Layered Chocolate Cake

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Ingredients

Cake

  • 150 Grams almond flour
  • ½ Cup cocoa powder
  • 3 Large eggs
  • ½ Cup erythritol or any keto approved sweetener
  • 1 Cup buttermilk
  • 1 Cup strong brewed coffee, cooled.
  • ¾ Cup olive oil
  • 1 Teaspoon baking soda
  • ½ Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Teaspoon vanilla
  • 8 Squared unsweetened chocolate squares melted and cooled slightly.

Butter Cream Frosting

  • 40 grams erythritol
  • 3 Tablespoon cocoa powder
  • 1 Teaspoon vanilla
  • 1/ cup softened butter

Filling (optional)

  • ½ cup whipped cream.
  • 1 Teaspoon vanilla
  • 2 Tablespoon powdered erythritol or swerve confectionary icing sugar
  • Food colouring

Method

  1. Preheat oven at 250 degrees Celsius, lightly grease sides and bottom of a small pan, cut out parchment paper to fit bottom and sides of pan, lightly grease paper and set aside.
  2. In a bowl, mix almond flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a large bowl mix eggs until it thickens slightly and are lemon coloured. Add coffee, vanilla, butter milk and melted chocolate. Mix on low speed until well blended.
  4. Gradually add dry ingredients to wet ingredients until smooth, put batter in a pan.
  5. Bake for 25- 30 mins, cool in pan for 10 mins.
  6. Remove cake from pan, peel off paper.
  7. Slice off top of cake and turnover on a cake stand, slice cake evenly to make three equal layers.
  8. For filling: Beat whipping cream and vanilla, add food colour, gradually add powder erythritol until soft peaks form. Refrigerate filling until desired consistency.
  9. For frosting: whisk erythritol, butter and cocoa and vanilla until completely smooth.
  10. Spread filling on first layer add another layer and add filling on second layer. Place final layer on top.
  11. Add frosting on the top and sides of cake. Decorate cake as desired. Cover and refrigerate. Let cake stand at room temperature for 30 minutes before serving.

Notes:

Blend almond flour and sieve for a finer consistency;
Use half and half instead of buttermilk or add 2 Tablespoon white vinegar or lemon juice to room temperature heavy cream let it sit for 5-10 minutes;
You can make powdered erythritol by blending it until smooth;
Do not leave filling in the fridge for too long, it will get too firm, or you will not be able to spread it.

Stuffed Bell Peppers

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Ingredients

  • 250 grams mince meat
  • 150 grams riced cauliflower
  • 3 medium sized bell peppers halved and cleaned.
  • 1 medium sized onion chopped and sliced.
  • 2 medium sized tomato chopped.
  • 1 Scotch bonnet sliced.
  • 1 cup beef stock or bone broth
  • 1 Teaspoon garlic powder
  • 1 Tablespoon black pepper
  • 1 Tablespoon thyme
  • Sea salt to taste
  • oil

Method

  1. In a heated pan, add oil and sauté chopped onions for a few minutes.
  2. Add 50 grams cauliflower and fry until onions are translucent, remove from stove.
  3. In a bowl add mince beef, fried cauliflower, and onions, mix.
  4. Add garlic, thyme, and salt to taste mix well.
  5. Stuff mincemeat into bell peppers.
  6. In a heated pan first add remaining cauliflower, scotch bonnet and sliced onions, place stuffed bell peppers over cauliflower, and then add chopped tomatoes and beef stock.
  7. Cover pan and let it simmer for 15 min.
  8. Serve hot.

Flourless caramelized Layered Chocolate Walnut Cake

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Ingredients

Cake

  • 120 grams chopped unsweetened dark chocolate.
  • 2 Teaspoons coffee granules
  • 6 eggs whites and yolks separated.
  • 40 grams erythritol sweetener or sweetener of your choice
  • 2 Tablespoon erythritol sweetener
  • 60 grams walnuts chopped.
  • 50ml hot water

Rose Water Cream

  • 2 cups double cream or coconut cream
  • 1 Tablespoon swerve icing sugar
  • 1 tablespoon rose water.

Method

  1. Preheat oven to 180 degrees Celsius. Grease flat baking tray with baking parchment, then set aside.
  2. Place the yolks in a bowl and whisk at medium speed, gradually add sugar until the mixture is thick, lighter in colour and trebled in size.
  3. Add chopped chocolate in a heatproof pan bowl over a pan of boiling water. Place coffee in 50ml hot water to dissolve, add dissolved coffee to chocolate and stir gently, prevent it from getting hard by not stirring too much or vigorously.
  4. Once the chocolate melts turn off heat and add egg yolk mix slowly and fold mix together.
  5. In a bowl, add egg whites and whisk until twin peaks form, then gently fold into chocolate mix. Scrape mixture into baking tray, spread evenly and bake for 20 minutes. Make sure the middle of the cake is fully cooked by using a skewer or toothpick in the centre of the cake if it comes out clean it is fully baked, remove from oven to cool completely.
  6. Caramelize walnuts by adding water and 2 tablespoon sweeteners in a pan stir until walnuts are golden brown and sugar is melted completely. Place in a flat parchment and spread out to avoid it from sticking together.
  7. Make rose water cream by whisking all ingredients until it thickens and form soft peaks, set aside in fridge to cool until ready to assemble cake.
  8. Turn cooled cake over on a chopping board, remove from tin and paper. Trim edges evenly, cut cake into six long slices, spread rose water cream over layer and sprinkle walnuts, place another layer and repeat with cram and walnuts place final layer and spread cream and walnuts. Repeat process with remaining three layers.
  9. The cake is beast eaten on the same day it is made, any leftovers can be stored in the fling wrapped in cling film for two days, remove from fridge for at least 30 minutes before serving.
  10. Cut in smaller layers to make 8 slices.

Nutritional Information:
Calories: 1812; Fat: 159.7 g; Protein: 65.1 g; Carbs: 25 g.

Per Slice serves 8
Calories: 226; Fat: 19.9 g; Protein: 8.1 g; Carbs; 3.1 g.

Ganache Frosted Chocolate Cake

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Ingredients

Cake

  • 100 grams unsweetened baking chocolate chopped.
  • 100 grams unsalted butter and extra for greasing
  • 60 grams erythritol
  • 1 Teaspoon vanilla
  • 1 Teaspoon coffee granules
  • 150 ml boiling water
  • 75 grams almond flour
  • 2 Eggs

Ganache

  • 100 Grams unsweetened chocolate chopped.
  • 100 ml heavy cream or coconut cream
  • 1 Tablespoon erythritol
  • 1 Tablespoon unsalted butter

Method

  1. Preheat oven at 200 degrees Celsius, Grease smallest size baking pan, place parchment paper and grease set aside.
  2. Beat eggs and vanilla and set aside.
  3. In a bowl, dissolve coffee in boiling water, add chocolate and butter stir until chocolate melts.
  4. Add sweetener and keep mixing until it dissolves.
  5. Stir in eggs and mix well. the mixture will be runny, it is the right consistency.
  6. Gradually stir in almond flour until it melts in completely.
  7. Pour batter into pan (this batter makes 2 cakes), the batter should be runny.
  8. Bake for 50 -60 minutes or until centre of the cake is fully baked.
  9. Ganache: Blitz chocolate in a food processor until smooth, in a heated pan stir in cream and sweetener, remove from heat once it starts to bubble, continue blitzing chocolate and gradually add cream until smooth. Add butter until ganache is shiny.
  10. Frost cake as you like.

Air fried Seasoned Chicken Thighs

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Ingredients

  • 4 Chicken full thighs
  • 1 Teaspoon onion powder
  • 1 Tablespoon smoked paprika.
  • 1 Teaspoon oregano
  • 1 Teaspoon dried parsley
  • 1 Teaspoon celery flakes
  • 1 Tablespoon dried pepper
  • 1 Tablespoon coconut amino

Method

  1. Wash and clean chicken and pat dry with kitchen towel.
  2. In a bowl, rub in all ingredients into chicken thighs, cover with a tea towel and leave to rest for 30 – 1 hr.
  3. Turn on air fryer and set at 200 degrees Celsius.
  4. Place chicken in air fryer and cook for 20 mins for extra crispiness set timer for 25- 30 mins.

Notes: You can also fry immediately without leaving it to rest for 30 -1 hour.

Stuffed Portobello Mushrooms

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Ingredients

  • 4 Large Portobello mushroom with stems
  • 2 Stalks of spring onion chopped.
  • 2 cloves of garlic diced.
  • 150 gram mince meat
  • 1 Tablespoon black pepper
  • 1 Teaspoon All spice
  • Sea salt to taste
  • Shredded mozzarella cheese (optional)

Method

  1. Preheat oven at 200 degrees Celsius.
  2. Wash mushrooms and remove stems.
  3. Dice mushroom stems into tiny pieces
  4. In bowl mix diced mushroom stems, chopped spring onions, garlic, all spice, black pepper, mince beef and salt together.
  5. Fill mushrooms with mixed mince beef.
  6. In a baking tray, drizzle oil and bake stuffed mushrooms for 40 minutes at 180 degrees Celsius.
  7. Add cheese (optional) and grill for 5- 10 minutes.

Nutritional Information (Per serving) serves 4 persons

Calories: 137, Fat: 8, Carbs: 5.84, Protein: 12.49g

Pumpkin porridge

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Ingredients

  • 150g Pumpkin peeled and chopped.
  • 1 Medium red onion diced.
  • 1 Tomato diced.
  • 1 Scotch bonnet/ pepper
  • 1 Tablespoon tomato paste
  • 2 Smoked mackerel
  • Ground crayfish
  • Ghee/ tallow/mai-shanu
  • 1 Cup water
  • 3 Cups spinach or ugwu leaves/ scent leaves.
  • Salt to taste

Method

  1. In a heated pan add oil until hot.
  2. Add diced onions, diced tomato and scotch bonnet and fry.
  3. Add tomato paste and fry for a few minutes.
  4. Add half of the pumpkin, crayfish and water and cook for 10 minutes on low heat.
  5. Add smoked mackerel and remaining pumpkin and cook for 7 minutes.
  6. Stir in spinach add salt and cook for another 5 minutes.

 

Nutritional Information (per Serving serves two)

Calories: 473, Fat: 35g, Carbs: 10.9g, Protein: 37.5g

Konjac Noodles In Chow Mein Sauce

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Ingredients

Chow Mein sauce ingredients

  • ½ Teaspoon xanthan gum or psyllium husk
  • ½ Teaspoon ground cumin
  • ½ Teaspoon coriander powder
  • 1 Tablespoon chilli powder
  • 1 Teaspoon black pepper powder
  • 2 Tablespoon coconut amino
  • 2 Tablespoon vinegar
  • 1 tablespoon sweetener
  • Salt
  • 2 Tablespoon olive oil

Other Ingredients

  • One pack konjac noodles.
  • 2 Tablespoon chopped ginger.
  • Spring onions chopped.
  • 2 Tablespoon chopped garlic.
  • 1/2 small sized onion sliced.
  • Handful of cabbage.
  • 2 medium sized bell peppers sliced.
  • 1 Cup bone broth
  • 2 tablespoon oil.

Method

  1. Mix all chow Mein ingredients in a bowl and set aside.
  2. Wash konjac noodles and cook in bone broth until completely dry.
  3. In a heated deep-frying pan or wok, add oil, ginger, garlic and spring onions and fry lightly.
  4. Add sliced cabbage, peppers and sliced red onions and chow Mein sauce fry for 5 minutes.
  5. Added noodles and mix well, add salt if needed.

Notes you can add chicken, fish, or beef if you like.

Nutritional Value per serving ( can serve 2)

Calories : 265; Fat: 29.9g; Net carb: 8,5g Protein: 6.34

Chicken Adobo

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Chicken Adobo

Ingredients

  • Chicken Marinade
  • 8 Pieces chicken thighs
  • ¼ cup Coconut aminos
  • 1 Thumb sized ginger chopped.
  • 2 Clove of garlic minced.
  • 2 Chillies Sliced.

Marinade overnight or for 4 hours

Other Ingredients

  • 2 Bay leaves
  • 2 Tbsp apple cider vinegar
  • Sea Salt
  • Sesame seeds

Method

  1. Remove chicken from marinade.
  2. In an oiled heated pan, fry chicken thighs until lightly browned on both sides.
  3. Add leftover marinade to chicken and cook on high heat for 5 min minutes.
  4. Add Bay leaves, apple cider vinegar and salt to taste.
  5. Reduce heat and cook until the sauce thickens.
  6. Sprinkle sesame seeds.
  7. Serve on its own or with some cauliflower rice.

Almond Sponge Cake

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Ingredients

  • 150-gram almond flour
  • 3 egg whites
  • 3 egg yolks
  • 30 grams melted ghee or melted butter (room temperature)
  • 30 grams Erythritol or sweetener of your choice
  • 1 Teaspoon vanilla extract
  • 30 Gram Almond milk (room temperature)
  • 1 Tsp salt
  • Baking pan.
  • Parchment paper

Method

  1. Preheat oven at 180 degrees.
  2. Grease parchment paper and put it in baking pan, set aside.
  3. Mix egg yolks, salt, and vanilla together a set aside.
  4. Whisk egg whites until thick, gradually add sweetener until completely thick and smooth.
  5. Fold in egg yolks and egg whites mix well.
  6. Sieve in almond flour, continue folding in until well mixed.
  7. In a small bowl, mix ghee and milk together add 3 Tablespoons of cake batter, mix until completely smooth with no oil residue.
  8. Keep folding all ingredients together, make sure it is completely smooth.
  9. Pour cake batter into baking pan.
  10. Bake for 30 minutes at 170 degree Celsius.
Strawberry Layered cake with butter Icing