Saturday, March 24, 2018

Keto Fudgy Brownies by @ashleyybaaby

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 24 pieces
Difficulty: Easy
Macros: 100 cal, 1. 5 g net carb, 8. 1 g fat, 4. 7 g protein

Original Instagram link: https://www.instagram.com/p/Bgsmqillr4t/
Original baker profile link: @ashleyybaaby
---

Wet:
  • 112 g (4 oz, 1/2 cup) butter, melted
  • 226 g (8 oz, 2 bars) sugar-free baker’s chocolate
  • 150 g (6 oz, 3 large) eggs
  • 1 tsp coffee extract
  • 1 tsp chocolate extract
Dry:
  • 22 g (0.75 oz, 1/4 cup) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 450 g (8 oz, 2 cups) sweetener
  • 125 g (4. 348 oz, 1 cup) keto flour

Directions
  1. Preheat oven to 325 F / 162 C.
  2. Melt butter and chocolate together on the stove or microwave.
  3. Mix in sweetener.
  4. Incorporate eggs one at a time.
  5. Mix in coffee and chocolate extracts.
  6. Sift in dry ingredients, and mix well.
  7. Bake in a lined or greased 9x13-inch pan for approximately 30 minutes. Do not overcook; inserted toothpick should have moist crumbs.
---

Notes:
I have not tried this recipe yet, but definitely will be soon!



Wednesday, March 21, 2018

Keto Buttermilk Biscuits Test 1

Total Time: 30 min = 15 min (prep), 15 min (cook)
Yields: 8 mini biscuits (2. 5")
Difficulty: Easy
Macros: 150 cal, 0. 1 g net carb, 10. 2 g fat, 9. 4 g protein

Original Instagram link: https://www.instagram.com/p/Bgk6UUjBw4e/

---

Buttermilk (56 g, 2 oz):
  • 16 g heavy cream
  • 40 g water, cold
  • 1 g lemon juice or white vinegar
Biscuits:
  • 125 g (4.375 oz) keto flour
  • 7 g (0.5 oz) sweetener
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 88 g (3 oz) butter, cold & cubed
  • buttermilk, cold - full amount above

Directions
  1. Preheat oven to 425 F.
  2. Prepare a baking pan lined with parchment or silicon mat.
  3. Reserve 10 g flour for dusting.
  4. Combine buttermilk ingredients, and set aside.
  5. In a large bowl, sift flour, sweetener, baking powder, and salt.
  6. Cut butter into flour with a pastry blender or knives until pea sized.
  7. Pour buttermilk all at once and combine to make a shaggy dough.
  8. Roll dough onto lightly dusted (use the reserved flour) surface to a rectangle shape.
  9. Cut rectangle into thirds, and stack pieces on top of each other.
  10. Repeat Steps 8 and 9 another 1-2 times.
  11. Roll until 1 to 1.5-inch height, and cut out biscuits.
  12. Bake for 5-8 min for the initial oven spring, then lower to 325 F and bake another 7-9 minutes (12-14 min total) or until golden brown on tops and bottoms.
  13. Immediately brush butter onto tops after removing from oven.
---

Notes:
After the initial puff, I turned down the temp to 325 F to finish cooking the middles. These are light and fluffy, bit of crisp on the edges, and when torn open seem to flake in layers a bit. Maybe someone can try these as biscuits and gravy! I cut these into squares because I didn’t want to deal with scrapes. You can of course cut them in traditional circles.



Monday, March 12, 2018

Keto Earl Grey Shortbread Cookies

Total Time: 50 min = 40 min (prep), 10 min (cook)
Yields: 32 cookies
Difficulty: Easy
Macros: 61 cal, <0. 1 g net carb, 4. 5 g fat, 3. 2 g protein

Original Instagram link: https://www.instagram.com/p/BgQDZgOBF8l/

---

Ingredients

Directions
  1. Gather together shortbread crumbles on a piece of plastic wrap, and using the warmth from your hands gently press the dough together to form a log.
  2. Chill in the fridge for at least 30 min.
  3. Preheat oven to 325 F / 162 C.
  4. Cut cookies from the log about 1/4” in thickness.
  5. Bake on a cookie sheet (I lined with parchment paper) for 10-12 min or until it starts to brown around the edges.
  6. Cool on the pan for 10 min, then transfer to a wire rack to cool completely.
---

Notes:
I cut an empty paper towel roll lengthwise, and used that as a mold for my log. Cookies will harden as they cool. Enjoy with a cup of tea!



Keto Lemon Creme Patissiere (Pastry Cream)

Total Time: 20 min = 5 min (prep), 15 min (cook)
Yields: filling for one 12" tart (32 servings)
Difficulty: Easy
Macros: 42 cal, 0. 1 g net carb, 4. 4 g fat, 0. 7 g protein

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

---

Lemon Custard:
  • 75 g heavy cream
  • 175 g water
  • zest from 1/2 lemon
  • 3 egg yolks
  • 50 g sweetener
  • 25 g keto flour
  • 20 g butter
  • vanilla to taste
  • juice from 1/2 lemon

Whipped Cream:
  • 200 g heavy cream
  • 20 g sweetener

Directions
  1. Bring heavy cream, water, and lemon zest to a boil.
  2. In a separate bowl, mix yolks and sweetener.
  3. Slowly stream 1/2 of the heavy cream mixture into the yolk mixture.
  4. Add the yolk mixture back into the pot, and sift in keto flour.
  5. Combine well, and keep stirring until the mixture thickens to pudding consistency.
  6. Pour and spread mixture into a tray and press a piece of plastic wrap on the surface.
  7. Chill in fridge until ready for use.
  8. Beat whipped cream ingredients to soft peaks.
  9. Add chilled lemon custard, and blend well.
  10. Use to fill a pre-baked tart shell.
---

Notes:
This made more than enough to fill an 8” tart (see Keto Earl Grey Shortbread Crust). There was probably enough to fill a 12” tart. For the decoration, I just reserved some of the whipped cream, and added puréed raspberries to make it pink. Garnished with some fresh raspberries and lemon zest.



Keto Earl Grey Shortbread Crust

Total Time: 40 min = 10 min (prep), 30 min (cook)
Yields: one 12" tart crust (32 servings)
Difficulty: Easy
Macros: 61 cal, <0. 1 g net carb, 4. 5 g fat, 3. 2 g protein

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

---

Ingredients
  • 57 g (2 oz) sweetener
  • 172 g (6 oz) butter, softened
  • 172 g (6 oz) keto flour
  • 3/4 tsp salt
  • 4 bags of earl grey tea

Directions
  1. Cream butter and sweetener.
  2. Sift in keto flour, salt, and tea.
  3. Press into tart pan.
  4. Poke holes with a fork.
  5. Freeze for 30 min.
  6. Preheat oven to 350 F / 176 C.
  7. Cover with parchment paper and pie weights, and bake for 15 min.
  8. Remove paper and weights, and bake uncovered another 12-15 min or until golden.
  9. Cool completely before filling.
---

Notes:
This made more than enough for an 8” tart (see Keto Lemon Creme Patissiere). I used the leftovers to make shortbread cookies (used an empty paper towel roll to shape a log).



Thursday, March 8, 2018

Keto Avocado Mousse

Total Time: 10 min = 5 min (prep), 5 min (mix)
Yields: 8 servings
Difficulty: Easy
Macros: 80 cal, 1 g net carb, 7. 6 g fat, 1. 3 g protein

Original Instagram link: https://www.instagram.com/p/Bf5IoOIFS_2/

---

Ingredients
  • 1 avocado
  • 4 oz cream cheese, softened
  • salt & pepper to taste
  • zest and juice of 1/2 a lime

Directions
  1. Cream avocado and cream cheese until smooth.
  2. Mix in salt, pepper, lime juice, and lime zest.
---

Notes:
I used lemon because that’s all I had. You just want to add some acid to balance the flavors. You can put in a bowl and use for dipping, or piping bag and make fancy swirls.



Friday, March 2, 2018

Keto Meatball Wellington

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 15 pieces
Difficulty: Easy
Macros (puff pastry): 94 cal, <0. 1 g net carb, 7. 2 g fat, 4. 5 g protein
Macros (meatball only, no cheese): 54 cal, <0. 1 g net carb, 3. 8 g fat, 4. 7 g protein

Original Instagram link: https://www.instagram.com/p/Bfvu2VzFwv1/

---

Meatballs
  • 453 g (16 oz, 1 lb) ground beef
  • 30 g (1/4 cup) grated parmesan
  • 20 g (1/4 cup) keto bread crumbs, optional
  • 6 g (1/4 cup) fresh chopped parsley
  • 50 g (1 large) egg
  • salt and pepper to taste
  • mozzarella cheese to taste
Wrapper

Directions
  1. Preheat oven to 350 F / 177 C.
  2. Mix meatball ingredients in a large bowl.
  3. Divide mixture into 15 equal portions, and shape into meatballs.
  4. Bake for 15 min.
  5. Take out puff pastry and let come to temperature (soft enough to roll, but not warm or melted).
  6. Cool meatballs until ready to handle.
  7. Roll out puff pastry to 1/8” height, and cut into squares large enough to enclose a meatball.
  8. Place mozzarella cheese on each square, then wrap around each meatball, and place seam side down on a parchment lined baking sheet.
  9. Egg wash tops if desired.
  10. Bake another 15-20 min or until golden.
  11. Let cool 5 min before serving. Serve with a ladle of Rao’s Marinara Sauce and garnish with parsley flakes and parmesan cheese.
---

Notes:
Use a cookie scoop for evenly sized meatballs. The outer shell was light, crisp, and slightly flaky.