Keto Kung Pao Chicken – Chinese Keto Chicken | Keto Recipes | Keto Meals and Recipes

Welcome to keto meals and recipes dot com As I've mentioned before, my mother was a European trained chef, so we had many wonderful European meals

But when my mother wanted a night out she always asked to go to a Chinese restaurant because she really loved Chinese food, and since that time I have long enjoyed going to a Chinese restaurant for lunch or dinner However, on a keto diet, going to most Chinese restaurants is not a possibility, because of all the non keto ingredients that are often part of a Chinese recipe To satisfy my current craving for Chinese takeout dinner, I'm making this keto version of kung pao chicken, which is based on a Szechuan region recipe The macronutrient ratio for this recipe is 19 to 1 with 6

8 grams of total carbs, 16 grams of dietary fiber and 52 grams of net carbs Since this is a stir-fry, it's very important that all your ingredients are prepared and ready to fry before starting

Also, cut your boneless, skinless chicken breasts into bite-size pieces I'd say about 25 centimeters or 1 inch cubes and then place your cut cubes into a large mixing bowl Add the salt, white pepper, tamari, and toss everything well to coat the chicken evenly Then add the Chinese Shaoxin cooking rice wine, but if you don't have this wine or can't get it, just substitute with dry sherry

Add The egg whites and toss to mix well Now allow the seasoned chicken cubes to marinate for at least 30 minutes Toss the chicken every once in a while so that the top pieces also get marinated well While the chicken is marinating, it's time to make the sauce In a bowl, combine the salt, Lakanto monk fruit sweetener, tamari, or if you prefer coconut aminos, apple cider vinegar and water

Stir well and set the sauce aside When it's time to begin the stir-fry, you can use either a wok or large frying pan Whichever you choose to use, place the dry pan or wok on high heat When your pan has been heated thoroughly, add the oil Swish or brush the oil so that the entire bottom and side of the pan is well coated

When you see that your oil is sizzling, add the marinated chicken cubes and all the sauce that's in the bowl Let this fry for about a minute and then toss continuously for another minute or two Toss and fry so the meat is about 50% done Actual time will depend on the size of your cubes Then, when you determine your cubes are about 50% done, scoop the cubes out of the pan and set them aside

Don't be tempted to over fry the chicken because you think it's still raw: The chicken will be placed back and have more cooking time later Next, add some more oil, then add the re-hydrated, prepared chilies Reserve a few of the dark green onion parts Add the green onions, ginger and garlic Fry until these ingredients become fragrant

For me it was about 1 or 2 minutes When you can smell the wonderful aroma, add the prepared chicken cubes and toss immediately for about 30 seconds At this point you have an option: you can choose to add raw cashews or peanuts Stir the sauce and then pour it over the meat Toss everything to combine well

After the sauce has coated the chicken, also add the powdered gelatin which will be your thickener At the very last moment, add the reserved green onion, toss once and remove immediately And that's all there is to making this amazing, flavorful, Szechuan keto kung pao chicken It's best to serve the chicken very hot That doesn't mean that it's not delicious the next day as well

What I'm trying to say is when this is first made, and it's just fresh and hot, it's really flavorful and all the aromatic ingredients are at their very best I hope you try this flavorful, Szechuan version of the keto kung pao chicken very soon Enjoy, thank you for visiting my channel and watching this video Please turn on your notification bell See you next time

The link for the printable recipe is available in the description below

Keto Chicken Marsala | Keto Recipes | Keto Meal Prep

Welcome to keto meals and recipes dot com Today I'll be making a Mediterranean recipe that is sure to impress your family and friends because they will be treated to an extraordinarily flavorful and aromatic main course, and after I've shown you how to make the chicken marsala recipe, I will show you how I prepared the two-cheese butter zoodles to complement and complete the dinner

As you can see, this dinner looks as if it would have been an Involved and complex recipe I assure you this is a very easy and relatively quick recipe to make This keto chicken marsala is one of our favorite recipes, and I'm proud to share it with you today The macronutrient ratio for this recipe is 28 to 1 with 9

3 grams of total carbs, 1 gram of soluble fiber, 38 grams of insoluble fiber, resulting in only 4 point 6 grams of net carbs for the keto chicken marsala portion of the recipe The first thing you have to do in preparing to make this recipe is to butterfly the chicken I find it easy to butterfly when I place my flat hand over the surface of the chicken breast then cut through the center, trying to make each of the two fillets as even as possible Then get a long strip of cling wrap, then place one of the fillets in the middle and fold over the cling wrap to cover, then starting at the thickest part, gently pound at that part

What you're trying to do is to make the fillet an even thickness of about a quarter-inch This will make frying the fillets easier and more even Repeat for all of the chicken fillets, and when you're done pounding them, place them on a platter Assemble all your ingredients Having everything pre-measured and assembled makes the entire cooking process much easier

I began by putting the oat fiber onto a flat plate, and then just giving the plate a little jiggle to spread out the fiber more evenly Make sure to pat dry the filleted chicken and then sprinkle with ground pepper and salt, but don't over season at this point If you don't want to use the oat fiber, this coating can easily be substituted with unflavored whey protein isolate or even coconut flour However, I'd like to mention that coconut flour will change the flavor of your finished chicken marsala Coat the filet with the oat fiber, or whatever else you may choose to use instead, and press down gently

Flip the meat and coat the other side very well After dusting with the oat fiber, place the coated chicken fillets to the side and repeat with the rest of the pieces By now you know the drill: pre-heat your dry skillet until it's hot and then pour the oil and add the unsalted butter or ghee Stir until the butter is completely melted and well-combined with the oil In this recipe, I have chosen to use olive oil because it creates a more authentic flavor, but you can substitute with grapeseed or avocado oil

I'd like to mention when you add the butter to the olive oil it helps to improve the smoke point of olive oil, so on occasion when I want a particular flavor I do use olive oil When your oil butter mixture is sizzling, lay the coated chicken fillets flat in your sizzling oil and butter mixture, arranged so the fillets are well-spaced and not crowded Fry for about 2 minutes on each side You want the chicken to have a deep golden, but light crust Remove the chicken fillets from your skillet when both the sides are done

Place them on a platter and set aside for a moment Add a second batch of butter to the same skillet you just pan fried the chicken in When the butter is melted toss in the finely chopped onions and grated garlic, and stir Fry for about one minute, so the onions are just starting to become translucent Add the lemon juice, stir and scrape the bottom of the pan

This will remove the fond and incorporate it into the sauce Next, add the dry version of the Marsala wine You can see my pan is very hot, and almost as soon as I added the wine it steamed, which is indicating the volatile alcohol molecules are evaporating Now stir for a minute or two so that the alcohol can completely evaporate, then add all the cut button mushrooms to your pan Gently spread out the mushrooms and then leave them alone for about 2 to 3 minutes to cook

This will allow the water in the mushrooms to also evaporate Then, with your spatula, turn over the mushrooms and cook the other side for a couple minutes or so You will notice that the mushrooms have reduced in size and that most of the liquid sauce has been absorbed by the mushrooms Toss gently and cook until both sides of the mushrooms are done to a medium brown stage The time needed to brown your mushrooms will depend on how thickly you cut your mushrooms

It took my mushrooms about five minutes to brown completely Next pour the chicken stock into the pan and stir well Immediately after stirring, add the heavy cream Stir and combine for five minutes to get rid of the raw cream taste and for all the flavors to combine The last part of the chicken marsala prep is to add most of your roughly chopped Italian flat-leaf parsley

Stir and cook for a couple minutes, and then place the prepared chicken fillets over the sauce Cook for one more minute and flip the chicken so the other side will also have about 30 seconds to absorb and be coated with the sauce Turn your stove top element off, because now you're done cooking the chicken marsala While still very hot I plate the chicken on a serving platter Scoop out and evenly distribute the mushrooms and the sauce

Make sure you scrape out all the sauce and pour it over the chicken I can't stress enough how good the sauce is and you won't want to waste any of it by leaving it in the pan For presentation purposes I take the reserved Italian flat-leaf parsley and place a few leaves on top, Now, as I promised, I will show you how to make my two cheese pan zoodles Start with a clean dry skillet When the skillet is hot, add your butter

To the melted butter, I added my zoodles and cooked them over medium heat First, I grated some fresh parmesiano reggiano cheese over the zoodles Then I grated my full fat mozzarella and put that on top as well With my tongs, I simply move the zoodles about to incorporate the cheese I cook the zoodles from start to finish for only five minutes

I want the zoodles to be a bit al dente – that means that the zoodles are cooked enough that they don't taste raw, but they do maintain their texture and shape You definitely don't want your zoodles to be overcooked and soggy To complete and serve the meal, I placed one portion of my zoodles onto a plate and placed one of the chicken marsala fillets on top I scooped out and arranged about a quarter of the mushrooms over the chicken and also scooped up some of the sauce To finish a beautiful presentation, take a napkin or paper towel and clean any drippings or smudges on the edge of the plate

Now you can serve this flavorful complete meal with pride Enjoy! Thank you for watching this video I look forward to showing you more of my recipes, but please turn on your notification bell, and I hope to see you next time The link for the complete written recipe is available in the description below

Keto In The UK 🥓 Keto Recipes 🍳 Low Carb Lifestyle, and Keto Weight Loss Tips (Channel Trailer) 🥑

Hi, I'm Ginger and welcome to Keto in the UK I started the ketogenic diet in 2013 to reverse my symptoms of pre-diabetes and that worked quite well! In six months my blood works become stellar and I also lost weight I started this channel to share my knowledge of recipes and of science behind the Keto diet to prove that just because we have limitations it doesn't mean that we can't enjoy all the good foods that there are around, because there's nothing that we cannot Ketofy! so come join me on my journey to Keto and to the discovery of all the possible foods we can have and more!

Crispy, Sweet and Spicy Hot BBQ Chicken Wings | Keto Chicken Wings | Keto Recipes | Paleo Wings

Welcome to keto meals and recipes dot com This will be the first of several videos that will feature oven prepared crispy barbecued chicken wings

In this video, I will show you a step-by-step demonstration on how to cut and prepare the wings and how to make the rub and sauce for my sweet and spicy hot barbecue wings The macro nutrient ratio for this recipe is 18 to 1 with 22 grams of total carbs, 03 grams of fiber, resulting in 1

9 grams of net carbs Before I forget, please preheat your oven to 200 degrees Celsius, or 400 degrees Fahrenheit, and measure out and prepare your ingredients for the dry rub as well as for the spicy hot BBQ sauce Now let's begin, and I'll show you how easy it is to cut the wings into drums, flats and tips The easiest thing, of course, is to just purchase the chicken wings already cut into drums and flats, but I find in my local grocery stores these pre-cut wings are substantially more expensive I buy the entire wing instead

As you see, the wing has three parts each section has a ball and socket joint I begin by making the first cut between the tip and the flat part Next take a hold of the drum section and cut the skin to reach the joint bone Use your knife to gently feel where the joint is

When you locate the correct spot, it's really easy to make a cut with very little pressure It may take a few tries to get familiar with this cutting process, but after just doing a few wings, I'm sure you'll feel quite comfortable in cutting up your wings Just be careful when you're using a sharp knife because the wings are a bit slippery, but save and store the tips in a freezer bag and keep in your freezer until needed These tips are great for making soups and bone broth because the tips contribute a great deal of collagen So don't throw them away

Also, carefully pat dry the drums and flats before seasoning with a dry rub Now let's prepare the dry rub In a small bowl combine a very finely ground salt, black pepper, paprika Whisk these dry ingredients well to make a very homogenous mixture, and then set that aside Now place the chicken wings into a deep mixing bowl

Sprinkle about 1/3 of the dry rub over the wings and toss carefully, then sprinkle another third, toss again and then apply the last third Coating with one third of the rub at a time will allow for more even distribution of the rub on the wings Continue to toss until you see that the rub is very evenly distributed over the drums and flats The even distribution of the rub is absolutely essential in order that your skin has a crispy deep-fried texture I'd like to reassure you that you won't be able to taste the baking powder at all, after your wings have been roasted in the oven

Why we add the baking powder is because the baking powder reacts with the fat and the chicken skin, and the resulting chemical reaction creates a nice crispy texture, which is very close to that of deep-fried chicken wings, without all the hassle of deep-frying, so please take a bit of time when applying the dry rub because this step, in my opinion, is what makes this recipe amazing Line a baking sheet with aluminum foil if you haven't done this already in the prep step Lining makes it easier to clean up because the dripping sauce and fat are really sticky Place the rack on top of the lined baking sheet and arrange the seasoned wings on top of the wire rack Having the wings on a rack like this allows for the heat and air to crisp up both sides

Otherwise if it's on the sheet, one side will be soggy Place your baking sheet and a rack into the middle position of your oven The total baking time will be 40 minutes, But, for the first part, set your timer for 20 minutes After the 20 minute mark, flip each piece over and place back in the oven, then set your timer for another 20 minutes After 40 minutes of baking, the wings should have a deep golden color and the skin should have a nice crispy texture, and don't be tempted to over bake because even the most fleshy wings don't have a lot of meat on them

And you don't want your wings to be hard and leathery While the wings are in the oven, it's time to make the sweet and spicy hot barbecue sauce I first make the caramel or maple flavored simple syrup In a small pot placed over medium heat, I add the water, sweetener and caramel or maple extract, then stir and cook at a light simmer until your simple syrup begins to look a bit thicker Then I poured the hot simple syrup into a bowl and roasted sesame seed oil

Immediately add your hot sauce, apple cider vinegar or rice vinegar Stir continuously, so that the ingredients combine very well, and the simple syrup does not crystallize, and then leave it out on your counter until your wings are done When the wings are done, remove them from the oven and place into a large mixing bowl Pour the sauce over your oven roasted wings and toss until the wings are well coated with your sweet and spicy hot barbecue sauce Based on my raw weight of the trimmed chicken wings, each serving is about 10 ounces or 284 grams

This quantity may seem excessive at first, especially for a keto diet, but remember the weight of the wings also includes the bones The total weight you are actually eating is about 5 ounces or 142 grams of actual meat and crispy skin These wings are very spicy hot with a balance of sweetness that is well complemented by serving them with a cool dipping sauce such as a ranch dip, lemon or cilantro dip or even my keto tzatziki I hope you try this recipe very soon Enjoy! Thank you for watching

Please share this recipe with your friends, and I hope to see you next time The link for the printable recipe is available in the description below

LOW CARB DESSERT RECIPES KETO CHOCOLATE FAT BOMBS 1 NET CARB

hey guys do you love chocolate but you're on low-carb diet know what today I want to share with you my chocolate I made using an ice tray so if you're on ketogenic diet on low carb diet and you crave these little babies you can make this it's easy recipes and it takes about two minutes to put it together you need only four ingredients and these are four tablespoon of coconut oil I am using an organic 1/4 tablespoon of cocoa powder and also using organic one and it has to be unsweetened two teaspoons of peanut butter you can also use almond butter but I do not have one so I'm using this crunchy peanut butter and 2 teaspoons of stevia or whatever sweetener you prefer you can use everything off whatever you have I have stevia so I've changed the angle so you can guys see me better so I'm taking a bowl I'm gonna add 4 tablespoons of cocoa powder 1/2 three or four tablespoons of the coconut oil one two and I'm gonna have to open another bottle 3 for 2 teaspoons of stevia 1/2 and 2 teaspoons of peanut butter I keep my peanut butter in the fridge because this is the real natural one so it's very liquidy if you keep it in room temperature so this is the problem you get them it's put my finger in there alright and that's it just mix it now when you have all the mixture together you're gonna use whatever ice tray you have and fill it up you can also use some nuts if you want to I have some almonds here but I'm not gonna use them because I'm using the crunchy peanut butter so I think that's enough nuts already for the servings well I've decided to use some of the almonds after all so you just go and with couple in each of the Train whatever nuts you have warm up pecans cashews even if you like pistachios would be great the Palamon sets were very hot so that's what I'm using that's for this parts can get a little messy so excuse moi if I'm a little mess if you want to be fancy then just wipe it up and that's it guys this is four ingredients two minutes chocolates you can make just shoot them in the freezer for 10 minutes and you're all done and amazing and they really hit the sweet tooth spot I hope you liked the video if you did give it a big thumbs up and subscribe to my channel and I'm gonna see you in the next video

Easy Pecan Crusted Baked Salmon Recipe – Low Carb Keto Recipes

Welcome all! Papa G here Today I present a light in delicious entree

My low carbohydrate pecan-crusted salmon recipe With just a bit over 1 gram net carbohydrates per serving and a nice balance of flavor and texture, it's a wonderful low carbohydrate meal Let's get started Start by adding some mayonnaise to a mixing bowl Add a little Dijon mustard; some apple cider vinegar; a little lemon juice; some garlic powder and just a touch of liquid sugar substitute to help balance the acidity

Give a mix to combine and set aside To a separate mixing bowl, add some ground pecans; some salt ground black pepper; and a little cayenne pepper Mix to combine Once everything is mixed together, add two tablespoons of melted unsalted butter Give another mix to incorporate

Place four salmon fillets on parchment paper – skin side down Equally divide the mayonnaise mixture over the top of each fillet Using your hands, spread the mixture over the tops and sides Now equally divide the pecans over the fillets Place in the middle of a preheated 450°F oven for seven to ten minutes

When done, remove from the oven Now this next step is optional, but I think it adds a bit to the presentation I like to run a knife along the sides to expose the salmon layers and offer a bit more uniform look There you have it folks! My low carbohydrate pecan crusted salmon recipe A light and delicious low carbohydrate meal

I hope you enjoyed this video If you did, Please like and consider subscribing I'll have something new every week Thanks for watching and I'll see you next time!

Keto Walnut Caramel Mirror Cake | Keto Recipes | Keto Cake | Gluten free Cake | Sugar free Cake

Welcome to keto meals and recipes dot com Today, I'm making a cake which I had a request for This cake is a keto version made by Ella

I had been a fan of Ella's for a very long time on her home cooking adventures channel So I'd like to thank Ella for the inspiration Also, this is a special occasion cake and makes a wonderful birthday cake, but today I'm dedicating it to all mothers for Mother's Day This is a beautiful cake but I will give you a heads up: this cake is very rich and very flavorful, but, for this keto, sugar-free and gluten-free version, you have to start making this at least 2 days before you want to serve it This is not a cake you can make and serve the same day

For example, the walnut pavlova layer and the caramel mousse cream both need about 24 hours to set before they're ready for the next steps To make this video as concise as I can, I will refer you to my chocolate truffle and caramel cream videos rather than taking the time to go through the detailed explanation on these two parts Now I'm very happy to show you how to make this delicious keto walnut caramel mirror cake The macronutrient ratio for this recipe is six point two to one with six point six grams of total carbs, 2

3 grams of dietary fiber, resulting in four point three grams of net carbs per serving There are six parts to this cake The first part is to make the walnut pavlova base Begin by assembling and weighing all the ingredients very accurately To ensure that your egg whites will be as fluffy as possible, wipe the inside of your bowl with a clean towel dipped in white vinegar

This step will remove any grease or residue on your bowl As you can see, the step will only use egg whites, but reserve your yolks for later Then pour in your egg whites And also, don't forget to preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit Then whisk at high speed until your egg whites are at a frothy stage

Add the lemon juice and whip at high speed until all the whites have been whipped and you are at the soft peak stage Then add the unflavored whey protein isolate and whip into the egg whites Begin adding the confectionery sweetener I'm using my Lakanto gold because it's extra flavorful, but note that I've ground it to confectionery consistency Whip at low speed as you add the confectionery sweetener, a couple tablespoons at a time, and also allow for the sweetener to be incorporated before adding more, if you want your base to be nice and fluffy

When you have added all of your sweetener, keep whipping at high speed until the stiff peak stage Turn off your mixer Then, add your toasted and ground walnuts to the whipped egg whites about 1/3 at a time, folding gently between each addition I'm calling this egg white mixture a pavlova because it's exactly the same technique minus the walnuts So now I've taught you how to make a pavlova base as well

When everything's been whipped up nicely, pour everything into a 16 centimeter or 6 and 1/2 inch spring-form pan, which you have lined the bottom with parchment paper, and greased your sides with either coconut oil or butter Use the back of your spatula to smooth and even out the surface Then place your spring-form pan into the lower third position and bake for 20 to 25 minutes When the timer goes off turn off the oven heat, but prop the door just slightly open I found that using my oven glove works perfectly and I let this pavlova base stay in the oven for about two to three hours After that time I take the spring-form pan and place it on my cooling rack and let it cool for about 24 hours

That is if you want your pavlova base to be nice and crispy However, if you only want it crispy on the outside and more marshmallowy on the inside, just leave it overnight So now we begin day 2 by preparing my chocolate truffle recipe A link will be provided in the description below If you're tempted to just melt a 90% Lindt chocolate and use that, that's fine, however, you must note that this will greatly change the macros and make it much less keto friendly

I use my chocolate truffle recipe, because it's actually a fat bomb and not just the ganache, and provides a lot of good healthy fats for this recipe which otherwise would be lacking After you've prepared your chocolate base, let it cool down completely For the next step, I'm transferring the cooled and crispy pavlova base to my parchment-lined eight centimeter spring-form pan Try to position it in the center so the space all around it is even As you can see, while I was transferring the pavlova base, I cracked it in half

I should have used a wider spatula, but not to worry: this little misadventure will be covered up by pouring the cool chocolate truffle liquid on top But, when you're pouring your liquid chocolate truffle on top of the base, try not to have it go down the sides too much, and pour only about a third or half at a time, then put the pan into the fridge for about 20 minutes so that your first layer of chocolate can set Repeat until you've used up all of your chocolate truffle base I just want to mention that when I film my recipe I always use the footage of the actual recipe I'm posting I want to show you that sometimes mistakes happen and you can work around them, and as Julia Child would often say in her videos, you're the only one in the kitchen, so no one will know

So be creative and fix your little mistake This is the end of the second step The third step is to make the walnut caramel layer Begin this first step by making a full batch of my caramel cream The link is provided in the description below

Once your caramel is nice and thick and you have completed all the steps as in the caramel sauce video, set the caramel cream aside and let it get to room temperature, but don't forget to stir once in a while as the cream is cooling Now I'm going to show you how to roast your raw unsalted walnuts Take a dry pan and heat it up When your pan is hot, add the raw walnuts and cook for 2 to 3 minutes, stirring occasionally You'll know that your walnuts are nicely done when they're nice and aromatic, and you can smell them

Then, remove your walnuts from the pan and place them on a cutting board to cool slightly and then chop them into even, but small, chunks This is not as finely chopped as you had done for the pavlova base You want to be able to feel a bit of crunch from the walnuts After chopping, place them into a small bowl and set that aside Now get your room-temperature egg yolks and add the confectionery sweetener

Stir or whisk until the egg yolks are pale yellow, and then set that aside Now let's get back to the saucepan with the caramel cream First add the roughly chopped walnuts and stir well For the next step, make sure your caramel sauce is cooled, then pour in the yolk mixture and stir to combine very well, and add the finely ground salt and stir again Turn on your element to very low and cook for about two minutes

Then remove the pot from your heat element and let it cool to room temperature When your walnut caramel layer is cool, now get the cake out of the fridge and spread the caramel walnut mixture on top only Try not to have any go down the sides If needed, clean off the chocolate and caramel walnut mixture that has spread down the sides, or is at the bottom Place everything back into the fridge until the caramel mousse is ready

In step four, I'll be showing you how to make the mascarpone mousse layer Begin by preparing the gelatin by dissolving one packet of powder in a quarter cup of cold water, stirring well and letting it bloom for about 10 minutes While the gelatin is set aside, in the meanwhile, add the room temperature mascarpone and confectionary sweetener to a mixing bowl Now add the vanilla extract Next, melt your bloomed gelatin in the bath of hot water and when it's liquid again, add the instant coffee and mix Then pour this gelatin mixture into your bowl with the mascarpone

Whip on high speed for a couple minutes, and then set this aside for a moment Next, into another clean mixing bowl add your cold whipping cream and whip to the stiff peak stage While I was making the whipping cream my mascarpone got a little bit too dense because of the gelatin so to soften it up, I added a couple tablespoons of whipping cream and mixed well, and when I made it creamy again, I added about 1/3 of the mascarpone and folded it until well combined Then I repeated this step until the mascarpone and the whipped cream were completely combined To make it easier to spread over the cake, I first filled a piping bag

Now is a good time to get your cake out of the fridge and, as you see, I'm using the mascarpone cream filled piping bag Place the tip near the bottom of the space Squeeze gently and evenly, filling in the space all the way around the cake, and if you have any cream left in the piping bag, just squeeze it on top Then scoop out the rest of the mascarpone cream from your bowl and place it on top of the cake Use an offset spatula and smooth out the surface and then refrigerate overnight for best results

If you don't give the mascarpone cream enough time to set, it will be very difficult to pour the caramel mirror glaze on top And this is the second reason why I have mentioned you should make this cake at least 2 days ahead Now this is the morning of the day I want to serve it, and the first thing I do is make a double batch of caramel sauce and also bloom two packets of gelatin in half a cup of cold water for about 10 minutes And when the caramel sauce is ready I turn off the heat, and then remelt the gelatin in the bath of hot water as I did before Then pour the liquid gelatin mixture into the caramel cream and stir right away to combine

Now, set the finished glaze aside to cool completely, but don't place it in the fridge You don't want it to caramelize You just want it to cool down and still be liquid The second last step is to make the chocolate flower decorations This, of course, is optional, but since I'm making a version of Ella's cake, I thought I would show you how, just in case you want to decorate your cake in the same way

So for the flower, I'm going to use baker's chocolate because I don't know how to temper keto chocolate So first weigh out your chocolate and sweetener Take your chocolate and crush it into small pieces Combine with the sweetener and place both of these into a bowl that will fit over a simmering pot of water, also known as bain marie Your element heat should be on low because you want the chocolate to melt very slowly Since not many people have made chocolate decorations before, it might be a good idea to print out a template with three different size petals

On this printout, I have a small and medium petal Next take a long strip of parchment paper and place it on top of your template Use a small teaspoon and pour some chocolate into the center of the design Then, using the back of the handle, direct the chocolate up into the petal areas If you need more chocolate, add it to the center and fill the rest of the design, then slide your strip and on the same strip make four or five more petals of the same size

Now do the same for the small petal When you place your petals on a rounded form Put them into the fridge and leave them in until you're ready to make the flower Now get your cake again, because the next step is to spread the caramel mirror glaze on top Before transferring my cake onto my serving platter, I placed four white strips of parchment over my tray

Then I remove the bottom of my springform pan and using my pizza size spatula then gently and carefully place the cake on my serving platter Then take your barely warm mirror glaze and begin pouring onto your cake: take your slightly warm caramel mirror glaze and pour onto your cake by pouring the sauce over a large spoon close to the surface When I'm pouring this mirror glaze on top, I always find that there's a few bare patches, so just scoop up some of the runoff caramel and use that to do any repairs that are needed Sometimes, if it takes you too long to apply the mirror glaze, you may find that it looks patchy or lumpy A good hack to fix this is to heat up your spatula, since it's metal, and gently glide it over the entire surface to even out the rough and less even areas

The heat of the spatula is enough to melt and smooth things out You may have to reheat your spatula to get everything as smooth as you like Now to add the crushed walnuts An easy way to add the crushed roasted walnuts to the base of the cake is to sprinkle the walnuts as close to the bottom perimeter of the cake as you can, then using your parchment Lift and press the walnuts very gently into the caramel mirror glaze You should work fairly quickly because you have to do this while the glaze is still soft and not yet set

Otherwise, the walnuts won't stick very well When you're done, remove the parchment strips by gently pulling them out and down from under the cake Also, clean off any smudges from the cake plate Now for the very last step, to make the flour which will be the final decoration, get your petal trays from the refrigerator Get a square piece of parchment and place a teaspoon of your melted chocolate in the center

You want to make a little mound of chocolate then place five of the medium petals on the outside, but handle them as little as possible, because the heat of your fingers will melt them As you see, one of my petals cracked, and it would have been a really good idea if I had made an extra few But I didn't, so I have to use some of the melted chocolate as a glue Then, to make the inside petals, add another mound of chocolate then arrange your five smaller petals so the middle part of the petal is in between the two spaces of the previous petals The ideal thing, and what Ella does, is to use gold dust too highlight and streak up the petals

This is really lovely, but I didn't have any gold dust All I had was some gold sparkles, so I'm going to use those When my flower was assembled, I let the center chocolate mounds harden completely Use an offset spatula to slide under the flower and gently place it in the center of your cake This looks really lovely and you could stop at these two layers, but because I wanted my flower to be a bit bigger, I made a third flat layer of petals and placed them on top of the cake

Whichever way you choose to decorate this rich and decadent cake, enjoy! Thank you for watching my video, and I hope you come back soon The link for this printable recipe and the links for the chocolate truffle and caramel sauce are all provided in the description below

Keto Walnut Caramel Mirror Cake | Keto Recipes | Keto Cake | Gluten free Cake | Sugar free Cake

Welcome to keto meals and recipes dot com Today, I'm making a cake which I had a request for This cake is a keto version made by Ella

I had been a fan of Ella's for a very long time on her home cooking adventures channel So I'd like to thank Ella for the inspiration Also, this is a special occasion cake and makes a wonderful birthday cake, but today I'm dedicating it to all mothers for Mother's Day This is a beautiful cake but I will give you a heads up: this cake is very rich and very flavorful, but, for this keto, sugar-free and gluten-free version, you have to start making this at least 2 days before you want to serve it This is not a cake you can make and serve the same day

For example, the walnut pavlova layer and the caramel mousse cream both need about 24 hours to set before they're ready for the next steps To make this video as concise as I can, I will refer you to my chocolate truffle and caramel cream videos rather than taking the time to go through the detailed explanation on these two parts Now I'm very happy to show you how to make this delicious keto walnut caramel mirror cake The macronutrient ratio for this recipe is six point two to one with six point six grams of total carbs, 2

3 grams of dietary fiber, resulting in four point three grams of net carbs per serving There are six parts to this cake The first part is to make the walnut pavlova base Begin by assembling and weighing all the ingredients very accurately To ensure that your egg whites will be as fluffy as possible, wipe the inside of your bowl with a clean towel dipped in white vinegar

This step will remove any grease or residue on your bowl As you can see, the step will only use egg whites, but reserve your yolks for later Then pour in your egg whites And also, don't forget to preheat your oven to 150 degrees Celsius or 300 degrees Fahrenheit Then whisk at high speed until your egg whites are at a frothy stage

Add the lemon juice and whip at high speed until all the whites have been whipped and you are at the soft peak stage Then add the unflavored whey protein isolate and whip into the egg whites Begin adding the confectionery sweetener I'm using my Lakanto gold because it's extra flavorful, but note that I've ground it to confectionery consistency Whip at low speed as you add the confectionery sweetener, a couple tablespoons at a time, and also allow for the sweetener to be incorporated before adding more, if you want your base to be nice and fluffy

When you have added all of your sweetener, keep whipping at high speed until the stiff peak stage Turn off your mixer Then, add your toasted and ground walnuts to the whipped egg whites about 1/3 at a time, folding gently between each addition I'm calling this egg white mixture a pavlova because it's exactly the same technique minus the walnuts So now I've taught you how to make a pavlova base as well

When everything's been whipped up nicely, pour everything into a 16 centimeter or 6 and 1/2 inch spring-form pan, which you have lined the bottom with parchment paper, and greased your sides with either coconut oil or butter Use the back of your spatula to smooth and even out the surface Then place your spring-form pan into the lower third position and bake for 20 to 25 minutes When the timer goes off turn off the oven heat, but prop the door just slightly open I found that using my oven glove works perfectly and I let this pavlova base stay in the oven for about two to three hours After that time I take the spring-form pan and place it on my cooling rack and let it cool for about 24 hours

That is if you want your pavlova base to be nice and crispy However, if you only want it crispy on the outside and more marshmallowy on the inside, just leave it overnight So now we begin day 2 by preparing my chocolate truffle recipe A link will be provided in the description below If you're tempted to just melt a 90% Lindt chocolate and use that, that's fine, however, you must note that this will greatly change the macros and make it much less keto friendly

I use my chocolate truffle recipe, because it's actually a fat bomb and not just the ganache, and provides a lot of good healthy fats for this recipe which otherwise would be lacking After you've prepared your chocolate base, let it cool down completely For the next step, I'm transferring the cooled and crispy pavlova base to my parchment-lined eight centimeter spring-form pan Try to position it in the center so the space all around it is even As you can see, while I was transferring the pavlova base, I cracked it in half

I should have used a wider spatula, but not to worry: this little misadventure will be covered up by pouring the cool chocolate truffle liquid on top But, when you're pouring your liquid chocolate truffle on top of the base, try not to have it go down the sides too much, and pour only about a third or half at a time, then put the pan into the fridge for about 20 minutes so that your first layer of chocolate can set Repeat until you've used up all of your chocolate truffle base I just want to mention that when I film my recipe I always use the footage of the actual recipe I'm posting I want to show you that sometimes mistakes happen and you can work around them, and as Julia Child would often say in her videos, you're the only one in the kitchen, so no one will know

So be creative and fix your little mistake This is the end of the second step The third step is to make the walnut caramel layer Begin this first step by making a full batch of my caramel cream The link is provided in the description below

Once your caramel is nice and thick and you have completed all the steps as in the caramel sauce video, set the caramel cream aside and let it get to room temperature, but don't forget to stir once in a while as the cream is cooling Now I'm going to show you how to roast your raw unsalted walnuts Take a dry pan and heat it up When your pan is hot, add the raw walnuts and cook for 2 to 3 minutes, stirring occasionally You'll know that your walnuts are nicely done when they're nice and aromatic, and you can smell them

Then, remove your walnuts from the pan and place them on a cutting board to cool slightly and then chop them into even, but small, chunks This is not as finely chopped as you had done for the pavlova base You want to be able to feel a bit of crunch from the walnuts After chopping, place them into a small bowl and set that aside Now get your room-temperature egg yolks and add the confectionery sweetener

Stir or whisk until the egg yolks are pale yellow, and then set that aside Now let's get back to the saucepan with the caramel cream First add the roughly chopped walnuts and stir well For the next step, make sure your caramel sauce is cooled, then pour in the yolk mixture and stir to combine very well, and add the finely ground salt and stir again Turn on your element to very low and cook for about two minutes

Then remove the pot from your heat element and let it cool to room temperature When your walnut caramel layer is cool, now get the cake out of the fridge and spread the caramel walnut mixture on top only Try not to have any go down the sides If needed, clean off the chocolate and caramel walnut mixture that has spread down the sides, or is at the bottom Place everything back into the fridge until the caramel mousse is ready

In step four, I'll be showing you how to make the mascarpone mousse layer Begin by preparing the gelatin by dissolving one packet of powder in a quarter cup of cold water, stirring well and letting it bloom for about 10 minutes While the gelatin is set aside, in the meanwhile, add the room temperature mascarpone and confectionary sweetener to a mixing bowl Now add the vanilla extract Next, melt your bloomed gelatin in the bath of hot water and when it's liquid again, add the instant coffee and mix Then pour this gelatin mixture into your bowl with the mascarpone

Whip on high speed for a couple minutes, and then set this aside for a moment Next, into another clean mixing bowl add your cold whipping cream and whip to the stiff peak stage While I was making the whipping cream my mascarpone got a little bit too dense because of the gelatin so to soften it up, I added a couple tablespoons of whipping cream and mixed well, and when I made it creamy again, I added about 1/3 of the mascarpone and folded it until well combined Then I repeated this step until the mascarpone and the whipped cream were completely combined To make it easier to spread over the cake, I first filled a piping bag

Now is a good time to get your cake out of the fridge and, as you see, I'm using the mascarpone cream filled piping bag Place the tip near the bottom of the space Squeeze gently and evenly, filling in the space all the way around the cake, and if you have any cream left in the piping bag, just squeeze it on top Then scoop out the rest of the mascarpone cream from your bowl and place it on top of the cake Use an offset spatula and smooth out the surface and then refrigerate overnight for best results

If you don't give the mascarpone cream enough time to set, it will be very difficult to pour the caramel mirror glaze on top And this is the second reason why I have mentioned you should make this cake at least 2 days ahead Now this is the morning of the day I want to serve it, and the first thing I do is make a double batch of caramel sauce and also bloom two packets of gelatin in half a cup of cold water for about 10 minutes And when the caramel sauce is ready I turn off the heat, and then remelt the gelatin in the bath of hot water as I did before Then pour the liquid gelatin mixture into the caramel cream and stir right away to combine

Now, set the finished glaze aside to cool completely, but don't place it in the fridge You don't want it to caramelize You just want it to cool down and still be liquid The second last step is to make the chocolate flower decorations This, of course, is optional, but since I'm making a version of Ella's cake, I thought I would show you how, just in case you want to decorate your cake in the same way

So for the flower, I'm going to use baker's chocolate because I don't know how to temper keto chocolate So first weigh out your chocolate and sweetener Take your chocolate and crush it into small pieces Combine with the sweetener and place both of these into a bowl that will fit over a simmering pot of water, also known as bain marie Your element heat should be on low because you want the chocolate to melt very slowly Since not many people have made chocolate decorations before, it might be a good idea to print out a template with three different size petals

On this printout, I have a small and medium petal Next take a long strip of parchment paper and place it on top of your template Use a small teaspoon and pour some chocolate into the center of the design Then, using the back of the handle, direct the chocolate up into the petal areas If you need more chocolate, add it to the center and fill the rest of the design, then slide your strip and on the same strip make four or five more petals of the same size

Now do the same for the small petal When you place your petals on a rounded form Put them into the fridge and leave them in until you're ready to make the flower Now get your cake again, because the next step is to spread the caramel mirror glaze on top Before transferring my cake onto my serving platter, I placed four white strips of parchment over my tray

Then I remove the bottom of my springform pan and using my pizza size spatula then gently and carefully place the cake on my serving platter Then take your barely warm mirror glaze and begin pouring onto your cake: take your slightly warm caramel mirror glaze and pour onto your cake by pouring the sauce over a large spoon close to the surface When I'm pouring this mirror glaze on top, I always find that there's a few bare patches, so just scoop up some of the runoff caramel and use that to do any repairs that are needed Sometimes, if it takes you too long to apply the mirror glaze, you may find that it looks patchy or lumpy A good hack to fix this is to heat up your spatula, since it's metal, and gently glide it over the entire surface to even out the rough and less even areas

The heat of the spatula is enough to melt and smooth things out You may have to reheat your spatula to get everything as smooth as you like Now to add the crushed walnuts An easy way to add the crushed roasted walnuts to the base of the cake is to sprinkle the walnuts as close to the bottom perimeter of the cake as you can, then using your parchment Lift and press the walnuts very gently into the caramel mirror glaze You should work fairly quickly because you have to do this while the glaze is still soft and not yet set

Otherwise, the walnuts won't stick very well When you're done, remove the parchment strips by gently pulling them out and down from under the cake Also, clean off any smudges from the cake plate Now for the very last step, to make the flour which will be the final decoration, get your petal trays from the refrigerator Get a square piece of parchment and place a teaspoon of your melted chocolate in the center

You want to make a little mound of chocolate then place five of the medium petals on the outside, but handle them as little as possible, because the heat of your fingers will melt them As you see, one of my petals cracked, and it would have been a really good idea if I had made an extra few But I didn't, so I have to use some of the melted chocolate as a glue Then, to make the inside petals, add another mound of chocolate then arrange your five smaller petals so the middle part of the petal is in between the two spaces of the previous petals The ideal thing, and what Ella does, is to use gold dust too highlight and streak up the petals

This is really lovely, but I didn't have any gold dust All I had was some gold sparkles, so I'm going to use those When my flower was assembled, I let the center chocolate mounds harden completely Use an offset spatula to slide under the flower and gently place it in the center of your cake This looks really lovely and you could stop at these two layers, but because I wanted my flower to be a bit bigger, I made a third flat layer of petals and placed them on top of the cake

Whichever way you choose to decorate this rich and decadent cake, enjoy! Thank you for watching my video, and I hope you come back soon The link for this printable recipe and the links for the chocolate truffle and caramel sauce are all provided in the description below

5 Cheap Keto Meals | Low Carb Recipes On A Budget

Hello and welcome back to my channel, today I'm going to talk you through five cheap keto meals that are awesome low carb high fat ketogenic diet friendly meals that are just great when you're on a budget, or just all when you're just looking for some more reasonable meals to fill your week out, so let's get straight to number one, egg roll in a bowl, the marriage of two perfect low carb high fat ingredients cabbage and beef mince, it's one of those easy really yummy really rewarding dishes to make that are enjoyed by the whole family, it's only a couple of ingredients to put it together, number two is my best ever chicken bake, now you can make chicken any way you like you could roast it you could make chicken soup anything you like but my favorite is my best ever chicken bake, which is roasting the chicken legs in a lovely tomato sauce with a little bit of cheese sprinkled on top and it is just so yum, so delicious and number three we've got sausages, sausages are so cheap and easy to come by and just always check to make sure you can find the lowest carbs possible, sausages that you can and my favorite is having sausages with a bit of grated cheese and sour cream and maybe a bit of avocado too – it's just a yummy go to dinner that we have at least once a week and next I have low carb cauliflower casserole, it is so easy to put together, again four ingredients in this recipe and if cauliflower aren't cheap where you are, use cheap and in season vegetables in place of cauliflower, cauliflower here fluctuates in price between $6 to sometimes as low as $2 so when it's on the lower end of the scale I go and grab me some cauliflower and do all kinds of yummy things with it and finally you can't, you can't talk cheap keto meals without talking eggs, you can scramble eggs make fried eggs make an omelette or even devilled eggs there are so many ways to enjoy eggs as part of low-carb high-fat keto diet, so there you go that's that quick and easy video for today with five low-carb keto cheap meals for you and remember check down below I'll have a blog post with all this information and more and to make it super easy for you to make all kinds of yummy low carb high fat meals and remember to leave a like and a comment let me know what is your go-to cheap keto meal I look forward to reading your comments and remember to subscribe for more low carb yummy inspirations just like this and we'll see you again soon bye