Keto Recipes

Broccoli Salad

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Broccoli Salad

 

A fresh broccoli salad tossed in a quick & easy homemade dressing!

Salad Ingredients:

  • 8 cups fresh broccoli, cut into bite-sized pieces
  • 1 cup cheddar cheese, shredded
  • ½ cup bacon bits
  • ⅓ cup red onion, diced (optional)
  • ½ cup dried cranberries (optional)
  • ¼ cup sunflower seeds (optional)

Dressing:

  • 2 tbsp vinegar
  • 1/2 c sweetener granulated sugar
  • 1 cup mayonnaise
  • salt & pepper

Instructions

Whisk together vinegar, sugar, mayonnaise, salt and pepper in a medium bowl. Set aside.

In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.

Refrigerate for at least one hour before serving.

TIP: I also use this dressing for coleslaw

Fluffy Custard-Filled Braid Buns

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Fluffy Custard-Filled Braid Buns

  • Prep time: 1 hour 30 minutes (including rising)

  • Cook time: 20–25 minutes

  • Servings: 8–10 buns

Ingredients

For the Dough

  • 180 ml Lukewarm milk

  • 1 Egg (room temperature)

  • 3 tbsp Sugar

  • 1 tsp Instant dry yeast

  • ½ tsp Salt

  • 40 g (2 tbsp) Unsalted butter, melted and cooled

  • 400 g (approx. 2½ cups) All-purpose flour

For the Custard Filling

  • 250 ml Milk

  • 1 Egg yolk

  • 2 tbsp Sugar

  • 1 tbsp Cornstarch

  • ½ tsp Vanilla extract

For the Finish

  • 1 Egg yolk mixed with 1 tsp milk (for egg wash)

  • Powdered sugar (for dusting)

Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the lukewarm milk, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes slightly foamy.

  2. Mix the Dough: Whisk in the egg and melted butter. Gradually add the flour and salt. Stir until a shaggy dough forms, then move it to a floured surface.

  3. Knead and Rise: Knead the dough for 8–10 minutes until it is smooth and elastic. Place it in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until it has doubled in size.

  4. Prepare the Custard: While the dough rises, whisk the egg yolk, sugar, and cornstarch in a small saucepan. Slowly pour in the milk while whisking constantly. Place over medium heat and stir until the mixture thickens into a smooth custard. Remove from heat, stir in the vanilla, and cover with plastic wrap (pressed directly onto the custard surface) to cool completely.

  5. Shape the Buns: Gently deflate the risen dough and divide it into 8–10 equal portions. Roll each piece into a rope about 10–12 inches long. Fold the rope in half and twist the strands together, then join the ends to form a braided loop or a figure-eight shape.

  6. Second Rise: Place the shaped buns on a baking tray lined with parchment paper. Cover and let them rest for another 20 minutes.

  7. Fill and Bake: Preheat your oven to 180°C (350°F). Brush the dough lightly with the egg wash. Pipe the cooled custard into the center loops of each braid. Bake for 20–25 minutes until the buns are a deep golden brown.

  8. Serve: Allow the buns to cool slightly on a wire rack. Lightly dust the bread edges with powdered sugar before serving.

Common Questions & Answers

Q: Why must the custard be fully cooled before piping? A: If the custard is still warm, it can cause the dough to “melt” or become soggy during the second rise. Cooling the custard also ensures it stays in place during the baking process rather than running out of the loops.

Q: Can I use bread flour instead of all-purpose flour? A: Yes, bread flour will give the buns a slightly chewier, more structured texture, while all-purpose flour keeps them very soft and tender. Both options work well for this recipe.

Q: My dough isn’t rising; what happened? A: Yeast is sensitive to temperature. If the milk was too hot (above 45°C), it may have deactivated the yeast. Conversely, if the room is too cold, the rise will just take much longer. Try placing the bowl in a turned-off oven with the light on.

Q: How do I store these? A: Because they contain a milk-and-egg-based custard, these buns are best stored in an airtight container in the refrigerator for up to 2 days. You can briefly microwave them for 10–15 seconds to restore their softness before eating.

Q: Is there a way to make these lower in sugar? A: You can substitute the sugar in both the dough and the custard with a granulated sugar alternative like erythritol. Note that yeast needs a tiny bit of real sugar or honey to feed on, so you may want to keep at least 1 teaspoon of real sugar in the milk mixture to ensure a good rise.

Homemade Chili Garlic Sauce

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Homemade Chili Garlic Sauce

This vibrant sauce balances heat with savory and tangy notes.

Ingredients:

  • 5-6 fresh red chilies (adjust for your preferred heat level)

  • 4 cloves of garlic, minced

  • 1 tablespoon olive oil or vegetable oil

  • 1 tablespoon vinegar (white or rice vinegar)

  • ½ teaspoon salt (or to taste)

  • ½ teaspoon sugar (optional, for balance)

Instructions:

  1. Mince the fresh chilies and garlic into fine pieces.

  2. Heat the oil in a small saucepan over medium heat.

  3. Add the minced chilies and garlic, and sauté for 1–2 minutes until they become fragrant (do not let them brown).

  4. Stir in the vinegar, salt, and sugar (if using).

  5. Allow the mixture to simmer gently for about 3–5 minutes until it thickens slightly and the flavors meld.

  6. Taste and adjust the salt or sugar as needed.

  7. Let the sauce cool before transferring it to a jar. Enjoy it as a marinade, dipping sauce, or stir-fry addition.

Creamy Baked Rice Pudding

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Creamy Baked Rice Pudding

📝 

Ingredients

  • ½ cup rice (short grain or basmati)
  • 4 cups milk
  • ½ cup sugar (adjust to taste)
  • 2 tbsp butter
  • 2 eggs
  • 1 tsp vanilla essence
  • ¼ tsp salt
  • ½ tsp cinnamon or cardamom (optional)
  • 2 tbsp cream (optional, for extra richness)

👩‍🍳 

Step-by-Step Method

Step 1: Cook the rice

  • Wash rice and cook it with 2 cups of milk on low heat.
  • Stir occasionally until rice becomes soft and creamy.

Step 2: Add remaining milk & sugar

  • Pour in remaining milk and sugar.
  • Cook on low heat, stirring continuously until mixture thickens.

Step 3: Prepare egg mixture

  • In a separate bowl, beat:
    • Eggs
    • Vanilla essence
    • Salt

👉 This gives the pudding a custard-like texture.

Step 4: Combine carefully

  • Slowly add a little hot rice mixture into the eggs (to avoid scrambling).
  • Then pour the egg mixture back into the pot and mix well.

Step 5: Add butter & flavor

  • Add butter and optional cinnamon/cardamom.
  • Mix until smooth and creamy.

Step 6: Bake for golden top

  • Pour mixture into a greased baking dish or ramekins.
  • Bake at 180°C (350°F) for 25–30 minutes until top is golden brown.

Step 7: Cool & serve

  • Let it cool slightly — it thickens more as it rests.
  • Serve warm or chilled 😋

❓ 

Q/A – Common Questions

❓ 1. Which rice is best?

✔ Short grain rice is best for creamy texture, but basmati also works.

❓ 2. Can I skip eggs?

✔ Yes! It will still taste good but less custardy.

❓ 3. Why is my pudding watery?

✔ It needs more cooking time or cooling time to thicken.

❓ 4. Can I make it without baking?

✔ Yes, cook longer on stove until thick — baking just gives that golden top.

❓ 5. How long can I store it?

✔ Keep in fridge for 3–4 days in airtight container.

❓ 6. Can I add toppings?

✔ Yes! Add raisins, nuts, or caramel for extra flavor.

Golden Vegetable & Cheese Fritters

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Golden Vegetable & Cheese Fritters

Ingredients

  • The Liquid Base: 1 egg, 200 ml warm milk, 200 ml warm water.

  • The Yeast Mix: 10 g dry yeast, 20 g granulated sugar, 8 g salt.

  • The Flour: 540 g all-purpose flour (sifted).

  • The Garden Mix: 1 potato (finely diced), 1 red pepper (finely diced), 2 green peppers (finely diced), 1 onion (finely chopped), and a handful of fresh parsley (finely chopped).

  • The Cheese: 80 g Tulum cheese (or any crumbly, salty cheese like Feta).

  • For Frying: 400 ml vegetable oil.

Step-by-Step Instructions

  1. Activate the Yeast: In a large mixing bowl, combine the warm milk, warm water, sugar, and dry yeast. Whisk together and let it sit for about 5 minutes until it starts to foam.

  2. Form the Batter: Add the egg and salt to the yeast mixture. Gradually whisk in the flour until a thick, sticky dough forms.

  3. The Rise: Cover the bowl with plastic wrap or a clean towel and let it rest in a warm place for 45–60 minutes until it has doubled in size and looks bubbly and stretchy (as seen in the glass bowl in your photo).

  4. Add the Flavor: Once risen, deflate the dough slightly and stir in the diced potato, peppers, onion, parsley, and crumbled cheese. Mix well so the vegetables are evenly distributed.

  5. Heat the Oil: In a deep skillet or pot, heat the 400 ml of oil over medium heat.

  6. Fry until Golden: Use a spoon (or two) to drop small mounds of the dough into the hot oil. Fry in batches for 3–4 minutes per side. They will puff up beautifully.

  7. Drain: Once they reach a deep golden brown, remove them with a slotted spoon and place them on a paper towel to absorb any excess oil.

Recipe Q&A: Vegetable Fritters

Q: Do I need to cook the potato before adding it to the dough? A: No, but you must dice the potato very finely. Because the fritters are small and fried in hot oil, the tiny potato bits will steam and cook perfectly inside the dough while the outside crisps up.

Q: Can I use a different cheese if I can’t find Tulum? A: Yes! Feta cheese is a great substitute because it has a similar saltiness and crumbly texture. Sharp white cheddar or even crumbled goat cheese would also work well.

Q: Why is my dough too sticky to handle? A: This dough is meant to be very soft and sticky—it shouldn’t be kneaded like bread. Using two oiled spoons to drop the batter into the pan is the easiest way to handle it without a mess.

Q: How do I know if my oil is the right temperature? A: Drop a tiny bit of batter into the oil; if it sizzles and rises to the surface immediately, the oil is ready. If it browns too quickly, turn the heat down slightly so the inside has time to cook through.

Fluffy Golden Yogurt Fritters

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Fluffy Golden Yogurt Fritters

Ingredients

  • 2 cups Greek yogurt (or thick plain yogurt/kefir)

  • 1 large egg

  • 2 cups all-purpose flour (sifted)

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon vanilla extract

  • Oil for frying

Step-by-Step Instructions

  1. Prepare the Base: In a large mixing bowl, whisk the egg, sugar, salt, and vanilla extract together until well combined.

  2. Add Yogurt: Stir in the yogurt until the mixture is smooth.

  3. Incorporate Flour: Gradually add the sifted flour to the wet mixture, stirring gently. The goal is a thick, spoonable batter—it should be much thicker than traditional pancake batter.

  4. The Secret Step: Finally, add the baking soda. Stir it in quickly but thoroughly. Once the soda is in, let the batter rest for 15 minutes. Do not stir the batter again after this rest, as you want to keep the air bubbles intact.

  5. Heat the Pan: Heat a generous amount of oil in a non-stick skillet over medium heat.

  6. Fry: Carefully spoon the batter into the hot oil. Fry for about 2–3 minutes per side until they are puffed up and deep golden brown.

  7. Drain: Place them on a paper towel to absorb any excess oil. Serve warm.

Recipe Q&A: Yogurt Fritters

Q: Why didn’t my fritters puff up? A: This is usually because the baking soda was old or the batter was over-mixed after the resting period. The reaction between the acidity in the yogurt and the baking soda creates the lift; if you stir it too much after it rests, you pop all the bubbles.

Q: Can I use low-fat yogurt? A: You can, but full-fat or Greek yogurt yields a much richer flavor and a sturdier texture. If your yogurt is very thin, you may need to add an extra tablespoon or two of flour to reach the right consistency.

Q: What is the best way to serve these? A: Traditionally, these are served with a dollop of sour cream and honey or jam. They are also excellent with fresh berries or a dusting of powdered sugar.

Q: Can I add fruit directly to the batter? A: Yes! Small pieces of diced apple or blueberries are popular additions. Just fold them in gently at the same time you add the flour.