Keto Baked Fudge (adapted from The Garden’s recipe, Tulsa OK)

The Garden Tea Room in Tulsa, Oklahoma has long been closed (it was located in Utica Square until 1995). The Garden was quite the social hub. It was the site of daily afternoon tea, wedding showers, bridesmaid luncheons (including my own) and fashion shows. But no one who has ever been there will forget their famous Baked Fudge! The gooey, seriously fudgy custard-like cake that had a wafer-thin, crunchy layer on top was so rich and decadent that even after all these years I still dream about it! While rummaging through old papers, I happened upon their Baked Fudge recipe from a newspaper article I had tucked away and forgotten. The traditional recipe called for 2 cups of sugar and flour for a total of over 70 carbs and 700 calories a serving! (Definitely a no-no!) So I experimented in my kitchen to come up with this “ketofied” version that tastes almost exactly and has the same crunchy top/creamy bottom texture, just like the original! If you know what I’m talking about and miss this amazing dessert, or if you’re trying it for the first time, this revamped keto recipe will make your chocolate dreams come true!

Keto Baked Fudge

Adapted from The Garden Tea Room’s recipe

Makes 6 servings

4 large eggs

3/4 cup erythritol sweetener (Must be erythritol-based to achieve a crunchy top. Xylitol, stevia or allulose will not work. I used LaKanto Monkfruit sweetener.)

6-8 drops of monkfruit extract or stevia, or to taste

1 cup unsalted butter, melted and cooled (2 sticks)

A pinch of salt

4 tablespoons unsweetened cocoa powder

2 tablespoons coconut flour

2 teaspoons vanilla extract

3/4 cup pecans, broken into large pieces* (optional, see notes)

1. Preheat oven to 325 degrees Fahrenheit. In a small bowl, whisk together the cocoa powder, coconut flour and salt; set aside.

2. In a large bowl with an electric mixer, beat the eggs until light and fluffy. Add the sweeteners and beat to incorporate. Slowly pour the melted butter and vanilla extract into the bowl while the mixer is on low until combined. Add the cocoa powder and coconut flour mixture to the batter and mix briefly until the dry ingredients are incorporated.

3. Fold in the pecans and divide the batter equally between 6 ramekins. Place the ramekins into a larger baking dish and pour hot water into the pan (enough to come 1/2 inch to 1 inch up the sides of the ramekins. Carefully slide the baking pan into the preheated oven.

4. Bake for 40-50 minutes until the top is just slightly firm to the touch and the custard isn’t quite fully set. Do not overbake. The fudge will have the consistency of firm custard and the top will crisp up as it cools. Serve warm with a dollop of whipped cream, if desired. This is best served on the day it’s made, but it can be stored at room temperature for 1 day or refrigerate for longer. To reheat, microwave on high for about 8-10 seconds before serving, just until slightly warmed.

*Note: To reduce the calories, carbs and fat a bit, you can omit the pecans, but they are traditional to the original recipe.

Nutritional Information per serving (with pecans): 435 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.6 g sugars, 2 g sugar alcohols), 44.5 g total fat (21.9 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 42 mg calcium, 168 mg potassium, 1 mg iron, 340 IU Vit A, 6.8 g protein. Net carbs per serving: 3.4 grams

Nutritional Information per serving (no pecans): 341 calories, 4.9 g carbohydrate (2 g dietary fiber, 1.1 g sugars, 2 g sugar alcohols), 34.7 g total fat (21.1 g saturated fat, 0 g trans fat), 205 mg cholesterol, 67 mg sodium, 32.5 mg calcium, 112 mg potassium, 1 mg iron, 338 IU Vit A, 5.5 g protein. Net carbs per serving: 2.9 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission. 

Schnitzel with Keto Brown Mushroom Gravy (Jagerschnitzel)

My husband is a big fan of German cooking. I have tried other recipes for schnitzel that call for almond flour, but was always a bit disappointed in their soggy breading. I’ve been experimenting with using crushed pork rinds as breading and, so far, the results have been excellent! This pork rind breading is super crunchy and, even when reheated, remains crisp. I’m not a fan of pork rinds as a snack, but in this application, they are a winner! This schnitzel recipe has authentic flavor and texture. You can make it with your favorite cutlet, such as pork, chicken, turkey or veal. I’m sure you’ll be as pleased as my husband and this recipe will become a favorite of your family, too.

Schnitzel with Keto Brown Mushroom Gravy (Jagerschnitzel)

Makes 4 servings

Schnitzel:

1 pound boneless pork chops (or substitute chicken, turkey or veal)

1 1/2 cups crushed pork rinds (see notes)*

1/4 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1/4 teaspoon dried thyme

1 large egg

1 tablespoon sour cream (omit for dairy free)

1/2 cup unflavored whey protein powder

Brown Mushroom Gravy:

1 tablespoon butter

1/2 onion, chopped

1 clove garlic, minced

8 ounces white button mushrooms, sliced

1 1/4 cups beef broth

1/4 teaspoon dried thyme (optional)**

1 teaspoon red wine vinegar (optional)**

1/4 to 1/2 teaspoon xanthan gum to thicken

Salt and pepper to taste

1. Prepare the 3-step dredging station by placing the whey protein powder onto a plate. In a small bowl, whisk together the egg and sour cream and pour onto a second plate. Finally, stir together the crushed pork rinds, salt, pepper and thyme and pour onto a third plate. Preheat the oven to 425 degrees Fahrenheit. 

2. Cut the pork chops in half horizontally and pound thin between two pieces of plastic wrap, to about 1/4 inch thickness. Set aside while you start the mushroom gravy. 

3. Melt the butter in a 10 or 12 inch skillet. Add the onion and heat over medium heat until softened and translucent. Add the garlic and stir for about 1 minute. Add the sliced mushrooms and sauté until all the liquid has evaporated and the mushrooms are nicely browned. Add the beef broth, thyme and vinegar. Bring to a simmer and allow to cook and reduce, stirring occasionally, while you prepare the schnitzel.

4. Line a baking sheet with foil and spray generously with non-stick cooking spray. 

5. Pat any excess moisture from the cutlets with a paper towel. Dredge each cutlet by first dipping into the whey protein powder on both sides and shaking off the excess. Next, dip the cutlet into the egg mixture and coat both sides. Lastly, place it in the third plate with the pork rind breading, turning to coat both sides. Place the dredged cutlet onto the prepared baking sheet. Repeat with the remaining cutlets. 

6. Place the baking sheet into the preheated oven on the middle rack and cook for 20 minutes. Meanwhile, finish the gravy.

7. Sprinkle the xanthan gum over the simmering gravy and stir briskly until dissolved and the gravy thickens. Season with salt and pepper to taste.

8. At the end of the 20 minutes of cooking, if the breading on the cutlets is not sufficiently browned and crispy, then broil for a few minutes until deeply golden brown. Serve immediately, topped with the mushroom gravy.

Notes: 

*Pork rinds conveniently come already crushed in panko-style crumbs! Look for them near the breadcrumbs or in the gluten-free section of your grocery store.

**If you want to make a plain, brown gravy, you may omit the thyme and vinegar. Personally, I like the very slight acidity the vinegar adds to the gravy, but if you don’t, then just leave it out.

Nutritional Information per serving of schnitzel (4 oz. cutlet, no gravy): 358 calories, 0.4 g carbohydrate (0 g fiber, 0 g sugars), 19.3 g total fat (7.4 g saturated fat, 0 g trans fat), 147 mg cholesterol, 378 mg sodium, 43.2 mg calcium, 545 mg potassium, 1 mg iron, 29 IU Vit A, 43.8 g protein. Net carbs per serving: 0.4 grams

Nutritional Information per 1/2 cup gravy: 51 calories, 4.1 g carbohydrate (0.9 g dietary fiber, 1.9 g sugars), 3 g total fat (1.8 g saturated fat, 0 g trans fat), 10 mg cholesterol, 354 mg sodium, 7.8 mg calcium, 206 mg potassium, 0 mg iron, 1 IU Vit A, 2 mg Vit C, 2.7 g protein. Net carbs per serving: 3.2 grams

Photos and recipe by Kathy Sheehan, copyright 2021

All rights reserved. Please do not duplicate without the author’s permission.