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Tag: Dessert Page 1 of 3

Danish pastry beignet edit 🥟

~ 4 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

  • 2 serving sunflower flour dough 
  • 60 gr (3 serving) Chia raspberry jam
  • 40 gr macadamia nuts roasted and lightly crushed.
  • 45 gr vanilla cream glaze.

Steps

  1. If needed, prepare the jam, the glaze and the dough.
  2. Roast the macadamia nuts and crushed them, mix them with the jam.
  3. Roll the dough and cut in 4 circle of 17cm diameter (adapted to the beignet mold) .
  4. Place the roasted nuts and jam mix in the middle of the circle, close the dough with a little bit of water. Do all the beignet.
  5. Place in the oven and bake for 18 min @ 170C.
  6. Sprinkle with the vanilla glaze and serve.

Tools and time

  • Beignet mold middle sized.

 

Nutritional data

Original recipe @ Danish pastry

Danish pastry

~ 4 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

  • 2 serving sunflower flour dough 
  • 75 gr (3 serving) Chia raspberry jam
  • 1/3 cup macadamia nuts roasted and lightly crushed.
  • 45 gr vanilla cream glaze.

Steps

  1. If needed, prepare the jam, the glaze and the dough.
  2. Roast the macadamia nuts and crushed them.
  3. Roll the dought in a rectangle form about 10cm on 20cm and cut like first photo.
  4. Add the roasted nuts, and place the jam on it.
  5. Close the dough like 
  6. Bake for 18 min @ 170C.
  7. Sprinkle with the vanilla glaze and serve.
  8. ,,,,

 

Tools and time

  •  

Nutritional data

Original recipe @ Keto Danish Pastry (With Chia Raspberry Jam!)

Milkshake raspberries 🥤

~ 1 Servings ~ Time 5 min ~ Blender ~

Ingredients

  • 1 cup raspberries (better frozen)
  • 2 cup coconut milk
  • 1 tsp vanilla extract

Steps

  1. Place the vanilla in the milk, and all in the blender.
  2. Add the frozen raspberries and milk, mix and serve.

Tools and time

  •  

Nutritional data

Decadent chocolate B-Day cake 🎂

~ 8 Servings ~ Time 1-2h ~ In fridge overnight ~ 4 days in the fridge ~

Ingredients

Chocolate donuts mix (without chocolate glazing)

  • 4 large eggs
  • 1/4 cup coconut oil
  • 1 tbsp coconut blossom nectar
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • 40 gr coconut flour
  • 30 gr cocoa powder
  • coconut oil for buttering the mould.

Classic chocolate mousse mix (half)

  • 3 eggs
  • 100 gr Lindt 70% dark chocolate
  • 1 tsp cream of tartar
  • One icing bag the keep the mix in the fridge.

Chocolate icing

  • 30 / 40 gr Lindt 85% dark chocolate
  • 2 gr cocoa powder 

Steps

-The day before-

Prepare the chocolate mousse part:

  • Separate eggs’ whites and yolks
  • Melt the chocolate in a double boiler pan.
  • Add the cream of tartar to the whites and beat them stiff.
  • Incorporate some white into the yolks with a spatula.
  • Slowly add the melted chocolate to the yolks.
  • Add the yolks and chocolate mix the the whites, mix well.
  • Pour in an icing bag and place it in the fridge minimum 5 hours but better overnight to be well taken (the firmer the better).

Prepare the Chocolate donuts mix cake part:

  1. Preheat the oven @ 175C. 
  2. Crack the eggs and mix in the kitchenaid, with the coconut oil , coconut blossom nectar and vanilla extract.
  3. Add the remaining ingredients in the kitchenaid and process ’till smooth.
  4. Butter a mould with coconut oil.
  5. Pour the mix in and place in the oven for 15 / 20 min ’till baked in the middle.
  6. Let it cool down and keep in the fridge.

Prepare the Chocolate icing part:

  1. Prepare the chocolate decoration with the Lekué icing kit, put the chocolate in the silicone pouch and place it in the boiling water for approximately 10 min.
  2. Place the letter or shapes you choose to create under the silicone transparent mat, place the nozzle on the pouch and begin to press and place chocolate on the letters; If the chocolate get too sticky place it back in the boiling water, and continue… ’till letters completed.
  3. Once finished, place the mat in the freezer just long enough for the chocolate to take.
  4. Once ready keep the letter on the mat or in a box with cocoa powder.

-Before dining-

Combine the 2 dessert and decorate :

  1. Place the chocolate donuts cake in a plate.
  2. Take the icing pouch with the chocolate mousse and begin to place a first level of chocolate mousse on the cake; Once completed place a second level of mousse with a gap from the edge to avoid the mousse to fall of the cake continue building the mousse level by level ’till the pouch is empty, it’s up to you to see what’s work for the best, to have all the mousse that stay on the cake (I’ve done a round pyramid shape here).
  3. Take the chocolate letters or/and shapes and place them on the cake.
  4. Enjoy !!! 😋

Tools and time

  •  

Nutritional data

Foatmeal all Chocolate

~ 1 Servings ~ Time 20 min ~ 7 days in the fridge ~

Ingredients

  • 3 tbsp Coconut desiccated
  • 2 tbsp 4 seed mix (Pumpkin, sunflower, sesame and flaxseed)
  • 2 tbsp chia seed
  • 1,5 tbsp coconut flaked dried
  • 2 tsp vanilla extract
  • 100 ml KOKO coconut milk or other nut milk.
  • 3 square of Lindt chocolate 85% (30gr)
  • 1 tsp cocoa powder

Steps

  1. mix the coconut desiccated, flaked and the seed and roasted in a pan ’til golden and fragrant, reserve in a bowl.
  2. Add the chia seed, cocoa powder and mix well.
  3. Add the koko milk and vanilla extract. (and coconut cream if used)
  4. Let set for 5 minutes ’til solid.
  5. Top with shredded chocolate.

Tools and time

  • Preparation time : 20 min
  • pan
  • prepare the dry ingredient in advance and add the wet ingredient last minute.

Nutritional data

Original recipe @ Keto diet Faux keto oatmeal

Carrots cake 🥕

~ 2 Servings ~ Time 30 min ~ 4 days in the fridge ~

Ingredients

  • 100 gr carrots shredded
  • 1 large egg
  • 20 gr coconut flour
  • 2 tbsp coconut oil
  • 10 gr hazelnut crushed
  • 2 tsp cinnamon powder
  • 1 tsp all spice (aka pumkin spice)
  • 1 tsp baking powder

Steps

  1. Pre heat the oven @ 175C
  2. Mix all the dry ingredients.
  3. add the wet ingredients grated carrots, egg, melted coconut, mix well.
  4. Butter 2 ramekins and put the mix in it.
  5. Cook for 12 – 15 min @ 175C.
  6. Serve hot with whipped cream or vanilla ice cream.

Tools and time

  • Preparation time : 30 min
  • All spice (aka pumkin spice) = 1/4 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp cinnamon and 1/4 tsp grounded clove.

Nutritional data – 1 serving

Original recipe @ The sugar free Londoner Keto Carrot Cake For Two

Carrot cake in mini donuts shape

12 servings made with 2 batch of carrot cake (200 gr carrots)

Nutritional data – 1 mini donuts

Chocolate donuts 🍩

~ 3 – 6 Servings ~ Time 1 h ~ 4 days in the fridge ~

Ingredients

  • 4 large eggs
  • 1/4 cup coconut oil
  • 1 tbsp coconut blossom nectar
  • 1 tbsp vanilla extract
  • 2 tsp baking powder
  • 40 gr coconut flour
  • 30 gr cocoa powder
  • 60 gr lindt 85% chocolate

Steps

  1. Pre heat the oven @ 175C. 
  2. Crack the eggs and mix in the kitchenaid, with the coconut oil , coconut blossom nectar and vanilla extract.
  3. add the remaining ingredients in the kitchenaid and process ’till smooth.
  4. grease a bagel mould (3 big) or a donut mould (6 normal size), transfert with a piping bag to form the donut.
  5. Bake for 12 – 15 min ’till not sticky. 
  6. Melt the dark chocolate bar on a flat plate on a boiling water pan. 
  7. When the donuts are cooked allow to cool and dip in melted chocolate. place the reste of chocolate on top. Option : add cocoa nibs for extra crunch. Enjoy for up to 4 days in the fridge.

Tools and time

  • Preparation time : 1 hour

Nutritional data (double size & Normal size)

Original recipe @ The Best Keto Baked Chocolate Donuts

Foatmeal Raspberries ‘n Chocolate

~ 1 Servings ~ Time 20 min ~ 7 days in the fridge ~

Ingredients

  • 3 tbsp Coconut desiccated
  • 2 tbsp 4 seed mix (Pumpkin, sunflower, sesame and flaxseed)
  • 2 tbsp chia seed
  • 1,5 tbsp coconut flaked dried
  • 2 tsp vanilla extract
  • 100 ml KOKO coconut milk or other nut milk.
  • 1/3 cup raspberries frozen or fresh (40 gr)
  • 2 square of Lindt chocolate 85% (20gr)
  • Option : 2 tbsp coconut cream, 1/4 tsp cinnamon or other spices…

Steps

  1. mix the coconut desiccated, flaked and the seed and roasted in a pan ’til golden and fragrant, reserve in a bowl.
  2. Add the chia seed, spices mix well.
  3. Add the koko milk and vanilla extract. (and coconut cream if used)
  4. Let set for 5 minutes ’til solid.
  5. Top with raspberries and shredded chocolate.

Tools and time

  • Preparation time : 20 min
  • pan
  • prepare the dry ingredient in advance and add the wet ingredient last minute.

Nutritional data

Original recipe @ Keto diet Faux keto oatmeal

Red berries crumble 🍎

~ 6 Servings ~ Time 1 h ~ Oven ~ 3 days in the fridge ~

Ingredients

  • 600 gr Courgette (5 medium)
  • 1,5 cup (220gr) Red berries – raspberries, blackberries…
  • 2 tsp cinnamom
  • 1/4 tsp nutmeg
  • 2 tbsp lemon juice
  • 1 tsp cream of tartar
  • 38gr coconut flour
  • 3 tbsp coconut oil
  • 1 tbsp coconut nectar
  • 1 tsp vanilla extract

Steps

  1. Put water to boil in a pan.
  2. Peel, take off the seed with a teaspoon, cut the courgette in 1/2 cm thick slices. 
  3. Add the courgette to the pan and when it boil again count 2 – 3 min til al-dente. drain well the water and pat dry, put it in a bowl.
  4. Add the berries, cinnamon, lemon juice, nutmeg cream of tartar and mix well.
  5. in a clean bowl mix the coconut oil (melted) the vanilla extract, the coconut nectar add the coconut flour and mix ’til it form crumbs.
  6. Place the fruit mix in ramequins add the crumbs on top.
  7. Cook about 30 min @ 160C. Top with vanilla cream.

Tools and time

  • Preparation time : 30min

Nutritional data

Original recipe @ Low-Carb Blackberry & Apple Crumble

Double chocolate cake 🍫

~ 8 Servings ~ Time 1h ~ Oven ~ 5 days room temperature in container ~

Ingredients

  • Crust : 5 large eggs
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 200 gr lindt 85% chocolate 
  • 115 gr coconut oil
  • 1 tsp of vanilla extract
  • Ganache : 30 gr coconut cream
  • 40 gr coconut oil
  • 75 gr lindt 70% chocolate

Steps

  1. Pre heat the oven @ 150C.
  2. Roughly chop the 85% chocolate place in a pan with the 115 gr coconut oil stir the vanilla in, mix well.
  3. In a bowl, mix the cocoa powder, coconut flour and eggs mix well til combine. 
  4. Bake for 40 – 45 min or ’til top is firm to touch.
  5. Remove from the foil allow to cool completely in the tin
  6. Make the ganache in a pan and melt the coconut oil, coconut cream and 70% chocolate. Put aside to cool down in the fridge for 10-15 min.
  7. To serve remove to chilled cake from the fridge and spread with the ganache. Last up to 5 days @ room temperature in a sealed container.

Tools and time

  • Preparation time : 1 hour
  • pan

 

Nutritional data

Original recipe @ World’s Best Keto Chocolate Cake

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