Truly keto Palak Paneer(spinach and cottage cheese) soufflé…

I saw a video of this seriously yummy looking potato soufflé..

I had to try it but I have been on keto diet now for sometime and therefore had to ketonise this recipe….this was my first time in making any kind of soufflé and to my joy this one turned out delicious….Instead of potatoes I used paneer ( cottage cheese) and added spinach purée just to add more goodness of keto diet to it…

I hope my readers try this simple and delicious recipe…


  1. Paneer 500g
  2. Cheddar cheese 200g
  3. Parmesan cheese 50 g
  4. Eggs 3
  5. Puréed spinach 200ml
  6. Red chili powder 1/2 teaspoon
  7. Mint powder 1/2 teaspoon
  8. Garlic powder 1/2 teaspoon
  9. Unsalted butter 3 tablespoons
  10. Almond milk 8 tablespoons


1. Mash the paneer to crumble it well.

2. I measured all the ingredients in this measuring cup.


4.Take teh cottage cheese, cheddar, Parmesan and spinach in a large mixing bowl and mix them together.

5.Separate three yolks from their whites and add them into this mix. You can see teh method of separating yolks from whites in teh above video.

6. Take butter and almond milk and heat it enough till teh butter melts completely.

7. Add this butter and milk to teh paneer mixture.

8. Beat the egg whites till it shows peaks like so:

9. Add beaten egg whites into teh paneer spinach mixture.

10. Now add salt to taste, chilli powder, mint powder and garlic powder. Fold it to mix well.

11. Grease ramekins, I did not have a set so used my regular cupcake tin. Greased it with ghee.

Preheat oven at 300 degree Celsius

12. Fill the tin with enough about of mixture like this:

13. Bake at 300 degrees Celsius for 40 minutes.

This can be served hot or cold.

These are not only delicious but can be easily stored and can be used as on teh go breakfast or a midday snack. Enjoy!👍🏼


Tuna sandwich in keto bread!

I am immensely pleased with myself today for finally zeroing in on a bread which is healthy, scrumptious, gluten free and absolutely keto friendly!!!

I love bread and when I switched to ketogenic diet I had to part ways with regular bread… well it wasn’t easy would be an understatement!!

So I have been looking for a recipe which would stop teh crazy cravings once and for all and better still pull me right out of self pity to the feeling of a glorious winner!!

Found this wonderful recipe here:

Only change I made for lack of enough amount of flax flour is; i added equal amounts of flax seed flour and almond flour to make half cup of teh total mixture.

Replaced two table spoons of coconut milk with almond milk.

Turned out great!

The bread is super delicious with teh crunchiness of coconut and almond. The best part is it’s really filling and one can’t eat more than one sandwich at a time..


• 1/2 cup coconut flour sifted

• 1/2 cup ground flax seeds

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 5 eggs

• 2 Tablespoons chia gel nine parts water to one part chia seeds

• 1/4 cup coconut oil melted

• 2 Tablespoons coconut or almond milk

• 1 teaspoon apple cider vinegar


1 Preheat oven to 325 degrees.

2 Grease a bread or muffin pan.

3 Mix coconut flour, ground flax, baking soda and salt together in small bowl.

4 Whisk the remaining wet ingredients together in a medium bowl.

5 Using whisk, mix in the dry ingredients into the wet mixture. Batter will be very thick.

6 Spread into bread or muffin pan.

7 Bake until toothpick comes out clean, about 40 minutes for bread and about 25 minutes for muffins. Cool 10 minutes, then remove from pan and finish cooling on rack.

I had two cans of light tuna with red chilly preserved in oil. So decided to use these for teh sandwich.

Recipe for Tuna filling


  1. Two cans of light tuna in oil
  2. One chopped medium sized onion
  3. 1/2 cup of chopped green capsicum
  4. 1 clove of garlic chopped
  5. 1 tablespoon of olive oil
  6. 1/2 teaspoon of turmeric powder
  7. 1/2 teaspoon of chilly powder
  8. 1/2 teaspoon of coriander powder
  9. Salt and pepper powder to taste.


  1. Heat oil in a frying pan.
  2. Add teh chopped garlic.
  3. Once it turns brown add teh chopped onions and capsicum
  4. Add salt and sauté till onion is light pink in color.
  5. Add the spices one by one and saute for

a minute.

6. Add tuna to the fried vegetables and cook fir five minutes.

7. Make sandwiches with this filling any way you like!

This was an extremely satisfying and a guilt free dinner !!

Previous Older Entries

Post ticker

December 2018
« Nov    
Cooking Up The Pantry

Feeding a hungry family!

Cooking Without Limits

Food Photography & Recipes


The Cricket Pages


The Undercover Chef

a whisk and a spoon

connoisseur of fine cake

Road Essays

Travel writing and long form non-fiction narrative from the road

Go Jules Go

Writer. Blogger. Chipmunk enthusiast.


Feminist reflections on fitness, sport, and health

the migrant chef

Gourmet comfort food at home and away.

The Hungry Artist

A blog about healthy cooking and eating with kids.

Foodfellas 4 You

Awaken the inner cook in you


"It has everything in little as a HAPPY package!!"

Plates of Art

about food and Plates of Art


easy reading is damn hard writing

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

Journey unfolds...

My take on whatever I find interesting...