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

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.
   

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)

Topping:

Slices of Banana (about 9-10 pcs)

Gula Melaka (shaved)

Chopped Walnuts (optional)

Directions:

• 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

Meringue:

2 Egg Whites

1/8 tsp Cream of Tartar

25gm Castor Sugar

Directions:

• 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.