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Keto Coffee cake with coffee cream

Disclosure : Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. ( I only promote those products which I used ) If you’re all looking for something easy to follow and I set out to make something that’s exactly that. A  full one-month meal plan of the ketogenic diet , the breakdown, the overview, and of course – the meals. Included are all recipes, all  breakdowns of final macros, and the daily breakdown of what you should be  eating. At least try for a week.  Click here Ingredients for the sponge cake 250gr flour 200gr sugar 4 eggs 1 pinch salt 1 baking powder sachet (or 1 Tbsp) 2 cups of coffee milk and liqueur to...
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KETO SCONES FOR BUTTERFLY OR KETO WARM CUP WITH CONFITURE

For a real American or Western European breakfast, they are perfect. For this homemade jam and thick sour cream - wonderful. Traditional scones are baked without buttermilk and with quite a lot of baking powder. But probably the best is the buttermilk. They are a bit different from their classic brothers, but I like these scones the most. It is necessary to eat them fresh almost straight from the oven because unfortunately, the scones have it that they do not stay fresh for a long time. However, it turns out that you DO NOT have to wait long for such a breakfast because the dough is prepared less than ten minutes. The second time is just waiting for the rolls. The recipe, slightly modified by me, comes from the BBC Good Food website.             - 450 g of loose flour (you can replace it with luxury wheat flour and add 1/4 teaspoon of baking powder) - 1/4 teaspoon of salt - 100 g of chopped butter quite finely - 60 g of sugar - 290...
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How to make Rustic chocolate cake with nuts '' Babka ''

the cake is not extremely spongy but chocolate with a very the delicate taste of cookies To give it a more "Jeżowy" character on the chocolate coating, you can make a few zigzags from kajmak, this one lightly sprinkles with a little rice Krispies, raisins, chopped nuts and decorate with chocolate coating again. In this version the cake is even more delicious and mega choco! :)   and here you can easily prepare a dough without a mixer :)   have a nice day and all of you thanks for looking     Recipe for the rustic chocolate cake '' Babka ''   The idea here was to use some biscuits of Polish origin which are known under the name JEŻYKI. It seems to me that most of you will find it unavailable therefore you can replace the biscuits with the same quantity of chocolate.   Let's dive right in.   Ingredients:   120 g of dark chocolate 2 tablespoons of sultanas 1 tablespoon of pistachios 1 tablespoon of flaked alm...
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How to make Buns with raisins [2020]

I saw such scones in many cookbooks. As if that wasn't enough, I ate such sweet butter buns with raisins in high school with the difference that those were a bit bigger. Reasons why it is so I baked two and maybe even more ... :) Well, are delicious, freshly best with butter and jam and perhaps even without jams for what overwhelm their flavour when they are great? And here I divulge the secret: the recipe for these rolls is nothing but a recipe for a French butter  brioche  bun.   So, as always, I encourage you to try it! :)   Let's dive right in. Ingredients for 12 rolls:   - 375 g wheat flour type 450 - 100 ml of milk - 7 g dry yeast or 15 g fresh - 4 eggs - 50 g of fine sugar for baking + a spoon more - 2 teaspoons of salt - 175 g butter at room temperature - 40 g raisins/currants - yolk      Execution:   1. In the evening, combine yeast with lukewarm milk and 2 tablespoons of sugar and 100 g of...
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HOW TO MAKE BREAD SOURDOUGH [2020]

Although I am not one of the bread baking experts, I decided to write a few words today about sourdough ... Because I believe that if you like home-baked bread, this sourdough will not disappoint you. It is not demanding and the bread baked on it is delicious, has a crispy crust and disappears from the table, still warm ... :)    I took a recipe from the book 'Cook Simply Everything' developed by Jill Norman.   So let's get to work! I assure you that you will soon become proud home bakers! :)   Let's dive right in.   Ingredients for the initial stage:     -4 tablespoons of wheat bread flour -2 tablespoons of plain yoghurt -3, 5 tablespoons of water at 22 degrees Celsius   Ingredients for daily sourdough feeding:   - about a kilogram of wheat bread flour -water     The first day   These ingredients form the '' initial stage '' are combined in a litre glass jar and mixed vigorousl...
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HOW TO MAKE BLACK BREAD ON YEAST [2020]

Black bread with caraway seeds with an intense, specific taste and smell. To those who know the taste of such bread, I would like to say that they are made very quickly. And what is important, this bread is made on barley wine. But if you can't get it, dark beer is the perfect substitute. Alcohol is minimally noticeable remains in the background, and yet emphasizes the the uniqueness of this type of bread. I invite you to try the recipe, which is authored by Sara Lewis. Let's dive right in.   Ingredients:   - 200 g rye flour - 150 g flour type 450 - 150 g wholemeal flour - 2 tablespoons of powdered milk - 1 tablespoon of cocoa - 1 teaspoon of instant coffee (in granules) - 1 teaspoon salt - 1 teaspoon cumin - 1 and 3/4 teaspoons instant yeast or 15 g fresh - 2 tablespoons of oil - 3 tablespoons of molasses - 275 ml of barley beer or dark beer   Execution:   1. If we use fresh yeast we prepare a solution. Crumble the yeast int...
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HOW TO MAKE SODGE BREAD [2020]

Bread on soda( SODGE BREAD) , traditionally baked with a cross-shaped cut. Its roots can be found in America, exactly in the last decades of the eighteenth century. And although it comes from overseas, today it is associated by many with Ireland and popularly called Irish soda bread.   It is wondering where the tradition of cutting bread in such a specific way comes from. It was once believed that the cross on bread scared away evil spirits and temptations. However, today it is believed that such a cut facilitates bread rising at high temperatures as well as cutting it into equal-sized pieces.   The bread itself is incredibly easy and quick to make. It does not need time to grow, because buttermilk reacting with baking soda is responsible for the growing process itself.   Interesting taste, very good to me. And the best the combination you can imagine here is bread with butter and smoked salmon.   It will not take you more than 15 minutes to prepa...
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