Pecan Pie Perfection

This recipe is a dish I made Telaine back on our second date however I have recreated it to be an LCHF legend. No wheat, grains or sugar here and loads of quality fats. Now that’s what I call delicious health food.

The three layers are so simple to create and add a great depth of flavour and amazing mouth feel. You’ll need a 30cm (12 inch) fluted flan tin for this recipe.

Layer One: The Crust
Combine 1⅓ cups Almond Meal, ½ cup desiccated coconut, 1½ tablespoons Xylitol, 3 tablespoons coconut flour, ½ teaspoon baking powder, ½ teaspoon salt, ½ teaspoon vanilla extract and 125gm melted grassfed butter. Stir to combine and then press in an even layer across your flan dish.

Bake in 180°C preheated oven for approx 10 mins or until lightly golden. Remove from oven and allow to cool.

Layer Two: Pecan Maple Mousse
In a mixing bowl combine 125gm softened creme cheese, ¼ cup sour cream, 2 organic eggs, ⅓ cup Xylitol, 1 teaspoon Maple Extract, and 100gm of blitzed pecans (I use raw pecans, dry roast them in a pan then blitz in a food processor until like fine sand). Mix all these ingredients together and pour into the cooled crust. Return to 180°C oven for 10 minutes. Then get ready to add final layer 😀

Layer Three: Pecan & Maple Caramel Dream
Layer 130gm dry roasted pecans over the pie top. Next melt 125gm grassfed butter in a pan and allow to brown slightly (this helps enhance the nutty taste but be sure not to burn butter), add ¼ cup Xylitol and 2 teaspoons Maple Extract and stir to combine allowing Xylitol to melt. Remove from heat and add the smallest amount of Xanthan Gum (about 1/6 of a teaspoon). Stir vigorously for a minute then drizzle the luscious buttery caramel over your pie.

NOW THE HARDEST PART…
Place the pie into your refrigerator over night 😃 If you really want to a few hours will do but overnight is even better. Serve with a generous dollop of double cream.

Telaine actually commented that this has been her favourite LCHF dessert so far and even went as far to say her favourite Pecan Pie (including non LCHF versions). Winning!

If you do ‘try this at home’ please share a photo on the face book page.

Viva La Fat

Pretty Please with a Raspberry on Top

My recipe for LCHF Lemon and Raspberry Cheesecake is soooo simple to whip up and is bound to satisfy your cravings for a sweet treat.

Preheat oven to 180°C.

For the base combine:
• 1 cup almond meal
• 1/3 cup desiccated coconut
• 2 tablespoons Xylitol
• 2 tablespoons coconut flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 100gms melted Grassfed butter

Stir well then press into a greased spring form cake tin. Bake for 8-10mins until golden. Then set aside to cool.

Increase oven to 250°C.

For the filling beat together until fluffy:
• 250gms softened cream cheese
• 1/3 cup full fat sour cream
• 3 organic eggs
• Juice and zest of 2 lemons
• 1/2 cup Xylitol

Pour this filling over the cooked base and then scatter in 200gms of fresh raspberries. With a spoon gently persuade the raspberries to sink into the cheesecake filling.

Place the cheesecake into the oven and IMMEDIATELY turn the oven down to 100°C. This temperature drop allows even cooking over the next 60mins and gives the cheesecake the beautiful texture you’re after.

Once the cheesecake has baked place in the refrigerator for at least an hour (even better next day).

Serve with fresh whipped vanilla cream and more raspberries.

Peanut Butter & Sesame Fat Bombs… YES PLEASE!

Ok, these are my first ever go at whipping up some fat bomb goodies and I’ve gotta say they are Da Bomb!

I melted down some 85% dark organic chocolate with a lil splash of heavy whipping cream and lined the silicone star molds.

For the filling I dry roasted 2 tablespoons of sesame seeds. Once they were golden and aromatic I added 2 tablespoons of coconut oil and 2 tablespoons smooth organic peanut butter.

Then simply fill and freeze.

Soooooo good with a Bulletproof Coffee 😉

LCHF Lemon Meringue Pie… AKA LMP OMG!

For a long time now I’ve had a desire to grow my own produce and be more self sufficient. The ‘River Cottage’ lifestyle is my dream! However at present I rent a house in suburbia with no room to plant veggie gardens or run chooks. So late last year I decided to build some mobile planter boxes / privacy screens for the front yard. I planted dwarf citrus in them along with herbs and some flowers. Well today I was able to ‘harvest’ my first fruit from the lemon tree.

So when life gives you lemons make LCHF treats 😉


LCHF Lemon Meringue Pies!
There’s a few steps involved in these little babies but well worth the effort. I’ve broken it down into the components.

Pie Crust Shells:
Preheat oven to 180°C
Melt 100gms Grassfed Butter, set aside to cool a little.
Mix together 1 Cup Hazelnut Meal, 1/2 Cup Almond Meal, 1Tablespoon Coconut Flour & 2 Tablespoons Xylitol.
Whisk 1 egg with cooled melted butter then stir through dry ingredients until well combined.
Divide into 4 and press into 4 greased 12cm flan tins. Bake in oven for 10-15minutes.

Lemon Curd:
Place 125gm butter and zest of 2 lemons into a saucepan on low heat until butter is melted. Combine juice of 2 lemons and 1/2 Cup of Xylitol and stir to dissolve. Add this to the melted butter and whisk well. Off the heat pour the lemon butter mix a little at a time into a bowl with 6 egg yolks. Whisk continuously as you add all the liquid. Return everything to the saucepan over low heat and whisk until curd thickens. Strain curd to remove any lumps and zest then spoon into pie crust shells.


Meringue:
Beat 2 egg whites on medium speed until soft peaks start to form. Add in a splash of vanilla extract and 2 Tablespoons of Xylitol (added gradually) and continue beating until smooth and glossy. Finally add 1/4 Teaspoon Cream of Tartar and combine.
Pipe meringue on to lemon curd and bake pies at 180° until meringue is golden.

Enjoy with a generous serve of cream.

My Bulletproof Tiramisu Treat

I’ve been having cravings lately for a delicious tiramisu (one of my favourite desserts) and decided I should attempt to make a LCHF version myself.

I’m extremely pleased to say it was a roaring success!

For those playing at home, here’s how I did it…..

First let’s start with the LCHF Sponge Cake
Ingredients
• 6 Organic Eggs (separated)
• 50gm softened grass fed butter
• 2 tablespoons xylitol
• 1 tablespoon vanilla extract (I make my own infusing half a dozen of split vanilla beans in a bottle of vodka.)
• 1/3 cup Almond Meal
• 1/3 cup Coconut Flour
• 1/2 teaspoon bicarbonate soda
• 1/2 teaspoon baking powder
• pinch of salt

Method
Preheat oven to 170°c.

Cream xylitol, butter and egg yolks in a mixer until light and fluffy, add all other ingredients except the egg whites and mix till combined.

In a clean bowl whip egg whites until they form soft peaks. Next fold 1/3 off the egg whites into the batter, then repeat this step two more times till all ingredients are combined. Be careful not to knock the air out of the egg whites.

Place batter into a lined, greased cake tin (mine was approx. 12cm x 20cm) and bake in oven for 25-30mins.

You can see how light the sponge turned out… Perfect to absorb all those decadent upgraded coffee and Kahlúa flavours.

So to creating the Bulletproof Tiramisu.
I made 1 cup of strong Upgraded Bulletproof Coffee and set aside to cool. Next I whipped 125ml of pure cream until nearly whipped. To this I added 250ml Mascarpone Cheese, a splash of Kahlúa, 50ml of the cooled coffee, a few drops of liquid stevia, a cap full of MCT Oil, and a little vanilla then I whipped til combined.

All that’s left to do then is assemble. I sliced the sponge cake into 1cm thick fingers, dipped them one-by-one into the coffee (which I also added a splash of Kahlúa to) and simply layered the fingers alternately with the cream mix and placed them into mason jars. Topped with grated dark chocolate and refrigerated for a day to let the flavours combine and infuse.

Makes 6 serves.