You only need a few ingredients for this easy Keto Cheesy Tuna Pie with Hazelnut flour crust. It will be your favorite low carb pie! 
In this recipe I used canned tuna in olive oil and added some mayonnaise, cream cheese and crushed black pepper to make the filling more flavorful. This step is a freestyle recipe as there is no one rule on how you wish to season your canned tuna - or you can simply use it from the can without any hassle of seasoning it with something fancy.
Keto Cheesy Tuna Pie
(makes 2 ramekin-size servings)

For the crust:
30gm Butter (melted)
6 tbsp Hazelnut Flour
1 tbsp Coconut Flour
Pinch of Salt
Italian Herbs (optional)

For the filling:
1 can Tuna in EVO Oil (I only used 3/4)
2 tbsp Mayonnaise
2 tbsp Cream Cheese (I used Arla Herbs & Spices cream cheese)
4 florets Broccoli
Black Pepper

Mozzarella Cheese


  1. Preheat the Airfryer at 160°C.
  2. Whisk together all the dry ingredients. Stir in melted butter until the dough comes together and resembles coarse crumbs.
  3. Prepare the ramekins by oiling it then fill the ramekins with the dough and press firmly into the ramekins (it is quite difficulty with small size ramekins). Prick all over with a fork before baking.
  4. Place the crust in the Airfryer and let it bake until the edges are golden brown, about 12-15 minutes (baking time might varies depending on your ramekins size).
  5. To prepare the filling, combine all the ingredients together (except broccoli) and mix it well. Scoop the filling into the crust and top it with few broccoli and lots of Mozzarella cheese.
  6. Adjust the Airfryer temperature to 180°C. 
  7. Place the ramekins into the Airfryer and let it bake until the top turn golden brown, about 10-12 minutes. 
  8. You can use the crust recipe for sweet pie by adding some sweetener such as stevia powder.
I have been keto-ing for almost 11-months now and successfully ditched 30kg! Yay!

As I'm adapting to ketogenic lifestyle and taking baby-steps to learn to bake like a keto-er, in ketogenic baking we don't use wheat flour and sugar so it is pretty challenging for me as I'm too familiar with these two-must have baking ingredients.
So here is my first post on Keto Dessert and I'm pleased with how my mug cake turn out!
Most importantly...it is low in carbohydrate.
Mug cake is one of the easiest go-to keto desserts, it only takes a couple of minutes to make this treat.

Low Carb Hazelnut-Butter Mug Cake 
Ingredients (makes 1 serving)
2 tbsp Butter (melted)
4 tbsp Hazelnut Meal/Flour
1 tbsp Coconut Flour
1/2 tsp Baking Powder
1/4 tsp Vanilla Extract
1 Egg
1gm Stevia (optional)

Topping (optional): Cream Cheese and Lindt 90% Dark Chocolate


  1. Mix all ingredients together in a microwave-safe mug.
  2. Microwave on high for 90-seconds. 
  3. Alternatively, you can bake this cake in oven by increasing the serving size (4-8 servings). Preheat the oven at 175°C and bake for about 12-15 minutes or until it is completely cooked in the center. 
Adapted from Madam Chua-Shepherdson

***Here is my transformation journey with Ketogenic Lifestyle.***
My family love banana and what's more when we bake a cake with it!
It is definitely a "banana-affair"! 
Today I will be sharing a wonderful cake recipe that will make all banana lovers very happy simply because we have just celebrated Banana Lovers Day on August 27. This is the day dedicated specially for all the banana lovers, it is called the National Banana Lovers Day. 

So if you are one of the banana lovers, why not try baking this yummy Gula Melaka Banana cake. Yes, we will be using Gula Melaka (palm sugar) and this will give your cake the wonderful caramelized aroma.
The combination of Gula Melaka and Banana is simply amazing - it yields a moist and loaded banana cake that will make you to ask for more!
Gula Melaka Banana Cake

150gm Unsalted Butter
100gm Gula Melaka (shaved)
1/2 tsp Vanilla Extract
3 Eggs
160gm Self-Raising Flour
1/8 tsp Baking Soda
Pinch of Salt
150gm Ripe Banana (mashed)

Slices of Banana (about 9-10 pcs)
Gula Melaka (shaved)
Chopped Walnuts (optional)

  • Sift flour, baking soda and salt together. Set aside.
  • With an electrical mixer, beat butter, vanilla extract and gula melaka until light and fluffy (medium speed).
  • Beat in eggs one at a time until well combined.
  • Add half of the sifted flour mixture into the butter mixture and gently fold in until well mixed. Then add in the mashed banana, stir until well incorporated. Lastly fold in the remaining flour mixture.
  • Preheat the Airfryer at 180°C.
  • Pour the mixture into the baking tray, top with sliced banana, walnuts and sprinkle generously with shaved gula melaka.
  • Cover the baking tray with foil and poke some holes on it.
  • AirBake at 160°C for 45-48 minutes.
  • Once the time is up, remove the foil and continue to AirBake for another 8-10 minutes until the cake is golden brown (skewer test should comes out clean).
Adapted from Cuisine Paradise
Yes, I'm still very much addicted to Chiffon cake and this time I'm delighted to introduce the AirBaked Chocolate Chiffon Cake. To my surprise it only took me one trial to get this cake right! I guess once you get the hang of the tips in baking chiffon....you are on your way to bid farewell to any unsuccessful chiffon cakes.
My little boy got very excited at the sight of the chocolate chiffon cake!
I'm very motivated in tweaking the recipe create different type of flavors in chiffon cake. I mostly refer to the Vanilla Chiffon Cake recipe as the based and then try to add / replace some ingredients. Not a rocket science but definitely need to watch out on the quantity of the ingredients so that it doesn't affect the batter so much.
AirBaked Chocolate Chiffon Cake

40gm Plain Flour
1 1/2 tbsp Unsweetened Cocoa Powder
1/4 tsp Baking Powder
2 Egg Yolks
10gm Castor Sugar 
1 tsp Vanilla Extract
30gm Vegetable Oil (I used Canola Oil)
55gm Milk

2 Egg Whites
1/8 tsp Cream of Tartar
25gm Castor Sugar

  • Sift the flour, cocoa powder and baking powder. Set aside.
  • In a mixing bowl, add in egg yolks, sugar, vanilla extract, oil and milk. Beat with a hand whisk until combined and sugar has dissolved.
  • Add the sifted flour into the yolk mixture. Whisk until well combined and set aside.
  • In a separate mixing bowl, beat the egg whites, cream of tartar and sugar together using a hand mixer on high speed for about 5 minutes until stiff peaks formed. (First picture = soft peaks, Second picture = stiff peaks)
  • Transfer 1/3 of the meringue into the yolk mixture and mix well with the hand whisk. This will lighten the mixture.
  • Gently fold in the remaining meringue in two batches until no white streaks remain.
  • Preheat the Airfryer at 180°C.
  • Pour the batter into an UNGREASED chiffon pan (16cm), gently tap the pan on the table to release air bubbles.
  • Cover the pan with foil and tuck the side tightly. Poke some holes on the foil.
  • AirBake at 160°C for 35-38 minutes. Once the time is up, remove the foil and continue to AirBake for additional 5 minutes to brown the top. (Tips: In order to fit a 16cm chiffon pan, I've removed the frying basket and place the pan directly on the tray)
  • Cool the cake by turning the pan upside down on a cooling rack. Let it cool completely before removing from the pan.