Keto Plum Sauce Recipes

HEALTHY HOMEMADE PLUM SAUCE

Steps:

• Slice plums in half and discard pits. Cut each half into about 6 chunks.
• Add plums, garlic, onion, ginger, tamari and chili flakes to a medium sauce pan and bring to a simmer uncovered, stirring occasionally.
• Bring to a low simmer and continue to stir every 8 minutes or so to keep from burning the bottom. Continue for 30 minutes or until plums have broken down and sauce begins to thicken.
• Using an immersion blender, or allow to cool and place in your blender or food processor, mix until smooth.
• If using sweetener, add a little at a time and continue blending until you reach desired sweetness.
• Pour into jars and keep in the fridge for up to 6 days, or freezer for future use.

SUGAR-FREE PLUM JAM WITH NO PECTIN

Steps:

• Chop the plums, removing the pit, and grate the apple.
• Add the fruit to a deep saucepan along with water, lemon juice, cinnamon, and ginger. Then, simmer for 30 minutes while stirring.
• Cook for a further 45 minutes until glossy. Then, blend to a smooth jam before ladling into sterilised jars.

CHINESE-INSPIRED PLUM SAUCE {PALEO}

Steps:

• Add all ingredients to a medium saucepan over medium heat; cover the saucepan and cook until the plums are disintegrated, about 20 minutes, stirring occasionally.
• Transfer to a blender or food processor and process until smooth. Taste and adjust seasonings as desired.
• Cool to room temperature, then store in an airtight container in the fridge for up to 2 weeks.

KETO PLUM SAUCE

Steps:

• remove pits from plums and chop into chunks
• place all ingredients into a medium sized sauce pan and bring to a boil
• reduce heat and simmer for 20-25 minutes, until the plums have softened.
• remove cinnamon stick and star anise
• stir well sauce well and simmer until preferred consistency. The longer the simmer the thicker the sauce becomes
• to create a smooth texture: after removing the star anise and cinnamon stick, puree the softened plum sauce with an immersion blender or food processor . Return the mixture to the sauce pan and simmer until preferred thickness.
• this makes 2 cups. Each serving has 3 g net carbs

EASY PALEO CHINESE PLUM SAUCE RECIPE

Steps:

• Place the plums, onion, and garlic into a blender.
• Blend well.
• Place the blended sauce into a saucepan and simmer for 30 minutes.
• Add in the rest of the spices and condiments to taste. Stir well.
• Serve with your favorite meats.

SUGAR-FREE PLUM JAM

Steps:

• Wash and dry plums, then slice in half, removing pits
• Place water and plums in large pot, cover and bring to a simmer, stir occassionally
• Once mixture turns liquidy, remove lid
• Simmer and stir frequently until desired thickness, 30-90 minutes
• Stir in lemon juice and stevia
• Cool, then transfer to clean one-cup quilted mason jar or one-cup wide mason jar
• Store in fridge for up to 10 days

KETO CALAMARI

Steps:

• In a small bowl beat the egg. In another bowl combine the coconut flour and spices.
• Pat the squid dry and dip into the beaten egg then dredge through the flour mixture.
• Heat the oil in a 10" or larger cast-iron skillet over medium-high heat.
• Frying in batches making sure to not overcrowd the skillet, fry 2 minutes per side until golden and crisp. Drain on paper towels
• Either serve as is or toss with cilantro, chilis, and lime and serve with the harissa mayo.

EASY KETO HOMEMADE TOMATO SAUCE

Steps:

• Place tomatoes and olive oil in a blender; pulse until smooth. Add garlic powder, basil, salt, oregano, and pepper; mix until well combined.

KETO PLUM CURD

Steps:

• Wash the plums well. Add the plums and the water to a medium saucepan. Bring to a boil over medium-high heat.
• Reduce the heat to a minimum. Cook for 2-3 hours, until the plums are very soft and there is almost no liquid left. Be careful not to burn the plums!
• Press the plums through a mesh strainer with a back of a spoon so that only the pits remain. Discard the pits.
• Transfer the plum puree to a medium saucepan. Add the sweetener, butter and eggs.
• Heat the mixture over a low heat, continuously whisking until it is steaming hot and the first bubbles appear. Don't let it boil!
• Immediately remove the saucepan from the heat. Let the curd cool to room temperature, then refrigerate overnight.
• Transfer to jars and consume within a week. Store in the fridge.