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)
Yesterday I tried four different versions of quick microwave bread. I used little flat ramekins for each bread and then cut them like a pie slice to show the texture. They are easy to pop out, slice through the middle and toast, if that’s what you’re looking for. The secret I found to a perfect mix was 90% almond flour and 10% coconut flour. The coconut flour binds it nicely! I discovered this in the last of the 4 mixes I tried. The pure coconut flour was the one I liked the least – it was still good – just too heavy for my taste.
My favourite were the last two I made. One was a mix where I added a 1/4 cup of strong white cheddar cheese, the other was spiced and sweet. Another secret is to melt a tsp of butter into the dish you are going to use.
I wish radicchio lettuce was not so pricey. I think it’s a beautiful, delicious veg and so vibrant. When I was at the check out, the person ringing up even double checked the price. So I turned it into 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.