How To make Rasberry Coil Coffeecake
1/4 7-up dough recipe
1/3 c Rasberry preserves
1/2 c Powdered sugar
2 ts Milk; (to 3 ts)
GLAZE:
1 c Powdered sugar
1 ts Butter or margarine; soften
2 tb Milk; hot
Pre-heat oven to 375~. Divide dough into 6 pieces. On a lightly floured surface, roll each piece to an 18" rope. Beginning at the center of a greased large cookie sheet, make a loose swirl with the first rope. Add a second rope, overlapping about 1" of the first one; Coil second rope around first rope. Continue adding the remaining ropes in the same manner Spread preserves evenly over the dough. Cover loosely with wax paper; let rise in a warm place until double, about 30 minutes. Bake at 375~ for 20-25 minutes until golden brown. Remove from cookie sheet and drizzle glaze on warm coffeecake. Serve warm. GLAZE: Mix ingredients together until smooth. Drizzle over coffee cake. -----
How To make Rasberry Coil Coffeecake's Videos
You Can Make This Keto Cheesecake in 90 Seconds!
Get your FREE LMNT sample pack with any purchase here!
Thanks to LMNT for sponsoring this video. Sponsors help keep our channel going!
Recipes we tried: Please support the creators of the recipes below
Coffee mug cake:
Strawberry mug cake:
Cheesecake:
Our indoor veggie growing system -
Our Favorite Products: Affiliate Links
Keto Flour -
Favorite Low Net Carb Bread: CODE TWINS10 for 10% off
Low Carb Ramen - CODE: KETOTWINS15 to get 15% off
Favorite Keto Chocolate/ Sweets:
CODE: KetoTwins for 10% off
Sweetener -
Chaffle Maker -
Air Fryer-
Non-Toxic Pans -
Health & Wellness
Sauna Blanket - CODE KETO15 for 15% OFF
Red Light Therapy Mask: CODE KETO15 for 15% OFF
PEMF Mat - CODE KETO15 for 15% OFF
The links above may be affiliate links, if you make a purchase using our links we may receive a small commission at no additional cost to you!
Follow us on Instagram!
If you find value in our content consider buying us a cup of coffee to support our channel here:
Links to our content- tap.bio/ketotwins
Join our Facebook Keto Support Group: Keto with the Keto Twins!
We are Emily and Sarah, identical twin sisters from Chicago who have lost 160 lb following a ketogenic lifestyle. We would love to be a part of your ketogenic weight loss journey! We post recipes, vlogs, advice and motivation about weight loss and keto. We are proof that keto is not a diet, it’s a lifestyle that we intend to follow forever!
We are not medical professionals, we are just sharing our ketogenic weight loss journey. It is always recommended to ask your doctor if a lifestyle change is right for you before starting.
Stop Using Air Fryers #shorts
ProduceMadeSimple Live (RECORDED)
Looking for some holiday baking inspiration? Chef Jonathan Collins has cooked for celebrities, royalty and Presidents - now he's sharing his techniques with us! Learn how to make the perfect custard pudding, and a bright lemon raspberry cake that is great for a crowd, if you're willing to share!
Lupin Vanilla Muffins w/Raspberry Sorbet || The Keto Kitchen
[RECIPE IN THIS DESCRIPTION] Lupin Vanilla Muffins.
--Miracle Flour was provided to The Keto Kitchen free of charge by Wholesome Provisions--
You can make these without the sorbet. I just fancied doing something a little bit different and wanted to include it in case anyone else wants to try it!
These muffins are in between dense and fluffy, they have a nice hint of vanilla and the slight typical lupin flavor. The raspberry sorbet on top (or to dip them in) is... interesting! It adds a sweeter, slightly tart, frozen element to these lupin muffins. It's a little bit different but it's still quick and tasty!
| The Recipe |
MUFFIN INGREDIENTS:
- 1/2 cup (50g) Almond Flour
- 1/2 cup (50g) Lupin Flour (I used Miracle Flour -
- 1/2 cup Sweetener (I used Erythritol)
- 1 tsp Baking Powder
- 2 Large Eggs
- 1/4 cup (52g) Coconut Oil, soft
- 2 tbsp Cream
- 2 tbsp Water
SORBET INGREDIENTS:
- 4 tsp Soft Cheese (Cream Cheese, Mascarpone, Ricotta)
- 3 tbsp Cream
- 1/2 cup (45g) Frozen Raspberries
- 2 tsp Sweetener (I used Powdered Erythritol)
METHOD:
1. Preheat the oven to 180c/350f. Prepare 9 muffin moulds.
2. In a large bowl, add ALL dry muffin ingredients. Mix to combine. Set aside.
3. In another large bowl, add ALL wet muffin ingredients. Mix well.
4. Add the dry mixture to the wet mixture and combine until you have a thick, well mixed batter.
5. Place the batter in your prepared muffin moulds and bake for 18-20 minutes, or until firm and golden brown. Remove from the oven and leave to cool.
6. OPTIONAL: Whilst cooling, make the sorbet by combining ALL ingredients in a blender. Once the muffins are cool, either dollop the sorbet on top or dip your muffins in it!
Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
THESE DO NOT INCLUDE THE SORBET, CHECK BELOW THE MAIN MACROS FOR THE SORBET.
Serves 9:
Per Muffin:
Calories: 127kcal
Fat: 11g
Protein: 5g
Net Carbs: 1g
(Sorbet Macros Per Muffin: 90kcal / 3g Fat / 0g Protein / 0.2g Net Carbs)
| The Keto Kitchen |
---------------------------------------------------------------------------------------
For Business Enquiries Only: theketokitchen.uk@gmail.com
Instagram: @TheKetoKitchenUK (
---------------------------------------------------------------------------------------
???? MUSIC BY: LAKEYINSPIRED
The Process
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
Professional Baker Teaches You How To Make CHARLOTTE!
Chef Anna Olson bakes her amazing Blackberry White Chocolate Charlotte and teaches you how to make it at home! Follow along with the recipe below
Subscribe for more video recipes:
This recipe is too long to post in the description so you will have to head to the official Food Network page to get it!
Enjoy, and have fun baking!
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Instagram:
Pinterest:
Twitter:
Official Oh Yum Website:
Channel optimization by TubeBuddy:
Lemon Alaska with Mixed Berries Mint - Chef's Table at Home With Lee Kum Kee
What's a good meal without dessert, right?! Here is an innovative way to treat your sweet tooth with our lemon Alaska ???? The savoury element from Lee Kum Kee Sauce for Lemon Chicken just balances the sweetness from the meringue!
For this fantastic sweet treat see the recipe below ????
Ingredients
300g mixed berries washed and dried
150g Oreo or Marie biscuit, crushed
150g caster sugar
5 egg whites
3 scoops of ice cream
Marinade
1 sachet Lee Kum Kee Sauce For Lemon Chicken
15g mint, finely sliced
Method
1 Mix the berries with marinade.
2 Roll an ice cream ball in the crushed biscuits and shape as a mountain. Put it back to the freezer.
3 Add half of the sugar in the egg whites and whisk to a soft peak. Add the rest of the sugar until stiff peak.
4 Blow touch method: Place the ice-cream balls onto serving plates and quickly cover each with the egg whites. Burn with a blow torch. Serve with the fruits and sauce around the plate. Enjoy as soon as possible.
5 Oven method: Place the ice cream balls on a baking tray. Cover completely with egg whites. Bake in the oven at 250°C/225°C fan/gas 8 for 3 minutes until brown. Transfer the Alaskas to serving plates and spoon around the mixed berries and sauce.
Tips
1 Plating tips - Smear or Pipe
2 Smear meringue with the palette knife creates natural style Alaska while piping is more precise.Smearing is easier for beginners.
3 Blow torch the egg whites with medium fire and make sure it is not too close as the pointy tip of egg whites is easy to get burnt.
4 Cooking tips
5 More egg whites have to be used to cover the ice cream to isolate the heat if using the oven method.