Delicious Cheesy Keto “Corn” Bread

In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.

  • ¼ cup olive oil + 1 tblsp butter
  • 1 medium onion, diced small
  • 1 green mild chili, finely chopped (optional)
  • 4 garlic cloves diced (optional)
  • 1 cup diced yellow pepper
  • 2 cups almond flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup grated sharp cheddar
  • 2 eggs, beaten
  • 2 tblsp keto honey
  • 1 cup buttermilk
  • 1 ½ tsp corn extract (optional)
  1. Heat oil and butter in a cast iron skillet or Dutch oven and saute diced veggies until soft and translucent. Let cool while you prepare your other ingredients.
  2. Mix together dry ingredients.
  3. Mix together wet ingredients and add to dry.
  4. Scrape in the cooled veg and buttery oil mix into the batter and mix gently. Turn batter into the skillet making sure your skillet is still well greased and bake at 375⁰ F for 25 to 30 minutes until lightly brown on top.
  5. Top with butter and sprinkle with Cayenne or Smoked Paprika if you like a little bit of zing.

Serve warm and refrigerate to store.


Cranberry Rum Orange Red Onion and Brie Galette

This is wonderful as an appetiser to start a special meal or as a main dish served with green veggies or a salad. We had it as our Christmas eve dinner starter.

If you’re making this for a dinner party I suggest you make the pastry and filling a day ahead to assemble and bake on the day.

Cranberry Orange Red Onion and Brie Galette

Pastry Ingredients:

  • 2 eggs
  • 1 stick butter (4 oz or 120g)
  • ¼ cup parmesan cheese
  • 2 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tblspn xantham gum
  • 2 tsp onion powder
  • 1 tsp garlic powder

Filling Ingredients:

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  • 2 red onions, sliced
  • 4 tblspn butter
  • 1 cup cranberries
  • 1 green apple, peeled and grated
  • 1 orange, use zest and squeezed juice
  • 2 tblspn rum
  • 2 tblspn very good quality balsamic vinegar
  • 2 tblspn brown keto sugar
  • 1 tsp thyme or mint
  • 1 round brie or camembert

To make pastry: place dry ingredients in mixer or food processor and cut in cold butter. Mix until butter rubbed in. Add parmesan cheese and 2 eggs and process until a dough forms. Wrap and place in fridge to chill while you make filling. Flatten the dough a bit before storing to make it easier to roll out.

In a decent sized pot, melt butter. Add sliced onions and cook until softened. Add cranberries, orange juice, rum, orange zest, grated apple. Stir gently. Add balsamic vinegar and sugar and stir. Let simmer about 25 minutes, gently stirring just a few times. Lastly stir in mint or thyme if you are using herbs and turn off stove.

Heat oven to 350⁰F or 180⁰C

Let onion filling cool quite a bit. Pop the brie in the freezer while you roll out the dough. The brie will be easier to slice. I wrapped my dough in parchment paper which I then used for baking on. On a big pizza pan, roll out the dough into a round but it does not have to have perfect edges. Hopefully you have a rolling pin, or press down with your hands until round-ish and flat. This is the beauty of a galette. Rustic and improvised!

Spread half the onion mix in the middle leaving a generous border of pastry open which you will fold in. Slice the brie into the onion mix. Top with the rest of your onion mix and then the rest of the brie slices. Use up all that brie!

Fold your pastry over and in towards the filling mix covering about ⅓ of the onion mix. If it’s hard to work with chill the pan in the fridge to firm up the pastry. Pinch closed any pastry “holes” on the sides. Brush pastry with beaten egg or milk/cream.

Place in the middle of your oven and bake for 25 to 30 minutes or until pastry is just turning golden.

Serve slices after letting galette rest about 10 minutes out of the oven.

Happy Holidays! 🕯❤

Cranberry Brandy cake, rum chocolate brownies and cardamom shortbread.

Chocolate coconut oatbran crunchies

Holiday tea party

Keto Chocolate Orange Pound Cake

This is a nice moist slightly heavy heavenly dark chocolate pound cake with a lovely orange flavour. I used a bundt pan. If you split this into 2 loaves be sure to lessen the bake time. I blitzed 2 tiny mandarins in (or use a small orange) – use sugar-free orange essence if you prefer.

It’s the best lchf keto cake I’ve created.

Chocolate Orange Pound Cake

  • 4 oz melted butter (½ cup)
  • 3 oz dark cocoa (½ cup)
  • 12 oz brown keto sugar (2 cups)
  • 13 oz almond flour (2 ½ cups)
  • 3 oz coconut flour (½ cup)
  • 3 tsp baking powder
  • 1 cup sour cream or yogurt/ buttermilk
  • ½ cup heavy cream
  • 4 eggs
  • 2 tblspns olive oil
  • 2 small mandarin or 1 small orange, cut into segments including peel
  • 2 tsp vanilla essence

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Zesty Pepper, Herb and Feta Relish

Great with burgers, lamb chops, on green salad … or anything really!

Ingredients

  • 1 cup pickled peppadews or mama lils peppers (about 16)
  • 1/4 cup olive oil
  • 1 lime, juiced or 1/2 lemon
  • 1 thumb ginger, pressed through garlic press
  • 6 cloves garlic
  • 1 tsp ground pepper
  • 1/2 tsp chilli flakes or Korean Gochugaru
  • 1/2 cup cilantro or parsley if you don’t like cilantro, fresh mint might be good too
  • 1/2 block feta, chopped (I used goat feta here, yum!)
  • 1 tsp onion powder
  • 1 chopped shallot
  • 1/2 tsp harissa (optional)

Keeper Keto Coconut Cookies

Oatbran and toasted coconut are the stars in this recipe. You can substitute non keto for the flours, oatbran (oats) and use normal brown sugar. Leave out the beef collagen if you prefer. It will be slightly less chewy but fine!

  • 1 oz or 2 tbl cream cheese
  • 5 oz or 10 tbl butter
  • 2 eggs
  • 1/2 tsp salt
  • 2 tsp vanilla essence and/or
  • 2 tsp rum essence

Beat wet ingredients together well.

Add

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Keto Chocolate Coffee Olive Oil Cake

It’s birthday weekend for my Sweetie, so time to bake. This is my keto version of an olive oil flourless chocolate cake bake. I can’t remember where I got this recipe or when I changed it up, but here it is, in a keto version. Rich, dense coffee flavoured chocolate cake! It’s very very good though not too photogenic.

Summary of what we do:

Filter strong cup of coffee and dissolve sugar in it and stir in cocoa. Beat eggs and olive oil; add almond flour and mix together, combine with wet olive oil mix and lastly add cocoa mix then bake 45 to 50 minutes at 325⁰F/160⁰F

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Keto Raspberry Cupcakes

We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.

I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.

Summary:

Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.

Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.

This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.

Recipe:

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Cheesy Zucchini Egg Bites

Our dairy delivery just started a local Farmer to Table Veggie Box. It is wonderful, a veritable treasure trove of goodness. Included were 4 beautiful zucchini. And some wonderful sweet onions. Our fridge is full so I made this for some space!What we’ll do: turn the oven on to 350⁰F; grate the zucchini, onion and cheese, mix in the dry ingredients then blend the eggs and olive oil, fold egg into zucchini onion mix and scoop into muffin pan. Makes 12 large bites.These are about 130 calories each, 4g net carbs, 8g protein and 8g fat each.If you would like to add more cheddar cheese, you can load some up on top. More carbs and calories then! Cooked, diced bacon could be added to as well as finely chopped fresh red chillies. A bit of lemon zest for extra zing or fresh herbs chopped in. Experiment with your favourite savoury flavours or other cheese – crumbled feta and diced olives? It’s so much fun!
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Minted Keto Caulitato Salad with blue cheese and snow peas

I love mint in vegetables. It adds zing and summer lightness! Today, we are in the grips of a scary heatwave, salad and leftovers was all we could muster up. Snap peas, dill cucumber pickles and boiled eggs make up this cauliflower “potato” salad. Eaten warm after just assembling is absolutely advised!

Summary: have some eggs boiled and peeled, even if you do them a day ahead. Then we’ll be steaming a head of cauliflower, making the dressing and prepping the veggies and herbs that we layer in. Make sure you have either blue or feta cheese to top with. Or none, if you prefer! I like blue cheese as you don’t need much and it packs in a lot of flavour.

Let’s go!

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