breakfast, dessert, diets, donuts, Keto, ketogenic, lemon, low-carb, nutrition, pastry, recipe, recipes, sweets, treats, weight loss

Tart and tasty

Well, the blog is still in transition, migrating hosts, but I am going to give adding a post a try with the new tools. Please do bear with me as there is a bit of a learning curve. Also, plug-ins and buttons, such as the print friendly button, are probably not going to work correctly until the migration is complete. I am very sorry for the inconvenience, but, the other host and tools I was using, were not as reader friendly as the new ones should be. I was getting messages that you were trying to comment and it wasn’t working, and that the follow option did not show up at all. So, hopefully, the new site will resolve all these issues and allow us to have some conversations about our keto journies, and also share tips about the recipes, including ways in which you have thought to use them in a new way, or just tweaked. I am also going to add another section beyond the recipes, which will link you to sites where you can reveiw the science about keto, and other great keto sites that I have found and enjoy. I would also love for you to tell me about favorites that you miss, as I love the challenge of turning favorites that are too carb heavy into keto friendly versions, that you can enjoy as part of your keto lifestyle.

Okay, so back to the food! I spend a lot of time experimenting in the kitchen. Sometimes, I try for something and end up with something completely different. My current focus is to try and recreate a keto friendly old fashioned sour cream donut (sorry may have drooled a little on keyboard just thinking of those beauties). So, I thought I may have done it. But, it turns out, as good as they are, they are not what I was attempting. What they tasted like instead was a danish. So, a danish they became, I whipped up a keto friendly lemon curd (lemon is hubbies favorite, but you could use the Keto Raspberry Jam recipe on any berry for a different flavor, or even put a bit of the Keto Cream Filling, the possibilities are limited only by your imagination and personal preferences).

Keto Lemon Danish

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Danish:

1/3 cup coconut flour
1 1/3 cup nut or seed flour
1 scoop MCT powder (optional)
1/4 cup keto friendly sweetener
1/2 Tbsp baking powder
1/2 cup butter-melted
1 1/2 tsp xanthan gum
1/2 cup creme fraiche or sour cream
4 eggs
1/2 tsp vanilla
1/2 tsp cinnamon
1/4 tsp mace (optional)
Glaze:
1 Tbsp butter
2 Tbsp heavy cream
1/4 tsp salt
3 Tbsp keto friendly sweetener- powdered
Lemon Curd:
2 Tbsp real lemon juice
2 Tbsp keto friendly sweetener
1 egg
1 Tbsp butter
2 tsp grass-fed gelatin

instructions:

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

In a microwave safe dish melt butter about 30-60 seconds on high (does not need to be completely liquified). Meanwhile in mixer bowl add dry ingredients for danish. Add melted butter and remaining ingredients, adding the eggs last.
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Mix well, until sticky dough forms.
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Using parchment paper or a silicone mat dusted with nut flour, begin rolling dough into donut circles (I use an ice cream scoop to measure out the dough to roll. The dough is sticky, so a gentle touch is needed, continue to dust mat/paper as needed to keep dough from sticking).
Place your donut circles on the lined cookie sheet, use your hand to manipulate the circles so that the holes aren’t too big.
Bake 22-25 mins until pastries are golden but, not too brown on the bottom.
While pastries bake, take a small saucepan and add all ingredients for the lemon curd and mix well with a whisk.
Over medium heat, whisk curd often until it begins to thicken, remove from heat and let it rest while pastries finish.
Just before taking pastries out of the oven, place all glaze ingredients in a microwave safe bowl and mix well. Microwave on high for 30 seconds so that the sweetener dissolves.
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While pastries are still warm from the oven, brush glaze lightly over each pastry. Set aside and allow to cool.
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When pastries have cooled (they can still be slightly warm, but you don’t want the curd to melt) add a small dollop of the lemon curd to the center of each pastry.
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