Spiced Pumpkin Cake with Rum Cream Cheese Frosting

Posted on by
Reply

I love spices. The house is still fragrant with ginger and cinnamon after this absolute winner of a cake. Enjoy this moist low carb high fibre and protein treat!Spiced Pumpkin Protein Cake with Rum Cream Cheese Frosting LCHFIngredients

  • 1 cup butter
  • 1 cup brown keto sugar
  • 4 eggs
  • 1 cup sour cream (not runny)
  • 1 cup pumpkin puree (if using your own drain very well, must not be watery)
  • 2 tsp vanilla essence
  • 1 cup almond flour (press into measuring cup and level)
  • ½ cup vanilla protein powder
  • ¼ cup oat fibre
  • ¼ cup coconut or peanut flour
  • 2 tsp baking powder
  • ¼ tsp xantham gum powder
  • 2 tblspn cinnamon powder
  • 1 tblspn ginger powder
  • 1 tsp all spice powder
  • ¼ tsp cloves (optional)
  • ¼ tsp nutmeg (optional)
  • Frosting: ¼ cup softened butter, 1½ cup cream cheese, 1 cup powdered keto sugar, 1 tsp rum essence, 1 tblspn molasses, optional

Method…<!–more–>

  1. Gently melt butter on stove and when melted stir in and dissolve keto sugar. Whisk well. Turn off heat.
  2. In a separate bowl mix together the sour cream, eggs, pumpkin puree and vanilla essence. Whisk well.
  3. In another bowl mix together all the dry ingredients, including the spices. Whisk.
  4. Add butter/sugar mix to dry mix. Will turn into light doughy texture. Don’t panic!
  5. Add egg/pumpkin/sour cream wet mix to dough and stir or beat lightly until a nice heavy cake batter. Make sure you whisk well to remove lumps.
  6. Your oven should be heated to 350⁰F.
  7. Let batter rest 5 minutes.
  8. Pour batter into a well greased large deep cake or bundt pan.
  9. Place in oven to bake and set a timer for 45 minutes.
  10. Check with a toothpick or skewer and if it comes out clean remove cake immediately from oven.
  11. Let rest 15 minutes and then turn out onto cake rack to cool.
  12. Dust with powdered keto sugar or frost with the frosting recipe.
  13. Frosting: beat together the cream cheese, powdered keto sugar, butter and add the tsp of rum essence … or real rum! (Optional molasses for flavour)
  14. When cake is completely cool spread over frosting.

This cake is utterly delicious, moist, not overly sweet and very satisfying. Be generous with the spices and frosting! Keeps well for 1 week, but if it’s warm store in refrigerator.A visit to the farmers market:

Oatbran, Almond, Chia and Blueberry Cookies

Posted on by

Here is a recipe for you to try! They turned out sooo yummy that I wanted to post this before I forget how I made them today. Apologies for the lack of photos, but I just threw these together on a whim.

Oatbran, Almond, Chia and Blueberry Cookies

Ingredients: (makes 18+-)

  • 1 stick of butter or 113 grams
  • 1 ½ cup of keto sugar (I used 1 cup white, ½ cup brown)
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup almond flour (or your preferred nut flour)
  • 1 ½ tsp baking powder
  • ½ cup oats
  • ¼ cup oat bran
  • ¼ cup oat fibre
  • ¼ cup chia
  • ¼ cup ground flaxseed
  • 1 tblspn cinnamon
  • ½ cup flaked almonds
  • ¾ cup dried blueberries or dried strawberries (cut the strawberries into smaller bits) or your preferred fruit

Method:

  1. In a large mixing bowl beat together the softened butter and sugar until well mixed
  2. Add the single beaten egg
  3. Mix in the vanilla essence
  4. Add in the nut flour, cinnamon and baking powder
  5. Turn oven on to 350⁰ F or 175⁰ C
  6. Add in the oats, seeds, flaked nuts, fruit and mix in very well
  7. Scoop spoonfuls and roll into a ball in your greased hands, flatten in your palms, place on parchment paper lined cookie tray
  8. Bake for 12 – 15 minutes until golden brown
  9. Cool well before storing
  10. You could also chill the dough overnight and bake the next day

Make sure to let them completely cool before removing from the baking tray. I left them in a full 15 minutes in the oven as I like cookies well browned. I guarantee you will love these too. I’m sure you could switch up with pecans or walnuts, maybe add chopped macadamia nuts or even chocolate chips.

Have a wonderful day!

Chocolate Keto Granola

Posted on by
Reply

Recipe: makes about 4-5 cups

Oven temp: 320⁰F or 160⁰C

Optional: makes yummy snack bark, though a tad fragile and keep refrigerated

Chocolate Granola

Ingredients:

  • 1 ½ cups chopped pecans toasted
  • ½ cup chopped almonds
  • ½ cup coconut flakes, toasted
  • ¼ cup pumpkin seeds
  • ¼ cup chia seeds
  • 2 tbl sesame seeds
  • 2 tbl poppy seeds
  • ¼ cup vanilla or chocolate protein powder
  • ½ cup almond butter
  • 2 tblspn tahini (optional)
  • 1 egg, beaten
  • 4 tbls keto sugar syrup
  • ½ tsp stevia drops (optional for extra sweetness)
  • 1 tsp vanilla essence or almond essence (optional)
  • 1 bar unsweetened dark baking chocolate
  • 2 tbl ghee or unsalted butter
  • If too wet add some almond flour at the end and taste before adding raw egg to see if you like it sweeter, add more sugar syrup according to your preference!

Keto Cauliflower Soul Soup

Posted on by
Reply

I absolutely love cauliflower and autumn!

Cauliflower Soul Soup with a Touch of Spice

Ingredients

  • 1 stick butter (4 oz, 113g)
  • 1 large or 2 small onions
  • 1 bunch of celery
  • 1 head of cauliflower
  • 1 thumb of fresh ginger
  • 4 to 8 garlic cloves
  • 1 tsp cumin
  • 1 tsp white pepper
  • 1 tsp dill dried or fresh
  • 1 tsp herb salt
  • ½ tsp dill seeds
  • ½ tsp saffron threads
  • Chicken, beef or onion stock to cover veg, about 4 to 5 cups (1 litre)
  • ½ cup heavy cream

Continue reading →

Keto Chocolate Almond Protein Bites

Posted on by
Reply

I had intended to cut these into bars but they are quite rich. Here’s the thing, though. I end up eating more than one at a time, so I’ll leave it up to you how you cut them!

Keto Health Bites (or Bars)

  • 1 cup whipping cream (240ml)
  • 3/4 cup keto sugar (150g)
  • 2/3 milk powder (130g)
  • 2/3 cup protein or whey powder
  • 1/2 cup almond flour (100g)
  • 1/2 cup almond or peanut butter
  • 1/2 cup almond flakes (70g)
  • 1/2 cup coconut flakes (70g)
  • 1/2 – 1 tsp almond or vanilla essence (your preference)

For topping:

Continue reading →

Keto Hummus with black soy beans

Posted on by

I wish this looked tastier but trust me, it’s delicious.

• 2 cans soy black beans (15 oz ea/425 g – 5 net carbs per ½ cup)
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp paprika
• ¼ tsp fenugreek powder- optional
• 1 tsp cumin powder
• 1 tsp dried or fresh mint
• ¼ tsp cardamom
• 1 tsp lemongrass turmeric paste – optional
• 1 dessert spoon tahini
• ⅓ cup olive oil
• ½ juice of a lemon and zest too
• 3 tblspn sour cream
• Few saffron threads – optional

• 1 tsp Himalayan sea salt

Blend all together and dust with mint, lemon zest, paprika and a drizzle of olive oil.

Continue reading →

Spiced Red Cabbage Stew

Posted on by
2

We had a smoked pork loin for dinner today with cauliflower mash and I had this beautiful red cabbage and a tart Granny Smith apple to use up. With a low carb count today I figured one green apple in an entire pot of 1 red cabbage could not hurt. Here is a tasty recipe I hurriedly scribbled down when a lovely former neighbour called over the holidays. The family became wonderful friends to our family … this is from many many years ago when I was still a little girl. We were lucky enough to be introduced by Traudi to delicious German food as she is a fabulous cook as well as her wonderful family traditions. I’m officially old enough now to call those “the good old days”! Heartfelt thanks to a dear friend who is still as kind, thoughtful and much treasured and loved by our family. Thanks for the recipe Traudi – please forgive my little twists on your version!

Ingredients:

  • 1 medium red cabbage (if you only have a green cabbage – go for it!)
  • 3 small onions
  • 3 – 4 cloves garlic
  • 3 tblspns oil, grapeseed
  • 1 tart green apple
  • 1 tsp each caraway seed, mustard seed, Chinese 5 spice or allspice, white pepper, salt
  • 4 tblspns brown keto sugar
  • 3 tblspns balsamic or other good vinegar
  • 2 tblspns butter

Method

Continue reading →

Red Chicken Curry in Coconut Cream

Posted on by

Here is a recipe I made today. If it’s winter where you live, it’s warming and hearty.One more thing, please toast your spices and then blend them – if you can. It’s worth the small effort and your nose will thank you!Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 3 – 4 cardamom seeds
  • 4 tblspn oil or butter
  • 1 small onion
  • 1 – 2 shallots
  • 4 – 6 large chicken thighs
  • 1 tblspn garam masala
  • 1 – 3 tblspn curry (I like spicy!)
  • 2 tblspn turmeric
  • 1 tblspn chilli powder
  • 1 can coconut cream
  • 1 cup chicken stock
  • 4 – 6 garlic cloves
  • 1 fresh green chilli
  • 1 thumb ginger
  • 1-2 carrots or small yam
  • 2-3 zucchini
  • 3 red/yellow bell peppers
  • 2 tsp turmeric

Continue reading →