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低碳、生酮、無糖、無麩質 食譜分享

[生酮甜點] 檸檬杯子蛋糕 Keto Lemon Cupcakes -無糖無麩質

[生酮甜點] 檸檬杯子蛋糕 Keto Lemon Cupcakes -無糖無麩質

 

小提示:不想看那麼多圖片的朋友,可以按上方的  “Jump to Recipe” 直接跳到食譜喔!

生酮甜點食譜又來囉~今天來介紹大家一定會喜歡的 檸檬杯子蛋糕 Keto Lemon Cupcakes 

加州一年四季都是陽光燦爛,氣候宜人,種植蔬菜水果特別容易,公婆家的後院就是一座「開心農場」,芭樂、楊桃、香蕉、檸檬….一年四季都有不同的水果可以吃,大豐收的時候還可以跟鄰居「以物換物」,每次去拜訪他們一定會帶著滿滿一袋自家栽種的有機檸檬回來,看著這滿滿一袋黃澄澄的檸檬,我心中有好多食譜浮現,最後決定拿它們來做小巧可愛的生酮檸檬杯子蛋糕 

 

檸檬獨特的酸甜滋味,不管是加在甜點或是鹹食,都能更完美地詮釋一道料理。酸V酸V的檸檬,讓蛋糕甜而不膩,蓬鬆柔軟的蛋糕體,擠上檸檬奶油乳酪裝飾,清新酸甜, 就像戀愛一般的甜蜜滋味! 蛋糕體利用椰子粉製作,讓對堅果過敏的朋友也可以享用!

 

所需材料:奶油乳酪、動物性鮮奶油、蛋、檸檬萃取液、椰子粉、檸檬、無鋁泡打粉、赤藻醣醇、無鹽奶油

需要工具:手提電動攪拌器馬芬烤模馬芬紙模

在檸檬的選購上,因為要取外皮,建議使用有機檸檬較佳,在取檸檬皮時不要削到白色皮囊部分,不然會苦。

 

在攪拌麵糊時應該要蛋、乾粉交叉放入,讓麵糊保持滑順蓬鬆狀。麵糊完成時我用冰淇淋勺舀出放到紙模裡,很方便,你也可以用湯匙。每個紙模都放好麵糊之後,左右輕輕搖晃讓麵糊平整,提起馬芬烤模往桌上摔幾下,把空氣震出。

 

350F/170C烤15-25分鐘。在烤箱漸漸膨脹的蛋糕~好療癒的畫面啊~




擠花要點:

在擠花部分,我的擠花嘴口徑其實有點太小,擠花看起來不夠「大方」,以至於剩了不少檸檬奶油乳酪霜,建議使用口徑較大的擠花嘴,如果沒有擠花嘴,也可以把擠花袋前端剪去,有一個圓洞可以擠花。

 

我用的擠花袋是18寸的(長度),沒有擠花袋也可以用三明治袋。把奶油霜放進擠花袋時,先把擠花袋放在一個高一點的杯子裡,用杯子當作支撐,再將擠花袋外圍向外翻扣在杯緣,再把奶油霜舀進擠花袋裡。檸檬奶油乳酪霜做好之後要先放冰箱冷藏,才不會融化,如果奶油霜軟化,擠花不好控制。

烤好的蛋糕體必須要等到冷卻之後才能擠花。

 

做好的杯子蛋糕要放到蛋糕盒裡放冰箱冷藏,5-7天內食用完畢。這蛋糕冰的才好吃。

生酮檸檬杯子蛋糕




!!生酮檸檬杯子蛋糕淨碳水只有4克!!

檸檬杯子蛋糕
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列印食譜

生酮檸檬杯子蛋糕 Keto Lemon Cupcakes

酸V酸V的檸檬加在甜點裡,讓蛋糕甜而不膩,再擠上檸檬奶油乳酪裝飾,酸酸甜甜,生酮檸檬杯子蛋糕就像戀愛一般的甜蜜滋味! 

Course Dessert
準備時間 10 minutes
烘培時間 20 minutes
總共時間 30 minutes
份量 6
每份熱量 320 kcal
作者 Sophie

材料

tbsp=大匙; tsp=茶匙

蛋糕體 Cake batter

  • 奶油乳酪 55g, 室溫軟化 cream cheese 55g softened
  • 無鹽奶油 55g ,室溫軟化 unsalted butter, softened
  • 赤藻醣醇 45g Erythritol 45g
  • 檸檬萃取液 1/4 茶匙, 可省略 Lemon Extract, may omit
  • 2 顆檸檬的檸檬皮屑 2 lemon's zest
  • 椰子粉 45g coconut flour 45g
  • 泡打粉 1 茶匙 backing powder 1 tsp
  • 鹽 1/4 茶匙 salt 1/4 tsp
  • 蛋 3顆 (一顆蛋去殼淨重50g) 3 large eggs (1 egg is about 50g w/o shell)
  • 動物性鮮奶油 55g heavy cream 55g
  • 檸檬汁 1 大匙 fresh lemon juice 1 tbsp

擠花裝飾 Frosting

  • 奶油乳酪 113g, 不要退冰 cream cheese 113g cold
  • 鮮奶油 180g heavy cream 180g
  • 赤藻醣醇粉 50g, 用磨豆機磨成粉 Erythritol powder 50g Grind it in a grinder
  • 檸檬汁1 tbsp fresh lemon juice 1 tbsp
  • 檸檬萃取液 1/4 tsp, 可省略 lemon extract 1/4 tsp may omit

作法

準備工作 Preparation

  1. 烤箱預熱350F/170C,烤架放在烤箱中層。

    Preheat oven 350F/170C, put the rack in the middle of the oven. 

  2. 取兩個檸檬的皮屑(不要刮到白色皮囊),榨一大匙檸檬汁,準備好馬芬模並鋪上紙模,將鹽、泡打粉、椰子粉放到容器裡混合均勻(此為以下所說的乾性材料)

    Zest 2 lemons (be careful not to get the white part), juice 1tbsp lemon juice, line the muffin pan with liner, mix dry ingredients ( salt, baking powder, coconut flour) in a mixing bowl. 

  3. 將檸檬汁放進鮮奶油中,備用

    Mix lemon juice into heavy cream. (it will curdle) 

蛋糕體 Cake batter:

  1. 打發奶油至呈現反白,加入奶油乳酪、赤藻醣醇檸檬萃取液、檸檬皮屑,攪拌均勻至滑順狀

    Beat butter until fluffy and the color off-white. Add cream cheese, erythritol, lemon extract, lemon zest, mix well. 

  2. 加入一顆蛋,攪拌均勻至滑順狀,加入1/3的乾性材料

    Add 1 egg, mix until smooth, then add 1/3 dry ingredients (Preparation 2.)

  3. 加入第二顆蛋,攪拌均勻至滑順狀,加入剩下的一半的乾性材料

    Add 2nd egg, mix until smooth, then add half of the rest dry ingredients

  4. 加入第三顆蛋,攪拌均勻至滑順狀,加入剩下的所有乾性材料,攪拌均勻

    Add the last egg, mix until smooth, then add the rest of dry ingredients.

  5. 最後加入檸檬汁+鮮奶油,攪拌均勻,最後麵糊的質地類似充滿空氣的馬鈴薯泥,沒有像馬鈴薯泥那樣堅實,也不是像一般蛋糕麵糊那樣可以像瀑布一樣流淌下來

    Add lemon juice + heavy cream (preparation 3.) , mix well, the cake batter should look like very fluffy, airy mashed potato.

  6. 冰淇淋匙將麵糊挖起一球,放到馬芬紙模中。左右輕輕搖晃馬芬模讓麵糊平整,提起馬芬模往桌上摔幾下,震出空氣。(如果你的麵糊沒辦法左右搖晃就能平整,代表你的麵糊太乾了,補救辦法是把所有麵糊倒回攪拌盆裡,加入一些鮮奶油讓它變濕一點,烘烤時間要多加15-20分鐘)

    Use an ice cream scoop, scoop out cake batter and evenly distribute it to each muffin liner. Shake the muffin pan slightly so the batter can be flattened. Lift the pan about 10cm high and drop it onto the table to get out of air bubbles. (If you cake batter can't be flattened by lightly shaking, that means your batter is too dry, put the batter back to the mixing bowl and add some heavy cream a bit at a time until achieve the consistency shown as picture above)

  7. 350F/170C烘烤15-25分鐘,牙籤插入不沾黏即可

    Bake 350F/170C about 13-25 min, test with a toothpick, the cake is done when the toothpick is dry w/o liquid coming out.

擠花 Frosting

  1. 將奶油乳酪放到大攪拌盆裡攪拌均勻至滑順狀

    Mix the cream cheese in a mixing bowl until smooth.

  2. 加入赤藻醣醇粉,檸檬汁、檸檬萃取液,攪拌均勻

    Add erythritol powder, lemon juice, lemon extract, mix well.

  3. 將鮮奶油分多次加入,攪拌到蓬鬆堅挺狀,若沒有馬上要用的話要放冰箱

    Add heavy cream a bit at a time, mix until fluffy and stiff. Keep it in the fridge if not used right away.

  4. 擠花頭放進擠花袋裡,前端剪掉,奶油霜加入擠花袋裡,將擠花袋的口收緊,從蛋糕外圍開始往中心繞圈圈擠,沒有擠花頭可以把擠花袋前端剪掉即可,沒有擠花袋可以用三明治袋

    Put a frosting tip in a piping bag, cut off the tip, put the frosting in the bag, start squeeze from the outer rim to the center. You can also use a ziplock bag.

  5. 冷藏可保存5-7天,儘速吃完

    Keep in the fridge for 5-7 days. 

小撇步

  1. 在檸檬的選購上,因為要取外皮,建議使用有機檸檬較佳,在取檸檬皮時不要削到白色皮囊部分,不然會苦。
  2. 在攪拌麵糊時應該要蛋、乾粉交叉放入,讓麵糊保持滑順蓬鬆狀。
  3. 每個紙模都放好麵糊之後,左右輕輕搖晃讓麵糊平整,提起烤盤往桌上摔幾下,把空氣震出。
  4. 把奶油霜放進擠花袋時,先把擠花袋放在一個高一點的杯子裡,用杯子當作支撐,再將擠花袋外圍向外翻扣在杯緣,再把奶油霜舀進擠花袋裡。檸檬奶油乳酪霜做好之後要先放冰箱冷藏。
  5. 烤好的蛋糕體必須要等到冷卻之後才能擠花。
  6. 做好的杯子蛋糕要放到蛋糕盒裡放冰箱冷藏,5-7天內食用完畢。這蛋糕冰的才好吃。
  7. 如果沒有檸檬萃取液可以直接取消,多刨一顆檸檬皮增加香味,不建議增加檸檬汁以免太酸或使蛋糕體太濕
  8. 檸檬奶油裝飾擠花因為加了奶油乳酪,比一般鮮奶油擠花硬挺,攜帶給朋友很方便
  9. 以下營養成分已包含裝飾擠花

Notes:

  1. It's better to use organic lemon to reduce the chance of exposing to the chemicals left on the zest. 
  2. It's important to alternate eggs and dry ingredient when mixing them. Try to keep the cake batter fluffy the whole time.
  3. After evenly distribute the cake batter in the muffin liner, lightly shake the pan so that the batter can be flattened. Drop the pan onto the table to get the air bubbles out.
  4. When putting the frosting into the piping bag, it's easier by placing the bag in a tall glass, use the glass as support. 
  5. Keep the frosting in the fridge if not used right away
  6. Wait until the cupcake has been chilled before start frosting. Or it will melt. 
  7. The cupcakes can be kept in the fridge for 5-7 days. 
  8. You can omit lemon extract, or zest 1 more lemon to replace it, but don't increase lemon juice. Lemon extract only gives the fragrance, not the tanginess. 
  9. The nutrition facts include the frosting.

Nutrition Facts
生酮檸檬杯子蛋糕 Keto Lemon Cupcakes
Amount Per Serving
Calories 320
* Percent Daily Values are based on a 2000 calorie diet.





更多生酮食譜:

生酮迷你香腸麵包

迷你香腸麵包

一分鐘生酮巧克力蛋糕 免烤

免烤巧克力蛋糕

我的低碳生酮烘培必備的材料(點圖連結):

iHerb 5%優惠碼:AEM7007

我推薦的椰子粉 Coconut Flour

iHerb Nutiva, 有機椰子粉

Amazon:

 

我推薦的洋車前子粉 Psyllium Husk Powder

iHerb Now Foods, 健康食品洋車前子殼粉

Amazon:

 

我推薦的杏仁粉 Almond Flour:

iHerb Bob’s Red Mill, 無麩質扁桃仁粉

Amazon:

我推薦的赤藻醣醇 Erythritol:

iHerb: Now Food 赤藻醣醇 Erythritol

Amazon:

我推薦的甜菊糖 Liquid Stevia Extract

iHerb Now Foods, BetterStevia,液體甜味劑

Amazon:

我推薦的可可粉 Cocoa Powder:

iHerb Ghirardelli, 優質烘焙可可

Amazon:


我推薦的黃原膠 Xanthan gum

iHerb Bob’s Red Mill, 黃原膠

Amazon:

 

 

檸檬萃取液 Lemon Extract

冰淇淋勺 Ice cream scoop :

Amazon                                    Yahoo Taiwan

 

 

無鋁泡打粉:

 

網友延伸做法:

Claire

Made these last night into keto lemon champagne cupcakes to celebrate the New Year! Looks and tastes great!

 

 

 

 





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