Banana bread is one of those things that I wasn't sure I would ever have again. I was never much of a fruit eater before keto, but I LOVED banana bread. Waide's been introducing more fruit into his diet and since we had bananas in the house, I decided to try make some. I wasn't expecting much but this was one of the best "first try" recipes that I've ever done. I love keto baking!
I'm a bit obsessed with pork at the moment, cooking it at every opportunity. Pork belly, pork dumplings, pork chops and tonight I made pork meatballs. They were incredible. I served them on a bed of fried cabbage and boiled green beans with melted butter.
- Fried cabbage and meatballs
- Meatball casserole with sour cream, broccoli and grated cheese
- Meatballs and roast veg
- Zughetti and meatballs with a tomato based sauce
- Cauliflower egg fried rice and pork meatballs
- Meatballs and sauerkraut
The holidays are traditionally a difficult time to stay on any diet. Last year I was a bit concerned about being able to do keto over christmas because of all the carbs and desserts and traditional holidays foods I would be missing out on. But I am keto for life, so the only real solution is to make my own new traditions. Pumpkin pie is an amazing traditional dessert that is so easy to "keto".
This pie was the by-product of me trying to recreate old favourites in a low carb way. It's more of a cheesecake but the flavours go together brilliantly, and all my non-keto family absolutely loved it. It freezes well and my parents were eating this for weeks after the holidays.
The fresh pumpkin I buy is 4.7g NET carbs per 100g, so the macros I have for this are based on that. I would highly recommend you work out your own because I've seen a lot of variation in the listed carbs in pumpkin.
A lot of my recipes use pecan flour as the keto friendly flour replacement. I accidentally discovered this magical stuff last year when my friend started selling pecan oil. I was a bit sceptical at first because I was not previously a fan of pecans. Boy was I ever wrong. This flour bakes so well and, in my opinion, the flavour complements other flavours beautifully. It pairs really well with savoury flavours (meatballs etc.), spicy flavours (ginger, pumpkin spice etc.), and even chocolate.
It has roughly the same amount of carbs as almond flour but quite a lot less calories because it has half the fat.
If you like cheesecake, you're in the right place. If it wasn't for how much cream cheese these use, and the fact that I am still trying to lose weight, I would probably have them in my house all the time. Lime and ginger is one of my favourite flavour combinations. I use it regularly in sweet and savoury dishes.
At 2.5g carbs each, these cupcakes make a great dessert, or if you have the metabolism of my husband, a quick snack. They don't last long in our fridge. You could make a large cheesecake out of this but the base would need to be doubled and it won't be as easily removable on a larger scale - the cupcakes are quite fragile.
Bread substitutes are something that every low carber seems to be on the hunt for. I've tried a few myself, they always just end up tasting like bird food. So I stopped trying. And then I had another accidentally genius baking moment. These muffins are not a bread replacement BUT they have a pretty good bread-like texture. They are great by themselves, or with butter, cheese or avocado. I've made these as large muffins, and in smaller moulds to make mini muffins, my next experiment will be mini bread moulds to see if they slice well. I hope you guys love this recipe as much as I do.