I like unusual flavour combinations and in my pre-keto days a favourite summer treat was to eat waffles from a place called Waffle Window. There was always a line. This sweet/savoury waffle was my favourite but the Loaded Berry Waffles were amazing too.
I never had fresh berries so for this recipe I used a few plums. They were not quite ripe either! Anyhow, the gist of this recipe is to bake your fruit in butter while you prep the batter. Add the light scone-like topping, flaked almonds, more spices, bake and you’re done! Delicious with a cup of coffee and topped with whipped cream.
I’m beginning to think this is the only muffin recipe I’ll be using for a long while, just varying the flavours and types of nut flour I use. These are fresh out the oven to break an 8/16 fast since late lunch yesterday. Delicious slathered in butter. Just butter! I’m also convinced my favourite keto sugar is the brown version in the image below. Absolutely NO aftertaste, coolness and really tastes good. I’m not sure how I’ll bake keto sponge cakes in future, but honestly, it’s 100% the best flavour.
What we’ll be doing here – melting the butter/sugar mix gently on the stove; mix all the dry ingredients in a separate bowl and in another bowl mix cream/nut milk/buttermilk with eggs and orange zest. Make sure to check you have some spices handy, I used a few or you can just stick with cinnamon. There are some optional things you can leave out, it will absolutely work without the optional add in’s. Makes 1 dozen muffins. Here we go:
If you have some fresh berries and ingredients for fathead dough, then you have the basic ingredients to make this recipe. The process is in three stages. First the filling, which is basically like a light cheesecake filling. Next you mix the dough and while it’s baking you make a quick glaze. This was my first time baking these and it took me a little longer than it should. Next time I will have everything prepped and be more organised. I literally decided to bake these on the fly today when I saw the strawberries needed to be eaten. Here goes!
1x 8oz cream cheese package
1/2 cup ground white keto sugar (if it’s too granular it’s not pleasant)
2 egg yolks
2 tsp vanilla essence
zest of a lemon (an orange would be good too if you don’t have lemons)
Worth the time and these are delicious. I think a Keto version is such a win, as it’s meat wrapped in a cheese dough. I mean, how can that not be good?!
If you have leftover savoury ground beef these would be the perfect leftover plan. Also, I would suggest making the ground beef filling ahead and let it cool off completely as it’s easier to work with in the dough. Hot filling in a cheese dough is not fun to work with – I found that out as this was one of those spur of the moment “I need empanadas – after 3 years of none – in my life” now! Also let your dough chill in the fridge at least 30 minutes. It’s possible to make these in one go but you’ll see how hard it was to work with fresh warm dough and filling in my pics below.
Yesterday I tried four different versions of quick microwave bread. I used little flat ramekins for each bread and then cut them like a pie slice to show the texture. They are easy to pop out, slice through the middle and toast, if that’s what you’re looking for. The secret I found to a perfect mix was 90% almond flour and 10% coconut flour. The coconut flour binds it nicely! I discovered this in the last of the 4 mixes I tried. The pure coconut flour was the one I liked the least – it was still good – just too heavy for my taste.
My favourite were the last two I made. One was a mix where I added a 1/4 cup of strong white cheddar cheese, the other was spiced and sweet. Another secret is to melt a tsp of butter into the dish you are going to use.
I’m very relieved and pleased. I’ve discovered my food sensitivity to coconut is only coconut oil or coconut butter. After nibbling tiny bits of shaved coconut and increasing it slowly over a few months I am fine. But coconut oil for cooking completely closes up my nose with rhinitis so badly I almost can’t breathe or lie down, let alone sleep and it lasts about 2 days. Turns out the processing of the coconut is what affects me. I did some internet research and this is apparently a thing. What they do to the coconut during this process to give me such a reaction, I have no idea. It started when we used coconut oil to cook with, and took me months to figure out. I had thought it was an allergy I developed to all things coconut. I love everything about coconut, and will happily do without coconut oil, but oh! to be able to bake with coconut flour will be a joy! My next adventure is to try coconut milk or cream, we’ll see. To celebrate I baked this fruit coffee cake with 2 table spoons of delicious coconut flour … small steps… as I’m still super nervous of the terrible symptoms of a reaction, and I was fine!
There are also a few odds and ends I posted after the recipe.
Coffee Cake Fruit Bake
3/4 cup butter, melted
1 cup of your fave keto sugar
1/2 cup buttermilk/kefir/sour cream
2 tsp vanilla essence
Zest of an orange
1 3/4 cups almond flour
2 heaped Tblsp coconut flour
1/4 tsp salt
2 tsp baking powder
Any fresh or sugar free canned berries, or fruit of your choice
The last few Biscotti remain in a tin, so it’s a good time to post this recipe as they are “endorsed” by how long they have lasted, which has not been quite 10 days! I often bake two different items in one go, as I did when I baked these Biscotti. When I’m in the middle of baking I feel … oh well, all standard baking ingredients are on the counter and a mess is already made, might as well bake two goodies. I’ll post the fruit bake I made next.
I was born in South Africa and a standard in most homes is something called “rusks” dunked in a cup of tea or coffee, or just crunched as a snack, sort of similar to Biscotti. I do like Biscotti but they really don’t come close to the comfort of a hearty rusk, but we did enjoy these very much.
(My Mum bakes a large batch of rusks at least every few weeks, a handy standby for pop in friends. They are a sweet baked cake-like loaf, torn apart or sliced into pieces and then dried overnight in a slow oven. In SA they range from plain buttermilk rusks, to raisin and bran, or even lightly spiced and sometimes even aniseed, which I’m not a fan of.
It’s been every kind of winter weather today. Crisp sunshine, sleet, windy gusts, calm and then driving rain. A “spend time in the kitchen” kind of day.
The lovely mandarins I bought for zesting and freshly purchased cocoa seemed the perfect combination for cheesecake.
I was surprised to see how cracked the cheesecake turned out and learned that overbeating is the cause. It’s odd, because when I poured it into the cheesecake pan I thought, ooh!, what a wonderful light mix. Using a whisk is apparently the answer to a perfectly smooth, heavier more settled mix and smoother top. I did use an electric beater, so lesson learned. Be sure to let all your cream cheese come to room temperature if using a whisk, otherwise you’ll be tired out mixing until smooth. Letting ingredients get to room temperature is a challenge for me as my recipes are usually impromptu whims!
I’m not a fan of glacé fruit of *any* kind and I dislike traditional compressed glacé Christmas fruit cake intensely. It’s the worst! Sticky sickly sweet, weird texture, the glacé fruit has no resemblance of fruit flavour whatsoever, and yucky to eat … and barely a trace of cake. I fall firmly into the non- fruitcake group.
But. I’ve been baking this LCHF cake for Xmas for a few years now. It’s based on a friend of my parents, Kathy, who lives in South Africa. I wrote her recipe up in 1987(!) and have used it as a base since then. It’s evolved into a more keto friendly cake, still a tad high in carbs if you’re on serious keto, but fine for an annual holiday treat. I never ever made the icing though! Not a fan.