Keto Chinese Steamed Buns#BreadBakers

If you are on Keto and longing for Chinese steamed buns ,then these are for you which are not only gluten free, but pillow-soft, delicious and will go well with any Asian food. You can also make a sandwich with whatever filling you want. 

These also freeze very well. If you want them sweet, then you can increase the sweetener in the batter. I enjoyed them as a savory sandwich and also make these to enjoy with gravy instead of rice. These do not have an egg taste or flavor. To cut that flavor, have added a teaspoon of apple cider vinegar. Do try these they are soo..oo.. good!

Ingredients
½ Cup Almond Flour
⅛ Teaspoon Stevia powder
1 Teaspoon Baking powder
⅛ Teaspoon Salt
4 Large Eggs
1 Tablespoon Mayonnaise
1 Teaspoon Apple Cider Vinegar
Method

Mix all dry ingredients together and mix well then add the eggs and mayonnaise mix till combined.

Place a 2 tablespoons of batter in each silicone mold and steam it for 10 minutes on high flame or on a water bath in the oven 180°C for 13 minutes. 

Cool  & unmold.

Slice and  make sandwiches with the filling of your choice 

or dunk them in any gravy.
My Notes

I used an aluminum cupcake tin and they didn't stick at all. I used steel plates to make large ones, but batter did stick to the bottom. Make them in silicon mold or place a greased parchment paper before adding the batter to the steel plates.

Labels: Egg, Almond Flour, Chinese, Steamed, Asian Cuisine, Breads, Bread Bakers, Keto, Low Carb 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient.
This month’s theme is Steamed Breads.

• Bao Buns from Passion Kneaded
• Dessert Bao (Chocolate Steamed Buns) from A Messy Kitchen
• Keto Chinese Steamed Buns from Sneha's Recipe
• Paczki na Parze (Polish Steamed Donuts) from A Day in the Life on the Farm
• Sausage, Egg, and Cheese Buns {Sheng Jian Bao) from Karen's Kitchen Stories
• Steamed Cranberry Pecan Honey Bread from Food Lust People Love 

Stuffed Chicken Drumsticks In Saucy Tomato Gravy#SundayFunday

Stuffed Chicken Drumsticks In Saucy Tomato Gravy is so yummy can be served, as a side dish or as a main course meal. Can be had with Garlic Rice or Rotis. These are low carb & simply yum... delicious. Try it and you'll love these. 
De boning the drumsticks is the only tricky task rest all it so easy to make.

Ingredients

5 Chicken Drumsticks - These drumstick should be large
For the filling
200 Grams Cottage Cheese or Ricotta Cheese
1 Teaspoon Red Chilly powder
1 Teaspoon Finely Chopped Ginger
2 Green chilies - finely chopped
1 Teaspoon Finely Chopped Garlic
3 Tablespoons Coriander Leaves - finely chopped
½ Teaspoon Salt or to taste
Dry Roast these ingredients and pound them coarsely  
½ Teaspoon Cumin seeds
½ Teaspoon Heaped Coriander seeds
¼ Teaspoon Ajwain / Carom Seeds
For the Sauce 
2 Tablespoons Oil
1 Green chilies - slit and de seeded
1/2 Teaspoon Red chilly powder
A Juice of half a Lemon
3 Big loves Garlic - finely chopped
½ Cup Tomato Puree
½ Teaspoon Salt or to taste
Method

De bone chicken from the drumsticks like you make for wings

then cut the bone( keep only the bottom part of the bone)

Make a pocket. 

Now lightly roast the carom seeds, cumin, coriander seeds together and coarsely pound them. 

In another bowl mix cottage cheese, pounded spices ,chilly powder ,green chilies, coriander leaves , garlic, ginger and salt very well. 

Stuffing is ready.

Fill this cheese mixture inside chicken drumsticks by pressing it right till the bottom 

seal them with two tooth picks or stitch them ( I stitched them). 

Heat oil in a pan and fry garlic till it starts to turn pink, add the slit green chilly,  stuffed chicken and saute on high flame for 3 minutes 

turning them till they turn pink to white. 

Add the 1 cup water, tomato puree,  chilly powder, salt and lemon juice, cover, cook for on high flame for 5 minutes. Open and turn the sides, cover again and cook for 10 to 12 minutes on medium low flame till the drumsticks are cooked. 

The gravy should be saucy and thick. 

To serve  

Snip of the thread of the drumsticks. Arrange the drumsticks on a platter and pour the sauce over it.

Enjoy!! this is super delicious.

My Notes 

Labels: Chicken, Chicken Drumsticks, Paneer, Ricotta, Stuffed, Tomato, Main course, Side Dish, Sunday Funday, Keto, Low Carb 

Check other recipes shared for Sunday Funday

• Karen’s Kitchen Stories: Amish Country Casserole 
• Cook with Renu: Beet Greens Jowar Thalipeeth 
• Food Lust People Love: Crispy Iron Skillet Chicken Thighs 
• Palatable Pastime: Grandmother's Country Green Beans 
• A Day in the Life on the Farm: Macaroni Ranch Salad 
• Amy's Cooking Adventures: Shoofly Pie (Amish Molasses Pie) 
• Mayuri's Jikoni: Southern Tomato Sandwich 
• Sneha's Recipe : Stuffed Chicken Drumsticks In Saucy Tomato Gravy

Honduran Salpicón- Keto#EatTheWorld

Beef Salpicón is a traditional Honduran dish that is both delicious and very easy to make. It's actually a meat salad served over steamed rice or veggies, totillas or lettuce leaves. What I like about this recipe that doesn’t require any additional fats or oils, the dish is low in fat. It's a perfect keto meal recipe. This Honduran recipe is prepared with culantro, which is a variety of culantro with large leaves that grow from the root. Since I did not have this, used coriander leaves, which I, read in google can be subsituted for it.

Ingredients
To Stew The Beef
1 Kg Boneless Beef
2 Medium Tomatoes - diced
1 Medium Onion - cut in fourths
4 Clove Garlic
1 Red Pepper
Salt and pepper, to taste
3 Culantro Sprigs - I used Coriander Sprigs
To prepare The Salpicón
1 Red Pepper - finely diced
1 Small White Onion - finely diced
½ Bell Pepper - cut into fine strips
½ cup Bitter Orange Juice (or substitute with lemon juice or vinegar)
Salt and pepper, to taste
3 Tablespoons Chopped Coriander Leaves
To Serve
Tomato, Onion & Avocado
Method

Put the beef in a pot together with the tomato, onion cut into fourths, garlic and red pepper. Cover the ingredients with water and cook over medium heat. Bring to a boil, reduce heat and cook for 2 hours being careful to remove, from time to time, any foam that might form on the surface of the water. You will have to stew the beef until it’s very tender, about 2 hours, adding water if it gets too dry.

Once the beef is tender, season with salt and pepper and add the sprigs of coriander. Turn off burner and let the stew cool completely. Strain the stock and serve it as a consommé or use it as a stock for another soup or in a different recipe.

Shred the stewed with a fork. Put the beef in a bowl along with the diced red pepper, white onion, bell pepper, vinegar and more salt and pepper to taste. Add the chopped coriander leaves.

Serve with salad, rice, steamed vegetables instead of rice and tortillas, or in use salpicón as the filling in lettuce wraps. It's a light dish that will fill you for hours and give you energy. Enjoy!! Refrigerate to serve the salad cold, although it's best when served at room temperature.

Labels: Keto, Honduran, Beef, Salad, Low Carb, International Cuisine, Side Dish, Eat the World

Check out all the wonderful Samoa recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

For Eat The World we are sharing recipes of Honduras.

• A Day in the Life on the Farm: Honduran Baleadas 
• Sneha's Recipe: Honduran Salpicón-Keto 
• Amy's Cooking Adventures: Honduran Style Refried Beans 
• Culinary Cam: Tastes of the Tropical Coastal Lowlands of Honduras

Keto Big Mac Chaffle Burger#SundayFunday

This Keto Big Mac Burger Recipe is made with juicy homemade burgers, homemade Keto Big Mac Sauce, chaffles, pickles, onion, cucumber, tomato and cheese for the perfect copycat homemade Keto Big Mac.
Big Macs were always a favorite of mine and this low carb version on a soft, fluffy chaffle is absolutely perfect for a low-carb lifestyle and that’s sure to become a regular on your meal plan! The Big Mac sauce takes these over the top delicious!

Ingredients
For The Chaffles
2 Large Eggs - beaten
2 Tablespoons Almond Flour
2 Tablespoons Mayonnaise
¼ Teaspoon Baking powder
For The Big Mac Patties
500 Grams Beef Mince
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black pepper powder
2 Slices Cheddar Cheese
2 Tablespoons sugar-free Thousand Island dressing
¼ Cup Shredded Lettuce
2-3 Pickle Slices
For The Copycat McDonald's Sauce
½ Cup Mayonnaise
2 Tablespoons Sugar Free Ketchup
1 Tablespoon Vinegar
1 Tablespoon Minced Dill Pickle
1 Teaspoon Sugar Free Sweetener - optional
1 Teaspoon Finely Diced Onion
Salt & Black pepper to taste
Method
To Make The Chaffles
Preheat the waffle maker.

In a bowl, mix all the ingredients together until well combined.
Pour half of the mixture into the preheated waffle maker and cook until crispy, about 3-4 minutes. Repeat with the remaining mixture to make chaffles.
For The Copycat McDonald's Sauce
Mix all the ingredients well to form a sauce and refrigerate it till all components are ready.

To Make The Beef Patties
In a skillet over medium-high heat, heat oil.
Mix in the beef with salt and pepper well. Divide it into equal portions and shape into patties.
Fry the patties with just a little oil on both sides till browned and cooked. Top each patty with a slice of cheddar cheese and let it melt.
To Assemble The Big Mac Chaffle Burger

Spread one or two tablespoons of the sauce on each chaffle.
Place one beef patty on one chaffle.
Top  this with shredded lettuce, pickle slices, tomato, cucumber and the second beef patty.
Cover with the third chaffle to form a sandwich.

Serve the Keto Big Mac Chaffle Burger immediately while hot and enjoy your keto-friendly meal!
Labels: Chaffles, Burger, Keto, Low Carb, Beef, Sauce, Healthy ,Sunday Funday, International Cuisine

For Sunday Funday we are sharing "Copycat Recipes"

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Keto Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

Keto Pan Fried Pork Meatballs#SundayFunday

A delicious spiced pork meatballs that makes a perfect Keto appetizer.

Makes 10 Meatballs
Ingredients
250 Grams Pork Mince
½ Teaspoon Fennel powder
1Teaspoon Black Pepper powder
½ Teaspoon Sea Salt
¼ Teaspoon White Pepper
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
⅛ Teaspoon Cinnamon Powder
1 Tablespoon Olive Oil/Bacon Fat/Butter/Ghee for frying
Method 
In a mortar and pestle grind together the salt, peppercorns and fennel to make a spice mix. 
Then in a large mixing bowl add a tablespoon or so of the freshly ground spice mix along with the paprika, white pepper, garlic powder and cinnamon powder.

Make meatballs and keep side.

In the meantime heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on turning the sides till fully cooked. Peirce each with a toothpick and serve them on a bed of lettuce.

Enjoy them with some sugar free ketchup as a appetizer.
Labels: Keto, Appetizer, Pork, Meatball, Low Carb, Healthy, Sunday Funday

For Sunday Funday we are sharing recipes of Meatballs. 

• Amy's Cooking Adventures: Bacon Cheeseburger Stuffed Meatballs 
• Karen's Kitchen Stories: Coconut-Ginger Turkey Meatballs 
• Food Lust People Love: Fresh Tuna Meatballs with Creamy Avocado Dip 
• Sneha's Recipe: Keto Pan Fried Pork Meatballs 
• A Day in the Life on the Farm: Swedish Meatballs 
• Culinary Cam: Zuppa Maritata, a Misinterpreted Italian Wedding Soup  

Burmese Tofu With Garlic Ginger Soy Sauce#EatTheWorld

This makes a fresh, delicious meal with a flavorful garlic, ginger and sauce. 
Makes 3-4 servings 
Ingredients
400 Grams Extra Firm Tofu
2 Tablespoons Peanut Oil / Olive Oil
2 Scallions - finely chopped
1 inch Fresh Ginger - minced
5 Cloves Garlic - minced
3 Tablespoons Light Soy Sauce
1 Tablespoon Toasted Sesame oil
1 Tablespoon Rice Wine Vinegar

1 Tablespoon Red Chilly Sauce 
1 Teaspoon Chili Flakes
1 Fresh Red Chilly - chopped - optional
Sesame seeds, for garnish - optional
Chopped Coriander leaves - for garnish -optional

Method

Pat the tofu with a paper towel until dry.  Cut into 2" cubes.
Heat a large frying pan or skillet on high heat and add some of the oil, then immediately turn the heat to low. Add a batch of the tofu, laying the pieces face-down on the pan  and let fry for  until brown on the pan side. Keep on flipping the sides until all sides are brown. Remove and plate. You will likely need to fry the pieces in batches. The oil can splatter, so be careful.
Mix together the, ginger, garlic, chopped fresh red chilly, all the sauces, sesame oil, rice wine vinegar, and chili flakes to make the sauce.

In another pan add the sauce, when the sauce  comes to a simmer switch off the flame add in scallions.
When the tofu is done cooking, turn off the heat for the pan. Plate the tofu and pour the sauce over the tofu. Garnish with the coriander leaves / green scallions.
You can eat this dish at any temperature you like. Store leftovers in a covered container in the refrigerator for up to five days. Enjoy this satisfying dish!!

Labels: Eat the World, Burma, Tofu, Soy Sauce, Asian Cuisine, Vegan, Gluten free, Keto, Low Carb, Vegetarian

Check out all the wonderful Burmese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Burma
•  Tasty Trio from Myanmar by Culinary Cam
• Burmese Tofu with Garlic Ginger Soy Sauce by Sneha's Recipe
• Chile Garlic Oil Noodles ;by A Day in the Life on the Farm
• Garlic Oil Noodles with Chicken by Amy's Cooking Adventures 

Keto Dairy Savory Crepes With Almond Flour#SundayFunday

I love crepes for breakfasts, so I made these large crepes for me to enjoy. These crepes are dairy free, these we good to enjoy with sugar free jam.
Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan
Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Sunday Funday