Quick Microwave Keto Bread and other Snippets

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 sure a large deep microwave safe saucer would work too! The melted butter prevents the batter sticking and gives a nice moisture to the bread base.

The last fave one I microwaved is the almond/coconut mix with a tsp of xylitol honey added and topped with allspice and cinnamon. It was delicious!

So here is the basic recipe with variations and method:

Ingredients

  1. 3 tablespoons almond flour
  2. 1 tsp (heaped) coconut flour
  3. 1/2 tsp baking powder
  4. 1/2 tsp grapeseed oil
  5. 1 egg (if *very* small eggs use 2)
  6. Tiny pinch of salt

Variations:

  • Leave plain for toasting!
  • Stir in 1/4 cup strong cheddar cheese
  • Dried herbs and garlic powder
  • 1 tsp keto honey and allspice and cinnamon sprinkled on top to taste
  • Top with 1 tbls fried onions and sundried tomatoes for mini savoury pie, maybe pitted sliced olives too?
  • 1 tbls powdered xylitol with mixed berries chopped up and maybe a ¹/⁴ tsp vanilla or almond essence
  1. Melt 1 tsp butter in baking receptacle
  2. Add dry ingredients to mixing bowl or jug
  3. Add egg and oil
  4. Mix well with large fork
  5. Add variation if using
  6. Pour into lil’ melted buttered dish
  7. Microwave for 1 minute and 35 seconds
  8. Let cool before slicing
  9. Or eat warm if you can’t wait!

I made all the breads in about 20 minutes. I had just baked a loaf of “real” bread for my partner that took 4 ¹/² hours!

I hope you try this it’s a really quick, light and tasty treat.

☝️ This is the mix with keto honey, then topped batter with spices

☝️My favorite, and this is the flour mix I settled on as the best!

Update: Toasts great!

Oh!

Quick tip!

Add a chunk of blue cheese to your cauliflower mash for a delicious change. Omgosh, it is fabulous! Or any mash for that matter.

Cat in a basket. Cats have a good life if they choose to move in with us from the streets. All our cat adoptions have been strays. Vinny helping me work from home.

New mask gifted to me!

I mean, how cute is this fabric … thanks my love!

Porch light added by my sweetie, it’s a gecko and purchased a loooong time ago at the Grahamstown National Arts Festival in South Africa. We have two, and they are much treasured. If you ever have the opportunity to go to this festival – do it!

My sister has been braaing up a storm in South Africa! Excellent Roodeberg red wine from the Southwestern Cape in the Paarl area and where my Dad was born, is of course her accomplice. Check out her culinary skillz, our family like to cook! LOL. She is staying with my Mum in South Africa during these unprecedented and challenging times where they have just emerged from a very strict quarantine lockdown, and can now take walks and leave their homes.

Looks like they are doing just fine!!!

Oxtail, herbed chicken, stuffed pork loin, ribs … wow Spoti!

Mum made lemon marmalade from her lovely lemon tree and sent me this pic!

Stay safe out there! ❤

Fruit Bake

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

Ingredients

  • 3/4 cup butter, melted
  • 1 cup of your fave keto sugar
  • 4 eggs
  • 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

Method:

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Keto Almond Biscotti

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.

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Fig and Toasted Pecan Bread

We went to friends for a board game night and I baked two quick loaves of bread to take. These loaves are gluten free, low carb (you can leave the figs out for an even lower carb count) and fantastic with just butter or any cheese.

This is a variation of my other nutty keto loaf. I plan to bake other variations, like an olive parmesan or spiced ginger and apple loaf.

The beauty of this loaf is it’s so quick, no separate beating of egg whites, folding in and working quickly like other keto breads. I let the one loaf rest in the dough stage while I mixed up the second. Baked beautifully!

Best flavour in this loaf is the toasted pecan flour, it came out like pecan butter and the taste was sublime!

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A Case for Xmas Cake (more cake … fresh fruit! )

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.

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Apple Sauce Bundt Cake with maple icing

When I woke up yesterday, if you had have told me I’d be baking that evening … in a brand new and much desired and longed for bundt cake tin, I’d have not believed you. Yesterday my partner texted me from a kitchen store where he was acquiring a cheesecake springform pan as he is The Maker of Delicious Cheesecakes in this house. “Anything you need?”, he asked. Just as well it was raining. I’d planned on walking over to meet him, but it was pouring down.

I’m a pushover for two things, plant nurseries and … kitchen shops. It’s bad. Really bank balancing breaking bad.

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Orange Cardamom Thanksgiving Cake

Omgosh, the flavours of this LCHF cake are fabulous. Good to serve with coffee, as dessert after a meal or freshly baked and still warm with either mascarpone cheese or sour cream too. I kind of like sour cream or Greek yogurt with dessert!

What ingredients should you expect to have to bake this?

You’ll need one fresh orange for the zest and juice for sure, ground cardamon and vanilla paste to get the full flavours. Definitely almond flour and buttermilk. If you don’t like cardamom, ground ginger would work great too!

This was dessert after our Thanksgiving dinner of roasted veggies and duck with keto cranberry sauce.

I’m truly humbled, grateful and thankful for the many blessings we have, loving family and friends, and your sincerely appreciated visits. Thank you!

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Keto “English” cream tea Scones

I woke up this morning and needed a cream tea scone. It was that simple. Necessity being the mother of invention I created this recipe just now and holy cow, it worked. I’m recording it right now before I forget the quantities, and my future self can bake them again. They are truly delicious. We had them with butter, raspberry and strawberry keto jam and whipped cream. I’m pretty sure they would be fabulous topped with a good sharp cheese of your choice too. Though not everyone likes cheese with their scones I suppose, I might be in the minority!

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My Chaffle Recipe (sweet) with berries and cream

I’ve been putting off trying out the mini waffle maker my partner bought for me … well, I think more nervous about making a keto chaffle itself!

The trick is to work fast, and I mean really fast.

Wow, are they are delicious!

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