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Mini Vanilla Bean Scones

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I love scones and these scones are like the mini vanilla scones I’ve bought in Starbucks in USA. This recipe is easy to make and accurate in terms of method, weights and temperature. I can’t identify anything that didn’t work. The scones are tender and rich in flavour. Everyone loves them and my mother has been enjoying them as grab and go breakfast. We are going to run out this weekend and I’m looking for other baked Keto goods as I need something sweet to eat. Storage: once cool place them in an air-tight box in the fridge for a week. They freeze well too.

Prep time: 10 mins | Cook time: 18 mins | Servings: 12

Nutrition for a 2 scones serving: calories: 202 Kcals | carbs 6.82g | fibre 3.09g | net carbs 3.73g | fat 17.34g

Ingredients:

Scones:

  • 3 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1 tbsp baking powder (I used a gluten-free baking powder)
  • 1 tsp vanilla powder ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup (2oz) melted butter (I used a plant-based butter)
  • 2 tbsp double cream (I used a plant-based double cream)
  • 1/2 tsp vanilla extract

Glaze:

  • 1/2 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla powder OR seeds of 1/2 a vanilla bean OR 1/2 tsp vanilla extract
  • 1/4 cup double cream (I used a plant-based double cream)
  • Water if your glaze is too thick

Method:

Scones:

  • Preheat oven to 185C/325F.
  • Line a large baking tray with grease-proof paper or a silicone liner.
  • In a large bowl, whisk together the almond flour, sweetener, baking powder, vanilla powder/beans, and salt. Until well combined.
  • Next, stir in eggs, melted butter, double cream and vanilla extract until a dough starts to come together.
  • Split the dough into 3 equal portions and form into disks, each about 1 inch thick and 5 to 6 inches in diameter.
  • Cut each disk into 8 equal pieces.
  • Separate the scones and place on the prepared baking tray and bake 15 to 18 minutes, or until just golden and firm to the touch.
  • Remove and allow to cool completely.

Glaze:

  • In a medium bowl, whisk together sweetener, vanilla powder, and cream until well combined.
  • If your glaze is very thick, add water 1 teaspoon at a time until a dippable consistency is achieved. 
  • Dip the top of each scone into glaze and place on a baking rack until set.
  • Serve & enjoy!!

Keto cheese pie with mushrooms

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This is a recipe that I’ve been wanting to try for quite a while. It didn’t disappoint. It looks complex but is very simple. The pastry is excellent. The recipe didn’t give a baking tin size so I chose an 8 inch enamel dish. Our local markets don’t do chanterelle mushrooms hence the chestnut mushrooms which tend towards a subtle flavour. I would suggest that some bacon added to the filling would take this pie up to the next level. The filling is soft and delicious but don’t be alarmed when it is puffed up when it comes out of the oven – it sinks down to level as it cools. We had this pie hot with salad. We cut slices to take on a family picnic. It travels well, the pastry is truly excellent and the flavour is stronger when it’s cold. This is a versatile recipe and you can add different keto-friendly ingredients. A serving is a quarter of the pie and it’s very filling. Try it as it’s easy to make. Enjoy!

Nutrition per serving: calories 877 | carbs 11g | net carbs 9g | fat 80g | protein 28g

Ingredients:

Pie crust

  • 1 cup almond flour
  • 1⁄3 cup sesame seeds
  • 1⁄3 cup coconut flour
  • 1 tbsp ground psyllium husk powder
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 egg
  • ¼ cup water
  • 2 tbsp light olive oil

Filling

  • 10 oz. mushrooms, chantarelles (I used chestnut mushrooms instead)
  • 2 oz. butter, for frying (I used a plant-based butter)
  • 1 tsp dried thyme
  • salt and pepper
  • 4 eggs
  • 11⁄3 cups double cream (I used a plant-based double cream)
  • 1 cup shredded Parmesan cheese

Method:

  • Preheat the oven to 185C/365F.
  • Mix all the ingredients for the pie crust in a food processor, for around 1-2 minutes, until the dough is firm. Allow to rest in the fridge for 5-10 minutes.
  • Roll out the dough, about 1/4″ (1/2cm) thick, between two sheets of greaseproof paper. And place in a non-stick pie pan.
  • Fry the mushrooms in butter until golden. Add thyme, salt, and pepper to taste.
  • Whisk together the rest of the ingredients: eggs, parmesan cheese, and double cream, until well mixed. Then, pour into the pie crust.
  • Next, add the mushrooms to the filling mixture.
  • Bake for 30 minutes, or until the pie gets a nice golden colour and the filling is set.
  • Allow to cool for a few minutes before serving, and enjoy!!

Salted Caramel Brownies

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I love chocolate brownies so I’m going to work through lots of recipes. This recipe attracted me because it’s fudgy and has caramel topping. What’s not to like? I prefer recipes with weights rather than cup measures as there’s too much opportunity for error. When I came to adding the liquid the mixture was too stiff so I added a third egg which made it easier to spread in the baking tin. The cooking times were accurate. The flavour and texture are superb. As you bite into it your teeth sink through the soft caramel into the fudge-like cake. Delicious! Store in the fridge in an air tight container for up to two weeks. They won’t last that long. I think I need to go and test one again.

Prep time: 5 mins | Cook time: 40 mins | Servings: 18 brownies

Nutrition for 1 brownie: Calories 132 | Carbs 7g | Net Carbs 3g | Fibre 4g | Fat 9g

Ingredients:

  • 6 tbsp coconut oil (I used a plant-based butter instead)
  • 1 cup chocolate chips of choice
  • 3/4 granulated sweetener
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • 3 tbsp arrowroot powder
  • 1 cup caramel sauce (I used the caramel sauce in this recipe, as seen below)

Caramel sauce:

  • 1/2 cup cashew butter (I used peanut butter)
  • 1/2 cup keto maple syrup
  • 1/2 cup coconut oil (I didn’t have enough coconut oil, so I used some melted plant-based butter as well as coconut oil).
  • 1/4 tsp salt

Method:

  • Preheat the oven to 180C/350F.
  • Line a 8 x 8 baking tray with greaseproof paper, or tin foil. Grease it lightly, and set aside.
  • In a microwave bowl, or over a stove top, combine the chocolate chips and coconut oil (I used plant-based butter instead), until melted. The mixture should be silky smooth.
  • Transfer the chocolate mixture to a large mixing bowl, add the sugar, and mix until well combined.
  • Next, add the eggs, one at a time, and continue to mix.
  • Then, add the rest of the ingredients: vanilla extract, cocoa powder, arrowroot powder, and mix well until the batter is smooth and silky.
  • Transfer the brownie batter to the lined baking tray.
  • Bake for around 20-25 minutes, or until the centre just comes out clean.
  • Whilst the brownies are baking, make the caramel sauce. In a microwave safe bowl, or a small sauce pan, mix together coconut oil, syrup, and cashew butter (I used peanut butter instead), until melted and well combined. Then set aside.
  • Once baked, remove the brownies from the oven, and allow to cool completely.
  • Once cool, drizzle the caramel sauce all over the top and refrigerate until firm.
  • Serve & enjoy!!

Low Carb Italian Chicken Cacciatore

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l wanted something different and came across this recipe. It was for a family lunch in the garden served with vegetables, cauliflower rice, salad and steamed new potatoes for those that eat carbs. I simplified the method a bit as it appeared over-complicated. Instead of cornflour, I used tomato puree to thicken as cacciatore is usually tomato -based. It added half a gram of net carb per serving and a lot of flavour. This is a good recipe, full of flavour. It was a crowd-pleaser. Try it and enjoy. Makes 6 servings.

Nutrition per portion: 312 kcals | Carbs 7g | Fibre 1g | Net carbs 6g | Protein 34g| Fat 14g|

Ingredients

  • 2 pounds boneless-skinless chicken breasts
  • 8 ounces sliced mushrooms
  • 4 ounces green bell pepper about 1 med to large
  • 4 ounces red bell pepper about 1 medium to large
  • 4 ounces onion about 1/2 of a medium
  • 2 cloves large garlic
  • 1 tablespoon Garlic & Herb Seasoning Blend (I didn’t make this as time was short)
  • 1/3 cup sherry (we don’t use sherry, so I used more stock. Adding a little ACV helps)
  • 1 cup chicken broth or 1 cup water with bouillon
  • 1/3 cup olive oil divided, or bacon grease (I used lactose-free butter)
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch or arrowroot (As it’s Italian, I used tomato puree to thicken it)
  • 2 teaspoons water (Didn’t need this)

Method:

  • Wash the peppers and place together with the onion and garlic.(I prepared and weighed them first)
  • Dry the chicken breasts.(This is an important step so they brown)
  • Slice the chicken breasts in half lengthwise, then cut into strips on the bias. Pour 1 tablespoon of oil over the chicken strips and mix.
  • Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blend over the chicken and mix oil and seasoning into the chicken. (I didn’t make this, I mixed herbs and garlic granules)
  • Put a large saute pan over medium heat and let it get hot. Add 2 tablespoon of oil and roll it around the pan to coat. (I didn’t add this oil as I felt the chicken strips had enough oil on it). Add 1/2 – 1/3 of the chicken strips and brown in batches, cooking all the way through.(I added the chicken in halves and let it brown before turning it over). Add oil to the pan before the next batch, if needed. (This wasn’t needed).
  • Remove the browned chicken strips to a dish. Make sure to get them nice and brown – the bottom of the pan should have a nice golden brown colour when finished.
  • Next, add 1-2 more tablespoons of oil to the pan and begin browning 1/2 of the mushrooms.(I added all the sliced mushrooms and no more oil). Brown both sides. Remove the mushrooms from the pan, adding them to the chicken.
  • Pile the vegetables over the parts of the pan with the most browned bits. They will steam a little as they cook and it will be easy to begin scraping-up all of that caramelized goodness. Move the vegetables around the pan and cook them half way through. The onions will begin to soften and the peppers should still be firm.
  • Add the chicken broth, then the sherry, (I added extra stock) stirring the vegetables and scraping any remaining brown bits off of the bottom of the pan.
  • Add the chicken and mushrooms back to the pan and cover loosely with a lid, a piece of foil, or a sheet pan, to bring the mixture up to a simmer. Mix two teaspoons of cornstarch (or arrowroot powder) with two teaspoons of water to make a slurry. ( I aded a tablespoon of tomato puree which had negligible carbs/portion). Uncover the pan and add the slurry, stirring it in quickly. (You may want to add cornflour slurry but to me cacciatore is Italian and should have tomato in). Add the salt and let the liquid simmer for a 1 minute to thicken.
  • Taste and adjust the seasoning.
  • It’s quite a thickened sauce so some had it with cauliflower rice and others just on a bed of spinach or green leaves.
  • Serve & enjoy!!
One way of serving for Keto

Keto Scones

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I do love scones but English scones are carb-heavy; then you split them and add butter, or cream and jam. In search of something sweet, I found this Keto scone recipe. We had fresh blueberries needing to be used up so I stuck with the recipe. This is a straightforward recipe but I decided to use lactose-free butter as I prefer the flavour. The dough was quite sticky so I added extra almond flour which incorporated well. It was easy to shape and cut the dough but I found it easier to cut into 8 pieces. The cooking time was accurate. This recipe could be easily modified to have different flavours such as raspberries, dark chocolate chip, vanilla flavour and icing, orange/lemon zest and spice. I do like American iced scones. The soft texture of this scone is excellent. They keep well in the fridge in a covered box for 5 days – if they last that long!

Prep time: 10 mins | Cook time: 25 mins | Servings: 10 scones

Nutrition for 1 scone: Calories: 199kcal | Carbs: 6g | Protein: 6g | Fat: 19g | Fibre: 3g | Net Carbs: 3g

Ingredients:

  • 1/3 cup coconut flour
  • 1 1/2 cups almond flour
  • 1/4 cup granulated sweetener of choice (I used erythritol)
  • 1 1/2 tsp baking powder
  • 1/3 cup double cream, or you can use half and half or a milk of choice (I used plant-based double cream)
  • 3 tbsp coconut oil melted (I used lactose-free butter instead)
  • 2 large eggs, divided and separated
  • 1 tsp vanilla extract
  • 3/4 cup blueberries fresh or frozen (I used fresh)

For the glaze:

  • 1/4 cup double cream (I used a plant-based double cream)
  • 1/2 cup sugar free powdered sugar

Method:

  • Preheat the oven to 180C/350F. Line a large baking tray with grease-proof paper and set aside. 
  • In a large mixing bowl, add the dry ingredients: coconut flour, almond flour, 3 tablespoons of sweetener, and baking powder, and mix well.
  • In a separate bowl, whisk together the wet ingredients: double cream, coconut oil (I used melted lactose-free butter), one egg, and one egg yolk, vanilla extract, until combined.
  • Then, gently fold the dry ingredients into the wet ingredients until well combined.
  • Fold through the blueberries, and gently knead the dough until smooth.
  • Lightly dust a flat surface flour. Transfer the dough, and gently knead into a ball. If the dough is too sticky, add a little extra almond flour. If the dough is too thick, add some double cream or milk.
  • Press down and flatten the dough into a thick disk. Using a sharp knife, cut 8-10 triangles. 
  • Place the scones onto the lined baking tray. Brush the tops with the egg white and sprinkle the remaining tablespoon of granulated sweetener over the top.
  • Bake for 20-25 minutes, or until golden around the edges. 
  • Remove from the oven and let cool completely.
  • Enjoy!!

Notes

  • One whole egg and egg yolk is used in the dough. The remaining egg white is used to brush the tops before baking. 
  • To store: Can be stored in the fridge, completely covered. They will keep well for up to 1 week. Any longer and the blueberries will blend into them, and become soggy. 
  • To freeze: Place into ziplock bags or an airtight container and store for up to 6 months.