Keto Strawberry Shortcake

 

It’s strawberry season here at the moment and what’s better way to use them than making strawberry shortcake, my all-time favorite dessert. I remember years ago, the strawberries we could get here were imported and prohibitively expensive. There were locally grown ones too but they were really tart. The season was short as well, lasting only a few weeks. The only way to use them was to make jam or you could use it to decorate cheese cake or tarts, just for the look because no one would eat it. I saw strawberries sold on the street or at the market and they would come with sugar and chilli mix for you to dip your strawberries in. Sort of like in Mexico where you get freshly cut fruit sprinkled with chilli and lime. The difference is that here we have the combination of sugar, salt and chilies. It’s common practice that people would have this chili sugar dip with any kind of sour fruit.

Last year when we came back to Thailand, I found the new variety of strawberries at the market. They were tiny but boy were they sweet. I don’t know what kind but they were like the ones I once had in England, small but tender, juicy and sweet. Hope I don’t upset anyone carrying on about fruit. I couldn’t help getting excited when we got some nice local berries at a reasonable price and they are so tasty.

Now back to the subject at hand, strawberry shortcake. I know on Keto people have to curb their carbs. I never thought anyone would be out for blood when my husband posted the picture of our strawberry short cake on his Facebook. That individual attacked us for having 4 strawberries on the short cake, 4 tiny strawberries!! Berries are keto-friendly and depends on how clever one can be incorporating it in their diet. It’s not written in stone. People need to use their judgement on the amount that fits their daily requirements.

How do we make our strawberry short cake? Of course, this is keto-friendly. I first made it with a leftover keto pancake (from ketobetic aline’s recipe) as the base. Then layer it with whipped cream and sliced strawberries (4 tiny ones 😏)

We don’t make our dessert very sweet in all our recipe and the above recipe contain only a few drops of stevia in the whipped cream. The strawberries in itself was sweet enough. For me it’s an great way to use up the leftover pancakes. However, in this recipe we will make it a bit more legit. The base would be sweet biscuit, topped with sweetened whipped cream and macerated strawberries. Our biscuit base is rather soft but not feather-light like sponge. It serves the purpose as the base. Together as a whole it’s not overly sweet. Most recipes I saw use much more sweetener but we just like ours sweet enough to taste. But remember you can adjust it to your liking. We use a mold that makes 4 biscuits like this one.

Once your biscuits are done and cooled completely, cut each one into two slices and build your shortcake with whipped cream and strawberry layer, then the other biscuit slice, whipped cream and strawberry on top.

Arrange your strawberry slice according to your artistic flair. Mine is limited so I’m sticking to the most basic arrangement. It may seem our strawberry short cake hasn’t got much cream on it. Feel free to use as much whipped cream as you like but please remember to recalculate your macros.

 

Easy Low carb Bolognese Sauce

I’m sorry folks, this post is not going to be exciting and won’t have nice pictures. But I have to post it nonetheless. Why? It’s because this sauce is a staple in a lot of our recipes.

Many of you probably have your own best Bolognese recipe passed on by grandma. I by no means would want to compete with that. What we have here is something very easy to whip up but does go a long way. It can be used in lasagne, taco, moussaka or as stuffing for veggies like peppers, zucchini,tomatoes etc, as the plain old pasta sauce for your zoodles or even in omelette.  It’s handy to have in your freezer for midweek dinner.

I am not a big meat eater but I do enjoy this keto bolognese though in moderation. We make it keto-friendly by using minimal high carb ingredients. Your kids will love it because there is no vegetable in sight.

Most of the seasonings come from dried herbs and garlic and onion powder and tomato paste. The only fresh herb we use is basil because we have a ton of it in our backyard and only a pinch of it won’t add any real carb.

Thai basil
Fresh picked Thai basil

You will see many variety of food using this sauce in our future post. Meantime, please give this a try and gives us a thumbs up if you like it. Any comment would be greatly appreciated too.

Low Carb Moussaka

As a cheese lover, I love everything topped with golden oozing cheese. Moussaka, a popular Greek dish, is one of them. You know the traditional moussaka would have layers of eggplants and potato with ground lamb or beef in between. Our keto-friendly version is much easier to make and tastes just as good.

Moussaka makes a great low carb, high fat meal because we only use eggplants and it’s loaded with lots of cheese. In this recipe, we use our own Bolognese sauce but you can use whatever leftover meat you have. All you have to do is season it with some garlic and onion powder, herbs of your choice and tomato paste.

Right where we live here, there is a local market where I can get fresh picked vegetables. The other day I happened to find Japanese eggplants, the long thin purple variety and I got the idea that I could use it in my moussaka.

You can use your regular eggplants which is probably easier to handle. I sliced mine about 1/2 cm thick and soak in water for 20 mins then boil till soft and drained. .

Then proceed with layering your moussaka with eggplants and sauce alternately. Then top with grated mozzarella and bake till top is golden. The combination of tomato meat sauce and hot melted cheese is to die for.