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). 
    

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).

 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.***

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. 
   
   
  

Don't ask me why I call it the "Killer Toast"....apparently this popular recipe was widely circulated among the Chinese food and baking sites. Thanks to many Facebookers that helped to translate the recipe into English and so I jumped on the bandwagon!

What is so famous about this Killer Toast? The bread is amazingly spongy "toink-toink" and pillowy soft, very irresistible texture!

It was really irresistible to the fact that I actually baked this bread twice in a day! No hassle, no fuss, just let the Tesco Bread Maker handle all the work!

The Killer Toast

180gm Egg + Milk (1 egg plus milk will give a total of 180gm)

30gm Sugar

1/2 tsp Salt

260gm Bread Flour

1 tsp Instant Yeast

30gm Butter

Directions:

•  Put all the ingredients in the bucket following the order given in your manufacturer's instructions, or in the order listed here. 
   
  
• Set the Tesco Bread Maker for the Sweet setting and 1.5 lb., and set the Crust/Color setting for light.
  
• Turn the loaf out onto a wire rack as soon as possible after baking is complete.
   
  
• Let it cool completely before slicing the bread.