I love lemon. For me there is simply nothing better than the tang of fresh lemon syrup cake. Luscious and moist, warm from the oven, Simple. Clean. Moreish. Easy peasy - you guessed it - lemon squeezey! You can pull this together with minimal ingredients and fuss. No need for fancy equipment, this works beautifully hand mixed. One bowl in, one cake tin out. It basically ices itself! Very little clean up. What could be better?
Probably my most requested recipe is also my least fancy: keto ginger crunch. I have to be honest, even before I went keto I found most ginger crunch slices very lack lustre. For starters, I hate a soggy base. Crunch is crucial. Secondly, I actually want it to taste like ginger, not just be a conduit for a chunk of icing sugar. Third, it needs to live up to my childhood dreams.
I love making things on request and when Ben asked for a jelly tip cheesecake I couldn't wait to make it as keto as possible. We don't love heavy desserts here. Having been keto for many years, the stodge and richness of most internet recipes do not hold much appeal. We like things light, clean, low-cal and low-carb. I am continually looking for ways to make things lighter and fluffier than I thought possible on keto. I think this recipe will delight your tastebuds and the little lovebugs in your house.
I absolutely love it when people recreate kiwi classic recipes using our Perfect Porridge as a substitute for flour. I am such a glutton for afghans and if there is one thing that is guaranteed to tempt me to cheat, it is afghans - imagine my delight to find this delicious keto version hits the spot and is so quick and easy to whip up! I have missed afghans in my life so much, I knew it was going to work from my first lick of the spoon. The original recipe was invented by Phil's Keto Creations and I had to test it immediately. I tweaked it a little to make it more macro friendly and suitable to fit in...
This is one of those recipes that is both comforting and rewarding to make. There is so much flavour baked into the crust and filling it is very hard to mess it up! It tastes just like the bacon and egg pie that you had growing up but none of the carb count that you don't want today. This recipe is also very flexible. If you want to make a bigger pie, just deepen the crust and add a few more eggs inside. This is the size that we make for our family of four and it leaves us plenty for lunches for everyone for the next few days. But it never lasts longer than that!