Tag Archives: eggs

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.

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.

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

Keto Mint Choco Chip Ice cream

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Ingredients

  • 4 Eggs
  • 1 Cup Heavy cream or 1 Cup coconut cream
  • 1/2 Cup granulated Erythritol or keto Sweetener of your choice
  • 1 Teaspoon Xanthan gum
  • Mint extract
  • Drops of green food colouring gel.
  • 1/2 Cup unsweetened Dark chocolate

 

Method

  1.  Chop chocolate into bits and set aside.
  2. Blend all other ingredients together until thick.
  3. Add chopped chocolate into mix and stir well.
  4. Pour mix in an airtight container and freeze until solid.

Frappuccino

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INGREDIENTS

  • 1 Cup cold coffee
  • 1/3 Cup Heavy whipping cream
  • 1 Teaspoon vanilla extract
  • ¼ Teaspoon Psyllium husk
  • 1 Tablespoon sweetener
  • 6 ice cubes                                                                                                                
INSTRUCTIONS
  1. Place all ingredients in a blender except ice.
  2. Blend for all ingredients add ice.

Pumpkin Salad

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Pumpkin Salad.

INGREDIENTS

  • 100 Grams Steamed Pumpkin (chopped)
  • 1 Stalk Chopped Celery
  • 2 Boiled eggs
  • 1/2 cup homemade Mayonnaise
  • Black Pepper
  • Spring Onion Chopped
  • Sea salt
  • Smoked Paprika
  • 1 Tablespoon Thinly Chopped Red pepper

METHOD

  1. Mix all ingredients in the bowl.
  2. Garnish with chopped red Peppers.

Keto French Toast Kebab

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French Toast Kebab

INGREDIENTS

  • 5 Eggs
  • 2 Tablespoon almond flour (optional)
  • 2 Tablespoon cream cheese
  • Keto confectionery sweetener
  • 1 Teaspoon cinnamon
  • 1 Teaspoon vanilla
  • 1 Teaspoon Baking powder
  • 1 Cup melted butter
  • Skewers
  • Raspberries
  • Pinch of salt
  • Parchment paper
  • Bread Pan.

METHOD

  1. Preheat oven at 180 degrees Celsius.
  2. Add eggs, almond, melted butter, cinnamon, baking powder, salt, vanilla and cream cheese in a blender.
  3. Blend all ingredients until completely smooth.
  4. Grease pan and place parchment paper in pan.
  5. Add mix into the pan and bake in oven for 15 -18 mins at 150 degree Celsius until golden brown.
  6. Check the middle of the bread to see if its cooked completely , if it isn’t leave in oven for another 5 minutes.
  7. Let the bread it rest for 10 mins, slice into 10 slices.
  8. Halve each slice and toast in an oiled pan in until golden brown.
  9. Assemble in skewers, add toast and raspberries.
  10. Sprinkle Sweetener and lemon juice.
  11. Store in fridge for 5 days or in freezer for 1 month.

Raspberry Lemon Tart

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Ingredients

  • 1 Cup Almond flour
  • 1 Egg
  • ¼ Cup Erythritol
  • 1/4v Cup butter

Custard

  •  3 Eggs yolks
  •  1 Cup coconut cream or heavy whipping cream
  •  1 Teaspoon gelatine
  •  1 Lemon zest
  •  1 Teaspoon vanilla
  •  1 Tablespoon sweetener

METHOD

  1. Combine almond, egg, erythritol and butter. Press into a mini tart pan and bake for 12-15 mins at 180 degree Celsius.
  2. Remove and let it cool.
  3.  Heat cream on medium heat until it slowly starts to bubble.
  4.  Stir in egg yolks and whisk.
  5.  Add vanilla, lemon zest and gelatine remove from heat and keep stirring for 2 minutes.
  6.  Put on stove on low heat, leave to cool.
  7.  Add to tarts, leave to cool completely.
  8. Add berries (optional).

Keto Custard

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INGREDIENTS

3 Eggs yolks

1 Cup coconut cream or heavy whipping cream

1 Teaspoon psyllium husk

1 Teaspoon vanilla

METHOD

  • Heat cream on medium heat until it slowly starts to bubble.
  • Stir in egg yolks and whisk.
  • Add vanilla and psyllium husk remove from heat and keep stirring for 2 minutes.
  • Put on stove on low heat, Keep stirring as it thickens.

Serve immediately.

Devilled Eggs

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INGREDIENTS

  •  Eggs
  • 3 Tablespoon homemade mayo
  • 1 Tablespoon mustard (optional)
  • 1 Tablespoon dry pepper
  • 1 Tablespoon onion powder only
  • Salt to taste

METHOD

  • Boil eggs.
  • Peel eggs cut in half.
  • Remove egg yolks.
  • Mix mayo, pepper, mustard, onion powder and yolks together until completely smooth.
  • Add mix into egg whites.