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)

Ingredients

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*

Directions:

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. 

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)

Directions: 

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. 

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)

Ingredients

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

Directions:

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

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

It has been a while since I used the Tesco Bread Maker so today I decided to start up this awesome machine and let's bake a bread...and let the aroma of freshly baked bread fills the air!

This recipe is inspired by Karyin Toon and I tweaked the recipe a little by using BioGreen BG 100 Organic Oat Bran and increased the bread size to 2.0lb. Thank you, Karyin!

This bread is very soft and dense at the same time because of all the goodness of Oat Bran packed in the bread. If you prefer a more airy wholemeal bread then you may try out Wholemeal Black Sesame Loaf and Hearty Oat Loaf.

BG 100 Loaf (Oat Bran Loaf)

295gm Milk
1 Egg
45gm Sugar
320gm Bread Flour
100gm BG 100 (Oat Bran)
2 tsp Instant Yeast
50gm Butter (softened)

Directions:

• Put all the ingredients, except butter, in the bucket following the orders in your manufacturer's manual, or in the order listed here.
   
   
  
• Set to machine for Dough mode and let it knead for 20 minutes. Once the dough is formed, add in the butter.
• Once the time is up, switch the machine to Sweet mode and 2.0 lb size, and set the Crust/Color setting for light.
• Brush the top of the loaf with milk just before the baking begins.
   
  
• Turn the loaf out onto a wire rack as soon as possible after baking is complete.
  
• Cool completely before slicing the loaf. 
   
   
  

Nothing beats a hearty, gooey and crunchy AirGrilled Cheese Sandwich. All you need is bread, butter and some cheese of your choice....voila....what a perfect comfort food!

With the Philips Airfryer it is so easy to have the perfect AirGrilled Cheese Sandwich that has a golden, crusty outside and oozy inside.

This is an awesome, easy and perfect recipe for me to prepare my lunch as my workload is pilling up and me working real hard to aim for a promotion this year.

Despite all the hardwork...everything can stop while I'm enjoying my piece of AirGrilled Cheese Sandwich!

AirGrilled Cheese Sandwich

2 slices Wholemeal Soft Bread
Shredded/Grated Cheese (I used Cheddar and Mozzarella)
Butter (salted)

Directions:

• Preheat the Airfryer at 180°C.
• Generously spread the cheese on one bread then cover it with the remaining slice.
  
• Place the sandwich on the grill pan then add a cube of butter on top of the sandwich (helps with browning the sandwich). 
   
  
• AirGrill for about 8-10 minutes or until golden brown.