Tag Archives: quick dessert

Almond Cloud Summer Keto Dessert

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If you have fresh berries, gelatine, cream and 10 minutes to spare, try this light and delicious easy keto dessert. It’s … almost Panna cotta? For non-keto use same quantity cane sugar.

Almond Cloud Summer Dessert

Ingredients

  • 1 envelope gelatin (or 1 heaped tablespoon)
  • 1 cup water, cold
  • 1/2 cup heaped keto sugar
  • 1 cup cream
  • 1 ½ tsp Almond Extract
  • 2 tblspn passion fruit concentrate (optional)

Method

  1. In a pot, pour in cold water
  2. Add gelatine, whisk to dissolve.
  3. Add sugar once dissolved. Heat water until just warmed but not simmering, stir until sugar is dissolved too.
  4. Add cream.
  5. Add essence. Cool and pour into non stick mold.
  6. Refrigerate for 4 hours minimum or overnight.
  7. Serve with fresh berries and whipped cream.
  8. If you have, place on top of a slice of keto shortcake, then add fruit and whipped cream.

It’s heavenly!

I used this wonderful sugar free passion fruit concentrate from Hawaii in this dessert.

Breakfast!

Hot keto porridge with blueberries, cream and keto honey, bullet proof coffee.

Dinner idea:

Cauliflower and broccoli cheese, Mediterranean veggie tray bake and pork chop.

Every curry I make starts with:

Toasted spices, added onion, pureed ginger and garlic, curry powder, turmeric, chili powder, bay, lime and curry leaves. Add fresh diced tomatoes, simmer and add meat of choice. This turned into a chicken curry.

The view from my home office upstairs. Crabapple blossoms!

Fruit Bake

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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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My Chaffle Recipe (sweet) with berries and cream

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I’ve been putting off trying out the mini waffle maker my partner bought for me … well, I think more nervous about making a keto chaffle itself!

The trick is to work fast, and I mean really fast.

Wow, are they are delicious!

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