Keto Recipes
Keto Recipes
Keto Chocolate and Mascarpone Mousse Recipe
(Camila Kost version) INGREDIENTS (2 servings): 200 g of mascarpone cheese 2 tablespoons of unsweetened cocoa powder 30 g of xylitol PREPARATION 1. Place all ingredients in a bowl. Beat until smooth. If the mascarpone is too thick, add a teaspoon of heavy cream. 2. Check the taste, add more sweetener or cocoa if needed. 3. Divide the mixture evenly between two glasses or bowls. Ready! . TIP: It is perfect if you combine it with red fruits
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Keto Lemon Pudding Recipe
(Camila Kost version) INGREDIENTS (16 servings) PUDDING 250 g of cream cheese 9 eggs 150 g of coconut flour 100 g of erythritol 115 g of butter , at room temperature 1 teaspoon of vanilla essence ½ tablespoon baking powder 1 tablespoon lemon juice 1 teaspoon grated lemon peel GLAZED 1 splash of lemon 55 g of erythritol powdered (or half a sachet of stevia + 30 g of cream cheese) 50 g of cream . PREPARATION 1. Preheat the oven to 180°C . 2. In a large bowl, whisk the butter , cream cheese, erythritol and vanilla essence. Add the eggs, one at a time, and beat. 3. Add all the dry ingredients: the coconut flour , baking powder. Stir well until a smooth paste forms. Season with lemon juice and zest, taste, and adjust the flavor and sweetness. 4. Pour the mixture into a bread pan , previously greased with butter (or covered with parchment paper). 5. Bake for 90 minutes , or until a toothpick inserted in the center comes out clean. 6. Let the pudding cool for 10 minutes and unmold. 7. In a medium bowl, whisk the erythritol powder with the cream and lemon juice. Pour over the cooled pudding. 8. Enjoy! . TIP: Other pudding options: dark chocolate chips, cinnamon, berries, or marbled chocolate (add cocoa powder to half of the mix). DOWNLOAD THE RECIPE
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Keto brownie recipe
(Camila Kost version) INGREDIENTS (10 servings) 100 g of ghee butter 100 g of 75% cocoa chocolate 100 g of hazelnut flour 65 g of erythritol 2 eggs 2 teaspoons of vanilla essence . PREPARATION 1. Preheat the oven to 180°C . 2. Cook the hazelnuts in a pan over medium heat until lightly browned. Be careful not to burn them. 3. Remove the peel with a paper towel (parts of the peel may remain) and process until crushed. 4. Place the butter and the chocolate in a microwave-safe bowl, melt them in the microwave in 20-second intervals. 5. Add the erythritol and vanilla essence. Beat well until integrated. 6. Add the eggs and hazelnut flour . Beat again until the brownie batter forms. 7. Pour the mixture into a small baking pan covered with parchment paper (I used a loaf pan) ). 8. Bake for 30 to 40 minutes (depending on whether you like them more or less cooked). Let cool for 15 minutes before removing from the mold and cutting. 9. Enjoy! . TIP: For a 2.0 version, add chocolate chips to the mix or decorate the brownie with crushed hazelnuts. , before putting it in the oven!
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