Keto Pasta Test 3

Total Time: 25 min = 20 min (prep), 5 min (cook)
Yields: 8 servings
Difficulty: Easy
Macros: 137 cal, 0. 3 g net carb, 3. 8 g fat, 17. 1 g protein

Original Instagram link: https://www.instagram.com/p/BkVPmiyFk3a/

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Ingredients:

• 200 g keto flour
• 80 g (2 large) eggs, whole
• 50 g (3 large) eggs, yolk
• 3 g (1/2 tsp) salt

Directions:

1. Pour keto flour into a mound, and create a well in the center.
2. With a fork, lightly whisk eggs, and add to the center well.
3. Gently swirl the eggs and slowly combine with the surrounding flour.
4. Continue combining the eggs and flour; use a bench scraper to help gather the dough.
5. Gently knead the dough until it comes together to a ball.
6. Wrap in plastic, and let rest 15 min.
7. Divide into 8 pieces, and run through a pasta machine (I went to 5-6 thickness). You may need to use extra flour if the dough becomes too sticky.
8. Bring water to boil, and season with handfuls of salt (salty as the ocean!).
9. Cook pasta for 30-60 seconds, or until barely al dente.
10. In a small sauté pan, mix cooked pasta with sauce of choice for a few seconds.
11. Serve immediately.

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Notes:
The noodles were tender and had a nice bite. I like this version because it’s not all egg yolks (don’t need to figure out what to do with all those whites).

Keto Vietnamese Coffee

Total Time: 5 min
Yields: 1 serving
Difficulty: Easy
Macros: 94 cal, 1. 5 g net carb, 9. 6 g fat, 1. 5 g protein

Original Instagram link: https://www.instagram.com/p/BkInezSl0c9/

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Ingredients:

• 15 ml (1 Tbsp) keto condensed milk
• 8 oz brewed coffee of choice

Directions:

1. Add keto condensed milk to the bottom of your cup.
2. Pour or brew fresh coffee over it.
3. Stir and enjoy!

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Notes:
This was a nice change from my usual black coffee. It gave the coffee a rich mouthfeel, and a slight sweetness

Keto No Churn Ice Cream Test 1

Total Time: 6 hr 10 min = 10 min (prep), 6 hr (freeze)
Yields: 6 servings
Difficulty: Easy
Macros: 139 cal, 2. 5 g net carb, 14 g fat, 2. 5 g protein

Original Instagram link: https://www.instagram.com/p/BkGNFYfFvnr/

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Ingredients:

• 140 g heavy cream
• 125 g keto condensed milk
• vanilla to taste
• toppings

Directions:

1. Whip heavy cream to soft peaks.
2. Add condensed milk, and whip to stiff peaks.
3. Fold in vanilla.
4. In a freezer-safe, airtight container, layer ice cream base, toppings, base, toppings.
5. Freeze at least 6 hours, or over night.
6. Leave out to soften 5-10 minutes before serving.

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Notes:
Not bad for a basically 2-ingredient, no churn ice cream. You do need to leave it to thaw before serving otherwise it is hard and icy. I would even try to give the mixture a stir every 30 minutes if possible. I like that this is a base, and you can mix in any flavoring you’d like. I made @choczero Keto Bar (chopped up), and fresh blueberries.

Keto Condensed Milk

Total Time: 35 min = 5 min (prep), 30 min (cook)
Yields: 8 oz, 1 Tbsp per serving
Difficulty: Easy
Macros: 94 cal, 1. 5 g net carb, 9. 6 g fat, 1. 5 g protein

Original Instagram link: https://www.instagram.com/p/BkCdbLTFnBC/

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Ingredients:

• 360 g (12 oz) heavy cream
• 113 g (4 oz) sweetener
• 42 g (3 Tbsp) butter

Directions:

1. Whisk occasionally over medium-high heat until almost boiling.
2. Turn to low, and simmer for 30 minutes until slightly reduced.
3. Let cool.
4. Refrigerate to store; mixture will thicken. Use as 1:1 substitute for sweetened, condensed milk.

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Notes:
Tasted like butterscotch. Pretty sure if you used brown sugar substitute it’ll be butterscotch.

Keto Blueberry Poke Cake

Total Time: 1 hr = 25 min (prep), 35 min (cook)
Yields: 24 servings
Difficulty: Easy
Macros: 190 cal, 2 g net carb, 14. 9 g fat, 8. 7 g protein

Original Instagram link: https://www.instagram.com/p/Bj3QIlUlEl3/

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Buttermilk (310 g):

• 182 g water
• 92 g heavy cream
• 36 g apple cider vinegar

Cake:

• 270 g keto flour
• 1 tsp baking soda
• 1/2 tsp salt
• 226 g butter, room temp
• 100 g sweetener
• 100 g (2 large) eggs, room temp
• 2 tsp vanilla extract
• 310 g buttermilk (above)

Filling:

• 200 g fresh blueberries
• 50 g sweetener
• zest of 1 lemon
• 60 g water
• pinch of salt

Topping:

• 400 g heavy cream
• 40 g sweetener
• 1 tsp vanilla
• fresh blueberries, garnish
• lemon zest, garnish

Directions:

1. Preheat oven to 325 F / 162C. Prepare a 9x13-inch pan.
2. Combine water, heavy cream, and apple cider vinegar in a container with a pourable spout, and set aside.
3. Whisk together keto flour, baking soda, salt, and set aside.
4. Cream butter and sweetener until light and fluffy (approx 3-5 min).
5. Add eggs, one at a time.
6. Add vanilla extract, and beat until incorporated.
7. In 3 alternating additions, add flour then buttermilk, and mix on medium speed until incorporated.
8. Pour batter and spread evenly onto prepared pan.
9. Bake for 30-35 min, or until the center springs back to the touch.
10. In the meantime, combine the blueberries, sweetener, lemon zest, water, and salt in a small sauce pan.
11. Cook until sweetener dissolves, and berries release their juices. Let cool.
12. Cool cake for 8-10 min.
13. Using the end of a wooden spoon, poke 1-inch spaced holes in the cake.
14. Pour over the filling and push some down into the holes.
15. Make the whipped cream by beating together the heavy cream, sweetener, and vanilla.
16. Spread over the top of the cooled cake.
17. Garnish with fresh blueberries and lemon zest.

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Notes:
First time making a poke cake! I like how the berry juices soak into the cake and really gives good flavor. This is a great summery dessert.

Keto Creamed Spinach

Total Time: 15 min = 5 min (prep), 10 min (cook)
Yields: 4 servings
Difficulty: Easy
Macros: 142 cal, 1. 8 g net carb, 13. 3 g fat, 4. 5 g protein

Original Instagram link: https://www.instagram.com/p/BjNPvpFFG9m/

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Ingredients:

• 28 g butter, divided
• 2. 5 g (4 tsp) keto flour
• pinch of salt
• 80 g heavy cream
• 30 g cream cheese 
• 1 clove garlic, minced 
• 0. 5 tsp onion powder or 0. 5 Tbsp fresh onion, minced  
• 170 g (6 oz) spinach frozen or fresh spinach, chopped 
• 20 g water 
• 25 g parmesan cheese, grated

Directions:

1. On medium-low heat, make sauce by melting half the butter with keto flour and salt.
2. Slowly add heavy cream and cream cheese.
3. Increase to medium heat, and whisk until smooth. Set aside.
4. In a separate pan, sauté garlic and onions with remaining butter.
5. Add spinach and water.
6. Reduce heat, cover, and steam a few minutes until spinach is cooked to liking.
7. Stir in sauce and parmesan cheese, and coat the spinach. Serve immediately.

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Notes:
This reminded me of Boston Market’s creamed spinach. Thick and cheesy! I paired it with some meatballs.

Keto Glazed Lemon Blueberry Scones

Total Time: 30 min = 15 min (prep), 15 min (cook)
Yields: 8 scones
Difficulty: Easy
Macros: 306 cal, 2. 3 g net carb, 18. 5 g fat, 20. 2 g protein

Original Instagram link: https://www.instagram.com/p/BihM-xblXsb/

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Scones:

• 75 g (2.664 oz) sweetener
• zest of 1-2 lemons
• 250 g (8.75 oz) keto flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 112 g (4 oz) butter, frozen
• 118 g (4 oz) sour cream
• 50 g (2 oz, 1 large) egg
• 150 g (5 oz) fresh blueberries

Glaze:

• 30 g butter, melted
• 100 g powdered sweetener
• 1/2 tsp vanilla
• juice of 1 lemon
• water to consistency

Directions:

1. Preheat oven to 375 F / 190 C.
2. Combine sweetener and lemon zest, and gently massage with fingers to let flavors mingle.
3. Add keto flour, baking powder, baking soda, and salt.
4. Grate frozen butter, and work into the dry ingredients with your fingers until it forms the texture of coarse sand.
5. In a small bowl, whisk sour cream and egg until smooth.
6. Stir wet into dry using a fork until large clumps form.
7. Add blueberries, and form dough into a ball.
8. Pat out onto a lightly floured surface, and cut to desired shapes.
9. Place 1-inch apart on parchment lined baking sheet.
10. Bake on the lowest rack for 15-17 min, or until golden.
11. Cool for 10 min.
12. While cooling, prep glaze by combining all ingredients and whisking until smooth.
13. Glaze as desired.

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Notes:
I didn’t have time to bake these right away, so I left the cut and prepped scones on the baking sheet covered with plastic in the fridge overnight. I baked it first thing the next morning. I think the advantage here is the butter gets really cold, so there is some nice lift happening during the baking process. You can probably get away with baking immediately, but if you want the butter chilled, 30 min should be enough.