Cheese and Bacon Keto Crackers

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I recently posted a recipe for making snack crackers from slices of cheese.  Since the original posting, I have experimented with various varieties of cheese and added herbs.  One of the best combos to come out of this has been Cheese and Bacon with (or without) a light sprinkling of herbs.   Gouda is an excellent cheese for this as it crisps well and is very low carb.

Ingredients:

  • Gouda Cheese Slices 5
  • Bacon 1 rasher
  • Ground Black Pepper sprinkle
  • Ground Basil sprinkle

Method:

Place a sheet of grease proof paper onto a baking sheet. Preheat an oven to 150 C/ 300 F. Cut each cheese slice into 4 pieces and arrange on the baking sheet with a clear gap between pieces. Sprinkle each piece with a pinch of the herbs.  In a frying pan or grill crisp the piece of bacon.  Allow bacon to cool slightly then crumble or finely dice.   Add a tiny portion of the bacon to each cheese piece.  Bake in oven for twenty minutes, then remove.  Allow to cool slightly then slide a spatula under each piece and flip it to a clean section of the baking paper. [If not satisfied with crispness] return to the oven for an additional ten minutes (or until crisping brown in the corners).  Remove from oven and allow to cool to room temperature.

Padre

Whole Nut Macadamia Fat Bombs

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Most of my previous Fat Bomb recipes used nut butter and chopped or blitzed nuts.  Wanting to get a wider variety, I experimented with using whole Macadamia nuts as a crunchy core to each bomb.  It uses 100% cocoa powder, and coconut oil, and is about as low carb as I have managed so far.

Ingredients:

  • Macadamia Nuts 16 -21 shelled unsalted (depending on size of ice tray/candy mould)
  • Stevia  1 – 2 rounded Tbs (to taste)
  • 100% Cocoa Powder 1 rounded Tbs
  • Coconut Oil 2 1/2 rounded Tbs

Method:

Warm the coconut oil to a liquid.  Add the cocoa, and sweetener and mix until all totally dissolved.  Using a small cube ice tray, place one nut in each space.  Spoon the cocoa mixture over each nut, and place the tray in a refrigerator. When set, remove the bombs from the tray and place in a bowl.  Store in the fridge until needed.

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Broccoli, Spinach, and Goats Cheese Soup

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Here is another of my simple soup recipes. This is one of the soups we have turned to for lower carb, and decent fat content.  It has only five ingredients and cooks in less than an hour.  It has a nice sharp cheese flavour and the veggie goodness of the broccoli and spinach.

Ingredients:

  • Broccoli 1/3 medium crown
  • Leaf Spinach 200 g
  • Mature Goats Cheese 200 to 240 g (hard cheese)
  • Water 1.5 litres
  • Gluten-free Vegetable Stock Cube (1-2 according to taste)

 

Method:

Cut broccoli into florets.   Rinse the spinach and pat dry.  Place the veg into a large pan or soup-maker. Add the water and bring to a boil for about 30 minutes (or one cycle on soup maker). Add the stock cube and return to low boil (or second time through soup maker cycle). Blitz the cooked broccoli until smooth.  Cube or shred the cheese and stir until dissolved (or blitz into mixture is using soup-maker).

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Putting the Cream in Ice Cream

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My wife’s current dietary regime requires high fat, and very low carb.  This creates some difficulty in finding “sweet” options, but I have done fairly well thus far in finding ways to meld the two.  Ice cream – or better still ice CREAM came to mind as a winning option.  This recipe was purely experimental drawing on past standard ice cream recipes from pre-cancer/pre-keto days.

It is rich, very caloric, and yummy.  My wife describes it as frozen fudge, and that might well be what it is.   If it is a little too rich, the extra cream can be replaced by milk or unsweetened soya milk and still keep the fat ratio in a good place compared to carb.

Ingredients:

  • Extra Thick Double Cream 300 ml
  • Full Fat Cream Cheese 180 g
  • Double Cream 100 – 150 ml (as needed)
  • Egg 1
  • Pure Cocoa Powder 2 rounded Tbs
  • Stevia 3 rounded Tbs

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Method:

In a mixing bowl or food processor add the extra thick cream, raw egg, and sweetener.  Mix well.  Then add the cocoa and cream cheese and mix again.  When evenly mixed make sure it is not too thick to stir.  If it is, add the double cream until it is easy to stir but not “watery.”

Pour the mixture into an ice cream churn and follow the manufacturer’s instructions.  My mix took between 25 and 30 minutes to become scoop-worthy.

Dish out when finished or spoon into a freezer container for future use.  I found that once in the freezer it set very hard, and required about a 10- 15 minute wait to serve at room temperature to return to scoop consistency.

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Low-Carb Almond Pizza Base

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In my attempts to give some “normality” to my wife’s diet I experimented with making a keto-frendly(ish) pizza.  To this I turned to my new friend almond meal to try to make a useful base.  It is an adaptation of some of the almond-based baking I have done recently, and it worked fairly well.

Ingredients:

  • Almond Flour or Ground Almonds 1 cup
  • Egg 1
  • Baking Powder 1/2 tsp
  • Salt pinch
  • Xanthan Gum 1/4 tsp
  • Ghee or Melted Butter 3 Tbs
  • Garlic Powder 1/4 tsp
  • Water as needed

Method:

Preheat an oven to 220 C /425 F.  Add the dry ingredients to a mixing bowl.  Stir well.  Whip the egg, and add the liquid ghee/oil to it.   Stir into the dry mixture.  It should make a slightly moist spreadable dough.  If it is too dry add tiny splashes of water, but don’t over do it.   Place the moist dough ball in the centre of a sheet of baking paper and then cover with a second sheet.  Press the dough into a thin circular shape, pressing outwards from the centre.  Remove the top sheet as necessary in order to assure an even thickness and shape.  When at the desired size, about 8 inches or so in my tries, discard the top sheet, and place the pizza base (baking paper and all) onto an oven sheet or pizza stone, and place in oven for 5 minutes our until edges just start to brown.   Remove from oven and cool slightly, then add your desired pizza toppings.  Don’t over bake the untopped base or it will go brittle in the second baking.

 

My Pizza Experiment 

Ingredients:

  • Pizza Base (as above)
  • Red Bell Pepper 1 small
  • Oregano 1/2 tsp
  • Basil 1/2 tsp
  • Olive Oil 2 tsp + splash
  • Hard Goats Cheese 50 g
  • Soft Goats Cheese 20 – 25 g
  • Onion 3 rings
  • Yellow Bell Pepper 2 rings

Method: Reduce oven temperature to 200 C/ 350 F.  Remove the stem and seeds from the red pepper, and cut into large pieces.  Put these along with the spices/herbs into a food processor.  Add the oil to the processor and blend until a paste.  Spread a splash of olive oil to the pizza base and then spread the pepper paste across the base.  Shred the hard cheese and spread it evenly on pizza base.  Separate the onion and pepper rings and place them on cheese then add a few spread out pieces of soft cheese.  Place in the oven for 10 to 12 minute, but check regularly after 8 minutes to avoid burning.

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Carrot/Almond Muffins

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Here is another baked treat which while not strictly keto, is still keto-friendly in moderation. It is basically a carrot cake sans the grains and high-carb sweetening. I have made it as a muffin recipe as it is easier to portion out, than a loaf, but with a little adaption I am sure it would work in a loaf pan as well.

Ingredients:

  • Almond Flour or Ground Almonds 1 1/4 cups (approx 125 g)
  • Shredded Coconut 3 to 4 Tbs (to taste)
  • Baking Powder 1/2 tsp
  • Salt 1/8 tsp
  • Xanthan Gum 1/2 tsp
  • Stevia 3 rounded Tbs
  • Ground Cinnamon 2 rounded tsp
  • Ground Nutmeg 1/4 tsp
  • Coconut Oil 1/2 cup
  • Eggs 3
  • Carrots 3
  • Coconut Milk (as needed)

Method:

Preheat an oven to 180 C/ 350 F. Place 10 to 12 paper baking cups into a muffin pan. In a large mixing bowl add all of the dry ingredients and mix well. Then scrape and shred the carrots and add them to the dry mixture. Whip the eggs well and melt the coconut oil. Add these to the mixing bowl and stir until evenly mixed. If the mixture is too dry and crumbly add splashed of coconut milk as needed.  Don’t over do this last step though, it should end up a very soft dough not a batter. Spoon the dough into the cups and place in the oven for fifteen minutes, then check consistency and that they are beginning to form a crust. Rotate the pan and bake for an additional three to five minute. Remove and allow the cool thoroughly.

These can be eaten as is, or as an added treat a Cream Cheese Icing can be added once they are cooled.

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Almond Flour Brownies

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Here is another keto inspired baking treat. It is an amazingly satisfying brownie, and my wife likes them even better than wheat-based ones. They are also very easy to bake.

Ingredients:

  • Almond Flour or Ground Almonds 1 1/2 cups
  • Ground Coconut 1/4 cup
  • Eggs 3 large
  • Cocoa Powder 3 heaped Tbs (or 4 to taste)
  • Stevia 4 Tbs
  • Baking Powder 1/2 tsp
  • Butter 1/2 cup (melted)
  • Salt pinch
  • Vanilla Essence 1/2 tsp
  • Xanthan Gum 1/4 tsp
  • Coconut Milk splash as needed

Method:

Preheat an oven to 180 C/ 350 F. In a large bowel add the ground nuts, coconut, and Stevia.  Mix well then add the remaining dry ingredients. In a small bowl mix the eggs, melted butter, and vanilla. Pour into the centre of the dry ingredients and mix well with a whisk of electric mixer. Add splashes of coconut milk as needed to make a thick batter/thin dough which can be spooned not poured.

Line a 6 to 8 inch baking pan with baking paper, and spoon the batter/dough in and spread it evenly with a spoon to fill the pan. Bake for 25 minutes and then check with a tooth pick or skewer.  Allow no more than 30 minutes as the nut flour will set even more while cooling.

Allow to cool at least a half hour before cutting into squares. The hold their form best if refrigerated after initial cooling.

Serve with thick cream.

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Almond Butter and Kefir Smoothie

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As we have been trying to keep keto and at the same time improve my wife’s gut flora, I have taken to making a coconut or almond based kefir along with smooth almond butter to make a breakfast drink.

Ingredients:

  • Coconut or Almond Milk Kefir 350 ml
  • Almond Butter 1 heaped Tbs
  • Stevia 2 tsp
  • Avocado 1/4
  • Cinnamon heavy dash
  • Coconut or Almond Milk (as needed)

Method:

Strain the kefir through a tea strainer and return any solids to the kefir pot. Place the liquid portion into blender cup. Add the nut butter, cinnamon, and the sweetener.  Remove the stone from the avocado and place 1/4 of the flesh into the mixer. Blitz until smooth. If under 400 ml top off with additional milk and blitz again.

Serve cold and do not allow to settle or separate before drinking.

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Mint Chocolate Cheesecake

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After the success of my trials with keto friendly cheesecake (well my wife liked it, that’s all that mattered), I decided to widen the choices. So with a little adjustment to the original recipe, and the addition of the trusted ingredients chocolate and mint, this recipe was born.

Ingredients:

  • Butter 2 Tbs
  • Ground Almonds 5 Tbs
  • Cream Cheese 350 g
  • Eggs 2
  • Stevia 3 rounded Tbs
  • Mint Leaves 1 tsp finely chopped
  • Peppermint Extract 1/4 tsp
  • Cocoa Powder 1 rounded Tbs
  • Sour Cream 2 Tbs

Method:

Preheat oven to 200 C/ 400 F. Melt 2 tablespoon of butter and mix in the ground nuts to form a crumbly paste. Use a fork and line the bottom of a small oven dish with the mixture. In a bowl beat the egg thoroughly, and then cream in the sweetener, cream cheese, and sour cream.  When evenly mixed into a thick liquid stir in the mint, extract, and cocoa, then pour it over the nut crust. Place uncovered in the oven for 20 minutes, then increase the temperature to 220 C for five to ten minutes so that the surface starts to caramelise but not burn.  Remove from oven, and allow to cool to room temperature, then chill.  Makes 6 medium pieces.

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Keto Cheese “Crackers”

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This recipe is based on a suggestion my wife found on a keto and cancer forum. It is very simple, but does take a little time. It uses individual cheese slices, to make a cracker-like snack that is low carb and very “cheesy.”

Ingredients:

  • Mature Cheddar  2 to 3 slices (or similar cheese) [I wouldn’t recommend American or other “processed” cheese slices].

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Method:

Place a sheet of grease proof paper onto a baking sheet. Preheat an oven to 150 C/ 300 F. Cut each cheese slice into 4 pieces and arrange on the baking sheet with a clear gap between pieces. Bake in oven for twenty minutes, then remove. Allow to cool slightly then slide a spatula under each piece and flip it to a clean section of the baking paper. Return to the oven for an additional ten minutes (or until crisping brown in the corners).  Remove from oven and allow to cool to room temperature.

Padre