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
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.
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.
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.
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.
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.
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
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 →
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: