Kaya for LCHF

Updated - whole eggs and just egg yolks - 29/11/16


Started Low Carb High Fat journey about a month and a bit ago, and wanted some kaya (coconut jam) to spread on my "bread". So modified a recipe that I used previously and changed to sugar to xylitol and result was great! Tasted just like proper kaya!

Ingredients: using whole eggs

200ml thick coconut cream 

5 eggs, lightly beaten

80 - 100 gms xylitol
5 pandan leaves, washed and tied into a knot

Method:

1. Wash pandan leaves throughly and knot them.

2.Assemble all ingredients in a slow cooker.

3. Switch on slow cooker on high and stir mixture till sugar thoroughly dissolves.
4. Remove cover, stir mixture from the bottom every 30 minutes.
5. Cook for a total of 1 - 1 1/2 hours.

 The kaya will be lumpy and there will be some liquid at the bottom of the slow cooker. Dont worry about this as once it has been blended, everything will be fine.

  

As I had egg yolks left over from making low carb bread, was cracking my head as to what I could do with the yolks, hence this recipe.

Ingredients: Using just egg yolks

8 egg yolks (I used 7 as I used 1 yolk to egg wash my bread)
400 ml coconut cream
5- 6 pandan leaves, washed and knotted
xylitol or any other permitted sweetener - (your choice) and your level of sweetness
*Note - it helps if you use a non stick saucepan so the kaya does not stick and get burned.
It does not matter if you don't have a non stick pan, just have to stir more often!

Method:

1. Wash pandan leaves throughly and knot them.
2. Place coconut cream and sweetener in pan and bring to boil.
3. Light beat egg yolks and when coconut cream has come to a boil, add some into the egg yolks and mix well.
4. Place mixture back into pan and cook under medium heat for about 10 mins, stirring occasionally. Mixture will look curdled. It does not matter. After 10 mins, put on low heat and stir again occasionally. 
5. After about 20 mins, mixture will thicken. Pour into a bowl and use a hand blender to get rid of the lumps.
6. Voila - kaya is ready. Put in bottle and refridgerate it and mixture will thicken.
7. Enjoy!

Chocolate cake with coconut flour

My  youngr grandson is gluten intolerant but he loves chocolate cake, so I thought I would try baking a gluten free cake for him.

Verdict was good from everyone!

Ingredients

• 6 oz dairy-free bittersweet chocolate, chopped
• ½ cup virgin coconut oil
• 6 large eggs
•  1/4 cup xylitol*
• ⅓ cup well-stirred, full-fat coconut milk
• 2 teaspoons vanilla extract 
• 1 teaspoon fresh lemon juice
• ½ cup coconut flour
• ⅓ cup natural cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt

Instructions

1. Preheat oven to 350F (180C). Grease a 9-inch square baking pan (or 9-inch round, or 11x7 rectangular pan) with coconut oil.
2. In a medium, heavy-bottom saucepan, melt the chocolate with the coconut oil over low heat, stirring until melted and smooth. Transfer to a large bowl and whisk in xylitol, coconut milk, vanilla and lemon juice until blended; let cool for 5 minutes and then whisk in the eggs until blended.
3. In a medium bowl, whisk the coconut flour, cocoa powder, baking soda and salt. Add to the chocolate mixture, whisking until well-blended and smooth. Transfer batter to prepared pan.
4. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center comes out mostly clean with a few moist crumbs attached.

Note: Original recipe asked for 1/2 cup maple syrup but as this recipe is for myself on LCHF, I have changed it to xylitol.