Keto Lemon Tart

Yummy, quick to make and can be made in advance (then put together close to eating).
Makes 8 of my mini tart tins. Great with cream.

Keto Corn Chips

Ingredients

• 200 g / 2 cups pre-shredded mozzarella
• 75 g / 3/4 cup almond flourground almonds work well too
• 2 tbsp psyllium husk or 2 tsp psyllium husk powder
• pinch salt
• optional: 1/4 tsp each garlic powder/onion powder/paprika

Instructions

• Heat your oven to 180 Celsius / 356 Fahreheit.
• Melt the mozzarella in the microwave (ca 90 sec-2 min). Alternatively, heat gently in a non-stick pot.
• Add the almond flour/ground almonds and psyllium husk plus the salt and spices, if using. Stir until combined, then knead until you have a smooth dough. 
• Separate the dough into 2 balls and roll out between 2 sheets of baking/parchment paper. Roll out as thinly as possible! The thinner, the crispier your tortilla chips will turn out. 
• Cut into triangles (I used a pizza cutter) and spread out on a sheet of baking paper so the tortilla chips don't touch.   
• Bake 6-8 minutes or until browned on the edges. Baking time will depend on the thickness of your tortilla chips. I baked mine in 2 rounds, plus a third round for the off-cuts

Keto Chocolate Mug Cake

This is a quick keto recipe to satisfy a chocolate craving. It needs lots of cream to eat with it as its quite dry.

Ingredients

• 1 tbsp Melted Butter
• 1 Egg
• 1/4 cup Almond Flour
• 1 tbsp Erythritol
• 1 tbsp Cocoa Powder
• ½ tsp Baking Powder
• 1 tbsp Lilys Chocolate Chips

Instruction

1. Combine all ingredients in a microwave-safe mug. Stir into a smooth batter.
2. Set in the microwave for 2 minutes.

Recipe Notes

Microwave times vary – you may want to start with less than 2 minutes if you have a quick cooking microwave 

Preparation Time: 5 minutes

Servings: 1

Nutritional Information:

Energy – 286 kcal

Protein – 12(16%)

Fat – 25g(74%)

Carbohydrates – 9 g(10%)

Fiber – 4 g

Feijoa Kasundi

We love tomato kasundi, so decided to try this feijoa version with feijoas from our tree.
It's nice, but nothing beats the tomato version.
Great with cheese and crackers.
I reduced the amount of sugar to about 1/4 of a cup and increased the amount of chilli.













Feijoa Kasundi

500g peeled and roughly chopped feijoa
3 apples, peeled cores and roughly chopped
1-2 green chillies, finely sliced
1 1/2 onions finely chopped
200ml apple cider vinegar
1/2 cup coconut sugar
3 garlic clove, finely chopped
Juice and zest of one lime or lemon
1 tsp powdered ginger
1 tsp turmeric
1 tsp Allspice
1 tsp mustard seeds, crushed
1/2 tsp salt

All in a pot, summer on low heat for 1 1/2 hours!

Preserve in sterilised jars

Keto Quiche

I've been looking for a Keto quiche recipe for ages which has a base. I gave this one from Diet Dr a try today and we are really pleased with the results. Half of it has disappeared very quickly. I'm hoping I'll have some left to try cold.

Today I used a few veges from the fridge and some smoked salmon which needed using up. I can imagine it with bacon and tomato...or whatever is in the fridge. It bakes for nearly an hour so the onion an dcapscium I added raw cooked really nicely.
The original recipe can be found here.

I was a bit relaxed with measurements and had to substitute parmesan with mozzarella. It was still great!

This is a make again recipe. It will be great when I go back to work.

Ingredients

Crust

• 340 grams cauliflower florets, riced
• 85 grams. parmesan cheese, grated
• 1 large egg
• ½ tsp salt
• ¼ tsp ground black pepper

Filling

• 170 Grams. smoked deli ham, cubed or diced
• 115 grams cheddar cheese, shredded
• 5 large eggs
• ¹⁄3 cup heavy whipping cream
• 2 garlic cloves, minced
• salt and pepper

Instructions

Crust

1. Place the riced cauliflower in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 8 to 10 minutes, until very soft. Set a tea towel in a sieve in the sink and drain the cauliflower through the tea towel.
2. Once cool enough to handle, gather the ends of the tea towel together and squeeze out as much liquid from the cauliflower as possible. Transfer to a large bowl and preheat the oven to 350°F (175°C).
3. Stir in the parmesan, egg, salt, and pepper until well combined. Grease a glass or ceramic pie plate and press the cauliflower mixture into the bottom and up the sides. Bake 10-15 minutes, until just firm to the touch.

Filling

1. Maintain oven heat at 350°F (175°C) and scatter the ham and cheese over the bottom of the crust.
2. In a large bowl, whisk together the eggs, cream, and garlic until well combined. Season lightly with salt and pepper and pour into the crust.
3. Bake 45 to 50 minutes, until the center of the quiche is just set. Remove and let cool 15 minutes before serving.

KETO CHOCOLATE PEPPERMINT SLICE

This recipe comes from Elle Herself on Facebook.
We have made it a few times and it manages to be eaten really quickly!

Base:
-180g almond meal/almond flour
-2 tbsp cocoa powder* (find the lowest carb option)
-70g melted butter** (you may need more if your almond meal is a drier blend)

Peppermint filling:
-250g full fat cream cheese
-30g butter
- 1 tbsp cream
-2 tsp peppermint essence (from the supermarket)
-1/3 cup – ½ cup Natvia (I blitz mine in a magic bullet to make keto icing sugar – information is saved on my Instagram)

Chocolate layer:
-200g keto friendly dark chocolate**
-3 tbsps coconut oil
**(I used Lindt 90% and half No Sugar dark chocolate, but any combo would work)

Steps:

1.Preheat oven to 180C and line a baking pan (mine is a 9” x 9”) with baking paper.

2. Make the base by combining all ingredients into a bowl, and then press into your baking dish. If the mix isn’t holding together, add some more butter.

3. Prick the base with a fork so that it will cook evenly. Place in the oven for 10-15 mins until brown. Keep an eye on it!

4. Make the peppermint layer by combining the cream cheese and butter together in a saucepan over a low heat, or in a microwave safe bowl. I softened my mixture on the stove, but you could do it in the microwave heating in 30 sec increments.

5. Once softened, mix well and add peppermint and powdered keto sugar. Taste and adjust the amount of peppermint and sweetener based on your preference. Add the tablespoon of cream, stir well, and you will have your soft peppermint filling.

6. By now the base should be done. Allow this to cool before you add your peppermint layer. Once cool, spread it over evenly and place in the fridge to firm up.

7. Make your chocolate layer by combining everything together in a saucepan over a low heat on the stove, or in a microwave safe bowl (heating for 20-30 second increments until melted).

8. Pour your chocolate over the slice and place in the fridge or freezer to firm up!

9.Slice and enjoy!!

I cut mine into 30 pieces; each piece is approximately 2g net carbs / 130 calories.

Pesto Bread Twists - Keto

I've just made a huge batch of pesto using basil from my garden. I make it and freeze it for the rest of the year. Now I've got pesto, I have been able to make this recipe I've had for a while.

Ingredients

• ½ cup almond flour
• ¼ cup coconut flour
• ½ tsp salt
• 1 tsp baking powder
• 1 egg, beaten
• 55 grams butter
• 180grams. grated cheese, preferably mozzarella
• ¼ cup green pesto
• 1 egg, beaten, for brushing the top
• 
  

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix all dry ingredients in a bowl. Add the egg and combine.
3. Melt the butter and the cheese together in a pot on low heat. Stir until the batter is smooth.
4. Slowly add the butter-cheese batter to the dry mixture bowl and mix together into a firm dough.
5. Place the dough on parchment paper at is the size of a rectangular cookie sheet. Use a rolling pin and make a rectangle, about 5 mm thick.
6. Spread pesto on top and cut into 2.5 cm strips. Twist them and place on a baking sheet lined with parchment paper. Brush twists with the whisked egg.
   
   Bake for 10- 15 minutes, or until brown.