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:

Continue reading

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.

Continue reading

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. I’m sure a large deep microwave safe saucer would work too! The melted butter prevents the batter sticking and gives a nice moisture to the bread base.

The last fave one I microwaved is the almond/coconut mix with a tsp of xylitol honey added and topped with allspice and cinnamon. It was delicious!

So here is the basic recipe with variations and method:

Ingredients

  1. 3 tablespoons almond flour
  2. 1 tsp (heaped) coconut flour
  3. 1/2 tsp baking powder
  4. 1/2 tsp grapeseed oil
  5. 1 egg (if *very* small eggs use 2)
  6. Tiny pinch of salt

Variations:

  • Leave plain for toasting!
  • Stir in 1/4 cup strong cheddar cheese
  • Dried herbs and garlic powder
  • 1 tsp keto honey and allspice and cinnamon sprinkled on top to taste
  • Top with 1 tbls fried onions and sundried tomatoes for mini savoury pie, maybe pitted sliced olives too?
  • 1 tbls powdered xylitol with mixed berries chopped up and maybe a ¹/⁴ tsp vanilla or almond essence
  1. Melt 1 tsp butter in baking receptacle
  2. Add dry ingredients to mixing bowl or jug
  3. Add egg and oil
  4. Mix well with large fork
  5. Add variation if using
  6. Pour into lil’ melted buttered dish
  7. Microwave for 1 minute and 35 seconds
  8. Let cool before slicing
  9. Or eat warm if you can’t wait!

I made all the breads in about 20 minutes. I had just baked a loaf of “real” bread for my partner that took 4 ¹/² hours!

I hope you try this it’s a really quick, light and tasty treat.

☝️ This is the mix with keto honey, then topped batter with spices

☝️My favorite, and this is the flour mix I settled on as the best!

Update: Toasts great!

Oh!

Quick tip!

Add a chunk of blue cheese to your cauliflower mash for a delicious change. Omgosh, it is fabulous! Or any mash for that matter.

Cat in a basket. Cats have a good life if they choose to move in with us from the streets. All our cat adoptions have been strays. Vinny helping me work from home.

New mask gifted to me!

I mean, how cute is this fabric … thanks my love!

Porch light added by my sweetie, it’s a gecko and purchased a loooong time ago at the Grahamstown National Arts Festival in South Africa. We have two, and they are much treasured. If you ever have the opportunity to go to this festival – do it!

My sister has been braaing up a storm in South Africa! Excellent Roodeberg red wine from the Southwestern Cape in the Paarl area and where my Dad was born, is of course her accomplice. Check out her culinary skillz, our family like to cook! LOL. She is staying with my Mum in South Africa during these unprecedented and challenging times where they have just emerged from a very strict quarantine lockdown, and can now take walks and leave their homes.

Looks like they are doing just fine!!!

Oxtail, herbed chicken, stuffed pork loin, ribs … wow Spoti!

Mum made lemon marmalade from her lovely lemon tree and sent me this pic!

Stay safe out there! ❤

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:

Continue reading