We had some almond butter that was in the cupboard for months. So here is a quick little recipe I put together to use it up. I’m sure that peanut butter would be just as delicious, or any other nut butter!
Summary: we’ll be mixing the eggs and keto sugar first, then beating in the nut butter (it’s a workout without a beater!). Adding almond and vanilla essence, a little bit of nut flour and then once mixed placing teaspoons-full into a greased baking pan preferably lined with parchment paper. Press with an oiled fork, push in a few keto chocolate chips if you like and finish with a grind of Himalayan salt. Bake at 350⁰F for 12 – 15 minutes until browned. Makes about 20.
You guys, this is really delicious. I’ve never been a fan of corn on the cob, or served up piled on my plate. But I do love corn bread. My Mother makes a steamed corn bread with minced corn that is utterly sublime. It is steamed in a pressure cooker in a deep pudding bowl with a tented aluminum foil lid tied down with cooking string. Utterly delicious. I wish I had a photo of it from back in the day!
Here is my recipe which is a fond throwback to my very old and most thumbed, loved and favourite recipe book, Moosewood Cookbook by Mollie Katzen. More on this marvelous and beloved vegetarian book after my recipe adaptation to a keto-friendly recipe with some changes. No sweetcorn in here but a super moist corn bread with good flavours. I did purchase an entirely natural corn essence but you don’t need it!
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.
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’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.
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
These are gluten free and not exactly keto as they have dates, but no sugar added and I used keto chocolate to dip them in. Delicious holiday treats. Big thanks to my Sister who found the base recipe I could work with!
Lastly, I have newfound respect for chocolatiers, as wow, I have never made chocolate sweet treats before. It was a learning experience!
Summary: soften chopped dates in butter, rum and fresh fresh orange juice, add to processed dry ingredients. Form into balls, roll in pistachio and coconut – or either; refrigerate while melting chocolate then cover with chocolate and store in fridge.
I made some yummy dried cranberries on Wednesday and used half of them for my toasted keto muesli mix and the rest in this loaf. You can also use sour cream or a mix of both Greek yoghurt and sour cream instead of all yoghurt for this loaf.To summarise: mix your dry ingredients in large mixing bowl. In a pot on low heat melt butter and stir in your preferred keto sugar to partly dissolve sugar and mix in the rest of the wet ingredients; fold into dry mix. Add fruit – any dried or fresh berries are fine to substitute!I have also posted the quick method I used to dry the cranberries below. So much better than shop bought, if you have the time. Continue reading →
I’ve literally been putting off trying a yeast keto bread for years. I love yeast. I miss baking with yeast. It’s delicious fragrance invokes such cosy memories and the feel of kneading a pliable dough is sublime. The friendly yeasty beasty that has brought deliciousness to humanity over the ages is a miracle of fermentation and nothing smells quite as good baking. What inspired me to finally take the leap of faith? Recently I discovered a lovely site, Wingspread Farm where you can buy home baked bread from their Florida farm stall Continue reading →