I miss banana SO much and so decided to bake muffins with the magical ingredients called "banana extract", I was a little skeptical at first but the result was incredible!

This recipe is super easy, super yummy and definitely keto-friendly (low carb)!

 All you need is to get the "right" banana extract, something not too artificial, I bought mine from a local baking store. (Tips: do a quick sniff test before buying)

For this recipe we're using almond flour as the base and added some ground flaxseed to give these muffins a little nutty texture.

Feel free to add toppings to your muffins, you can add crumble topping (pulse cold butter, walnuts and almond flour in food processor) or simply top it with crushed nuts and unsweetened chocolate chips.

When I was child I love to eat Kung Chai Peng (piggy mooncake), love the pastry-flour and the syrupy taste. Being in Keto means I have to say goodbye to them and ideas start popping on tweaking recipes so I can mould them into Kung Chai Peng or shape them into mooncake.

One day, I was playing around with scones recipe (yea....with the intention of making Keto Scones) and that's the time I whipped out the brand new mooncake mould stamps....voilà....here comes my version of Kung Chai Peng.

Truly an experience of East meets West for Keto Kung Chai Peng. The texture is buttery and crumbly (like scones) but shaped into mooncakes! Next mission is to hunt for some "kung-chai" mould (piggy & fish shape) to recreate the Kung Chai Peng and to satisfy

Hey...I wouldn't trade anything for these mooncakes...my family loves them (including those who are not on Keto!).

Keto Kung Chai Peng (Mooncake Biscuit)
(Serving: 8 pieces)
Ingredients:
100 gm Almond Flour
25 gm Coconut Flour
40gm Monk Fruit Sweetener (or any sweetener of your choice)
1/2 tsp Baking Powder
1 Large Egg
1/4 cup Heavy Cream
35 gm Melted Butter
1 tsp Vanilla Extract
40 gm 90% Dark Chocolate (chopped ; optional)

Glaze (Optional):
1 Egg Yolk (add a dash heavy cream)

Directions:

1. Prepare the mooncake mould by oiling the printed-mould and the plunger it generously. I used palm oil as it has less taste/smell. (Tips: I don't recommend using wooden mould, it was a nightmare to get them out!). Set aside.
2. In a large bowl, combine all dry ingredients (except chopped dark chocolate) and mix well. Set aside.
   
3. In a separate bowl, mix and combine all of the wet ingredients.
   
4. Fold in the dry ingredients into wet ingredients with a spatula, mix until a thick doughy consistency forms.
   
5. Optional: Add the chopped chocolate to the dough and mix well.
   
6. Refrigerate the dough for 30 minutes.
7. Preheat oven to 170°C. Line the baking tray with baking parchment. 
8. Divide dough into small portion (approximately 40-45gm each as I'm using 50gm mooncake mould).
   
9. Place the dough in the mooncake plunger then plunge the piston downward for 2-3 times. This will shape the dough evenly and the pattern will be imprinted on the surface. 
   
10. To remove the printed dough, plunge the piston and slowly lift it up for the dough to gently fall onto the lined baking tray. Repeat until all the dough is used.
    
11. Bake at 170°C for 10 minutes, this will firm up the dough before applying the egg wash. 
12. Remove mooncake from the oven and brush the surface of the mooncake with egg wash. (Tips: Remove excess egg wash trapped in the gap of the pattern with kitchen paper towel). 
    
13. Return mooncake to bake for another 15 to 20 minutes until golden brown.
14. Allow the mooncake to cool before storing in an airtight container.
     
    

It has been a while since I last posted a recipe!! Yea...busy with work and working super hard to position myself for a promotion (Yay!!)

Now let's get back to baking! It was a big hit with Keto Burnt Cheesecake (and yes...I am starting to take orders and selling it...Ka-Ching!), now I'm going to take your taste bud to the next level with Chocolate Burnt Cheesecake - the Keto Style.

It all started when a dear friend of mine (also a customer) asked if I am creating the chocolate version of Keto Burnt Cheesecake. And here it is.....the creamy, yummy and chocolatey Keto Chocolate Burnt Cheese!

Keto Chocolate Burnt Cheesecake
(serving: 7-inch pan)
Ingredients:
70 gm 90% Dark Chocolate (add more for more chocolatey taste & be sure to adjust the sweetness)
500 gm Cream Cheese (room temperature)
70 gm Monk Fruit Sweetener (or any sweetener of your choice /can add up to 100gm but watch out on carb count)
3 Large Eggs (room temperature)
1 tsp Vanilla Extract
200 ml Heavy Cream
10 gm Unsweetened Cocoa Powder
10 gm Almond Flour

Directions:

1. Preheat oven at 200°C and line a 7-inch pan with baking paper.
2. In a microwaveable bowl, add dark chocolate and microwave until melted. Set aside to let it cool.
   
3. In a large mixing bowl with electric mixer, beat the cream cheese and sweetener until creamy and smooth.
   
4. Add eggs, one at a time, and scrap the side of the bowl to mix it well.
   
5. Add heavy cream and vanilla extract, and continue beating until well incorporated.
6. Pour the melted dark chocolate into the batter and beat until no white streaks remain.
   
7. Add unsweetened cocoa powder and almond flour, and continue to beat until well combined.
   
8. Pour batter into the prepared pan and gently tap to release trapped air bubbles.
   
9. Bake for 45-50 minutes until the top is nicely burnt. (Tips: the cake is done when center is set to touch)
   
10. The cake will shrink while cooling. Allow the cake to cool completely and chill it in the fridge for overnight (or at least 6 hours) for best taste.
    
    
    

Yes, you heard it right! It is called "Burnt" cheesecake, originated from San Sebastian, in the Basque country (you will find the original Basque Burnt Cheesecake at La Viña bar). What started off as a mistake in the kitchen is now a big hit around the world and it is also known as one of the best cheesecake in the world.

This cheesecake is crust-less and baked at a higher temperature so the batter's edges caramelize into a natural crust. The burnt top gives the cake a rich caramelize flavor....truly a heavenly cheesecake!  

The cake is a cross between a flan and a slice of New York cheesecake!

I have been searching for the keto-version of the cake but to no avail so I tweaked the regular recipe to make it keto-friendly, guilt-free enjoyment for myself. We will be using lots of cream cheese (yay!!) and heavy cream to make the texture more creamier and richer. 

This cake (Keto Burnt Cheesecake) has been approved by my family members and neighbors too...! (they consist of keto-er and non-ketoer)

 

Few tips from The Almost Famous Mom so you can have maximum enjoyment of Keto Burnt Cheesecake:

• Make sure the cream cheese is at room temperature! 
• No kidding! The temperature is high for this cake!
• Don't be stingy with the baking paper when lining the cake pan! 
• Be sure to leave it to cool completely before attempting to peel the cake away from the baking paper! 
• Taste-testing: The cake will taste more like flan (hmmm...souffle-like) if you eat it when it is warm / cooled (but not chilled)
• Chill the cake for at least few hours (8 hours or so) to allow it to set completely! The cake will taste more creamier and less flan-like texture - it's really worth the wait! 
   

Keto Burnt Cheesecake

(serving: 7-inch cake)

Ingredients:

500 gm Cream Cheese (room temperature)

70 gm Monk Fruit Sweetener (or any sweetener of your choice; you may adjust the sweetness to your liking)

200 ml Heavy Cream (Whipping Cream)

3 Large Eggs (room temperature)

18 gm Almond Flour 

1 tsp Vanilla Extract (optional)

Directions:

1. Preheat oven to 200°C. Prepare a 7-inch cake pan by lining it with baking paper, making sure the paper extends about 2 inches above the top of the pan.
2. Using an electric mixer, cream together cream cheese and sweetener until creamy and smooth.
3. Add eggs, one at a time, make sure to scrap the side of the bowl to mix it well.
4. Add heavy cream and vanilla extract (if using) and beat until well incorporated.
5. Using a spatula, fold in the almond flour.
6. Pour batter into the prepared pan, gently tap the pan to release any trapped air bubbles.
7. Place the pan in the center of the oven and let it bake for 50-60 minutes or until the top is nicely burnt / dark brown. (Tips: the cake is done when the center is set to touch)
   
8. Keep in mind the cake will sink while cooling. Allow the cake to cool completely and serve! (I prefer to chill the cake for at least 8 hours for best taste)

**Updated on July 14, 2019

***First Published on October 21, 2018

What's biscotti?

 

The original meaning of Biscotti is "twice baked", which is precisely how these cookies are made. It is a unique process to make biscotti as the cookies are baked twice. Biscotti is a traditional Italian cookie.

Biscotti are usually crunchy and it is best dipped in a warm beverage such as coffee or team when eaten. The best part of biscotti.....it can be stored for a long time in an airtight container.

😁😁(ps: Biscotti have a bad reputation for being so hard they will crack a tooth...haha!)

Low Carb Biscotti
(Serving: 30 pieces)
Ingredients:

100gm Almond Flour
117gm Whey Protein (unflavoured, unsweetened)
4 tbsp Monk Fruit Sweetener
1 tbsp Baking Powder
1/2 tsp Xanthan Gum
1 tsp Agar-Agar Powder (gelatin powder)
2 tsp Cinnamon Powder
3 Eggs
1 tsp Vanilla Extract
40gm Butter (melted)
1/2 cup Chopped Nuts

Directions:

1. Preheat oven at 180°C. Line the baking tray with baking paper.
2. In a large mixing bowl, combine all the dry ingredients and whisk the ingredients together thoroughly.
3. Combine the eggs, vanilla extract and melted butter in a small mixing bowl, whisk together.
4. Add the wet ingredients into the dry ingredients and use a spatula to stir the ingredients together. 
5. Stir in the chopped nuts and mix well to combine. The dough will be sticky.
    
   
6. Split the dough into two portions and shape into a log on the tray lined with baking paper.
    
   
7. Bake for 30-35 minutes. Allow the logs to cool for 15 minutes.
   
8. Reduce the oven temperature to 160°C.
9. Slice the logs into strips about 1/2" (1.25cm) thick. Arrange the strips on the baking tray and bake at 160°C. for 8 minutes, flip each piece over and bake for another 8-10 minutes.
    
10. Remove from oven and let it cool completely.
    
11. Once completely cooled, store biscotti in an airtight container at room temperature.