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Pengat Labu (Pumpkin in Coconut Cream) is a famous sweet dessert among the Nyonya/Peranakan.
This coconut cream dessert which commonly contains pumpkin and tapioca pearls (sago) since today I'm cooking the low-carb version so I have omitted the tapioca pearls.

Who can resist a bowl of creamy pumpkin dessert, it is so versatile that you can have it warm on a rainy day or chill it in the refrigerator and serve it on hot afternoon.
This is one of the always-go-to recipe because I love the creaminess that comes from the coconut cream and softened pumpkin - what a perfect match!

This dessert is really simple to cook, so let's get started!
Pengat Labu (Pumpkin in Coconut Cream)
(Serves: 3)
400 gm Pumpkin
1 tsp Salt
1 small pack of Coconut Cream (160ml - 200ml)
3 tbsp Monk Fruit Sweetener (optional)

*Toppings (optional):
 Cacao Nibs
 Toasted Coconut Flakes


  1. Cut pumpkin into cubes (with or without skin).
  2. Place pumpkin cubes, salt and sweetener in a pot and cover with water. 
  3. Cook in low-medium heat until the pumpkin cubes are tender but not too soft or mushy.
  4. Remove the pot from heat.
  5. Optional step: Remove 1/3 of the water to create a thick and creamy coconut soup.
  6. Gently stir in the coconut cream.
  7. Serve it warm or cold (chill in the refrigerator)
This Chocolate - Coconut Pound Cake is rich, tender and moist - best of all - it is a low-carb treats!
Absolutely a perfect decadent chocolaty and coconuty dessert!

This yummy cake reminds me of the old-school chocolate butter pound cake...oh heavenly! The desiccated coconut gives the cake a toasty-nutty flavour, truly amazing.

If you are looking for an easy and delicious low-carb dessert, this Chocolate - Coconut Pound Cake will be your go-to recipe! Definitely a hit for chocolate-lovers, coconut-lovers, and cake-lovers....minus the guilt because it is low in carb!
Chocolate - Coconut Pound Cake (Keto / LCHF)
(serving: loaf pan 8" x 4")

*Dry Ingredients*
70 gm Coconut Flour
40 gm Monk Fruit Sweetener (or any sweetener of your choice, you may adjust the sweetness to your liking)
25 gm Unsweetened Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Xanthan Gum
1/2 tsp Instant Coffee (optional)

*Wet Ingredients*
6 Large Eggs
1 tsp Vanilla Extract
2 tsp Apple Cider Vinegar (or white vinegar)
1/2 tsp Liquid Stevia (optional)

*Butter-Choc Batter*
115 gm Butter
30 gm Lindt 90% Cocoa Bar (chopped)

*Topping (optional)*
1 tbsp Desiccated Coconut


  1. Preheat oven to 180°C. Line the loaf pan (size: 8" x 4") with baking parchment.
  2. Place the Butter-Choc Batter ingredients in a microwave-proof bowl and microwave for 40 seconds on High. Stir to ensure all butter and chocolate are melted, set aside to cool.
  3. In a large bowl, combine all dry ingredients and mix thoroughly with a whisk. Set aside.
  4. Combine all wet ingredients in a medium-bowl, gently whisk it to mix.
  5. Using a whisk, add the wet ingredients into the dry ingredients mixture. Mix gently and add the butter-choc batter, continue to mix until well-combined.
  6. Pour the batter into the prepared pan, gently tap to release the air bubbles and smooth the top with a spatula.
  7. Sprinkle the top with desiccated coconut.
  8. Bake at 180°C for 20 minutes, then cover loosely with aluminium foil and continue baking for additional 10-15 minutes or until the center is set (skewer test comes out clean).
  9. Remove the pan from oven and place a slightly damp tea towel over the cake for about 20 minutes - this will make the cake moist. 
Adapted from Low Carb Maven
I always love a slice of a rich and creamy cheesecake and this Low Carb Marble Cheesecake is absolutely a go-to recipe - definitely a keeper.

This Low Carb Marble Cheesecake is so creamy and full of flavour, and knowing that it is a low carb, no sugar, wheat-free, grain-free, gluten-free cheesecake, I can enjoy without guilt!
What to expect from this cake? Okay here is the deal, this is a rich baked cheesecake with a decent chocolate swirl and crumbly almond-coconut crusty base.
The marble-effect gives the cake a beautiful touch and added a twist on traditional cheesecake. I'm sure you will be getting lots of "oohs" and "aahs" if you bake this for one of your party - a great showstopper dessert!
Low Carb Marble Cheesecake
(serving: 7-inch cake)

64 gm Almond Flour
37 gm Coconut Flour
40 gm Butter 
1 tbsp Egg (beaten)

250 gm Cream Cheese (softened, at room temperature)
50 gm Monk Fruit Sweetener (or any sweetener of your choice, you may adjust the sweetness to your liking)
3 tbsp Milk Kefir (you may use Sour Cream)
1 tsp Vanilla Extract
1 Egg
1 tbsp Cocoa Powder

  1. Preheat oven to 160°C. Prepare the pan by lining it with baking parchment.
  2. For the crust: In a large bowl, combine the almond flour, coconut flour and butter. Rub the butter and flour to form a crumbly-dough and add in beaten egg. Continue to mix until well combined. Press into a 7-inch pan, pushing the crumbs to cover the pan. Bake the crust at 160°C for 10-12 minutes. Once it's done, set aside to cool.
  3. For the filling: In a large bowl, beat the cream cheese with an electric mixer until just softened. Add sweetener, milk kefir (or sour cream), vanilla extract and egg, and continue beating on medium speed until light and fluffy. 
  4. Remove about 1/3 cup (or more if you prefer more chocolatey marble effect) of the cream cheese mixture into another bowl. Add the cocoa powder and stir until well combined.
  5. Pour the "white" cream cheese mixture into the baked crust, gently tap on the pan. 
  6. Randomly place few dollops of chocolate mixture and use a knife/skewer to gently swirl the mixture to create the marble-effect. (Tips: Just swirl it, do not mix)
  7. Bake at 160°C for 35 minutes.
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