Pear and Almond Tart

This tasted as good as the non Keto

Net Carbs 9/ Calories 190

• 1/2 cup Plain Flour
• 1/4 cup Almond Flour
• 1/4 tsp Almond extract
• 2.5 Tbsp butter
• 2 Tbsp Sugar
• 100 g soft butter
• 100 g caster sugar
• 100 g ground almonds
• 3 tbsp plain flour
• 1 medium egg
• 1 tbsp amaretto liqueur.
• 2 very ripe soft pears

• Preheat the oven to 180°C / Gas Mark 4.
• Beat together sugar, butter and extract. Add flours to make crumbs that stick together.
• Press the crumbs into the tin and cover the bottom, Chill for 15 minutes then cook for 12.
• Mix the butter and sugar together in a medium bowl until it is really soft and well combined. Then beat in the ground almonds and plain flour. Crack the egg in, add the amaretto liqueur, and then beat it hard so everything is combined. Remove the tin from the oven and add the almond filling, spreading it out evenly so it is nice and smooth on top.
• Peel, halve and decore the fresh pears, if using.
• Arrange the pears, cut side down, in the almond filling. 
• Bake in the oven for 30-40 minutes or until the filling is nicely puffed up and golden. Sprinkle demerara sugar over the top.

Bakewell Tart

 I used homemade Rhubarb Jam and made in a Pie Plate

Net Carbs 4/ Calories 321

Crust

• 1 cup almond flour
• 1/4 cup unsalted butter melted
• 2 tbsp granulated sweetener 

Filling

• 1/2 cup Jam
• 2 eggs beaten
• 1 cup unsalted butter melted
• 1 cup granulated sweetener (or your preferred granular sweetener)
• 1 cup ground almonds
• 1 tsp almond extract

Icing

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

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 and milk.

7.            Once the tart has cooled completely, pour the icing on top. 

          Allow it to set for 10-15 minutes 

Tzatziki

Nice with Lamb and salad

•           8 ounces (1 cup) of thick Greek yogurt

•           Minced garlic

•           1/4 cup of diced or grated cucumber

•           1 teaspoons of lemon juice

 

Fold the lemon juice into the yogurt slowly, making sure it mixes completely.

Add the garlic, according to taste, and the cucumber.

Stir until evenly distributed.

Garnish with a bit of green and serve well chilled.

Iced Buns

  I made half the recipe and got 6 large buns. 

Author: Baking with Granny

Ingredients

• 240 ml Milk
• 140 g Caster Sugar
• 14 g Easy Yeast (2 sachets)
• 115 g Butter (softened)
• 2 Free-range Eggs (beaten)
• 300 g Plain Flour
• 250 g Strong White Flour
• 200 g Icing Sugar

Instructions

1.             In a small pan warm the milk until it's just past lukewarm. Pour the milk into a large bowl.

2.             Add the sugar and yeast to the milk and gently stir with a spoon until the sugar has dissolved. Cover the bowl with a tea towel and let the mixture sit until the yeast is foamy; this should only take 5-10 minutes.

3.             Add the softened butter to the milk mixture and beat with a wooden spoon until it is broken into little pieces. Gradually add the eggs, ensuring they are mixed through.

4.             Gradually add the flours to the mixture whilst continuing to stir and bring the ingredients together. Once all ingredients are combined, continue to use your wooden spoon until you have a soft dough, at which point turn the dough out onto a well floured surface and begin to knead the dough.

5.             Continue to knead the dough for 10 minutes, before rolling it into a ball and transferring it to a lightly oiled bowl and covering with a damp tea towel. Leave the dough in a draught-free place until it has doubled in size (around 1-2 hours).

6.             Lightly grease a 12"x9" baking tin and set aside. Once your dough has doubled in size, turn it out onto a floured surface and knock back the dough, before evenly dividing into 12 pieces.

7.             Using your hands, form each piece of dough into a rough sausage-like shape before placing in two rows of 6 in your pre-greased baking tin. Cover again with a damp tea towel, leaving in a draught-free place until the buns have doubled in size (again, 1-2 hours).

8.             Once the buns have completed their second rise, bake them in a pre-heated oven at 180°c (160° for a fan assisted oven or Gas Mark 4) for 15-20 minutes until golden in colour and have a hollow-like sign when gently tapped on top.

9.                   Allow the buns to cool in their tin before icing. To ice the buns, mix 200g of icing sugar with a little cool water (start with a teaspoon and gradually add more as needed

Lo Dough Salmon Fishcakes

 These can be frozen and then reheated for about 20 minutes.

• 2 piece of Lo-Dough, blitzed to a crumb

• 200g Tinned Salmon, drained well
• 1 small egg (approx 50g), beaten
• 40g of Philadelphia
• Parsley or dill

• Chopped onion
• Chopped celery
• 8 sprays of fry-light
• Salt and pepper

 

1. Add your all the ingredients to a bowl and mix well.

2. Using an ice cream scoop make 6 patties, flatten slightly.

3. Place in freezer for 30 minutes to harden

4. Oil a pan with the fry-light and on a medium heat, fry the patties for approx. 3-4 minutes on each side.

Each cake 2 Carbs / 230 Cals

Chocolate Cheesecake

Superb - I tried to find a low carb chocolate chip biscuit and ended up with Belvita Cocoa Chocolate Chip. I used a mix of Sukrin powdered sugar and ordinary.

100grams Atkins or Weight Watchers chocolate chip biscuits crushed

50grams butter melted

250grams Philadelphia full fat cream cheese

150ml double cream

25grams 70% or more dark chocolate

2.5tbsp cocoa powder

xylitol powdered sweetener to taste

Add the melted butter to the crushed biscuits to form a thin biscuit base in each ramekin/glass or at the bottom of a loaf tin.

Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate

Add the sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking

Add topping to the biscuit base

Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake, or a cream swirl.

Refrigerate for 1-2 hours

Makes 4 Ramekins or 5 portions in a small loaf tin.

Mars Bar Cheesecake

Tasted while making and its very rich :)

• 150 g Digestives
• 75 g Unsalted Butter/Stork

• 250 g Full-Fat Cream Cheese
• 50 g Icing Sugar
• 50 g Caramel (I use Carnations)
• 0.25 tsp Vanilla Extract
• 100 g Milk Chocolate
• 150 ml Double Cream
• 100-150 g Mars Bar (chopped)

• 25 g Milk Chocolate (melted)
• 25 g Caramel (I use Carnations)
• 75 ml Double Cream
• 1 tbsp Icing Sugar
• Mars Bar (4x33g chopped into 3's)

For the Biscuit Base

1.                 Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

2.                 Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

1.                 Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

2.                 With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.

3.                 Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.

4.                 Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For the Decoration

1.                 Whip together the Double Cream and Icing Sugar until thick.

2.                 Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!

Carbs 55 / Calories 630