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.
This recipe makes 8 servings. I feel if I’m making Chaffles or Waffles, none of this 2 or 3 only business! The Waffle maker I have makes Chaffles the size of your palm anyhow. One mess for more and they freeze well too.
2/3 cup almond flour
1 cup grated mozzarella
1 tblsp fine xylitol sugar
1 tsp baking powder
2 tblsp cream cheese
1 tsp vanilla essence
In a large mixing bowl
Add all dry ingredients
Mix in wet
Heat the Waffle maker well
Place 2 heaped tblsp batter onto Waffle machine
Spread out batter
Cook about 2 to 2 ¹/² minutes or until to your liking
Keep warm for serving
Add your favourite toppings!
My toppings: a slice of Brie, drizzled keto maple syrup, fresh basil, scoop of persimmon (about 2 tblsp) and sour cream.
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.
2 cups berries or fresh fruit of your choice to cover the base of your baking dish
3 tblsp butter
1 large casserole dish
Turn your oven on to 375⁰F
Add the casserole dish with the butter to heating oven, to melt the butter
Meanwhile, wash fruit and slice as you please removing seeds if you’re using fruit other than berries
Remove hot dish from oven, run butter around sides to grease the sides or use a pastry brush, place fruit in as you please and return to oven while you prepare the batter.
6 tblsp soft butter
1 cup brown keto sugar
2 cups almond flour
1/2 cup low carb flour
1 tblsp ground psyllium husk (optional)
1 tblsp baking powder
4 tblsp ground ginger
4 tblsp maple keto syrup or your choice of syrup
1/3 cup sour cream
1/2 cup flaked almonds
2 tsp gingerbread spice
Beat the butter and keto sugar together
Beat in the eggs one at a time
Add the flour, baking powder and spices
Lightly beat together
Add the sour cream (if you need to add more sour cream add until like a light scone dough) and syrup
Remove the dish from the oven with the cooking fruit, spoon over dough
Smooth out dough
Top with flaked almonds and gingerbread spice or allspice
Bake at 375⁰F for 35 minutes
When removed from oven drizzle over more keto syrup, optional
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!
I’m not a fan of glacé fruit of *any* kind and I dislike traditional compressed glacé Christmas fruit cake intensely. It’s the worst! Sticky sickly sweet, weird texture, the glacé fruit has no resemblance of fruit flavour whatsoever, and yucky to eat … and barely a trace of cake. I fall firmly into the non- fruitcake group.
But. I’ve been baking this LCHF cake for Xmas for a few years now. It’s based on a friend of my parents, Kathy, who lives in South Africa. I wrote her recipe up in 1987(!) and have used it as a base since then. It’s evolved into a more keto friendly cake, still a tad high in carbs if you’re on serious keto, but fine for an annual holiday treat. I never ever made the icing though! Not a fan.
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!