I miss banana SO much and so decided to bake muffins with the magical ingredients called "banana extract", I was a little skeptical at first but the result was incredible!

This recipe is super easy, super yummy and definitely keto-friendly (low carb)!

 All you need is to get the "right" banana extract, something not too artificial, I bought mine from a local baking store. (Tips: do a quick sniff test before buying)

For this recipe we're using almond flour as the base and added some ground flaxseed to give these muffins a little nutty texture.

Feel free to add toppings to your muffins, you can add crumble topping (pulse cold butter, walnuts and almond flour in food processor) or simply top it with crushed nuts and unsweetened chocolate chips.

When I was child I love to eat Kung Chai Peng (piggy mooncake), love the pastry-flour and the syrupy taste. Being in Keto means I have to say goodbye to them and ideas start popping on tweaking recipes so I can mould them into Kung Chai Peng or shape them into mooncake.

One day, I was playing around with scones recipe (yea....with the intention of making Keto Scones) and that's the time I whipped out the brand new mooncake mould stamps....voilà....here comes my version of Kung Chai Peng.

Truly an experience of East meets West for Keto Kung Chai Peng. The texture is buttery and crumbly (like scones) but shaped into mooncakes! Next mission is to hunt for some "kung-chai" mould (piggy & fish shape) to recreate the Kung Chai Peng and to satisfy

Hey...I wouldn't trade anything for these mooncakes...my family loves them (including those who are not on Keto!).

Keto Kung Chai Peng (Mooncake Biscuit)
(Serving: 8 pieces)
Ingredients:
100 gm Almond Flour
25 gm Coconut Flour
40gm Monk Fruit Sweetener (or any sweetener of your choice)
1/2 tsp Baking Powder
1 Large Egg
1/4 cup Heavy Cream
35 gm Melted Butter
1 tsp Vanilla Extract
40 gm 90% Dark Chocolate (chopped ; optional)

Glaze (Optional):
1 Egg Yolk (add a dash heavy cream)

Directions:

1. Prepare the mooncake mould by oiling the printed-mould and the plunger it generously. I used palm oil as it has less taste/smell. (Tips: I don't recommend using wooden mould, it was a nightmare to get them out!). Set aside.
2. In a large bowl, combine all dry ingredients (except chopped dark chocolate) and mix well. Set aside.
   
3. In a separate bowl, mix and combine all of the wet ingredients.
   
4. Fold in the dry ingredients into wet ingredients with a spatula, mix until a thick doughy consistency forms.
   
5. Optional: Add the chopped chocolate to the dough and mix well.
   
6. Refrigerate the dough for 30 minutes.
7. Preheat oven to 170°C. Line the baking tray with baking parchment. 
8. Divide dough into small portion (approximately 40-45gm each as I'm using 50gm mooncake mould).
   
9. Place the dough in the mooncake plunger then plunge the piston downward for 2-3 times. This will shape the dough evenly and the pattern will be imprinted on the surface. 
   
10. To remove the printed dough, plunge the piston and slowly lift it up for the dough to gently fall onto the lined baking tray. Repeat until all the dough is used.
    
11. Bake at 170°C for 10 minutes, this will firm up the dough before applying the egg wash. 
12. Remove mooncake from the oven and brush the surface of the mooncake with egg wash. (Tips: Remove excess egg wash trapped in the gap of the pattern with kitchen paper towel). 
    
13. Return mooncake to bake for another 15 to 20 minutes until golden brown.
14. Allow the mooncake to cool before storing in an airtight container.
     
    

It has been a while since I last posted a recipe!! Yea...busy with work and working super hard to position myself for a promotion (Yay!!)

Now let's get back to baking! It was a big hit with Keto Burnt Cheesecake (and yes...I am starting to take orders and selling it...Ka-Ching!), now I'm going to take your taste bud to the next level with Chocolate Burnt Cheesecake - the Keto Style.

It all started when a dear friend of mine (also a customer) asked if I am creating the chocolate version of Keto Burnt Cheesecake. And here it is.....the creamy, yummy and chocolatey Keto Chocolate Burnt Cheese!

Keto Chocolate Burnt Cheesecake
(serving: 7-inch pan)
Ingredients:
70 gm 90% Dark Chocolate (add more for more chocolatey taste & be sure to adjust the sweetness)
500 gm Cream Cheese (room temperature)
70 gm Monk Fruit Sweetener (or any sweetener of your choice /can add up to 100gm but watch out on carb count)
3 Large Eggs (room temperature)
1 tsp Vanilla Extract
200 ml Heavy Cream
10 gm Unsweetened Cocoa Powder
10 gm Almond Flour

Directions:

1. Preheat oven at 200°C and line a 7-inch pan with baking paper.
2. In a microwaveable bowl, add dark chocolate and microwave until melted. Set aside to let it cool.
   
3. In a large mixing bowl with electric mixer, beat the cream cheese and sweetener until creamy and smooth.
   
4. Add eggs, one at a time, and scrap the side of the bowl to mix it well.
   
5. Add heavy cream and vanilla extract, and continue beating until well incorporated.
6. Pour the melted dark chocolate into the batter and beat until no white streaks remain.
   
7. Add unsweetened cocoa powder and almond flour, and continue to beat until well combined.
   
8. Pour batter into the prepared pan and gently tap to release trapped air bubbles.
   
9. Bake for 45-50 minutes until the top is nicely burnt. (Tips: the cake is done when center is set to touch)
   
10. The cake will shrink while cooling. Allow the cake to cool completely and chill it in the fridge for overnight (or at least 6 hours) for best taste.
    
    
    

What's biscotti?

 

The original meaning of Biscotti is "twice baked", which is precisely how these cookies are made. It is a unique process to make biscotti as the cookies are baked twice. Biscotti is a traditional Italian cookie.

Biscotti are usually crunchy and it is best dipped in a warm beverage such as coffee or team when eaten. The best part of biscotti.....it can be stored for a long time in an airtight container.

😁😁(ps: Biscotti have a bad reputation for being so hard they will crack a tooth...haha!)

Low Carb Biscotti
(Serving: 30 pieces)
Ingredients:

100gm Almond Flour
117gm Whey Protein (unflavoured, unsweetened)
4 tbsp Monk Fruit Sweetener
1 tbsp Baking Powder
1/2 tsp Xanthan Gum
1 tsp Agar-Agar Powder (gelatin powder)
2 tsp Cinnamon Powder
3 Eggs
1 tsp Vanilla Extract
40gm Butter (melted)
1/2 cup Chopped Nuts

Directions:

1. Preheat oven at 180°C. Line the baking tray with baking paper.
2. In a large mixing bowl, combine all the dry ingredients and whisk the ingredients together thoroughly.
3. Combine the eggs, vanilla extract and melted butter in a small mixing bowl, whisk together.
4. Add the wet ingredients into the dry ingredients and use a spatula to stir the ingredients together. 
5. Stir in the chopped nuts and mix well to combine. The dough will be sticky.
    
   
6. Split the dough into two portions and shape into a log on the tray lined with baking paper.
    
   
7. Bake for 30-35 minutes. Allow the logs to cool for 15 minutes.
   
8. Reduce the oven temperature to 160°C.
9. Slice the logs into strips about 1/2" (1.25cm) thick. Arrange the strips on the baking tray and bake at 160°C. for 8 minutes, flip each piece over and bake for another 8-10 minutes.
    
10. Remove from oven and let it cool completely.
    
11. Once completely cooled, store biscotti in an airtight container at room temperature. 
    

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)
Ingredients:
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

Directions:

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).