Carrot Cakes

These were delicious; can freeze for later.

Servings 3

Calories 440kcal / Net Carbs 2

Carrot Cake

·         1/2 cup / 100g shredded/grated carrot

·         1 egg

·         2 tbsp butter, melted

·         1 tbsp double cream / heavy cream

·         3/4 cup / 75g almond flour or ground almonds

·         10 g / small handful walnuts, crushed

·         2 tbsp powdered erythritol

·         2 tsp cinnamon

·         1 tsp mixed spice

·         1 tsp baking powder

Cream Cheese Frosting

·         2 tbsp full fat cream cheese

·         1 tsp powdered erythritol optional

Instructions

1.           Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces. 

2.           Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream. 

3.           Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 1 minutes at 800W (or 1.25 minutes at 700W). 

Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. 

Keto Chicken Stew

Very easy & tasty

Serves 2
Calories 228 / Carbs 6

1 tbsp.  butter

2 large carrots, peeled and sliced into coins

2 stalk celery, chopped

Small Onion chopped

Kosher salt, Freshly ground black pepper

2  cloves garlic, minced

1 tsp Xanthum gum

1 boneless skinless chicken breasts, cut into tenders

3 sprigs fresh thyme

1 bay leaf

3 c. low-sodium chicken broth

½ cup cream

DIRECTIONS

1.     In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2.    Add chicken, thyme, bay leaf, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink, 40 minutes.

3.    Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. Add cream and thicken stew with xanthum gum.

Lo Dough Egg Custard Tart

Easy to do and fixes the need for something Sweet & Tasty

Serves 4

Net Carbs 2 /Calories 159



1 piece Lo Dough

3 Eggs

100 ml double cream

2 tbsp sweetener

1 tsp vanilla essence

1 tsp Nutmeg plus extra


Preheat oven to Fan 120 / Gas Mark 1

Grease a 7 inch pie tin / dish and work lo dough in to fit

Whisk all other ingredients

Pour into case and sprinkle nutmeg on top

Bake for 35 - 40 minutes till set

Bakewell Tarts

This amount made 6 tarts; I used ordinary milk.

Net Carbs 4/ Calories 321

Crust

• 1 cup almond flour
• 1/4 cup unsalted butter melted
• 2 tbsp granulated Monkfruit sweetener (or your preferred granular sweetener)

Filling

• 1/4 cup Sugar-Free Strawberry Jam*
• 1 egg beaten
• 1/2 cup unsalted butter melted
• 1/2 cup granulated Monkfruit sweetener (or your preferred granular sweetener)
• 1/2 cup ground almonds
• 1/2 tsp almond extract

Icing

• 1/2 cup powdered Monkfruit sweetener (or your preferred confectioner's sweetener)
• 2-3 tbsp unsweetened almond milk
• 1/4 tsp almond extract

Instructions

1.            Preheat oven to 350ºF and grease a 7"x7" baking pan.

2.            Make the crust – Combine almond flour, melted butter and sweetener together. Transfer to the lined baking dish and bake for 5-7 minutes until very lightly browned. 

3.            Cool for 5 minutes, then spread a thin layer of Sugar-Free Strawberry Jam on the crust.

4.            Make the frangipane – Mix together the butter and granular sweetener. Add the ground almonds, egg and almond extract and mix well. Pour and evenly spread over the top of the jam layer.

5.            Bake for 20-25 minutes until the frangipane is puffed up and golden brown. 

6.            Make the icing – In a small bowl, mix together confectioner's sweetener, almond milk and almond extract. Set aside.

7.            Once the tart has cooled completely, pour the icing on top. Allow it to set for 10-15 minutes 

Lo Dough Ham & Mushroom Pizza

This was very tasty with a cheese & chive dip. Serves 1

Net Carbs 2 / Calories: 300 calories

• 1 piece of Lo-Dough, lightly fried on both sides in spray oil
• Two slices of ham, cut or torn into pieces
• 2-3 button mushrooms, sliced
• 70g of grated mozzarella
• 2 tablespoons of passata
• A twist of black pepper

1. Preheat your oven to 220°C/428 F

2. Spread the passata across the Lo-Dough in a thin layer, right up to the edge.

3. Spread the grated cheese on top of the passata and add the ham and mushrooms. Bake in the oven for 7-10 minutes, or until golden and bubbling

4. Serve with a crack of black pepper on top.

Chicken Stroganoff

Next time would pre-cook the broccoli as the stalks were still quite hard. I doubled the mushrooms and we did not need rice or noodles.

Servings:  2

Net Carbs: 5g / Calories 371

·         2 Tbsp Butter

·         ½ medium onion chopped

·         4 oz sliced mushrooms

·         ½ cup chicken stock

·         2 oz cream cheese cubed

·         6 oz chicken cubed

·         2 Tbsp cream

·         1/2 tsp minced garlic

·         1 tsp paprika

·         Bite sized broccoli pieces

• In a large skillet, melt butter until foamy and melted.
• Generously salt and pepper chicken
• Add to pan and cook on medium high until lightly browned on the outside, about 4 minutes per side.
• Add onion to pan, cook to soft, about another 3 minutes.
• Add broccoli, mushrooms and garlic and cook to soft, about 6 minutes.
• Add stock to pan and scrape up any browned bits, turn heat to high and let reduce in half.
• Add cream cheese, cream, paprika and stir.
• After about 3 minutes when stock thickens and chicken has fully cooked, serve

Can serve with cauli rice or zucchini noodles

Keto Bread Rolls

Think I could get used to the taste of these as they are more bread like (not eggy or almondy). This amount makes 4

Net Carbs 1 / Calories 110

·         3¹⁄₃ tbsp (25 g) ground psyllium husk powder

·         200 ml (100 g) almond flour

·         1¹⁄₃ tsp (6 g) baking powder

·         ²⁄₃ tsp sea salt

·         150 ml water

·         1¹⁄₃ tsp cider vinegar

·         2 egg whites

·         1¹⁄₃ tbsp (12 g) sesame seeds (optional)

1.   Preheat the oven to 350°F (175°C).

2.   Mix the dry ingredients in a large bowl. Bring the water to a boil.

3.   Add vinegar and egg whites to the dry ingredients, and combine well. Add boiling water, while beating with a hand mixer for about 30 seconds. Don't over mix the dough, the consistency should resemble Play-Doh.

4.   Moisten hands with a little olive oil and shape dough into 4 separate rolls. Place on a greased baking sheet. Top with optional sesame seeds.

5.   Bake on lower rack in the oven for 50–60 minutes, depending on the size of your bread rolls. They're done when you hear a hollow sound when tapping the bottom of the bun.