- aiello
- enriched in fiber
- biscotti con eritritolo
- biscotti senza zucchero
- candida
- candida aiello
- catena lunga
- dolce
- erythritol
- eritritolo negli impasti
- gluten free
- inulin
- inulina a catena lunga
- natale
- nutrizionista
- ricetta
- ricetta chetogenica
- ricetta dolce
- ricetta facile
- ricetta keto
- ricetta ketogenica
- Ricetta online
- ricetta vegana
- RICETTA VELOCE
- senza glutine
- senza lattosio
- senza zucchero
- tronchetto
- vegan
- vegano
Recipe🎄TRONCHETTO DI NATALE 🎄 by Candida Aiello - Keto Wellness Kitchen
Recipe for dessert: Candida Aiello's CHRISTMAS TRONCHETTO, No added sugar, No milk and dairy products so you can enjoy the polyphenols in dark chocolate. Gluten-free version also available. A tasty and sin-free dessert!
CHRISTMAS LOG by Candida Aiello
From the Group: The Sweet: Between Science and Knowledge
No added sugarDairy-free so you can enjoy the polyphenols in dark chocolateAlso in gluten free version
Ingredients:
NEEDED FOR A LOG FOR 6 SERVINGS
Cookie dough (recipe follows)Custard with vegetable milk (HERE'S THE RECIPE., but cow's milk should be replaced with rice or soy or almond milk with no added sugar)Water chocolate mousse (60 g water + 50 g 70% dark chocolate)Bagna with 60 grams of water and 1 teaspoon of rumPreparation:
Prepare the custard first and keep it in the refrigerator.
We use a vegetable milk rather than cow's milk because casein does not allow the absorption of cocoa polyphenols , powerful antioxidants Once you have made the custard you turn to making the cookie dough.
Cookie dough
Ingredients (servings for 45x37 or 40x40 baking pan):
130 grams of egg white
55 grams of yolk
50 grams of erythritol
40 grams wheat flour 00 (25 rice flour and 25 potato starch for gluten free version)
30 grams of sunflower seed oil
25 grams of long-chain inulin
3 grams of optional soy lecithin (tip of a teaspoon)
2 grams of vanilla powder
Grated peel of a small lemon
If you prefer, you can also make a cocoa cookie dough by weighing 30 grams of flour and 10 grams of bitter cocoa
Cookie dough procedure:
- In planetary mixer or with electric whips, whip egg whites and erythritol.
- Halfway through whipping, add inulin by sprinkling and continue whipping until the whipped mixture is thick and firm. ( look at the photo to see the right consistency)
- Add the yolks and lecithin to the whipped egg whites and mix gently from the bottom up with a licker until incorporated.
- Sift the flour and add it to the whipped mixture, stirring it gently by hand with a licker from the bottom up.
- Stir in the seed oil and flavorings and always mix gently from the bottom up.
- Adhere a sheet of parchment paper, cut to size, to the bottom of the baking sheet (standard black baking sheets measure about 45x37 cm) .To make the sheet of parchment paper stay flat and not move, smear the base of the baking sheet with a tiny bit of oil.
- Pour in all the mixture and, with the help of a spatula, spread it evenly, taking care to maintain the same thickness in all places in the pan.
- Bake in a static oven at 190 degrees for 9 minutes.
While the cake is baking, prepare a clean dishcloth soaked under water and wrung out as much as possible and open it on the work surface
As soon as you take the cake out of the oven, tip it back on the table over the damp dish towel, gently remove the baking paper that was at the base, and cover completely with foil.
Let it cool this way for 5 minutes, then turn over, remove the tea towel and cover with more foil, sealing the four sides tightly so the roll does not dry out.
With the help of a brush, evenly wet the cookie dough square with the water and liqueur and cover with the custard, which you must level out well with the help of a spatula.
Roll the cookie dough on itself and seal the roll with foil, closing the ends like a candy.
Now you can prepare the water chocolate mousse.
- In a small saucepan, heat the water, add the chopped chocolate, and melt completely while turning with a whisk.
- Place the saucepan in a boule filled with ice, and with the help of an electric whisk, whip until the mousse solidifies and takes on a frothy consistency.
- Transfer the roll to a serving plate, remove the foil, and top with the mousse, helping with a spatula.
- With the tines of a fork, recreate the veins of the log and decorate as desired.
The log will keep in the refrigerator covered by a bell for up to 5 days.
Now the nutritional values per serving .... and what a serving!!!
As many as 100 grams!!!
Kcal 168
Fat 9.7 g
of which saturated 3.3 g
Carbohydrates 22 g
of which sugars 3.7 g
Fiber 6.5 g
Protein 6.3 g
Salt 0.1 g
Dr. Candida Aiello
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Nutritionist creator of sweet and savory recipes that are low glycemic index and nutritionally balanced.
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PASTRY CREAM by Candida Aiello - Sugar Free
Aggiornato il 03 January 2024
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