Lemon pistachio pound cake with orange blossom water

This is an easy keto recipe in that I did use all purpose flour (carbs), but keto approved sweeteners. Whenever I do eat something carby that is going to effect blood sugar, I always try to counteract by taking a berberine supplement like Perfect Keto's Blood Sugar Support. 

Pound Cake

• 1 cup unsalted butter room temperature
• 1 cup monk fruit sweetener
• 1 T liquid stevia
• ¾ cup full fat sour cream room temperature
• 5 Large eggs
• 3/4 cup ground roasted pistachios
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 medium Lemon Squeezed (about 3 Tablespoons Juice)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon vanilla extract 
• 2 teaspoons orange blossom water (optional)

1. Pre-heat the oven to 350°F. Grease a 10 inch tube pan generously with cooking spray and set aside.

2. Cream together the butter and sweeteners at high speed in a stand mixture until it’s fluffy and starting to look white, about 5 minutes, add sour cream and mix for another minute.

3. Stir in the eggs, a little at a time, beating the mixture well between each addition. Sift in the flour, pistachio flour, and baking powder into the batter, and then add Lemon Zest & juice, vanilla, orange blossom water.

4. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.

5. Pour batter into a greased cake pan. Tap pans on work surface to eliminate any large air bubbles.

6. Bake at 350 until a tester inserted into the center comes out clean, 55–60 minutes. Transfer to a wire rack. Let it cool before glazing.

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Jacques Pepin's cheese soufflé done keto

I make a damn good quiche and so I had to wonder how much different is a cheese soufflé really? From what I could see on the internet, the only major differences is a soufflé has no crust and uses egg whites. Yet it turns out that famed chef Jacques Pepin has had a recipe for cheese soufflé that uses whole eggs and is super easy. You can read it here at 'Why Jacques Pepin's Cheese Soufflé is Genius'.

I had never made a cheese soufflé  before and so thought this would be perfect to try, but I need to downsize the recipe (which serves 4) to something for single me. Also, it needed to be keto. So here is my adaptation of the recipe.

Jacques Pepin's cheese soufflé 

2 T unsalted butter, plus some to butter the baking dish
1/4 cup finely grated Parmesan cheese
2 T almond flour
6 oz whipping cream
salt and pepper to taste
3 large eggs
1 cup grated Gruyere, although you can try other cheeses
1 T minced chives

Heat the oven to 400F degrees. Butter a small baking/gratin dish. The above amount will be too much for a ramekin. Sprinkle the bottom and sides with half the Parmesan.

In a small saucepan, melt the 2 T of butter and then add the almond flour and whisk together. Cook for under a minute and then pour in the whipping cream and thoroughly whisk it all together. Cook for about 2 minutes and then add your salt and pepper and set it aside to cool to room temperature.

Break the eggs into a mixing bowl and beat well. When the cream mix is room temperature, add it, the eggs, the Gruyere, and the chives all together and mix to combine. Pour into the buttered baking dish, sprinkle the rest of the Parmesan on top, and immediately put in the oven. Bake for 30-40 minutes. The top should be puffed up and well browned. Serve immediately. 

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