Keto Vegan Pannacotta

A special recipe from @no.meato.keto for winning our Recipe Competition in July 2019. Well done! Your recipe is published.

Ingredients

200 ml coconut milk
1 stick Jel-It-In (gelatine if non-vegan)
2 tbsp sugar free maple syrup
2 tbsp Keto Kitchen Corner’s Strawberry & Chia Seed Jam

Directions

Add coconut milk to a saucepan with the sachet of Jel-It-In.

Bring to a boil and add the sugar free maple syrup.

Pour the mixture into ramekins.

Put ramekins in fridge for at least 1 hour to set.

Once set, use a knife that has been run under warm water and dig around the edges to loosen. Flip upside down and they’ll pop out.

Serve with our sugar free Strawberry & Chia Seed Jam.

Fluffy Keto Pancakes with Jam

Fluffy Keto Pancakes with Jam

Who says you can’t have fluffy pancakes on keto? This recipe makes thick, keto pancakes and it doesn’t involve extra effort like whipping egg whites separately. The trick is to use the xanthan gum and cover with a lid when cooking. Spread our jam between the layers for extra fun.

Ingredients

½ cup almond meal
2 tbsp coconut flour
1 tsp cinnamon
1 tsp baking powder
1 tbsp erythritol and stevia blend
3 eggs
¼ cup milk
¼ tsp xanthan gum
1 tbsp Keto Kitchen Corner’s Strawberry and Chia Seed Jam

Directions

Mix all the dry ingredients in a mixing bowl.

Mix all the wet ingredients in a separate bowl.

Add all the wet ingredients into the mixing bowl of dry ingredients and mix well with a wooden spoon. If the batter is too thick, you can add more milk if desired. But remember, a thick batter is what creates the fluffiness of this pancake. Then let batter sit for 5 minutes.

Preheat a large non-stick frying pan and spray with olive oil. Once hot, pour about 1/4 cup of batter and cook for 2-3 minutes with the lid covered.

Open lid and flip pancakes when they’re slightly browned on the edges and firm enough to flip. Cover with lid and cook for another 1-2 minutes.

Once cooked, serve immediately with our signature Keto Kitchen Corner’s Strawberry and Chia Seed Jam.

Peanut Butter and Jelly Fudge

A collaboration between Mayver’s with their crunchy peanut butter and our very own sugar free Keto Kitchen Corner’s strawberry and chia seed jam. We’ve built the PBJ tower!

Ingredients

Chocolate PB fudge (bottom layer)
0.50 cup Mayver’s crunchy peanut butter
1 tbsp cocoa powder
1 tbsp erythritol and stevia mix e.g. Natvia
1 tbsp coconut oil
PB fudge (middle layer)
0.50 cup Mayver’s crunchy peanut butter
1 tbsp erythritol and stevia mix e.g. Natvia
1 tbsp coconut oil
Jelly (top layer)
0.50 cup Keto Kitchen Corner’s strawberry and chia seed jam
1.50 tsp gelatin in about 1 Tbsp cold water

Directions

Chocolate PB fudge

Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

Line a mini loaf pan 14cm x 7cm with baking paper. Pour the chocolate fudge mix into the pan and put in the freezer to set for 15 minutes or until set.

PB fudge (middle layer)

Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

Take the pan out of the freezer and pour the PB fudge mixture on top of the chocolate layer. Put back in the freezer for another 15 minutes or until set.

Jelly (top layer)

Mix the dissolved gelatin with the jam.

Take the pan out of the freezer and layer the jam on top. Place back in the freezer until just set.

Take the PBJ fudge out of the freezer and cut into slices.

Serve immediately and store the rest in the fridge.

Recipes

Mix all the ingredients together in a pan and warm over low heat on the stove to melt and soften the ingredients.

Keto Pannacotta With Strawberry and Chia Seed Jam

A creamy Italian classic dessert made keto by replacing sugar with erythritol and stevia. Whip it up and enjoy!

Ingredients

1.50 tsp unflavoured powder gelatin
1.50 tbsp water
2 cups whipping cream
1 tbsp vanilla extract
2 tbsp Natvia (mix of erythritol and stevia)
1 tbsp Keto Kitchen Corner’s strawberry and chia seed jam

Directions

Mix the powdered gelatin with cold water. (Typically about 1 tablespoon water per teaspoon gelatin powder, but check the instructions for your specific brand.) Set aside.

Add cream, Natvia and vanilla extract to a sauce pan and bring to a boil. Lower the heat and let simmer for a couple of minutes on medium-low heat until the cream begins to thicken.

Remove the cream from the heat and add the gelatin. Stir until the gelatin has dissolved completely.

Pour the cream into serving glasses. Allow to cool completely before covering with plastic wrap and placing in the fridge for two to three hours or overnight.

Take the panna cotta out of the fridge half an hour before serving. Spoon some of Keto Kitchen Corner’s Strawberry Chia Seed Jam over the top and garnish with mint (optional) to serve.