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Fluffy Keto Waffle Recipe

I’ll see if I can’t make a video of tomorrow’s adventure with my fluffy keto bread. (keto shokupan) I got some inulin powder and I’m ready to experiment.

The greatest (and most frustrating thing) about baking is how precise you have to be. It’s an understanding of ratios. Keto baking is no different. It’s a balance of fats to liquids to powders─ and understanding what each powder does!

For example, coconut flour tends to really absorb anything that goes into it so you want to use it sparingly.

I learned this as I played with my waffle recipes. I know there has been a chaffle craze lately, but I have made them and I am not impressed on the flavor. The real issue I am having with them, is they taste like puffy egg and cheese with sugar and cinnamon in it.

If someone tells you they really can’t taste the egg in their recipe, they are flat out lying to you. Because if they can’t taste it, their taste-buds are broken.

To be fair, I have an extremely picky palate, but I know what I want when I think waffle.

If you are worried about time, this recipe literally took me 5 mins prep time, two minutes cooking on each side. Boom, done and the taste is so much better.

Recipe notes:

You do not have to use baking powder in this recipe. You can if you’d like to see how puffy they get, (I’ll probably experiment over the weekend) but I didn’t and they turned out just fine!

What you’ll need:

Wafflemaker

 

Ingredients:

2 large eggs

1/2 cup of shredded cheese (I love to use a mixed blend for mine with cheddar and colby or cheddar and finely shredded mozzarella)

1 ounce of cream cheese, softened.

2 tbsp flaxseed meal (or golden flaxseed meal)

1 tbsp of almond flour

1/2 tbsp coconut flour

pinch of salt

1/2 cup monkfruit granualted sugar (or stevia, truvia, whichever you prefer)

1.5 tbsp cinnamon (more or less if you like)

1/2 tsp ginger

1/4 tsp nutmeg (or less if you are sensitive to it, just a few sprinkles)

1/2 tsp vanilla extract

For garnish you can use a combination of fresh berries, powdered swerve, and sugar free syrup!

 

Instructions:

Preheat waffle maker (follow the instructions on yours, some are non-stick like mine, others you have to spray first) Make sure you take this time to heat your cream cheese up for 20 – 30 secs on 30% power in the microwave and cover it. Cream cheese has a nasty tendency to pop in the microwave!

  1. Beat your eggs, cheese, softened cream cheese, sugar, vanilla, and salt together.
  2. In a separate, small bowl mix all of your dry ingredients with the spices.
  3. Pour your dry ingredients in with your wet

The batter should have a wet texture and be somewhat runny.

After your wafflemaker has preheated, pour the mixture in and close the lid. Allow it to cook for 2-3 mins and then flip it and repeat the process. If you have a mini-waffle maker, this recipe with make 2.

Bon appetite! My favorite waffles.

These have the best of both worlds if you’re a fluffy waffle lover like myself. It’s soft in the middle, but has a good crunch. That’s just the best to me. ❤

If you want to make more for the family, just multiply each ingredient by 4 (or six, whatever the size of your family) and it works beautifully.

Not the best picture in the world, I took it in a rush, but here is what the finished product should look like:

keto waffles
Fluffy, yummy, and soft with a little crunch.
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Creating a new food blog

So after several weeks of mulling it over (let’s be honest, more like 3 days) I thought about how it could be confusing to have this as a writing blog and a food blog. It sort of confuses people that come here for one or the other.

I think it best to separate the two so that we keep it simple. I adore writing and I do it almost every day when I can. My food blog will probably not be as updated as this one is, however, I will try to update it once a week at the very least with my creations.

For those wondering why I choose keto recipes, mine isn’t entirely because I want to be thin (although that is a huge bonus). I also do this because I’m allergic to gluten.

And while there are tons of gluten free options, my body just gets extra sluggish when I have too much sugar, or rice/pasta/etc and I don’t like how it makes me feel.

But oh how I miss those things! Thankfully, much like everyone else, I’m discovering that the keto diet is extremely versatile and super creative. I’m always on the lookout for ways to enjoy more and more types of foods. Let’s face it, you can’t live off of eggs and cheese forever.

I had heard so many people rave over the chaffle. I’m going to have to test and experiment more with this one, because you know what I tasted when I bit into it this morning? Egg and cheese with sugar and cinnamon in it. Which is what it is made out of.

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I’m not entirely convinced of it just yet and may need to make a few more before I decide I’m definitely against it. I will say that I enjoyed the texture, it’s not exactly like a waffle, but it was firm enough that it wasn’t unpleasant.

I don’t know you guys, maybe I just have a sensitive palate. I’ll try to give it another shot though. As for the new website, I’m going to link it on here as soon as I finish it.

So what can you expect from this website?

Writing, podcasts, and audiostories. So, you know the usual things that we do. Happy Thursday guys. The weekend is almost here.

~Grey

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Fluffy bread recipe coming soon

Hey guys!

I had a rough weekend. The kind where nothing was done and nothing could be done about it. I mentioned that I was going to try out a keto bread version of the Shokupan (hokkaido milk bread) however─ I wasn’t able to.

Thanks, Grey, yeesh I was waiting on that.

I’ll be able to get to that this weekend and I’ll make sure that I share it with all of you. Until then, I’ll post up the next part of Anna’s story that we’ve been getting to on Twitter.

Here’s a picture of some fluffy bread because I love you guys and I promise I’ll get that keto version up asap. ❤

 

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More story time to come.

xoxo,

Grey

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September is here!

Hey guys! September is here, which means I’ve finally managed to move into my new space. I spent the entire holiday weekend moving and while (disappointingly enough) I didn’t get 100% moved, I got down to the point that I only need to clean. That’s a pretty darn good feeling.

While I’m getting back into the swing of things (basically building my desk and putting in my computer and waiting on Charter to take their sweet time getting my internet installed─ Why isn’t Google fiber here yet?? >.<) I’ll be able to still update my Twitter and continue adventuring with you guys~

My goal of sending a manuscript in is still very alive, even with all the chaos of moving, and I’m proud of myself for genuinely sticking to a goal. You guys may notice that I enjoy baking (I post a lot on my Twitter and Insta when I have time.) I try to add the recipe’s up on here from time to time. Especially since my diet can be incredibly restrictive and I enjoy food just like anyone else. So when I find a recipe, I like to tweak it and then post it on here.

This weekend, I want to try the classic Japanese fluffy bread (Shokupan)

Shokupan

But a keto version!

I’m always looking for ways that make my food enjoyable and keto bread (In my opinion) is one of the hardest things to get to taste right and feel right. (texture is just awful with most keto breads and they are often SO eggy) My goal this weekend is to try and see if I can perfect this using Yvonne Chen’s original “yudane” method (also known as Hokkaido Milk Bread) but with keto friendly ingredients.

Wish me luck!

xoxo

Grey

(p.s. a short story is due soon~)

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Homemade Keto Chocolate Bon-Bons with Chocolate Mousse – A perfect and Easy Valentine’s Day treat!

Ooooh love is in the air. ❤ Today, I wanted to give everyone an option that is quick, fun, and tasty for their SO. My sweetie isn’t a holiday kind of guy, so I usually make it special for the both of us by low-pressure, fancy chocolate and movies. Now I’m sharing it with all of you.

In my opinion, Lily’s has the best tasting low-sugar chocolate chips. Unfortunately, they can get pricey. But I see it as every once in a while kind of thing, so I usually splurge to buy them. Hershey’s also has a low-sugar version or you can also buy high cacao chocolate chips. Just be forewarned, that these come packed with 6-8 g of sugar per serving and if you are trying to stay on track, I recommend not doing it and opting for the pricier version. On to the recipe!

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Utensils:

  • Silicone mold for bon-bon (large or small works)
  • Large Glass or microwave-safe bowl
  • A deep saucepan
  • Large mixing bowl for the hand mixer
  • Large bowl for mixing
  • Pastry brush (or use a spoon in a pinch)

 

Ingredient list:

 

Chocolate mousse:

  • 4 oz full-fat cream cheese
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 tbsp unsweetened cocoa
  • 7-10 drops liquid stevia (or liquid sweetener equivalent)
  • 1/2 cup heavy whipping cream

Chocolate:

  • 9 oz (or the 10 oz from the store if you can’t get the Lily’s)

 

Directions:

Place a saucepan with 1 inch of water on a rolling boil (around 6-7 on your stovetop dial). As soon as it starts to boil, place the chocolate in the microwave safe bowl and place that on top of the heat. Watch the chocolate until there are just a few chunks left and it is mostly smooth. Remove from heat.

Take out your silicone mold and pour roughly about 1-2 tbsp of the chocolate into each mold then start coating the mold with chocolate. You can either use a spoon, or a pastry brush to do this. Make sure the chocolate is evenly coated on all sides and then place it in the refrigerator.

In your mixing bowl, pour the 1/2 heavy cream and use the hand mixer at medium to medium-high speed until stiff peaks start forming, or you notice it has become firm.

In a separate bowl, mix the

  • 4 oz of cream cheese
  • 1/2 tsp of vanilla
  • 1/2 tsp of cinnamon
  • 2 tbsp of unsweetened cocoa
  • and 7-10 drops of liquid stevia together.

After the mixture is smooth (no lumps) pour the ingredients into the heavy cream mixture and mix for another minute or two with the hand mixer.

Remove the chocolate from the refrigerator and scoop the mixture into the shells. Voila! a lovely chocolate coated mousse that you can decorate however you wish. If you want to be extra fancy, you can make a quick chocolate keto cake for the bottom (minus the crust), or you can pour the remaining chocolate on the bottom to create a sort of large bon-bon mousse.

Enjoy, and Happy Valentine’s Day!

See this on YouTube as well:

 

 

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Keto Plain Glazed Donuts Recipe

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Dough Ingredients:

  • 2 eggs
  • ½ cup almond flour

  • ¼ cup egg white protein powder (or whey protein powder) You can use vanilla protein powder, but I don’t like the aftertaste so I use unflavored

  • 2 tbsp coconut flour

  • ¼ cup Swerve (or your favorite granulated sweetener)

  • ¼ tsp salt

  • 2 oz cream cheese, softened

  • 2 tsp baking powder

  • 1 tsp vanilla or vanilla extract

  • ½ cup unsweetened cashew milk (or almond milk, or use the blend of the two)

Glaze

13.5 oz can of whole coconut milk

1/4 cup Swerve (or granulated sweetener of your choice)

1/2 cup heavy whipping cream

1 tsp vanilla

 

Instructions:

1) Pre-heat the oven to 350 degrees.

2) Separate 2 eggs. Set aside the egg yolks. Whip the egg whites to stiff peaks in a standing mixer and set aside.

3) In a large mixing bowl, mix together the dry ingredients (almond flour, egg white protein powder, coconut flour, Swerve, salt, softened cream cheese and baking powder).

4) Add wet ingredients (egg yolks, vanilla, and unsweetened cashew/almond milk). Stir until mixed very well.

5) Gently combine stiff egg whites with the mixture. Stir gently until mixture is all one color.

6) Spray two donut pans with coconut spray and fill each mold about 2/3 of the way.

7) Bake in the oven for 12-15 minutes or until lightly browned. Let donuts cool in pan for 5 minutes, and then take them out of their molds and set on a paper towel.

8.) Next, place 1/4 cup coconut oil in a frying pan on medium-high setting. Fry donuts on either side until they are slightly browned and then place them back on the paper towel. Let the donuts rest for 5 minutes.

8) In a large skillet/frying pan, combine coconut milk and granulated sweetener. Bring to a boil, and turn down heat to a simmer. Simmer, stirring occasionally, for 20-25 minutes, or until the liquid has reduced by about half.

Glaze notes:

 

Remove glaze from heat. If you want a thicker glaze, wait at least 45 minutes to apply glaze. If you prefer a thinner glaze, dip each donut once in the frying pan, applying glaze to both sides. If thicker, wait a few moments between dipping and then dip a second time for a thicker coat.

Recipe notes: If you replace any ingredients with others, keep in mind that the flavor will change. If you use a protein powder, vs. egg powder the texture will also change so just keep this in mind!

Enjoy!

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Keto Coffee Jelly Recipe

As a child, my step-dad used to bring me home boba tea or we would make sweet jelly with milk. But since I can’t do that on my lifestyle, I decided to alter this recipe to fit my new keto ways! For all those tea lovers out there, I’ll be adding a boba tea recipe using this coffee jelly. I’m working toward creating a keto friendly pearl or boba as well. Enjoy!

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All Ingredients

  • box (1 ounce) unflavored gelatin (or if using the small packets use 4 envelopes)
  • 3 cups boiling water; 3/4 cup cold water
  • 2 tablespoons instant coffee
  • 1/2 cup granulated sweetener
  • 1 can (14 ounces) condensed ‘milk’
  • 1 can (12.8 ounces) heavy cream (or table cream if you prefer)
  • For boba tea (bubble tea) Simply brew a black tea and add into the mix!
Jelly Instructions
  1. In a saucepot, bring 3 cups of water to a boil. Add instant coffee and sweetener. Stir until dissolved.

  2. In a large bowl, pour the gelatin into the remaining 1 cup of cold water. Let stand for about 1 minute or until gelatin powder begins to bloom.

  3. Slowly add the 3 cups of boiling coffee and stir constantly for 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.

  4. Transfer mixture to a  baking dish and allow to completely cool. Refrigerate for 2 to 3 hours or until completely set. (firm to the touch) If you prefer a firmer gelatin, use less water.

  5. In a bowl, combine condensed milk and heavy cream. Stir until blended. I like to warm mine slightly during the cold seasons.

  6. Cut set gelatin into 1-inch cubes and divide into serving cups (or a nice, tall glass). Top with the cream mixture and garnish with whipped cream, if you would like! Serve cold.

 

Keto sweetened, condensed milk (dairy-free) recipe

  • 1 Can Full-Fat Coconut Milk 13.5 oz
  • 1/3 Cup Swerve or the equivalent of your favorite powdered sweetener
Instructions
  1. In a large skillet/frying pan, combine coconut milk and granulated sweetener.
  2. Bring to a boil, and turn down heat to a simmer.
  3. Simmer, stirring occasionally, for 20-25 minutes, or until the liquid has reduced by about half.
Recipe Notes

My ‘milk’ only took about 20-25 minutes to condense, but yours may or may not take slightly longer. From my experience over the years, the larger the surface area of the pan, the faster the milk will condense. It should be slightly thick and gooey when it is finished. It will continue to thicken as it cools.

You can also add this blend to any tea to create a yummy boba tea!

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