AZN Keto test Kitchen

05/03/2022

Keto Airfried "Mochi" Donuts
Finally! A yummy low carb option to this international trendy dessert. Note: Deep frying will not give you good results. It won't be crispy and can fall apart. Conventional oven will not give you as crispy a texture and for some reason, it's not as fluffy and soft. Airfry for best results.

Dough
Dry
1/2 cup almond flour
2 tbsp coconut flour
2 tbsp oat fiber flour
1 tbsp arrowroot powder
1 tbsp psyllium husk powder
1/4 cup allulose (do not use erythritol - it will make your donuts very hard)
1 tsp baking powder
1 tsp xantham gum

Wet
3.5 oz tofu
1 egg
1 tsp of vanilla extract
1.5 tbsp of water
2 tbsp of avocado oil (for molding the balls)

Glaze
1/4 cup powdered Swerve
1 tsp of any extract you want (I used ube and strawberry)
1 tbsp of water
Food coloring optional

In a bowl, mash the tofu through a sieve. Mix in the egg and vanilla. Set aside. Next, whisk all dry ingredients together, then pour in the wet ingredients. Mix well. As the ingredients come together, add the water and continue to mix with spatula until it becomes a ball. Let it sit for about 10 minutes.

Rub a little bit of oil into your palms. This is important since the dough is very sticky and your balls will not be smooth if your hands are not oiled. Take small amounts of dough (8 gr) and shape it into a ball. You should yield about 40 balls. Shape the donut by creating a circle shape with eight (8) balls of dough. This recipe makes about 5 donuts. Place each donut on parchment paper. Bake in airfryer at 325F degrees for 12-15 minutes. I have a small airfryer so i can only bake two donuts at a time. You can also bake these in a conventional oven, however, the texture will be slightly different. Use airfryer for optimal results. The donuts will be crispy on the outside and soft and chewy on the inside. After the donut is done baking, place on cooling rack for 10 minutes.

While donuts are baking, make the glaze. Add the extract and water to powdered Swerve and mix well. Add more water if you want a thinner glaze and less water if you want it thicker. Dip cooled donut in the glaze and add any topping you like (I added crushed nuts and coconut), then set back on cooling rack to dry. Eat while fresh!

04/12/2022

Keto Lychee Panna Cotta. Homade sugar free strawberry coulis. Perfect summer dessert. As delicious as it is beautiful.

Ingredients
Panna Cotta
1 3/4 cup heavy whipping cream
3 tbsp powdered Lakanto
1/2 tsp vanilla extract
3 drops Ossoro Sweet Lychee Flavour Extract
1 tsp agar agar powder

Strawberry Coulis
2 cups of fresh strawberries
1/2 cup powdered allulose monk fruit blend
1 tbsp lemon juice
1/2 tsp vanilla extract (optional)

Pour cream into sauce pan. Sprinkle agar agar over cream and add Lankanto,vanilla and lychee extract. Mix well but do not whisk cream. Put pan on stove and turn to medium heat. Continue to stir gently so agar agar does not clump. Bring to a boil, then take off heat. Pour into ramekin or mold of your choice. I used silicon flower molds. Put in refrigerator and let set for at least 2 hours.

Strawberry coulis
Chop strawberries, then put in pan and cook on medium low. Add lemon juice, vanilla and allulose. Stir and let cook for about 7 minutes. Strawberries should be soft and easy to mash with a fork. Put cooked strawberries in a blender and add a tbsp of water, then blend. Add more water if too thick. Serve with Panna Cotta.

04/10/2022

Keto Stuffed Savory Pancakes a la Hmong. Taking the classic Chinese scallion pancake and giving it a twist by adding seasoned ground beef and fragrant herbs signature of Hmong food. This keto stuffed mochi-esque (ncuav) pancake is delicious and hearty enough as a meal. Rather than using a soy based dipping sauce, I serve these with classic Hmong pepper sauce. So yummy!

Ingredients

Skin
1/2 cup almond flour
1 tbsp psyllium husk powder
2 tsp baking powder
1/2 cup water (room temp)
2 tbsp beef tallow (separated)

Filling
4 oz ground beef
1 cup cilantro
4 culantro leaves
2 sprig scallions
1/2 tbsp mushroom seasoning
Pinch salt
Fresh crushed black pepper (as desired)

Pan cook the ground beef until liquid drains. Add seasoning and take off heat and set aside. Do not add herbs. Finely chop all the herbs and set aside.

Mix almond flour, psyllium husk powder and baking soda together. Add water and mix well, then cook in microwave for ~30 - 40 seconds. Use silicon spatula to stir. Dough should come together and be sticky and almost bouncy. Roll into ball, then split evenly into two halves. Take one of the halves and roll into thin oval (1/4 inch).

Melt beef tallow and brush about 1/2 tsp of it on the rolled out dough. Add a spoon of ground beef to the dough. Shape the ground beef in a line along the edge of the dough. Add a tsp of each of the herbs on top of the line of meat. Pull the edge of the dough over the meat and herbs and roll, taking care not to tear the dough. After rolling, curl the end and roll inwards horizontally into a spiral.

Heat 1/2 tbsp of beef tallow on medium high heat then fry the coil of dough. Use a spatula to apply pressure and gently flatten the spiral. Cook for 2-3 min, then flip and apply pressure to flatten pancake. Add beef tallow as needed. Once both sides are brown and crisp, take out of pan and serve hot. Repeat process with remaining dough and filling. Makes 2 pancakes. Enjoy!

04/07/2022

Keto Cream Horns! These keto horn-shaped croissants filled with ricotta cheese whip cream and strawberries are so delicious! This modified fathead dough recipe took lots of trial and error before I got it right. The result is amaaaazing! You would never guess that this is a keto recipe. The croissant has a gentle crunch and is soft and fluffy in the middle. I'm very proud of this recipe. To make these horns, you will need stainless steel cream horn molds or you can make them out of paper/foil (check YouTube). Important: Make sure to wrap your horn molds with parchment paper.

Ingredients (no substitutions)

Wet
1 cup of shredded mozzarella cheese
1 oz cream cheese
2 large eggs
1/2 tsp vanilla extract

Dry
1/4 cup coconut flour
2 tbsp lupin flour
2 tbsp allulose (do not use erythritol e.g. Swerve, Lakanto)
2 tsp baking powder
1/2 tsp xantham gum

Filling
1 cup heavy cream
1/3 cup ricotta cheese
1 tsp almond flavor
1/2 tsp vanilla extract
2 tbsp powdered Lakanto (or sweetener of choice)
Fresh strawberries or other berries of choice

Preheat oven to 375 F degrees. Microwave mozzarella cheese and cream cheese together for one minute. Mix together well until a ball forms. Add the eggs and vanilla and mix. Add the dry ingredients and mix together. Use hands to knead dough and form into a ball. Put dough on a silicon mat and cover with large sheet of parchment paper. Use rolling pin to roll out dough into long oval like shape. Thickness should be about 1/2 inch. Use pizza cutter to cut 1 inch wide strips. Carefully wrap each horn mold in a downward spiral (see photos). Bake horns on the lowest rack for 10 - 12 minutes or until golden.

While the horns are baking, prepare the filing. Whip ricotta cheese, then add heavy cream, almond, vanilla, and sweetener. Whip until hard peaks.

Let horns cool down for about 20 minutes. Remove horns from molds. Put filling in piping bag and fill the horns. Add sliced strawberries on top and Sprinkle with powdered sweetener. Enjoy!

12/23/2021

Keto Easy Peasy Praline Bread Pudding! I was too lazy to make my own bread and bought keto friendly bread from Costo (not gluten-free) for this recipe. If you're particular about bread ingredients, I recommend making your own. Quick and easy delicious dessert perfect for the holidays!

Ingredients:
Pudding:
5-6 slices of keto friendly bread, cubed
1 cup heavy cream
3 large eggs
3 tbsp granulated sweetener (I used Lakanto)
1/2 tsp almond extract
1 tsp vanilla extract
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup sugar-free chocolate chips (I used Lily's)

Praline sauce:
3/4 cup chopped pecans
3 tbsp unsalted butter
2 tbsp Brown Swerve
1 tbsp heavy cream

Place cubed bread in a 9×5 loaf pan. Beat eggs then add heavy cream and all ingredients EXCEPT the bread and chocolate chips. Pour the mix over the cubed bread and let sit for 30 minutes.

Preheat oven to 375 F degrees. After bread has been soaked for half hour add the chocolate chips to the pudding and slowly fold in. Bake for 25 minutes. Then let cool for 10 minutes.

While the bread pudding is cooling, prepare the Praline sauce. Melt butter in a pan. Add the Brown Swerve and stir until melted and smooth. Add the heavy cream and stir. Finally add the pecans and let cook on medium heat briefly. Pour over warm bread pudding and top with sugar-free whip cream. Serve while hot. YUMMY!

11/15/2021

Keto Lychee Strawberry Cupcake - So Yummy!

Recipe:

Batter:
Wet
4 eggs, separated
4 tbsp butter, melted
1/4 cup full fat Greek yogurt
1/2 tsp vanilla extract
1/2 tsp almond extract
1 tsp Ossoro sweet lychee extract
1/2 tsp cream of tartar

Dry
1/2 cup Oat fiber flour
1 tbsp coconut flour
1 tsp xanthan gum
1 tsp baking powder
1/4 tsp pink Himalayan salt
7 tbsp granulated sweetener, separated (I used Lakanto)

Frosting
8 oz cream cheese
4 tbsp unsalted butter
1/2 cup powdered sweetener (I used Swerve)
1/2 cup of strawberries (whole, before chopping)

Cake Instructions:
Preheat oven to 375F. Separate yolk from white. Beat egg whites. Add cream of tartar. Gradually add 3 tbsp of granulated sweetener one tbsp at a time (leave the remaining 4 tbsp for the dry ingredients). Whip until stiff peak, set aside.
In medium bowl, mix all wet ingredients together. In separate bowl, mix all dry ingredients. Pour wet ingredients into dry ingredients. Mix well. Slowly fold in whipped egg whites in three different batches. Do not overmix.

Spoon batter into muffin tin. The batter should render 12 cupcakes. Bake for 18-20 min. Take out of oven and let cool for an hour.

Frosting:

Beat cream cheese and butter until fluffy. Add sweetner. Chop strawberries into small pieces. Add to mixer and mix. Scoop into piping bag and refrigerate for about 30 min. Pipe when cupcakes are ready. Garnish with strawberry halves and nuts if desired. Sprinkle with powdered sugar. Enjoy!

02/09/2021

Keto Waffle filled with keto nutella, keto vanilla custard sauce, fresh strawberries, sugar-free almond whip cream, and sugar-free chocolate syrup For this recipe, you will need a bubble waffle maker. Ingredients Dry 1/4 cup coconut flour 1/2 cup almond flour 1/4 cup psyllium husk powder 1 tbsp GF baking powder 1/2 tsp xantham gum 1/4 cup granulated Lakanto (or erythritol)...

Keto Waffle filled with keto nutella, keto vanilla custard sauce, fresh strawberries, sugar-free almond whip cream, and sugar-free chocolate syrup For this recipe, you will need a bubble waffle mak…

09/06/2020

Low Carb Pistachio Pudding Cake Cake Batter Ingredients Dry 1 1/2 Cup Fine Almond Flour 1 packet of Jello sugar-free pistachio instant pudding mix (small packet) 2 tsp of baking powder 4 tbsp of granulated Lakanto monk fruit / erythritol 1/4 tsp of kosher salt Wet 3 eggs, separate yolk from white 2 tsp vanilla extract 1/4 cup Greek yogurt… [ 235 more words ]

Low Carb Pistachio Pudding Cake Cake Batter Ingredients Dry 1 1/2 Cup Fine Almond Flour 1 packet of Jello sugar-free pistachio instant pudding mix (small packet) 2 tsp of baking powder 4 tbsp of g…

07/05/2020

Keto brownie with homemade keto butter pecan ice cream served with strawberry slices. Perfect dessert for such a hot and humid day! I made a whole pan of brownies and a pint of ice cream. I think I ate 3 plates. Hey it's a holiday, I get to splurge. 😁

06/22/2020

Delicious homemade keto lunch: garlic lemon butter broiled lobster tail served with a generous portion of steak & mushroom cauliflower risotto. Yummy yummy!