Looking for a delightful flaky crust that fits your keto lifestyle? This Flaky Keto Pie Crust is just what you need for all your favorite sweet and savory pies! #KetoRecipes #LowCarb #BakingAtHome #HealthyEating #PieLove **Ingredients:** - 1 1⁄2 cups almond flour - 1⁄2 cup coconut flour - 1 teaspoon salt - 1 teaspoon xanthan gum - 1⁄2 cup unsalted butter, cold and cubed - 1 large egg - 2 tablespoons apple cider vinegar - 2 to 4 tablespoons cold water **Directions:** 1. Let’s kick things off by grabbing a large mixing bowl. Toss in the almond flour, coconut flour, salt, and xanthan gum. Give it a good mix to ensure everything is well blended. 2. Next up, add those cold, cubed butter pieces into the flour mixture. You can either use a pastry cutter or your fingertips to blend it in, breaking up the butter until the mixture resembles coarse crumbs. Yum! 3. In a separate bowl, whisk together the egg and apple cider vinegar until frothy. 4. Now, pour that egg mixture into your flour blend, and stir it all together until it starts to come together. 5. It’s time to add some cold water! Gradually mix in 2 to 4 tablespoons, one at a time, until the dough is cohesive but not sticky. 6. Roll the dough into a ball, wrap it up in plastic wrap, and let it chill in the fridge for at least 30 minutes. This is where the magic happens! 7. Preheat your oven to 350°F (175°C) while you wait. 8. Take that chilled dough and roll it out between two sheets of parchment paper until it’s the perfect size for your pie dish. 9. Transfer the rolled-out dough to your pie dish, trim any excess hanging over the edges, and prick the bottom with a fork to prevent bubbling – trust me, your future pie will thank you! 10. Bake the crust for 10-12 minutes until it’s lightly golden. Remove it from the oven and let it cool before you fill it with your favorite goodies! **Nutritional Facts** (per serving): - Calories: 180 - Protein: 4g - Fat: 16g - Carbohydrates: 5g - Fiber: 3g - Net Carbs: 2g **Serving Size:** One slice of pie (assuming 8 slices from one pie). Now you’re all set to enjoy a delicious low-carb treat! Happy baking!

Mango Passionfruit Sauce Tropical Mango Passionfruit Drizzle – A Sweet & Tangy Sauce for All Occasions Ingredients: 1 large ripe mango, peeled and diced 1/2 cup passionfruit pulp (fresh or frozen, strained for seeds if preferred) 1/4 cup honey or agave syrup (adjust to taste) Juice of 1 lime 1/4 teaspoon sea salt 1/2 teaspoon grated ginger (optional) 2 tablespoons water (adjust for desired consistency) Directions: Add the diced mango, passionfruit pulp, honey (or agave), lime juice, salt, and ginger (if using) to a blender. Blend until smooth and creamy. Taste and adjust sweetness or tartness as needed by adding more honey or lime juice. For a thinner consistency, add 1–2 tablespoons of water and blend again. Store in an airtight container in the refrigerator for up to one week. Serve chilled or at room temperature over desserts, pancakes, yogurt, grilled meats, or tropical bowls. Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes Kcal: 65 kcal per 2-tbsp serving | Servings: 6 #mangopassionfruit #tropicalsauce #fruitpuree #sweetandtangy #homemadesauce #mangosauce #passionfruitsauce #veganfriendly #naturalsweetener #fruitdrizzle #glutenfreesauce #easyrecipe #freshfruitrecipe #refinedsugarfree #pancaketopping #yogurtbowl #dessertsauce #healthycondiment #tropicalflavors #saucerecipe Whip up this bright & breezy Mango Passionfruit Sauce in just 10 minutes! Bursting with tropical flavor and perfect for drizzling on everything from pancakes to grilled shrimp!

Neo and his self portrait, my sweet rescue cat ✨

Spicy Korean Chicken Fiery Gochujang Korean Chicken with Sticky-Sweet Heat Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 3 tablespoons gochujang (Korean red chili paste) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 tablespoon honey 2 teaspoons brown sugar 3 cloves garlic, minced 1 teaspoon grated fresh ginger 1 tablespoon vegetable oil 1 green onion, thinly sliced (for garnish) 1 teaspoon sesame seeds (for garnish) Cooked white rice or lettuce leaves, for serving Directions: In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, brown sugar, garlic, and ginger until smooth. Add chicken to the marinade, mix to coat well, and refrigerate for at least 30 minutes (or overnight for stronger flavor). Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve excess) and sauté for 6-8 minutes, until browned and cooked through. Pour in remaining marinade and simmer for 2-3 minutes, until the sauce thickens and coats the chicken. Garnish with sesame seeds and green onion. Serve hot with rice or in lettuce wraps. Prep Time: 10 minutes | Marinate Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes Kcal: 325 kcal | Servings: 4 servings #koreanchicken #spicykoreanfood #gochujang #gochujangchicken #spicychicken #koreanbbq #koreanrecipes #easykoreanfood #weeknightdinners #flavorfulchicken #asianmeals #stickychicken #sweetheat #koreanhomecooking #marinatedchicken #umamiflavor #hotandsavory #homemadekorean #lettucewraps #spicydinner Turn up the heat! This Spicy Korean Chicken is rich with gochujang flavor and perfectly sticky. Serve it over rice or in lettuce wraps!

Purple Yam Jam Creamy Homemade Ube Halaya (Purple Yam Jam) Ingredients: 2 lbs purple yam (ube), peeled, boiled, and mashed 1 can (14 oz) condensed milk 1 can (12 oz) evaporated milk 1 cup coconut milk 1/2 cup butter or margarine 1/2 cup sugar (adjust to taste) 1/2 teaspoon vanilla extract Directions: In a large nonstick pan over medium heat, melt the butter. Add mashed ube and stir until well incorporated. Gradually add the condensed milk, evaporated milk, coconut milk, and sugar. Stir continuously to prevent lumps or sticking. Cook the mixture, stirring constantly, for 30-40 minutes or until it becomes thick and pulls away from the sides of the pan. Add vanilla extract and continue stirring for another 2 minutes. Remove from heat and allow to cool slightly before transferring to sterilized jars or containers. Store in the refrigerator. Serve chilled or at room temperature. Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour Kcal: 290 kcal per serving | Servings: 8 servings #ubehalaya #purpleyamjam #filipinodessert #uberecipes #halaya #pinoyrecipes #dessertideas #ube #homemadejam #sweetspread #filipinofood #asianrecipes #tropicalflavors #ubejam #easyfilipinodessert #coconutmilkrecipes #halayarecipe #ubeobsession #comfortdessert #sweettooth Craving something sweet and unique? This creamy homemade Purple Yam Jam (Ube Halaya) is the Filipino dessert you didn’t know you needed!