What's Affogato? Also known as "affogato al caffe", it's one of the easiest desserts prepped in less than five minutes. Imagine the creamiest, silkiest vanilla keto ice cream served with strong Italian coffee. That's what this low-carb dessert is all about.

This sugar-free Affogato is a great way to serve at any dinner party. The kids can have a scoop of ice cream while the grown ups enjoy both ice cream and a cup of coffee in one delicious keto dessert. If you'r planning to serve this after dinner, you can use decaf coffee.

Recipe Tips

This recipe uses an ice cream maker but you can also make it using a simple no-churn method. For a full list of recipe tips and substitutions, serving suggestions and more, see the original Soft & Creamy Keto Vanilla Ice Cream recipe post.

Preparation time

Hands-on:    5 minutes
Overall:     5 minutes

Nutritional values (per serving, 1 affogato)

Total Carbs 4.2 grams
Fiber 0 grams
Net Carbs 4.2 grams
Protein 3.8 grams
Fat 41 grams
of which Saturated 25.3 grams
Energy 413 kcal
Magnesium 11 mg (3% RDA)
Potassium 148 mg (7% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)

Ingredients (makes 1 serving)

Creamy vanilla ice cream:
Affogato:
  • 2 to 3 small scoops of Creamy Vanilla Ice Cream
  • single or double espresso

Instructions

  1. If you don't have any keto ice cream in the freezer, prepare the vanilla ice cream. Separate the egg yolks from the egg whites. Reserve the egg whites for another recipe — you will only need the yolks.
  2. Whisk it all, then gently heat up over a medium heat to cook the egg yolks. Do not boil, just enough to cook enough until the mixture starts thickening (this will take 5-10 minutes). Mix at all times to prevent the custard from sticking to the bottom.
  3. Pour into the container of your ice cream maker and let it cool down to room temperature. You can place the container in a bowl filled with ice water to cool it down quickly, in just 5-10 minutes.
  4. Add to ice cream maker and churn until soft-serve consistency (this will take 45-60 minutes).
  5. Spoon into a freezer-safe container and freeze for at least 30 minutes before serving or until ready to eat.
  6. Soften out of the freezer for a few minutes before scooping. Store, covered, in the freezer for up to two months.
  7. When ready to make the Affogato, prepare coffee to your liking (single or double espresso, regular or decaf). Add scoops of vanilla ice cream (2 to 3 small scoops per serving). Enjoy!


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Low-Carb Affogato

Have you ever made a dessert in your air fryer? Try this easy holiday inspired keto Pavlova!

I've been using my my Air Fryer for all sorts of dishes including Crispy Garlic Chicken, Bacon & Cheese Egg Cups and even veggie sides like these Roasted Ranch Radishes.

This Keto Vanilla Berry Pavlova was my first dessert made in the air fryer. Compared to this keto Pavlova made in the oven, it was quicker and the browning seemed more even. I can't wait to try even more desserts and share them with you.

Recipe Tips

This dessert is naturally nut-free. You can also make it dairy-free by simply using coconut cream or yogurt instead of dairy cream.

Don't waste the egg yolks! Remember, you can use any leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!

Preparation time

Hands-on:    10 minutes
Overall:      1 hour

Nutritional values (per quarter)

Total Carbs 6.1 grams
Fiber 1.4 grams
Net Carbs 4.7 grams
Protein 3.3 grams
Fat 23 grams
of which Saturated 14.5 grams
Energy 250 kcal
Magnesium 11 mg (3% RDA)
Potassium 130 mg (7% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (6%), fat (86%)

Ingredients (makes 4 servings)

  • 2 large egg whites
  • 1/4 tsp cream of tartar or 1 tsp apple cider vinegar
  • 1/4 cup powdered Allulose (40 g/ 1.4 oz)
  • 1 cup heavy whipping cream (240 ml/ 8 fl oz)
  • 1 tsp sugar-free vanilla extract
  • 2 tbsp powdered Allulose or low-carb sweetener of choice (20 g/ 0.7 oz)
  • 1 cup fresh berries of choice - strawberries, raspberries, blackberries and/or blueberries (140 g/ 5 oz)

Instructions

  1. Crack the eggs and separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
    Note: Use leftover egg yolks to make a batch of Garlic Mayonnaise or Lemon Curd!
  2. Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
  3. Add the sweetener, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
    Note: For best results use Allulose. Unlike Erythritol-based sweeteners, Allulose will caramelize with no aftertaste and no crystallization once chilled.)
  4. Place a piece of parchment paper inside your air fryer (round cake parchment works best). Spoon the mixture on top to create a round meringue, leaving at least 2.5 cm (1 inch) gap from the sides.
  5. Using a spoon or spatula, create a nest in the middle, building up the sides of the meringue so that it can hold the whipped cream and berries once it’s baked.
  6. Turn the air fryer to 120 °C/ 250 °F and cook for 40 minutes, checking once or twice.
    Note: I used the "Roast" settings on my air fryer. For oven baking instructions, see this recipe..
  7. Once cooked, remove from the air fryer and let it cool down completely before removing from the air fryer and adding the topping.
  8. Meanwhile, whip the cream with 2 tablespoons of Allulose and vanilla.
  9. To assemble, top the cooled meringue with whipped cream and fresh berries. You can also add some fresh mint.
  10. Slice to serve immediately or store in the fridge for up to a day. Pavlova is always best to be assembled right before serving. You can keep the baked meringue in an airtight container in the fridge for up to 3 days.


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Air Fryer Keto Vanilla Berry Pavlova

This keto recipe is adapted from your creations shared in our KetoDiet Support Group. Whether you are too busy to cook (perfect for meal prep!), or you don't have any fresh vegetables on hand, make this deliciously creamy soup with just a few common pantry staples. Perfect for a rainy day!

This soup is a creamier, more satisfying version of our Low-Carb Artichoke Soup, but this time we are adding spinach for an electrolyte boost, lemon for an extra zing, and cheese for creaminess and flavor.

Instead of flour, which is commonly used in similar soups as a thickener, we are simply going to part-blend the soup to make it just as creamy and delicious but with none of the carbs and gluten.

This keto soup can be served as an appetizer or main dish. For a more satisfying meal you can serve this Spinach & Artichoke Soup with some Italian Bread Pizza Chaffles or 90-Second Keto Bread.

Recipe Tips

This Creamy Spinach & Artichoke Soup is so easy to make! All you need is just a few common ingredients. We are using Homemade Chicken Stock although you could use ready-made stock or broth, or even vegetable stock.

To convert this soup into a high-protein meal and make it more satisfying, add some leftover rotisserie chicken shredded into small pieces, or some cooked chicken breasts or chicken thighs.

This low-carb soup can easily be made vegetarian. To do that, simply use the vegetable stock instead of chicken stock, and use other hard Italian-style cheese instead of the Parmesan.

Preparation time

Hands-on:    10 minutes
Overall:     40 minutes

Nutritional values (per serving, about 1 cup, 240 ml/8 fl oz)

Total Carbs 13.8 grams
Fiber 5.6 grams
Net Carbs 8.2 grams
Protein 14.3 grams
Fat 32.7 grams
of which Saturated 18.6 grams
Energy 377 kcal
Magnesium 89 mg (22% RDA)
Potassium 630 mg (32% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (15%), fat (76%)

Ingredients (makes 8 servings)

  • 2 medium cans artichoke hearts, drained (480 g/ 17 oz)
  • 600 g frozen spinach, thawed and drained (1.3 lbs)
  • 1 small brown onion, diced (70 g/ 2.5 oz)
  • 4 cloves garlic, minced
  • 2 tbsp extra virgin olive oil or avocado oil (30 ml)
  • 1 L chicken stock, chicken broth or vegetable stock (1 quart)
  • 4 tbsp fresh lemon juice (60 ml)
  • zest from 1/2 organic lemon
  • 1 cup heavy whipping cream (240 ml)
  • 340 g full-fat cream cheese (12 oz)
  • 1 cup grated Parmesan cheese (90 g/ 3.2 oz)
  • sea salt and pepper, to taste
  • Optional: fresh parsley or chives, and Parmesan shavings for serving

Instructions

  1. Prepare all the ingredients. Drain the artichoke hearts and cut into quarters. Defrost the spinach. Squeeze the excess water out. Dice the onion and finely chop the garlic.
  2. Heat olive oil (or avocado oil) in a heavy pot on the stove and then add the onion. Cook over medium-high heat until fragrant, for 3 to 5 minutes. Add the garlic and cook for another minute.
  3. Add the chicken stock (or vegetable stock), spinach, lemon juice and lemon zest. Bring to a simmer over a medium-high heat.
  4. Turn the heat to medium-low. Add the cream, cream cheese and grated Parmesan cheese. Stir through until the cream cheese has melted.
  5. Take off the heat. Use a ladle to transfer about 2 cups of the soup in a blender. Blend until smooth.
  6. Pour the blended soup into the pot with the remaining soup and stir to combine. Season with salt and pepper to taste.
  7. Serve warm, optionally with some fresh herbs such as parsley or chives, lemon, and/or Parmesan shavings on top. Store in a covered container in the fridge for up to 5 days. This recipe is not suitable for freezing.


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Creamy Low-Carb Spinach & Artichoke Soup

These keto cookies are buttery and crisp with crunchy pecans, cinnamon and vanilla flavors. Also known as Mexican Wedding Cookies, these Keto Pecan Sandies are the perfect treat to enjoy with a cup of coffee or tea.

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Low-Carb Pecan Sandies

This cheesy chicken casserole is an easy dinner recipe for busy weeknights. It's simply made with chicken browned on a skillet with caramelized onions and then baked with blue cheese sauce, broccoli and cheddar topping!

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Low-Carb Chicken Blue Cheese Casserole

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