Welcome to THE ALMOST FAMOUS MOM !

Today I am going to share with you the Keto/LCHF version of After Eight Mint Chocolate.
This fat bombs are super easy to make, no complicated ingredients needed and definitely a great way to increase fat intake for all keto-ers!
Peppermint Fat Bombs
Ingredients (4 fat bombs / depend on mold sizes): 
125 gm Coconut Oil (melted)
1 tbsp Monk Fruit Sweetener (powdered, add more for sweeter taste)
1/4 tsp Peppermint Extract
2 tbsp Unsweetened Cocoa Powder

Directions:
  1. Mix the melted coconut oil with the sweetener and peppermint extract.
  2. Pour half of the coconut oil mixure into silicon molds or ice cubes tray. This will become the white layer.
  3. Place the molds in the fridge, wait until the white layer is throughly set (about 30 minutes).
  4. Now add the cocoa powder to the remaining coconut oil mixture, pour onto the white layer.
  5. Pop back into the fridge until set completely (about 1 hour).
It is true that bread has been a popular food around the world for a long long time and since many people are now trending toward more health-conscious so it is important that we find a way to make our favorite bread a healthy way.

I have always wanted to bake a sweet loaf for the family especially for my son so he can forget about his choc-jam sandwich for a moment.
I tweaked the recipe by adding some ground cinnamon and vanilla extract to mask the eggy taste and added sweetener to turn it into a sweet loaf.

The original recipe of Keto Bread was found in The Ketogenic Cookbook by Jimmy Moore and Maria Emmerich.

This bread is crusty on the outside and light, airy and super soft on the inside!
 
Cinnamon Protein Bread (Keto Bread)
Ingredients (10 slices):
6 Large Eggs (separate the yolks and whites)
48gm Whey Protein (unflavored, unsweetened)
2 tbsp Ground Cinnamon
15gm Monk Fruit Sweetener (or any sweetener of your choice ; optional - only for sweet loaf)
1/2 tbsp Vanilla Extract (optional)

Directions:

  1. Preheat the bread maker (using Bake Mode) and lightly grease the bread maker pan / bread pan. (Oven at 160°C)
  2. Mix together all the dry ingredients (whey protein, ground cinnamon and sweetener) and set aside.
  3. Whip the egg whites for few minutes until very stiff. 
  4. Slowly fold in the dry ingredients into the egg white meringue. 
  5. Then slowly fold in the egg yolks and vanilla extract (if using).
  6. Pour the mixture into the prepared pan. 
  7. Bake for 20-25 minutes in bread maker (oven: 30 minutes), until golden brown and the cake tester (wooden skewer) comes out clean.
  8. Let completely cool before cutting or the bread will fall out. *bread will collapse slightly once it is cool*
     

Adapted from The Ketogenic Cookbook by Jimmy Moore & Maria Emmerich
Before starting LCHF and completely changing my eating lifestyles, I was a big fan of sweet desserts and baked goods. I am sure you can sort of guess it with a quick glance on my blog here.
Nothing beats a sweet, fluffy and moist cake!

One year after adapting LCHF and seeing positive change on my overall health...now I'm back into the baking world with a mission to bake cakes and breads in a more healthier way - Low Carb Baking! 
Rediscovering my love for cakes and breads in low carb style.
So I have been looking for a quick and easy low carb cake recipe with common ingredients in my pantry. Low-Carb Almond Cake is really easy and uses no complicated ingredient :)
Low Carb Almond Cake 

Ingredients (recipe for 6-inch pan):

100gm Almond Flour
1/2 tsp Baking Powder
25gm Monk Fruit Sweetener (or any sweetener of your choice ; adjust to your liking)
60gm Butter (melted)
1 tsp Vanilla Extract (optional)
3 Eggs

*Double up the recipe if you are using bigger baking pan*

Directions:
  1. Preheat the AirFryer at 180°C for 5 minutes.
  2. Combine all the wet ingredients (melted butter and eggs) and set aside. 
  3. In a bowl, combine all the dry ingredients and mix it evenly.
  4. Using an electric mixer on low speed, add in the egg mixture into the flour mixture and mix thoroughly until combined.
  5. Pour the batter into the baking pan cover it with foil and randomly poke holes on it.
     
  6. Adjust the AirFryer temperature to 160°C and AirBake for 28-30 minutes or until the cake tester (or wooden skewer) comes out clean. 
  7. OPTIONAL STEP! Once the cake is done, remove the foil and let it AirBake for another 2-4 minutes to nicely brown the top of the cake (be sure to keep a close watch!)
  8. Allow the cake to cool before removing it from the pan.
It's Mother's Day weekend and the best way to celebrate this special occasion is to bake a keto-friendly cake for my mom and myself. Found this recipe in one of the Facebook group dedicated to Keto-er and so I decided to give this recipe a try.
And it turned out so chocolaty and yummy!

Keto Chocolate-Nut Brownies

Ingredients (recipe for 7-inch pan):
 120gm Hazelnut Flour (or Almond flour)
75gm Unsweetened Cocoa Powder
30gm Coconut Flour
1 tbsp Baking Powder
60gm Butter (softened)
60gm Monk Fruit Sweetener (or any sweetener of your choice)
4 Eggs
200ml Whipping Cream
Nuts of your choice (I'm using Pecan and Walnuts)

Directions:

  1. Preheat AirFryer at 160°C. Line the bottom of a 7-inch pan with parchment paper and lightly grease the sides with butter. Set aside.
  2. Combine all the dry ingredients (except Monk Fruit sweetener), mix well and set aside.
  3. In a separate bowl, beat butter and sweetener together until completely incorporated. 
  4. Add eggs and whipping cream into the butter mixture and whisk it well.
  5. Combined the flour mixture together with the butter mixture, mixing it thoroughly.
  6. Pour into prepared pan and add the nuts (you can sprinkle with chopped nuts). Cover the pan with aluminium foil and poke holes on it.
  7. AirBake for 30 minutes. Once the time is up, remove the foil and continue to bake for another 3-5 minutes or until the center is just set and a toothpick inserted in the center comes out slightly moist.
  8. Allow the brownies to cool completely on a rack.
     

Adapted from Ewei Phang
 Too good to be true!! Cinnamon Flaxseed Muffins....for keto-er!? Oh yes! And the best part of all....it is a quick bake using microwave and all you need is 1-minute of your time!
Instead of flour, I've used ground flaxseed for this low-carb muffin recipe, it taste just as good as regular wheat flour muffin. 
These muffins are definitely worth your time preparing and baking it for 1-minute in the microwave! They are packed with fiber and nutrition.....as yummy too!
So easy! So tasty! And it is only 3 nett carbs per muffin............isn't that heavenly enjoyment!

Ps: My 5-year-old son loves these muffins so much!

Low Carb Cinnamon Flaxseed Muffins 

Ingredient (serves: 2)
4 tbsp Roughly Ground Organic Flaxseed
1/2 tsp Baking Powder
1/2 tbsp Monk Fruit Sweetener (or any sweetener of your choice)
1 tsp Ground Cinnamon
1 Egg
1 tsp Butter (melted)

Directions:
  1. Prepare 2 silicon muffin cups (optional: to use with muffin liner)
  2. In a bowl, combine all dry ingredients and mix it well.
  3. Add in the wet ingredients and stir until incorporated.
  4. Spoon mixture into prepared muffin cups up to 85% of the way up. (muffin will expand a little so leave some room!)
  5. Bake the muffins in the microwave on High for 1-minute. 
  6. Alternatively, you can bake these muffin in oven at 175°C for 13-15 minutes.
     

Adapted from Keto Comfort Foods by Maria Emmerich
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

Topping:
Mozzarella Cheese

Directions:

  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

Directions

  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.***