Keto Cheesy Sage Biscuits Test 1

Total Time: 30 min = 10 min (prep), 20 min (cook)
Yields: 9 biscuits
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BktSLBHl61X/

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Buttermilk:

• 7 g white vinegar
• 18 g heavy cream, cold
• 35 g water, cold

Dry:

• 130 g keto flour
• 6 g (1.5 tsp) baking powder
• 3 g (1/2 tsp) salt
• 38 g parmesan cheese, grated
• 8 g sage, dried & crumbled
• 85 g butter, cold & cubed

Wet:

• buttermilk (see above)
• 25 g eggs, cold (save leftovers for egg wash)

Directions:

1. Preheat oven to 400 F / 204 C, and line a baking sheet with parchment paper.
2. In a food processor, pulse together dry ingredients until the butter is pea sized.
3. Mix wet ingredients, pour over dry ingredients, and pulse until dough just comes together.
4. Lightly dust work surface with keto flour, and press into a square shape 1-in (2.5 cm) in height.
5. Divide into 9 pieces.
6. Arrange biscuits on parchment paper, and lightly brush with egg wash.
7. Lower oven heat to 325 F / 162 C.
8. Bake for 15-20 min, or until golden.

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Notes:
These came out light and fluffy, and savory! I served them like biscuits and gravy. Very filling! I forgot to take photos during the mixing and shaping process, so I drew a doodle. Enjoy! Recipe adapted from @preppykitchen.

Keto Strawberry Cupcakes Test 1

Total Time: 40 min = 15 min (prep), 25 min (cook)
Yields: 6-8 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BknjkSAlzK6/

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Dry:

• 110 g keto flour
• 105 g sweetener
• 2 g (1/2 tsp) baking powder
• 1 g (1/8 tsp) baking soda
• 1 g (1/8 tsp) salt 

Wet:

• 90 g butter, melted
• 20 g water, room temp
• 10 g heavy cream, room temp
• 60 g sour cream, room temp
• 45 g egg whites, room temp
• 5 g (1.5 tsp) vanilla
• 25 g strawberries, pureed
• 1 g (1/2 tsp) lemon zest

Add-ins:

• 35 g strawberries, chopped

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Sift together dry ingredients, and set aside.
4. Stir together wet ingredients in a container with a pour spout.
5. Add wet to dry, and mix until just combined.
6. Fold in chopped strawberries.
7. Divide batter equally into the cupcake liners.
8. Bake 25-30 min, or until center springs back to the touch.

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Notes:
These cupcakes came out incredibly soft and fluffy and moist!! The flavor is very strawberry! I baked mine at 350 F, which I think is too high and ended up over browning the tops. 325 F should be about right, and you may need to leave it in a bit longer to finish cooking. My tops did deflate, but I think that may have been due to me cranking down the heat during the last few minutes of baking, or the chunks of strawberries floated to the top and are weighing them down. I’ll definitely try these again some time to get a better dome, and less browning. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge. Recipe adapted from @preppykitchen.

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.