Welcome in the middle of nowhere

~ 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

~ 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

~ 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

~ 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

~ 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

~ 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