Almond Cloud Summer Keto Dessert

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!

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 Basque Cheesecake

I’ve never made this crustless cheesecake and only eaten it once in a restaurant. Four of us shared a slice and I remember promising a keto version to myself. I’ve adapted a few recipes into this LCHF keto recipe and it’s as delicious as it looks. Much lighter than normal cheesecake if you keep your mixing light and not overly beaten. It has a wonderful dark “burnt” caramelised edge and warm depth of flavour and is creamy and much less dense than a traditional cheesecake. I do believe it is traditional in Spain to enjoy it alongside a glass of Sherry!

A large part of important prep is having your baking pan well greased with butter, layering two sheets of parchment paper, also buttering after each is layer is put in the pan. Leave a good amount of paper higher than the top of the pan by at least 10cm (4 inches?) as this beautiful cheesecake can rise quite a bit and above the rim of the cake tin. It is now my most favourite cheesecake.

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Keto Vanilla Caramel Sauce

Do you have 30 minutes to spare to make this sauce?

5 minutes to gather and measure your four and a ¹/⁴ ingredients; amother 5 to melt the buttery sugar together and 5 more to let the butter and sugar foam and boil stirring all the while. 1 more minute to add the cream and then 14 minutes of gentle boiling and stirring and voila! Cool off by dunking your pot in a bath of ice water and then bottle when cooled.

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Chaffles: Brie, persimmon and basil with keto maple syrup

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.

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Gingerbread Fruit Bake

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.

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Keto Danish Pastries with Strawberries

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!

Filling

  • 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)

Beat all the ingredients well together.

Dough:

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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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Chocolate Orange Baked Cheesecake

Chocolate crust, orange topping.

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!

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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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