Let's learn how to bake/cook keto.

[Perfect10]

I have made the lemon tart before and it was nice but really sickly and as there was only me who would eat it I ended up throwing half of it away as got really sick of it! Next time I would make a much smaller one!
The pot pie looks good and will try this one.

 

[Iwillgetthere]

By gum they look grand!

 

[ColinUK]

I have made the lemon tart before and it was nice but really sickly and as there was only me who would eat it I ended up throwing half of it away as got really sick of it! Next time I would make a much smaller one!
The pot pie looks good and will try this one.

I’ve portioned the tart up and have wrapped and frozen individual slices. Also I got 16 out of the one tart rather than the 12 she says.

 

[ColinUK]

By gum they look grand!

They taste even better!

 

[SaraKaya]

They taste even better!

Definitely going to try the lemon tart Colin it looks delicious!
16 portions! Very disciplined! I was thinking cut it into quarters! and add an clotted cream quenelle!
Thank you both for posting these lovely recipes!

 

[NotWorriedAtAll]

Easy mushroom soup.

1 tin of tesco mushrooms.


Pour into saucepan including the water in the tin.
Heat it up.
Chuck some dried parsley and dried tarragon in to your taste (or don't bother)
Using a stick blender - once it has heated up blitz it and it turns into quite a thick moosh.
Taste it and add whatever you think will make it taste better - salt, pepper.
At this point I added some double cream and stirred (probably about a tablespoon) and then I added some salted butter as well because there are only 28 calories in it without the cream and butter!!!

And then I ate it .

 

[Drummer]

View attachment 15987
I found the recipe for pot pie at SugarFree Londoner's website and also discovered her pretzel recipe.
Which inspired me to have a go at making keto croissants this morning.

I used her recipe for pretzels and used melted butter to brush the rolled out pastry and cut it into triangles and rolled it up and brushed more butter onto them and then baked in my halogen oven on a non stick sheet.
View attachment 15988
It smelled exactly right. The texture wasn't flaky but it had the atmosphere of croissant and took much less effort to make than the real thing and was nicer than the Pillsbury ones my parents used to make.
I will continue to tweak this and see if I can get a flakier texture.

I found that the way to turn a dough for ordinary things into croissants was to use just slightly softened, rather than melted butter, and to butter the rolled out piece like bread and butter, then fold down to one third across and then up and down, roll out again twice and that made enough layers.
If you use melted butter you are actually joining, not separating the layers. Cold butter will not spread easily, so you need to get it to just the right softness for it to cover but not meld with the dough.

 

[Drummer]

I have made the lemon tart before and it was nice but really sickly and as there was only me who would eat it I ended up throwing half of it away as got really sick of it! Next time I would make a much smaller one!
The pot pie looks good and will try this one.

I find that I need about 1/4 to 1/6th the amount of sweetener in many recipes. Modern taste has been blunted by the avalanche of sugar used.

 

[NotWorriedAtAll]

I found that the way to turn a dough for ordinary things into croissants was to use just slightly softened, rather than melted butter, and to butter the rolled out piece like bread and butter, then fold down to one third across and then up and down, roll out again twice and that made enough layers.
If you use melted butter you are actually joining, not separating the layers. Cold butter will not spread easily, so you need to get it to just the right softness for it to cover but not meld with the dough.

Thanks. I'll give that a try and see.

 

[jill-mc]

No Bake Keto Carrot Cake.
Add melted butter to coconut flour, small grated carrot, vanilla essence, tbls. peanut / nut butter, and small amount erythritol. Mix well and add small amounts of soya/almond milk until mixture is moist but crumbly. Press mixture into dish/container. For the frosting - mix together cream cheese a little erythritol and cinnamon. Spread over top of cake mixture and chill in fridge for couple of hours before serving. (Put at back of fridge, well hidden or you will be tempted to have a slice every time you open the fridge door!!!!)
I have tried and tested this a couple of times and it hardly increases my blood sugar level, but I think next time I will make small individual ones in ramekin dishes. Quick and so easy to make.

 

[Maca44]

At first glance that is very similar to one of the recipes I use. How odd it was oily - mine aren't.
Did you grind the flax seeds yourself? I do - I suppose that could be a factor - pre-ground flaxseeds can vary so much in freshness and other aspects.

Making this bread next week got all I needed from Holland and Barret so having it delivered.

 

[Iwillgetthere]

'Porridge'
I've been searching for a replacement for porridge made with oats as there are some days when only a bowl of something warm will do after a bracing morning walk.
Yesterday I made my porridge with
50g ground linseed
50g ground almonds
250ml (approx) non dairy milk
Teaspoon of cinnamon
Squirt of skinny maple syrup
Sprinkle of cacao nibs.

Mixed it all on a low heat, stirring with half the milk and adding more milk to get the desired consistency.

This made 2 portions and it really hit the spot.

 

[NotWorriedAtAll]

'Porridge'
I've been searching for a replacement for porridge made with oats as there are some days when only a bowl of something warm will do after a bracing morning walk.
Yesterday I made my porridge with
50g ground linseed
50g ground almonds
250ml (approx) non dairy milk
Teaspoon of cinnamon
Squirt of skinny maple syrup
Sprinkle of cacao nibs.

Mixed it all on a low heat, stirring with half the milk and adding more milk to get the desired consistency.

This made 2 portions and it really hit the spot.

That sounds yummy. And all the additions make it very nutritionally dense too. Excellent.

I had a go with psyllium husk and almond flour and nutmeg and cream a while back and that also works well. It is pretty amazing how necessity is the mother of invention and we can find variations to fit our cravings.

 

[Iwillgetthere]

That sounds yummy. And all the additions make it very nutritionally dense too. Excellent.

I had a go with psyllium husk and almond flour and nutmeg and cream a while back and that also works well. It is pretty amazing how necessity is the mother of invention and we can find variations to fit our cravings.

You know I did think a little cream & perhaps some blue berries would make a lovely alternative.

 

[Perfect10]

I make a batch of granola each week and always make it first thing in the morning so have the first bowl straight from the oven, so good while it’s still warm!

 

[zuludog]

That sounds yummy. And all the additions make it very nutritionally dense too. Excellent.

I had a go with psyllium husk and almond flour and nutmeg and cream a while back and that also works well. It is pretty amazing how necessity is the mother of invention and we can find variations to fit our cravings.

That looks interesting, I think I'll try something like that myself

 

[NotWorriedAtAll]

Low carb/strawberry cheesecake with almond 'biscuit' crust.

This is a yummy recipe and very easy to do.
I got it from the Easy Keto and Low Carb UK group on Facebook.
It is made by mixing no sugar jelly with cream cheese and double cream and making a base of erythritol and butter and almond flour/ground almonds but you could use any sweetener of your choice or even leave it out.
I reduced the erythritol for mine to half what the recipe states as I haven't a very sweet tooth.
All the ingredients can be bought online from Tesco and probably other supermarkets too.







Biscuit base:
2 cups (8 oz.) almond flour
½ cup (32⁄3 oz.) powdered erythritol
¼ tsp salt
4 oz. unsalted butter, melted
Press into base of tin and bake on gas Mark 4 for 15-20 mins. Put in fridge to cool before adding the filling
Cheesecake filling:
1 sachet of sugar free strawberry Hartley jelly crystals
200g cream cheese
300ml of double cream
A few strawberries
Whisk cream cheese and double cream together, dissolve crystals in 120ml of boiling water and mix until dissolved. Once dissolved add it to the cream cheese/double cream and add the chopped strawberries. Once the base has cooled add the filling and put in the fridge for at least an hour before serving.

My notes.

This can be varied easily by using different flavour jellies and fruits.
I keep berries in my freezer and I defrosted them in the microwave and then added the defrosted and squishy berries to the jelly once I'd dissolved it.
This would be good with lemon/lime jelly I think.
It sets very well overnight and the pieces can be frozen but if you are going to freeze them I recommend doing it before you taste it!! Because I planned to use two pieces and freeze the rest but once I tasted it and my husband did - we ended up eating the whole thing in a day!!! Luckily it is low carb enough not to have caused any blood sugar problems and I did an hour and a half of very intense exercise to burn off the calories and didn't eat anything much else all day.

 

[Iwillgetthere]

@Perfect10 would you share your granola recipe please?
@NotWorriedAtAll that looks delicious. I really liked the almond base. Having hassle finding any no sugar jelly, I am able to use Aldi and Morrisons and neither seem to stock it. I wonder if gelatine would work to set the topping, any thoughts?

 

[NotWorriedAtAll]

@Perfect10 would you share your granola recipe please?
@NotWorriedAtAll that looks delicious. I really liked the almond base. Having hassle finding any no sugar jelly, I am able to use Aldi and Morrisons and neither seem to stock it. I wonder if gelatine would work to set the topping, any thoughts?

I'm sure it would. Or you could whisk the cream until it goes thick and mix the cream cheese with it and then stir in the drained fruit to stop it going runny and it would probably set ok even without it. It would just be a fluffy creamy consistency rather than a firmer jelly like one. I have made cheesecake that way in the past and if you add a little grated lemon zest into the mix it seems to help it firm up and adds an extra taste dimension.

 

[Perfect10]

Granola
I use whatever I have in the cupboard but roughly:
50g of each of the following - walnuts, sliced almonds (other nuts work too), mixed seeds, linseed (I use Aldi red berry linseed), oats (could use less if you want less carbs but this works for me), coconut chips. Then a tablespoon of coconut oil mixed with 40-50g low carb syrup (skinny syrup is virtually carb free and they do different flavours), sometimes I put a couple of chopped apricots in but freeze dried berries are better if you can find them. Sometimes a little cinnamon. I have some Skinny barista syrups at the moment so using these to add to the flavour, every batch is different!
Mix together and bake for 10 mins on 180c
If using freeze dried fruit then don’t add this until you take out of the oven as it burns.
I have 40-50g portions with almond milk.