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Something sweet/Doces

Triple Chocolate Brownies

Chocolate, enough said. Oh wait, it gets even better, not single, not double but TRIPLE chocolate. Now I am happy!

This time I was looking for a dense, rich, fudgy brownie and I can tell you this one ticks all those boxes! They are delicious, and a small one is more than enough to make you smile.

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Triple chocolate brownies

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  • GF
  • DF
Dark, dense, rich, fudgy, delicious brownies to warm your heart and tease your tastebuds
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 6 medium sized eggs
  • 200g 85% chocolate
  • 90g butter
  • 1 tbsp dutch processed cocoa (optional, any 100% cocoa powder will do)
  • 5 tbsp xylitol, erythritol, swerve or other keto approved sweetener you like (adjust to taste)
  • 1 tbsp vanilla extract
  • 1 tbsp almond flour
  • 1/2 cup chopped hazelnuts
  • 1/4 cup olive oil
  • 5 tbsp dark chocolate chips
Method
  • Pre-heat the oven to 160ºC (fan assisted)
  • Chop the chocolate into small pieces
  • Chop the hazelnuts
  • Put the chocolate and the butter into a bowl and microwave for 30 seconds
  • Mix it well until the chocolate dissolves (add more microwave time if needed)
  • In a bowl add the eggs, sweetener, cocoa, vanilla extract, almond flour and olive oil and beat until well mixed
  • Add the chocolate and butter mix and mix it well
  • Fold in the chocolate chips and hazelnuts
  • Bake for 45 min (oven time may vary depending on your oven)

Dig in and be happy

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The best Keto Lemon and Pistachio Praline Cake

Lemon, Pistachio, Praline

Those three words made me think of a dessert fit for a hot summer day (it was extremely hot here in Mozambique).

Off to the kitchen I go, pursuing a perfect cake with those three ingredients in mind. And so this cake was born, and what a delight it is.

It is moist, tangy, full of flavor and texture contrasts. As this time I used finely ground almond flour, it really has the texture of a “normal” cake, with the added benefit of being healthy.

Just try, just have a great time showing your friends how beautiful and yummy keto can be.

And let me know what they said (my colleagues at work, my official guinea pigs, love it)

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Lemon and Pistachio Praline Cake

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  • V
  • GF
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This cake in unbelievably moist, and perfect for a hot summer day (or any other time of the year). It is fresh, it is delicious, it is all you expect from a proper lemon cake
  • Difficulty:Intermediate
  • Prep Time:15 mins
  • Cook Time:50 mins
  • Serves:15
  • Freezable:No

Nutrition per portion

Ingredients
  • 6 eggs separated
  • 1 1/2 cups of fine almond flour
  • 5 tbsp lemon zest
  • 8 tbsp lemon juice
  • 1/2 cup chopped pistachio nuts
  • 1/3 cup of swerve or any other keto sweetener (adjust to taste)
  • 1/4 cup olive oil
  • 2 tsp gluten free baking powder
  • 1 tsp lemon extract (optional)
  • 1 tbsp finely ground/powdered swerve (optional)
  • 2 + 1 tbsp swerve or other keto sweetener
Method
  • Pre heat the oven to 180º C
  • Oil and line with baking paper a loaf pan
  • Put the egg yolks in a bowl and the egg whites in another
  • Beat the egg yolks well, add the sweetener, half of the lemon juice, olive oil, extract and mix well between additions
  • Add the almond flour to the egg mix, and mix well
  • Fold in the gluten-free baking powder and the lemon zest
  • Beat the egg whites until stiff peaks form
  • Gradually add the egg whites to the other mix, folding in carefully, to guarantee that the air is retained in the mix (as you do to a delicate sponge cake)
  • Fold in 1/4 of a cup of chopped pistachios
  • Pour into the loaf pan and bake for approximately 45 to 50 minutes
  • Transfer to a wire rack to cool down completely
While the cake is baking, work on the praline
  • In a pan add the 2 tbsp of swerve and let it caramelize until you get a golden brown color
  • Add the pistachios and mix in, stirring constantly until the mix is sticky (add hot water, 1 tsp at a time, if it is too thick)
  • Let it cool down completely
For the "syrup" Mix the remaining lemon juice with 1 tbsp swerve and 1 tbsp water, take it to a gentle boil and let it simmer for 5 minutes. Let it cool down   To assemble the cake
  • Insert a toothpick several times in the cake, making small holes
  • Pour the syrup over the cake
  • Let it rest for 10 to 15 minutes
  • Add the praline on top
  • Dust it with the powdered swerve
   

Buttermilk Sweet Pancake

Ohhh pancakes, what is not to like about it?

This time I was cooking brunch and wanted something different. I have several pancake recipes, but I remembered that I had some buttermilk left from a curry I made, and thought to myself “humm, buttermilk pancakes, I like it, lets make it keto”. And so I did, and made two versions, this one and a savory version that I will post later.

They came out really yummy, and I could not be happier with it.

Suggestions

  • If you are not sure of the cooking point for flipping the pancake, use an omelette frying pan, or 2 frying pans
  • For the toppings: salted caramel (my recipe) and roasted hazelnuts, maple syrup (lakanto, home made, or any other low carb/keto brand), berries and whipped cream, dusted sweetener and nuts, the sky is the limit

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Buttermilk sweet pancakes

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Fluffy and crispy at the same time, totally delicious, the whole family will love this and it will be easier to "convert" them to the low carb living
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:10 mins
  • Serves:3

Nutrition per portion

Ingredients
  • 2 small eggs
  • 2 tbsp buttermilk
  • 4 tbsp almond flour
  • 1 tbsp melted butter or olive oil
  • 1/2 tsp gluten free baking powder
  • 1 tsp natural sweetener
  • 1/2 tsp vanilla extract
Method
  • Beat the eggs until light and fluffy
  • Add the liquid ingredients and whisk
  • Add the flour and sweetener and whisk well
  • Fold in the baking powder
  • Oil a small pan (I use a one-egg size pan)
  • Heat the pan, and add a third of the batter
  • Let it cook until bubbles appear on the surface, the edge is dry and you can flip the pancake
  • Flip the pancake and cook on the other side until golden in colour
  • Put on a wire rack to cool (keeps it crispy)
  • Repeat the process with the other 2/3 of the batter

Keto “Apple Cake”

I have used zucchini as a replacement for apples for years. With the right spices and other ingredients, I bet you will not be able to distinguish between it and a real apple.

From cobblers, to muffins, compotes, pies, or almost anything else that apples play a role, the humble zucchini is a perfect replacement.

This cake is no exception. Besides being beyond delicious, it is moist, and has the right ration between sweetness and acidity, making it a pleasure to our taste buds.

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Keto “Apple” Cake

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  • V
  • GF
  • DF
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:50 mins
  • Serves:13
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 200g grated peeled zucchini
  • 2 cups almond flour
  • 6 eggs
  • 2 small zucchini or 1 medium zucchini (extra)
  • 1/4 cup olive oil
  • 1 tbsp cinnamon powder
  • 1 tbsp vanilla extract
  • 1 tbsp gluten free baking powder
  • 1/3 cup of a keto sweetener you like (less or more depending on taste)
  • 8 tbsp lemon juice
  • 1 extra tsp sweetener
Method
  • Pre-heat the oven to 180º C
  • Marinate the grated zucchini in 3 tbsp of lemon juice and a pinch of salt for 10 minutes
  • Peel and de seed 2 small zucchini or 1 medium and cut it in slices diagonally (to get a kind of sliced apple look)
  • Oil a loaf pan and line with parchment paper
  • In a bowl add the eggs, vanilla extract, sweetener and olive oil and beat well
  • Add the zucchini and mix
  • In another bowl add the dry ingredients and mix them well
  • Mix the dry ingredients with the liquid ingredients
  • In a small bowl mix 5 tbsp of lemon juice and 1 tsp of sweetener (or more to taste)
  • Pour the mix into the loaf pan, add the slices of raw zucchini on top and drizzle with the lemon juice/sweetener
  • Bake for 45 to 50 minutes

Be happy because it really tastes like apple cake

Raspberry and Lemon Thyme Mug Cake

Yes, lemon thyme, a herb usually used for savory dishes, but that makes the difference here. This is just how I am, I use the ingredients that my palate calls for. And so this mug cake was created. The freshness of the raspberries and thyme and the moistness given by the olive oil, makes it a fragrant and delicious mug cake, fit for a dessert of on its own, a breakfast for the days we are not much hungry but still want something quick and easy to make, and of course delicious.

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Raspberries and Lemon Mug Cake

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  • GF
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Moist, tangy, fresh, are the best words to describe this easy to make mugcake
  • Difficulty:Easy
  • Prep Time:2 mins
  • Cook Time:1 mins
  • Serves:1
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1 medium sized egg
  • 1 tsp lemon zest
  • 2 tbsp almond meal or flour
  • 1 tsp chopped lemon thyme
  • 1 tsp of any sweetener you like (I always use keto approved)
  • 1 tsp olive oil
  • 1/4 tsp gluten free baking powder
  • Extra raspberries to garnish
  • 3 raspberries
Method
  • In a mug add the liquid ingredients and mix well
  • Add the dry ingredients and mix well
  • Add the lemon thyme, and 3 raspberries and fold in
  • Cook for 55 seconds on the microwave

Dig in and smile

Walnut and Salted Caramel Mug cake

This was my latest mug cake. I wanted something sweet and had my keto salted caramel and a couple of walnuts, so why not?

It turned out truly delicious, and a great option for a quick and easy dessert. I topped it with a teaspoon of my lemon and orange marmalade, spot on. The tartness did complement beautifully the cake. Give it a try!

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Keto Walnut and Salted Caramel Mug Cake

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  • GF
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Another great option for a quick dessert, easy to make and bursting with flavour
  • Difficulty:Easy
  • Prep Time:2 mins
  • Cook Time:1 mins
  • Serves:1
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1 medium sized egg
  • 2 tbsp almond meal or flour
  • 1/4 tsp gluten free baking powder
  • 2 walnuts
  • 1/2 tsp vanilla extract
  • 1/2 tbsp swerve or other keto sweetener
  • 1 tsp salted caramel
Method
  • Chop the walnuts
  • Mix the egg with the vanilla extract and mix
  • All the almond flour, sweetener, gluten-free baking powder, and salted caramel and mix
  • Fold in the chopped walnuts
  • Cook for 55 seconds (time may vary depending on the microwave) on full power

The Humble Keto “Queque”

A queque is a small cake muffin like that we eat very often for breakfast or with a coffee or tea.

It is very humble and pretty basic but it comes with a lot of childhood memories for me.

As we were quite poor, we did not have money for expensive cakes and desserts. My aunt was a spectacular cook and she would make cakes and desserts at home every time she could. However, often we went out for a walk, and used to sit at a caffe, people watching or reading. That is where my passion for books comes. My aunt used to stimulate reading and studying in such a way that by 6 I was able to read quite remarkably as compared with other children my age.

Sitting in caffés is a very common Portuguese habit. We can stay there for hours, chatting while sipping a coffee and having a glass of water, gossiping, reading, or merely enjoying the ambiance.

As we did not have much money, we would usually choose a queque as our cake to have with the coffee (she) and tea or lemon tea (me) – lemon tea is called carioca de limão and is made with just the lemon peel, no tea leaves.

So, the queque is a very fond and treasured memory for me. It brings my loved aunt back, and I can feel her presence, her smell, so dear and so missed.

But…. the queque is made with wheat flour, sugar, and thus not keto. I just had to replicate it. And I did, and the taste is exactly the same, buttery, sweet, melts in my mouth, makes me happy kind of taste.

I hope you like it, as much as I do. The chocolate topping is totally optional and in fact I prefer it without the chocolate.

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Keto “Queques” – Buttery Mini Muffins

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Queque is a very humble but awesomely delicious small cake that we eat for breakfast or afternoon tea in Portugal. I intended to replicate the taste, which I achieved successfully. The chocolate toppingis optional.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:25 mins
  • Serves:18
  • Freezable:Yes

Nutrition per portion

Ingredients
  • For the mini muffins
  • 6 medium sized eggs
  • 1 cup fine almond flour
  • 1/4 cup fine coconut flour
  • 1 tbsp vanilla extract
  • 1/4 cup olive oil
  • 1/3 cup melted butter (salted)
  • 1/4 tsp baking soda
  • 1 tbsp gluten free baking powder
  • 1/2 cup swerve or any other keto approved sweetener (adjust to taste)
  • For the chocolate topping
  • 75g dark chocolate
  • 2 tbsp melted butter
  • 2 tbsp water
Method

The mini muffins

  • Pre-heat the oven to 180º C
  • Separate the egg yolks from the egg whites in two different bowls
  • Add all dry ingredients in a bowl and mix well to remove any lumps
  • In another bowl beat the egg yolks with the vanilla extract, olive oil, sweetener and melted butter until well mixed and sweetener dissolves
  • Beat the egg whites until firm
  • Add the egg yolk mix to the dry mix and beat well (it will be dense and hard to combine)
  • Add 1/3 of the egg whites and beat until combined
  • Add the remaining egg whites and fold in, until you get a light, aerated mix
  • Put into a mini muffin pan (or any other pan you want) and bake for 25 minutes until golden brown
  • Let it cool completely in a wire rack

The chocolate topping

We can make it in the microwave or stove. For the microwave, put all ingredients in a bowl and microwave till melted but not boiling. If necessary microwave for 30 seconds and then microwave at 10 seconds intervals until melted and smooth. If needed add more water For the stove, put a pan with boiling water to simmer, add another pan/bowl with the ingredients and let it slowly melt until smooth  

And now? Be happy!

Crispy and Delicious Pancakes with Mascarpone and Pistachio cream

Usually I like to have a nice brunch on my weekends, a bit more elaborated, and with a dessert.

Pancakes (either savory or sweet) are one of my favorite Sunday brunch desserts.

This time I went for an Italian touch, with mascarpone and pistachios. They turned out quite good, the cream gives them a complexity and richness that takes these pancakes to a different yumminess road.


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Pancakes with mascarpone pistachio cream and salted caramel

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A crispy in the outside and fluffy in the inside pancake, with a rich mascarpone cream and chopped pistachios, that will brighten you day
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:10 mins
  • Serves:2
  • Freezable:No

Nutrition per portion

Ingredients
  • 2 tbsp almond flour
  • 1 tbsp xylitol, erythritol or stevia
  • 1 tbsp olive oil
  • 1 egg, small
  • 1/4 tsp gluten free baking powder
  • 1 tbsp mascarpone cheese
  • 1 tbsp cream
  • 1 tbsp chopped pistachio
  • 1 tsp xylitol
  • 1/4 tsp pistachio extract (optional)
  • 1 tsp salted caramel (optional)
Method
  • Beat the egg, almond flour, baking powder, xylitol and olive oil until you get a homogeneous mix
  • Oil a small frying pan (I use two, to flip the pancakes)
  • Drop half the mix and cook until golden and small bubbles appear on the surface
  • Flip the pancake and bake on the other side
  • Do the same with the remaining batter
  • Cool down the pancakes in a drying rack to retain crispness
  • While the pancakes are cooking, mix the mascarpone with the xylitol, cream, and pistachio extract (it will be a liquid cream, unless you beat it with a hand mixer)
  • Arrange the pancake in a small dish, add the cream, sprinkle with the chopped pistachios, and add the salted caramel

Be happy and sing an ode to keto!


Decadent Double Chocolate and Olive Oil Cake

Decadent. There is no better word to describe it. Moist, rich, delicious, my best chocolate cake so far.

I have been a fan of Nigella Lawson for quite some time. I like her shows, her British accent, her easy to make recipes.

I was surfing her website, under the gluten free section, and I came across this Chocolate and Olive Oil Cake. Shut the front door!!! Olive Oil? I am Portuguese, olive oil is something I use every single day. Chocolate? Oh yes, one of my favorite foods. Gluten free? Awesome!

The cake was not keto, but if it was I would always give it my touch and tweak it a bit. I did not do much on this one. Used macadamia nut flour (I like the texture and that it has less carbs than almonds), replaced the sugar with a keto approved natural sweetener, used one more egg (as I did not have large ones), a bit less olive oil to balance the liquids, and at the end added chocolate chips.

It is to die for! It will make a fantastic birthday cake, and for the festive season you can slightly tweak it to add a couple of spices and nuts of your choice.

I paired it with a few fresh strawberries (chocolate and strawberries never go wrong), but then decided to make a keto salted caramel and see if it would go well. It did. It is a match made in heaven. As the cake is not much sweet, the salted caramel makes a lovely contrast with it.

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Keto Double Chocolate and Olive Oil Cake

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Moist, decadent, with the subtle flavor of olive oil and te rich taste of dark chocolate. You cannot go wrong with this recipe.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:45 mins
  • Serves:16
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 150g macadamia or almond flour
  • 4 medium eggs
  • 130ml olive oil
  • 50g sifted 100% cocoa powder
  • 125ml boiling water
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 4 heaped tbsp swerve, or other sweetener to taste
  • pinch of salt
  • 1/2 cup dark chocolate chips
Method
  • Preheat your oven to 150°C (Fan).
  • Grease a square pan (like the ones used to make brownies and line it with baking paper (strong wax or parchment).
  • In a bowl add the cocoa powder and the boiling water and whisk until you have a smooth mix (more liquid than a cake batter. Let it cool down while you go ahead with the next step
  • In another bowl, add the macadamia nut flour (or almond flour), the bicarbonate of soda and a pinch of salt. Whisk it to remove lumps and mix the ingredients
  • In another bowl, add the eggs, vanilla extract, olive oil and sweetener and beat on high-speed (I used a hand-held cake mixer) until it is creamy and aerated.
  • On low-speed, add the cocoa mixture, and beat well. Add the dry ingredients and beat to mix well.
  • Fold in the chocolate chips
  • Pour the batter (it is runny) into the prepared pan. Bake for 40-45 minutes (insert a cake tester/toothpick, if it comes almost clean but with moist chocolate crumbs clinging to it the cake is ready).
  • Put it into a wire rack to cool for 10 minutes. When cooled down, take it from the pan, peel the baking paper off it and leave to cool
I ate it with strawberries and later made keto salted caramel, it is a match made in heaven. My colleagues at work (they are my guinea pigs lol), could not stop raving about it.

Keto Salted Caramel

I am an adapter. One of those cooks that hardly accept defeat when adapting a recipe to my keto/low carb way of living.

However, there are recipes I do not even try as there is no way they can turn keto. That applies to some foods of my childhood memories, that are really unadaptable. And I accept that, it took me some time but I do, and today I no longer miss them.

But that is not the case of this one. I always loved caramel, but for a long time I did not try to tweak it, and make it keto.

Caramel is pure sugar as you all know, and the texture and the properties of sweeteners could affect the outcome, I thought.

One day I wanted to use some pecan nuts I had and I could only think of Pecan Nuts and Salted Caramel Ice Cream.

So, I started trying to make salted caramel. And I nailed it on my first try. This recipe was on my waiting list to be posted for such a long time that I had forgotten about it.

Yesterday I was testing a chocolate cake recipe – will be posted soon, and lets agree that chocolate and salted caramel are a match made in heaven. I revived my recipe, made it again and nailed it again. It is just delicious.

I hope that you try this, and let me know if you like it.

 

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Keto Salted Caramel

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  • GF
Did you think you would never have salted caramel again? Well, you are wrong!!! This salted caramel is keto and is, as delicious (or more) than the sugar ladden one.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:20 mins
  • Freezable:No

Nutrition per portion

Ingredients
  • 200g butter
  • 200 ml cream (I hardly find heavy cream, I used whipping cream)
  • 1 tbsp swerve, or other sweetener you like (adjust quantity
  • 2 tbsp lakanto brown "sugar" (or any other brand you like)
  • Coarse sea salt to taste (I used 1 tbsp)
Method
 
  • Melt the butter in a medium-sized pan and let it cook (for a deeper color and intensified taste let it cook until golden brown)
  • With a spoon remove half of the salty foam floating on the top (I used salted butter by choice, you can use unsalted and skip this step)
  • Pour in the cream slowly (at first it will bubble and increase volume a lot, add a bit of cream and then the rest) and stir.
  • Lower the heat and let it simmer for a couple of minutes.
  • Add the sweetener and stir to dissolve
  • Add salt to taste, and cook it until it thickens (the longer you cook, the thicker it will get. I cooked mine for 15 minutes)
  • Heat a big glass jar (heat proof) by filling it with boiling water, strain and clean (this steps guarantees that the jar will not break due to the high temperature of the caramel. Some so-called heat proof glass jars are not so heat proof)
  • Add the caramel to the jar and keep stirring for 5 more minutes while it cools down.
  • Pour the caramel into smaller jars.  Mine gave me 1,5 small jam sized jars.
  • Store in the fridge or use immediately.
 

 

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