Category Archives: Keto Recipes

Keto Chocolate Orange Pound Cake

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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

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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

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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

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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

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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

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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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Keto Lamb Stew: the spring edition

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Hello! It’s been a while as life has been busy with getting vaccinated, more work and less time for cooking. Yesterday I made this ground lamb stew. We had some beautiful big radish and I subbed them as potatoes. I’m sure you know, but radish cook soft and just like potatoes, absorb the delicious flavours of a stew and are very satisfying.

To summarise: while browning the onion cut your veggies up, add the lamb, veggies and top with herbs, fresh or dried, add seasoning and simmer until tenderly cooked. Lets go!

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Keto Mexican Cheese Corn Bread

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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!

Let’s bake!

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Almond Cloud Summer Keto Dessert

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If you have fresh berries, gelatine, cream and 10 minutes to spare, try this light and delicious easy keto dessert. It’s … almost Panna cotta? For non-keto use same quantity cane sugar.

Almond Cloud Summer Dessert

Ingredients

  • 1 envelope gelatin (or 1 heaped tablespoon)
  • 1 cup water, cold
  • 1/2 cup heaped keto sugar
  • 1 cup cream
  • 1 ½ tsp Almond Extract
  • 2 tblspn passion fruit concentrate (optional)

Method

  1. In a pot, pour in cold water
  2. Add gelatine, whisk to dissolve.
  3. Add sugar once dissolved. Heat water until just warmed but not simmering, stir until sugar is dissolved too.
  4. Add cream.
  5. Add essence. Cool and pour into non stick mold.
  6. Refrigerate for 4 hours minimum or overnight.
  7. Serve with fresh berries and whipped cream.
  8. If you have, place on top of a slice of keto shortcake, then add fruit and whipped cream.

It’s heavenly!

I used this wonderful sugar free passion fruit concentrate from Hawaii in this dessert.

Breakfast!

Hot keto porridge with blueberries, cream and keto honey, bullet proof coffee.

Dinner idea:

Cauliflower and broccoli cheese, Mediterranean veggie tray bake and pork chop.

Every curry I make starts with:

Toasted spices, added onion, pureed ginger and garlic, curry powder, turmeric, chili powder, bay, lime and curry leaves. Add fresh diced tomatoes, simmer and add meat of choice. This turned into a chicken curry.

The view from my home office upstairs. Crabapple blossoms!