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I've been craving for some pancakes since coming over to Australia for our year-end vacation. So I went out to grabbed some of almond flour, baking powder and cream to make these Keto Fluffy pancakes for breakfast and of course with these fresh strawberries on the side.
Being away from home, I was not prepare to note down the measurement of these pancakes as I was making a simple dish and cooking by instinct. Only when some of my friends starting asking for the recipe so I gotta spend some time recalling it..haha! I'm working very best to recall and to put it down in proper measurement.

Follow your instinct - I was aiming to get a pancake batter consistency, so I did!
Keto Fluffy Pancakes
(serves 5 pancakes)
3/4 cup Almond Flour
1/2 tsp Baking Powder
2 gm Natvia (or your choice of sweetner)
2 Eggs
1/4 cup Heavy Cream (and a little more if the batter still clumpy)
Butter (for greasing the pan, you can skip this step if using a non-stick pan)
*Cooking by instinct - I just add a little more cream to make the batter to achieve a thick and creamy batter*

  1. Place the almond flour, Natvia (sweetener) and baking powder in a large bowl and use a fork to fluffy up the almond flour until it has no visible clumps.
  2. Add in the eggs (one at a time) and whisk using a fork or hand whisk. The batter may be clumpy.
  3. Add the heavy cream little by little into the batter and continue to whisk it. If the batter is too dry or clumpy, you add in a dash of heavy cream to thin the batter. Aim for a thick and creamy batter!
  4. Heat up a pan and lightly grease with some butter. Pour the batter to your desired pancake size and cook each side for 2-3 minutes until they turn a lovely golden brown. 
This is a perfect time to prepare Keto Lemon Curd for your Christmas cake.
And it is an easy peasy lemon squeezy recipe!
I have mine on a Almond-Butter mug cake, tweaked from Low Carb Hazelnut-Butter Mug Cake as I ran out of hazelnut flour. Yum!
This will make a perfect Christmas gift for your keto-friends and I'm sure non-keto friends will enjoy it too.

Keto Lemon Curd
1 pc Lemon (juiced & zested)
1 Egg
20gm Monk Fruit Sweetener (or any sweetener of your choice)


  1. Combine all ingredients in a bowl and set the bowl over a saucepan of gently simmering water.
  2. Keep stirring with a whisk until thickened, until the mixture coats the back of a spoon.
  3. Remove from heat and put the curd into jar. 
  4. Once the curd is cool completely, you can spread it on your favourite keto cake and top with some grated 90% Lindt Cocoa.
  5. Store in the fridge for up to 2 weeks.

Inspired by Debora Prihatna
Okay, it is obvious that I'm still stuck in Deepavali mode.
I used to enjoy variety of Indian sweets/desserts and Deepavali is the best time to eat 'em all. Of course being in ketogenic lifestyle I will have to avoid these yummy, spiced sweets.
So I went hunting for some inspiration on keto indian desserts and voila.....i found this perfect low carb chocolate laddu with simple ingredients and non-complicated steps to prepare it.
Laddu is originally made of flour, ghee (butter), sugar and some nuts/dried fruits. I always like soft, crumbly and melt-in-the-mouth laddu...oh how heavenly! And one of the most important ingredients is cardamom powder, since I cannot get any so I have resorted to grinding them from scratch. 
This recipe is not going to have the melt-in-the-mouth effect as we will be using coconut flour, so it will have some chewiness to the laddu. And we will be using whipping cream instead of butter...hmm..perhaps I should re-create this recipe with ghee/butter next round!
Low Carb Chocolate Laddu
(makes 8 pieces)
56 gm Coconut Flour
24 gm Whey Protein (unflavoured, unsweetened)
1 tbsp Cocoa Powder (unsweetened)
1 tsp Cardamom Powder
2 gm Monk Fruit Sweetener (1 sachet, add more if you prefer sweeter laddu) 
30 gm Whipping Cream (and more for shaping the laddu)


  1. Heat the pan over medium heat, toast all the dry ingredients until fragrant.
  2. Add the whipping cream and stir it well, turn off the heat. (Tips: It will looks clumpy and coarse-textured)
  3. Remove from pan and let it cool before shaping them into round balls. If the flour-mixture is too dry to get into shape, add some whipping cream (add little by little).
  4. Place them on a cupcake liners and serve!
Adapted from KetoTadka
This is a brilliant recipe that will make your taste-bud WOW!
It is a combination of the east and west flavours, coming from the East we have Spicy Chili Oil and Crispy Fried Shallots and the West we have the famous scones! When you combined all these together...you will have a spicy, savoury, crispy and crumbly scones!

This recipe is inspired by Bowling Che Keto, thank you for sharing this wonderful keto-friendly recipe!

Nothing beats a piece of spicy, crumbly scone loaded with butter!

Spicy Savoury Scones (Low Carb)
(makes 15 scones)

200 gm Almond Flour
1.5 tsp Baking Powder
4 tbsp Cheddar Cheese (shredded)
3 tbsp Spicy Chili Oil (homemade)
2 tbsp Crispy Fried Shallots (homemade)
Salt (to taste ~ optional)
50 gm Butter (melted)
50 gm Heavy Cream (whipping cream)
1 Large Egg


  1. Mix all the ingredients together until dough is formed. (Tips: Don't overwork the dough)
  2. Roll out the cling wrap on the table and place the dough on it. Shape and flatten the dough to about an inch thick. 
  3. Wrap the dough with the cling wrap and freeze it for an hour. 
  4. Preheat the oven to 200°C and line the baking tray with baking paper.
  5. Cut the dough into 15 pieces (or to your preferred size) and place it on the lined baking tray.
  6. Bake for about 20-25 minutes until nicely browned. 
  7. Let it cool completely before storing in an air-tight container.
I have been culturing Milk Kefir at home and whenever I have extra milk kefir sitting in the fridge I will use it to make these fluffy and soft Milk Kefir Pancakes.

What is milk kefir?
Milk kefir  is a probiotic beverage made with milk kefir grains, it is a fermented dairy product similar in many ways to yogurt and buttermilk.
Milk kefir is tangy, about as thick and creamy as smoothie and loaded with good probiotics. Think of milk kefir as drinkable, pourable yogurt.
This pancake recipe uses milk kefir (don't fret - you can substitute with Greek yogurt), and they are suitable for keto and LCHF diet! Yay!

Milk Kefir Pancake (Low Carb)
Ingredients (makes 4 regular size pancakes):
2 Large Eggs
1/2 tsp Vanilla Extract
1 tbsp Coconut Flour
1 tbsp Whey Protein (unflavored & unsweetened - optional)
1/2 tsp Baking Powder
10gm Monk Fruit Sweetener (or any sweetener of your choice)
1/4 tsp Psyllium Husk Powder (or Xantham gum)
Pinch of Salt
57gm Milk Kefir (can be replaced with Greek yogurt)
Butter (for frying)


  1. Put together all the dry ingredients and set aside.
  2. In a separate bowl, add eggs and vanilla extract then whisk the mixture until fluffy. Add in the dry ingredients and mix well.
  3. Add the milk kefir and continue to whisk until well combined.
  4. Heat up the pan over medium heat and add butter. (I'm using mini pancake maker)
  5. Spoon the pancake batter and let it bake for 4 to 5 minutes. (Tips: cover the pan to keep the moist in) 
  6. Flip the pancake when it is firm enough and then let it bake for another 2 minutes.
  7. Repeat step 5 and 6 to make more pancakes. 
Yes, you heard it right! It is called "Burnt" cheesecake, originated from San Sebastian, in the Basque country (you will find the original Basque Burnt Cheesecake at La Viña bar). What started off as a mistake in the kitchen is now a big hit around the world and it is also known as one of the best cheesecake in the world.

This cheesecake is crust-less and baked at a higher temperature so the batter's edges caramelize into a natural crust. The burnt top gives the cake a rich caramelize flavor....truly a heavenly cheesecake!  

The cake is a cross between a flan and a slice of New York cheesecake!
I have been searching for the keto-version of the cake but to no avail so I tweaked the regular recipe to make it keto-friendly, guilt-free enjoyment for myself. We will be using lots of cream cheese (yay!!) and heavy cream to make the texture more creamier and richer. 
This cake (Keto Burnt Cheesecake) has been approved by my family members and neighbors too...! (they consist of keto-er and non-ketoer)
Few tips from The Almost Famous Mom so you can have maximum enjoyment of Keto Burnt Cheesecake:
  • Make sure the cream cheese is at room temperature! 
  • No kidding! The temperature is high for this cake!
  • Don't be stingy with the baking paper when lining the cake pan! 
  • Be sure to leave it to cool completely before attempting to peel the cake away from the baking paper! 
  • Taste-testing: The cake will taste more like flan (hmmm...souffle-like) if you eat it when it is warm / cooled (but not chilled)
  • Chill the cake for at least few hours (8 hours or so) to allow it to set completely! The cake will taste more creamier and less flan-like texture - it's really worth the wait! 
Keto Burnt Cheesecake
(serving: 7-inch cake)
500 gm Cream Cheese (room temperature)
70 gm Monk Fruit Sweetener (or any sweetener of your choice; you may adjust the sweetness to your liking)
200 ml Heavy Cream (Whipping Cream)
3 Large Eggs (room temperature)
18 gm Almond Flour 
1 tsp Vanilla Extract (optional)

  1. Preheat oven to 200°C. Prepare a 7-inch cake pan by lining it with baking paper, making sure the paper extends about 2 inches above the top of the pan.
  2. Using an electric mixer, cream together cream cheese and sweetener until creamy and smooth.
  3. Add eggs, one at a time, make sure to scrap the side of the bowl to mix it well.
  4. Add heavy cream and vanilla extract (if using) and beat until well incorporated.
  5. Using a spatula, fold in the almond flour.
  6. Pour batter into the prepared pan, gently tap the pan to release any trapped air bubbles.
  7. Place the pan in the center of the oven and let it bake for 50-60 minutes or until the top is nicely burnt / dark brown. (Tips: the cake is done when the center is set to touch)
  8. Keep in mind the cake will sink while cooling. Allow the cake to cool completely and serve! (I prefer to chill the cake for at least 8 hours for best taste)
Adapted from This New View
I was a bread lover - back then I can survive on bread and bread alone! Of course I have to say goodbye to my bread the day I decided to change my eating lifestyle and became a full-time keto-er.
This never stop me from searching for the best and yummiest Keto-friendly buns/bread.
Ask my family and they can tell you the various kind of "failure" bread I've baked to date...ranging from edible to those that went straight to the bin.
Today I will be sharing with you my keeper recipe for Keto bun....yes it is definitely a keeper recipe!
My quest for the perfect keto bun recipe is finally complete with this amazing Famous Keto Bun!
Let's cut the story short because I bet you are scrolling straight down to the recipe by now...haha!

Happy Baking our Famous Keto Bun!!!!
The Famous Keto Bun
(9 serving ~ depending on the bun size)
150 gm Almond Flour
40 gm Psyllium Husk Powder
2 tsp Baking Powder
1 tsp Salt
2 tsp Apple Cider Vinegar 
225ml Boiling Water (I used lukewarm for easier handling of the dough)
3 Egg Whites

*Optional: Sesame Seeds

  1. Preheat the oven to 170°C.
  2. In a mixing bowl, combine all dry ingredients together (except sesame seeds, if using) and mix it well.
  3. Add in the water, vinegar and egg whites to the bowl, mix it with a spatula or hand. Watch out!...don't over mix the dough. The dough consistency should resemble Play-Doh. 
  4. Shape the dough into ball/bun (Tips: Moisten hands for easier handling of the dough). Place on greased baking sheet. Sprinkle sesame seeds (optional) and/or glaze the buns with the leftover egg yolks (optional too!)
  5. Bake in the oven for 30-40 minutes (depending on the size of your buns) until golden brown. (Tips: They are done when you hear a hollow sound when tapping on the bottom of the bun)
    Adapted from DietDoctor