The omelet cake is one of the most well-loved desserts in Korea - it’s basically a small rolled up pancake stuffed with whipped cream and fruits. Here I’m showing you how to make a keto-friendly version of this lovely dessert, with no almond flour/coconut flour! There’s only around 1.5g net carbs in each piece.
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Instagram: https://instagram.com/ketofoodie.hk
Ingredients (yields 12 servings):
FOR MINI PANCAKES:
Eggs 3
Vanilla extract 1tsp
Olive oil 2tbsp
Heavy whipping cream 1tbsp
Pinch of salt
Powdered erythritol 2tbsp
Konjac flour (glucomannan) 1.5tbsp
Baking powder 1tsp
FOR FILLINGS:
Strawberries 6
Heavy cream 200ml
Powdered erythritol 2tbsp
Directions:
FOR MINI PANCAKES:
1. Blend granulated erythritol into powder with a food processor (follow this only if you don’t have powdered keto sweeteners)
2. Separate 3 egg whites from yolks
3. In a bowl, mix egg yolks, vanilla extract, olive oil, heavy cream and salt until emulsified.
4. Beat egg whites with powdered erythritol until stiff peaks are formed
5. Incorporate 1/4 of the meringue into the egg yolk mixture, then transfer the mixture to the remaining meringue. Cut and fold until well combined.
6. Slowly sift in konjac flour and baking powder and keep on whisking to prevent lumps from forming.
7. Pipe the batter on a baking sheet into circles of ~7cm in width.
8. Bake at 170C for 10 mins.
FOR FILLINGS:
1. Cut six strawberries. 3 diced, 3 cut into 1/4.
2. Whip heavy cream with powdered erythritol until stiff peaks are formed.
3. Roll up the pancakes and fill them with whipped cream and strawberries. Dust with powdered erythritol before serving.
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顏值超高的韓國人氣甜品水果抱抱卷, 生酮版每件只含有約1.5克淨碳水化合物, 而且真的很易做, 味道亦跟凡人版無異 :D
請讚好我的IG, 裡面有更多生酮/減醣資訊以及外食推介 :)
Instagram: https://instagram.com/ketofoodie.hk
材料 (可製作12件):
小烤餅:
雞蛋 3隻
雲呢拿香精 1茶匙
橄欖油 2湯匙
鮮奶油 1湯匙
鹽 少許
赤藻糖醇粉 2湯匙
蒟蒻粉(魔芋粉) 1.5湯匙
泡打粉 1茶匙
餡料:
士多啤梨 6粒
鮮奶油 200毫升
赤藻糖醇粉 2湯匙
小烤餅:
1. 將赤藻糖醇打成粉末狀
2. 預熱焗爐至攝氏170度
3. 將三隻蛋白跟蛋黃分開
4. 將蛋黃與雲呢拿香精、橄欖油、鮮奶油、鹽攪拌至乳化
5. 蛋白加入赤藻糖醇粉，並打發至乾性發泡
6. 將四份一蛋白霜加入蛋黃糊攪拌，然後將蛋黃糊倒入餘下蛋白霜，以切拌法攪拌均勻
7. 過篩加入蒟蒻粉、泡打粉，並持續攪拌以避免顆粒形成
8. 將粉漿唧成7厘米寬的圓形
9. 以攝氏170度烤焗10分鐘
餡料:
1. 6粒士多啤梨其中3個切粒、3個切成四份一
2. 鮮奶油加入赤藻糖醇粉打發至乾性發泡
3. 將小烤餅捲起再唧上奶油、加入士多啤梨，並於表面灑上赤藻糖醇粉即成
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