Keto recipes
- Thread starter Arwenn
- Start date
Seeing as many of our recipes use Vanilla Essence, and the ones that the supermarket here all contain additives including glucose, here is a recipe for those of you who may wish to make your own. I haven't tried it out yet, it does take a few months to extract the flavour but it's worth a shot as opposed to store bought (& all that entails). :)
- See more at: http://www.hillshomestead.com/photos/homemade-vanilla-extract-why-didnt-i-do-this-years-ago/#sthash.jxwMSo5G.dpuf
- See more at: http://www.hillshomestead.com/photos/homemade-vanilla-extract-why-didnt-i-do-this-years-ago/#sthash.jxwMSo5G.dpuf
Notice how SMALL the servings of those things are in order to keep the carbs low. Keep in mind that three "servings" of the pecan stuff would take you to almost 20 carbs, the limit for a day... that is, 3 tablespoons.
Meanwhile, I tried our water/lard/butter custard today and I have to tell you, there is a distinct difference between it and the coconut milk/oil version. WAY more filling for less. Total satiation.
Meanwhile, I tried our water/lard/butter custard today and I have to tell you, there is a distinct difference between it and the coconut milk/oil version. WAY more filling for less. Total satiation.
I made my first batch today and it turned out far better than I had expected. Even the texture was good, although I had used pectin instead of gelatin, because that is what I still had. The custard is filling and tastes nice, but I do feel a bit funny. So I will be looking forward to trying it with water and lard. Not sure whether my kids will want to eat it with lard, but I will have a go. :) They liked my custard with coconut, I had hoped that they wouldn't, so that I could have it all to myself... No such luck. 
I found some dried coconut on the internet and you just have to add water to it and then you will have cream. Two hundred grams for one litre of cream.
Added: my eldest ate way too much when I wasn't looking, but didn't feel sick, which is remarkable, because he has been having problems with fat ever since we started this lifestyle. Maybe it was the citric acid of that pectin stuff that did the tric? :/
I found some dried coconut on the internet and you just have to add water to it and then you will have cream. Two hundred grams for one litre of cream.
Added: my eldest ate way too much when I wasn't looking, but didn't feel sick, which is remarkable, because he has been having problems with fat ever since we started this lifestyle. Maybe it was the citric acid of that pectin stuff that did the tric? :/
Magpie
Jedi
Laura said:
With all the deliciousness of the fat bomb/custards we are indeed racking up some egg whites with no place to call home. While you could incorporate them into batches of gluten-free items like pancakes for added fluffiness, if you're no longer eating like that--there is a rather neat alternative.
Face masks.
Here is an interesting link on how to make several different types of face mask with your leftover egg whites _http://healthmunsta.hubpages.com/hub/DIY-Egg-White-Face-Mask-Recipes
They can also be blended with a smidgen of coconut or olive oil for a conditioning hair mask.
The best part is: you can still read a book while your mask works on your face, as you wait for your custard to set up in the fridge. And a tip for putting the mask on your hair-simply wrap a plastic grocery bag over your hair and secure with a headband. You can condition and continue to do whatever needs doing!
Finally, if you have any children needing to make papier-mache models for school, or some type of crafty project-egg whites can be used as glue and in the papier-mache process. Here's a link on some general suggestions _http://www.instructables.com/id/6-Unusual-Uses-for-Eggs/step2/Eggceptional-Glue/.
But I have yet to find any thrilling ketogenic options for these leftover guys on the menu. If anyone has any food related recipes involving the leftovers, please post!
Second day with the water/butter/lard/egg yolks custard. They ARE delicious and the ones with coffee added taste like butterscotch. So yeah, those who can't deal with the coconut can still get the fat in. And that's not to say that you can't have a coconut one now and then.
We used 800 ml of water and 500 grams of butter and 500 grams of lard. Rest was the same. And the use of the blender at the end to incorporate air really makes a silky, light texture.
We used 800 ml of water and 500 grams of butter and 500 grams of lard. Rest was the same. And the use of the blender at the end to incorporate air really makes a silky, light texture.
Today Alana and I made a double batch of coconut-free fat bombs, adapting yesterday's recipe a bit. They came our perfect, AND they are indeed more filling. Several of us had started to notice some bad effects from the coconut, so we prefer to avoid it from now on.
Anyway, here's Laura's recipe, adapted to be Coconut-free:
400 ml water
750 grams or 1 pound sweet butter or ghee
750 grams lard if preferred
3 soup/tablespoons of plain (knox or other) gelatin
11 tsps xylitol or 14 tsps erythritol (we actually put 8 and it was sweet enough for most people - try and see how you like it.)
24 egg yolks
vanilla
Same instructions as before.
Anyway, here's Laura's recipe, adapted to be Coconut-free:
400 ml water
750 grams or 1 pound sweet butter or ghee
750 grams lard if preferred
3 soup/tablespoons of plain (knox or other) gelatin
11 tsps xylitol or 14 tsps erythritol (we actually put 8 and it was sweet enough for most people - try and see how you like it.)
24 egg yolks
vanilla
Same instructions as before.
Laura, what kind of thermometer do you use?
Our meat thermometers have a long metal stem. The problem is the heat sensor is located in the middle of the stem, quite far from the tip. You can find where the sensor is by holding the stem under a stream of hot water and finding which part along the stem reads hottest. If this part isn't immersed in what you're cooking, the food will actually be hotter than the thermometer reads. This has been a problem for us constantly with different things. I think a candy thermometer with the "probe" right at the tip would be ideal.
Our meat thermometers have a long metal stem. The problem is the heat sensor is located in the middle of the stem, quite far from the tip. You can find where the sensor is by holding the stem under a stream of hot water and finding which part along the stem reads hottest. If this part isn't immersed in what you're cooking, the food will actually be hotter than the thermometer reads. This has been a problem for us constantly with different things. I think a candy thermometer with the "probe" right at the tip would be ideal.
A reminder for those who are reacting to coconut:
3 reasons why coconut milk may not be your friend
http://www.sott.net/article/229789-3-reasons-why-coconut-milk-may-not-be-your-friend
Usually it is the guar gum in coconut milk or cream which comes from beans. Those who have had IBS might also fair worse with coconut cream or milk.
Coconut oil is usually well tolerated as it is basically 100% fat with no evil ingredients.
3 reasons why coconut milk may not be your friend
http://www.sott.net/article/229789-3-reasons-why-coconut-milk-may-not-be-your-friend
Usually it is the guar gum in coconut milk or cream which comes from beans. Those who have had IBS might also fair worse with coconut cream or milk.
Coconut oil is usually well tolerated as it is basically 100% fat with no evil ingredients.