#23: (No)Bacon, Berries, and Brussels – The Keto Vegan’s Riot of Flavour

The Keto Vegan

Welcome to another mouthwatering episode of The Keto Vegan, where our fearless culinary adventurer, Rachel, is about to take you on a delightful journey through the realms of plant-based deliciousness. Brace yourselves, because this time Rachel has concocted a symphony of flavours that will leave your taste buds doing the tango.

In today's episode, Rachel dives headfirst into the kitchen to whip up a Raspberry Cream Pie that's so good, you'll be questioning why you ever thought dessert had to be a guilty pleasure. And just when you thought things couldn't get any more exciting, she introduces the bacon-blessed marvel that is Bacon Brussel Sprouts. Yes, you heard it right – bacon and Brussel sprouts in the same sentence, and trust us, these are not your grandma's boiled sprouts!

Prepare to be amazed as Rachel infuses these mini cabbages with a magic touch, turning them into a scrumptious sensation that might just convert even the most dedicated Brussel sprout sceptics. It's a culinary rollercoaster with a dash of humour, a sprinkle of magic, and a whole lot of flavour.

So, buckle up, Keto Vegans, as Rachel takes us on a flavourful ride through the world of keto-friendly, plant-based wonders. Get ready to tantalize your taste buds, learn some kitchen wizardry, and, of course, laugh along the way. Let the culinary adventure begin!

Raspberry Cream Pie

Serves 12

8-inch spring form tin with highish sides.

Ingredients

Base

• 70g Almond Flour
• 30g Unsweetened Cocoa Powder
• 2 tbsp Truvia For Baking Caster
• 60g Unsalted Butter melted

Filling

• ▢ 225g Cream Cheese softened
• ▢ 200ml Heavy Cream
• ▢ 2tbsp Truvia for Baking Caster
• ▢ 1 Raspberry jelly sachet sugar free and vegan
• ▢ 1/4cup Water boiling
• ▢ 1tsp Vanilla Essence
• ▢ 100g Sugar Free Chocolate Chips

Topping

• Raspberries and grated dark vegan chocolate

How to make the Chocolate Base

1. Preheat your oven to 160C/320F.
2. Line an 8” springform tin
3. In a bowl mix the almond flour, cocoa powder, Truvia, and butter.
4. Press the mixture into the base of the tin
5. Bake for 12-15 minutes until firm around the edges and slightly puffed in the centre. Set aside to cool.

How to make the Raspberry Filling:

1. Dissolve the jelly crystals in the boiling water in a small bowl.
2. Add the softened cream cheese, Truvia, vanilla, and heavy cream to a mixing bowl.
3. Beat with a hand mixer until smooth.
4. Add the jelly and beat again until all broken up and combined.
5. Fold the sugar-free chocolate chips through the mixture.
6. Pour the mixture on top of the cooled chocolate base and spread evenly. Set in the fridge for 60 minutes, or until set.

Easy Cream Pie Topping:

1. Once the filling has set, decorate with fresh raspberries
2. Finely grate the dark chocolate over the top.
3. Cut into 12 slices and serve!

(No)Bacon Brussel Sprouts

• 1 bag of frozen Brussel sprouts
• This Isn’t Bacon lardons – 1 double pack
• English mustard
• Dijon mustard
• Double Cream 250 ml.

Instructions

1. Bring a pan of water to boil
2. Add the frozen spouts, bring back to the boil, and simmer for 5 minutes.
3. Whilst the sprouts are simmering…
4. Add some oil to a frying pan and heat
5. Fry the bacon lardons until slightly crisp
6. Add English mustard (preferable). Due to the heat the mustard will cook really quickly.
7. Add the cream and mix together. Add more mustard to taste.
8. Strain the sprouts and put in a serving dish.
9. Pour the mustard bacon sauce over the sprouts and serve.

Valuable Resources

Raspberry vegan sugar free jelly https://amzn.to/3uSZsUS

Chocolate chips – https://www.ocado.com/products/nibble-simply-divinely-dark-madagascan-chocolate-chips-573138011 Ocado £5 for 160g (31.30 per kg)

Amazon https://amzn.to/3TiIeKw 1kg for £20.69

For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how

Host Bio

Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.

Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan

Watch here: https://www.youtube.com/@TheKetoVegan/podcasts

Facebook group: https://www.facebook.com/groups/821471059206067

Email: [e-mail]

https://theketovegan.podbean.com/