Keto Matcha Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlnqItiFwj2/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• 10 g matcha powder

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and matcha powder.
4. Temper. Whisk one ladle of hot mixture into the yolk mixture.
5. Add a second ladle, and whisk.
6. Add the remaining hot mixture, and whisk until combined.
7. Strain, and let cool to room temperature.
8. Cool in fridge overnight.
9. The following day, set up ice cream maker and use according to instructions. It should take about 20-30 minutes to finish churning.
10. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
Anyone who has tasted Dave’s Ice Cream (Hawai’i) will appreciate this one! It’s rich, creamy, and full of matcha flavor! Halo Top “green tea” ain’t got nothin’ on this recipe! It was extremely hot in the kitchen, and started melting as soon as I put it on the plate for photos. I served it with some @choczero chocolate sauce. If you’ve never tried green tea ice cream + chocolate sauce, now’s a perfect time to try!

Keto Blueberry Cupcakes Test 2

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

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

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Dry:

• 110 g keto flour
• 70 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
• 3 g (1 tsp) vanilla
• 25 g blueberry juice
• 6 g (1 Tbsp, 1 medium) lemon zest

Add-ins:

• 45 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump add-in blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 20-25 min, or until center springs back to the touch.

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Notes:
I retested the previous blueberry cupcake recipe with less sweetener, and I like this version a lot; possibly even my go to! These kept their dome shape much better. Cupcakes were moist and fluffy. These can definitely be served as “breakfast muffins”. You can increase the sweetener amount to make it more cupcake/dessert-like, and also frost them. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.

Keto Blueberry Cupcakes Test 1

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 6 cupcakes
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/BlV2AdQFXjO/

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Dry:

• 110 g keto flour
• 70 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 blueberry juice
• 2 g (1 tsp) lemon zest

Add-ins:

• 35 g blueberries

Directions:

1. Preheat oven to 325 F / 162 C.
2. Line muffin tin with cupcake liners.
3. Microwave 25 g blueberries to release juices, and pass through a sieve.
4. Sift together dry ingredients, and set aside.
5. Stir together wet ingredients.
6. Add 1/2 of dry to the wet, and mix until just combined.
7. Dump blueberries into remaining dry, toss to coat, then add to the batter.
8. Fold until no dry spots are visible.
9. Divide batter equally into the cupcake liners.
10. Bake 25-30 min, or until center springs back to the touch.

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Notes:
Re-did the strawberry cupcake recipe, and replaced with blueberries instead. Baked at 325 F. The original sweetener amount was 105 g. I found that way too sweet! Maybe try cutting it down to 70 g. I increased the lemon zest because blueberries and lemon zest are 👌. This gave them a really nice zing! Cupcakes were moist and fluffy. Store at room temperature up to 2 days (if they even last that long), or you can keep in the fridge.

Keto Vanilla Ice Cream

Total Time: 23 hr 10 min = 23 hr (prep), 10 min (cook)
Yields: 6 servings, 1.5 pints
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk5l-VHl2Ic/

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Ingredients:

• 60 g (3 large) egg yolks
• pinch of salt
• 90 g sweetener
• 100 g water
• 325 g heavy cream
• vanilla to taste (pod or extract or both!)

Directions:

1. Place the inner chamber of your ice cream maker in the freezer.
2. Cream yolks, salt, and sweetener until pale.
3. Bring just to boil the water, heavy cream, and vanilla seeds/pod (I used 1/2 a pod).
4. If using extract, stir in the vanilla off heat (I also added about 1/4 tsp).
5. Temper. Whisk one ladle of hot mixture into the yolk mixture.
6. Add a second ladle, and whisk.
7. Add the remaining hot mixture, and whisk until combined.
8. Let cool to room temperature.
9. Cool in fridge overnight.
10. The following day, set up ice cream maker and use according to instructions.
11. It should take about 20-30 minutes to finish churning.
12. Store in an airtight container, and freeze another 4-6 hours or until desired firmness. Or enjoy immediately as soft serve!

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Notes:
This was absolutely delicious! And it was creamy!! No ice chunks at all. I tried to quenelle/rocher, but I’m bad (also it is really hot in the kitchen lately)!! More practice needed! I used the ice cream maker attachment for my Kitchen Aid stand mixer. If you don’t have an ice cream machine, you can put the cooled liquid in an airtight container in the freezer, and every 30 minutes give the mixture a good stir. This helps prevent ice crystals from forming. I stored this in a 16 oz mason jar (after a few taste tests), so I estimate this recipe would yield about 1.5 pints of ice cream (roughly 575 g, 20 oz).

Keto Cake Reverse Creaming Method Test 1

Total Time: 1 hr = 20 min (prep), 40 min (cook)
Yields: 8x8-inch pan
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bk1La-5FAAv/

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Wet:

• 90 g (3 large) egg whites
• 85 g water
• 35 g heavy cream
• 8 g (1/2 Tbsp) vanilla
• 30 g sour cream

Dry:

• 150 g keto flour
• 2 g (1/2 tsp) baking powder
• 3 g (1/2 tsp) salt
• 171 g sweetener
• 88 g butter, cubed & room temp

Add-ins:

• strawberries, chopped
• blueberries

Frosting:

• 180 g heavy cream
• 32 g powdered sweetener
• 2 g (1/4 tsp) vanilla
• 56 g mascarpone cheese, room temp

Directions:

1. Preheat oven to 325 F / 162 C, and prepare an 8x8-inch pan (lined with parchment paper/greased).
2. Combine wet ingredients, and set aside.
3. Sift dry ingredients into mixing bowl.
4. Add cubed butter and mix with dry until pebbly.
5. Add half of the wet ingredients, scrape down the sides of the bowl, and add the remaining wet ingredients.
6. Fold in strawberries and blueberries.
7. Pour batter into prepared pan, add more berries on top if desired, and bake for 40-50 min, or until center springs back to the touch.
8. Let cool completely before frosting.
9. Frosting made by whipping heavy cream and powdered sweetener to soft peaks.
10. Fold in vanilla and mascarpone cheese, then whip to stiff peaks.

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Notes:
You can cover the pan with some foil if it starts getting too brown. I’ve always wanted to try the reverse creaming method, but because it’s purpose is to inhibit gluten formation — and this flour is gluten free— it didn’t do much for me aside from making a denser crumb. I much prefer a fluffier sponge. It was still delicious! Recipe adapted from @preppykitchen.

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.