Today I've got a special treat for you! It's my Christmas Spice Extract which is perfect for the holiday baking season.

This sugar-free extract is made in the same way as classic Vanilla Extract which I've been making for years. It's so easy and so much cheaper to make your own, plus you never ever have to worry about added sugar.

This year I wanted to spice things up a little so I made this sugar-free spice extract that tastes like everything you love about Christmas!

The combination of warming spices including cinnamon, cloves, allspice and cardamom pair perfectly with fresh and citrusy orange peel, plus real vanilla pods for subtle sweetness.

And it's not just delicious, it's a cute edible gift option! I know you'll ask where I got those cute little gift jars from so I got these jars from Amazon UK and found the same jars in the US under a different name. The one drawback is that the lid is not very secure so keep that in mind to avoid any spillage, or use a different jar with a more secure lid.

Once ready, it can be used for baking, added to hot chocolate, chilled desserts and even ice cream.

I hope you enjoy making it as much as I did!

Preparation time

Hands-on:     15 minutes
Overall:     6-8 hours

Nutritional values (per tbsp, 15 ml)

Total Carbs 0.5 grams
Fiber 0.2 grams
Net Carbs 0.2 grams
Protein 0 grams
Fat 0 grams
of which Saturated 0 grams
Energy 35 kcal
Magnesium 1 mg (1% RDA)
Potassium 5 mg (1% EMR)

Macronutrient ratio: Calories from carbs (76%), protein (10%), fat (14%)

Ingredients (makes about 600 ml/ 20 fl oz)

  • peel of 1 small organic orange (outer layer only)
  • 3 vanilla beans
  • 12 whole cloves
  • 6 whole allspice
  • 6 whole cardamom pods
  • 3 cinnamon sticks
  • 600 ml vodka (20 fl oz)

Instructions

  1. You'll need the outer layer of 1 organic orange, 3 vanilla beans (pods), 12 cloves, 6 allspice, 6 cardamom pods, 3 cinnamon sticks and good quality vodka.
  2. Using a vegetable peeler, zest the outer layer of the orange peel. Make sure to use organic (you don't want pesticides in your extract). Also, the less of the white pith you use, the less likely you'll end up with bitter extract.
  3. If you're using 6 small 100 ml gift jars like I did, cut the vanilla beans in half to get a total of 6 pieces. Using a sharp knife, split each of the halves lengthwise and scrape the tiny seeds out, into each one of the jars. Add the vanilla beans, cloves, allspice, cardamom and orange zest. Break each of the cinnamon sticks in half to get 6 pieces and add to the jars.
  4. Top with neutral tasting alcohol like vodka. Cover with a lid and then turn upside down a few times to combine. Note: If you're using one large 600 ml (20 fl oz) jar, place all of the ingredients inside and add the vodka. Instead of vodka you can use rum, whiskey or bourbon.
  5. Let it infuse for at least 2 weeks. The extract tastes best after 4-6 weeks or longer. Keep in the pantry just like you would vanilla extract. If you start running out, just add more vodka and a little bit of each spices.


from KetoDiet Blog https://ift.tt/3nLihDt
via IFTTT

Homemade Christmas Spice Extract

A classic American casserole made low-carb! We've got zero-carb pasta combined with cauliflower, all baked with the creamiest cheese sauce, keto bread crumbs and grated cheese.

Read more...



from KetoDiet Blog https://ift.tt/3FCE7yU
via IFTTT

The Best Keto Mac And Cheese

This is the best low-carb custard recipe. It's just as creamy and delicious as traditional English vanilla egg custard but without the sugar and starches!

Read more...



from KetoDiet Blog https://ift.tt/3HG7rX0
via IFTTT

Keto Vanilla Custard

Deliciously creamy macadamia and toasted coconut butter with gut-healing collagen for creaminess and extra protein. A healthy snacking option with no sugar!

Read more...



from KetoDiet Blog https://ift.tt/2YVKwFU
via IFTTT

Keto Macadamia Coconut Collagen Butter

All the flavors of a really good New York Cheesecake but without the long cooking times and baking! These No Bake NY Cheesecake Jars are ready in just 15 minutes and super easy to make.

Great for a weeknight low-carb treat to snuggle down to Netflix with or a dinner party because you can easily multiply up the quantities for a larger number of guests.

Easy No-Bake Cheesecake Recipes

Love easy nobake cheesecake recipes? Check these out!

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per serving, 1 jar)

Total Carbs 9.9 grams
Fiber 3.7 grams
Net Carbs 6.1 grams
Protein 8.6 grams
Fat 34.3 grams
of which Saturated 16.9 grams
Energy 347 kcal
Magnesium 57 mg (14% RDA)
Potassium 251 mg (13% EMR)

Macronutrient ratio: Calories from carbs (7%), protein (9%), fat (84%)

Ingredients (makes 4 servings)

Base
Filling & topping:

Instructions

  1. Mix all the base ingredients together in a bowl.
  2. In a clean mixing bowl add all the filling ingredients and mix using an electric whisk until thick.
  3. Spoon the base evenly across 4 glasses. Add the cheesecake filling.
  4. Puree the blackberries in a blender until smooth.
  5. Top with the pureed berries.
  6. Serve or place in the fridge to set overnight.
  7. Keep refrigerated for up to 5 days.


from KetoDiet Blog https://ift.tt/3ca8IXW
via IFTTT

No Bake Keto New York Cheesecake Jars

Ready to get warm and cozy? When the days get colder, a cup of delicious chicken stock or broth is just what you need!

This is a step-by-step guide to making the most delicious, extra concentrated bone broth. Or you can simply follow the recipe up to step 4 to make chicken stock.

How to Make Chicken Stock and Bone Broth

There are many ways to make stock and bone broth. You can use any bones with meat or without any meat (bones from roast chicken, ribs, etc.), with or without vegetables, various herbs and spices. Make sure to use salt and add lemon juice or vinegar as that will help release more collagen and will help balance the flavors.

To make chicken stock or bone broth, you can use:

In this recipe we're using the Instant Pot method but you can find more information about the slow cooker/crockpot method and Dutch oven method in this Keto Bone Broth recipe.

What's The Difference Between Chicken Stock and Bone Broth?

There are a few differences between stock (whether it's chicken or beef), and bone broth. Firstly, the flavor of bone broth is typically more concentrated than stock. Also, bone broth contains more protein and more minerals than stock. For these reasons, bone broth is easier to store than stock as it will take less space in your fridge and freezer.

For easy storage, you can pour your bone broth or stock in several freezer bags or in an ice tray and freeze for up to 6 months. When you need to add flavor, just pop a few of them out and add to soups, sauces or gravies!

Note that the nutrition facts in this recipe are estimated based on similar ready-made products. Most of the ingredients are used partially for flavor with large parts discarded.

Preparation time

Hands-on:    15 minutes
Overall:      2 hours

Nutritional values (per cup, 240 ml stock)

Total Carbs 0.5 grams
Fiber 0 grams
Net Carbs 0.5 grams
Protein 3.6 grams
Fat 3.1 grams
of which Saturated 0.7 grams
Energy 41 kcal
Magnesium 120 mg (30% RDA)
Potassium 401 mg (20% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (32%), fat (64%)

Ingredients (makes about 10 cups stock)

  • 2 chicken carcasses (about 1 kg/ 2.2 lbs)
  • 2 medium celery stalks
  • stalks from 2 fennels or 2 more celery stalks
  • 1 medium yellow or red onion, halved
  • 4 cloves garlic, peeled
  • juice from 1 fresh lemon or 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 3 whole allspice
  • 4 sprigs of thyme
  • 1 tbsp sea salt
  • 8-10 cups water, enough to cover the bones, no more than 2/3 capacity of your pressure cooker
  • Other options: carrots, leeks, parsnip, parsley roots or celeriac

Instructions

  1. Cut the celery in thirds. Peel and halve the onion and garlic. Place the chicken carcasses in the Instant Pot or a pressure cooker.
  2. Add water until you fill about two thirds of its capacity. Add the celery, onion, garlic, bay leaves, allspice, vinegar (or use lemon juice), salt and pepper.
    Note: Apart from these vegetables you can use carrots, leeks, parsnip, parsley roots, or celeriac.
  3. Set the program to Manual with the valve in the sealed position, and cook on high pressure for 30 minutes. Let the pressure release naturally.
  4. Remove the lid. Using tongs, remove all of the vegetables, spices and chicken, and place them in a deep baking tray. Let the meat cool down until cool enough to touch. Shred the meat off the bones and reserve for another use. You can add the meat to soups or cook with some cauliflower rice. Stop at this step if you want to make chicken stock, or continue to the next step for more concentrated bone broth. You should get about 10 cups of stock.
  5. Place the bones and skin back in the pressure cooker, cover with a lid and cook on the same settings for another 60 minutes with the valve still in the sealed position.
  6. Let the pressure release naturally and remove the lid. Strain the bone broth to remove the bones and any leftover skin. Discard the solids.
  7. (This step is optional but recommended for better storage.) Pour the stock in a pot and cook on medium-low for about 60 minutes, until it's reduced to about a third. Once reduced, it will be less opaque. You should get about 4 cups of concentrated bone broth.
    Note: Alternatively, you can use the Sautee setting on your Instant Pot to reduce the stock.
  8. Pour in a storage jar to keep refrigerated for up to 5 days, or pour in freezer bags or freezer-friendly containers to store for up to 6 months.
  9. Use just like you would chicken stock or bone broth. It's delicious to drink straight from a cup, or use to make soups, gravies, sauces and more!


from KetoDiet Blog https://ift.tt/3c5E3Lg
via IFTTT

How To Make Chicken Stock and Bone Broth

These low-carb burgers taste just like the real deal! Fluffy low-carb bread buns brushed with homemade mayonnaise and filled with juicy, satisfying beef burgers, creamy blue cheese, tomato slices and lettuce.

You can use our classic keto buns. It's easy! You can watch the video below to see how to make them step-by-step.

If you can't eat nuts then you can use these nut-free keto buns instead. Or for extra flavor, you can use this recipe to make yeast keto buns.

Once you have the burger buns, this recipe is really quick and easy to put together in just a few minutes. Simple and delicious low-carb, high-protein keto dinner in just 15 minutes. If you need more protein, simply make bigger burger patties.

Preparation time

Hands-on:    15 minutes
Overall:     15 minutes

Nutritional values (per burger)

Total Carbs 16.6 grams
Fiber 9 grams
Net Carbs 7.6 grams
Protein 45.7 grams
Fat 66.6 grams
of which Saturated 22.8 grams
Energy 828 kcal
Magnesium 138 mg (34% RDA)
Potassium 1,032 mg (52% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%)

Ingredients (makes 2 burgers)

  • 2 Ultimate Keto Buns or Nut-Free Keto Buns
  • 300 g ground beef (10.6 oz)
  • 1/2 tsp onion powder
  • 1/4 tsp ground black pepper
  • 1 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 4 tsp paleo mayonnaise (20 ml) - you can make your own mayo
  • 85 g blue cheese (3 oz)
  • 2 large slices tomato (85 g/ 3 oz)
  • 4 small lettuce leaves (30 g/ 1.1 oz)
  • ghee or olive oil for greasing

Instructions

  1. Prepare the keto burger buns. If you don't have any, you'll need an extra hour to prepare them.
    Note: If you can't eat nuts, you can make nut-free keto buns instead. For extra flavor, use this recipe to make yeast keto buns.
  2. In a bowl, mix the ingredients for the burger patties: beef, onion powder, garlic powder, apple cider vinegar, sea salt and black pepper. Do not overmix or the burgers will become tough.
  3. Using your hands, create 2 equal patties, 1/2 to 3/4 inch (1 1/4 to 2 cm) thick. Use your hands to smooth any cracks.
  4. Pierce the patties with a fork several times. This will loosen the patties and help them cook equally without curling or getting tough while enabling maximum caramelisation. Set aside.
  5. Grease a hot skillet with a small amount of ghee or olive oil, and add the burger patties. The patties should sizzle as soon as they touch the skillet. Cook over high heat, until a crust forms on the bottom and the burgers are easy to flip on the other side, about 2-3 minutes.
  6. Once flipped, cook until the crust forms on the bottom and the sides are browned. Do not pierce the burgers with a fork or you will lose the juices.
  7. Top with pieces of blue cheese and cook for another 2-3 minutes. The thicker the patties, the longer they will take to cook. Transfer to a plate and set aside.
    Note: Fat for greasing is not included in the nutrition facts as some fats in the meat are lost during the cooking process.
  8. To assemble the burger, spread about a teaspoon of mayonnaise on each bun halve. Top with a burger patty, a large slice of tomato, few lettuce leaves, and then add the top bun.
  9. Eat immediately while still warm.


from KetoDiet Blog https://ift.tt/3wLHh0g
via IFTTT

Keto Blue Cheese Burger

To Prepare and Cook Delicious Meal Read These Free Recipes - CLICK BELOW

Custom Keto Diet
© Re ketogenic diet 2014 || Powered by Blogger || Designed by - Dapinder