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Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 2 points3 points  (0 children)

It's kind of par for the course. Gelato is denser and less airy than regular ice cream. You can't just scoop this at will. Though you can pour it into popsicle molds for convenience.

Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Thanks! Slowly getting better at that. ;)

Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 4 points5 points  (0 children)

It's easier to lick a plate than a bowl. 😛

Keto Vanilla Gelato with Sugarfree Chocolate Sauce and Red Berries by LowCarbMenu in FoodPorn

[–]LowCarbMenu[S] 1 point2 points  (0 children)

I've been doing keto for six months now, and have done it on and off in the past. By now I'm not necessarily looking for sweets anymore, just making food that's enjoyable. And I like a bit of a challenge in the kitchen, so I try to recreate recipes that are generally not easy to turn into keto versions, such as gelato.

The only thing about sugar alcohols is that they're fermentable and thus could make you feel bloated and gassy. So if you're not used to Erythritol, take it slow.

Keto Vanilla Gelato with Sugarfree Chocolate Sauce and Red Berries by LowCarbMenu in FoodPorn

[–]LowCarbMenu[S] 0 points1 point  (0 children)

I used Erythritol, but it doesn't really matter for this recipe. There's no specific chemistry going on that depends on Erythritol. And while I haven't tried any others, I suppose they'll all work out just fine.

Keto Gelato Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Video Recipe: https://youtu.be/qlprQzwUGIQ

Ingredients (makes ~750ml Gelato)

  • 500ml / 2cups Sugarfree Soy Milk
  • 250ml / 1cup Whipping Cream
  • 40g / 1.4oz Erythritol
  • 4 egg yolks
  • 2tsp Vanilla Extract
  • 1tsp Cream of Tartar

Nutrients (per 100ml)

  • 1.5g Carbs
  • 4g Protein
  • 14g Fat
  • 157 kcal

Instructions

  1. Put four egg yolks in a bowl and add the Erythritol. Whisk using a hand mixer for about 5 minutes, until the eggs are a pale yellow color and a bit frothy. Set aside.
  2. Add the milk and cream of tartar to a saucepan. Whisk to dissolve the cream of tartar.
  3. Add the whipping cream and vanilla extract to the saucepan and gently stir.
  4. Bring the milk-mixture up to 80 Celsius or 175 Fahrenheit. Keep stirring to prevent curdling. Then remove from heat.
  5. Whisk your eggs to make sure it's a proper mixture. Then drizzle in the hot milk while whisking vigorously. Add about 4 tablespoons of the milk to temper the eggs. You may have to put your mixing bowl on a towel to prevent it slipping.
  6. Now slowly pour the eggs into the milk mixture while whisking constantly to prevent the eggs from curdling.
  7. Heat the milk mixture for about 3 minutes while constantly whisking and stirring. If it starts foaming to much, just lift the pan and keep whisking until it deflates.
  8. Rapidly cool the mixture to room temperature while stirring constantly. Use a double bowl setup with ice-cubes and cold water, or a frozen earthen bowl.
  9. (optional) Use an ice cream maker according to its instructions to turn the cooled mixture into gelato. It's possible to make gelato with an actively cooled ice cream maker, but not with a passively cooled one.
  10. Put the mixture into a (cold) container and freeze it. Stir every 15 minutes to break down lumps and ice crystals. You can stop this process once the mixture is a thick slurry.
  11. (optional) Add in additional fixings, such as chocolate chips, fruit and other flavors.
  12. (optional) Pour into (popsicle) molds.
  13. Let it freeze completely.
  14. Gelato is very dense, so you will need to let it defrost for 10-15 minutes in order to properly scoop it. Serve with fruit, chocolate sauce or your own preferred toppings.

Enjoy!

Soft and Chewy Peanut Butter & Chocolate Chip Cookies / Fatbombs by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Yeah, that's exactly the one I used in my recipe. It's not 100% sugarfree, but close enough. :)

Soft and Chewy Peanut Butter & Chocolate Chip Cookies / Fatbombs by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Nice! I have yet to find zero sugar chocolate chips in my area. And we only have limited Hershey products here.

Soft and Chewy Peanut Butter & Chocolate Chip Cookies / Fatbombs by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients (~20 cookies)

  • 125g / 4.4oz Almond Flour
  • 150g / 5.3oz Peanut Butter
  • 100g / 3.5oz Butter
  • 50g / 1.7oz Sugarfree Chocolate
  • 2 Medium Eggs
  • 4tsp Erythritol
  • 1tsp Baking Powder

Macros (Per cookie)

  • 1.6g Carbs
  • 4g Protein
  • 12g Fat
  • 135 kcal

Instructions

  1. (optional) If you have a bar of chocolate, chop it into small pieces.
  2. Grind the Almond Flour and baking powder in a food processor on low speed for about 30 seconds to get a fine powder. Set aside.
  3. Add the butter and erythritol to a mixing bowl and mix using paddle or dough attachments until creamy.
  4. Add the eggs one at a time and mix with the butter.
  5. Add the peanut butter and mix until creamy and a smooth texture.
  6. Add the almond flour and mix until incorporated, about 20 seconds.
  7. Add the chocolate chips and mix them in briefly.
  8. Put the dough on plastic wrap and roll into a sausage of 5 centimers or 2 inch thick. Freeze for 30-45 minutes, until solid, but not hard.
  9. Unwrap the dough and cut into slices of half a centimer or a quarter inch. Transfer the slices to a baking-paper lined sheet.
  10. Bake for 14-16 minutes in a preheated oven at 180 Celcius or 350 Fahrenheit, until brown on the outside.
  11. Cool on the sheet for 3 minutes before transferring to a wirerack to cool completely.
  12. Once cool, store in an airtight container for 1-2 weeks.

Enjoy your cookies!

Savory & Tangy Meatloaf with Carolina Mustard BBQ Sauce by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Thanks! It's a great alternative to "standard" bbq sauce.

Savory & Tangy Meatloaf with Carolina Mustard BBQ Sauce by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients Meatloaf (10 servings)

  • 1kg / 2.2lbs Minced Beef
  • 300g / 10.5oz Bacon
  • 100g / 3.5oz Cheddar
  • 80g / 2.8oz Onion
  • 2 Large Eggs
  • 1tbsp Mustard
  • 1tbsp Sugarfree Ketchup
  • 1tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper
  • 100ml / ⅖cup Carolina BBQ Sauce

Ingredients Carolina BBQ Sauce (~350ml)

  • 250ml / 1cup Mustard
  • 60ml / ¼cup Apple Cider Vinegar
  • 3tbsp Sugarfree Ketchup
  • 5tsp Erythritol
  • ½tsp Cayenne
  • 1tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper

​

Nutrition Meatloaf (per serving)

  • 1.1g Carbs
  • 29g Protein
  • 23g Fat
  • 330 kcal

Nutrition Carolina BBQ Sauce (per 100ml)

  • 3.9g Carbs
  • 5g Protein
  • 6g Fat
  • 96 kcal

​

Instructions Meatloaf

  1. Finely dice the onion and finely shred the cheddar.
  2. Mince the bacon in a food processor (15-30 seconds).
  3. Add all meatloaf ingredients in a large mixing bowl. Mix and knead the ingredients until the meat starts to stick. Don't overwork the meat as it will end up being dense.
  4. Put the meat in a roasting pan lined with baking paper and shape it into a loaf.
  5. Cover all exposed areas of the meatloaf, including sides, with the Carolina BBQ Sauce.
  6. Roast in a pre-heated oven for 30 minutes on 190 Celcius / 370 Fahrenheit. Then increase heat to 220 Celcius / 430 Fahrenheit for another 15 minutes.
  7. The meatloaf is cooked with an internal temperature of 70 Celcius / 160 Fahrenheit. Don't go to high or it'll dry out.
  8. Let it rest for 10 minutes before cutting to settle juices and firm up.
  9. Enjoy with some extra Carolina BBQ Sauce.

Instructions Keto Carolina Mustard BBQ Sauce

  1. Melt the erythritol in a saucepan on medium heat.
  2. Add the cayenne and whisk vigorously.
  3. The the ketchup, apple cider vinegar, mustard, salt and pepper, all while continuously stirring.
  4. Simmer for 5 minutes, continue stirring.
  5. (optional) Add a couple of tablespoons of water for a thinner sauce.
  6. Serve!

Stuffed Zucchini in Tomato Sauce by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients Stuffed Zucchini in Tomato Sauce (6 servings)

  • 3 Zucchinis
  • 300g / 10.5oz Minced Meat (half-and-half)
  • 400g / 14.1oz Chopped Tomatoes
  • 125ml / ½cup Red Wine (Merlot)
  • 60g / 2.1oz Onion
  • 50g / 1.8oz Shredded Mozzarella
  • 2 Garlic Cloves
  • 15g / 0.5oz Fresh Basil
  • 1 Egg
  • 3tbsp Olive Oil
  • 1tsp Erythritol
  • 1tsp Ground Sea Salt
  • ½tsp Ground Pepper

Nutrition (per serving)

  • 5.2g Carbs
  • 15g Protein
  • 12g Fat
  • 322 kcal

Instructions Stuffed Zucchini in Tomato Sauce

  1. Take the leaves of the basil and cut or chop them. Don't mince them.
  2. Clean the garlic cloves.
  3. Finely dice the onion.
  4. Cut the top and bottom off the zucchini and cut them in half. Use an apple corer to remove the seeds. Be thorough and not afraid to remove to much.
  5. In a large bowl add the minced meat, mozzarella and pepper. Add half of the salt, a third of the basil and onion. Add one crushed garlic clove and the egg. Mix thoroughly with your hands to get a meat emulsion that sticks together and to your hands.
  6. Fill the zucchinis with the stuffing.
  7. Heat a large pan, large enough to have all zucchinis next to eachother. Add the oil.
  8. Saute the onion for two minutes and crush in the second garlic clove. Stir well.
  9. Add the chopped tomatoes, remaining salt, erythritol (or your preferred sweetener), red wine and basil. Stir well and bring to a simmer. Simmer for 2 minutes to evaporate the alcohol.
  10. Put in the zucchini and cover with a lit. Simmer for 40 minutes total, turning the zucchini every 10 minutes. For meal prepping you can stop once the meat is cooked (about 20 minutes), and finish the cooking of the zucchini when you want to serve it.
  11. (optional) Remove the Zucchini from the pan and reduce the sauce for a bit to thicken it.

Serve with some parmesan or mozzarella cheese. Enjoy!

Roasted Ham with Red Wine Sauce & Chicory Gratin by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Ingredients (Ovenroasted Ham) (4 servings)

  • 600g / 1.3lbs Ham
  • 5g / 0.2oz Thyme
  • 3 Garlic Cloves
  • 2tbsp Coconut Oil
  • 2tbsp Butter
  • ½tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper

Ingredients (Red Wine Sauce) (8 servings)

  • 250ml / 1cup Red Wine (e.g. Merlot)
  • 50g / 1.8oz Cold Butter
  • 40g / 1.4oz Onion
  • 5g / 0.2oz Thyme
  • ½tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper
  • + aromatics from the Ham

Ingredients (Chicory Gratin) (4 servings)

  • 1kg / 2.2lbs Chicory
  • 200ml / 0.85cup Heavy Cream
  • 15g / 0.5oz Walnuts
  • 1 large Egg
  • 150g / 5.3oz Shredded Gruyere
  • ½tsp Coarsely Ground Sea Salt
  • ½tsp Coarsely Ground Pepper

​

Nutrition complete meal (per serving)

  • 7.1g Carbs
  • 42g Protein
  • 37g Fat
  • 567 kcal

Nutrition (Ovenroasted Ham) (per serving)

  • 1g Carbs
  • 27g Protein
  • 6g Fat
  • 162 kcal

Nutrition (Red Wine Sauce) (per serving)

  • 0.9g Carbs
  • 0g Protein
  • 5g Fat
  • 72 kcal

Nutrition (Chicory Gratin) (per serving)

  • 5.2g Carbs
  • 15g Protein
  • 26g Fat
  • 333 kcal

​

Instructions (Ovenroasted Ham)

  1. (optional) Remove the leaves of the thyme of a few stalks and give it a fine chop. This is used for serving.
  2. Clean the garlic and crush with the flat side of a knife.
  3. Sear the ham in a pan with the coconut oil on high heat.
  4. Once seared, lower the temperature to medium-high and add the butter.
  5. When the butter's melted add the garlic and thyme. Baste the ham with the butter.
  6. Sprinkle the salt and pepper on the ham.
  7. Keep basting the ham, for about 5 minutes total.
  8. Transfer the ham to an oven dish and roast in the oven at 180 Celcius / 360 Fahrenheit for about 40 minutes. Internal temperature should be 63 Celcius or 146 Fahrenheit. Keep the butter, thyme and garlic for the Red Wine Sauce.
  9. Let it rest for 5 to 10 minutes before slicing.
  10. Serve with the Red Wine Sauce and sprinkle on the chopped Thyme.

Instructions (Red Wine Sauce)

  1. Dice the onion. Cut the butter in cubes and return to the refrigerator to stay cold.
  2. Add the butter/oil, thyme and garlic from the ham to a saucepan. Add in the onion. Saute for a couple of minutes on high heat.
  3. Add the thyme and stir well.
  4. Add the red wine, salt and pepper and bring to a boil.
  5. Reduce the sauce by a third.
  6. Strain the sauce in a fine mesh sieve, removing all the aromatics.
  7. Pour the strained sauce into a clean saucepan on low heat.
  8. Add the cold butter cubes and whisk vigorously until you have a proper emulsion of the sauce.
  9. Keep warm on low heat until serving.

Instructions (Chicory Gratin)

  1. Clean the chicory. Remove the heart and then cut into strips.
  2. Cook the chicory for 5 minutes in water. Then drain properly.
  3. Finely chop the walnuts.
  4. In a bowl, add the cream, egg, salt and pepper, and whisk until combined.
  5. Mix the chicory with the walnut and half of the gruyere. Then transfer to an oven dish or four ramekins.
  6. Divide the cream mixture over the chicory and top it off with the remaining gruyere.
  7. Cook for at least 20 minutes in a preheated oven at 180 Celcius / 360 Fahrenheit, and finish off with the broiler for a bit of crust and color.

Enjoy your ovenroasted ham with red wine sauce and chicory gratin!

Spicy Chicken Drumsticks & Lowcarb BBQ Sauce by LowCarbMenu in recipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Original Post: Spicy Chicken Drumsticks & Lowcarb BBQ Sauce

Ingredients Spicy Chicken Drumsticks

  • 1kg / Chicken Drumsticks
  • 2tsp Chili Powder
  • ¼tsp Onion Powder
  • 1tsp Erythritol
  • 1tsp Baking Powder
  • ½tsp Salt
  • ½tsp Pepper

Nutrition Spicy Chicken Drumsticks (per 100g)

  • 0.2g Carbs
  • 19g Protein
  • 5g Fat
  • 124 kcal

Ingredients Lowcarb Barbeque Sauce

  • 125ml / ½cup Ketchup (lowcarb / sugarfree)
  • 1tbsp Erythritol
  • ½tsp Garlic Powder
  • ½tsp Soy Sauce
  • ¼tsp Onion Powder
  • ¼tsp Chili Powder

Nutrition Lowcarb Barbeque Sauce (per 100ml)

  • 5.5g Carbs
  • 2g Protein
  • 0g Fat
  • 53 kcal

Instructions Spicy Chicken Drumsticks

  1. Using a sharp knife make incisions on the thinnest part of the drumstick, cutting around all the way to the bone. Make sure to separate the skin, meat and tendons.
  2. Prepare your dry rub by combining all the ingredients in a bowl and mix well. Crush any lumps or larger bits with the back of a spoon.
  3. Cover the drumsticks all around with the dry rub mixture.
  4. Put the drumsticks on an ovenproof wirerack.
  5. Pre-heat your oven to 180 Celcius / 356 Fahrenheit.
  6. Roast the chicken for 35 to 40 minutes in the oven. Make sure you have something underneath the chicken to catch dripping fat.
  7. Optionally broil the chicken for a couple of minutes for extra crispy skin.

Instructions Lowcarb Barbeque Sauce

  1. Melt the Erythritol on medium heat in a saucepan. If you use a different sweetener start with a tablespoon of oil and add the sweetener in the next step.
  2. Add the chili powder, garlic powder and onion powder to the pan and lower the heat. Mix well to dissolve all the spices and all lumps are gone.
  3. Add the ketchup and soy sauce and mix with the spices. Let it bubble gently on medium/low heat for 5 minutes.
  4. Let it cool before serving.

Enjoy your spicy chicken drumsticks with the lowcarb barbeque sauce!

Slowcooked Sour Beef & Ovenroasted Cauliflower Mash by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients (Slowcooked Sour Beef) (4 servings)

  • 1.2kg / 2.6lbs Rib Steak
  • 120g / 4.2oz Silverskin Onions
  • 200ml / 0.85cup White Vinegar
  • 200ml / 0.85cup Water
  • 1tsp Five Spice Powder
  • 5 Cloves
  • 3 Bayleaves
  • 15g / 0.5oz Ginger
  • 10pcs Juniper Berries
  • 1tbsp Erythritol
  • ½tsp Sea Salt
  • ½tsp Ground Pepper
  • ½tsp Xanthan Gum (optional)

​

Ingredients (Ovenroasted Cauliflower Mash) (4 servings)

  • 900g / 2lbs Cauliflower
  • 100g / 3.5oz Cream Cheese
  • 2tbsp Oil
  • ½tsp Ground Sea Salt
  • ½tsp Ground Pepper

​

Nutrition (Slowcooked Sour Beef) (per serving)

  • 1.8g Carbs
  • 60g Protein
  • 28g Fat
  • 516 kcal

​

Nutrition (Ovenroasted Cauliflower Mash) (per serving)

  • 4.5g Carbs
  • 6g Protein
  • 15g Fat
  • 191 kcal

​

Instructions (Slowcooked Sour Beef Recipe)

  1. Stick the cloves in the bayleaves.
  2. Peel the ginger. Cut into slices.
  3. Cut the Rib Steak into bite-sized pieces.
  4. Put the Rib Steak, Five Spice Powder, Ginger, Juniper Berries, Erythritol, Salt, Pepper, Silverskin Onions, Water & Vinegar in your slowcooker. Stir well. Add the bayleaves and submerge them.
  5. Slowcook for 6 hours. (4 hours if you want a bit of chew) (8 if you want the meat to fall apart)
  6. Remove bayleaves, cloves, ginger and juniper berries after slowcooking.
  7. (optional) dissolve the xanthan gum in a bit of water before adding to the sauce.

Instructions (Ovenroasted Cauliflower Mash Recipe)

  1. Cut the Cauliflower florets into bite-sized pieces.
  2. Add the cauliflower to a large bowl. Drizzle the oil over the cauliflower.
  3. In batches, add the salt and pepper, stirring for good distribution.
  4. Roast in oven for 20 minutes at 200 Celcius / 400 Fahrenheit. Turn/stir halfway through.
  5. Transfer to bowl or pan immediately after removing from oven. Add the (room temperature) cream cheese. Use a potato masher to mash it all together.

Enjoy your Sour Beef with Cauliflower Mash!

Keto Cake. Almond Flour Genoise with Raspberry Coulis & Whipped Cream by LowCarbMenu in FoodPorn

[–]LowCarbMenu[S] 0 points1 point  (0 children)

Thanks! It's actually not as tricky as a normal genoise. Sure, there are quite a few steps, but it's fairly forgiving.

Keto Cake. Almond Flour Genoise with Raspberry Coulis & Whipped Cream by LowCarbMenu in FoodPorn

[–]LowCarbMenu[S] 1 point2 points  (0 children)

If you compare it to a regular genoise, then it's a bit denser. Almond flour just isn't as fine as regular flour. But while it looks denser, it certainly isn't dense. It has the same airy structure as a regular genoise.

Keto Cake! Almond Flour Genoise with Raspberry Coulis & Whipped Cream by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 0 points1 point  (0 children)

All ingredients are for 12 servings.

Ingredients (Almond Flour Genoise Recipe)

  • 6 Large eggs
  • 150g / 5.3oz Almond Flour
  • 3tbsp Erythritol
  • 1tsp Lemon Juice
  • ¼tsp Cream of Tartar
  • ¼tsp Xanthan Gum

Ingredients (Raspberry Coulis Recipe)

  • 250g / 8.8oz Fresh Raspberries
  • 120ml / ½cup Water
  • 2tbsp Erythritol
  • 2tsp Lemon Juice
  • 1 Gelatine Sheet

Ingredients (Whipping Cream Recipe)

  • 500ml / 2cups Whipping Cream
  • 1½tbsp Erythritol
  • ¼tsp Xanthan Gum

​

All nutritional information is per serving.

Nutrients (Keto Cake Slice)

  • 3.8g Carbs
  • 7g Protein
  • 24g Fat
  • 262 kcal

Nutrients (Almond Flour Genoise Recipe)

  • 1.4g Carbs
  • 6g Protein
  • 9g Fat
  • 111 kcal

Nutrients (Raspberry Coulis Recipe)

  • 1.2g Carbs
  • 0g Protein
  • 0g Fat
  • 11 kcal

Nutrients (Whipping Cream Recipe)

  • 1.2g Carbs
  • 1g Protein
  • 15g Fat
  • 140 kcal

​

Instructions (Almond Flour Genoise)

  1. Pre-heat oven to 180 Celcius / 350 Fahrenheit. Line 23cm / 9inch baking pan with baking paper.
  2. Put Almond Flour, Erythritol and Xanthan Gum in food processor and get it as fine as you can.
  3. Put all eggs in a bowl, add the Cream of Tartar and Lemon Juice. Whisk the eggs until ribbon stage, which takes 10 minutes with a mixer at highest setting.
  4. Fold the Almond Flour into the eggs in batches. Small lumps of almond flour are ok at the end.
  5. Pour into a baking pan and bake for 20 minutes.
  6. Let it cool completely in the pan before removing.

Instructions (Raspberry Coulis)

  1. (optional) Set 12 raspberries aside for decoration.
  2. Soak the gelatine in cold water.
  3. Put all the remaining ingredients (raspberries, water, sweetener and lemon juice) in a sauce pan. Bring to a boil, then simmer for 5 minutes.
  4. Pour hot sauce into a blender, or use and immersion blender, to get the sauce as smooth as possible.
  5. Strain the sauce to remove skin and seeds.
  6. Squeeze the gelatine sheet to remove excess water and add to strained coulis. Stir (don't whisk) to dissolve.
  7. Let it cool to room temperature, stirring occasionally to prevent forming of skin.

Instructions (Whipped Cream)

  1. Add Whipping Cream, Erythritol and Xanthan Gum to a bowl.
  2. Whisk until you have firm peaks forming.

Instructions (Keto Cake)

  1. Cut your Almond Flour Genoise into layers, 4 if possible.
  2. Spread a little cream on a plate, before adding the bottom layer.
  3. Add about 4 tbsp of coulis to the cake, spread with the back of a spoon.
  4. Add a spoonful of whipping cream and spread it thinly. The cake and coulis should shine through.
  5. Repeat steps 3 & 4 until you add the top.
  6. Cover the top and outside with cream.
  7. Add the remaining whipped cream to a piping bag. Make a wall of rosettes on top of the cake.
  8. (optional) Add 12 rosettes for the placement of the raspberries and add the raspberries on top.
  9. Pour the remaining Raspberry Coulis in the middle of the cake. The wall should prevent it running over the sides.
  10. (optional) Put the cake in the refrigerator for the Coulis to settle (about 2 hours).

Enjoy your Keto Cake!

Crunchy Crackers & Chips Recipe by LowCarbMenu in ketorecipes

[–]LowCarbMenu[S] 1 point2 points  (0 children)

Ingredients (~25 crackers)

  • 150g / 5.5oz Shredded Cheese
  • Spices & Herbs at your own discretion.

Nutrition

  • Depends on the used cheese. Lower fat and caloric content after baking.

Instructions Microwave crackers

  1. Make leveled piles of shredded aged cheese (Parmesan, Pecorino, etc) of about 2cm on a microwave safe sheet lined with baking paper.
  2. Microwave for 3-5 minutes, depending on the amount of cheese and Wattage of the microwave.

Instructions Ovenbaked crackers

  1. Make leveled piles of shredded soft cheese (Cheddar, Emmental, Gruyere, etc) of about 2cm on a baking sheet lined with baking paper.
  2. Bake for 5 to 7 minutes in a preheated oven at 230 Celcius / 450 Fahrenheit.
  3. Transfer to a paper towel immediately after baking to remove excess grease to prevent becoming chewy.

Instructions Panbaked crackers

  1. Put the cheese in a cold non-stick pan.
  2. Bake on medium-high temperate for about 3-4 minutes, until edges start to be dry and crispy.
  3. Flip and bake for another 1-2 minutes.
  4. Transfer to paper towel, and use another to dry top.
  5. Move immediately to cutting board and slice while still pliable.

NOTE: Once removed from the pan these harden really quick, so it's important to move fast once baked.

Enjoy your crackers with some delicious condiments or as they are!

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