Cakes & Bakes: Keto millionaires shortbread

This will be one of my final keto recipes. I’ve lost over 2 stone (30 pounds) in the past two months or so, in readiness for our beach holiday to Sardinia.

I’ve been finding it increasingly easy to “keto-modify” my tried & tested recipes. This keto millionaires shortbread is a version of my nutty millionaire’s shortbread that I make regularly. It’s a lovely little afternoon snack with a cuppa.

Next week, as it will still just about be September, I’ll reactivate my sourdough and get baking bread again – it’s what I’ve missed the most!

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Keto millionaires shortbread

2018-09-21 11:41:39

Yields 16

Ingredients

150g/5¼oz ground almonds
150g/5¼oz coconut flour
1tbsp stevia granules
30g/1oz coconut oil
175g/6oz crunchy peanut butter
50g/1¾oz cacao powder
1tsp stevia granules
50g/1¾oz coconut oil

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Instructions

Preheat the oven to 150ºC/300ºF/Gas mark 2
Line a 23cm/9" square cake tin with parchment paper
In a medium-sized mixing bowl, thoroughly combine the ground almonds, coconut flour and stevia granules
If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the dry mixture
Press evenly into the base of the prepared cake tin using the back of a spoon
Bake in the oven for 15 minutes or until the base begins to brown
Remove from the oven and allow to cool completely on a wire rack
Put the peanut butter into a heat proof container and melt over a saucepan of simmering water
Pour the peanut butter over the cooled shortbread base and spread evenly using a spatula or back of a spoon. Allow to cool completely
Mix the cacao powder and teaspoon of stevia granules
If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the sweetened cacao mixture
Pour evenly over the peanut butter layer
Allow to cool and harden before cutting into portions with a sharp knife
Store in an airtight container in the fridge for a week or more

H is for Home Harbinger https://hisforhomeblog.com/

Luxury keto vanilla ice cream

I’ve had my lovely new duo ice cream maker for quite a few weeks, yet I’ve not made myself anything in it so far. I made Justin some basic vanilla ice cream which he enjoyed, so I’m making myself a batch of luxury keto vanilla ice cream.

The difference between ‘basic’ and ‘luxury’ – as far as the instruction booklet which came with the ice cream maker is concerned – is that the former is made with milk and cream, and the latter has added whole eggs and extra yolks.

To convert the recipe to keto, I replaced the sugar with Whole Earth Sweetener Co. sweet granules which is a combination of Stevia and Erythritol. You only need about half the amount of sweet granules to sugar; Whole Earth has a handy conversion chart on its website, if you’re unsure of quantities.

I also used almond milk instead of cow’s milk and coconut cream instead of double cream. I know I say it most weeks, but this is the best keto recipe I’ve come up with to date – it’s a learning curve!

There’s a slight coconut flavour – which to me isn’t a bad thing – however, the vanilla bean paste really comes through. I’ve had a couple of portions so far; once fully frozen, it needs to come out of the freezer about half an hour before you need to scoop it into balls as it hardens like rock! To avoid this, you could always add a capful of vodka – I didn’t want to over-indulge. I might sprinkle over a few cacao nibs or chopped almonds or pecans.

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Luxury keto vanilla ice cream

2018-08-28 14:20:16

Serves 8

Ingredients

300ml/10½fl oz almond milk
250ml/8½fl oz coconut cream
2tsp vanilla bean paste
pinch of salt
2 large eggs
2 large egg yolks
40g/3½oz Whole Earth Sweetener Co. Sweet granules
2tsp vanilla extract

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Instructions

Combine the almond milk and coconut cream in a medium-sized saucepan
Stir the vanilla bean paste and salt into the milk/cream mixture
Bring the mixture to a slow boil over medium heat
Reduce the heat to low, and simmer for 30 minutes, stirring occasionally
In a medium bowl, combine the eggs, egg yolks and sweet granules. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in colour, about 1½ to 2 minutes
With the mixer on low speed, ladle out about 6fl oz of the hot milk/cream/vanilla liquid on to the egg mixture in a slow steady stream
When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine
Cook - stirring constantly - over medium low heat until mixture is thick enough to coat the back of a spoon
Stir in the vanilla extract
Transfer the mixture to a bowl, cover with a sheet of cling film (I used one of my reusable silicone stretch lids) placed directly on the custard (this stops a skin developing), and allow to cool completely
Turn the ice cream maker on, pour the chilled custard into the frozen freezer bowl, and
churn until thickened, about 20 to 25 minutes
If desired, transfer the ice cream to a clean, airtight container and place in freezer until firm - about 2 hours to 'ripen'

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Keto soda bread

This keto soda bread is my favourite ketogenic bread that I’ve made to date. I think it’s because it’s naturally sweet… and is gorgeous toasted with a big pat of butter on top.

It’s made using the same method as traditional soda bread. However, the wheat flour is exchanged for half & half almond and coconut flour. I’ve also swapped the buttermilk for half & half full fat Greek yoghurt and full fat milk… because it contains more fat. Finally, I added and egg to help bind it all together.

You need to bring the dough ball together quite tightly as the finished loaf can be very crumbly. That’s why I recommend that you wait until it’s completely cooled before you attempt to slice it. I know, the waiting is difficult!

Justin had a portion toasted with egg, bacon and tomato. I had it toasted just with an egg, over easy. Tomorrow I’ll try it with cheese on toast or sliced avocado.

If you want to try my recipe, you can save it to Pinterest.

Keto soda bread

2018-08-22 10:46:49

Serves 8

Cook Time

35 min

Cook Time

35 min

Ingredients

150g/5¼oz almond flour
150g/5¼oz coconut flour
1tsp cream of tartar
1tsp bicarbonate of soda (baking soda)
pinch of salt
50g/1¾oz cold butter, cubed
150g/5¼oz full fat Greek yoghurt
1 egg, beaten
150ml/5¼fl oz whole milk

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Instructions

Preheat oven to 190ºC/375ºF/Gas mark 5
Line a baking tray with parchment paper
In a large mixing bowl, combine all the dry ingredients, removing any lumps
Rub in the cubed butter and make a well in the centre
Pour in the yoghurt, milk and beaten egg and knead to a soft dough. Bring together and shape into a round
Place on the prepared baking tray and, using a sharp knife, mark with a deep cross
Bake for 30-35 minutes until the top is a lovely golden brown
Allow to cool completely on a wire rack before breaking off chunks or slicing or it will crumble

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Keto baked vanilla cheesecake

I’m still on my keto mission to find the most awesome no-carb or low-carb dessert. One of my favourite things to make (and eat) is this Gordon Ramsay cheesecake recipe. So I took that as a starting point to convert it into a keto baked cheesecake.

The usual digestive biscuit base has been swapped for one made from ground almonds, butter and a tiny bit of sweetener.

I also used a teaspoon of xanthan gum in place of the cornflour in the cheesecake mixture. If you don’t have any in your cupboard I wouldn’t worry, I don’t think it’s necessary and will probably leave it out next time I make it.

I’m beginning to get used to less sweetness and sugar in my meals – just like I haven’t been able stand sugar in my tea or coffee since I first gave it up 20 years ago!

If you’d like to try my recipe at a later date, you can post it to Pinterest by clicking here

Keto baked vanilla cheesecake

2018-08-15 12:48:34

Serves 8

Cook Time

1 hr

Cook Time

1 hr

For the base

150g ground almonds
1 smidgen scoop 100% pure Stevia powder
40g salted butter, melted

For the filling

280g full fat cream cheese at room temperature
1 large egg at room temperature
½tsp xanthan gum
2 smidgen scoops 100% pure Stevia powder
½tsp vanilla extract
150g full fat sour cream at room temperature

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For the base

Preheat the oven to 150ºC/300ºF/Gas mark 2
Put the ground almonds into a medium-sized mixing bowl, sprinkle over the Stevia and stir in the melted butter until fully combined and the contents come together
Press the mixture firmly into the bottom of an 18cm/7-in spring-form cake tin using the back of a dessert spoon
Refrigerate while you prepare the filling

For the filling

In a stand mixer, using the K-beater attachment, beat cream cheese on the lowest speed until it’s light and fluffy
In a measuring jug, whisk together the egg and vanilla extract
In a little ramekin or bowl, mix the Stevia with the xanthan gum (I use a little skewer)
Sprinkle the powder mixture on to the beaten egg ensuring that you get rid of any lumps before slowly adding the mixture a bit at a time - with the mixer going on low - to the cream cheese
Add the soured cream and mix until just combined
Pour the mixture into the chilled crust and bake for an hour
Turn the oven off and leave the cheesecake in there with door ajar for another hour
Remove from the oven and transfer the tin to a wire rack to cool completely
Chill overnight prior to serving

Notes

Serve with a dollop of whipped cream and fresh berries

H is for Home Harbinger https://hisforhomeblog.com/