Not-so-sweet Apple Coffee Cake with Almonds

Kaffee und Kuchen

Ingredients

  • 2 eggs
  • 125 g sugar
  • 65 g unsalted butter
  • 50 ml milk
  • 150 g flour
  • 1 1/2 teaspoons baking powder
  • 2 – 3 apples, peeled, cored and sliced
  • 75 g sugar
  • 75 g butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon lemon juice
  • 3 tablespoons milk
  • 50 g slivered almonds
  • 3 drops almond extract (optional)

Making the dough

Preheat oven to 350°F. Butter a small cookie sheet or 8.5×8.5 baking dish

Making the coffee cake

  1. In a stand mixer, whisk together the eggs and sugar.
  2. In a small saucepan, combine butter and milk. Bring to a boil, and add to egg-sugar mixture.
  3. Add flour and baking powder just until blended.
  4. Spread dough onto the baking sheet
  5. Add apples in single layers and bake for 15 minutes

Making the topping

  • Melt butter and milk in a small saucepan. Add sugar, cinnamon, lemon juice and milk and bring to a boil. Add almond slivers.
  • Spread topping on top of apples once the Apfelkuchen baked for 15 minutes and bake for another 15 minutes.

Cannelés

Kaffee und Kuchen, Recipes

Ingredients

  • 3 cups milk
  • 1/2 vanilla bean, split lengthwise and scraped
  • 7 1/2 oz unsalted butter
  • 1 cup sugar
  • 2/3 cup flour
  • 1 egg yolk
  • 2 eggs
  • 2 tablespoons dark rum

To cover molds

  • 40 g beeswax
  • 60 g Butter

Day 1: Making the custard

  1. In a small saucepan combine milk and vanilla bean. Bring milk to the scaling point (180 degrees) over medium high heat. Remove the pan from the heat and add 3 tablespoons of butter. Set aside to cool until it’s lukewarm. Remove the vanilla pods from the milk.
  2. In a stand mixer, whisk together the sugar and flour. In a separate bowl, whisk together egg yolk, eggs and rum. Whisk the egg mixture into the sugar and flour mixture, then add the lukewarm milk mixture.
  3. Strain into an empty milk bottle or other container and refrigerate for at least 24 hours. It will last up to 4 days in the fridge if you want to make a few cannelés a day. The texture and flavor improves dramatically by the second and third day. Each time you use the batter, stir it well.

Day 2 and beyond: Baking the cannelés

  1. Put the mixture of the beeswax and butter in a microwave-safe container and heat for a couple of minutes until it melts. Coat the molds by pouring the mix into each mold, swirl, and then pour the access wax mixture back into the microwave-safe container. Turn molds upside down on a cooling rack with a paper towel underneath to catch drippings. Once cooled down, chill in a freezer for a few minutes.
  2. Preheat oven to 500F. Fill the molds with batter almost to the top. Bake at 500F for 10 minutes. Without opening the oven, drop the temperature to 375F and continue baking for another 45-50 minutes.
  3. Remove cannelés from the oven and quickly remove them from the molds, placing them on a cooling rack.
  4. Let cool at room temperature. Cannelés should be eaten on the day they are baked.

Enjoy!

Creme Brûlée

Desserts, Recipes

Ingredients

  • 6  large egg yolks 
  • 1  vanilla bean or 1 teaspoon vanilla extract
  • 1 cup powdered sugar 
  • 3  cups  heavy cream
  • 1/2  cup granulated sugar

Optional first step: If you want to infuse your creme brulee with flavorings like citrus zest or lavender, combine heavy cream and the flavoring in a small saucepan, and let it sit in the fridge for 2 hours. Skip this step if you’re not doing any infusion.

Heat the oven to 300°F and bring water to a boil. Place 4 – 6 ramekins in a roasting pan.

Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks, powdered sugar and a pinch of salt, until well mixed. Slowly add cream and whisk it into the egg yolk mixture.

Pour the mixture through a fine-mesh strainer into a pitcher. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Pour the custard into the prepared ramekins. Place the roasting pan in the preheated oven and pour the boiling water into the pan around the ramekins, being careful not to let any water splash into the ramekins.

Bake for 35 – 40 minutes if you have 1 inch deep ramekins, 50 – 55 min. if they are 2 inches deep. It will be barely set, but not liquid. The custard will firm up considerably in the refrigerator.

Take the ramekins out of the water batch and let them cool to room temperature. Then cover the tops with plastic wrap and chill completely in the fridge. This will take 4-6 hours.

When you’re ready to brûlée, add a thin layer of granulated sugar to the top of each one and brown the top with a blow torch.

You can store untorched creme brûlée in the fridge for up to 3 days before serving.

Enjoy!

Keto Waffles = Chaffles

Keto, Recipes

This is a great alternative to a cracker or bread.

Ingredients to make 2 waffles:

  • 1 egg
  • 1 tbsp almond flour or almond meal
  • 1 tsp baking powder
  • 1 cup mozzarella cheese

In a bowl, mix together egg, almond flour and baking powder. Add mozzarella cheese and coat it evenly with the mixture.

Grease and heat waffle iron.

Put half of the mixture into waffle iron and cook until it gets crunchy and golden.

Great instead of bread for a delicious avocado toast. Enjoy!

Hazelnut Plum Cake

Kaffee und Kuchen, Recipes

Ingredients

Bottom layer

  • 200 g (1 cup) all-purpose flour
  • 110 g (1 stick) butter
  • 60 g (1/3 cup) sugar
  • 1 1/2 tablespoons ice water

Plum filling

  • 1 jar or can of sweetened plums
  • Juice from half a lemon
  • 40 g (1/3 cup) cornstarch

Hazelnut filling

  • 3 eggs
  • 200 g (2 cups) ground hazelnuts
  • 140 g (2/3 cup) sugar
  • 125 ml (1/2 cup) milk
  • 125 ml (1/2 cup) heavy whipping cream
  • 1 tablespoon cinnamon
  • 50 g (3 tablespoons) breadcrumbs
  • 1 tablespoons flour
  • 1 teaspoon baking powder
  • 30 g candied orange peel
  • 1/2 teaspoon vanilla

Making the bottom layer:

Place 4 ingredients into a food processor. Pulse until combined, about ten 1-second pulses. Shape the dough into a disc and roll out on a lightly floured work surface . Transfer dough in a 9-inch greased Springform baking pan and refrigerate for about 1 hour.

Making the plum filling:

Drain the plums and puree them into a smooth fruit puree. Reserve the juice. Measure the plum puree and juice. Add water if necessary to get to 500 ml (2 cups). Bring 2/3rd of the plum puree to a boil. Mix the remaining 1/3rd of puress with lemon juice and cornstarch and stir it into boiling mixture. Test for taste. I couldn’t find the German plums in the US and had to adjust the puree a bit by adding sugar and more lemon juice to make it a bit sweeter and more acidic. Set aside to cool.

First baking:

Preheat oven to 375°F.

Take cooled bottom layer out of the fridge and gently poke it with a fork. Cut a piece of parchment paper into the shape of the baking pan and fill with pie weights to bake without risking it puffing up. Bake it for 15 minutes. Take it out of the oven, remove the pie weights and let it  cool.

Once plum mixture is cooled, turn it into the cooled pie shell.

Making the hazelnut cake:

Cut candied orange peel into small dice. Whisk eggs, sugar and vanilla until foamy. Add all other ingredients to combine. Pour hazelnut filling over plum mixture.

Bake for 50 minutes.

Transfer the pie onto a wire rack. Open Springform once the cake is slightly cooled.
Sprinkle with powdered sugar once it’s completely cooled.
Tip: This cake is a great make-ahead option as it’s even better the 2nd 3rd day.

 

Keto Swedish Meatballs

Keto

This recipe is from Wicked Stuff. I made a few adjustments to and the amounts of the ingredients and the preparation times .

Ingredients to make 24 meatballs:

  • 1 lb ground pork
  • 1 lb ground beef
  • 1 cup shredded cheddar
  • 1 large egg
  • 1 tbsp water
  • 1/4 cup diced shallots
  • 1 tsp fresh ground nutmeg
  • 1 tsp ground allspice
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt

Ingredients for the sauce:

  • 1 1/2 cups chicken broth
  • 1 1/2 cups whipping cream
  • 1 tbsp dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper

Heat the oven on broil.

In a large bowl, combine ground meat, cheddar cheese, egg, onion, water, nutmeg, allspice, pepper and salt (at the very end).

Roll the mixture into 1.5 inch meatballs and arrange them on two lined baking sheets.

Broil until brown. If temperature does not read 140°F yet, bake at 400°F for a few minutes to cook them through without making them tough.

Meanwhile, in a small skillet, heat the butter, chicken broth, and heavy cream over medium heat. Once it begins to simmer, reduce the heat to low and let continue simmering until it reduces. When the sauce started to get thick, add mustard, Worcestershire sauce, salt and pepper. Scrape off meat juices from the baking sheet and add to the sauce. Add meatballs to sauce and let marinade for a few minutes.

Enjoy!

Keto Blueberry Jam

Keto

This is a delicious, tangy blueberry jam with Chia seeds to make it Keto friendly. I eat it almost every morning on a couple of slides of a Keto Mini Baguettes, with a layer of salted butter and homemade hazelnut butter. My version of a P&J.

This jam is also great to transform regular yoghurt into blueberry yoghurt.

This recipe is from Low Carb Maven, I just changed it a tiny bit.

Ingredients for one jar

  • 2 cups frozen blueberries (8 ounces)
  • 1/4 cup lemon juice (2 ounces)
  • 1/4 cup erythritol
  • 1 tbsp water
  • zest from one lemon
  • 2 tbsp chia seeds

Put the frozen blueberries, lemon juice, water and erythritol in a small sauce pan over medium heat and bring to a strong simmer. Reduce heat to medium-low and simmer uncovered for 10 minutes.

Turn off the heat and lightly puree the blueberries with an immersion blender or a standing blender. Stir in the chia seeds and lemon zest.

Pour into a clean, sterilized jar. Let the blueberry jam cool before placing in the fridge.

 

 

Madeleines

Kaffee und Kuchen

Ingredients

  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon peel
  • Pinch of salt
  • 1 cup all-purpose flour, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted (browned), cooled slightly
  • Powdered sugar

Preheat oven to 350°F.

Generously butter and flour pan for large madeleines. Cool baking sheet. Using an electric mixer, beat eggs and 2/3 cup sugar in a large bowl just to blend. Beat in vanilla, lemon peel, and salt. Add flour and beat just until blended. Gradually add cooled melted butter in a steady stream, beating just until blended.

Spoon 1 tablespoon of batter into each indentation in the pan. Bake until puffed and brown, about 14 minutes. Cool for 5 minutes.

Dust cookies with powdered sugar and enjoy!

Variations:

  • Chocolate: add chocolate chips before baking
  • Earl Grey: add 1 tbsp loose-leaf Earl Grey tea and 1 tbsp honey to the dough
  • Orange Cardamom: use orange zest instead of lemon zest and add 1 tsp ground cardamom, 1/4 tsp almond extract (optional)
  • Pistachio and Orange: add one tbsp orange blossom water, 50 g pistachio, and 25 g crystallized orange peel

Keto Cappuccino

Keto, Recipes

This is how I start my day. It’s also the only way I can drink coffee without adding sugar and it looks like a nice cup of cappuccino.

Ingredients for two cups

  • 1 1/4 cups hot brewed coffee
  • 1 tbsp coconut oil
  • 1 tbsp salted butter, we use Isigny semi-sel (good butter makes a difference)
  • 1 tbsp heavy whipping cream
  • Pinch of ground cinnamon
  • 1 tbsp collagen peptides (optional)
  • Pinch of ground turmeric (optional)

Put all ingredients in a high-powered blender and blend on medium to high speed until well combined and foamy on top.

Transfer to mug and enjoy!

Keto Mini Chocolate Bundt Cakes

Keto

These are moist, dark chocolate cakes. This is a recipe from Martina’s KetoDiet blog. I just modified it a little bit.

Ingredients

  • 275 g almond flour
  • 200 g powdered erythritol (Swerve)
  • 45 g cacao powder
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 6 large eggs
  • 100 g melted butter
  • 240 g pureed zucchini
  • 2 tsp vanilla extract

Preheat the oven to 325°F and grease the bundt cake pan.

Grate zucchini with a Microplane.

In two separate bowls mix together the wet and dry ingredients respectively. Pour the wet mixture into the dry and mix together well.

Pour the batter into the prepared pan and bake for 60 minutes.

Enjoy!