Keto Comfort Food

k e t o
comfort food
a collection of family favourite winter warmers
MEGAN ELLAM
Prepared exclusively for stelapotts@gmail.com Transaction: SH14942
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kComefto o
rt foo d
by Megan Ellam
introduction
Hi there,
Keto Comfort Food has been put together to showcase but a

handful of my winter recipes.
Many of us are scrambling for ideas when the winter turns colder so
I thought I would just create a small eBook that everyone can enjoy.
Most recipes do come with both conventional and Thermomix®

methods where suited to the recipe. For easy tracking I have only
included the kCal, net carbohydrate, protein and fat macros with
each recipe. It is advised to track your own macros and these
numbers be used as a guide only.
For more recipes please head to our website

www.madcreationshub.com where you can scroll through all the
recipes or search via keyword or ingredient.
I hope you enjoy our Keto Comfort Food collection.
From my kitchen to yours
Happy cooking!
xo
Meg

POT PIE SOUP
4 serves | per serve | 216 kcal | 3g net carbs | 14g protein | 15g fat
15 g butter
1 clove garlic, finely minced
20 g onion, finely diced
30 g carrot, finely diced
35 g celery, finely diced
50 g mushrooms, halved and sliced
250 g chicken breasts, diced
Salt and pepper, to taste
½ teaspoon white pepper
¼ teaspoon ground cayenne
1 ½ cups chicken bone broth
2 bay leaves
20 g green beans, chopped
⁄ cup thickened or heavy cream
¼ cup chopped fresh parsley leaves
CONVENTIONAL METHOD
1. Melt butter over medium heat. Sauté garlic, onion, carrot, celery, and mushrooms, stirring
occasionally, until tender. Remove from heat and reserve.
2. Season chicken with salt, peppers and cayenne. Cook until golden, about 3-4 minutes.
Remove from heat and reserve.
3. Add bone broth and bay leaves to heat and bring to a simmer. Add chicken and
vegetables back to pan, along with beans and cream. Cook until reduced to your
preference.
4. Stir through parsley to serve.
THERMAL METHOD
1. Melt butter over 2 minutes/90℃/stir.
2. Add garlic, onion, carrot, celery, and mushrooms. Cook 5 minutes/90℃ /reverse /stir.
Remove from bowl and reserve.
3. Season chicken with salt, peppers and cayenne. Cook 3 minutes/90℃/reverse/stir.
Remove from bowl and reserve.
4. Add bone broth, bay leaves and vegetables to bowl and heat 4 minutes/100℃/stir.
5. Add all ingredients, except parsley into bowl and cook for further 6 minutes/80℃/
reverse/ stir/ MC off.
6. Stir through parsley to serve.
NOTES
Recipe is suitable to double or make in larger batches.
Soup can be stored in fridge for up to 4 days or frozen up to 1 month.
Can be made with chicken thigh fillets.
For a dairy free keto chicken pot pie soup substitute coconut cream.
For a vegetarian pot pie soup substitute cauliflower and broccoli instead of chicken.
KETO COMFORT FOOD | 06

BACON HOCK & VEGETABLE SOUP
1 small carrot, finely diced

½ small onion, finely diced
2 sticks celery, finely diced
140 g zucchini, finely diced
130 g mushrooms, finely diced
1 bacon hock, small enough to fit your pot
40 g chorizo, diced
1 litre chicken stock or bone broth
3 cups water
2 teaspoons smoked paprika
400 g tinned tomatoes
METHOD
1. Place all ingredients into slow cooker or large stock pot. Cook on low for 4-6 hours
or until meat on the hock is soft.
2. Remove hock and shred the meat and return to stock. Cook until reduced and
thick. Serve.
NOTES
Bacon hock can be substituted with ham hock or pork knuckle.
Any vegetables can be added to this soup, it is a great way to use leftover vegetables or ingredients that need to
be used up before their expiry.
This soup can be kept stored in the fridge for up to 4 days. Alternatively freeze in individual portions for easy
meal planning.


PUMPKIN SOUP
½ onion, finely diced

450 g pumpkin, diced
1 tablespoon olive oil
40 g butter
Pinch salt flakes
Ground black pepper, to taste
1 teaspoon smoked paprika
⁄ teaspoon ground cumin
3 cups chicken or vegetable stock
½ cup thickened cream
TOPPING
Sour cream
Crispy bacon
Salted roasted pepitas
Fresh herbs
CONVENTIONAL METHOD
1. Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Place pumpkin and onion on baking tray. Drizzle with olive oil and bake 20-25
minutes, turning half way. Bake until pumpkin is soft.
3. Melt butter in saucepan and add roasted vegetables. Season to taste and add
remaining ingredients, except cream. Bring to a boil then reduce to a simmer.
4. Puree soup with stick blender or in a food processor. Add cream and heat through.
Serve.
THERMAL METHOD
1. Preheat oven to 200°C. Line a large baking tray with baking paper.
2. Place pumpkin and onion on baking tray. Drizzle with olive oil and bake 20-25
minutes, turning half way. Bake until pumpkin is soft.
3. Melt butter 2 minutes/90°C/stir. Add roasted vegetables. Season to taste and add
remaining ingredients, except cream. Cook 10 minutes/90°C/stir.
4. Puree soup 10 seconds/gradually up to speed 8. Add cream and heat through
2minutes/90°C/stir. Serve.

CHILLI CON CARNE
1 teaspoon ground cumin OPTIONAL

1 teaspoon ground coriander 40 g dark chocolate 90% cacao
1 teaspoon ground cayenne
1 teaspoon dried oregano TO SERVE
1 cinnamon quill Fresh coriander leaves
30 g olive oil Avocado
2 cloves garlic, minced Tomato, diced
½ onion, finely diced Sour cream
1 chorizo sausage, diced
500 g ground beef and pork mince 50/50 blend
3-4 red chillies finely, minced, I use cayenne chillies
1 gaujillo chilli, torn in half
400 g beef bone broth
2 tablespoons chipotles in adobo
2 tablespoons tomato paste
STOVE TOP METHOD

1. Dry fry cumin, coriander, cayenne, oregano, and cinnamon quill in a saucepan over
medium heat until fragrant. Remove and reserve.
2. Add oil to saucepan and return to heat. Sauté garlic, onion and chorizo until onion is
translucent.
3. Add mince and chillies and fry until mince is browned.
4. Add remaining ingredients, reduce heat and cook until sauce has reduced. Serve with
preferred sides.
THERMAL METHOD
1. Cook cumin, coriander, cayenne, oregano, and cinnamon quill 2 minutes/100℃ /
reverse/stir. Remove and reserve.
2. Add oil, garlic, onion and chorizo and chop 4 seconds/speed 8. Scrape sides of bowl and
cook 5 minutes/90℃/reverse/stir.
3. Add mince and chillies and cook 8 minutes/100℃/reverse stir. Break up any clumps of
meat with spatula if needed.
4. Add remaining ingredients and cook 35 minutes/100℃/reverse/stir/MC OFF/ simmer
basket on lid. Check that the sauce is reduced and extend time if needed. Serve with
preferred sides.
SLOW COOKER METHOD

1. Dry fry cumin, coriander, cayenne, oregano, and cinnamon quill in a saucepan over
medium heat until fragrant. Remove and reserve.
2. Add oil to saucepan and return to heat. Sauté garlic, onion and chorizo until onion is
translucent.
3. Add mince and chillies and fry until mince is browned.
4. Transfer reserves spices, mince and remaining ingredients to slow cooker. Cook for 6
hours on high or 8 hours on low.
NOTES
Storage - keeps in the fridge for up to 4 days (and is even better the next day) or it is the perfect freezer-friendly
versatile recipe.
Spiciness - you dial it in to your taste.
Serving suggestions - wrap it in a Keto Tortilla or Soft Taco Wrap. Serve it in lettuce wraps, in pies, sandwiches, or my
favourite in a bowl with a lot of coriander leaves and a little diced fresh tomato.
Toppings - guacamole, sour cream, fresh chopped jalapenos, red onion diced and oh yeah loads of grated cheese. Yum!

CHICKEN ENCHILADAS
½ onion thinly sliced
1 clove garlic finely chopped
6 chicken thigh fillets diced (or sub. chicken breast)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 batch Enchilada Sauce
OPTIONAL
hot fresh chilli, finely sliced
1 batch Guacamole
1 batch Easy Keto Tacos
fresh coriander leaves
CONVENTIONAL METHOD
1. Preheat oven to 200℃.
2. Heat oil in oven proof pan over medium heat. Add onion and garlic and sauté until
translucent.
3. Add chicken thighs, cumin and coriander. Cook until lightly golden.
4. Pour over Enchilada Sauce cover with lid and transfer to oven. Cook for 15 - 20
minutes.
5. Serve with Guacamole, Keto Tacos and fresh coriander and chillies if using.
THERMAL METHOD
1. Preheat oven to 200℃.
2. Chop onion and garlic (and chilli if using) for 2 seconds/speed 6.
3. Add oil and sauté for 3 minutes/100℃/speed 1.
4. Add chicken, cumin and coriander.
5. Cook for 5 minutes/100℃/reverse/stir.
6. Add Enchilada Sauce and cook 10 minutes/100℃/reverse/stir
7. Serve with Guacamole, Keto Tacos and fresh coriander and chillies if using.
NOTES
This recipe is suitable to freeze.
For Thermomix® I recommend using chicken breast instead of thigh fillets.
Nutritional does not include guacamole and tacos

BEEF LASAGNE
55 g onion, diced
2 garlic cloves
60 g olive oil
600 g beef mince
100 g tomato paste
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon onion powder
Pinch black pepper and salt flakes
300 g ricotta
200 g thickened cream
200 g grated mozzarella
Fresh or dried basil
1 large zucchini, sliced thinly lengthwise with mandolin or peeler
CONVENTIONAL METHOD
1. Preheat oven to 180°C.
2. Sauté onion and garlic in hot oil until translucent.
3. Stir through beef and cook until browned.
4. Add tomatoes, tomato paste, and spices and reduce to a simmer for 10 minutes.
5. In a medium bowl mix ricotta, cream and cheese together. Reserve.
6. Spoon beef mix into tin, followed by a layer of zucchini and a layer of cheese mix.
Repeat with layers, finishing with cheese sauce on top.
7. Bake 25 -30 minutes until the top layer is golden. Serve topped with fresh basil and
green salad.
THERMAL METHOD
1. Place onion, garlic and oil into mixer and chop 5 seconds/speed 5.
2. Scrape sides of bowl and cook 4 minutes/Varoma/speed 1.
3. Add mince and cook for further 5 minutes / 100°C /reverse stir.
4. Add tomatoes, tomato paste, paprika, oregano, onion salt pepper.
5. Cook 3 minutes/100°C/reverse stir. Reserve.
6. Without washing the bowl, mix ricotta, cream and cheese together 10 seconds/speed 4.
Follow from Step 6 above.
NOTES
This recipe is best made a day ahead and left to stand in refrigerator for clean slicing. Reheat to serve.
This recipe is suitable to freeze uncooked or baked in individual portions.
Will store in refrigerator up to 5 days.

KERALA CHICKEN
1 teaspoon mustard seeds

1 teaspoon coriander seeds
1 teaspoon peppercorns
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon salt flakes
70 g coconut oil
1 red onion, sliced finely
12 curry leaves optional
30 g (½) white onion, diced
1 garlic clove, diced
10 g fresh ginger, grated
400 g chicken breasts, cut into chunks
120 g chicken stock
200 g coconut cream
CONVENTIONAL METHOD
1. Slightly crush mustard seeds, coriander seeds and peppercorns, with a mortar and
pestle and mix in turmeric, garam masala, and salt flakes. Set aside.
2. Sautè white onion until translucent then add garlic and ginger and spices. Fry until
fragrant.
3. Add chicken, stock and half the coconut cream and simmer gently for 20 minutes
until chicken is cooked through.
4. Stir through other half of coconut cream and warm through.
5. Heat the coconut oil in frypan and fry red onions until they are crispy and lightly
golden. Remove and reserve.
6. Fry curry leaves for 2 minutes and set aside.
7. Serve Kerala with crispy red onion, fried curry leaves, and Cauliflower Rice.
THERMAL METHOD
1. Place mustard seeds, coriander, peppercorns, turmeric, garam masala, and salt into
mixer. Blend 4 seconds/speed 9. Remove spices from bowl and reserve.
2. Sautè white onion in frypan until translucent then add garlic, ginger and your spice
blend and cook until fragrant.
3. Pour onion and spice mixture into bowl then add chicken, stock and coconut cream
and cook 20 minutes/90℃/reverse stir. Follow from Step 5 above.
NOTES
This dish is a great one to cook in bulk and freeze for individual meals.

RED CURRY CHICKEN
½ white onion
1 garlic clove
70 g Red Curry Paste, or use Ayam brand paste
650 g chicken thigh fillet, sliced into strips
80 g tomato paste
15 g apple cider vinegar
400 g chopped tomatoes
200 g water
50 g celery, diced
10 g sour cream or Greek yoghurt
Cauliflower Rice, to serve
CONVENTIONAL METHOD
1. Dice onion, celery and garlic, saute in oil, for 3 minutes over medium heat, until soft.
2. Add red curry paste and cook for 3 minutes or until fragrant.
3. Stir through tomato paste, tomatoes, water, apple cider vinegar and cook stirring
for 5 minutes.
4. Add chicken strips, turn down heat to low and simmer 25 minutes.
7. Stir through sour cream and cook further 5 minutes. Serve with Cauliflower Rice.
THERMAL METHOD
1. Add onions and garlic to mixer. Chop 5 seconds / speed 8.5
2. Add oil and celery and cook 2 minutes /100℃ / stir.
3. Add curry paste. Cook 2 minutes / 100℃ / stir.
4. Stir through tomato paste, tomatoes, water, cider vinegar. Cook 15 minutes / 100℃ /
stir.
5. Add chicken strips and cook 15 minutes / 100℃ / reverse stir.
6. Add sour cream and cook 5 minutes / 100℃ / reverse stir. Serve with rice or
Cauliflower Rice.
NOTES
Swap out the chicken for prawns or firm fish for another super easy midweek curry.
Can be made in bulk and stored int the fridge for up to 3 days or frozen for up to 1 month.

SWEET & SOUR PORK
Coconut oil, for frying

⁄ cup almond meal
⁄ cup whey protein isolate
1 tablespoon baking powder
1 batch Sugar Free Sweet and Sour Sauce
MARINATED PORK
1 teaspoon Chinese five-spice powder
2 teaspoons soy sauce or coconut aminos
1 teaspoon ginger juice, or ginger paste
1 egg, lightly whisked
500 g pork scotch, cut into 3 cm cubes
Cauliflower Rice, to serve
TO SERVE
1 spring onions, finely sliced
2 teaspoons sesame seeds
CONVENTIONAL METHOD
1. Combine five-spice, soy sauce, ginger juice, egg in a non-reactive bowl.
Add pork and marinate for 30 minutes.
2. Heat oil over high heat.
3. Combine flours in a bowl, add and toss to coat.
4. Dust pork with flour and fry in batches until lightly golden and cooked
through. Drain on paper towels.
5. In a separate pan heat Sweet and Sour Sauce
6. Toss pork in sauce and serve with cauliflower rice, fresh spring onions
and sesame seeds.
NOTES
Various cuts of pork will work for this recipe. Use anything from the neck, shoulder, or belly.
Make sure the pieces are cut into a size that is going to cook quickly in the hot oil.
Be careful that the oil is not too hot as the crumb will burn.
Substitute chicken thigh fillet or firm fish for another simple sweet and sour.
Can be stored in the fridge for up to 3 days, or frozen for up to 1 month.
Ginger Juice is available from www.elitehealthsupplements.com.au

CHICKEN TIKKA
4 Serves | per serve | 459 kcal | 7g net carbs | 46g protein | 25g fat
CHICKEN MARINADE SAUCE

800 g chicken breast, cut into 3cm cubes 2 tablespoons olive oil
½ cup Greek yogurt 40 g butter
1 teaspoon garlic, crushed ½ large onion
1 teaspoon ginger paste
1 garlic clove
1 teaspoon turmeric
1 teaspoon ground cumin 1 tablespoon ginger, finely grated
½ teaspoon coriander 1 teaspoon ground cumin
½ teaspoon paprika 1 teaspoon turmeric powder
½ teaspoon tandoori red colour, optional 1 teaspoon ground chili powder
¼ teaspoon ground nutmeg 1 teaspoon ground coriander
¼ teaspoon ground cloves ½ teaspoon tandoori red colour, optional
¼ teaspoon ground cinnamon
½ teaspoon paprika
1 teaspoon sambal oelek
1 teaspoon of salt flakes ¼ teaspoon ground nutmeg
½ teaspoon ground black pepper ¼ teaspoon ground cloves
TO SERVE ¼ teaspoon ground cinnamon
Fresh coriander leaves 400 g Enchilada Sauce
Extra Greek yoghurt 1 teaspoon salt flakes
CONVENTIONAL METHOD
1. Combine chicken and all the marinade ingredients in a large non-reactive bowl. Marinate
for 1 hour (or overnight).
2. Heat 1 tablespoon of olive oil in a large frypan over medium-high heat. Fry chicken pieces
in batches making sure not to crowd the pan. Fry until lightly brown on each side. Remove
from pan. Reserve.
3. Heat remaining oil and butter in pan. Fry onion until translucent.
4. Add garlic, ginger, cumin, turmeric, chili powder, coriander, tandoori colour (if using)
paprika, nutmeg, cloves, and cinnamon. Fry until fragrant, while stirring continuously.
5. Add Enchilada Sauce and salt. Simmer stirring occasionally for 10 minutes.
6. Add the marinated chicken, marinade and cream. Cook 10 minutes or until chicken is
cooked through.
7. Serve with coriander and yoghurt.
THERMAL METHOD
1. Combine chicken and all the marinade ingredients in a large non-reactive bowl. Marinate
for 1 hour (or overnight).
2. Place olive oil, butter, onion, garlic and ginger into bowl and mix 20 seconds/speed 5.
3. Scrape sides of bowl. Add all dry spices and cook 2 minutes/110℃/stir.
4. Insert butterfly. Add Enchilada Sauce and salt. Cook 10 minutes / 100℃/reverse/stir.
Basket on top to stop splattering. Serve with coriander leaves and yoghurt.
NOTES
Store in fridge for up to 3 days or freezer.

ITALIAN MEAT-LOVERS FRITTATA
24 serves | 1 per serve | 89 kcal | 0.5g net carbs | 1g protein | 9g fat
2 rashers streaky bacon, sliced into thin strips

1 pork sausage, squeeze small meatballs out of skin
12 slices air-dried chorizo
3 mushrooms, thinly sliced
2 tablespoons red onion, diced
1 tablespoon green capsicum, diced
50 g goats cheese
50 g mozzarella, grated
6 kalamata olives, pitted and chopped
3 large eggs
Salt and pepper to taste
1 teaspoon smoked paprika
CONVENTIONAL METHOD
1. Over medium high heat fry bacon, sausage and chorizo until lightly golden.
2. Mix all ingredients in a large bowl. Pour into a small skillet or frypan.
3. Preheat oven to 180°C.
4. Cook frittata over medium heat until edges are lightly golden and frittata is
cooked more than half way through. Transfer to oven and cook for further 5-10
minutes until egg is cooked through. Serve.
THERMAL METHOD
1. Over medium high heat fry bacon, sausage and chorizo until lightly golden.
2. Transfer cooked meat and remaining ingredients to bowl and mix until
combined. Pour into shallow baking dish that will fit in the Varoma.
3. Pour 400 g water into bowl, place Varoma into position and cover with lid.
Steam 16 - 20 minutes/Varoma temp/ speed 3. Check that frittata is cooked
through and extend time if needed or finish off in hot oven.

LEMON BARS
24 slices | per slice | 172 kcal | 2g net carbs | 4g protein | 19g fat
SHORTBREAD
190 g butter melted
½ cup (100g) sweetener, I use Sukrin:1
2 teaspoons vanilla extract
Pinch salt flakes
3 cups almond meal 300g
LEMON FILLING
⁄ cup (95g) powdered sweetener, I use Sukrin Melis
100 g almond meal
4 large eggs 180g net weight
⁄ cup (170 g) lemon juice
TO SERVE
Powdered sweetener
Whipped or double thick cream
Fresh mint leaves
Berries
CONVENTIONAL METHOD
1. Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking
paper.
2. Mix all shortbread ingredients together. Allow to rest for 5 minutes. Press into
prepared pan.
3. Bake 20-22 minutes or until the edges are lightly golden.
4. Whisk all filling ingredients together. Pour over warm shortbread.
5. Bake 20 -25 minutes or until lightly firm to the touch in the centre. Remove from
oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
6. Dust with powdered sweetener and serve with cream, mint and berries.
THERMAL METHOD
1. Preheat the oven to 325°F (160°C). Line a 23cm × 30cm baking pan with baking
paper.
2. Melt butter 2 minutes/90℃/speed 1.
3. Add remaining shortbread ingredients and mix 30 seconds/speed 4. Allow to rest
for 5 minutes. Press into prepared pan.
4. Bake 20-22 minutes or until the edges are lightly golden.
5. Mix all filling ingredients 30 seconds/speed 3. Pour over warm shortbread.
6. Bake 20 -25 minutes or until lightly firm to the touch in the centre. Remove from
oven and allow to cool in the pan. Refrigerate until set. Cut into bars.
7. Dust with powdered sweetener and serve with cream, mint and berries.
Notes
Serving suggestion
Serve with powdered sweetener, cream or berries. Also great with ice cream.
Storing
Will store well in fridge for up to 3 days or freezer up to 3 months.

RED VELVET MUFFINS
12 muffins | per muffin | 312 kcal | 2g net carbs | 5g protein | 31g fat
150 g light tasting olive oil, or melted butter or ghee

50 g sweetener of choice
3 eggs
10 g unsweetened cocoa powder
5 g white vinegar
5 g red food colouring
140 g zucchini, grated
50 g desiccated coconut
30 g sour cream
1 teaspoon baking powder
1 cup almond meal
½ cup protein powder, you can just substitute an extra 50g almond meal
RED VELVET FROSTING
100 g sweetener, I use Sukrin Melis
250 g cream cheese
45 g butter
5 g red food colouring
5 g cocoa powder
CONVENTIONAL METHOD
1. Preheat oven to 160℃. Prepare muffin tin with 12 paper muffin cases.
2. Mix all muffin ingredients in mixer for 20 seconds with paddle attachment.
3. Pour into muffin cases and cook for 10 minutes until cooked through.
4. Whip frosting ingredients until smooth and fluffy.
5. Pipe frosting onto cooled muffins and top with your choice of garnish
THERMAL METHOD
1. Mix all muffin ingredients for 20 seconds / reverse speed 3.5
2. Pour into muffin cases and cook for 10 minutes until cooked through.
3. Mix all frosting ingredients 20 seconds / speed 5 or until well combined and smooth.
4. Pipe frosting onto cooled muffins and top with your choice of garnish
NOTES
Store cupcakes in fridge for up to 5 days.
Freeze cupcakes up to 1 month.

BAKED MASCARPONE CHEESECAKE
BASE
90 g almond meal
60 g macadamias
50 g butter
FILLING
500 g cream cheese, softened
500 g mascarpone
Zest & juice of 1 large lemon
4 eggs
1 teaspoon vanilla extract
80 g powdered sweetener, I use Sukrin Melis
BASE
1. Preheat oven to 180℃. Line the base and sides of a 22cm springform with baking
paper.
2. Combine base ingredients in food processor or Thermomix® until it is well
combined and comes together in a ball. (TM 5-10 seconds/speed 10)
3. Press mixture evenly into the bottom of prepared springform tin.
4. Bake 12-15 minutes until lightly golden. Turn oven down to 130℃. Leave base to
cool.
5. Combine all filling ingredients in stand mixer or Thermomix® until well combined
and smooth. (TM 1 minute/speed 5)
6. Pour filling onto base and bake in oven for 50-60 minutes. Turn off oven and leave
cheesecake to cool in oven with door closed for 60 minutes.
7. Transfer to fridge and allow to completely set before removing sides of springform.
8. Sprinkle with Summer Hill Pantry Sparkles or serve with a sugar free fruit coulis.
NOTES
Makes 16 slices.
Cut into individual portions.
Refrigerate up to 5 days or serve in ziplock bags.
Flavour filling with melted chocolate, fruit, or extracts for flavour variations.

CHOC PEANUT BUTTER PROTEIN BALLS
12 serves | 2 per serve | 128 kcal | 1g net carbs | 3g protein | 12g fat
250 g cream cheese

1 teaspoon vanilla
90 g peanut butter, or nut butter of choice
1 tablespoon powdered sweetener
2 tablespoons powdered MCT, collagen or whey protein isolate
COATING
¼ - ½ cup toasted shredded coconut
or
50 g sugar free dark chocolate, finely chopped
CONVENTIONAL METHOD
1. Mix softened cream cheese with all ingredients in food processor until
smooth and well combined. Transfer to a bowl and place in freezer for 30
minutes.
2. Place toppings of choice in bowl (or two bowls)
2. Using a melon baller; scoop small balls and roll in coating. Refrigerate until
firm.
THERMAL METHOD
1. Add all ingredients to bowl and mix 30 seconds/speed 5. Scrape and repeat
if necessary. Follow instructions from Step 2 above.
NOTES
Taste mix and adjust sweetness if desired.
Omit peanut butter and make variations like, raspberry, blueberry, chocolate, matcha.....
Can also be coated in melted chocolate.
Nutritional has been calculated without coating.

ENCHILADA SAUCE
Makes 3 cups | 1/4 cup per serve | 31 kcal | 1g net carbs | 0g protein | 2g fat
30 g butter
½ teaspoon xanthan gum
1 teaspoon dried oregano
5 g onion powder
5 g garlic powder
2 guajillo dried chillies, available from Mexican Food retailers or
gourmet suppliers
400 g tomatoes diced, fresh or tinned
1 cup chicken bone broth

CONVENTIONAL METHOD
1. Melt butter over medium heat. Add xanthan gum. Cook for 1 minute.
2. Add remaining ingredients. Turn heat down to low simmer. Cook until sauce has
reduced by one third.
3. Puree in blender. Return to pan and cook until thick sauce consistency.

THERMAL METHOD
1. Cook butter 2 minutes/100℃/stir.
2. Add xanthan gum. Cook 2 minutes/100℃/stir.
3. Add oregano, onion powder, garlic powder, guajillos, and tomatoes. Blend 30
seconds / speed 9.5.
4. Scrape sides of bowl. Add Chicken Bone Broth. Cook 7 minutes/100℃/speed 1.
NOTES
A guajillo chilli is a dried Mexican chilli. It is not hot, but more layered in flavour and infuses smokiness to a sauce
or dish.
Guajillo chillies are used in a lot of my Mexican dishes due to rich earthy smokiness these chillies bring. In my
opinion for this recipe there is no alternatives to the guajillos, but if I had to substitute it would be an ancho or
pasilla chilli.
I order online or buy from my local Essential Ingredient store.
This sauce is really delicious and will be a favourite of yours soon too. Store in the fridge for up to 5 days or
freeze in small portions.

GUACAMOLE
2 avocados
2 cherry tomatoes, diced
1 tablespoon onion, diced
Fresh coriander leaves
1 teaspoon chipotles in adobo, diced
1 tablespoon lime juice
CONVENTIONAL METHOD
1. Mix all ingredients together in a large bowl.
THERMAL METHOD
1. Mix all ingredients 15 seconds/speed 4. Scrape and repeat if necessary.
NOTES
Serve with crackers or on your favourite meal.
Use within 1 day.
Can be frozen in airtight bag for up to 1 month.

EASY SOFT TACOS
4 eggs
100 g cream cheese, softened
20 g coconut flour or chia flour
10 g xanthan gum
CONVENTIONAL METHOD
1. Preheat oven to 200℃. Prepare 2 trays with baking paper.
2. Mix all ingredients in a food processor or hand mixer until well blended. Allow
mixture to rest and thicken for 5 minutes.
3. Spoon 3/4 dessertspoon of mixture onto paper and spread out into a very thin
round of paste, approximately 10-12cm in diameter. Repeat with mixture until you
have 10 tacos.
4. Bake 5-6 minutes in the oven, until you it is dry to the touch and a few speck of
toasting. Remove and cool on pan. Store in an airtight container in the fridge or
freezer.
THERMAL METHOD
1. Preheat oven to 200℃. Prepare 2 trays with baking paper.
2. Mix all ingredients 15 seconds/speed 9. Scrape and repeat.
3. Scrape into bowl with spatula and mix to a smooth paste.
4. Follow instructions from Step 3 above.
NOTES
This recipe is suited to being made in bulk or halved depending on your needs. The soft tacos are very versatile for
wraps, kebabs, gyros, and Mexican of course.

RED CURRY PASTE
100 g onion, diced

3 garlic cloves
60 g coconut oil
1 teaspoon ginger or galangal, grated
1 teaspoon ground coriander
1 tablespoon paprika
6 dried red chillies, soaked in warm water until softened
1 tablespoon chopped lemongrass
3 kaffir lime leaves, thinly sliced
2 coriander stalk roots, roughly chopped
1 teaspoon salt
½ teaspoon ground black pepper
CONVENTIONAL METHOD
1. Add all ingredients into large mortar and pestle and pound until forms a
thick paste. Store in airtight jar in fridge up to 2 weeks or freeze in
individual serves in an ice cube tray.

THERMAL METHOD
1. Add all ingredients to bowl and blend 10 seconds/speed 5. Scrape down
sides of bowl and repeat until smooth. Store in airtight jar in fridge up to 2
weeks or freeze in individual serves in an ice cube tray.
KETO COMFORT FOOD| 42

CAULIFLOWER RICE
6 serves | per serve | 13kcal | 1g net carbs | 1g protein | 1g fat
300 g cauliflower, cut into florets
CONVENTIONAL METHOD
1. Place florets into food processor and using the turbo or pulse function until the
cauliflower resembles rice.
2. Steam or fry rice(on low heat) for 10 minutes or until soft.
THERMAL METHOD
1. Place cauliflower into bowl and chop 5 seconds/speed 5. Repeat if necessary
until cauliflower resembles rice.
2. Add 500 g water to bowl, place cauliflower rice on bottom level of Varoma and
cook 10 minutes/Varoma/speed 2.

SWEET AND SOUR SAUCE
1 ½ tablespoon olive oil
1 small onion, sliced
½ green capsicum diced
1-2 long red chillies, deseeded
1 garlic clove, finely minced
240 ml chicken bone broth
90 g sugar free tomato sauce
3 tablespoons Sukrin gold granular, or sweetener of choice
1 ½ tablespoon rice wine vinegar, or apple cider vinegar
1 tablespoon gluten free soy sauce, or coconut aminos
½ teaspoon sesame oil
1 teaspoon xanthan gum
OPTIONAL
½ teaspoon natural red food colour
½ teaspoon white pepper, for a slightly peppery sauce

CONVENTIONAL METHOD
1. Heat oil over medium heat and sauté onion, capsicum, chilli and garlic until
fragrant.
2. Add all remaining ingredients. Cook stirring until sauce reduces and becomes
thick. Sauce is ready when thick enough to coat the back of a spoon.
NOTES
1. Sukrin Gold products do contain a very low measure of gluten. Only available online through
www.sukrin.com.au (In Aust) or check your countries availability.
2. Sukrin Gold can be substituted for any sweetener of choice just check the ratios of sweetness.
3. Freezer Friendly recipes. This recipe can be made ahead and kept in an airtight container in the
fridge for up to 3 days, or frozen up to 1 month.
4. Xanthan gum is used as a thickener possible substitutes are gelatin or collagen although I have not
tested it with these.
5. You can choose to omit capsicum and or chillies if you wish. Chillies should be deseeded for a milder
taste.

ind ex
B
BACON HOCK & VEGETABLE SOUP 8
BAKED MASCARPONE CHEESECAKE 32
BEEF LASAGNE 16
C
CAULIFLOWER RICE 44
CHICKEN ENCHILADAS 14
CHICKEN TIKKA 24
CHILLI CON CARNE 12
CHOCOLATE PEANUT BUTTER PROTEIN BALLS 34
E
EASY SOFT TACOS 40
ENCHILADA SAUCE 36
G
GUACAMOLE 38
I
ITALIAN MEAT-LOVERS FRITTATA 26
K
KERALA CHICKEN 18
L
LEMON BARS 28
P
POT PIE SOUP 6
PUMPKIN SOUP 10
R
RED CURRY CHICKEN 20
RED CURRY PASTE 42
RED VELVET FROSTING 30
RED VELVET MUFFINS 30
S
SHORTBREAD 28
SWEET AND SOUR PORK 22
SWEET AND SOUR SAUCE 46

gift from mxoxe
a little
Hello fellow Creators!
Most of you will know me from my other books, website or Facebook pages, I am Megan
and I LOVE food and the low carb ketogenic diet.
Having been keto now for 2 years I have lost a huge amount of weight and gained so much
energy and good health that I will never look at changing my lifestyle. Because of
everything keto has given me oven the past couple of years I decided to whip up and quick
and easy collection of my recipes that everyone can enjoy freely.
If you do happen to love the recipes and would like more you can find them on our website
www.madcreationshub.com or purchase from our range of over 20 keto cookbooks in store
today. Use the coupon code EASY with any purchase over $20 and add an extra eBook (up
to $20 in value) to your cart for FREE!
As a passionate foodie with a long career and life in food I trust that you will find a lot of new
keto favourites to add to your meal plans. I work very hard to bring out the very best of
meals and recipes to keep all keto food lovers on track and enjoying more meals than they
ever thought possible.
Please tell your friends to find our free eBook in store (click for link to share). Please also
remember this eBook is still protected via copyright and should not be shared in any way
via email, screenshot, photograph or shared on social media (other then link to purchase for
free).
Thanks for downloading Keto Comfort Food. I do hope you really enjoy some great eats!
xo
Meg
For more Megan Ellam cookbooks

https://lowcarbmixers.myshopify.com

K CONNECT WITH US
E www.madcreationshub.com
www.facebook.com/groups/lowcarbmixers
https://lowcarbmixers.myshopify.com
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T
O DISCLAIMER
L MAD CREATIONS® KETO COMFORT FOOD EBOOK

First published in 2019 by
I Mad Creations® Pty Ltd

Thornton. NSW. Australia

Text copyright © Megan Ellam of Mad Creations® Pty Ltd
All rights reserved. No part of this book, written and photographs can be reproduced in any
F form without the written consent of the content owner and publisher. This includes
photocopying, screenshot, photographing and upload to social media.

Megan Ellam and Mad Creations® are in no way paid or endorsed by Thermomix® in
Australia or Vorwerk International AG. “Thermomix® ” is a registered trade mark of Vorwerk
E International AG (Vorwerk) in Australia & New Zealand and Thermomix ® in Australia Pty Ltd
(Thermomix® in Australia) is its authorised user and exclusive distributor in Australia and
New Zealand of Thermomix® products. Neither company supports, authorises or endorses
this site or book”.

- Nutritional information provided is only to be used as a guide and may vary due to brands,
products, or programs used. It is recommended that you calculate your own nutritional
macros to suit your needs.

The moral rights of the author has been asserted.
4
Photography by Megan Ellam
All recipes by Megan Ellam

A collection of Mad Creations
recipes that the whole family
can enjoy

Keto Comfort Food

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a collection of family favourite winter warmers

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