 12 cookie (macro per cookie)
CARBOIDRATI NETTI: 1,4 g
FIBRA: 1,3 g
PROTEINE: 3,1 g
GRASSO: 12,4 g
CALORIE: 129
Biscuits aux noix sans farine, parfaitement croustillants à l'extérieur tout en étant moelleux et moelleux à l'intérieur.
INGRÉDIENTS
2 tasses (240 g) de noix
⅓ tasse (65 g) d'érythritol brun ou plus
¼ cuillère à café (2 g) de sel
1 œuf large
1 cuillère à thé (5mL) d'extrait de vanille
Cuire au four à 350 °F (177 °C) pendant 15 à 20 minutes. Laisser refroidir avant de servir.
Donne 12 cookies (macros par cookie)
GLUCIDES NETS : 1,4 g
FIBRE : 1,3 g
PROTÉINES : 3,1 g
GRAISSE : 12,4 g
CALORIES : 129
Biscoitos de nozes sem farinha, perfeitamente crocantes por fora, mas ainda macios e mastigáveis por dentro.
INGREDIENTES
2 xícaras (240g) de nozes
⅓ xícara (65g) de eritritol marrom ou mais
¼ colher de chá (2g) de sal
1 ovo grande
1 colher de chá (5ml) de extrato de baunilha
Asse a 350 ° F (177 ° C) por 15-20 minutos. Deixe esfriar antes de servir.
Rende 12 cookies (macros por cookie)
CARBOIDRATOS LÍQUIDOS: 1,4g
FIBRA: 1,3g
PROTEÍNA: 3,1g
GORDURA: 12,4g
CALORIAS: 129
Bezmączne ciasteczka z orzechów włoskich, idealnie chrupiące na zewnątrz, a jednocześnie miękkie i łatwe do pogryzienia w środku.
SKŁADNIKI
2 szklanki (240g) orzechów włoskich
⅓ szklanki (65g) brązowego erytrytolu lub więcej
¼ łyżeczki (2g) soli
1 duże jajko
1 łyżeczka (5 ml) ekstraktu waniliowego
Piecz w 177°C przez 15-20 minut. Ostudź przed podaniem.
Uzyskuje 12 ciasteczek (makra na ciasteczko)
WĘGLOWODANY NETTO: 1,4g
WŁÓKNO: 1,3g
BIAŁKO: 3,1 g
TŁUSZCZ: 12,4 g
KALORIE: 129
بسكويت الجوز الخالي من الطحين ، مقرمش تمامًا من الخارج بينما لا يزال طريًا ومضغًا من الداخل.
مكونات
2 كوب (240 جم) جوز
نصف كوب (65 جم) إريثريتول بني أو أكثر
نصف ملعقة صغيرة (2 جم) ملح
1 بيضة كبيرة
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
اخبز في 350 درجة فهرنهايت (177 درجة مئوية) لمدة 15-20 دقيقة. اتركه يبرد قبل التقديم.
ينتج 12 ملف تعريف ارتباط (وحدات ماكرو لكل ملف تعريف ارتباط)
صافي الكربوهيدرات: 1.4 جرام
ألياف: 1.3 جرام
البروتين: 3.1 جرام
الدهون: 12.4 جرام
السعرات الحرارية: 129
Flourless Walnut Cookies, perfect knapperig aan de buitenkant en toch zacht en taai aan de binnenkant.
INGREDINTEN
2 kopjes (240 g) walnoten
⅓ kopje (65 g) bruine erythritol of meer
¼ theelepel (2g) zout
1 groot ei
1 theelepel (5 ml) vanille-extract
Bak op 350 ° F (177 ° C) gedurende 15-20 minuten. Laat het afkoelen voordat je het serveert.
Opbrengst 12 koekjes (macro's per koekje)
NETTO KOOLHYDRATEN: 1.4g
VEZEL: 1.3g
EIWIT: 3.1g
VET: 12.4g
CALORIEN: 129
Μπισκότα καρυδιάς χωρίς αλεύρι, τέλεια τραγανά εξωτερικά ενώ είναι ακόμα μαλακά και μαστιχά εσωτερικά.
ΣΥΣΤΑΤΙΚΑ
2 φλιτζάνια (240 γρ.) καρύδια
⅓ φλιτζάνι (65 g) καφέ ερυθριτόλη ή περισσότερο
¼ κουταλάκι του γλυκού (2 g) αλάτι
1 μεγάλο αυγό
1 κουταλάκι του γλυκού (5 mL) εκχύλισμα βανίλιας
Ψήνουμε στους 350°F (177°C) για 15-20 λεπτά. Αφήστε το να κρυώσει πριν το σερβίρετε.
Αποδίδει 12 cookie (μακροεντολές ανά cookie)
ΚΑΘΑΡΟΙ ΥΔΑΤΑΝΘΡΑΚΕΣ: 1,4 γρ
ΙΝΕΣ: 1,3 γρ
ΠΡΩΤΕΪΝΗ: 3,1 γρ
ΛΙΠΑΡΑ: 12,4 γρ
ΘΕΡΜΙΔΕΣ: 129
Keto Flourless Royal Walnut Cake
Pan size: two 6-inch round pans
INGREDIENTS
4 large egg yolks
1 teaspoon (5mL) vanilla extract
½ cup (100g) granulated erythritol
½ cup (120mL) hot heavy whipping cream
2 ounces (60g) sugar-free dark chocolate ( I used Lindt 95% cocoa)
-Slowly add the hot heavy cream to temper the eggs yolks. Cook in low heat, stirring continuously until it thickens. Let it cool completely.
4 large egg whites
pinch of salt
⅓ cup (65g) granulated erythritol
1 ⅓ cups (135g) ground walnuts
-Bake at 350°F (177°C) for 20-25 minutes.
½ cup (115g) softened salted butter
ground walnuts for garnish
-Refrigerate for 1 hour before serving.
Yields 8 slices (macros per slice)
NET CARBS: 2.4g
FIBER: 2.0g
PROTEIN: 6.6g
FAT: 32.2g
CALORIES: 325
As an amazon affiliate I earn from qualifying purchases.
#ketoserts #ketocake #ketoroyalcake
Pastel de nuez real sin harina
Tamaño de la cacerola: dos cacerolas redondas de 6 pulgadas
INGREDIENTES
4 yemas de huevo grandes
1 cucharadita (5 ml) de extracto de vainilla
½ taza (100 g) de eritritol granulado
½ taza (120 ml) de crema batida espesa caliente
2 onzas (60 g) de chocolate negro sin azúcar
-Añadir lentamente la nata espesa caliente para templar las yemas. Cocine a fuego lento, revolviendo continuamente hasta que espese. Déjelo enfriar completamente.
4 claras de huevo grandes
pizca de sal
⅓ taza (65 g) de eritritol granulado
1 ⅓ tazas (135 g) de nueces molidas
-Hornear a 350 ° F (177 ° C) durante 20-25 minutos.
½ taza (115 g) de mantequilla salada ablandada
nueces molidas para decorar
-Refrigerar por 1 hora antes de servir.
Rinde 8 rebanadas (macros por rebanada)
CARBOHIDRATOS NETOS: 2.4g
FIBRA: 2.0g
PROTEÍNA: 6.6g
GRASA: 32,2g
CALORÍAS: 325
Torta Di Noci Reali Senza Farina
Dimensioni della padella: due padelle rotonde da 6 pollici
INGREDIENTI
4 tuorli d'uovo grandi
1 cucchiaino (5 ml) di estratto di vaniglia
½ tazza (100 g) di eritritolo granulato
½ tazza (120 ml) di panna da montare pesante calda
2 once (60 g) di cioccolato fondente senza zucchero
-Aggiungere lentamente la panna calda calda per temperare i tuorli d'uovo. Cuocere a fuoco basso, mescolando continuamente finché non si addensa. Lascia raffreddare completamente.
4 albumi grandi
pizzico di sale
tazza (65 g) di eritritolo granulato
1 tazze (135 g) di noci macinate
-Infornare a 350 °F (177°C) per 20-25 minuti.
½ tazza (115 g) di burro salato ammorbidito
noci tritate per guarnire
-Riporre in frigorifero per 1 ora prima di servire.
Produce 8 fette (macro per fetta)
CARBOIDRATI NETTI: 2,4 g
FIBRA: 2.0g
PROTEINE: 6,6 g
GRASSO: 32,2 g
CALORIE: 325
Gâteau royal aux noix sans farine
Taille de la casserole: deux casseroles rondes de 6 pouces
INGRÉDIENTS
4 gros jaunes d'oeufs
1 cuillère à café (5 ml) d'extrait de vanille
½ tasse (100 g) d'érythritol granulé
½ tasse (120 ml) de crème à fouetter épaisse et chaude
2 onces (60 g) de chocolat noir sans sucre
-Ajouter petit à petit la crème épaisse chaude pour tempérer les jaunes d'œufs. Cuire à feu doux en remuant continuellement jusqu'à épaississement. Laissez-le refroidir complètement.
4 gros blancs d'oeufs
pincée de sel
⅓ tasse (65 g) d'érythritol granulé
1 ⅓ tasse (135 g) de noix moulues
-Cuire au four à 350 °F (177 °C) pendant 20-25 minutes.
½ tasse (115 g) de beurre salé ramolli
noix moulues pour la garniture
- Réfrigérer 1 heure avant de servir.
Donne 8 tranches
GLUCIDES NETS : 2,4 g
FIBRE : 2.0g
PROTÉINES : 6,6 g
GRAISSE : 32,2 g
CALORIES : 325
Королевский ореховый торт без муки
Размер сковороды: две круглые сковороды диаметром 6 дюймов.
ИНГРЕДИЕНТЫ
4 больших яичных желтка
1 чайная ложка (5 мл) ванильного экстракта
½ стакана (100 г) гранулированного эритритола
½ стакана (120 мл) жирных горячих сливок для взбивания
60 г темного шоколада без сахара
-Медленно добавьте горячие жирные сливки, чтобы смягчить яичные желтки. Варить на слабом огне, постоянно помешивая, пока он не загустеет. Дайте ему полностью остыть.
4 крупных яичных белка
щепотка соли
⅓ стакана (65 г) гранулированного эритритола
1 ⅓ чашки (135 г) молотых грецких орехов
- Выпекайте при температуре 350 ° F (177 ° C) в течение 20-25 минут.
½ стакана (115 г) размягченного сливочного масла
молотые грецкие орехи для гарнира
-Холодите в течение 1 часа перед подачей на стол.
Дает 8 срезов
ЧИСТЫЕ УГЛЕВОДЫ: 2,4 г
ВОЛОКНО: 2,0 г
БЕЛКИ: 6,6 г
Жиры: 32,2 г
КАЛОРИИ: 325
كعكة الجوز الملكي بدون دقيق
حجم المقلاة: مقالي دائرية بحجم 6 بوصات
مكونات
4 صفار بيض كبير
1 ملعقة صغيرة (5 مل) خلاصة الفانيليا
نصف كوب (100 جم) إريثريتول محبب
نصف كوب (120 مل) كريمة خفق ثقيلة ساخنة
2 أونصة (60 جرام) شوكولاتة داكنة خالية من السكر
- أضيفي الكريمة الثقيلة ببطء لتلطيف صفار البيض. يُطهى على نار خفيفة مع التحريك المستمر حتى يتكاثف. دعها تبرد تماما.
4 بياض بيض كبير
قليل من الملح
نصف كوب (65 جم) إريثريتول محبب
1 1/2 كوب (135 جم) جوز مطحون
- اخبز على 350 درجة فهرنهايت (177 درجة مئوية) لمدة 20-25 دقيقة.
نصف كوب (115 جم) زبدة مملحة طرية
الجوز المطحون للتزيين
- يُترك في الثلاجة لمدة ساعة قبل التقديم.
Flourless Chocolate Walnut Cake with Coffee Mousse
Flourless Chocolate Walnut Cake with Coffee Mousse is a cold and creamy, best for spring or summer time. It is also light without flour, thus that makes gluten-free. Light cake with soft and airy coffee mousse on the top, is such a delectable cake. One of my favourites dessert of all time. Hope you will give it a try. Enjoy!
Ingredients:
7 inch springform pan (with a removable base)
Flourless Chocolate & Walnut Cake
110g (1/2 cup) unsalted butter
150g (1 ¼ cup) semisweet chocolate
3 eggs (separate egg yolk and white)
80g (1/3 cup) sugar
8g (1 tbsp) unsweetened cocoa powder
¼ tsp salt
½ cup walnut (chopped)
Coffee Mousse
2 egg yolks
80g (1/3 cup) sugar
12g (1 1/2 tbsp) cornstarch
160ml (2/3 cup) warm milk
1/2 tsp vanilla extract
1 tbsp instant coffee
5g (1/2 tbsp) gelatin powder
2 tbsp cold water
240g (1 cup) whipping cream, 35% fat, chilled
Unsweetened cocoa powder for dusting the top
¼ cup chopped walnut to garnish
Instructions:
1. Preheat oven to 180°C / 350°F. Grease and line a 8-inch (20 cm) springform pan (with a removable base) with parchment paper. Chop the roasted walnut.
2. Melt the chocolate and butter over a boiling water. Set aside to cool.
3. Separate egg yolks from whites. Add one egg yolk, cocoa powder and salt into the melted chocolate mixture. Mix until well combined.
4. Whip egg whites until foamy using a mixer. Gradually add sugar and whip until stiff peaks form. Gently fold the whipped whites into chocolate mixture. Add the chopped walnut. Pour batter into prepared pan and bake for 25 minutes. Let it cool completely while preparing the coffee mousse.
5. Prepare the coffee mousse. Stir egg yolks with sugar until creamy and pale yellow colored. Stir in cornstarch. Gradually whisk in the warm milk until completely combined.
6. Place the yolks mixture into a small saucepan and cook over low heat while stirring until boiled and thickened.
7. Remove from heat and stir in vanilla extract and instant coffee. Let it cool.
8. Dissolve gelatin in 2 tbsp cold water and let it sit for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over coffee mixture.
9. Whip the cold whipping cream until stiff peaks form. Gradually incorporate into coffee mixture.
10. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula.
11. Cover and refrigerate for about 4 hrs or overnight to set before serving.
12. Run a knife around the edges of the cake to remove the sides of the pan.
13. Do a little cake hack as shown in the video. That is to top the cake with walnut and cocoa powder dusting. (optional)
14. Cut the cake into slices and serve.
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The BEST Coffee and Walnut Cake | Classic Cake Recipe
The one where Matt makes his favourite cake in the world and, in his opinion, the best coffee and walnut cake around. Don't waste time reading this, go and watch the video and learn how to make this quick and easy coffee and walnut cake.
Recipe begins at: 2:22
Recipe:
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Ingredients
For the cake:
225g Self-Raising Flour
225g Caster Sugar
225g Unsalted Butter, softened
4 x Eggs
1 Tsp Baking Powder
100g Walnuts, crushed
2 Tbsp Coffee
2 Tbsp Camp Coffee Essence
Walnuts, to decorate
Chocolate Coffee Beans, to decorate (optional)
For the Buttercream:
125g Unsalted Butter, softened
275g Icing Sugar
2 Tbsp Camp Coffee Essence
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Italian walnut cake torta di noci glutenfree flourless 3 ingredients, walnuts, eggs and sugar
This is a traditional Calabrian Italian walnut cake recipe; called torta di noci. This is a gluten-free flourless cake made with only 3 ingredients. Walnuts, sugar and eggs and a little optional lemon or orange zest if you'd like. This is an easy cake to prepare and is best made the day before serving. A perfect cake for a special occasion for gluten-free guests. It is surprisingly light and we love the nutty flavour of walnuts with a hint of orange. Then served with berries and ice cream. Also great with coffee for breakfast, Italian style.
#italiancake #tortadinoci #walnutcake #calabriancake #3ingredientsdessert
Takes = 15 minutes
Bakes = 40-50 minutes
Make = 8-10 serves (20cm round springform cake tin)
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Chapters
0:00 3 ingredients
0:24 pre toast walnut 170c fan for 10 minutes and cool for 20 minutes
0:36 grind walnuts until course meal in food processor
1:39 prepare your cake tin 20cm 8 inches and preheat oven to 170c fan/ 340˚C fan
1:49 separate the eggs
2:21 whip sugar and egg yolks
3:00 gently fold in the walnut meal
3:22 add in orange or lemon zest
4:20 beat egg whites until soft peaks are formed
4:58 fold egg whites into cake batter 1/3 at a time
6:15 spoon into the baking tin
7:05 bake for 45-50 minutes then cool completely before removing the tin
7:55 dust with icing once completely cold to serve
_____________________________________________
Ingredients
* Toasted walnuts, ground – 300g, 11 oz (about 3 & 1/2 cups)
* White sugar, or caster – 200g, 7.1 oz (2/3 cup)
* Eggs, large – 3 (separated)
* Lemon or orange zest (optional) – 2-3 ts
* Powdered/icing sugar to serve
* Berries to serve
full recipe
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