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 woke up this morning and needed a cream tea scone. It was that simple. Necessity being the mother of invention I created this recipe just now and holy cow, it worked. I’m recording it right now before I forget the quantities, and my future self can bake them again. They are truly delicious. We had them with butter, raspberry and strawberry keto jam and whipped cream. I’m pretty sure they would be fabulous topped with a good sharp cheese of your choice too. Though not everyone likes cheese with their scones I suppose, I might be in the minority!
Yes. This is indeed a grilled cheese, topped with an egg, chilli flakes, spiced Herbamare, oak leaf lettuce and roma and sungold tomatoes. I have not eaten a toasted cheese in nearly 3 years, but the delicious twist to this tale is the slice of bread is Continue reading →
*all photos in this post are by my Mum, except the last which I took in January this year
As it’s Mother’s Day here is a post and tribute to my wonderful, witty, warm and welcoming 87 year old Mother. I always say to my friends, if I grow up to be anything half as awesome as my Mum, I’ll be happy.