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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

Nutty cookie 🍪

~ 60 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~

Ingredients

  • 4 large eggs
  • 1 cup coconut oil
  • 1/2 cup cocoa powder
  • 120 gr coconut flour
  • 100 gr lindt 85% chocolate
  • 90 gr nuts Pecan or crushed hazelnut
  • 30 gr coconut nectar
  • 2 tsp vanilla extract

Steps

  1. Preheat the oven @ 180C.
  2. Melt the coconut oil and mix it with the eggs add the coconut nectar mix well.
  3. Add the vanilla extract and cocoa powder mix well.
  4. Add the coconut flour and process well, to eradicate lump if too many, pass the mix through a strainer.
  5. Place the dought in a plastic foil and optionally in the fridge an hour if too runny.
  6. use 2 sheet of parchment paper and roll the dought until it’s 1/2 cm thick.
  7. Use a cookie cutter  (5 cm diameter) to shape the cookies, repeat ’til there is no dought left.
  8. place the cookies on a baking tray and in the oven, bake for 10-12 min. Remove from the oven let cool down.
  9. Melt the chocolate in water bath, pour a little on a cookie and press a pecan nut or crushed hazelnuts on top. Do all cookie and cool down in the fridge.

Tools and time

  • Preparation time : 1 hour
  • possibly easier in a food processor like kitchen aid.

 

Nutritional data

Original recipe @ Keto Chocolate & Pecan Cookies

Waffle cookie Bun Raspberry edit 🍪

~ 30 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

  • 6 large eggs
  • 400 gr coconut cream
  • 75 gr coconut flour
  • 150 gr crushed frozen raspberries
  • 30 hazelnut crushed
  • 2 tbsp Psyllium husk
  • 1 tbsp coconut nectar
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Steps

  1. Preheat the oven @ 180C.
  2. Mix the eggs, coconut cream, coconut flour, psyllium husk, hazelnut crushed coconut nectar vanilla baking powder mix well ’til no lump. Let sit 15 min.
  3. Add the crushed frozen raspberries mix well.
  4. Dispatch in 30 servings on a baking tray.
  5. Bake in oven for 15-20 min ’til golden.

Tools and time

  • Preparation time : 1 hour

Nutritional data

Waffle cookie Bun 🍪

~ 30 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

  • 6 large eggs
  • 400 gr coconut cream
  • 75 gr coconut flour
  • 120 gr lindt 70% chocolate shredded
  • 30 hazelnut crushed
  • 2 tbsp Psyllium husk
  • 1 tbsp coconut nectar
  • 1 tsp vanilla extract
  • 1 tsp baking powder

Steps

  1. Preheat the oven @ 180C.
  2. Mix the eggs, coconut cream, coconut flour, psyllium husk, hazelnut crushed coconut nectar vanilla baking powder mix well ’til no lump. Let sit 15 min.
  3. Add the shredded chocolate mix well.
  4. Dispatch in 30 servings on a baking tray.
  5. Bake in oven for 15-20 min ’til golden.

Tools and time

  • Preparation time : 1 hour

Nutritional data

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