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Recipes / Keto direct

Red Velvet White Chocolate Cake

Red Velvet White Chocolate Cake

When your husband turns one of your favorite cake in Keto version, 😍😍🤤🤤❤❤
Here is the recipe:🙋
Ingredients 
CAKE
2 cups almond flour
1/2 cup Naturally Sweet Xylitol (use coffee grinder to make fine)
1 tsp baking powder
1/2 cup butter, softened
2 tsp vanilla extract
2 eggs
1 cup unsweetened almond milk
1 tsp red food colouring (use red beet extract for those sensitive to food colouring)
FROSTING 
250g cream cheese, softened
250g unsalted butter, softened
1/4 cup powdered Xylitol
1 tsp vanilla extract
INSTRUCTIONS 
CAKE
1. Preheat the oven to 180°C
2. In a large bowl, mix the almond flour, Xylitol, baking powder until fully combined. Mix in the butter and vanilla. 
3. Crack open the eggs into the bowl and stir until completely combined, then stir in the almond milk and food colouring.
4.  Prepare 12cm round cake pans. Generously butter or line baking paper to prevent sticking. Then evenly pour batter into pan.
5.  Place the pan into the oven and bake for 20-25 minutes (ovens vary) until it springs back when you touch and a toothpick comes out clean.
6.  Let cool completely before removing from the pan or it will fall apart. Best to cool in the fridge for at least 4 hours to ensure it stays intact.
7. Remove cake from pan and cut into two discs.
FROSTING
1.  In a large bowl, whip all ingredients together until fluffy, 3-5 minutes.
To assemble: place first disc of cake on work surface and spread ⅓ of frosting over top. Place second cake layer and smooth frosting over top.
Add any optional toppings as desired.
Keto Direct
Posted on April 05, 2019
Keto Direct
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Hemp Parmesan Meatballs

Hemp Parmesan Meatballs

Hemp Parmesan Meatballs
Many have asked lately about Pimp My Salad toppers. Mainly about alternate recipes use other than for their salad.
With the Parmesan series, I used them quite often in my cooking as it is conveniently perfect to use for binding foods where breadcrumbs/flour is normally used, it tastes great and is nutritious for you!
As a mother of 2 young boys whilst running a business, I want to make sure everyone still get the best nutrition in their meals despite my hectic schedule. The use of Pimp My Salad series is definitely recommended if you want a quick and nutritious dish!
Ingredients:
500g minced beef
1 whole brown onion, minced
1 carrot, chopped finely
1/2 teaspoon Cracked Pepper
1 heap tablespoon of Curry Powder
Methods:
1. Preheat oven to 200°C (Fan-forced 180°C)
2. In a pan, brown onion and carrot, set aside
3. In a large bowl, mix minced beef, onion and carrot and all other ingredients well.
4. Roll them in meatballs to desire size, make sure their size are as similar as possible (so they can cook evenly) on a tray lined with baking paper
5. Place in oven for 30 mins or till it's brown and cooked through (Mine are about 50c large. Adjust time if your meatball are a different size)
6. Serve with veggies of your choice
Keto Direct
Posted on February 01, 2019
Keto Direct
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Keto Mocha Cheesecake Fudge

Keto Mocha Cheesecake Fudge

No bake and easy to follow instructions, turned your drink into these delicious snack!
Ingredients
450 gcream cheese full fat - softened
1 cup butter salted - softened
1/3 cup Naturally Sweet erythritol
2 tbsp cocoa powder
3 tbsp cold brew coffee
Instructions
In a large bowl, combine butter, stevia and cream cheese. Blend until smooth using a hand mixer.
Take 1 cup of the butter and cream cheese mixture and pour it into a small bowl.
In the small bowl, add cocoa powder and stir until combined.
In the large bowl, add cold brew coffee, mct oil and stir until combined.
Put the contents of the small bowl (cocoa powder mixture) with a small spoon into the bottom of a silicone icecube tray. You can just spread in a small baking tin lined with baking paper if icecube tray unavailable
Put the contents of the large bowl (cold brew coffee mixture) on top of the cocoa layer and spread across the icecube tray evenly.
Chill in the fridge or freezer (4 hours in the freezer, longer in the fridge).
Store in the fridge/freezer.
Original recipe from  https://www.730sagestreet.com/keto-fudge/ with amendments from us.
Hope you enjoy!
Keto Direct
Posted on December 20, 2018
Keto Direct
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Swirl Waterdrop Blueberries Cheesecake

Swirl Waterdrop Blueberries Cheesecake

Who like cheesecake? I have always been a big fan of cheesecake and I am glad I still get to enjoy it on a Keto/LCHF way of eating! The crust and filling taste very close to the real thing to be honest! Got to give credit to all amazing Keto/LCHF chefs who spent their time on creating these yummy treats! I freeze the extra ones and put in microwave for 20 seconds(each square) and Viola!
Originally we found the recipe on https://www.ibreatheimhungry.com/easy-keto-blueberry-cheesecake-bars-low-carb/. The chef has made some amendments to the recipe below.
INGREDIENTS
For the crust:
6 tablespoons butter, melted
2 cups almond meal
1 teaspoon grated lemon zest
1/4 cup granulated xylitol sweetener
For the cheesecake filling:
500g full fat cream cheese
2 large eggs
1/2 cup granulated xylitol sweetener
1 tablespoon fresh lemon juice
1 teaspoon berry water drop
For the blueberry swirl:
1/2 cup fresh or frozen blueberries
1 tablespoon lemon juice
INSTRUCTIONS
For the crust:
Preheat the oven to 175°C.
Combine the melted butter, almond meal, sweetener and lemon zest in a medium sized bowl and mix well.
Transfer the crust dough to a 9 x 9 pan lined with baking paper or foil (this will make removing the bars much easier.
Press the crust firmly into the bottom of the pan.
Bake the crust for 8 minutes.
Remove from the oven and set aside to cool.
For the cheesecake filling:
Combine the cream cheese, eggs, sweetener and lemon juice in a blender and blend until smooth.
Pour over the par baked crust and spread out evenly in the pan.
For the blueberry swirl:
Combine the blueberries and lemon juice in a small blender cup and blend until mostly smooth.
Drop spoonfuls over the top of the cheesecake mixture.
Gently swirl through the circles of blueberry with a knife to distribute, but don’t over mix.
Bake the cheesecake bars at 175°C for 40 minutes, or until set.
Remove from the oven and cool.
Chill for at least 2 hours, preferably longer before cutting into squares to serve.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Keto Direct
Posted on November 27, 2018
Keto Direct
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