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Keto Vanilla ice cream

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I have not eaten much ice-cream because of the lack of availability of low-carb, decent brands here. This ice-cream is addictive and delicious. I made the sugar-free condensed milk as it helps give a rich flavour and excellent texture. It wasn’t difficult, so I made a double quantity. The ice-cream recipe is from the All Day I Dream About Food website. It is worth making and storing extra in the freezer.

Nutrition for 1 serving: Calories 319, fat 31.4g, carbs 2.4g.

Ice cream: Ingredients

  • 1 serving of Sugar-free condensed milk (see recipe below)
  • 1 1/2 cups double cream (I used a plant-based double cream)
  • 3 tbsp powdered erythritol (I used erythritol crystals, as I don’t like the after-taste of powdered sweetener)
  • 1/2 tsp vanilla extract (I used 1 tsp of good quality vanilla extract).
  • 1/8 tsp salt
  • optional: 1 1/2 tbsp vodka (this helps reduce iciness)

Sugar-free condensed milk: Ingredients

See original recipe here:

Note: I doubled the recipe!

  • 1 1/2 cups double cream (I doubled the recipe and used 3 cups of canned coconut milk)
  • 1/2 cup powdered sweetener (I used 1 cup of erythritol crystals, I don’t like the after-taste of powdered sweetener)
  • 2 tbsp butter (I used 4 tbsp of lactose-free butter)
  • 1/4 to 1/2 tsp xanthan gum (I used approx 3/4 tsp of xanthan gum)

Method

Sugar-free condensed milk:

In a pan bring the double cream/coconut milk to a boil; reduce the heat and simmer for around 30 minutes (30 minutes was accurate). There should be little bubbles along the edges the whole time, ensure that the cream/coconut milk continues to simmer, and not boil.

Remove the cream/coconut from the heat, and whisk in both the butter and sweetener, until dissolved.

Sprinkle xanthan gum onto the surface of the cream/coconut milk in very small amounts at a time, too much could cause lumps. Whisk vigorously after each addition until completely combined. Allow the mixture to cool for 10 minutes. If the mixture is not quite thick enough, whisk in the additional xanthan gum. I covered it in cling film and placed in the fridge until needed.

Ice Cream method

Once the sugar-free condensed milk is cooled to room temperature, whisk in the vodka and salt until combined.

In a bowl, whisk together the double cream, powdered erythritol (I used erythritol crystals) and vanilla extract, until the mixture holds stiff peaks.

Add the condensed milk to the cream mixture, and fold until fully combined. Taste the mixture, and adjust the sweetness if needed.

Chill the mixture for at least an hour, or overnight. Then pour into an ice-cream maker, and churn according to the machines directions. (Note: make sure to check if your ice cream maker’s bowl needs to be frozen first).

Transfer into an airtight container, and freeze until the ice cream is firm, around 4 hours.

Enjoy!

Coconut Raspberry Bars (low-carb, gluten-free, lactose-free)

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I needed something sweet and this recipe was just right. It has a buttery pastry base, a raspberry chia seed jam filling and a coconut topping. This is a moist jammy delight! Unlike other Keto bars it doesn’t fall apart as you eat it.

Nutrition: Yield 16; serving size 1. Amount per serving: Kcal 243, total fat 23g, carbs 8g, Fibre 4g, net carbs 4g, protein 4g, sugar 4g.

Ingredients:

Coconut Crust

  • 1 cup coconut flour
  • 3/4 cup butter (I used lactose-free butter)
  • 3 Tbsp powdered erythritol (I used erythritol crystals)
  • 2 eggs
  • 1 tsp vanilla
  • 1 pinch of salt
  • 2 Tbsp double cream (or coconut milk) (I used a plant based double cream).
Raspberry Filling
  • 2 cups raspberries
  • 3 Tbsp powdered erythritol (I used erythritol crystals)
  • 1/4 cup water

Note: I already had a chia seed raspberry jam made.

Coconut Topping
  • 3 eggs
  • 3 cups unsweetened coconut
  • 2/3 cup powdered erythritol (I used erythritol crystals)

Method:

Coconut Crust
  • Preheat oven to 350F/177C/157C fan-assisted oven.
  • Mix together the salt, coconut flour, and powdered erythritol until everything is well blended. Mix in the butter pieces until crumble texture. I used the pulse programme in the food processor.
  • Whisk eggs, vanilla, and cream in a small bowl and mix until incorporated.
  • Add the liquid ingredients to the dry and mix until it comes together into a ball. It will hold together, but still be a bit crumbly.
  • I added the liquid to the dry ingredients in the processor and pulsed it until it came together. It wasn’t crumbly and was easy to handle.
  • Press the mixture into a 9×9 square tin or dish and prick all over with a fork. Grease the tin/dish well.
  • Bake in a 350F/177C/157C fan-assisted oven for 10-12 minutes until the sides are golden brown (12 minutes was just right. Do not over bake.
  • Coconut flour burns easy so keep an eye out on your crust so it does not burn.
Raspberry Filling
  • Add raspberries and 3 Tbsp of powdered erythritol to a small saucepan with 1/4 cup water. Cook on medium heat until berries burst and cook down into a thick spread.
  • Add berry filling to the top of the cooled coconut crust and spread evenly.
Coconut Topping
  • Whip eggs and sweetener until light yellow and well combined.
  • Mix egg mixture into unsweetened coconut until blended, and spread over raspberry mixture evenly.
  • Bake on 350F/177C/157C fan-assisted oven for 25-30 minutes until coconut topping is lightly browned.
  • Cool well before slicing.
  • Enjoy!

Keto Low Carb Porridge (low carb, gluten-free)

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I was not keen initially to make this as it didn’t appeal. However, I’m glad as it is a wonderful start to the day; truly delicious, soothing and nutritious. I made two versions (see final photos). In the middle photo, the porridge was made in a sauce pan; its topping is raspberry chia seed jam and what the original recipe calls peanut butter fudge (peanut butter mixed with double cream). The final photo shows porridge made in the microwave; it has raspberry chia seed jam swirled through it, fresh raspberries and a drizzle of keto syrup. The microwave method was the better texture. The recipe is from the Sugar Free Londoner site. It serves one.

Nutritional information: cals 216, Carbs 9.6g, Fibre 7.1g, Net carbs 2.5g, Fat 17.2g, Sugar 0.5g, Protein 8.1g.

Ingredients

  • 2 tbsp flaxseed ground / flaxmeal
  • 2 tbsp almond flour
  • 2 tbsp ground sesame seeds (I used sesame seed flour)
  • 1/2 cup / 120 ml almond milk unsweetened (I used coconut milk)
  • 1 tsp granulated erythritol optional (I didn’t add this)
  • berries for topping, optional

Method

  • Place the flaxmeal, almond flour and ground sesame seeds in a bowl and mix. 
  • Add 1/2 cup of unsweetened almond milk and microwave on high for 1 minute. Stir. Then microwave another 1 minute. 
  • Add more almond milk to loosen if necessary. Sprinkle with erythritol and berries and serve.
  • See the range of toppings suggested on the website.
  • Enjoy!

Bacon, Mushroom, and Cheese Keto crustless quiche (Keto, gluten-free)

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I love Keto crustless quiche but sometimes put too much in it. I decided to follow a recipe this time. This recipe caught my eye as who doesn’t like bacon, mushrooms and cheese! It was delicious so I will be making it again. I didn’t use feta cheese as I’m lactose intolerant. I also used a plant-based double cream.

Nutritional information for a sixth of the quiche: kcal 335, total fat 25g, saturated fat 13g, net carbs 5g.

Ingredients:

  •  8 slices thick bacon, cut crosswise into short strips
  •  1 lb mushrooms, washed if needed and cut into thick slices (I only had 250g mushrooms but that seemed enough)
  •  1 cup crumbled Feta cheese (I used a lactose-free cheddar cheese)
  •  ground black pepper to taste
  •  1 tsp Spike seasoning, or any seasoning blend you like with eggs (just used sea salt and black pepper)
  •  8 eggs, beaten well
  •  1/2 cup double cream (I used a plant based double cream)

Method:

  • Preheat oven to 350F/177C/157C fan-assisted oven, and grease a baking dish.
  • Cut the bacon into short thick slices and cook until completely cooked, nicely crisp, and browned.
  • Drain the cooked bacon on paper towels (or not, if you prefer to keep the fat) and put the bacon in the bottom of the dish, keeping a little bacon to sprinkle on the top.
  • You may want to remove some bacon fat if there seems to be too much. Brown the mushrooms in the bacon fat over medium-high heat until they are completely cooked and starting to brown.
  • While the mushrooms cook, crumble the Feta cheese. (I used grated lactose-free cheddar).
  • Layer the browned mushrooms and then the cheese over the bacon in the dish, keep a little cheese to sprinkle over the top.
  • Season with black pepper or your favourite seasoning for eggs.
  • Whisk the eggs with the cream. Pour the mixture over the bacon-mushroom-cheese, and stir gently with a fork to combine ingredients.
  • Sprinkle the leftover bacon and cheese on the top. (I put all the bacon in the quiche)
  • Bake 35-45 minutes, until the quiche is set in the centre and starting to slightly brown.
  • Serve hot. Leftovers can be kept in the fridge for several days and reheated in the microwave or in a hot frying pan on the hob.
  • We served it with a simple salad and roasted broccoli.
  • Enjoy!

Keto Gingerbread Cake (Low-carb, gluten-free)

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This is an excellent Keto gingerbread recipe; it tastes just like traditional gingerbread. It is moist and light with a wonderful spice flavour and aroma. Once cooled fully, store it in the fridge, in a sealed container, for up to 5 days. You can also cut into pieces, bag and store in the freezer.

Nutritional information for 9 pieces: 175kcal/square, 15g fat, 5g carbohydrates, 2g fibre.

Ingredients

  • ½ tablespoon unsalted butter for the baking dish (I used lactose-free butter)
  • 4 large eggs
  • 1/4 cup whole milk (I used lactose-free milk)
  • 2 tablespoon unsalted butter, melted (I used lactose-free butter)
  • 1.5 teaspoons stevia glycerite (equals 1/2 cup sugar) (I used 1/2 cup of Erythritol)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cocoa powder, natural, unsweetened
  • 1 tablespoon fresh ground ginger
  • ½ teaspoon Diamond Crystal kosher salt (I used ground seasalt)
  • 1½ cups blanched finely ground almond flour; 6 oz – it’s best to measure by weight
  • ½ teaspoon baking soda

Method

  • Preheat oven to 325 degrees F/163C/ 143C fan-assisted oven.
  • Generously grease a glass 8X8-inch baking dish with butter.
  • In a medium bowl, whisk together the eggs, milk, melted butter, sweetener, cinnamon, cocoa powder, ginger and salt.
  • Whisk in the almond flour, then the baking soda.
  • Pour the batter into the prepared baking dish. Bake until puffed and a toothpick inserted in centre comes out clean, about 20 minutes. (I found this cooking time accurate)
  • Cool in the dish on a cooling rack for 20 minutes, then cut into nine squares and serve. (I cut the cake into 12 and thought the pieces were still big)

Enjoy!