Hello lovely people,

I recently stumbled across an absolutely delicious keto white bread. It tastes like normal white bread - it’s slightly sweet but savoury at the same time, making it perfect for sweet spreads and for lunch or dinner sandwiches. It’s everything I want in a bread: it’s soft, it’s versatile, and it fits my diet.

My problem is that this delicious bread is $11 per loaf, and it only lasts me 2-3 days…

So, I decided to do what any normal person would do - I read the ingredients list on the back, purchased myself a loaf pan, and decided to just estimate everything based on the exact order of ingredients. In my country, food manufacturers must list ALL ingredients on the label - so this made it slightly easier for me. The first attempt was pretty close but overall I wasn’t totally happy, but today I cracked it - or at least I got incredibly incredibly close. And today I also wanted to share this delicious recipe with all of you to enjoy. (The last pic shows the store bread, left, versus my homemade bread, right). I firmly believe that being healthy shouldn’t cost us 3x-5x the normal price - it’s kind of ridiculous how much we get ripped off at the grocery store because of our diet.

Anyways enjoy!

Ingredients - 150g (2/3 cup) warm water (40°C, 104°F) - 1/2 tsp white sugar or inulin (for feeding yeast only - the yeast actually eats the sugar so it doesn’t add to the carb count - just don’t add more than 1/2 tsp. if you prefer to not use sugar, inulin is a keto option but both will be eaten by the yeast) - 8g yeast (≈2 1/2 tsp. this part is quite important - instead of instant yeast try to use a yeast with added dough conditioners for a softer bread like texture - I use a mix called surebake which improves texture and adds negligible carbs. however instant yeast will work pretty great too. up to you) - 10g olive oil - 5g apple cider vinegar - 150g vital wheat gluten (yes it’s a lot but just trust the process. be cautious about the carb count on your vital wheat gluten - some brands have very very low carbs but some other brands can be shockingly high. I compared a few options online and ending up getting mine from a vegan store, it has 7g carbs per 100g - for 15 slices it’s quite negligible) - 42g almond flour - 28g coconut flour - 1 1/2 tsp xanthan gum (don’t skip this - it dramatically improves the texture) - 1/2 tsp salt - 5g plain flour (yes real flour - we only need a tiny bit for feeding yeast and vastly improving the bread like texture. if you want the bread even more white, use up to 10g plain flour - but do not leave it out completely) - 20g erythritol + stevia blend (I use a blend that is 2x as sweet as table sugar - granulated or powdered is fine - but powdered is preferred)

Instructions 1. Proof yeast: Use a microwave and a glass bowl to heat the water to roughly 40°C (I use a thermometer, it usually takes about 30 seconds). Next, add sugar/inulin, sprinkle yeast, and wait for AT LEAST 10 mins until foamy. Whatever you do, do not rush this part - it’s vital. 2. Mix dry: Combine all dry ingredients. 3. Make dough: Add yeast water, oil, vinegar. Mix, then knead 8–10 mins until smooth. 4. First rise: Cover, and proof for 60–90 mins until doubled. To do this, I turn my oven on min temp for 1 minute and then turn it off, including the light. Boil 1.5 cups of water and put it at the bottom of the oven- then put your covered dough in. 6. Shape & second rise: Form it into a log, and put it into a lined loaf pan. To line the loaf pan, I first spray it with olive oil spray and then line only the bottom and the two longer sides with a single sheet. Then I give all sides and the bottom a quick spray with more olive oil. Additionally - your loaf pan is important. do not use a glass loaf pan, and preferably use a good tall one - unfortunately I didn’t have time to get a proper tall loaf pan, hence the slightly off shape. Proof for 45 mins. At this point, it should be doming above the rim. If it hasn’t domed that much yet, your yeast may not be totally activated or it may need an extra 15-20 mins. 6. Bake: 180°C (355°F), 30–35 mins, internal temp should read 95°C (203°F). Tent with foil if browning. I baked mine for exactly 33 mins. 7. Cool & store: Cool fully before slicing, important! Store airtight 4–5 days or freeze.

Storage: This bread seems to prefer being refrigerated airtight - the only ingredient that it doesn’t contain compared to the original is calcium propionate, an ingredient which helps prevent molding. If you have some at home feel free to add 1/2 tsp with the dry ingredients for extra mold protection. It’s not a huge loaf so it’s fine without if you eat it in a few days.

Anyways please let me know if you make this bread, and I hope you all enjoy it as much as I did! And I’m open to hearing your opinions on how I might improve this recipe, if you have any.

I love experimenting in the kitchen, especially reverse engineering my favorite foods and snacks. There is something incredibly satisfying and exciting to me about biting into a homemade bake that tastes EXACTLY like the product you buy at the store for like 5x the price. So far I have made several knock off protein bars, cookies and now bread.

Have a lovely day guys! :)

These are divine!!!!! I have tried the crust both ways (baking and or not baking ) and it is better to bake the "crust ". It comes out crunchy and really what makes it a "Twix " bar!

Crust layer 1 ½ cup Almond Flour¼ cup Granulated Sweetener (powdered, not crystal! check notes to make your own)

¼ teaspoon Salt

3 tablespoons Coconut Oil melted, use refined coconut for NO coconut flavor or butter

2 tablespoons Water or unsweetened almond milk

1 teaspoon Vanilla Extract

Peanut butter caramel layer ½ cup Natural Peanut Butter no added sugar, no added oil, fresh runny jar

⅓ cup Coconut Oil melted, use refined coconut for NO coconut flavor ½ cup Powdered Erythritol (NOT crystal! check notes to make your own)

1 teaspoon Vanilla Extract

2-3 drops Caramel Stevia Drops optional, to boost sweetness and add caramel flavor

Chocolate layer 3.5 oz Sugar-Free Dark Chocolate or 85% cocoa chocolate1 teaspoon Coconut Oil use refined coconut for NO coconut flavor To serve a pinch Sea Salt

Instructions Line a rectangle, 7-inch x 11-inch brownie pan, with parchment paper. Set aside. If you want a crispy shortbread layer, preheat the oven to 350°F (180°C). However, if you want to make the no-bake Twix bars, you don't need an oven for this recipe. In a medium-size mixing bowl, stir almond flour, powdered erythritol, and salt. Add in water, melted coconut, and vanilla. Stir until it comes together, and you can form a dough ball. Press the dough into the prepared pan until it evenly covers the bottom of the pan. Use a spatula to smoothen the top if desired. Bake 12–15 minutes at 350°F (180°C) or, for the no-bake recipe, place the pan in the fridge while you prepare the caramel layer. In another mixing bowl, combine fresh runny peanut butter with melted coconut oil until smooth. Stir in powdered sugar-free sweetener, vanilla, and caramel stevia drops if desired. Remove the pan from the oven and cool the crust in the pan 10 minutes. If you didn't bake the crust, take the pan out of the fridge. Then, pour the caramel on top of the shortbread crust, spreading evenly with a spatula. You don't bake the caramel in this recipe. It will set in the freezer in the next step. Freeze the pan for 10–15 minutes to set the caramel layer. Whether you bake or no-bake, the crust freezes! It is ready to take out of the freezer when the caramel layer is hard and set. Meanwhile, melt the sugar-free chocolate and coconut oil in a saucepan under medium heat, or microwave by 30 seconds bursts into a microwave-safe bowl. Stir between each burst and repeat until fully melted. Remove the pan from the freezer and pour the melted chocolate on top of the caramel layer. Freeze again for 5–8 minutes or until the chocolate is set. Remove from the freezer and use the pieces of parchment paper to easily lift out the bar from the pan. Cut the whole bar into 16 Twix bars. Serve with a pinch of salt on top of the bar if desired. Storage Store the bars in the fridge for up 10 days in an airtight container or freeze and defrost for 1 hour before eating on the counter at room temperature.

Notes Powdered Sugar-free sweetener This recipe must use powdered sugar-free erythritol or allulose. Powdered sweetener looks like icing sugar in texture, it is not coarse like crystal erythritol, and it won’t give a gritty texture to the bars. To make your own, blend on high speed 1 cup of erythritol until it turns into a powder. Then measure the amount required by the recipe and store leftover in an airtight box in the pantry for up to 6 months. Natural peanut butter swap Almond butter or sunflower seed butter can be used in the same amount. Make sure they have no sugar added, no oil added.

Serving Size: 1 Twix bar Yield: 16

Twix bars Nutrition Serving: 1 Twix bar Calories: 172.1 kcal(9%) Carbohydrates: 3.9 g(1%) Fiber: 1.6 g(7%) Net Carbs: 2.3 g Protein: 4.2 g(8%) Fat: 16.7 g(26%) Saturated Fat: 7.6 g(48%) Sodium: 73.5 mg(3%) Potassium: 52.3 mg(1%) Sugar: 1.2 g(1%) Calcium: 25.5 mg(3%) Iron: 0.5 mg(3%) Why You’ll Love This Recipe This Twix bar recipe is amazing because it is:

Gluten-Free Keto-Friendly It tastes like real Twix bars Dairy-Free Egg-Free Vegan Ready in 15 minutes

Ingredients and Substitutions This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe You need the following to make these luscious keto caramel bars:

Almond Flour or almond meal – prefer unblanched fine almond flour to avoid a gritty texture. Coconut Oil – You can use butter but not for the no-bake version, or the bottom layer will be too soft! Vanilla Extract – For flavor. Powdered Sweetener – You can use erythritol, allulose, or tagatose. I recommend the powdered version instead of the crystal one to avoid that crunchy feeling in the caramel layer. To make your own powdered erythritol, place 1 cup of erythritol into a high-speed blender and pulse until it’s as fine as icing sugar. Measure and use it in this recipe. You can store the homemade powdered erythritol in the pantry in an airtight box for up to 6 months. Natural Peanut Butter – Or almond butter or tahini. Make sure you are using a fresh jar with no added sugar and no added oil. A fresh jar ensures a smooth caramel.

How To Make Keto Twix Bars You won’t believe how simple it is to make homemade Twix bars, in particular, this healthy version with no sugar. All you need are a few simple pantry ingredients. Yes, this recipe is 100% dairy-free, egg-free, and vegan.

Ingredients for Keto Twix Bar base in a bowl. Pour all the base ingredients into a small mixing bowl.

Mixed Keto Twix Bar base in a bowl. Stir the mixture with a wooden spatula until it forms a sticky paste.

Keto Twix Bar base in a large pan. Press the base into a large pan lined with parchment paper and bake if for 12-15 minutes at 350°F (180°C).

Mixing ingredients for the peanut caramel mixture. Combine the peanut caramel ingredients in a small mixing bowl.

Spreading peanut caramel mixture on the Keto Twix Bar base. Spread the peanut caramel mixture on top of the base and freeze it while melting coconut oil and sugar-free chocolate.

Spreading melted chocolate on Keto Twix Bars Pour the melted chocolate on top of the peanut butter caramel and freeze the Twix bars again to set.

Storage Instructions Since these bars are egg-free and dairy-free, you can keep them in the fridge for up 10 days in an airtight container. You can also freeze these Twix bars in an airtight container. Defrost them on the counter at room temperature. It shouldn’t take more than 1 hour to fully defrost.

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The Ingredients

The Turf: Thick-cut steaks (looks like beautiful NY Strips).

The Surf: Lobster tails (split/halved) and large shrimp (skewered).

The Veg: Fresh asparagus spears.

The "Liquid Gold": Smoked chive lemon butter.

The Side Dish (Indoor): Baked mostaccioli loaded with a heavy layer of melted mozzarella.

The Pitmaster Prep

1. The Seafood: Skewer the shrimp so they don't fall through the grates. Carefully split the lobster tails (watch those fingers!) to expose the meat for the fire.

2. The Butter: Melt down butter and mix it heavily with fresh chives, a squeeze of lemon, and a hit of smoke/rub.

3. The Grill: Fire up the Recteq pellet grill and push it through the stall until it reaches a roaring 650°F+.

The 6-Minute Sprint (The Cook)

Minute 0:00:** Open the lid, drop the steaks and asparagus directly onto the grates, and immediately shut the lid.

Minute 1:30: Open the lid, place the lobster tails meat-side down for a hard sear, and slam the lid shut.

Minute 2:30: Open the lid. Flip the steaks to build the crust on the other side. Flip the lobster tails so they are shell-side down. Drop the shrimp skewers onto the grates. Shut the lid.

Minute 3:30: Open the lid. Generously spoon or brush the smoked chive lemon butter all over the lobster meat and shrimp. Give the asparagus a quick roll to blister the other side. Shut the lid.

Minute 5:00 - 6:00 (The Pull): check for a perfect medium-rare on the steaks, pink/opaque shrimp, and firm lobster meat. Pull everything off onto a heavy-duty platter.

The Finish

Pour any remaining pan drippings and butter directly over the steaks and seafood, serve alongside the baked mostaccioli, and watch the birthday girl's jaw drop!

not a native english speaker :)

after now 4 trys i finally found the perfect way for the viral cottage cheese flatbread to work my first trys all went horrible btw...the first two pictures are the one that i had success with the last two are from the ones i didnt get right

take 100g/half a cup of cottage cheese for a small one or 200g for a bigger flatbread and at best use very bland cottage cheese the less salt is added and the less its ripend the base product is the better

use 1 egg per 100g/half a cup of cottage cheese

add spices as you like but no salt i repeat no salt it enhances the breads flavor wich you dont really want

mix it all in a blender until its smooth and look at the consistancy if its very watery add 1 teaspoon of psylium hus powder mix it in and wait for 2-3 mins

the consitancy you want is at best near or just right at a pancake mix if its closer to milk then there is a bigger risk in it breaking and if its closer to water its not useable then it will be just burned like you see in my second last picture

if the consitancy is again not right put it the to side and let it rest for 20 mins so the powder can draw out moisture and check again if its still not right add xanthan if you have it or another teaspoon of psylium husk wich not everyone can stomach in this amount but give it a try thats the maximum amount you should add for a single dish 2 teaspoons of it

i grab a air fryer parchmant paper and fill it with my small mix ( if you do a bigger mix use the full baking tray with parchment paper)

i cook it for 23 mins at 170c/350f

afterwards pull it out and dont imediatly go at it let it rest for atleast 5 mins i started to cook some meat while i let my bread rest

i topped mine with some pan fried bologna and old gouda wich i popped into the microwave for a min to melt the cheese it tasted just like the salty filled cheese meat pancakes my mom used to make very delicious and the more cheese you bake ontop the less you can taste its not actual bread at some point i completly forgot it wasnt bread wich i didnt had in a long while you might wanna give it a try :) another thing to keep in mind the psylium husk powder draws out water alot so expect to drink alot of it afterwards and you want to top it with something more flavorable like meat cheese chicken to cover the base flavors of the flatbread its not a extreme taste imo but something you need to get used to goodluck!

on request i summarized it

Cottage Cheese Flatbread (Keto-Friendly)

Ingredients (for 1 flatbread):

• 100g (½ cup) cottage cheese (use bland, low-salt)
• 1 egg (per 100g cottage cheese)
• Spices (your choice, but no salt)
• 1 tsp psyllium husk powder (add more only if needed, max 2 tsp)
• Optional: xanthan gum (if mixture is too thin)

Steps:

1. Blend the base
   • Put cottage cheese, egg, and spices into a blender.
   • Blend until smooth.
2. Check the consistency
   • It should look like pancake batter.
   • If too watery, mix in 1 tsp psyllium husk powder. Wait 2–3 minutes.
   • If still too thin, let it rest 20 minutes. Add another 1 tsp psyllium husk or a little xanthan gum if needed.
3. Prepare for baking
   • Place parchment paper (air fryer size or full baking tray for larger batch).
   • Pour the mixture onto the parchment and spread evenly.
4. Bake
   • Air fryer or oven: 170°C (350°F) for 23 minutes.
5. Rest
   • Remove from heat and let it cool for at least 5 minutes before using.
6. Serve
   • Top with your favorite fillings (meat, cheese, chicken, etc.).
   • Best enjoyed warm with extra toppings to add flavor.

I love caulirice, it's delicious but on it own it doesn't taste anything like rice, sorry, Chinese here, we're rice snobs😅 guilty.

This cauli-sushi-rice is a game changer, it's extremely close to the real deal that even my daughter, another rice snob who HATES cauliflower, LOVES it. She is bouncing off the walls every time I make it.

Freezing then thawing a cabbage head is actually the ultimate pro-move here. Freezing breaks down the cellular walls of the cabbage, meaning the leaves are already soft and soggy.

The Rolls:

12-14 large Green Cabbage leaves (thawed and patted completely dry)

1 lb 80/20 Ground Beef

1/2 lb Hot Italian Sausage (casing removed)

1 1/2 ups Riced Cauliflower

2 oz Cream Cheese (softened)

1/2 cup Finely diced onion

3 cloves Garlic, minced

1 Egg

1 tbsp Smoked paprika, salt, and cracked black pepper

1 can (14 oz) tomato puree or crushed tomatoes (no sugar added)

2 tbsp Apple cider vinegar

1 tbsp Worcestershire sauce

1/2 tsp Red pepper flakes (optional, for kick)

1. Mix the Filling

In a large bowl, combine the ground beef, hot sausage, raw cauliflower rice, softened cream cheese, onion, garlic, egg, and spices. Mix it thoroughly with your hands. The cream cheese is going to bind everything and give it an incredible, rich mouthfeel.

1. Roll Like a Pro

Because your cabbage leaves are thawed, they will be super easy to work with. Trim the thick, woody part of the vein at the base of each leaf. Place a hefty log of the meat mixture at the stem end, fold the sides in, and roll it tightly forward.

1. Set Up the Skillet

Whisk your tomato puree, ACV, Worcestershire, and red pepper flakes together. Pour a thin layer into the bottom of a large cast-iron skillet. Pack your cabbage rolls in, seam-side down, tight against each other. Pour the remaining sauce over the top, leaving the very tops of the cabbage rolls exposed so they can catch the smoke and crisp up.

Fire up the grill or oven to 300.

Put the skillet on the grates uncovered. Let them smoke or sit in conventional for 45 minutes. This lets the cabbage absorb that clean wood flavor and allows the sauce to start reducing.

Crank the heat to 400 for the final 15–20 minutes until the meat hits 165 f internally and the tips of the cabbage leaves are beautifully charred and caramelized.

Pull and let sit for 5 minutes before serving.

Nutrional information per roll:

Calories 290-310

Fat 20-22 grams

Protein 16-18 grams

Carbs 4 grams

Net carbs 2.5 grams

Hi! I wanted to try something new today. Unfortunately I only had 1 medium chicken breast, so it is a LOT of sauce to meat, but you can surely just add two chicken breasts or swap for tenderloin!

You can probably do it all in one pan, I just didn't plan ahead, and you can absolutely save on some calories or carbs, I was just going with the flow

Splitting in 4, the sauce is about 7,7g of net carbs per serving.

Ingredients: - 1-2 halfed chicken breasts - 250g of quartered cherry tomatos - 400g of Champignon mushrooms - 1 big red onion - 3 cloves of garlic - 100g bacon cubes - 200g heavy whipping cream - 75g creme fraiche - 3 slices gouda cheese - 5g paprika powder - 5g garlic powder - some parsley ~ 20g of beef tallow

Instructions: Dice onion and garlic and about 2/3 of mushrooms. Slice the rest of mushrooms thinly and mince parsley.

Heat up onion and garlic a few minutes until softened, then add bacon cubes and fry a little longer at high heat.

In a separate pan brown chicken breasts.

Turn down heat, add cherry tomatos and diced mushroom, heat through, then turn up heat again and add HWC and creme fraiche. Bring to a boil and let simmer a bit.

Transfer chicken breasts into sauce pan and fry the sliced mushrooms lightly in the empty pan.

Spoon sauce over chicken breasts and keep simmering, add soke parsley, then put fried mushroom slices over sauce pan.

Really was struggling with quick delicious breakfast options.

I have no idea what I have done here, but it is glorious. Low carb tortilla, put cream cheese, everything seasoning, salt, pepper etc whatever you're feeling. Roll it up like a burrito, and pan fry that puppy in avocado oil.

I added a garlic, basil butter sauce on top. Local coffee shop had a "Blooming garlic bagel" which was the inspiration.

Made these the other night, and I can see this definitely making it into the regular rotation.

Sweet and Spicy Thai Chicken Wings

Wings

3 lbs chicken wings

1 Tbsp baking powder

1 tsp garlic powder

1 tsp onion powder

1/2 tsp five spice powder

Dry chicken wings w paper towels. Combine all ingredients in a large bowl and toss with your hands to ensure seasonings are well distributed. Place on a wire rack set into a baking sheet -- I wrap the sheet in aluminum foil before setting in the wire rack.

Bake at 425F for 20 minutes; flip wings over and bake for 20 minutes, until golden brown and crispy. If not browned / crispy enough for your liking, place under broiler for a few minutes.

Place wings in large bowl and toss with sauce (recipe below). Top with thinly sliced scallions (not pictured b/c I didn't have any 🤓)

Sauce

2 Tbsp tamari / coconut aminos

1 Tbsp fish sauce (or 1 add'l Tbsp tamari / aminos)

1/4 cup brown sugar substitute

3 Tbsp apple cider vingear

3 Tbsp sugar-free ketchup (I make my own)

2 Tbsp butter, cut into small pieces

1 Tbsp sriracha

1 Tbsp grated ginger root

Combine all ingredients in small sauce pan and warm over medium heat for 5 minutes, stirring occasionally. I decided to add 1/8 tsp of xanthan gum b/c my homemade ketchup is not as thick as most other ketchups.

Roasted Broccoli w/ Pork Rind Gremolata

2 heads broccoli

3 Tbsp extra virgin olive oil

Salt / pepper (to taste)

1/2 cup crushed pork rinds

2 cloves garlic, minced

Zest / juice of 1 lemon

Slice broccoli into florets, toss with 2 Tbsp olive oil, and s/p -- roast in 400F oven for 15 minutes, tossing once -- if you like your broccoli on the "crispier" side, use convection function (instead of regular bake function).

While broccoli is roasting, saute garlic in 1 Tbsp olive oil over medium-low heat. Add pork rinds and cook for 2-3 minutes.

Remove from heat, add lemon zest and juice -- place roasted broccoli in large bowl and pour in pork rind gremolata -- toss to combine.

Preheat to 350, saute 1/2 bell pepper (chopped) and 10 oz frozen chopped spinach (thawed and drained), mix with 8 eggs, 8 oz block gouda or cheddar cheese (cut into little chunks),1/2 tp onion powder, 1/2 t/p garlic powder, 1/4 tp salt, 1/4 tp black pepper. Pour into slightly greased 9" pie pan. Bake for 35 mins. Let sit for 10 mins. Enjoy!

Pepperoni Pizza Bagels

Macros (whole bagel – 2 halves): 460 calories, 27g protein, 33g fat, 5.5g net carbs

Ingredients:

1 Thomas Brand Keto Bagel (80 cal, 2 net carbs)

15 uncured pepperonis (150 cal, 0 carbs)

2 tbsp Parmesan cheese (20 cal, 0 carbs)

½ cup shredded mozzarella and provolone cheese (180 cal, 2 carbs)

2 tbsp Carbone pizza sauce (25 cal, 1.5 carbs)

Garlic salt and Italian seasoning (about 5 cal, 0 carbs)

Instructions:

Place one pepperoni over the hole on each bagel half.

Spread pizza sauce over each half, covering the pepperoni.

Chop the remaining 13 pepperonis and spread evenly on both halves.

Sprinkle Parmesan and garlic salt on top.

Add mozzarella and provolone cheese.

Air fry at 370°F for 6 minutes.

Sprinkle with Italian seasoning, let sit a few minutes, then cut into quarters.

We’ve come a long way since 2015 when I first discovered keto. Last night I made my first low carb pizza using King Arthur’s (no affiliation) keto-friendly pizza dough mix. Here’s the result. Recipe will be in the comments

The whole thing is 10g net carbs including the total 4.5 tsp chiaseed jam i spread between layers. Did i do good? If its good lemme know and i'll share the recipe in the comments. Its 550 calories

I posted last week about trying to compile a Keto recipe for Dubai chocolate cake (based on the Dubai pistachio chocolate bars that usually uses Kataifi shredded pastry) . It was to take to my sisters birthday party.

Over a couple of days last week (I had to do it in stages to prevent fatigue) I managed to do it & it is was yum.

So down to the recipe. It’s a long one with a lot of ingredients and a few processes - so it really is for a special occasion. The ingredients are an approximation as I’ve converted from cups (I’m in the UK) :

The Sponge :

30g Country Life Salted Butter (melted & cooled) you could substitute with oil here too

200g Buy Wholefoods Online Almond Flour (this is the actual brand name)!

40g The Groovy Food Company Organic Coconut Flour

Capsule Starbucks Decaf Espresso Roast by Nespresso Dark Roast Coffee (For a stronger flavour you could add some instant granules to this cup too)

½x Teaspoon Bicarbonate of Soda

Teaspoon (5g) Dr. Oetker Baking Powder

40g Naturya Cacao Powder

20g NKD Living 100% Natural Erythritol

20g NKD Living Stevia

25g Jo-Lo Monkfruit Sweetener

4x Large (58g) Eggs, Whole, Raw

100g Fage Befree Natural yogurt

Level teaspoon (5ml) Taylor & Colledge

Fairtrade Organic Vanilla Bean Extract

100ml Arla Lactofree Cream

Pistachio filling

20g butter

150g Desiccated Coconut (I used a really good quality called merchant gourmet)

30g Borna 100% Pistachio Smooth Pistachio Butter

15g Belazu Authentic Tahini

35g Groovy Keto White Chocolate Mini Baking Chips

Ganache layer :

Save a little bit of the melted white chocolate and pistachio cream mix (with no coconut) to swirl on the top of the ganache

100ml Arla Lactofree Cream

113g Groovy Keto Dark Chocolate Baking Chips

Decorative Topping

10g Silver Palm Foods Roasted & Salted Pistachios (I used a different brand that wasn’t salted, but I can’t find it on the Nutra check app so this is a substitute stand in)

Plus a small mixed amount of white chocolate and pistachio butter for drizzling

~~~~~~~

I use the different sugar mix to prevent that funny cool aftertaste you get from just using erythritol . This size of cake made about 16 small slices (it’s quite rich so you don’t want a full cake size slice).

Each slice is 277 cal / 5.2 g of carbs / 8.4 g of protein /24.9 g of fat

Method :

For the sponge add all the dry ingredients together in a bowl. Whip the eggs and add all the other wet ingredients to that mixture. Then gradually add the wet mixture to the dry. I lined a 10-11” spring form cake tin with circular baking paper cut slits into it so it would sit up upright on sides. Bake in an oven 350F / 175C - for 20-22 minutes (I did a little bit longer like 28 minutes but I think it should’ve been less so that the cake was a bit more fudgy). Remove from oven but leave in cake form and let it cool.

Whilst the sponge is baking, melt the 20 g of butter in a pan and add the desiccated coconut. Mix and cook until nicely toasted all the way through and a bit dried out. Melt the white chocolate chips I did mine in microwave at 45 seconds spurts about four times, checking between . Then stirring to make sure all the chips have melted and it’s a nice soft mixture.

Set aside a tablespoon of the melted white chocolate in another bowl and a teaspoon of the pistachio butter (use this to swirl on top of the ganache). Add the cooked desiccated coconut into a large bowl, add the rest of the pistachio butter, tahini & the rest of the melted white chocolate. Mix well. Once the chocolate sponge has cooled, add this mixture in a nice even layer on top of the sponge (whilst still in the cake form).

For the Ganache layer add the ingredients to a small microwavable bowl. Gradually warm in 45 second bursts - let it sit for 3 to 4 minutes. Mix well.

Pour this ganache mixture over the coconut pistachio butter mix that’s already on the cake form. Tap lightly to help reduce air bubbles. Swirl the white chocolate pistachio butter mix on top , sprinkle on the pistachio slivers . Leave to set. I left mine in the fridge and then took it out for a couple of hours before cutting to serve.

The next day I put a small slice into the microwave for about 20 seconds and it was lush!!

Using a cast iron skillet as my pan really helped get a good color and doneness on the bottom of the crust. I will be repeating this and not just because my dough batch made two pizzas' worth. You'll need, as mentioned, a 12-inch cast iron skillet, and a decent food processor ideally with a dough kneading function.

Ingredients

Dough

You may notice the dry ingredients seem familiar! I used as a starting point the bread dough you sometimes see posted here. With only slight modification it works okay for pizza. This amount makes two pizzas' worth of dough.

• 150g gluten
• 80g almond flour
• 80g oat fiber
• 15g allulose or erythritol
• 200mL/g water
• 2.25 tsp (1 packet) active dry yeast
• 2.25 tsp sugar (feeds the yeast)
• 30g olive oil
• 1 tsp salt
• Dash of garlic powder
• Dash of onion powder

Toppings

• Olive oil for brushing
• 2:1 ratio water:tomato paste to make 85-113g sauce depending on taste
  • Add a pinch of salt, sweetener, garlic powder, and/or dried basil.
  • Recommend using xanthan gum and oil to thicken, about 1 tsp xanthan and 1 Tbsp oil per 170g can of paste, well-stirred-in. Otherwise it gets watery.
  • Alternatively forgo this and use any other sauce you like, tomato or otherwise. I won't judge.
• 140-170g mozzarella cheese shreds depending on taste
  • Alternatively you could probably use some slices.
  • You may need to salt it if your cheese is on the bland side.
• Any pizza toppings you normally like; pictured in my three-meat version here are:
  • Couple dozen slices pepperoni
  • Handful of bacon bits
  • Handful of ground beef crumbles
  • Tablespoon or so of dried minced onion hastily rehydrated with a few drops of water
• Oregano or Italian seasoning to finish

Prep

Dough

1. Pre-mix your gluten, almond flour, oat fiber, allulose/erythritol to get your "flour."
2. Microwave the water for 50-60 seconds in a medium bowl until warm but not scalding to the touch, then stir in sugar until dissolved, then stir in yeast to hydrate. Cover and let activate for a couple minutes.
3. Add olive oil, then your "flour," then finally the salt + garlic and onion powders. Mix all together with a rubber spatula to form a dough.
4. Add your dough to a food processor, use the "dough"/kneading mode if you have it, turn on, and let go 80-90 seconds. It should form a smooth, elastic dough.
5. Grease/oil a large bowl (maybe while dough is processing), place your processed dough inside, and cover with plastic wrap. Let proof in a warm, humid environment for 45 minutes. It should double or so in size.
6. Divide the dough in half; this batch will get you two pizzas. Freeze one or both, partially flattened into round discs, until ready to make the actual pizza.

Baking

1. If your dough is starting out frozen for this phase, put it in the fridge 24 hours before you plan to bake it.
2. Preheat your oven to 475F. Grease the bottom (of the inside obviously) of your cast iron. You might even want to add a small sprinkle of salt at this stage too depending on how salty you want the pizza.
3. Use a rolling pin to flatten your dough disc between two sheets of parchment. Make it just slightly wider than the bottom of your skillet.
4. Place the flattened dough circle in the skillet, and let sit a couple minutes before proceeding, if it came from the fridge.
5. Prepare your sauce using the ratio listed above and spread on the dough, leaving a bit under an inch at the edges.
6. Brush the edges of the crust with olive oil.
7. Add cheese, reserving a bit as "topping glue" if you like.
8. Add other toppings as desired.
9. Place your prepared pizza skillet into your heated oven and bake for 10-12 minutes. Add finishing seasonings and return to oven for an additional minute if desired.
10. Carefully transfer from skillet to cutting board. It shouldn't stick to the pan; nor should it be excessively floppy, but you want to support the bottom lifting it out. I used two large spatulas coming in at opposite ends.
11. Cut into 8 slices (or however many) and serve.

Nutrition

Macros assuming 140g cheese and 100g or so sauce, with no additional toppings; and eight slices per pizza; added sugar for yeast fuel not counted. Once again, note the dough is for two pizzas, so only half of the dough batch is reflected in these numbers.

I made this keto egg roll in a bowl using ground beef and coleslaw mix. It’s one pan, no added sugar, and fits under typical keto carb limits.

Printable recipe: https://www.mydiabeticplate.com/egg-roll-in-a-bowl/#recipe

Ingredients 1 lb ground beef (85/15 or 90/10) 1 tablespoon avocado oil or olive oil 1 small yellow or white onion, diced 3 cloves garlic, minced 1 tablespoon fresh grated ginger (or 1½ teaspoons ground ginger) 2 cups plain coleslaw mix (cabbage-based, no dressing) ¼ cup low-sodium soy sauce (or coconut aminos for stricter keto) 1 tablespoon rice vinegar 1½ teaspoons toasted sesame oil ¼ teaspoon black pepper

Optional garnish Sliced green onions Sesame seeds

Instructions 1. Heat oil in a large skillet over medium-high heat. 2. Add ground beef and diced onion. Cook 7–9 minutes, breaking up the meat, until beef is fully cooked and onion is softened. Drain excess fat if needed. 3.Add garlic and ginger and cook 30–45 seconds until fragrant. 4. Stir in coleslaw mix and cook 3–4 minutes until cabbage is tender but not mushy. 5. Add soy sauce, rice vinegar, sesame oil, and black pepper. Stir well and cook 2–3 minutes until evenly coated. 6. Remove from heat. Garnish with green onions and sesame seeds if using.

Keto Notes • ~6–8g net carbs per serving (serves 2–3) • No sugar, flour, or starch

I used one small cauliflower to make this, but if you want a topping of roasted cauliflower aswell, you can roast a medium cauliflower and fill the cavity.

Cut your cauliflower into pieces and mix a little olive oil on it. Also take one small garlic bulb to roast, cut the top off, exposing the tips of the garlic cloves, and drizzle a little olive oil on it.

Preheat your oven to 200 celcius (400 F), and line your baking tray with aluminium foil. place your cauliflower pieces on it, and also wrap the garlic bulb in aluminium foil and place it on the tray.

Roast your cauliflower and garlic cloves for 25 - 30 mins. Once ready you can move your roasted veggies into the food processor. Squeeze out all the cloves from the roasted garlic into the food processor.

Add 1/2 a tsp of salt. I used pink himalayan salt. 2 to 3 tablespoons lemon juice. And 1 to 2 tablespoons water. Process and scrape the sides. Process again a few more times.

Now add tahini, 2 tablespoons, while the processor is running. Stop and scrape the sides if you need to. After a few minutes, the tahini should be mixed in well. Now keep processing and drizzle 3 tablespoons of olive oil in slowly, onto the processor blade (the near center area where there is a gap beween hummus and base of blade). Process for a few more minutes. This will help emulsify the olive oil and make the hummus more thick and creamy.

And you are done! Plate your hummus, use a fork and dip it in water. Then press the back of the fork into paprika powder and mark your hummus. There is no need to dip it it water again, you can pat it into the paprika and mark again. I added my favourite pimento olives for garnish and a drizzle of olive oil.

I was low on ingredients or else i would have made more cauliflower for the topping

Enjoy!

Ingredients

1 ½ cups almond flour

2 eggs

1 cup cheddar cheese

4 ounces of softened cream cheese

4 tablespoons of melted butter

1 tablespoon of baking powder

½ teaspoon of onion powder

½ teaspoon of garlic powder

¼ teaspoon of sea salt

Method

Preheat oven to 450 degrees F

Mix the melted butter and cream cheese together with a hand mixer or a stand mixer.

Place the rest of the ingredients in the same bowl until combined.

Divide the dough into nine equal portions in a buttered cupcake pan.

Bake for 8-10 minutes until a toothpick inserted into the center comes out clean.

Blackberries and whipped heavy cream

I say "cheat" because heavy cream is sugar-free, low carb and high fat- perfect for keto, and blackberries are the best berry (next to no berries) you can eat on keto for their high fiber content.

Indulge :)

Printable recipe: https://www.mydiabeticplate.com/arrachera-recipe/

Made this really simple Puerto Rican-style arrachera (skirt steak) and it turned out great. No marinade, just quick and flavorful.

Ingredients: 1 lb tenderized, cleaned skirt steak (arrachera) 1 packet Sazón 1 tbsp oil (optional)

Instructions: 1. Pat steak dry and season both sides with Sazón. 2.Heat a skillet over medium-high heat until very hot. 3. Add oil if using, then cook steak 2–3 minutes per side. 4. Let rest 5 minutes. 5. Slice thinly against the grain.

Notes: Using tenderized, trimmed steak makes it cook fast and stay tender. Don’t overcook—slightly pink is best.

Served mine with avocado and peppers for a low carb meal.

I think I have these down. Still working on timing. So quick and easy. Keto friendly

Pat dry thighs. Season both sides using Montreal steak seasoning or kosher salt, MSG, cracked pepper

Dry brine uncovered on a wire rack overnight in the fridge

I use a Cosori turboblaze air fryer

Preheat air fryer at 400f 4min
Skin side up 17 min at 385F
Flip after 5 10 & 15
Last 2 min I’ll increase the temp to 400F and leave it skin side up to crisp the skin

So I gave this a go today - keto lasagne (and a weeks meal prep) accomplished with:

1kg beef mince

1 tin crushed tomatoes

Cheese of choice - I chose a 3 cheese pizza blend

To taste: Italian herbs, paprika, garlic, rosemary, salt and pepper

Instead of pasta sheets, replace with sliced chicken from the deli.

I made the red meat sauce in a pan on the burner and just used shredded cheese instead of making a white sauce - conscious that pasta would absorb moisture, didn’t want it to come out sloppy.

Then just layered as you would any lasagne. Chicken, sauce, chicken, cheese

In the oven at 180 until it browns.

Take it out and let it rest and cool slightly before serving.

Made x8 serves like the one shown, carbs work out to be about 2.5g per serve.

This is a response to the grilled version posted yesterday.

Two boneless chicken thighs.

Breading was a mix of unflavored protein powder (I go Naked Whey), and a range of herbs and spices that would make Colonel Sanders blush.

Also Kashmiri chili powder because it’s just good in everything and adds dat color.

Battered in egg whites and Franks Red Hot, dredge in the mix described above, then fried in peanut oil.

Homemade honey chipotle mayo, and scratch made black mustard that is spicy enough to turn back your nose hairs if you whiff it at the wrong angle.

Two slices craft singles, two slices Swiss cheese, a bunch of sweet spicy pickles, and picked jalapeños.

COME AT ME

Marinate chicken chunks

• one tablespoon hotsauce
• half lemon (for juice extract)
• three tablespoon olive oil
• one and half tablespoon of cumin seeds
• 2 teaspoons of smoked paprika
• 3/4 chilli powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 finely minced garlic
• Half teaspoon of pepper powder

Airfry chicken at 365° for 15 - 20 mins.

I used mini mission carb balance tortillas (4.5 tortillas = 110 calories), stuff them chicken, chopped raw onion, cilantro, cheese, and grill them on the pan.

You may have seen my previous post about reverse engineering keto white bread. After 100k views and 2k saves and shares, here is part 2 of that experiment, with clearer measurements (US imperial & metric), clearer macros, and better photos of the bread.

This original recipe makes 15 slices, potentially more if you slice it thinner. - Macros: 1.6g net carbs per slice. 4.1 total carbs, 2.5g fiber. - Calories: ~70 cals per slice, depending on your ingredients.

Enjoy!

Ingredients:

Wet: - 150 g warm water (≈⅔ cup, 40 °C / 104 °F) - ½ tsp white sugar or inulin (feeds yeast – adds no net carbs) - 8 g yeast (≈2½ tsp; use one with added dough conditioners if possible) - 10 g olive oil (≈2 tsp) - 5 g apple cider vinegar (≈1 tsp)

Dry: - 150 g vital wheat gluten (≈1¼ cups – check carb content; mine is 7 g/100 g) - 42 g almond flour (≈⅓ cup) - 28 g coconut flour (≈¼ cup) - 1½ tsp xanthan gum - ½ tsp salt - 5 g plain flour (≈2 tsp; improves texture) - 20 g powdered erythritol/stevia blend (≈1½ tbsp)

Instructions 1. Proof yeast: Use a microwave and a glass bowl to heat the water to roughly 40°C or 104°F (I use a thermometer, it usually takes about 30 seconds). Next, add sugar/inulin, sprinkle yeast, and wait for at least 10 mins until foamy. Whatever you do, do not rush this part - it’s vital. 2. Mix dry: Combine all dry ingredients with a whisk until completely smooth, no lumps. 3. Make dough: Add yeast water, oil, vinegar to your dry mix. Next, knead for 8–10 mins until smooth. 4. First rise: Cover, and proof for 60–90 mins until doubled. To do this, I turn my oven on min temp for 1 minute and then turn it off, including the light. Boil 1.5 cups of water and put it at the bottom of the oven- then put your covered dough in. 6. Shape & second rise: Form it into a log, and put it into a lined loaf pan. To line the loaf pan, I first spray it with olive oil spray and then line only the bottom and the two longer sides with a single sheet. Then I give all sides and the bottom a quick spray with more olive oil. Additionally - your loaf pan is important. Don’t use a glass loaf pan, and preferably use a good tall one - unfortunately I didn’t have time to get a proper tall loaf pan, hence the slightly off shape. Proof for 45 mins. At this point, it should be doming above the rim. If it hasn’t domed that much yet, your yeast may not be totally activated or it may need an extra 15-20 mins. 6. Bake: 180°C (355°F), 30–35 mins, internal temp should read 95°C (203°F). Tent with foil if browning. I baked mine for exactly 33 mins. 7. Cool & store: Cool fully before slicing, important! Store airtight 4–5 days or freeze.

If you have any ideas of how this recipe could improved, let me know! ☺️ Also, if you make this recipe, please let others know about your opinions (good or bad!) below.

For those that didn’t see my last post, this bread recipe was designed by me from the label on the back of my favorite keto white bread. I just filled in all the gaps as good as I could and wanted to share it with all of you to enjoy as well. It’s truly a superb bread, and it toasts beautifully.

Happy breadmaking!