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Keto Orange Cake

I was in the mood for cake, but I fancied something a bit different to what I usually bake, and I came across this recipe. The cake itself was easy to make, the only time consuming part was waiting for the oranges to cook and cool. This was a very moist cake with a good texture, and wasn’t too sweet, the almonds on top added a nice crunch. I would make this cake again but maybe next time experiment with different flavours, or add a drizzle on top instead of almonds. Try this and enjoy!

Prep time: 1 hour | Cook time: 1 hour | Servings: 12

Nutrition per slice: Calories 172 | Carbs 5.9g | Net Carbs 3.5g | Protein 7.2g | Fat 12.9g | Saturated Fat 1.5g | Fibre 2.7g

Ingredients:

  • 250 g / 2 ½ cups almond flour 
  • 2 oranges, washed
  • 5 eggs, separated
  • 1 tsp baking powder
  • 2 tsp orange extract
  • 1 tsp vanilla bean powder
  • 6 cardamom pod seeds, crushed (I didn’t add these, as I don’t like the flavour)
  • 16 drops liquid stevia / equivalent to 3 tsp sweetener
  • handful flaked almonds to decorate

Method:

  • Preheat the oven to 180 C/ 350 F. Line a cake tin with grease-proof paper.
  • Fill a pan with water, place inside the oranges and cover with a lid. Bring to the boil, and simmer for at least an hour. Ensure the oranges are always submerged, this removes any bitterness.
  • After an hour has passed, drain the water and leave the oranges too cool.
  • Once cooled, slice the oranges in half and remove any seeds. Then puree in a food processor or with a stick blender.
  • Separate the eggs. Whisk the egg whites until stiff peaks form. This will make the cake lighter in texture.
  • To the orange pulp, add all the ingredients, minus the egg whites and mix.
  • Next, fold in the egg whites until well-combined.
  • Taste your batter, and adjust the sweetness if needed.
  • Pour the batter into the prepared tin, and sprinkle the flaked almonds on top.
  • Bake for around 50 minutes, or until a knife inserted comes out clean.
  • Once baked, allow the cake to cool.
  • Serve & enjoy!!

Vanilla shortbread

I wanted a biscuit (cookie) that could be dunked in a cup of tea or coffee. For people who are not British, this is a time-honoured habit where you dip your biscuit into your mug of hot drink quickly then get it into your mouth without half the biscuit falling into your drink, creating sludge. Not all biscuits are created equally, so you need a firm biscuit such as digestives, rich tea, gingernuts or a hearty shortbread. I think dunking is in the British psyche although I’m of Irish ancestry. My family requested a dunking biscuit for comfort reasons as quite a few have had Covid recently. I researched biscuits and this shortbread recipe seemed hearty and buttery. It’s both easy and accurate. I didn’t wear gloves to roll the balls. Please admire the plastic measuring spoons which made the process of portioning the biscuit dough much easier. I got them in a Christmas cracker and laid claim to them quickly before others did. I got over 20 biscuits out of the dough. These stand up well to dunking and are melt in the mouth. This recipe is a keeper and each biscuit is only 1 net carb. Try them and enjoy!

Cook time: 20 mins | Servings: 16

Nutrition per shortbread: Calories: 126 | Carbs: 2g | Net Carbs: 1g | Fibre: 1g | Fat: 12g | Saturated Fat: 4g 

Ingredients:

2 cups almond flour

1/3 cup erythritol

1 pinch salt

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened (I used lactose-free butter)

1 large egg

Method:

  • Preheat oven to 150C/300F. Line a baking tray with grease-proof paper, and set aside.
  • In a bowl, mix together the almond flour, erythritol, salt and vanilla extract.
  • Next, add the butter and rub into the dry ingredients, until well combined and crumbly in texture.
  • Then, add the egg and mix well.
  • Using a tablespoon sized amount, roll the shortbread mixture into balls, then press into discs onto the prepared baking tray.
  • Leave a gap between the shortbread as they will spread slightly whilst cooking.
  • Bake for around 15-25 minutes, or until the edges are browned.
  • Once baked, remove from the oven and leave to cool. The shortbread will firm up as they cool.
  • Enjoy!!

Note: The shortbread can be stored within an airtight contained for up to 5 days.

Low Carb Granola

I enjoy low carb granola for breakfast with coconut milk greek style yogurt, blueberries and a splash of Skinny Maple Syrup. It keeps me full all morning. This recipe caught my eye as it has freeze dried raspberries in it which I thought would add extra zest to it. It’s an easy recipe as you use a blender to chop the nuts so you have a mix of smaller and ,larger pieces. it’s important that the final is sticky so that it comes toner. It crisps up when cooking. You need to monitor the cooking so that it’s evenly browned – mine took 30 minutes to brown evenly. It makes about a litre and a half of granola. The freeze dried raspberries lift the flavour to a higher level. It’s crunchy and the raspberries give it a zing of sharpness which is lovely. enjoy it for breakfast or a healthy snack during the day. At Net Carbs of 3.7g per 50g it is very satisfying. It’s an easy and accurate recipe. Try it and enjoy!

Prep time: 10 mins | Cook time: 30 mins | Servings: 15

Nutrition per 50g serving: Calories: 270kcal | Total Carbs: 8.1g | Net Carbs: 3.7g | Protein: 8.8g | Fat: 24.1g | Fibre: 4.4g | Sugar: 1.2g

Ingredients:

  • 150g whole almonds
  • 100g walnut halves
  • 100g pecans
  • 65g pumpkin seeds
  • 65g sunflower seeds
  • 40g flaxseed, milled
  • 30g whey protein powder, unflavoured
  • 90g coconut flakes/chips, unsweetened
  • 80g almond butter
  • 80 ml water
  • 4 tbsp freeze dried raspberries
  • 2 tbsp granulated sweetener
  • 1 tsp vanilla extract

Method:

  • Preheat the oven to 150C / 300F. Line a baking tin with greaseproof paper, and set aside.
  • Pulse the almonds, walnuts and pecans in a food processor until you have a mixture of smaller and larger pieces. 
  • Repeat with the pumpkin and sunflower seeds. 
  • Next empty the nuts and seeds into a bowl. Add the remaining ingredients(reserve 2 tbsp of the raspberries for later) and mix with a spatula. The mixture should be sticky. If it’s looking dry, add another tablespoon of water.
  • Press the mixture firmly onto the prepared baking tin, until the surface is flat.
  • Bake for 25-30 minutes, or until browned. Turn the baking sheet after 20 minutes, to ensure an even bake.
  • Remove the granola from the oven and set aside.
  • Once cooled, break the granola into small pieces, and mix in the remaining 2 tbsp of freeze dried raspberries. Then store in an airtight container until ready to eat.
  • Serve and enjoy!

Super Fudgy Keto Brownies

Happy New Year! I hope you are all keeping well. I have not been putting many new recipes on the blog recently. After the lockdowns, I needed to lose a stone in weight as I hated it around my middle, I’ve now lost a stone and a half and am used to lighter eating.

This recipe is delicious and 1 net carb per portion. They are very rich, fudgy and satisfying. The recipe is quite unusual as you start off by whisking ingredients in a bowl over hot water. Weigh your ingredients carefully. If you note the size of the baking tin used, it’s because I made one and a half times the recipe as my mum and 9 year old sister like these brownies. I added an extra egg to mine as it says in the recipe that erythritol can make the batter thick. It was easily rectified. I found the recipe and cooking time to be accurate. This is a recipe I will use again. Try it and I think you will enjoy it as much as me. Take care!

Prep time: 15 mins | Cook time: 20 mins | Servings: 16 brownies

Nutrition per brownie: Calories: 102kcal | Carbs: 3g | Net Carbs: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Fibre: 2g 

Ingredients:

  • 130g butter (I used lactose-free butter)
  • 140-200g xylitol, allulose , or powdered erythritol (I used powdered erythritol)
  • 80 g cocoa powder (I used organic dark cocoa)
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature (I had to add extra egg)
  • 70g almond flour

Method:

  • Preheat oven to 350°F/180°C. Line a 88 brownie tin with greaseproof paper, and grease the sides. Set aside. 
  • Add the butter, sweetener, cocoa powder and salt to a medium bowl. Melt over a bain-marie mixing constantly, until all ingredients are melted together. (note erythritol, unlike xylitol, won’t dissolve much at this point). Remove from heat and allow the mixture to cool slightly.
  • To the chocolate mixture, add one egg at a time, whisking well until completely incorporated. The texture should appear smooth, with all the sweetener dissolved. Note: if using erythritol, and your batter ends up too thick, you may need to add an extra egg. Ensure you do not overmix as thsis will change the texture of the brownies, from fudgy to cakey.
  • Next, add the almond flour to the brownie mix, whisking until fully incorporated.
  • Bake for 15-25 minutes, or until the centre is just set and a toothpick inserted comes out moist. Note: This can vary from oven to oven, check your brownies around the 15 minute mark, remember that you’ll brownies will continue to cook while they cool. 
  • Once baked remove the brownies from the oven. Sprinkle with flakey sea salt (optional) and allow to cool completely.
  • Lift brownies using the edges of the greaseproof paper and cut into desired size (around 16). To get extra clean edges, place in the freezer for 10 minutes prior to cutting. 
  • Serve and enjoy!!

Low carb Peking Duck & hoisin sauce

I have never eaten duck and I wanted to try Peking duck and found this recipe.

The original recipe used a whole duck and being unsure about whether I liked duck or not, I decided to try it with two duck leg/ thigh pieces. I found the duck pieces easy to pan fry and popped the pan in the oven for 5 minutes. The Hoisin sauce is easy as it’s blended together. I enjoyed the duck and served it with cauliflower rice, spinach, spring onions and cucumber sticks. The Hoisin sauce was delicious and I’ve used it in stir fries. I would definitely make it all again but would search out low-carb tortillas. I think the sauce was a little too thick so would thin it down in the future. Try it – I really enjoyed it!

Prep time: 10 mins | Cook time: 50 mins | Servings: 4

Peking duck nutrition per serving: Calories 538 | Saturated Fat 14g | Carbs 6g | Net Carbs 3g | Fibre 3g | Protein 16g

Hoisin sauce recipe

Prep time: 5 mins | Servings: 8

Hoisin sauce nutrition serving size 15g: Calories 71 | Carbs 2g | Net Carbs: 1g | Protein 3g | Saturated Fat 1g | Fibre: 1g | Sugar: 1g 

Ingredients for the Peking Duck:

  • 1 small whole duck, roasted (I used two duck leg/thigh pieces see guidance link below)
  • ¼ English cucumber, cut into batons
  • 2-4 spring onions
  • 1 batch low carb Hoisin sauce, see below
  • large lettuce leaves
  • small low carb tortillas (I didn’t have any of these)

Ingredients for the Hoisin sauce:

  • 4 tbsp tamari
  • 2 tbsp natural peanut butter, smooth
  • 2 tsp rice wine vinegar
  • 1 clove garlic
  • 3 tsp sesame oil
  • 1 tsp Frank’s hot sauce
  • pinch pepper
  • 1/4 tsp Chinese five spice
  • 2 tsp sugar-free maple syrup
  • 1/8 tsp xanthum gum

Method

Peking Duck:

  • Preheat the oven to 200 degrees C. Prepare a large roasting tin, by placing a wire rack inside.
  • Prepare the duck, ensure the skin is dry, then score the skin with a sharp knife (be careful not to pierce the meat).
  • Place the duck onto the wire rack, season with salt and pepper, and any other seasonings you desire.
  • Roast for around 30 minutes, breast side up.
  • Then, turn the duck over and roast for another 20 minutes.
  • Once the duck is cooked, remove from the oven and allow to rest. Please note I started my duck pieces off in a frying pan, duck breast down then completed it in the oven.
  • Whilst the duck is cooking, prepare the hoisin sauce.

Hoisin Sauce:

  • Place all the ingredients into a blender.
  • Blend for around 3 minutes, until the ingredients are well combined and the sauce has thickened.
  • Set aside in a bowl.
  • Note: can be stored in an airtight container for up to 3 weeks in the fridge.
  • Prepare the cucumber, spring onions, and lettuce leaves. Set aside into bowls, and warm the tortillas.
  • Once the duck has cooled, carve/shred into pieces.
  • I served it with cauliflower rice, spring onions, cucumber sticks and spinach. Serve & enjoy!!