Tag: Desserts

Here Keto Keto!:Chocolate chip cookies

kaitiscotland2 Comments

This recipe makes plus/minus 18 cookies, and the ingredients include:

  • 2 cups almond flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup butter, softened
  • 1/4 cup Swerve sweetener
  • ½ cup monk fruit sweetener
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla
  • ½ bag Lily’s Chocolate Chips

To start in a bowl mix in all the dry ingredients. So the Almond Flour goes in there along with the baking powder and salt. Whisk it all together until it is combined.

In a separate bowl we will be adding in our wet ingredient. We have our butter and then our two types of sugar, the Swerve Sugar and the Monk Fruit. Beat that together until it is combined.

Next we add in an egg and the vanilla flavoring as well as the heavy cream to the second bowl. Beat all of the together with the existing wet ingredients until nicely combined.

Start to slowly add in your dry ingredients into the the wet ingredients while beating and mic everything together.

Now it is time for the chocolate chips. We like the Lily’s brand of Chocolate Chips because there is now extra sugar added but is still sweetened using stevia. Use about half a bag of the chocolate chips for this recipe.

Once you have added in the chocolate chips you just give it a mix to make sure it is all incorporated in properly. And the you are done and ready to scoop!

Scoop them into 1 inch balls (Ice-cream scoop is perfect for this) and space the about an inch to an inch and a half apart in the baking tray. Pop the scooped dough in the tray into the refrigerator for about an hour.

Once you take it out of the refrigerator pop it into the over for about 12 to 15 minutes. Preheat the oven to 350 Degrees. Once baked you will have soft and chewy chocolate chip cookies that are perfect for the keto diet.

Low carb kitchen: Almond pancakes

kaitiscotland5 Comments

Ingredients

125g ground almonds

1 egg

90mls milk

1tbs inulin powder or granular sugar substitute

half a teaspoon of gluten free baking powder

half a teaspoon of vanilla extract

pinch of salt

4 strawberries and 12 blueberries

20g dark chocolate melted

butter or coconut oil

Method

whisk the egg, milk and vanilla in a bowl

add the ground almonds, salt and baking powder and inulin powder and beat till smooth

heat a large frying pan on a medium heat and put enough butter or coconut oil in the bottom to coat it.

spoon the mixture into the pan to make four pancakes

when the pancakes bubble on top and firm a the edges and then flip and cook till golden brown

transfer to a warm plate

add the berries to the frying pan and reduce the heat to low

melt the chocolate in the microwave

add the berries to the pancakes and drizzle over the warm chocolate sauce

Natural and Low Carb Kitchen: Easy lemon pots

kaitiscotland3 Comments

INGREDIENTS

2 tbsp extra thick double cream
2 tbsp mascarpone
2 tbsp inulin or other sweetener
Juice of 1 lemon
Pinch of sea salt

Method

1. Put the cream and mascarpone into a bowl – whisk a little to thicken to desired consistency.
2. Stir in the lemon juice.
3. Add the salt and inulin, and gently combine.
4. Divide into two glass ramekins, top with a little lemon peel to decorate and place in the fridge until ready to eat.

Key Lime Pie

kaitiscotland2 Comments

While in Key West Florida I had the opportunity to try Key Lime Pie. The real McCoy is made with a wheat base, 2 cans of condensed milk, 6 egg yolks, Key Lime juice and cream to garnish. Not so brilliant for the old blood sugars eh?

I have made low carb versions before but I do think the genuine Key Lime Juice added a bit of zing to the dish. Here is my version.

For the base:

 

Switch on the oven to 200 degrees.

2 cups ground almonds (200g)

1 cup whey protein powder plain or vanilla

10 teaspoons granular sugar substitute

One teaspoon ground cinnamon

200g very soft unsalted butter

Stick all this in your food mixer. When it is a soft dough take it out and form it into a pie crust. This did bottom and sides of a 12 inch base with 2 inch sides.

Put this in an oven at 210 degrees for 5 minutes then take it out.

Now put the oven back to 170 degrees.

For the lime layer:

The creamy part of one can of coconut milk

1 cup of double cream

6 egg yolks

2 tablespoons granular sugar sweetener

120 mls of Key Lime Juice (if you don’t have this use regular lime juice and include the grated zest)

Whisk the sugar substitute and eggs together.

Add the coconut cream and the double cream.

Finally add the juice.

Put it in the pastry shell and cook for 15 minutes.

Now make the meringue.

Meringue is not traditional for Key Lime Pie, but I use it because I don’t want to see it go to waste. If you know you will use them for egg white omelettes or macaroons for instance you can omit this layer.

6 egg whites.

2 tablespoons granular sugar substitute.

½ teaspoon cream of tartar.

½ teaspoon vanilla extract.

Whisk the egg whites, cream of tartar and vanilla till in peaks. Fold in the sugar substitute with a metal spoon.

Take the pie out of the oven.

Put the meringue on top, a large spoonful at a time.

The lime will still be very wobbly.

Put back in the oven for another 30 minutes.

When it is ready, switch off the oven and allow it to cool at its own pace.

You may leave the oven door open very slightly but if you take the pie right out your meringue may collapse.

Once cold, chill in the fridge and serve with cream.

This pie keeps in good condition for a week in the fridge.