Let's learn how to bake/cook keto.

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Made as my lockdown birthday cake. It’s delicious.

www.gnom-gnom.com

(The Ultimate!) Paleo & Keto Chocolate Cake

With cream cheese buttercream frosting!
www.gnom-gnom.com

And the buttercream is the one linked to on that page.

The cake was simple to made and took about 7 minutes more than she suggests.


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I will finish the cheese cake in the freezer then have another go @NotWorriedAtAll I like the idea of the lighter fluffier top.
@Perfect10 the granola sounds really yum, I had really got into granola before being diagnosed with D , so will have a tweak to make some. I can't do oats but I'm sure I can make some thing that satisfies my crunch needs.

I've ordered some (more!) ingredients so am looking forward to trying some new recipes.
 
Got a copy of Keto Kitchen for my birthday and it’s great! For starters it’s an English recipe book with ingredients easily obtainable here.
Not many cakes etc but a stunning chocolate brownie recipe which I can’t wait to try.
 
ColinUK said:
Got a copy of Keto Kitchen for my birthday and it’s great! For starters it’s an English recipe book with ingredients easily obtainable here.
Not many cakes etc but a stunning chocolate brownie recipe which I can’t wait to try.
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Sounds fantastic. Let us know how it turns out. 😛
 
Will do! Although next on my list from her book is the salmon and spinach in cream dish. Very simple really.... fry off a little garlic and a little onion in a pan, once that's softened add some double cream and seasoning. Then add spinach leaves and toss them in the cream mix. Pop in salmon fillets so that they sit on the bed of creamy spinach and on with the lid for a few minutes until they're cooked through. Simple. I'm probably going to switch out the onions for some leeks as I've got one in the fridge which needs to be used.
 
ColinUK said:
Will do! Although next on my list from her book is the salmon and spinach in cream dish. Very simple really.... fry off a little garlic and a little onion in a pan, once that's softened add some double cream and seasoning. Then add spinach leaves and toss them in the cream mix. Pop in salmon fillets so that they sit on the bed of creamy spinach and on with the lid for a few minutes until they're cooked through. Simple. I'm probably going to switch out the onions for some leeks as I've got one in the fridge which needs to be used.
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I don't know what you are like for freezer space but I have recently started saving a lot of hassle and self-recrimination by chopping up onions and leeks and spring onions and other veg that are okay but a bit high on carbs to use much of at a time and then bagging them and freezing them so I can use them in the small amounts that suit me.

I know it isn't as good as having things perfectly fresh but it is better than them ending up in the compost/food bin or me eating more of them than I should. I re-use freezer bags for this purpose to try and keep the plastic consumption down too.

That spinach and salmon recipe also sounds yummy.
 
I've got a bags of the following in the freezer:
diced onions
diced banana shallots
garlic
ginger
chopped chillies
sundried toms
diced bell pepper

All those things which we can easily buy in bulk but only use a little of to lift a dish.
 
ColinUK said:
I've got a bags of the following in the freezer:
diced onions
diced banana shallots
garlic
ginger
chopped chillies
sundried toms
diced bell pepper

All those things which we can easily buy in bulk but only use a little of to lift a dish.
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Near enough same as me Colin. Except for chillies. I have loads of parsley, mint, rosemary and coriander - but I am hopeless at labelling so I often have to take a sniff to determine if it is parsely or coriander!! I keep my yeast and yoghurt cultures in there too. It's pretty crowded in there. :D
 
Oh and I also keep nut flours in the freezer to stop them going off. Same with vital wheat gluten and ground arrowroot.
 
ColinUK said:
Oh and I also keep nut flours in the freezer to stop them going off. Same with vital wheat gluten and ground arrowroot.
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I'd need a separate freezer for my VWG and nut flours - I keep my almond flour in the fridge. My VWG lives in a very cool dark cupboard.
 
Trying to use up some eggs before a new tray of 30 arrive tomorrow so made some keto Spiced blueberry muffins and mini keto seeded loaves.
Can I ask, when working out carbs do you count any for spices or herbs and also for erythritol the packaging says 100g carbs per 100g but does it act like like that on BG? I suppose I could just eat them and find out
 

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Iwillgetthere said:
Trying to use up some eggs before a new tray of 30 arrive tomorrow so made some keto Spiced blueberry muffins and mini keto seeded loaves.
Can I ask, when working out carbs do you count any for spices or herbs and also for erythritol the packaging says 100g carbs per 100g but does it act like like that on BG? I suppose I could just eat them and find out
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Erythritol is a polyols or sugar alcohol - sugar alcohols have varying availability to the system and the non-available part just goes straight through and so does not affect blood sugar or calorie intake. Erythritol is 100% unavailable and so does not count as a carb for our purposes. I think sometimes some people have reactions just to a sweet taste that can cause a raise in blood sugar but I don't think that is very commonplace.

Spices and herbs - it depends on how much you use. A teaspoonful here and there is negligible and I don't count them but in cakes where you use tablespoons full of various ones - that adds up so then it makes sense to add them in to the equation if you are being strict about carbs.
 
NotWorriedAtAll said:
Erythritol is a polyols or sugar alcohol - sugar alcohols have varying availability to the system and the non-available part just goes straight through and so does not affect blood sugar or calorie intake. Erythritol is 100% unavailable and so does not count as a carb for our purposes. I think sometimes some people have reactions just to a sweet taste that can cause a raise in blood sugar but I don't think that is very commonplace.

Spices and herbs - it depends on how much you use. A teaspoonful here and there is negligible and I don't count them but in cakes where you use tablespoons full of various ones - that adds up so then it makes sense to add them in to the equation if you are being strict about carbs.
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That's brilliant, thank you! I can eat them now!
 
My second Keto bread from that lady on Youtube, very easy to make sliced put in freezer so just take out days portion or toast it from frozen, yummy, better than any supermarket chemical loaded loafs.
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Iwillgetthere said:
A learning curve:

Milk+ egg+ wheat flour+ hot pan = pancakes

Almond milk+ egg+ coconut flour+ hot pan = just soggy coconutty mush

Deep sadness
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Pancakes recipe

1 large egg
2 tablespoons almond flour
2 teaspoons coconut flour
1 tablespoon psyllium husk
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 teaspoon melted butter
3 drops vanilla extract (or some ground vanilla pod)
1/2 teaspoon granulated or powdered sweetener
4 tablespoons double cream.

Method

1 Mix all the powders together in a jug.
2 Melt the butter and mix it with the beaten egg
3 Add cream to the egg and butter and whisk until all one consistent custardy type liquid
4 Pour liquid into powder mix in jug and mix together throroughly.

5 heat a small non stick pan suitable for frying one egg.
6 Cook 1/4 of the batter at a time - it will be quite cakey rather than runny. Cook until bubbles appear in top surface and then flip over. Do not press the pancake down this is a fluffy style pancake.
7 Serve with chosen accompaniments.
 
NotWorriedAtAll said:
Pancakes recipe

1 large egg
2 tablespoons almond flour
2 teaspoons coconut flour
1 tablespoon psyllium husk
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 teaspoon melted butter
3 drops vanilla extract (or some ground vanilla pod)
1/2 teaspoon granulated or powdered sweetener
4 tablespoons double cream.

Method

1 Mix all the powders together in a jug.
2 Melt the butter and mix it with the beaten egg
3 Add cream to the egg and butter and whisk until all one consistent custardy type liquid
4 Pour liquid into powder mix in jug and mix together throroughly.

5 heat a small non stick pan suitable for frying one egg.
6 Cook 1/4 of the batter at a time - it will be quite cakey rather than runny. Cook until bubbles appear in top surface and then flip over. Do not press the pancake down this is a fluffy style pancake.
7 Serve with chosen accompaniments.
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You are simply marvelous! Thank you! X
 
Some how I ended up with 4 pots of Greek yoghurt in the fridge and I saw a recipe online for a frozen yoghurt dessert made with oranges, which I have tweaked.
I mixed my yoghurt, 2 pots, with two teaspoons of cinnamon and 50g of frozen berries and a good squirt of skinny cherry syrup. Swirled all together with a spoon and then portioned out into 5 pots and shoved them in the freezer.
I did ' clean' the mixing bowl and it was very tasty, I just hope it's as good in its frozen form. I shall let you know!
 
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