Gingerbread Fruit Bake

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.

Ingredients

  • 2 cups berries or fresh fruit of your choice to cover the base of your baking dish
  • 3 tblsp butter
  • 1 large casserole dish
  1. Turn your oven on to 375⁰F
  2. Add the casserole dish with the butter to heating oven, to melt the butter
  3. Meanwhile, wash fruit and slice as you please removing seeds if you’re using fruit other than berries
  4. 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.

Batter:

  • 6 tblsp soft butter
  • 1 cup brown keto sugar
  • 4 eggs
  • 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
  1. Beat the butter and keto sugar together
  2. Beat in the eggs one at a time
  3. Add the flour, baking powder and spices
  4. Lightly beat together
  5. Add the sour cream (if you need to add more sour cream add until like a light scone dough) and syrup
  6. Remove the dish from the oven with the cooking fruit, spoon over dough
  7. Smooth out dough
  8. Top with flaked almonds and gingerbread spice or allspice
  9. Bake at 375⁰F for 35 minutes
  10. When removed from oven drizzle over more keto syrup, optional
  11. Serve with whipped cream or Greek yogurt

Keto Danish Pastries with Strawberries

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!

Filling

  • 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)

Beat all the ingredients well together.

Dough:

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Keto Empanadas

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.

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Quick Microwave Keto Bread and other Snippets

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.

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Fruit Bake

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

Ingredients

  • 3/4 cup butter, melted
  • 1 cup of your fave keto sugar
  • 4 eggs
  • 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

Method:

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