Keto Brownies Test 2

Total Time: 50 min = 15 min (prep), 35 min (cook)
Yields: 8 pieces
Difficulty: Easy
Macros: 195 cal, 3 g net carb, 18. 2 g fat, 5. 4 g protein

Original Instagram link: https://www.instagram.com/p/Be2T6mvFPbp/

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Ingredients

• 150 g chocolate
• 100 g butter
• 100 g (2 large) eggs
• 1/4 tsp vanilla
• 130 g sweetener
• 2 g (1/2 tsp) salt
• 30 g keto flour
• 15 g unsweetened cocoa powder

Directions

1. Preheat oven to 320 F / 160 C, and prepare a parchment sling for an 8 x 8" baking pan.
2. Melt chocolate and butter over simmering water.  Set aside to cool.
3. In a bowl, combine eggs, sweetener, salt, and vanilla.
4. Pour egg mixture into cooled chocolate mixture, and stir until combined.
5. Sift keto flour and cocoa powder, and gently fold into the chocolate mixture.
6. Bake for 30-35 minutes, or until the center is slightly underbaked and a toothpick comes out with wet crumbs.
7. Let cool for 20 minutes before serving.

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Notes:
These are super fudgy, and super indulgent brownies. They have great chocolate flavor. I've used a 6 x 6" baking pan, but I think these will turn out good in an 8 x 8". I did have to press on the tops a bit to get them to crack, so the next version I will try to whip the eggs before combining for a shinier and cracklier crust. You can lower the net carb count by using different chocolate (I used Lily's Baking Bar 55%).

Cheese-stuffed Meatloaf

Total Time: 45 min = 15 min (prep), 30 min (cook)
Yields: 8 slices
Difficulty: Easy
Macros: 82 cal, 0. 7 g net carb, 5. 9 g fat, 6. 2 g protein
(meatloaf only, no cheeses, no keto breadcrumbs, no ketchup)

Original Instagram link: https://www.instagram.com/p/BcFmHjhF6RR/

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Ingredients

• 453 g (16 oz, 1 lb) ground beef
• 50 g (1 large) egg
• 20 g heavy whipping cream
• 50 g water
• 40 g onions, minced (1/4 cup)
• 2 Tbsp parsley, chopped
• 20 g keto breadcrumbs (optional)
• 25 g parmesan cheese, grated (if not using breadcrumbs)
• 1/2 Tbsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder
• 2-4 sticks string cheese (depending how cheesy you like it)
• 120 g unsweetened ketchup (1/2 cup)

Directions

1. Preheat oven to 350 F / 177 C.
2. Combine all ingredients except the ketchup in a large bowl, and mix well.
3. Line a sheet pan with foil.
4. Shape meat mixture into a loaf shape encasing the string cheese in the middle.
5. Place on ungreased foil. Spread ketchup on the top.
6. Bake for 30-45 min, or until internal temperature reaches 160 F / 71 C.
7. Rest for 5 min before slicing and serving.

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Notes:
Change it up! Bacon wrap this or use different cheeses! 4 sticks of string cheese is a good number for super melty goodness. Keto breadcrumbs can be made by grating/toasting old keto bread. You can find some yeasted bread recipes in the bread section to try out.

Cheese-stuffed Meatballs

Total Time: 35 min = 15 min (prep), 20 min (cook)
Yields: 15 meatballs
Difficulty: Easy
Macros (per meatball): 54 cal, ~0 g net carb, 3. 8 g fat, 4. 7 g protein

Original Instagram link: https://www.instagram.com/p/BVkibM4FaG9/

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Ingredients

• 453 g (16 oz, 1 lb) ground beef
• 50 g (1 large) egg
• 20 g heavy whipping cream
• 50 g water
• 40 g onions, minced (1/4 cup)
• 2 Tbsp parsley, chopped
• 20 g keto breadcrumbs (optional)
• 25 g parmesan cheese, grated
• 1/2 Tbsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp garlic powder
• 3 sticks of string cheese

Directions

1. Cut string cheese into 5 pieces each, and set aside.
2. Mix remaining ingredients in a large bowl.
3. Divide mixture into 15 equal sized meatballs. 
4. Gently flatten each meatball, place a piece of string cheese in the middle, and wrap the meat around.
5. Shape into meatballs.
6. Sear all sides of meatballs in a skillet with some coconut oil or butter.
7. Finish off in the oven at 350 F for 20-25 min.

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Notes:
Use a cookie scoop for evenly sized meatballs. You can freeze the string cheese pieces so that they take more time to melt, and don't ooze out of the meatball. Pair this with some yummy keto pasta!

Keto Pasta Test 2

Total Time: 60 min = 60 min (prep), <1 min (cook)
Yields: 10 servings
Difficulty: Moderate
Macros: 99 cal, 0. 1 g net carb, 2 g fat, 13 g protein

Original Instagram link: https://www.instagram.com/p/BaWpE6CltCF/

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Ingredients

• 225 g keto flour
• 6 g glucomannan (konjac) powder, optional but I think this helps with that al dente “bite”
• 150 g eggs (about 3 large)

Directions

1. In a food processor, add the keto flour, optional glucomannan powder, and pulse two times to aerate.
2. In a separate smaller bowl, lightly beat the eggs.
3. Add beaten eggs to the food processor, and do 1 second pulses until a rough dough forms.
4. Turn dough out onto plastic wrap, and lightly knead then shape to a disc. If sticky, add some bench flour. Wrap dough in plastic wrap.
5. Let rest 20 min.
6. Divide the dough into 10 pieces.
7. Flatten and run through pasta roller and cutter as desired.
8. Allow to dry at least 15-30 min before boiling.
9. Salt some water (salty as the ocean!) and bring to a boil.
10. Cook pasta for about 15-30 seconds or until desired firmness.

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Notes:
I've used a Kitchen Aid Pasta roller/cutter attachments as well as a hand-crank pasta machine.  I prefer the hand-crank as I can control the speed and feed much better. You can also mix this in a bowl if you do not have a food processor. Serve this with marinara, pesto, alfredo sauces, etc. I like to eat them with meatballs.  You can also cut different shapes like lasagna sheets and ravioli.  If you add a bit of water, you can also push these through a pasta extruder to make macaroni.

Would you like to buy me a cup coffee? :)

Well that's a bummer:

"Thank you for applying for the Amazon Associate program. Upon review, we are unable to accept your application."

It was worth a try. Thank you to those on reddit that suggested this, and thank you to those who have made purchases.  I've fixed the links to remove the Associate program IDs, so they should still direct you to the product available on Amazon.

Someone else suggested I try Ko-fi instead. You can find a pink coffee button on the top right, or just below.  Thank you for your support, and as always Happy Baking, KCKO!! :)

UPDATE:

PayPal has suddenly sent me an email that states I am no longer able to do business with them. After some research it looks like my account was flagged as a bot, and there is no way for me to reinstate it even if there is no wrong doing on my end. If you want to support me, I have a tag on Cashapp: $ketolunatestkitchen

Thank you for your support, and happy baking!

Keto Buttermilk Quick Bread Test 2

Total Time: 60 min = 15 min (prep), 45 min (cook)
Yields: 14 slices
Difficulty: Easy
Macros: 142 cal, 0. 2 g net carb, 6. 8 g fat, 13. 3 g protein

Original Instagram link: https://www.instagram.com/p/BelA87mFmii/

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Buttermilk:

• 28 g white vinegar or lemon juice
• 71 g heavy cream 
• 141 g water

Dry:

• 300 g keto flour (10 oz)
• 2 tsp baking powder
• 0.25 tsp baking soda
• 1 tsp salt

Wet:

• 240 g (8 oz) buttermilk (see above)
• 55 g (2 oz; 1 large) egg, room temp
• 60 g (2 oz) butter, melted
• 30 g sweetener (optional)

Directions

1. Preheat oven to 325 F / 160 C.
2. Prepare a 9 x 5” loaf pan with a parchment sling or grease well.
3. Make buttermilk, and set aside.
4. Sift Dry ingredients, and set aside.
5. Combine Wet ingredients.
6. Pour Wet ingredients into Dry ingredients, and gently fold with a spatula until all the dry parts are incorporated. Do not over-mix.
7. Scrape batter into loaf pan.
8. Bake for 45-50 min or until internal temperature reaches 200 F / 93 C or until the center springs back to the touch. Cover with foil if crust gets too brown.
9. Cool loaf in the pan for 15 minutes before serving. Store wrapped in plastic/Ziploc at room temperature (I stick a paper towel in there to help retain moisture). 

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Notes:
Adjust sweetener amount to your liking. You can mix different toppings in (e.g. sf chocolate chips, nuts, etc.).

Keto Sheet Pan Pancakes Test 1

Total Time: 25 min = 10 min (prep), 15 min (cook)
Yields: 12 slices
Difficulty: Easy
Macros (pancake base only): 74 cal, 0. 1 g net carb, 3. 7 g fat, 7 g protein

Original Instagram link: https://www.instagram.com/p/BegBc33lXnI/

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Milk (8 oz)

• 72 g heavy cream
• 168 g water

Wet Ingredients

• 240 g (8 oz) milk, see above
• 100 g (4 oz, 2 large) eggs
• 60 g (2 oz) butter, melted
• 5 g (1 tsp) vanilla

Dry Ingredients

• 120 g (4.125 oz) keto flour 
• 48 g (4 Tbsp) sweetener
• 10 g (2 tsp) baking powder
• 5 g (1 tsp) salt

Toppings

• 3-4 oz cream cheese
• fresh strawberries

Directions

1. Combine wet ingredients.
2. Combine dry ingredients.
3. Using a whisk, gently mix dry into wet, until there are no more dry spots.
4. Preheat oven to 325 F / 160 C.
5. Pour batter onto 9x13” parchment-lined rimmed baking sheet.
6. Scatter cream cheese and strawberries.
7. Bake for 20-25 min or until golden or a toothpick comes out clean.
8. Cool for 5 min. Cut into squares and serve immediately. Garnish with more strawberries, powdered sweetener, and sugarfree syrup (I used @choczero Caramel Honest Syrup).

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Notes:
I cut the flour ratio in half in comparison to standard regular flour recipes, and it came out much better and batter-like. Next time I’ll try this same formula on the griddle to make traditional pancake shapes, and also in a waffle maker to try waffles.