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Keto Cooking Handout

 Keto Kristmas Treats - also in a downloadable file.

by the Lazy Keto Mum (low carb and filling)

 

Low Carb Fudge

 

  • 1 cup cream
  • 60g Dark choc 85-90% min
  • 150g almond butter
  • 4 small spoons of swerve or erythritol
  • 1-2 tsp vanilla

Line a tray or container with baking paper. Mix almond butter and cream – set aside. In a glass bowl melt chocolate slowly. Either microwave or over steaming water. Add sweetener and vanilla.

Mix in cream mixture. Pour into prepared tray. Allow to cool in freezer. Once frozen, It will keep for ages. Allow to soften before eating. (Cut while frozen)

 

Keto Snowballs

Ingredients:

  • 3cups shredded coconut
  • 2 cups almond meal
  • 3 tbsswerve powdered erythritol
  • ¼ cup coconut oil)

 

Mix the ingredients together – shape balls and chill them till firm. (They taste best when they are cold!)
Enjoy with a nice cup of tea or coffee!

 

Keto Chocolate

Ingredients:

  • ½ cup coconut oil
  • ½ cup coconut butter
  • ½ cup cocao
  • ¼ cup xylitol – swerve from I herb is the best
  • Pinch salt
  • 1 cup shredded coconut

 

Slowly melt oil and butter, add the other ingredients and mix well.  Spread onto tray with baking paper, or chocolate moulds – into the freezer

Keto Dip

Ingredients:

  • ½ pk Philadelphia cream cheese
  • 3 tb sour cream or Greek yogurt
  • Any mix of herbs you like

Mix well J Voila!

SOUR CREAM and CHIVES CRACKERS

 

Ingredients

  • 2 cups (230g) almond flour
  • small bunch (20 g fresh organic chives)
  • 70g full-fat sour cream
  • 1/2 teaspoon organic garlic powder
  • 1 teaspoon Himalayan salt

 

Method

  1. Preheat the oven to 250 °F or slightly lower (100 °C).
  2. Chop the chives into small pieces.
  3. In a medium bowl, mix all the ingredients by hand. Knead for a half a minute or until smooth.
  4. Place the dough on a baking sheet lined with baking paper. Place another sheet of baking paper on the dough. Using a rolling pin, roll the dough between the two baking papers as thin as you can.
  5. Remove the topmost baking paper.
  6. Cut the dough with a knife or pizza cutter into squares.
  7. Put in the oven and bake for 50 - 60 minutes. Check frequently so that the crackers don’t get too dark or burnt.
  8. Cool completely and break into squares.

 

Low carb Quiche

 

Ingredients

  • 1 qty of sour cream cracker dough mix (above)
  • 4 slices of Bacon, diced
  • 1/2 of a Brown Onion, diced
  • ½ cup cheese, grated
  • 3 Eggs
  • 1 1/2 cups of Whipping Cream
  • 1 teaspoon of Dijon Mustard
  • 1 pinch of pinhk Salt
  • 2 pinches of White Pepper

 

  1. Saute the diced bacon and onion in a non stick frying pan over medium heat until the onion is translucent.
  2. Spread the bacon and onion mixture evenly over the cooked base and top with the grated cheese
  3. In a small bowl, place the eggs, cream, mustard, salt, and pepper, blend or whisk, ensuring that all ingredients are well combined.
  4. Gently pour the cream mixture over the bacon, onion, and cheese
  5. Place the quiche back in the oven and bake for 25 to 35 minutes, the quiche is ready when the center no longer jiggles when moved.
  6. Remove from the oven. Eat.

 

Keto Dressing

  • Dijon or Stone Ground Mustard / Organic Olive Oil / Lemon Juice / Salt Pepper & Garlic. You mix this to your taste... typically 1-part mustard, 4 parts oil, ½ part lemon... then spice it up

Keto Big Mac Salad

 

Ingredients

  • 500g mince
  • 1 tsp pink salt
  • 1/4 tsp pepper
  • 8 oz Romaine lettuce (or iceberg if desired)
  • 1 cup Tomatoes (chopped)
  • 3/4 cup Cheddar cheese (shredded)
  • 1/2 cup pickles or gherkins

Dressing

  • 1/2 cup mayonnaise
  • 2 tbsp pickles - diced
  • 2 tsp mustard
  • 1 tsp vinegar
  • 1/2 tsp paprika

 

  1. Cook ground beef in a skillet over high heat. Season with sea salt and black pepper. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
  2. Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.
  3. Combine the remaining salad ingredients in a large bowl. Add the ground beef. Toss with dressing.

Mayonnaise

Ingredients

  • 1 egg
  • 1 cup light taste olive oil
  • 1 tb lemon jiuce
  • 1 teasp Dijon mustard
  • Pinch salt

Break egg into the bottom of a tumbler for a stick blender being careful not to break the yolk

Gently pour in oil over egg. Add other ingredients.

 

Using a stick blender, position blender carefully over the whole egg yolk, so the blender’s basket covers and encloses egg yolk.

 

Blend for 1-2 seconds to emulsify mayonnaise. Pull blender up through mayo to incorporate all the ingredients until a thick mayonnaise forms. Season

 

 

KETO CHOC MOUSSE

 

300ml thickened cream. Beat till soft peaks. Add in ¼ cup of cacao and mix well. Add swerve to taste. Approx 1/4 cup taste. Add a little – add some more if needed. Serve with berries and mint.

 

 

 

Keto Gingerbread bikkies

 

Ingredients

  • 190g almond flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon pink salt
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoon ground cinnamon
  • 1 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon freshly ground black pepper
  • 80g grass-fed butter at room temperature
  • 96-128g Swerve
  • 1 egg

 

Method

  • Add almond flour, xanthan gum, salt baking soda, and spices in a medium bowl.
  • Whisk until thoroughly combined and set aside
  • Cream butter in a large bowl with an electric mixer, 2-3 mins. Add in sweetener
  • and continue to beat until thoroughly mixed and much of the sweetener has dissolved
  • Add in egg, mixing until just incorporated, the mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth)
  • Low speed - add in half of your flour mix - mixing until just incorporated. Mix in the rest
  • Wrap the cookie dough with cling film and refrigerate a min of 3 hours
  • Preheat over to 180c and line a baking tray with parchment paper
  • Roll out the dough between two pieces of parchment paper and cut out the shapes. Note that the thickness will determine much of the texture thinner cookies will be much crispier, while a thick dough particularly if under baked will yield a softer one.
  • Place shaped cookies on the prepared baking tray and pace in the freezer for 10 minutes prior to baking
  • Bake for 10-20 mins, until fully golden. baking time varies a lot here, depending
  • on thickness and size of the cookies so just keep an eye out for them and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden) while if you like them soft, take them out soon as they begin to set and make them thicker)
  • Allow to cool for ten minutes before transferring to the cooling rack. Allow to cool completely as they’ll continue to crunch up. Store in an airtight container for up to 5 days

 

Note that these keto gingerbread cookies are even better the next day, after the spices have had some time to mingle and also for some inexplicable reason), the sweetness also intensifiers the day after

 

 

 

ALMOND THIN CRACKERS

 

Ingredients

  • 3/4 cup Almond Flour
  • 1 Egg White
  • 1/8 tsp. Garlic Powder
  • 1/8 tsp. Onion Powder
  • 3/8 tsp. Celtic Sea Salt

 

Method

  1. Mix all ingredients well in a small bowl
  2. In between two pieces of parchment paper roll out dough until about 1/8 inch thick
  3. Score with a pizza cutter into squares
  4. Bake at 325o for 12 - 15 minutes, or until golden brown

 

 

 

Gooey fudge Brownies

(not keto but low sugar)

Ingredients

  1. - 200g dark, dairy free chocolate Lindt 85-90 works well
  2. - 130g raw Medjool dates, pitted
  3. - 180g organic cold-pressed coconut oil
  4. - 30g coconut flour
  5. - 4 eggs
  6. - 1/2 tsp vanilla extract
  7. - 1/4 tsp sea salt

Instructions - thermomix

  1. Preheat oven to 190C. Line a 22cm square baking dish with baking paper. I use 'If You Care' baking paper, which is non-toxic.
  2. Place the chocolate (broken into pieces) into the mixing bowl and mill for 10 sec/speed 9.
  3. Add the dates to the bowl and chop 15 sec/speed 10.
  4. Add the coconut oil and cook 5 mins/60C/speed 2.
  5. Add remaining ingredients and mix 20 sec/speed 8. Scrape down lid and sides of bowl and mix another 10 sec/speed 6.
  6. Scrape mixture into a lined, square baking dish. Bake in preheated 190C oven for 18-20 mins. Be careful not to overcook or they won't be gooey! Just until a skewer inserted in the centre comes out clean.
  7. Cool, cut into small squares, and refrigerate until cold.

Keto Rum Balls

Ingredients

  • 2 tbsp cocoa or cacao powder
  • 2 tbsp coconut oil, melted
  • 1 tbsp sweetener (I use Swerve)
  • 2 tbsp almond flour (more if needed)
  • 6 tbsp desiccated coconut + 1 tbsp for rolling
  • 1-2 tbsp rum

Add all the dry ingredients into a medium-sized bowl. (cocoa powder, sweetener, almond flour, desiccated coconut) and mix

Add in the rum and melted coconut oil.

Using your hands, roll out bite size balls and then roll each of them in desiccated or shredded coconut. Place onto a tray

Refrigerate for at least 30 minutes. Serve them fresh from the fridge.

 

NB If your mix is too wet for rolling, add more desiccated coconut into the mix. If it's too dry, add a tiny bit more melted coconut oil or water.

 

 

KETO CAULIFLOWER POTATO SALAD

Ingredients

  • 500gCauliflower
  • 1/3 cupMayonnaise
  • tbspOlive Oil
  • 2tbsp White Vinegar
  • 1tbsp Dijon Mustard
  • 1tsp Garlic Powder
  • 1/4tsp Paprika
  • 1/4 tspCelery salt
  • 1/4 tspSea Salt
  • 1/4 tspPepper
  • 2Eggs Hard Boiled, chopped
  • 1/4 cupRed Onion Sliced
  • 1/4 cupScallions chopped

 

Instructions

  1. Steam the cauliflower until fork tender, about 10 minutes. Cool to room temperature for 20-30 minutes.
  2. Whisk the next 9 ingredients together, taste and adjust salt if needed.
  3. Stir the dressing in the bowl with the cauliflower then add in the onion, eggs and scallions. 
  4. Chill for 30 minutes or until ready to serve

 

Vinagarette

Ingredients:

1/3 cup red wine vinegar, 2/3 cup extra virgin olive oil, 1/4 teaspoon salt and pepper.

1/4 teaspoon fresh thyme leaves, 1/8 teaspoon coriander seeds, 1 clove garlic, peeled and smashed

 

To make:

Mix all ingredients and pour into a recycled salad dressing bottle with squirt cap. Screw on

lid and shake gently to mix. Let marinate for at least 30 mins

minutes before serving

 

 

 The lazy keto mum