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.

Keto Bread

Before Keto bread was something I made most weekends and something I LOVED. It's also one type of food I have really missed. I had been trying to make it for months but getting the ingredients together was not so easy. I managed to find Wheat gluten at the supermarket, but needed to get oat fibre online.
I've made this in my bread maker, but prefer making the dough in the bread maker and then letting it rise in the oven, the baking in oven - 200 degrees for about 20 minutes.

Keto Savoury Scones

These are really yummy. The almond texture fits well with scones. Adding the tasty cheese as well rather than just all mild/Edam etc makes them so much tastier! Bacon made a huge difference to the flavour.

I doubled this recipe and made 9 scones

1 cup almond flour 

1 slightly heaped teaspoon baking powder

1/2 cup mild cheese 

1/2 cup tasty cheese 

2 eggs

Pinch of salt

Diced bacon

Diced spring onion

Mix altogether, shape into circular balls, place on a lined tray and squash down a bit (just over an inch high, not too flat) and fan bake at 200 degrees for approx 15 mins or until golden. 

Caramels and Caramel Slice - Keto

I use this recipe to make caramels and have made the caramel slice.
Our preference is caramel with 95% cacao chocolate drizzled over the top...eaten from the freezer.

Seed Crackers - Keto

These crackers have been a favourite. I have been making them since very early on in my keto journey.
They are great fresh and freeze really well. 1 standard recipe covers 1 baking tray.

Ingredients

½ cup	Sunflower seeds
½ cup	Pumpkin seeds
¼ cup	Sesame seeds
¼ cup	Poppy seeds
¼ cup	Linseed / flaxseed
¼ cup	Chia seeds
½ tsp	Salt
1 cup	Water
1 serving	Flaky sea salt, to sprinkle

Directions

1. Heat oven to 170C. Place all the seeds and the salt in a bowl, pour in water and mix to combine. Leave for 15 minutes for the chia and flax seeds to soften and bind everything together.

2. Tip out on to a baking paper-lined oven tray and spread out as thin as possible (around 4mm thick) and sprinkle with some flaky sea salt. Bake for 30 minutes.

3. Remove from the oven and slice into crackers, then return to the oven to cook for another 20-30 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.

Parmesan chips / crackers - Keto

Recipes from Self Isolation
I love the Keto seed crackers I have ben making but needed a change. These were so incredibly simple adn fair, they will become a make again item!

I didn't have Chia seeds, so used sesame seeds instead. I really don't think it matters too much what seed you use.

The recipe made much bigger 'crackers' than I did. I made them using about a teaspoon of mixture and found it didn't spread too much.



Credit to 
Diet Doctor for the recipe. 

Ingredients

• 140 grams. parmesan cheese, grated
• 2 tbsp chia seeds
• 4 tbsp whole flaxseed
• 5 tbsp pumpkin seeds

1. Preheat the oven to 350°F (180°C).
2. Line a baking sheet with parchment paper.
3. Mix the cheese and seeds in a bowl.
4. Spoon small mounds of the mixture onto the baking sheet, leaving some space between them. Do not flatten the mounds. Bake for 8 to 10 minutes. Check often. The chips should be light brown, but certainly not dark brown.
5. Remove from the oven and let cool before removing the chips from the paper and serving.

This recipe is 4 servings

Nutrition

Net carbs: 3 % (2 g)

Fiber: 6 g

Fat: 69 % (20 g)

Protein: 28 % (19 g)

kcal: 281

Low Carb Blueberry Muffins - Keto

Recipes from self isolation!
While we re really well stocked for for, I'm aware of the need to use what we have on hand. My blueberry bushes still have fruit and it needed to be well used.
I picked lots of them and used them in this recipe.
It is a make again recipe! I made a double recipe and ate way more than I should have yesterday.
I used a med sized muffin tin and the double recipe made about 18. I filled them 3/4 of the way up the tin as you would with non keto muffins and think they could have been filled a bit more.
When cooked they reached the top of the muffin case.

Ingredients:

1 cup almond flour

2 tsp baking powder

1/4 cup butter, melted

2 tbsp almond milk

2 large eggs

1/4 cup erythritol (sugar substitute)

70 grams fresh blueberries

1 tsp vanilla extract

1/4 tsp Pink Himalayan Salt

Instructions:

• Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
• In a large mixing bowl melt the butter in the microwave.
• Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
• Gently fold in your fresh blueberries.
• Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
• Allow to cool for 5-10 minutes prior to handling. 
• Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!

Nutrition Facts

Low Carb Blueberry Muffins

Amount Per Serving

Calories 154 Calories from Fat 117

% Daily Value*

Fat 13g20%

Carbohydrates 4g1%

Fiber 1g4%

Protein 4g8%