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
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
2 cups butter (4 sticks) melted
3 cups keto sugar
2 tbls vanilla essence
1 ¹/² cups almond flour
1 tsp baking powder
1 tsp salt
4 cups cocoa
8 eggs, beaten for 2 minutes
Melt butter on low heat, stir in sugar, add vanilla essence
In a separate bowl measure out almond flour, cocoa, baking powder and salt
In another bowl beat the eggs
Gather your bowls of melted butter mix, measured dry ingredients and beaten eggs
Add, stirring with a whisk, your flour/cocoa mix into the melted butter/sugar mix.
Then add half the beaten eggs stirring with your whisk or if you use your electric mixer be sure to beat no longer than 10 seconds as that could ruin the consistency, add rest of the beaten egg to your batter
Greased a large deep pan and line it with parchment paper
Pour batter into parchment lined pan for baking, spread evenly
*It is a rather heavier brownie batter than usual
Bake for 15 minutes at 325⁰F
Remove from oven for 15 minutes to cool
Set oven to 300⁰F and bake another 35 to 40 minutes until still moist but set
Remove from oven and let cool down.
When completely cooled cut into squares
Store in sealed container in fridge.
Pic below: This lovely Italian made cherry wood base with an inserted steel grater was an anniversary gift from my Sweetie. I love it! It grated fresh nutmeg beautifully even though it’s really meant for parmesan (or any hard) cheese.
I’m just starting to get reacquainted with my mixer. I had a fall-out with it for a few years and mostly mixed by hand or the small electric beater pictured in this post. I’ve started using my standing mixer again and we’re getting on a lot better. I can recommend reorganising your kitchen counters as a motivating factor too!
P.S. if you’re interested in the grater let me know in the comments (I’m not interested in promoting companies on my blog posts if I can help it)
These are gluten free and not exactly keto as they have dates, but no sugar added and I used keto chocolate to dip them in. Delicious holiday treats. Big thanks to my Sister who found the base recipe I could work with!
Lastly, I have newfound respect for chocolatiers, as wow, I have never made chocolate sweet treats before. It was a learning experience!
Summary: soften chopped dates in butter, rum and fresh fresh orange juice, add to processed dry ingredients. Form into balls, roll in pistachio and coconut – or either; refrigerate while melting chocolate then cover with chocolate and store in fridge.
Chocolate Date Rum Balls
2 cups dates, chopped (about 30 dates/8 oz)
1/2 cup butter, melted on stove
4 tblsp orange juice
Zest of orange
4 tblsp rum (I only had whisky so used that)
2 cups almond flour
4 tblsp cocoa
1/2 tsp cardamom (optional)
1/2 tsp Himalayan ground salt
1/2 cup ground pistachio
1/4 cup shredded coconut (optional)
8 oz keto chocolate (I used 3 bars Lily’s Dark Chocolate Orange 2.8 oz each bar)
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:
Worth the time and these are delicious. I think a Keto version is such a win, as it’s meat wrapped in a cheese dough. I mean, how can that not be good?!
If you have leftover savoury ground beef these would be the perfect leftover plan. Also, I would suggest making the ground beef filling ahead and let it cool off completely as it’s easier to work with in the dough. Hot filling in a cheese dough is not fun to work with – I found that out as this was one of those spur of the moment “I need empanadas – after 3 years of none – in my life” now! Also let your dough chill in the fridge at least 30 minutes. It’s possible to make these in one go but you’ll see how hard it was to work with fresh warm dough and filling in my pics below.
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.
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!
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!
I love soup. I’m also a little puzzled by people who don’t! Admittedly, I’m not a fan of chilled soup, but I’m sure in the heat of a hot mid summer day I could be persuaded. Just serve it in a tall wineglass with ice and celery sticks!
It’s almost winter here so the theme for the next few months may get a bit soupy. We receive a bi-weekly box from a business called Imperfect Produce. I have it listed in my password keeper as Perfect Produce. I feel that if you can eat it and it has a blemish here or a peculiar carbuncle there or looks different, it’s still a miracle born of the earth and is beautiful, it just has personality! If it was my company I’d rename it I’mPerfect Produce!