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.
1 1/4 cup heavy cream
1 tsp pure vanilla seeds scraped into cream and stirred (optional)
1 stick butter (¹/² cup), use salted butter to balance the sweetness if you have
1 cup keto sugar
¼ cup brown keto sugar
Measure one cup of cream and if using, scrape in vanilla seeds
Melt butter stir in sugar and stir, stir, stir
When dissolved let it come to a nice foamy gentle boil, stirring all the time
After 5 minutes add cream
Keep stirring! ; )
Bring to gentle bubbly boil and stir another 10 to 14 minutes, the longer it gently boils (while you’re still stirring) the thicker it will become
Cool down your sauce quickly by having a basin of ice and cold water on one side and when you’ve removed your sauce from the stove submerge the base of the pot into the ice water. Be careful not to let ANY water into your caramel sauce. Keep stirring until cooled (these minutes don’t count as the heavenly aroma of the sauce will have taken you off to happy caramel childhood memories)
Pour into dry sterilised jar, seal and refrigerate for future delicious indulgence
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.
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.
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!
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)
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
3/4 cup butter, melted
1 cup of your fave keto sugar
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
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!
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.
We had friends over to dinner tonight. Our friend had a nasty fall off her bicycle and was knocked unconscious and came to in an ambulance, with no idea what happened. Her partner took the bicycle in to the store where they originally purchased it to try and figure out what caused the accident as she cycles on a bike path mostly and was not on a road.
Turns out, they told him the front basket worked loose, fell down onto the wheel and stopped her in mid motion. She landed on her face after somersaulting over the handle bars and luckily no badly broken bones, but face grazes, black eyes, body bruises and aches, a fractured upper arm, plus the side effects of concussion.
Please let this be a warning to anyone who cycles, these things can happen without any warning. Check your baskets or front carriers … or any loose attachments. Check your bicycles for any wear and tear, rattling parts or wheels and rusty screws, and strap or zip tie any attachments on.
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!