Keto recipes

[Gaby]

Well, that one is missing the instructions, but I went back through the thread to find the original recipe.

I don't want to risk 24 eggs just yet, so how would you suggest to make smaller portions for experiments?

I did it by cross-multiplication for the coconut custard recipe, haven't done it for the lard one though. If I did the math correctly (:P), it looks like this for 2 servings:

2 servings version

4 egg yolks
100 grams of butter
200ml or 1 cup of coconut milk
3 tablespoons of coconut oil
2 teaspoons of gelatin
2 rounded teaspoons or xylitol
Dash of vanilla-liquid and/or powder
3 tablespoons of shredded coconut if desired.

 

[monotonic]

How do you heat it for a small serving size version?

 

[Angchop]

I tried the chococcino recipe tonight and it was delicious :)

 

[Arwenn]

How do you heat it for a small serving size version?

I portion my custard equally into pinch bowls (100mL of the liquid custard). A few go in the fridge, the others in the freezer. I take one out for the day from the freezer at 7:30am, & they are ready to eat about 10:30am onwards with a really nice texture. I just have a few bites through the day - I find it very sating & best eaten as I go, rather than in one sitting. I let it defrost at room temperature & find I don't need to heat it. It's so delicious! I'll be trying the water version soon.
:)

 

[Ollie]

How do you heat it for a small serving size version?

As I stated in an earlier post:

In order to have more options over controlling the temperature, I use a mixing bowl over a pan of boiling water - using the steam to heat the mixture.

I use this for a base of 400ml coconut milk - 4 servings size. This method is especially useful for making smaller sizes (and for larger sizes too :)) and allows easy control of the mixture temperature by either turning the heat down, or taking the saucepan off the heat.

 

[Tomek]

I tried the chococcino recipe tonight and it was delicious :)

Yes, me too ! This is my favorite fat bomb so far. I prepare it in the morning, it took less than 10 minutes, and I can take it at work in a vacuum bottle.
I'll have to try to make another batch of coconut custard some day. It's just that I don't like to throw all the egg whites in the sink, and I don't have the room to store them. I'll have to settle with my partner when she wants to make a face mask with egg whites, and this is obviously not the kind of thing that one can impose to her partner ! "Honey, do yourself a facial mask with egg whites! Do not argue! "

 

[Chad]

Ok,, reluctant as i was to drop my breakfast of espresso buckwheat toast and butter.. Gaby encouraged me to get involved in the fat bomb, so here's my first attempt:

For one person

75gms butter (presidente)
25gms lard
3 egg yokes
Espresso (like half a cup of strong coffee)
2 tsp of Xylitol

Serve with a rollie (seriously it tastes great with tobacco)

- i had no gelatin so put a very small pinch of arrowroot as a 'thickener' but i don't think it did much and i wouldn't again
- i could probably go 1 less tsp of Xylitol

I have been busily following all your experiments and yet am always a touch ad hoc so if there's not enough MCT's going on in my ingredients, please let me know.

It looked, and tastes basically a FAT FRAPPE ;D (i tried to post pictures from my FB&twitter, no dice)

I checked out a few youtube videos on how to make custard and one tip i liked was 'tempering the eggs' - ie. dropping a spoon of the warmed liquid into the bowl of egg yolks, to pre 'warm' them before pouring into the pan, to prevent curdling?

I basically followed the above directions but with espresso and it came out like a frappe with a foamy top that never flops. Ideally i would make this the day before and refrigerate to grab in the morning. It seems the fat is emulsified but i'll need to do a trial run. [it actually looks as though it might seperate a bit if left over night, just fyi)

I can feel the buzz of both the fat and the espresso and will have to try it without the caffeine, i could probably half the espresso , but for now i'm working with the coffee. I'm going to do my usual days routine and monitor my energy levels, my muscles are particularly achy today also..

_http://bakingbites.com/2009/09/how-do-you-temper-eggs/
How to Temper eggs:

Tempering eggs is a critical culinary process, especially when it comes to making puddings, custards and other similar recipes. Eggs are tempered when a hot liquid (usually milk) is carefully streamed into them, bringing the eggs up to a very high temperature without cooking them. When properly incorporated, eggs have thickening properties that will help bring a custard to the appropriate consistency. This process is trickier than it sounds, since eggs cook a lot more easily than other ingredients and the last thing you want to add to a pudding is scrambled eggs!

To temper an egg, or multiple eggs, you need a large bowl and a whisk. Give the eggs a brief whisk in the bowl. Take your hot milk mixture and, working with just a few teaspoons at a time, pour it into the eggs as you whisk continuously. Adding the milk in this slowly prevents the eggs from being coked instantly from exposure to heat. Keep adding the milk in very small increments until all of it has been added. Strain the egg mixture back into your saucepan, removing any bits of egg that might have gotten cooked, and proceed with your recipe as written.

Edit: Clarity

 

[whitecoast]

I tried doing the coconut milk free fat bombs, substituting the half cup of milk for water, but I didn't like it as much. It seems to have a waxier, less palatable texture and taste. It seems like it needs more emulsifier. Adding a bit of pure leicithin didn't sw to correct it though. I'll try adding another egg yolk or two to see if that helps. :/

 

[osher]

What i just made and am eating right now (euforic about result, will provide pictures next time if anybody wants):
First - kogel-mogel: 2 egg yolks with 2 tea spoons of chosen sweetener (i still use xylitol, waiting for erythritol to arrive) - mix a lot! Until it's sweet foam - that's kogel-mogel.
Simultaneously melted cocoa butter - around 50-80 g in a pot (very low heat).
Next: added 2 teaspoons of raw cocoa powder to kogel mogel, next added melted and a little bit cooled cocoa butter. Mixed. Put in freezer for one minute (for the butter to stiffen) and voila! Chocolate fat bomb :)

Tricky part: i used "milk frother for capuccino" for mixing - this contraption saves a lot of time than if you try to mix with teaspoon. If one wants to make bigger amount of this kind of chocolate i would use regular mixer.

 

[monotonic]

Starting from Gaby's 2-serving recipe I substituted the milk for water and used only coconut oil. The first time I forgot the water, so it curdled instantly - still edible though. I made my first successful portion today. It's like a combination of pudding and jello! I didn't add vanilla. I can taste the yolks and the coconut oil, but it's not really unpleasant. It's quite a bit more pleasant than accepting the taste of tallow or lard in large amounts, so I'm pretty happy with the result considering it's my second try.

I tried adding ginger at the end but it just clumped up and didn't flavor the mixture at all.

Observations:

1: After the yolks are fully emulsified, you can let the temperature get over 158F. Mine got to 190F and it was fine. Nice to know there is some tolerance here. I wish I knew what was the lower limit for temperature while you're adding the yolks, but it seems to be fairly low since you take the pot off the burner for this step.
2: 160F is the temperature where protein begins to cook. It makes sense you want the yolks (and gelatin?) warm, but not cooking until they are emulsified. I prefer 150F for rendering tallow; too hot and the tallow gets to tasting tallowy due to the protein getting fried - home-rendered tallow at a low temperature doesn't have those strong tastes. So I consider this temperature range to be a good data point to keep in mind while cooking.

Is it possible to make a meat-and-potatoes type custard? Like with garlic and spices? I think this could be a good way to eat strong-tasting tallow. It could be like a sauce you eat your meat with. Without xylitol it would be a good candidate for an experiment with culturing, not unlike cultured mayonnaise.

 

[Aya]

Coconut fat bombs are delicious but after having them for the past few weeks, some of us in the house are start getting bad reactions, too.
I have never had any issues with coconut before, then I realized that I hadn't had coconut milk every day for two weeks in a row in the past.
Recently, I am doing intense work out three times a week and I noticed that every time I eat coconut fat bomb after work out to increase my energy, on the contrary to what I expect, my energy level drops afterwords and I get very tired for the rest of the day.

So we are going to take a break from coconut fat bomb for awhile, too.

We also eat "paleo wrap" which is made from just coconut meat, flour and water - it's like a sheet of paper. The wrap is absolutely divine as it goes with anything such as bacon, mayonnaise, sauerkraut etc. But I am having a little too much these days and I think it is time to take a break from it as well.

I tried the chococcino recipe tonight and it was delicious :)

Nice! I love chococcino. ;)
dugdeep experimented with chococcino+coconut milk recipe the other day, it was good with one can of coconut milk, but two cans turned out to be too much. I still think the original recipe the best.

 

[Carl]

Coconut fat bombs are delicious but after having them for the past few weeks, some of us in the house are start getting bad reactions, too.
I have never had any issues with coconut before, then I realized that I hadn't had coconut milk every day for two weeks in a row in the past.
Recently, I am doing intense work out three times a week and I noticed that every time I eat coconut fat bomb after work out to increase my energy, on the contrary to what I expect, my energy level drops afterwords and I get very tired for the rest of the day.

So we are going to take a break from coconut fat bomb for awhile, too.

Same here. It was also causing massive headaches, though that may have been partly keto-adaption.

We tried the lard recipe here twice, once with regular vanilla flavour and once with chocolate flavour. Unless you have access to lots of GOOD lard (we didn't), it doesn't taste very good, and as mentioned previously, the texture is 'off'. Very thick and waxy.

The latest one we did a couple of days ago using just butter, and it is basically a chocolate mousse.

500g unsalted butter
5-7 tsp erythritol
8 egg yolks
1 cap fulvic minerals (turns out this seems to help a lot with emulsification)
4 sheets gelatin
4-6 tablespoons cocoa powder
tiny pinch of sea salt
Vanilla

Make the usual way, and continue to mix periodically while cooling.

The best thing about this is that the emulsification causes the cocoa to lose much of it's bitterness, meaning you can have a rich, smooth chocolaty texture without having to add too much sweetener to counteract it.

 

[MK Scarlett]

I've made a Fat Bomb with too different layers: Vanilla and Chocolate. It was delicious, amazing, unexpected!

The Vanilla layer has not the same consistency than the chocolate one, because when I introduced the chocolate (having been melted in a pan with some butter and Xilytol) into the half of the preparation I also added more Guar. The vanilla layer was already in the refrigerator.

Hereafter the result of it:



As I use to not calculate exactly part of this or that, I will make another one later and I will share the exact parts of each ingredients. But I put in this one:

- 17 yolks eggs - Exactly
- 350 g of worn coconut - More or less
- 200 g black chocolate (added 1 tablespoon of xilytol and 125 g of butter) - Exactly
- 7 tablespoon of Xylitol - More or less (seven is too much, I will reduce this part for the next time and I think 5 will be great)
- 500 g of butter - Exactly
- 8 g of Agar-Agar (as Guar but from the sea product) for the whole preparation and for vanilla layer - More or less; and another 4 g of Agar-Agar for chocolate layer - More or less
- 25 ml of pure vanilla Bourbon - More or less

I do not heat anything, all ingredients are put together in the blender. I had made another one during the week, and I had used the white eggs to make a foam of coconut, as nobody has specific matter with them at home. It was delicious too, especially with the Vanilla Fat Bomb... In this recipe (I cannot share the parts of it), I had used 2 cans of coconut milk (and not the worn coconut as in the following one). The consistency was better, from my point of view, and I will maybe do it with them on the next time. But it does not change anything for the taste! A sublimate one.

I think we could be ten people to eat this Fat Bomb, at least!

Thanks everybody for ideas and sharings!

 

[Tomek]

I can gladly confirm that MK's fat bomb was utterly delicious and extremely filling ! I wish I had the stomach for a second serving ! Thanks again for the meal, MK Scarlett ;)

 

[canavare]

Thanks everyone for sharing the reciepes :)