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.