TRADITIONAL DEVON SCONES
(The Keto Way)
Because it’s early Summer in the UK and we have an abundance of fresh strawberries (with which to make keto strawberry jam (see my recipe earlier in the blog), I’ve been trying to find the perfect scone recipe on which I can lavish jam and clotted cream – in the traditional Devonshire way. This recipe, with lupin flour, does deliver a traditional Devon Scone (the keto way). They are light and sweet and a perfect afternoon treat that even your non-keto guests will enjoy. At only 1g net carbs each served with dairy butter, even with a good teaspoon of jam and lashings of clotted cream, you can treat yourself whenever you fancy this quintessential English afternoon tea treat.
Recipe adapted from www.queenketo.com
I’ve tried a few keto scone recipes, but have had to merge three recipes to get something that works with my preferred ingredients and that I actually like. So here it is: Probably the best keto scone recipe! They are slightly sweet and slightly moist with a great crumb, but not dry and crumbly. They are fantastic with just butter and equally delicious served with keto Strawberry Jam (from this blog) and lashings of whipped cream. At only 5 net carbs each, you can afford to add lashings of butter or cream and a tablespoon of jam!
It’s back to basics today with a simple, but delicious keto-friendly Victoria Sponge. Using home-made keto Raspberry Jam (recipe from the blog), this traditional and wonderful tea-time treat is just 5 carbs per slice! With one batch of Raspberry Jam, I made the Bakewell Tarts and this Victoria Sponge. I can’t wait for the kids to come home….. a familiar and happy taste from their childhood!
CHRISTMAS BREAD & BUTTER PUDDING
The Christmas spices (and brandy if you choose it) make this family classic extra special. It’s sweet and warm and comforting and just smells delicious. Using the ‘Simply The Best Bread Rolls’ recipe earlier in this blog, the carb count is limited to just 6 per portion. Easy to make, what’s not to love?
HAZELNUT CHOCOLATE CAKE with SALTED CARAMEL CREAM
This is a deliciously rich, nutty cake, packed with flavour and the most delicate sweetness of salted-caramel in the cream filling and topping. It’s a recipe I developed from making the keto cake part of my tiramisu and I just know it’s going to be a staple in this house for cake treats. Although rich and sweet, it only contains 6 carbs per slice! What’s not to like?
This dish is wonderfully versatile as it sits alongside steaks, roast chicken and pork just beautifully. It is rich and creamy and hardly has any carbs at all. This recipe comes in at only 3.6 carbs per person. Rich in vitamin C, vitamin K and iron, it’s a delicious little powerhouse of goodness for all keto and low-carb diet enthusiasts.
This is one of my favourite recipes. A delightful boozy treat. With only 8g of Carbs per portion, it is utterly delicious and totally decadent for a diet!
The Cake Part – Ingredients
Makes 18 pieces for 18 individual portions
- 20 tblsp Hazlenut Meal (not flour as this is too heavy)
- 2 tsp Baking Powder
- 1 tblsp Cocoa Powder (highest cocoa content you can find)
- 4 tblsp Melted Butter
- 3 medium Eggs
- 2 tsp Vanilla Essence
- Slosh Vanilla or Brown Sugar Skinny Syrup (as sugar replacement)
- 4 tsp Instant coffee in a dash of boiling water to dissolve
The Cake Part – Method
- Pre-heat oven to 175*C
- Line and lightly butter an oblong tin – 23cm x 17cm
- Combine the dry ingredients well in a bowl.
- Mix together the eggs, vanilla essence and Skinny Syrup and then add the dissolved coffee.
- Combine the dry ingredients with the egg mixture and the melted butter and mix well.
- Pour evenly into the tin and bake in the centre of the oven for 15 minutes.
- Allow to cool in the tin and then cut carefully into 18 pieces (3 x 6)
- Pieces can be frozen for future use in an airtight bag or container
The Boozy Marsala Part – Ingredients
Makes 4 individual Tiramisu desserts
- 2 shots Roma Coffee (or your favourite coffee) – Espresso measures
- 2 caps Marsala liqueur
- 4 pieces Tiramisu cake (from above)
The Boozy Marsala Part – Method
- Pour the shots of coffee and the caps of Marsala over the cake pieces in a small bowl and turn them over until they have soaked up all the liquid.
The Creamy Part – Ingredients
- 250g tub Mascarpone Cheese
- 300g Double Cream
- 2 sloshes Marsala liqueur
- 1 sosh Vanilla Skinny Syrup
The Creamy Part – Method
- Whisk the cream and mascarpone cheese together until soft peaks are formed. Then whisk in the marsala liqueur and vanilla syrup to taste and the cream is firm enough not to fall out of an upturned bowl.