About Keto and LCHF Recipes

Friendly Keto introvert. LCHF for 3+ years and counting! Love to create recipes, crazy into gaming, enjoying good films or gardening when I'm not chatting to my cat. That's it! Lovely to have you visit ... let's eat!

Easy Egg Foo Young

Sometimes you have days when a quick lunch or dinner dish is all you feel up to, or it’s been a busy day and you’re not feeling like the usual longer meal prep. Our favourite dish to make on days like these is Egg Foo Young.

This quick meal entails some easy veg prep, optional leftover cooked pork or chicken if you prefer (we usually have it vegetarian as I’ve made it here) beaten eggs, oil, soy sauce and you’re good to go. I like it peppery finished with lots of finely ground white pepper. I did not have any spring onions to garnish with today though!

Ingredients

  • 1 thumb fresh ginger peeled and finely chopped
  • 4 cloves peeled and chopped garlic
  • 1 small onion or shallot finely sliced
  • 1 red, yellow or orange bell pepper (or a few mini peppers)
  • Finely sliced cabbage, red and green, about 3 cups
  • 1 finely julienned carrot
  • 7 – 8 eggs, beaten
  • 2 tblspn Grapeseed oil
  • 4 tblspn good soy sauce

Totally Optional:

  • 1 tsp black bean sauce
  • 1 tsp shichimi togarashi spices (my little touch!)
  • 1 tsp dry Sherry
  • 1/2 tsp fine white pepper
  • Chopped spring onion to garnish

Method

We’re going to work fast in a hot flat skillet, steel preferred. Make sure to have a nice big spatula and all your ingredients prepped. Have your warmed plates ready as we’re going to be eating in less than 9 minutes!

  1. Heat your pan until hot on high and add the oil, then quickly add the ginger and then the garlic
  2. When fragrant, toss in the shallots or onion
  3. As they sizzle after 2 minutes add the thinly sliced bell pepper (you’d add your shichimi spices around now if you have)
  4. Once that starts sizzling add the rest of the veggies
  5. When veg start to just about look nicely cooked but still fresh, around 2 minutes, make a large well in the centre (see photo)
  6. Important! Add the soy sauce into this well. and let it bubble and boil (do not toss in veg!!!) until almost looking thickened and not runny, almost like the water is steamed off (this is where you could add a tsp of Sherry if not keto let it also boil away with the soy sauce)
  7. Then toss in the veggies, into the almost thickened soy sauce quickly and lightly, the soy sauce should have been almost blackened and “burnt”, it adds flavor
  8. Turn down the pan a teeny bit!
  9. Spread out the cooked veggies in the pan
  10. Keeping your pan hot, pour in the beaten egg and let it spread out evenly
  11. Let the egg cook 2 minutes, you want a nice browned egg underneath your veg
  12. Slice in quarters in pan when egg is just starting to bubble on top and cooked underneath (take a peek!) then flip each quarter over to cook the other side
  13. Cook another 2 minutes pressing down with your spatula to make sure all the egg is cooked through – this is where I crank the stove to high again for 10 seconds to give that final browning of the underneath of the egg
  14. Remove from stove and sprinkle with the white pepper pepper (optional)
  15. Serve 2 quarters each onto a hot plate and if you like extra soy, a dash of black bean sauce or extra soy sauce.
  16. Serve with keto noodles if you have, I meant to and totally forgot.
  17. Eat up, as it does not keep well!

Here is the quick photo trail of how I made it. I was working fast so the photos are not the best. My apologies.

Footnotes:

Growing up we used to go to an incredibly good Chinese Restaurant called … Happy’s Canton Restaurant. The gentleman that owned this restaurant was called, yes, Happy. But he was the most serious, quiet, subdued man you could wish to meet! Happy spoke very little English and I rarely saw him smile, but I really liked him. He had a beautiful face and I was a little in awe of this quiet, kind man in his freshly ironed white shirt bulging at the belly like a Buddha. The restaurant was tucked away in an area that was more on the industrial side of town and I remember there used to be a man that guarded the parked cars. I’m talking mid to late 1960’s when we started going there.

There was an altar with burning incense, a rotund laughing stretching Buddha, silk flowers and lucky cat, and beautiful Chinese decor and red lanterns. There was also a glass counter with Chinese candy, bowties and other exotic goodies and gifts; chopsticks, incense, beautiful painted lacquered boxes and scarves, behind which Happy sat on his chair when not busy. Just high enough to keep an eye on his patrons and through the kitchen cubby hole, and sometimes he would smoke a cigarette. To this 6+ year old, an extremely cool place to be.

You entered the restaurant on the lower level into a big banquet hall where the large Chinese weddings were held (we were lucky enough to see them sometimes) and walked on the edge of the hall’s pillars to the restaurant which was up a few stairs above the banquet hall. I do believe we even attended a wedding there when I was very young, a pal of my Dad’s from his business.

Happy took care of the front of business and took orders and his family were in the kitchen and oh, the delicious food aromas. There was a mysterious little window Happy would peg the orders onto, or mutter quietly into, and oh how I wished I could get into that kitchen of mystery and delicious delights. This restaurant was one of the cities best kept secrets. The Cantonese food was divine. The Best Chinese Food I’ve Ever Tasted. We had many meals there from when I was very little until Happy passed away and the restaurant closed down. I have incredibly good memories of this place and wonderful family meals and celebrations there. My parents loved good food and knew many people in the industry and to this day I have them to thank for my love of delicious and exotic food.

Years later after I was married I discovered my husband went there with his Dad when he was little, who used to get take-out, or his parents used to go there with their friends for … well, quite the parties!

Happy’s made an incredible impression on me and my dream is to recreate the delicious Egg Foo Young Happy used to make for us with that elusive smoked soy-sauce flavoured Chinese flair. Thank you, Happy. 🏮🥢❤

Keto Strawberry and Lemon Cheesecake with pecan crust

Quick, light and no baking!

Ingredients

Crust

  • 3 oz butter or 3/4 stick (5 tblspns)
  • 3 tblspn keto sugar
  • 1 cup pecan flour (ground pecans if you don’t have)
  • 1/2 cup almond flour
  • 1/4 cup ground flaxseed

Pork Butt Pot Roast in Red Sauce

Tender, tasty and time saving.

Ingredients

  • 1 pork butt 3 – 5 lbs (depends on your large pot capacity!)
  • Freshly ground pepper
  • 4 tblspn Grapeseed oil
  • 4 shallots
  • 1 large can crushed tomatoes 28 oz
  • 1 small can tomato paste
  • 1 cup red wine
  • 8 garlic cloves
  • 1-2 chillies
  • 1 tblspn smoked paprika
  • 1 tblspn cumin
  • 2 tblspn parsley
  • 1 tblspn thyme
  • 1 tblspn rosemary

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Keto Snaperdoodles, with flaxseed and spices

Gosh. I am in love with these. They remind me of a Biscoff cookie flavour but with the goodness of flaxseed, oatbran and almond flour. They are crunchy and very moreish! Don’t you love the name? I was going to call them Keto Snaps and my sweetie came up with this fun name! Basically an almond snap turned into a tasty little crunchy cookie square. Healthy, full of fibre, gluten free and lchf. I will try them with a bit of coconut flour next time and I’m sure you could substitute a ¼ cup of almond flour with finely shredded coconut too for more texture and flavour!

Summary: we’ll be making a buttery sweet dough in a mixer with spices, keto caramel syrup and vanilla essence, pressing into a large cookie tray, chilling in fridge for an hour then scoring and baking for 15 to 20 minutes. Scoring again and then cooling right down before storing.

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Keto Burfi (Indian sweetmeat or dessert)

My Dad had business friends who used to give him delicious Indian sweet treats around the time of Diwali. He would bring home an exquisite platter of colourful home-made “sweet meats” and we would enjoy the delicious variety sparingly, knowing how much work, care and love went into making them. They had edible gold and silver leaf, pastel sprinkles, hues of green, pink and orange or crispy golden deep fried, sometimes also studded with a few tiny silver balls or decorated with rainbow coloured puffed rice. As a child I remember hearing the Women and Girls would gather together in large groups in sizeable home kitchens and spend a day or weekend making these delicious, beautiful, delicately spiced exotic treats together, then sharing them with family and friends. I wished I could be a part of such a close knit culture, togetherness and bonding over such an auspicious time of year.

I thought of Burfi the other day – it’s one of my favourite ones – besides Halwa, Laddu and Gulab Jamun – to name a few. Hah, those decadent days are over! But how to make Burfi … and Keto/LCHF? So yesterday evening I gave it a try and it worked out great. It’s a treat though … so watch your carbs.

This Burfi is delicately spiced with a hint of cardamom, saffron and rose water. It’s decorated with pistachio, almonds and ground freeze dried strawberries. It’s mid winter here and we’re just on the other side of a snowy blizzard and ice storm, so it was the perfect way to spend a late afternoon experimenting.

Summary: we’ll be using the stove top and a very large deep saucepan and wooden spoon. Melting butter or ghee if you have, adding dry ingredients, stirring and stirring until a dough forms.

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Keto Basque Cheesecake

I’ve never made this crustless cheesecake and only eaten it once in a restaurant. Four of us shared a slice and I remember promising a keto version to myself. I’ve adapted a few recipes into this LCHF keto recipe and it’s as delicious as it looks. Much lighter than normal cheesecake if you keep your mixing light and not overly beaten. It has a wonderful dark “burnt” caramelised edge and warm depth of flavour and is creamy and much less dense than a traditional cheesecake. I do believe it is traditional in Spain to enjoy it alongside a glass of Sherry!

A large part of important prep is having your baking pan well greased with butter, layering two sheets of parchment paper, also buttering after each is layer is put in the pan. Leave a good amount of paper higher than the top of the pan by at least 10cm (4 inches?) as this beautiful cheesecake can rise quite a bit and above the rim of the cake tin. It is now my most favourite cheesecake.

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Dried Cranberries and dinner ideas

A quick post. I dried more cranberries yesterday. If you can get fresh cranberries, I can recommend this method the flavour is incomparable to store bought! I posted a few pics of dinner ideas below too.

A reminder that all recipes I post can be converted to non-keto using the exact same quantities. The flour and sugar ratios are the same.

What you need:

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Keto Vanilla Caramel Sauce

Do you have 30 minutes to spare to make this sauce?

5 minutes to gather and measure your four and a ¹/⁴ ingredients; amother 5 to melt the buttery sugar together and 5 more to let the butter and sugar foam and boil stirring all the while. 1 more minute to add the cream and then 14 minutes of gentle boiling and stirring and voila! Cool off by dunking your pot in a bath of ice water and then bottle when cooled.

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Fudgy Keto Brownies

This keto recipe is based on Alton Browns twice baked method and makes 48 sizeable brownies (I used a 40x20cm lined pan) and the recipe can be halved. What magic is this twice baked method that they turn out so moist? It’s a mystery! I also prefer a process of melting sugar into the butter as keto sugar can be very gritty, and this fixes that problem. Just be sure not to let the butter get too hot when dissolving the sugar in the butter.

These Brownies are fudgy goodness; so much so that you might end up cutting them into smaller squares. They are concentrated chocolate bombs, almost like a chocolate fudge dessert. You have been warned!

Summary: melt butter and sugar, mix in dry ingredients and then eggs; bake for 15 min, cool for 15, bake for 35 – 40 min

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