cake, cupcake, dessert, diets, easy, ketogenic, nutrition, quick, quick cake, recipe

Quick and Easy!

When I share the concepts of the keto diet with others, I often hear this, “I don’t have time to cook everything from scratch.” Many of you have jobs or children or both. Even if you have neither, most of us still have busy lives. Top this with the majority of us not feeling in top health, or just plain tired from the work our body puts into trying to function on high carb/starch diets.

For any and all of these reasons, the idea of cooking everything from scratch can sound daunting. But, I want to encourage those of you who, haven’t tried keto yet, because you think you are going to be spending every spare moment stuck in the kitchen concocting something you “can” eat. Not all keto recipes are labor intensive.
Here are a couple more of my quick favorites.
The cupcake recipes are so very versatile and I use these two basic recipes to create any number of cupcake/muffins in a hurry.
For example: I vary the chocolate cupcake recipe by substituting the butter with nut butter, making it more like a “peanut” butter cup recipe. Or instead of putting Ganache on top, I add a few dark chocolate chips for a chocolate-chocolate chip muffin, or top with a few raspberries, instead. Your imagination is the limit.
Another example: I vary the vanilla cupcake by substituting keto friendly maple syrup for the keto friendly sweetener and add a few chopped nuts for a maple nut muffin; or add banana extract instead of vanilla; or add a tsp apple cider vinegar and some cinnamon for an apple cinnamon cupcake. As I said you are only limited by your imagination.

The other recipe I use is a variation of the 3 min Keto Mug Bread. This one has a couple more ingredients but I like it for its “white bread” consistency.

Remember you can click on the recipe name to be taken to a printer friendly version.

Cupcakes

2 Tbsp butter-melted

3 Tbsp nut or sunflower seed flour
2 Tbsp unsweetened cocoa powder
1 Tbsp keto friendly sweetener
2 tsp creme fraiche or sour cream
1/2 tsp vanilla
1 tsp baking powder
1 egg
Ganache
1 ounce dark chocolate (76% or higher)
1/2 Tbs heavy cream
2 tsp keto friendly powdered sweetener (you make your own in a coffee or spice grinder)

How to:

Cupcakes

Melt butter in a microwave safe bowl on high (about 15-30 seconds).

Add all other ingredients into bowl, adding the egg last.

 

Mix thoroughly, will be batter consistency.

 

Divide batter into 2 cappuccino cups or small ramekins.

 

Microwave one at a time on high for 1 min.

 

Ganache

In a microwave safe bowl melt chocolate on high (about 30-60 seconds). Watch for the chocolate to be just melted but not overheated as it will seize.

 

Add sweetener and cream and blend until smooth.

 

Pour over top of cupcakes while still warm.

 

Ganache will set as it cools.

 

 

notes

If you are eating without the ganache subtract 3 net carbs.

Remember you can click on the recipe name to be taken to a printer friendly version.

 

1 Tbsp butter-melted

3 Tbsp nut or sunflower seed flour

2 tsp keto friendly sweetener
1 tsp baking powder
1/2 tsp vanilla
1 tsp creme fraiche or sour cream
1/2 tsp xanthan gum
1 egg

How to:

In microwave safe bowl melt butter on high (15-30 seconds).

Add all ingredients to butter, adding eggs last and mix thoroughly, will be batter consistency.

 

Divide batter into 2 cappuccino cups or small ramekins.

 

Microwave individually for 1 min each.

 

Serve topped with some whipped cream and berries.

notes

Net carbs include the whipped cream and berries.

Remember you can click on the recipe name to be taken to a printer friendly version.
 
Forgive the knife job here, was slicing impaired today!

1 Tbsp butter-melted

3 Tbsp whey protein powder
3 Tbsp nut or sunflower seed flour
1 scoop MCT powder (optional)
2 tsp apple cider vinegar
1 tsp baking powder
2 eggs

How to:

Melt butter in a microwave in a 2 cup bowl (microwave safe) on high (about 15-30 seconds).

Add dry ingredients to butter, then eggs last.

 

Mix thoroughly (this takes a bit more mixing that the simple nut/seed flour recipe, due to the whey protein powder), will be the consistency of thick pancake batter.

 

Microwave on high for 2 mins slice and serve.

 

This dries out in the refrigerator, so if you are saving, it keeps better in the freezer.
 
 
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