keto and low carb, recipes, sugar free

Best Keto Cream Cheese Frosting

This is the Best Keto Cream Cheese Frosting recipe that you can use for cakes, cupcakes, and more. You only need 5 ingredients and voila! No powdered sweetener? No problem. I’ll walk you through the steps on how to make homemade powdered sweeteners.

Cakes, cupcakes and other dessert recipes are more delicious with this Cream Cheese Frosting that is low carb and keto-friendly. If you are not a fan of too-sweet desserts, you will appreciate this. Unlike American Buttercream Frosting, this recipe does not consist of 4 cups of powdered sugar, and what’s more, is that I used sweeteners instead of sugar.

You may also like my other Keto recipes: Best Keto Cake Donuts, Best Chocolate Cupcakes and Best Chocolate Cake.

What is Keto Frosting?

If you are in a Keto or Low Carb lifestyle, I’m pretty sure that this frosting is already your favorite. No doubt about it. It’s so versatile, you can put it in most of the desserts you like.

No Powdered Sweetener? No Problem.

If you have no powdered sweetener on hand, don’t worry as I walk you through the basic steps on how to make your own. All you need is a regular sweetener, I used Natvia Sweetener and a blender. Add 1 cup of sweetener into a blender and blitz it until you reached the desired consistency. Voila, that’s that! It’s so easy!

How to Make Cream Cheese Frosting that is Low Carb and Keto-Friendly?

In a medium bowl, beat the cream cheese and butter using a hand mixer. Beat in the powdered sweetener and vanilla until well combined. Add heavy cream and beat again until it is nice and creamy. You can add more cream until you are happy with the consistency.

Keto Cream Cheese Frosting

Kate
With just 5 ingredients – you can make a Keto Cream Cheese Frosting to use for cakes, cupcakes and more.
5 mins
Total Time 5 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 81 kcal

Equipment

  • Hand Mixer

Ingredients
  

  • 4 oz cream cheese
  • 2 tbsp butter softened, cut into cubes
  • ½ cup powdered sweetener I used Natvia
  • 1 tsp vanilla
  • 1 tbsp heavy cream or more if needed

Instructions
 

  • Using a hand mixer, beat the cream cheese and butter together in a medium bowl.
  • Beat in the powdered sweetener and vanilla until well incorporated.
  • Add cream and beat again until nice and creamy. Add more until desired consistency is reached.

Notes

  • If you don’t have powdered sweetener, just mix the desired amount of sweetener into a food processor or spice grinder and blitz until the consistency is reached. 
  • Make sure that the cream cheese is at room temperature.
  • Use softened butter and cut into cubes before mixing.
  • Add more cream into the mixture until you are happy with the consistency of the frosting.
  • Add 1/4 cup of cocoa powder to make it chocolate cream cheese frosting.
Keyword cream cheese frosting, keto and lowcarb, keto essentials

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.


If you tried and loved this Best Keto Carrot Cake Loaf recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Frosting Recipes

Best Keto Chocolate Buttercream and Cream Cheese Frosting

Keto Chocolate Buttercream Frosting

bread, desserts, keto and low carb, quick bread, recipes, sugar free

Best Keto Cake Donuts

Thinking about making the Best Keto Cake Donuts? Look no further! I’m about to show you how it is done. You only need 6 ingredients to make these lovely Keto cake donuts. They are fluffy, low carb and with just the right amount of sweetness. Also, they are baked and not fried! If you are not after Keto-friendly doughnuts, you can try my Easy Baked Donuts.

My family loves doughnuts and I can’t deny that. There wouldn’t be a family road trip without a dozen of doughnuts in the car. Without a doubt, it is one of my family’s favorite treats. I know you would tell me, I thought you are in a Keto and Low Carb lifestyle? Yes, I haven’t forgotten about that, and that’s why I tried really hard to make the Best Keto Cake Donuts to date. At least, I wouldn’t feel guilty eating them while on a trip with my family. Of course, my husband and kids could eat the store-bought ones, but nah honey, I’m eating my own Keto and low carb donuts. Mine is sugar-free and yes, it’s delicious!

Will one cheat day eating Donuts ruin Ketosis?

Unfortunately, YES. Cheat meals or days are discouraged in the Keto and low carb lifestyle. Cheat meals like doughnuts can easily break ketosis. So, if you are craving doughnuts and you are in a Keto or low carb lifestyle just like me, might as well make your own Keto and low carb doughnuts. This Best Keto Cake Donuts recipe is so easy to make, and I guarantee you, you’ll never buy store-bought doughnuts again.

What flours are Keto-friendly?

Most Keto and low carb recipes call for almond flour, coconut flour, flax meal, chia flour, oat fiber, Psyllium husk powder, and other Keto flours. For this Best Keto Cake Donuts recipe, I used almond flour.

You may also like my other doughnut recipes: Strawberry Filled Doughnuts, Twisted Korean Doughnuts (Kkwabaegi), and Homemade Doughnuts.

For non-chocolate doughnuts, check this one out -> Vanilla Glazed Baked Donuts

How to Make the Best Keto Cake Donuts?

Preheating the oven to 350 degrees F or 180 degrees C is the very first thing you need to do. Grease the doughnut pan or silicone doughnut mold. (I used an 8-count doughnut silicone mold.) Next, in a medium bowl, mix in the dry ingredients. Then, add the wet ingredients and mix until just combined. Transfer the doughnut batter into a piping bag or ziplock bag. Cut the ends and start squeezing the doughnut batter gently into the doughnut pan or silicone doughnut mold. Bake the doughnuts for 10-12 minutes, depending on the size of your doughnut pan or mold. Finally, remove the doughnuts from the oven and let them cool for at least 5 minutes before transferring them into a cooling rack. You can eat the doughnuts as is or frost them if desired.

I also have Copy Cat Doughnut Recipes: Doughnuts like Dunkin Donuts, Chocolate Butternut ala Dunkin Donuts and Krispy Kreme Donuts.

Best Keto Cake Donuts

Kate
With only 6 ingredients, you can create the Best Keto Cake Donuts. It is made with almond flour, baking soda, eggs, cider vinegar, and sweeter and milk of your choice. These are fluffy and with just the right amount of sweetness.
Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 6 servings
Calories 152 kcal

Equipment

  • Doughnut Silicone Mold or Doughnut Pan

Ingredients
  

  • 1 cup almond flour plus 2 tbsp
  • ¼ cup sweeter of your choice I used Natvia sweetener
  • ½ tsp baking soda
  • 2 large eggs
  • ½ tsp apple cider vinegar
  • 2 tbsp milk of your choice I used almond milk

Instructions
 

  • Preheat the oven to 350°F or 180°C then grease a 6 count doughnut pan and set aside.
  • In a medium bowl, add in the dry ingredients (almond flour, sweeter, and baking soda. Mix well.
  • Combine the wet ingredients (eggs, apple cider vinegar and milk) into the dry ingredients. Mix until just combined.
  • Transfer the doughnut batter into a piping bag or ziplock bag. Cut the end, and gently squeeze out into the doughnut mold or pan.
  • Bake the doughnuts for 10-12 minutes. Remove from the oven and let it cool for 5 minutes. Then transfer to a cooling rack to cool completely.
  • Frost the doughnuts if desired.

Notes

  • If you are using a regular doughnut pan or mold, it will take about 12-15 minutes before it bakes. If you have a smaller doughnut pan or mold like mine, it will take just 10-12 minutes. But it would still depend on your oven, so please check the doughnuts while baking.
  • You can frost your doughnut if desired, or enjoy them as it is. 
  • Your choice of sweetener and milk. Personally, I used Natvia Sweetener and almond milk for this recipe. 
Keyword donuts, doughnuts, Keto, Low Carb

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.


If you prefer no yeast doughnuts, check this one out -> No Yeast Donuts

If you tried and loved this Best Keto Cake Donuts recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Dessert Recipes:

The Best Chocolate Cupcakes

My Best Keto Brownies

Best Keto Chocolate Cake

cupcakes, desserts, keto and low carb, recipes, sugar free

Best Keto Chocolate Cupcakes

I am so proud of this Best Keto Chocolate Cupcakes recipe I have created today. It is by far, the best Keto cupcakes that I have tried. It is fluffy, chocolatey and filling. I have frosted mine with my Best Keto Chocolate Buttercream and Cream Cheese Frosting.

These Keto Chocolate Cupcakes need no introduction. Imagine intense, rich chocolate, and moist cupcakes. That’s the one we are looking for in a cupcake, and luckily it’s all here in this recipe. The best of it all, it’s low in carbs, gluten-free, and diabetic-friendly (I used Natvia Sweetener in this recipe).

You may also like my other Keto Dessert Recipes: Keto Chocolate Cake with Keto Chocolate Buttercream Frosting, and Best Keto Waffles.

Which Flour is Best for Keto?

If you are in a Ketogenic diet or lifestyle, almond flour and coconut flour will be your top choice because they are both low in carbs, high in fat and moderate in protein. It has an interesting texture and great flavors too. Although to ensure the right amount of macros, check the products you are using. Macros will vary depending on the brand. Some brands may contain 10 or less net carbs per cup, some have more, so I suggest always look at the nutrition facts at the back of the products.

What is Keto Chocolate Cupcakes Made of?

Basically, Keto cupcakes are made with almond flour or coconut flour or a combination of both. They are mixed with cocoa powder and sweeteners. I also put milk (Keto friendly), I used almond milk on these Keto Chocolate Cupcakes, and some eggs too. Don’t worry, this one doesn’t taste eggy.

How Many Carbs are in Chocolate Cupcakes with Chocolate Frosting?

Regular chocolate cupcakes contain approximately 32 grams of carbs, 2 grams of fat, and 220 calories.

Keto Chocolate Cupcakes contain approximately 7 grams of carbs, 17 grams of fat, and 187 calories.

Trending right now: Brazo de Cups

How to Make the Best Keto Chocolate Cupcakes?

First, you need to preheat the oven to 350 degrees F or 180 degrees C. Grease a regular or mini muffin tin, or line them with cupcake liners. In a large bowl, combine all the dry ingredients and mix well. Add in the remaining ingredients and mix until well combined. Fill the tins about 2/3 cup of the way up. Do not overfill. Bake the cupcakes 10 minutes for mini or 15 minutes for regular size. Remove the tin out of the oven and let it cool completely on a cooling rack. Take note that these cupcakes firm up as they cool. If you are not using cupcake liners, use a knife to carefully go around the side until the cupcakes pop out. I used my Keto Chocolate Frosting to decorate these babies.

If you prefer non-chocolate cupcakes -> Soft and Moist Banana Cupcakes

Best Keto Chocolate Cupcakes

Kate
These are the Best Keto Chocolate Cupcakes that need no introduction. You get what you see! Intense, chocolatey, rich and moist chocolate cupcakes, and decorated with smooth Keto Chocolate Buttercream Frosting. Oh yes, absolutely divine!
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 202 kcal

Equipment

  • muffin tins or mini muffin tins

Ingredients
  

  • 1 cup almond flour
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • 3 tbsp stevia I used Natvia
  • ¼ cup milk (I used almond milk)
  • 2 large eggs

Instructions
 

  • Preheat the oven to 350°F or 180°C.
  • In a medium bowl, combine all the dry ingredients (almond flour, cocoa powder, baking powder, salt, and sugar).
  • Add in the wet ingredients (milk and eggs) and mix until well incorporated.
  • Prepare the muffin tray with cupcake liners. Fill about ⅔ of the way up.
  • Bake for 15 minutes or until the toothpick comes out clean when tested.
  • Take the muffin tin out of the oven and let cool completely on a cooling rack.
  • When completely cooled, you can frost them or simply eat them straight away. I have frosted mine with Keto Chocolate Frosting and topped it with chopped peanuts.

Notes

  • This recipe yields 6 regular size cupcakes or 24 mini cupcakes.
  • Feel free to double the recipe if desired. 
  • If you don’t have powdered sweeteners on hand, you can simply make your own by whizzing up sweeteners on your Nutribullet or other blenders. Watch my video to see how I did it. 
  • When the cupcakes are completely cooled, you can frost them by using your favorite Keto frosting or you can use my Keto Chocolate Frosting recipe.
Keyword Keto, Low Carb, Sugar Free

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

You may like other cupcakes: Red Velvet Cupcakes

If you tried and loved this Best Keto Chocolate Cupcakes recipe, please leave a comment and a rating below. Thank you!

Rating: 5 out of 5.

More Keto Dessert Recipes

Keto Chocolate Cake

Best Keto Waffles

Keto Brazo de Mercedez

recipes

Keto Chocolate Cake

This Keto Chocolate Cake is too good to be true. It is an exceptionally delicious cake without any flour or coconut flour. Do I need to say more? There’s no oil in this recipe and the best of all, it is sugar-free because I’m using Natvia Sweetener that was gifted to me by Natvia Living. Thank you so much!

You should really try this Keto Chocolate Cake recipe, either you’re on a Keto diet or not. It is really worth a try. It is quite simple to make and can definitely go against any cake mix you can buy in stores. It is dense and fudgy and can be served in a get-together, parties, and special occasions. If you want a double layer, just double the recipe. Also, for this recipe, I used my Keto Buttercream Frosting Recipe.

How to Make Keto Chocolate Cake?

Basically, mix all together in a large bowl. Add the dry ingredients first then the wet ones. Mix them very well. Pour the batter into prepared baking pans (lined with parchment paper). Spread the batter to smoothen the top. If it is challenging, you can use another parchment paper to smoothen the top. Bake in the preheated oven for 14 minutes or until it firms up. Let it cool completely before frosting.

You may like my other Keto or Chocolate Cake recipes:

Keto Brazo de Mercedes

Perfect Chocolate Cake

Crazy Chocolate Cake


Keto Chocolate Cake Recipe

INGREDIENTS:

1 1/2 cups fine almond flour

1/3 cup erythritol sugar

1/4 cup cocoa powder

2 1/4 teaspooon baking powder

1/2 teaspoon salt

3 eggs

1/3 cup water or milk of choice

1 1/2 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (180 degrees C). Grease an 8-inch pan and line it with parchment.
  2. In a large bowl, add all the dry ingredients and mix them together. Now, add the wet ingredients and stir together very well.
  3. Pour the batter into the pan. Use a second sheet of parchment paper to smooth down the top.
  4. Bake in the oven for 14 minutes or until it firms up.
  5. Let it cool completely before frosting the cake.

Serve and enjoy this Keto Chocolate Cake with family and friends!

NOTES:

  • For a double layer cake, just double the recipe and bake into two separate 8-inch pans.
  • Click this for a Keto Frosting Recipe.
  • To smoothen the top of the cake batter, use a parchment paper.
  • Baking time is 14 minutes on a middle rack but all ovens are different, continue baking for a few minutes until the cake is firm.
  • I don’t recommend to substitute almond flour for coconut flour, as coconut flour is so absorbent, it will dry out the cake.

Made this? Tag me on Facebook @asliceofkateph and Instagram @asliceofkateph and hashtag it #asliceofkate.

Some of the links in this post are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting A Slice of Kate.

If you tried and loved this Keto Chocolate Cake recipe, please leave a comment and a rating below! Thank you!

Rating: 5 out of 5.
recipes

Maja Mais (Coconut Pudding with Corn)

Maja Mais (Coconut Pudding with Corn) is a Filipino dessert that is a mix of coconut milk, sugar and cornstarch with cream style corn. It is an easy recipe with very common ingredients and served mostly during Christmas. Originally, it is made without the corn and it is called Maja Blanca.

Maja Mais is a creamy and light coconut pudding that is a very popular dessert in the Philippines. Based on its name, this dessert is probably originated in Spain and Filipinos adopted it when we were still under the control of the Spanish Colonial Government.

How to Make Maja Mais (Coconut Pudding with Corn)?

This recipe is pretty easy to make. It is basically a mixture of coconut milk, sugar and cornstarch with corn. In a pot, boil the coconut milk, then add sugar, condensed milk and cream style corn. Mix really well and let it simmer for about 8 minutes. In a bowl, mix fresh milk and cornstarch to make a slurry. Now add the slurry to the coconut mixture. This will thicken it up. Use a wooden spoon to mix it. Cook for another 2-3 minutes or until the mixture is thick.

You may also like my other kakanin recipes: Sapin Sapin, Bibingkang Malagkit and Cassava Cake.


Maja Mais (Coconut Pudding with Corn ) Recipe

INGREDIENTS:

4 cups coconut milk

3/4 cups sugar

1 can (395 grams) condensed milk

1 can (410 grams) cream style corn

3/4 cup evaporated milk or fresh milk

3/4 cup cornstarch

1 cup toasted grated coconut

INSTRUCTIONS:

  1. Boil coconut milk in a pot. Add sugar, condensed milk and cream style corn, simmer for 8 minutes or until it bubbles.
  2. MAKE A SLURRY: In a small bowl, combine milk and cornstarch together. Mix well.
  3. Add the slurry to the coconut milk mixture. Using a wooden spoon, mix until it thickens.
  4. Pour the coconut pudding in a greased dish. Flatten the top.
  5. TOAST GRATED COCONUT: In a medium pan, toast 1 cup of grated coconut until light brown. Set aside. When it has cooled down, sprinkle it on top of the coconut pudding.

Serve and enjoy this Maja Mais (Coconut Pudding with Corn) with family and friends!

NOTES:

  • Use good quality coconut milk and cream-style corn. These will give a good finish.
  • This recipe is not too sweet but if you still feel like this is sweet for you, you can always reduce the sugar or the condensed milk.
  • Don’t put too much cornstarch. I think 3/4 is enough for this recipe. I’ve tried putting 1 cup of cornstarch in 1 cup of milk and it turns out a bit hard and it tastes starchy.
  • Expect a taste of sweet coconut and corn. It should not taste like starch.
  • Cool and refrigerate. It will make the pudding set and slicing will be easier.

WATCH HOW TO MAKE MAJA MAIS (COCONUT PUDDING WITH CORN):

Did you make this Maja Mais (Coconut Pudding with Corn)? Please leave us a comment below.


cupcakes

Brazo de Mercedes Cups

Brazo de Mercedes Cups are soft cotton meringue cups filled with rich sweet custard, sprinkled with icing sugar on top. It melts in your mouth, you don’t want to stop eating it.

Did you know that the name Brazo de Mercedes means “the arm of Our Lady of Mercy”? It started when the Philippines was a Spanish colony. During those times, egg whites were used to make plaster for churches. So instead of throwing the egg yolks, they decided to use them for desserts. Whether it’s true or not, the most important thing right now is Brazo de Mercedes is here to stay and people are getting more innovative with this recipe. It’s originally a Swiss roll type of cake, but now it can be in cups (just like this one), or with Ube jam or Leche Flan, the ideas are endless.


Brazo de Mercedes Cups Recipe

INGREDIENTS:

FOR CUSTARD:

5 egg yolks

1 can (390 grams) condensed milk

1/2 pack (250 ml) all purpose cream

1 tablespoon cornstarch

1/4 teaspoon salt

1 tablespoon vanilla

1 tablespoon margarine or butter

FOR MERINGUE:

5 large egg whites

1 cup white sugar

1/4 teaspoon cream of tartar

1 tablespoon cornstarch

FOR TOPPING:

Confectioner’s sugar (icing or powdered) to sprinkle on top

How to Make Brazo de Mercedes Cups?

INSTRUCTIONS:

1. Preheat the oven to 340 degrees F (170 degrees C).

2. MAKE CUSTARD: In a saucepan, whisk in egg yolks, condensed milk, all-purpose cream, and cornstarch. Place the saucepan on the stove, turn it to low heat. Consistently mix the custard to avoid lumps. When the custard is thick, add the vanilla and the butter or margarine. Continue mixing for another minute. Turn off the heat and set aside to cool. The texture should be thick but still spreadable.

4. ASSEMBLE: Take it out of the oven and let it cool slightly before piping the custard in. Sprinkle confectioner’s sugar on top for a final touch.

3. MAKE MERINGUE: Beat the egg whites with cream of tartar in a stand mixer or using a hand mixer at a low speed. Add the cornstarch and continue mixing. When the egg whites are foamy and bubbly, gradually add the sugar until it forms stiff peaks, about 8-10 minutes. Transfer the meringue mixture in a piping bag with a prefered nozzle. Pipe the meringue mixture into a thick cardboard-like cupcake cups, in a circular upward motion, overflowing by about an inch on top. Remember to leave a gap in the middle part for the custard filling. Place the cups in a baking sheet or in a muffin tray, bake it for 20-25 minutes or until the tops turn light brown.

Serve and enjoy this Brazo de Mercedes Cups with family and friends!

NOTES:

  • Use room temperature eggs only. It whips better and it’s more stable. If the eggs were in the fridge, take them out and just leave it in the counter for at least 30 minutes to bring them to room temperature.
  • Grease is not your friend. Make sure that all your bowls and whisk are oil-free. To do this, wipe the bowls and whisk with vinegar or lemon juice. Also, use only glass or stainless steel or ceramic bowls. No plastic bowls please as it hides traces of oil and that would affect the consistency of the meringue.
  • Add sugar gradually. I know 1 tablespoon at a time takes forever, but believe me, it really makes a difference. It is important to allow the sugar to be dissolved before adding another tablespoon.
  • Temperature is vital. Make meringue on a not humid day. If it’s raining or very humid, chances are the meringue will fall apart.
  • To avoid the meringue from deflating: Wait until the egg whites form to soft peaks before adding the sugar. Then continue beating until it forms stiff peaks. Beating the egg whites at low speed will make tiny air pockets and that’s what we want, not big bubbles. Big bubbles will soon burst while cooking caused by beating the egg whites too fast (high speed).

Did you make this Brazo de Mercedes Cups? Please leave us a comment below.


cakes

Bibingka Malagkit (Rice Cake with Coconut Caramel Top)

Bibingka Malagkit (Rice Cake with Coconut Caramel Top) is a traditional Filipino dessert made of glutinous rice, coconut milk and brown sugar.

You can always make Bibingka Malagkit the traditional way, but I find this recipe quick and easy with the same result as the traditional. Cooking the glutinous rice in rice cooker makes it so convenient, then later add the coconut sugar mixture for flavour. Don’t forget to make the coconut caramel top, because that’s what makes Bibingka so sweet and delicious.  


Bibingka Malagkit Recipe

INGREDIENTS:

FOR THE RICE CAKE:  

500 grams of glutinous rice  

250 grams of sugar  

100 ml of coconut milk  

1/4 teaspoon salt

FOR THE CARAMEL TOP:  

100 ml of coconut milk  

200 grams of brown sugar

How to Make Bibingkang Malagkit (Rice Cake with Coconut Caramel on Top?

INSTRUCTIONS:

1. MAKE RICE CAKES: Wash glutinous rice twice with water.Add the same amount of water to the glutinous rice. Cook it in the rice cooker or in a standard pot, as the regular rice.   

2. MAKE COCONUT SYRUP: In a non-stick pan, pour in coconut milk, sugar, and salt. Boil in medium-high heat until thick and bubbly. At this stage, add the cooked glutinous rice into the coconut syrup. Mix well until combined. Place in a greased baking pan, lined with banana leaf, glad wrap, or parchment paper.  

3. MAKE COCONUT CARAMEL SAUCE: In another non-stick pan, pour in coconut milk and brown sugar. Boil in medium-high heat until thick and bubbly, like a caramel sauce. Pour in the sauce to the prepared pan with rice cake. Flatten the top.

4. In a preheated oven of 270 degrees F or 130 degrees C, bake the rice cake for 25 minutes. Cool it completely before serving.

Serve and enjoy this Bibingka Malagkit (Rice Cake with Coconut Caramel Top) with family and friends!

NOTES:

  • I like to cook glutinous rice in water and finish it off in coconut milk and sugar mixture. It is easier that way. I found it tricky to cook glutinous rice with coconut milk – it takes time and sometimes I end up with uncooked rice. Cooking the glutinous rice in the rice cooker gives me a perfectly cooked sticky rice.
  • Salt helps balance the sweetness and richness of the rice cake.
  • Feel free to adjust the sweetness of the caramel sauce by adding less sugar.

Did you make this Bibingka Malagkit (Coconut Caramel Top)? Please leave a comment below. 


pastries

Lemon Meringue Pie

This Lemon Meringue Pie is a sugar pie crust topped with a creamy lemon filling and fluffy brown sugar meringue.

With a little bit of effort in the kitchen, I ended up having this amazingly delicious Lemon Meringue Pie from Dinner at the Zoo! It is totally worth it! Believe me!


Lemon Meringue Pie Recipe

INGREDIENTS:

FOR THE CRUST:  

2 1/2 cups flour, all-purpose or plain (plus more to dust)  

1/2 tablespoon sugar  

1/2 teaspoon salt  

225 grams butter, cold (diced into small cubes)  

6 tablespoon ice water

FOR THE FILLING:  

6 large eggs  

1 1/2 cup sugar  

1 tablespoon lemon zest, finely grated  

3/4 cup lemon juice, freshly squeezed  

1 cup heavy cream

FOR THE MERINGUE:  

3/4 cup egg whites  

1/4 teaspoon cream of tartar  

1 1/2 cups light brown sugar, firmly packed  

1/2 cup – 1 cup water, or just enough to cover the sugar

How to Make Lemon Meringue Pie?

INSTRUCTIONS:

1. Preheat oven to 180 degrees C.  

2. MAKE CRUST: In a food processor, mix flour, sugar, salt and cold butter until it resembles crumbs. Add iced cold water and mix it until it comes together like a dough, but still a bit crumbly. Put it out on a lightly floured surface, cut the dough into 2, make a ball and flatten them a bit. Wrap them with Glad wrap and leave them in the fridge for 30 minutes to 1 hour. After the dough has been cooled, take them out of the fridge and roll them out, make round pie crust(s) that will fit into your pie pan. Press the crust to mould into your pie pan. Seam the edge depending on your preference. Poke the pie crust with a fork. Bake blind (with baking beans or rice) in a preheated oven (180 degrees C), for 10-15 minutes.   

3. MAKE FILLING: In a bowl, whisk the eggs and sugar together until smooth. Add lemon juice until thoroughly incorporated. Add in the cream and whisk until combined. Strain the filling through a sieve and stir in the lemon zest. The filling will still be liquid at this point, don’t worry, it will be set when it has cooled.   

4. Take the baking beans or rice from your pie, slowly pour the filling into the pie crust. If you have leftover, just pour it into a dish and bake it along with the tart for later on.  

5. Bake the tart for 35 – 40 minutes until the centre is set. Cool the tart on a rack about 10 minutes, and then refrigerate it for at least an hour.  

6. MAKE MERINGUE: Place the egg whites and cream of tartar into a stand mixer with a whisk attachment. Add the brown sugar into a medium heavy saucepan. Add just enough water to cover the sugar. At this stage, you can put candy thermometer on the saucepan and turn the heat to high. Watch until the sugar reaches 240 degrees, start whipping the egg whites by turning your mixer to high speed, until its foamy and starting to thicken. When the sugar reaches 245 degrees, remove the candy thermometer from the saucepan and turn the mixer speed down to medium. Pour the sugar syrup into the egg whites in a thin, steady stream. Continue whipping until the meringue reaches the firm peak stage. Immediately spread the meringue over the tart using a large spoon or offset spatula. Use a torch to brown the outside of the meringue or pop it in the oven until the meringue has browned. Store the tart in the fridge until ready to serve.  

Serve and enjoy this Lemon Meringue Pie with family and friends!

NOTES:

  • You can make the pie crust or tart in advances and store in the fridge for 2 days. It can also be frozen for a month. 
  • This recipe works for a 9-inch pie pan. 
  • Poke the pie crust before bake blind or called pre-baking (baking the pie crust without the filling).
  •  When adding the sugar syrup into the whipped egg whites, make sure to pour it in a thin, steady stream avoiding the whisk. 
  • If you don’t have a torch to brown the outside of the meringue, you can pop the tart back to the oven until the meringue is nice and brown. Cool the tart on the rack, before storing it in the fridge until ready to serve.

Did you make this Lemon Meringue Pie? Please leave a comment below. 


recipes

Basic Meringue

There are only three ingredients in making Basic Meringue; egg whites, sugar and cream of tartar or acid. They came out really good, just like the meringue my Mom bought for me in the Philippines when I was little. You know those colourful meringues in a plastic bag? Yep, those ones. 

I have leftover egg whites in the fridge and I can’t just leave them there alone. So today, I made basic meringue. This recipe is the easiest but will take an hour and a half to bake, a little more time to cool it down. I made two designs: Meringue Kisses or Drops (a very basic design using a piping bag) and the Meringue Nest or here in New Zealand, we called it Pavlova Nest. You can add fresh whipped cream on top and some fresh strawberries and other fruits.


Basic Meringue Recipe

INGREDIENTS:

2 egg whites, room temperature

1/2 teaspoon cream of tartar

1/2 cup sugar

pinch of salt

1/2 teaspoon vanilla extract or essence

How to Make Basic Meringue?

INSTRUCTIONS:

1. Preheat oven to 120 degrees C.  

2. In a large bowl or in a stand mixer, mix the egg whites in medium speed until soft peaks form.  

3. Gradually add sugar, 1 tablespoon at a time, whisk in between addition. Mix the egg whites until sugar granules are dissolved.  

4. Continue to whisk the egg whites for 3 minutes in high speed.  

5. Add the vanilla essence and a pinch of salt, and fold the egg whites until combined.  

6. Spoon meringue onto a baking tray lined with baking paper.  Make sure to place them apart from each other, as they can get bigger while cooking. Reduce the temperature to 90 degrees C.  

7. Bake meringue for 1 hour and 30 minutes. Turn off the oven and leave them there to cool completely. 

Serve and enjoy this Basic Meringue with family and friends!

NOTES:

  • Use room temperature eggs. 
  • Make sure the egg whites are bubbly and has changed its colour before adding the sugar. Add the sugar gradually, 1 tablespoon at a time. Whisking in between addition.
  • Soft peak is when the meringue is not soupy and it can hold its form.
  • You can add a few drops of food colouring to make a pretty, pastel meringues. 
  • Store in an airtight container for 1 week.

Did you make this Basic Meringue? Please leave a comment below. 


cakes

Ube Custard (Leche Flan) Cake

I wanted to make this Ube Custard (Leche Flan) Cake for so long, but I haven’t had a chance. I’m so glad I’m in the mood to bake today, because this cake is really good. I actually regretted not making it sooner. I was so surprised how ube (purple yam) and custard are like a match made in heaven.

Whoever thought of this cake is a genius! The combination of the soft ube chiffon cake and the sweetness of custard is love! I couldn’t stop eating it. The custard melts in my mouth! It’s so delicious! You have to try it yourself!


Ube Custard (Leche Flan) Cake Recipe

INGREDIENTS:

FOR CARAMELIZED SUGAR:

3/4 cups of sugar

1/2 cup of water

FOR CUSTARD (LECHE FLAN):

6 egg yolks

1 cup condensed milk

1/2 cup cream, (heavy, whipping, all-purpose)

1/4 cup milk, (fresh or evaporated)

1 teaspoon vanilla

FOR CAKE:

4 egg yolks

1/3 cup sugar

1/4 cup oil

1/4 cup milk

1 teaspoon vanilla

1 teaspoon concentrated ube flavouring

3 drops of purple food colouring

1 cup flour, (plain, all-purpose)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

FOR WHIPPED EGG WHITES:

4 egg whites

1/2 teaspoon vinegar

1/3 cup sugar

How to Make Ube Custard (Leche Flan) Cake?

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. MAKE CARAMELIZED SUGAR: In a saucepan or non-stick pan, mix sugar and water together. Cook it in medium heat. Don’t mix until colour changes to amber. Immediately transfer to an 8-inch round cake pan. Swirl the cake pan to coat the bottom evenly. Set aside.
  3. MAKE CUSTARD (LECHE FLAN): Whisk egg yolks and condensed milk together until combined. Add cream, milk, and vanilla. Whisk until well combined. Set aside.
  4. MAKE CAKE: In a large bowl, beat the egg yolks and sugar together until it changes to light colour. Add oil, milk, and vanilla. Mix together. Then add concentrated tube flavouring and food colouring. Mix well. Sieve flour, baking powder and salt into the mixture. Mix until well combined.
  5. MAKE WHIPPED EGG WHITES: In a large bowl, whip egg whites until frothy – about 3 minutes. Add vinegar. Then gradually add sugar. Mix until soft peak forms.
  6. Slowly add the whipped egg whites into the cake mixture in thirds. Fold the whipped eggs carefully until well combined. Don’t over mix. Set aside.
  7. Pour the custard mixture through a sieve into the cake pan with caramelized sugar. Gently pour the cake batter over the custard. Tap for excess bubbles.
  8. Place the cake in a water bath. Bake in 180 degrees C oven for 55-65 minutes or until the top of the cake is golden brown.
  9. Immediately run a thin knife around the cake to release it from the pan.
  10. Place a large serving plate on top of the cake pan and quickly invert the cake onto the plate.
  11. Let it cool. Chill in the fridge before serving.

Serve and enjoy this Ube Custard (Leche Flan) Cake with your family and friends!

NOTES:

  • This recipe is good for 8-inch round pan.
  • This can be chilled in the pan, then soak the bottom of the pan with hot water for a few minutes before inverting onto a plate.
  • It can be steamed in the same amount of time, or until the cake is fully cooked.
  • Instead of concentrated ube flavouring, you can use ube jam (same amount).
  • Do a toothpick test to see if the custard and cake are cooked. Also, cake pulls away from the side of the pan when it’s cooked.

Did you make this Ube Custard (Leche Flan) Cake? Please leave us a comment below.