Blueberry Lemon Bread - Keto Style

We are getting pretty good at this Keto, Low Carb lifestyle and I decided to try my hand at making something sweet.  I have been making bread and bagels, but that's it.  I had some blueberries to use up and took a peek around Pinterest.  I happened upon this recipe https://kaseytrenum.com/homemade-blueberry-bread-keto-low-carb/

I had to fiddle with it to make it my own as well as I wanted to add lemon.  It turned out really tasty!

Ingredients

6 eggs
1 stick butter, melted
3/4 cup fresh blueberries
1/2 teaspoon cinnamon
2 tablespoons sour cream
2/3 cup granulated Swerve can reduce to make the bread less sweet if desired
1½ tsp vanilla
2 tablespoons heavy whipping cream (I used Buttermilk)
½ cup + 2 tablespoons coconut flour
½ tsp salt
1½ tsp baking powder
4 tbl unsweetened coconut
4 tbl Psyllium powder
zest of 1 lemon

Instructions

Preheat oven to 350 degrees.

Melt butter.

Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon, lemon zest until combined.  Add coconut and psyllium powder (optional)

Add the melted butter to the mixture and beat again until combined.

Add 1/2 cup of the flour until thoroughly combined.

In a separate bowl add the blueberries and 2 tablespoons of the coconut flour. Stir, until blueberries are lightly coated.

Add blueberries with the rest of the flour to the batter. Stir with a spatula until all ingredients are mixed well.

Pour batter into a greased loaf pan or cover loaf pan with parchment paper. I lined mine with parchment paper because coconut flour tends to stick to the pan.

Bake for 65-75 minutes or until knife inserted in center of bread comes out clean.

Next time I will add nuts!

Keto Friendly Tom Ka Soup (Tom Kha Gai)

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Eating Keto style can be boring, and I don't like boring food, so I decided to try to make my favorite soup, Tom Kha Keto Style and although it was a little work, it was so worth it.  You can certainly use grocery store stock/broth and rotisserie chicken, etc, but I really enjoy the process of making my own broth.

I had leftover whole chicken from Sunday so I boned it, roasted the skin, fat and bones for about 10 minutes on convection roast, you could broil as well, I like the additional flavor it adds.

I then put everything into my Instant Pot, you could also use a slow cooker or crock pot.

I added the following to the pot:

Fresh Lemongrass, 2 stalks peeled and crushed a little to give flavor

Hand of Ginger, peeled and chopped into 1 inch pieces

3 or 4 Thai chili's, green tops removed

6 cloves of garlic, peeled and smashed

1/2 white onion

1 whole jalapeno, sliced

Salt

We ran it thru the instant pot twice,  for a total pressure cook time of 2 hours and 5 minutes and used natural release.

Strain broth and let sit overnight, skim fat off the next day if you wish (I did not)

You will need:

1 can full fat coconut milk

1 small can red curry paste (4 oz)

Broth (I think I ended up with about 4.5 quarts)

1 red bell pepper, sliced thinly

1 bunch of green onions, sliced

Mushrooms, I like Baby Bellas but you can use what you wish, sliced (2 cups or more)

1 block extra firm tofu, patted dry and cut into cubes

I used the leftover chicken (1/2 cup) and added a chicken breast diced for more protein (I baked it then diced it)

2 tbsp fish sauce

2 equal packets

Cilantro (optional)

2 whole limes

1 Jalapeno sliced (seeds in optional) I did.

1/8 cup chicken base

To make the soup:

Bring your broth to a simmer (works best if everything is prepped)

Add your curry paste, red pepper, chicken base, green onions, mushrooms, tofu, fish sauce, jalapeno, equal packets, bring to a boil, turn down and simmer for about 10 minutes.  Taste and adjust salt if needed.

Turn to low, add the can of coconut milk, and stir (clockwise), then add the chicken, juice of the limes, stir till it is warm enough to eat.  You don't want to boil it with the coconut milk.

I dislike Cilantro but my Hubby loves it, so he added it to his bowl.

**Next time I will also add onion slices to the soup** and use Galangal and Kaffir Lime Leaves in the broth.