Delicious Cheesy Keto “Corn” Bread

In this keto “corn bread” we’ll sub the corn kernels with chopped yellow peppers and add an optional tsp of pure corn extract if you have – it’s pricey but worth it and lasts a long time! The almond flour gives a lovely corn meal texture. This is a moist cheesy bread and really delicious. You could also bake these in a muffin pan and cut the baking time.

  • ¼ cup olive oil + 1 tblsp butter
  • 1 medium onion, diced small
  • 1 green mild chili, finely chopped (optional)
  • 4 garlic cloves diced (optional)
  • 1 cup diced yellow pepper
  • 2 cups almond flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup grated sharp cheddar
  • 2 eggs, beaten
  • 2 tblsp keto honey
  • 1 cup buttermilk
  • 1 ½ tsp corn extract (optional)
  1. Heat oil and butter in a cast iron skillet or Dutch oven and saute diced veggies until soft and translucent. Let cool while you prepare your other ingredients.
  2. Mix together dry ingredients.
  3. Mix together wet ingredients and add to dry.
  4. Scrape in the cooled veg and buttery oil mix into the batter and mix gently. Turn batter into the skillet making sure your skillet is still well greased and bake at 375⁰ F for 25 to 30 minutes until lightly brown on top.
  5. Top with butter and sprinkle with Cayenne or Smoked Paprika if you like a little bit of zing.

Serve warm and refrigerate to store.


Cranberry Rum Orange Red Onion and Brie Galette

This is wonderful as an appetiser to start a special meal or as a main dish served with green veggies or a salad. We had it as our Christmas eve dinner starter.

If you’re making this for a dinner party I suggest you make the pastry and filling a day ahead to assemble and bake on the day.

Cranberry Orange Red Onion and Brie Galette

Pastry Ingredients:

  • 2 eggs
  • 1 stick butter (4 oz or 120g)
  • ¼ cup parmesan cheese
  • 2 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tblspn xantham gum
  • 2 tsp onion powder
  • 1 tsp garlic powder

Filling Ingredients:

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  • 2 red onions, sliced
  • 4 tblspn butter
  • 1 cup cranberries
  • 1 green apple, peeled and grated
  • 1 orange, use zest and squeezed juice
  • 2 tblspn rum
  • 2 tblspn very good quality balsamic vinegar
  • 2 tblspn brown keto sugar
  • 1 tsp thyme or mint
  • 1 round brie or camembert

To make pastry: place dry ingredients in mixer or food processor and cut in cold butter. Mix until butter rubbed in. Add parmesan cheese and 2 eggs and process until a dough forms. Wrap and place in fridge to chill while you make filling. Flatten the dough a bit before storing to make it easier to roll out.

In a decent sized pot, melt butter. Add sliced onions and cook until softened. Add cranberries, orange juice, rum, orange zest, grated apple. Stir gently. Add balsamic vinegar and sugar and stir. Let simmer about 25 minutes, gently stirring just a few times. Lastly stir in mint or thyme if you are using herbs and turn off stove.

Heat oven to 350⁰F or 180⁰C

Let onion filling cool quite a bit. Pop the brie in the freezer while you roll out the dough. The brie will be easier to slice. I wrapped my dough in parchment paper which I then used for baking on. On a big pizza pan, roll out the dough into a round but it does not have to have perfect edges. Hopefully you have a rolling pin, or press down with your hands until round-ish and flat. This is the beauty of a galette. Rustic and improvised!

Spread half the onion mix in the middle leaving a generous border of pastry open which you will fold in. Slice the brie into the onion mix. Top with the rest of your onion mix and then the rest of the brie slices. Use up all that brie!

Fold your pastry over and in towards the filling mix covering about ⅓ of the onion mix. If it’s hard to work with chill the pan in the fridge to firm up the pastry. Pinch closed any pastry “holes” on the sides. Brush pastry with beaten egg or milk/cream.

Place in the middle of your oven and bake for 25 to 30 minutes or until pastry is just turning golden.

Serve slices after letting galette rest about 10 minutes out of the oven.

Happy Holidays! 🕯❤

Cranberry Brandy cake, rum chocolate brownies and cardamom shortbread.

Chocolate coconut oatbran crunchies

Holiday tea party

Keto Chocolate Coffee Olive Oil Cake

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

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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Keto Nut Butter Cookies with chocolate chips

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.

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Keto Strawberry and Lemon Cheesecake with pecan crust

Quick, light and no baking!

Ingredients

Crust

  • 3 oz butter or 3/4 stick (5 tblspns)
  • 3 tblspn keto sugar
  • 1 cup pecan flour (ground pecans if you don’t have)
  • 1/2 cup almond flour
  • 1/4 cup ground flaxseed

Keto Snaperdoodles, with flaxseed and spices

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.

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Dried Cranberries and dinner ideas

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.

What you need:

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Fudgy Keto Brownies

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

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Cranberry and Lemon Yoghurt Loaf

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