There is nothing more fun for me, than when the kids come and bring the grandkids for a visit! One of the things I remember about going to visit my own grandmother, was walking into her home and smelling the wonderful food she had prepared for our visit. I have carried on that tradition for my own grandchildren and they are coming this weekend.
As of now our children aren’t seriously following a keto lifestyle (despite Mom’s best nagging..lol). So, I feel a lot of pressure to show them that keto doesn’t taste like “diet food”. I will admit that making keto friendly food, is a lot tastier and easier than torturing ingredients to make the gluten-free recipes I used to make.
To make things a bit more interesting, some of our kids and grandkids suffer from tree nut allergies. So, no almond flour recipes. I have come up with 2 solutions for when I need to substitute for almond flour. The one I use most often is to grind up raw sunflower seeds in my little burr coffee grinder, into a fine meal and use that. You can do a cup for cup substitution with these. The other option is to use coconut flour (coconut is not a tree nut), but coconut flour is a sponge for soaking up moisture, and can’t be used cup for cup as a substitution. What I do if I am substituting coconut flour is to use a 1:4 ration and add 1 egg. So if a recipe calls for 1 cup of almond flour, you can use 1/4 cup coconut flour and 1 egg instead.
Why am I telling you this? Well, the goodies I made for this weekends visit are a strawberry rhubarb chiffon pie, and one of my daughter’s favorite goodies french macaron cookies. To eliminate the need for a tree nut free crust, I made this pie with the meringue crust, with some strawberries pressed into it (I have made this before with some pecans in the crust and it was a nice variation, so decided to try the berries). The macarons are usually made with almond flour, I substituted the coconut flour and increased the egg whites.
Hopefully, they will appreciate the efforts, and enjoy the amazing smells that are still wafting through the house!
Hopefully, you will give these a try and enjoy them also! Happy Friday!
- 1 meringue crust press a few of the strawberries or nuts into crust before baking
- 4 cup unsweetened rhubarb fresh or frozen finely chopped
- 1/2 cup unsweetened strawberries fresh or frozen
- 1/2 cup water
- 2 Tbsp grass-fed gelatin
- 1/4 cup keto friendly sweetener + 2 Tbsp
- 1/2 cup nut milk
- 1/2 cup heavy cream whipped
- 2 egg yolks
- 1/2 tsp vanilla
Prepare meringue crust according to recipe, slice and add a few strawberries to crust before baking.
Or add some pecans or other nut.
While crust is baking, chop rhubarb and slice strawberries and place in a medium saucepan with 2 Tbsp of keto friendly sweetener over medium heat.
Bring fruit to a boil then reduce heat and allow to simmer, stirring occasionally, until fruit is very soft and crust is finished baking.
Remove meringue crust from oven and set aside.
Once crust is finished, remove fruit from heat and add gelatin, stirring until dissolved. Beat egg yolks and nut milk in a separate bowl until smooth.
Add yolk mixture to fruit, by first adding a few spoons of the hot fruit to the yolk mixture to warm it up, then pour into fruit.
Stir until well blended.
Set aside. In mixer bowl with whisk attachment beat cream until stiff peaks form, add remaining sweetener and vanilla.
Add whipped cream into fruit.
Mix until thoroughly blended.
Pour fruit mixture into meringue crust and chill for 1 1/2-2 hours before serving.
total fat 7.1 g
net carbs 2.6 g
protein 2.7 g
These are made with coconut flour not almond flour
- 2 Tbsp coconut flour if using almond flour increase to 1/2 cup
- 6 egg whites room temperature (if using almond flour reduce by 1 egg white)
- 1/4 tsp cream of tartar
- 1/2 cup keto friendly sweetener powdered (you can use the granular and run it through a coffee/spice grinder)
- 1/2 tsp vanilla
- 1 tsp unsweetened cocoa powder
- 4 oz dark chocolate 76% or higher
- 1/2 cup heavy cream
- keto friendly sweetener optional (to taste)
- 1/4 cup freeze dried berries optional (ground)
Prepare a baking sheet by covering with parchment paper and preheat oven to 325° F.
Separate eggs store yolks for another occasion. Add egg whites to mixer bowl with whisk attachment, add cream of tartar and beat on high until stiff peaks form.
Add remaining ingredients to egg whites.
Gently fold the other ingredients into whites. Don't over mix or you will deflate your whites.
Use a pastry bag or a ziplock with the corner cut and fill with the meringue mixture (you can use a tip like the one shown, or just pipe from the cut corner).
Pipe meringue mixture onto prepared baking sheet.
Let rest about 10 mins (this allows the tops of the cookies to dry a bit before baking). Bake on lower rack of the oven for about 12-15 mins.
Melt chocolate in a microwave safe container in the microwave on high for about 2 mins. You want the chocolate to be "just" melted. If there are some small pieces stir and see if they finish melting without more time.
Once chocolate is entirely melted add cream and any sweetener you are using and mix thoroughly. Add berries if using and stir well.
Once cookies have cooled slightly add a dollop of the ganache to the bottom of a cookie and add a top.
total fat 7.2 g
net carbs 2.9 g
protein 2.1 g