Tag Archives: keto dessert

Fruit Popsicles

Posted on by
1

Fruit Popsicles

(I used fresh strawberries for this recipe)

Makes 6

  • 1 cup full fat Greek yogurt
  • ½ cup coconut condensed milk (keto)
  • 2 tblspns heavy cream
  • 1 cup fresh fruit or berries
  • 1 tsp vanilla essence
  1. Clean fruit well and cut into smallish pieces
  2. Drop a few pieces into the popsicle mold to add a colourful fruity pop top
  3. Measure out the yoghurt, condensed milk, cream and vanilla essence into the container you will be blending in
  4. Add the rest of the fresh fruit to the dairy mix (I’ve made blueberry, strawberry and a mix of berries varieties)
  5. In a blender or a mason jar using a stick blender blend it very well. Taste to see if you want it sweeter, I don’t like it too sweet.
  6. Pour into your popsicle molds, leaving space at the top for expansion when it freezes, so take care not to over fill
  7. Make sure to get the trapped air out where your berries are at the bottom, I use a steel skewer
  8. Seal and place in freezer for at least 12 hours
  9. Dip in a mug of very hot water for 5 seconds and they should pull out of the mold easily
  10. Hope you try these. BTW, this mold is wonderful, it has a little stand and the popsicle molds seal well

I’m going to try peach and lemon next, maybe plum too. Apricots might be yummy. For autumn, coffee, chocolate or banana? You could get really creative, that’s for sure! They are super quick to throw together, it’s the waiting for them to freeze though!

Thanks for being here!

We’ve had a very hot two weeks here in the PNW but shouldn’t complain as the rest of summer has been absolutely lovely. Here are a few photos of summer treats, dishes and places.

Wishing you peace in your heart and home.

Low Carb Rocky Road Treat

Posted on by
Reply

Do you have sugar-free baking chocolate, odds and ends of  nuts, low carb/keto cookies, and shredded coconut around to use up? I did, and this was my first attempt at making this LCHF treat.

ROCKY ROAD CHOCOLATE SQUARES

Ingredients

1. 2 chocolate bars, dark unsweetened

2. 1 cup chocolate chips

3. 1 stick salted butter (½ cup)

4. ¾ cup keto cookies, broken up

Pages: 1 2

Keto Chocolate Almond Protein Bites

Posted on by
Reply

I had intended to cut these into bars but they are quite rich. Here’s the thing, though. I end up eating more than one at a time, so I’ll leave it up to you how you cut them!

Keto Health Bites (or Bars)

  • 1 cup whipping cream (240ml)
  • 3/4 cup keto sugar (150g)
  • 2/3 milk powder (130g)
  • 2/3 cup protein or whey powder
  • 1/2 cup almond flour (100g)
  • 1/2 cup almond or peanut butter
  • 1/2 cup almond flakes (70g)
  • 1/2 cup coconut flakes (70g)
  • 1/2 – 1 tsp almond or vanilla essence (your preference)

For topping:

Continue reading →

Keto Chocolate Orange Pound Cake

Posted on by
Reply

This is a nice moist slightly heavy heavenly dark chocolate pound cake with a lovely orange flavour. I used a bundt pan. If you split this into 2 loaves be sure to lessen the bake time. I blitzed 2 tiny mandarins in (or use a small orange) – use sugar-free orange essence if you prefer.

It’s the best lchf keto cake I’ve created.

Chocolate Orange Pound Cake

  • 4 oz melted butter (½ cup)
  • 3 oz dark cocoa (½ cup)
  • 12 oz brown keto sugar (2 cups)
  • 13 oz almond flour (2 ½ cups)
  • 3 oz coconut flour (½ cup)
  • 3 tsp baking powder
  • 1 cup sour cream or yogurt/ buttermilk
  • ½ cup heavy cream
  • 4 eggs
  • 2 tblspns olive oil
  • 2 small mandarin or 1 small orange, cut into segments including peel
  • 2 tsp vanilla essence

Continue reading →

Keto Chocolate Coffee Olive Oil Cake

Posted on by
Reply

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

Continue reading →

Almond Cloud Summer Keto Dessert

Posted on by

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

Posted on by

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

Posted on by

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.

Continue reading →