a collection of family low carb thermo recipes

A PINCH OF MAD CREATIONS

thermolove
@meganellam
@lowcarbmixers
 Thermolove was written just to give you a little
taste of healthy low carb cooking with your thermal
cooker.
I have been using a Thermomix for 7 years (and
recently a Magimix too) and I really do love them! I
would never be without such a useful appliance in
the kitchen.
I live the low carb lifestyle and every recipe I write is
created with love, low carbs and loads of flavour.
You will find hundreds of great thermo recipes on
the Mad Creations Hub as well as my many
cookbooks in store.

I hope you enjoy the recipes in Thermolove.

Happy cooking
xoxo
Megan

m olove
e r
t h
 a n g e
o r g
y r
h a
1/4 (25g) cup almond meal n
c
1 cup (130g) macadamias
n 1 cup (70g) shredded coconut

o
u
1/4 cup (40g) hemp seeds

l
2 tablespoon (30g) coconut oil

a
r

60g sweetener or maple-flavoured syrup

c

3 teaspoons ground cinnamon

1 teapoon vanilla extract
Zest of 1 orange finely grated
1/2 (50g) cup slivered almonds
1/4 (45g) cup sunflower seeds
1 tablespoon chia seeds
2 tablespoons sesame seeds

method
1. Preheat the oven to 160°C. Line a large baking tray with baking paper.

2. Place the almond meal, macadamias, shredded coconut, hemp seeds,

coconut oil, sweetener (if using), cinnamon, vanilla, and orange zest into the
mixer; chop 3 sec/speed 7.

3. Add the remaining ingredients; mix 20 sec/reverse/speed 1. Spread out onto

prepared baking tray. (I like to clump some of the mixture together to have
crunchy clusters in my granola).

4. Bake for 20-25 minutes, stirring every 5 minutes or so after the first 10
minutes to avoid burning. The granola will go a nice gold colour. Remove from
oven and allow to cool on tray completely for 1 hour or longer. During this time
the granola will crisp up.

notes
To make your own almond meal; add the whole almonds to the mixer; chop 10 sec/speed 10.
The sweetener and syrup are optional. I like to use Sukrin Gold for sweetness. Queens Maple
Flavoured Syrup is a good choice or a maple extract if you wish to have a maple flavour.
Serve with Keto Milk or 2-Ingredient Yoghurt.
Store in an airtight container for up to 2 months.
For the conventional cooking method and more tips use this link to the original Keto Granola.

SERVES 16 | PER SERVE | 185 KCAL | 2 NET CARBS | 4 PROTEIN | 18 FAT

06
© https://madcreationshub.com
 r y c o
e r m
b p
p o
s
a t

e
150g raspberries, fresh or frozen
1 tablespoon powdered sweetener, see notes
2 tablespoons water
1 teaspoon lemon juice or vanilla extract

method
1. Place all the ingredients into the mixer; cook 3 min/95°C/speed 1 (add
3-5 extra minutes if using frozen fruit). The sauce can be left as-is or
pureed and/or strained. To puree; mix 10 sec/speed 7.

notes

Any choice of berry or fruit can be used in place of raspberries. Extend the
cooking time if using frozen or larger fruit or berries.
The sweetener can be omitted. If refrigerating some sweeteners can recrystallise.
I recommend allulose, xylitol or powdered erythritol or a sticky liquid syrup, like
Sukrin. Store in the fridge for up to 1 week. Freeze in a zip lock bag.

SERVES 4 | PER SERVE | 20 KCAL | 3 NET CARBS | 1 PROTEIN | 1 FAT

08
© https://madcreationshub.com
 r e e l e m
f o n
r - c
a u
g r
u

d
100g butter
s ½ cup xylitol or allulose
½ cup lemon juice
1 lemon zested
6 egg yolks

method
1. Place the butter into the mixer; melt 3 min/90°C/speed 1.

2. Add the sweetener, lemon juice and zest; mix 3 min/speed 3.

3. Insert the whisk attachment. Add the egg yolks to the mixer; cook 11
min/80°C/speed 3.

notes
The lemon curd can be stored in the fridge for up to 1 week. It is can also be frozen.
Xylitol or allulose are my two only recommended sweeteners for this recipe. The
reason being is that the others do recrystallise. If you are making the curd to use on
the day then use any sweetener of choice as long as it is a 1:1 ratio of sweetness to
sugar.
Lemon juice can be replaced with any juice (or berries) of choice.
For the conventional cooking method and more tips use this link to the original
Lemon Curd recipe.

SERVES 12 | PER SERVE | 91 KCAL | 1 NET CARBS | 1 PROTEIN | 9 FAT

10
© https://madcreationshub.com
 & c h i v
m e
e a m
r u
c
f
r f

u
1/4 cup (25g) parmesan, finely grated

i
n
3 tablespoons (45g) light tasting olive oil
o
s

s
2½ cups (250g) almond meal or almond flour
4 large eggs, room temperature
1/3 cup (80g) sour cream
2 tablespoons (20g) collagen, optional
2 tablespoons chives, finely chopped
2 teaspoons baking powder
100g (3.5oz) cooked and diced bacon or chorizo, optional
Salt flakes and black pepper
\

method

1. Preheat the oven to 160°C. Line a 12-hole muffin (100ml capacity) pan.

2. Place all the ingredients into the mixer. Season to taste; mix 15
sec/reverse/speed 3.

3. Spoon the mixture into the muffin pan. Bake for 20 minutes or until a
skewer comes out clean. Remove from the pan and cool on a wire rack.

notes
Use a light tasting oil or butter. Extra virgin olive oil will add a strong flavour if used.
Swap the dairy out and use a dairy-free cream in place. Replace the almond meal
with ⁄ cup coconut flour if a nut-free muffin is preferred.
Omit the bacon for a vegetarian option.
Store in the fridge for up to 3 days or freeze in a ziplock bag.
These muffins are perfect for the lunchbox or a grab and go meal on the run.
Recipe featured in Every Day Keto.

SERVES 12 | PER MUFFIN | 210 KCAL | 2 NET CARBS | 9 PROTEIN | 20 FAT

12
© https://madcreationshub.com
 y
e a s f i s
h
&
ca
h
s 60g parmesan k
e e
r 60g crushed pork rinds

s
f Salt flakes and black pepper
600g white fish fillets
1 teaspoon lemon rind, finely zested
1 tablespoon parsley, finely chopped
2 tablespoons (30g) Mayonnaise
½ teaspoon celery salt
1 teaspoon Dijon mustard
2 eggs

method
1. Place the parmesan, pork rinds and pepper into the mixer; chop 8 sec/speed
10. Transfer to a large bowl.

2. Without washing the bowl, add the fish, lemon rind, parsley, mayonnaise,
celery salt, salt, and pepper to the mixer; mix 15 sec/speed 6. Shape the mixture
into 4 large patties.

3. Rinse and dry the mixing bowl.

4. Add the egg wash ingredients to the mixer; mix 20 sec/speed 5. Coat the fish
cakes in the egg wash, then roll in the crumb mixture.

5. Bake for 15-20 minutes until golden and cooked through.

6. Once baked, fry in a hot frypan for 1 minute on each side to brown coating.
(optional)

notes
TIP: Using a large egg ring or a hamburger press makes the patties more uniform in
size and thickness.
I recommend using skinned, deboned, firm, white fish for this recipe. You could easily
substitute salmon or any fish you prefer. Prawns/shrimp would make a tasty
variation as well!
Store in the fridge for up to 3 days. The fish cakes are also delicious served cold.
Freeze in a ziplock bag either cooked or uncooked.
For the conventional cooking method and more tips use this link to the original Fish
Cake recipe.

SERVES 4 | PER SERVE | 395 KCAL | 1 NET CARBS | 41 PROTEIN | 24 FAT

14
© https://madcreationshub.com
 b u t t e r c h i c k e n

CHICKEN MARINADE CURRY SAUCE

½ teaspoon ground cumin ½ onion (100g)
½ teaspoon garam masala 2 garlic cloves
½ teaspoon ground turmeric 2 tablespoons (40g) ghee or unsalted butter
½ teaspoon Kashmiri chilli powder 2 teaspoons ginger paste
70g Greek yoghurt plus, extra to serve 2 brown/black cardamom pods bruised
900g chicken breast or thigh fillets 1 teaspoon ground coriander
TO SERVE 1 teaspoon garam masala
Fresh coriander leaves and 2 teaspoons ground turmeric
cauliflower rice 1 teaspoon Kashmiri chilli powder
1 tablespoon fenugreek leaves
400g tomatoes crushed
2 tablespoons tomato paste
2 tablespoons (40g) butter
100g thickened cream or coconut cream
3 tablespoons almond meal

method
1. Combine the marinade ingredients in a non-reactive bowl and coat the chicken well.
Chill for 1-2 hours.

2. Place the onion and garlic into the mixer; chop 3 sec/speed 6. Add the ghee, ginger,
cardamom, coriander, garam masala, turmeric, and chilli powder to the mixer; cook 2
min/100°C/MC off/stir.

3. Add the fenugreek leaves, tomatoes, and tomato paste; cook 14 min/100°C/MC
off/basket on top/stir.

4. Add the butter, cream, almond meal and chicken. Stir using a spatula to ensure
chicken is completely covered in the sauce. Cook 12 min/100°C/basket on top/reverse
/stir. Leave to rest, covered, for 10-15 minutes to allow the sauce to thicken. Season to
taste. Serve with cauliflower rice, coriander leaves and extra yoghurt.

notes
Store in the fridge for up to 4 days. Butter Chicken can be frozen.
Kashmiri chilli powder is a very mild Indian chilli powder. Black or brown cardamom pods are
available at Indian/Asian grocers and have a different flavour profile than green cardamom pods.
Fenugreek leaves are authentic to a butter chicken gravy.
The flavours will develop more when refrigerated overnight as well.
Swap breast or chicken on the bone, if preferred. The chicken can be grilled before adding to the
gravy. For a vegan butter chicken alternative use tofu or cauliflower.
For the conventional cooking method and more tips use this link to the original Butter Chicken recipe.

SERVES 6 | PER SERVE | 533 KCAL | 6 NET CARBS | 28 PROTEIN | 1144 FAT
16
© https://madcreationshub.com
 u l i f l o w
c a e r
y
m m
a a
e 460g (21oz) cauliflower florets, roughly

s
r chopped

h
c
3 tablespoons (60g) butter
4 tablespoons (60g) thickened cream
¾ cup (90g) cream cheese
1 teaspoon salt flakes
½ teaspoon white pepper
½ cup (50g) shredded cheddar

method
1. Chop the cauliflower 4 sec/speed 5. Scrape down the sides of the bowl.

2. Add the butter and cook 11 min/110°C/speed 1.

3. Add the cream, cream cheese, salt flakes, and white pepper. Mix 40
sec/speed 7. Fold through grated cheese and season to taste.

notes
The butter can be substituted with ghee, olive oil or bacon drippings.
Store in the fridge for up to 1 week. The mash is suitable to freeze in an airtight
container.
For the conventional cooking method and more tips use this link to the original
Creamy Mash recipe.

SERVES 6 | PER SERVE | 185 KCAL | 3 NET CARBS | 5 PROTEIN | 17 FAT

18
© https://madcreationshub.com
 e f s t r o
b e g a
n
ic o
p f
e f
700g (25oz) chuck steak or gravy beef,
Salt flakes and black pepper
1 tablespoon sweet paprika
1 tablespoon (15g) avocado oil
2 cloves garlic, finely minced
1 ⁄ cups (375g) beef bone broth or stock
⁄ cup (10g) dried forest mushrooms
3 tablespoons (60g) butter
3 golden shallots, cut into quarters
2 cups (150g) mushrooms, thickly sliced
2-3 tablespoons sour cream
Cauliflower Mash, to serve, recipe on page 18

method
1. Cut the beef into large 3-4 cm cubes. Season liberally with salt, pepper and paprika.

2. Heat the avocado oil in a large skillet over high heat. Fry the beef in batches,
careful not to overcrowd the pan, until golden brown. Transfer browned beef to the
mixer and repeat until all the meat is nicely browned (add more oil if needed to brown
each batch).

3. Add the garlic to the pan and sauté for 5-10 seconds. Deglaze the pan with the
broth, then pour into the mixer. Add the dried mushrooms; set to slow cook/2
hr/98°C/cap off (or 2 hr/98°C/reverse/stir/cap off).

4. When the beef is ready, melt the butter over medium-high heat. Add the shallots
and mushrooms to the pan; sauté until golden with a bit of char as well (it makes it so
tasty).

5. Stir the sour cream through the beef. Adjust seasoning to taste. Serve with mashed
cauliflower and top with shallots, and mushrooms.

notes
Trim any large chunks of firm fat from the beef. Definitely do not skip the step of browning
the shallots and mushrooms for this dish. That little bit of char adds flavour making this one
of the most exciting dishes.
A blade cover or no blade turning option can be used (depending on your model of the
thermal cooker). The sauce will appear thin when cooked but will thicken with resting.
Alternatively, reduce the sauce on the stove if need be.
This recipe is originally featured in Slow Cook Keto.
SERVES 4 | PER SERVE | 515 KCAL | 3 NET CARBS | 34 PROTEIN | 41 FAT
20
© https://madcreationshub.com
 s t a r d
c u i c
e
a
l c
l r
i 3 cups (750g) thickened cream e
n 120g sweetener, see Notes

a
½ teaspoon salt flakes
a

m
6 large egg yolks, room temperature
v

1 tablespoon collagen, optional

1 teaspoon vanilla extract
1 teaspoon gelatin

method
1. Insert butterfly whisk. Add all the ingredients to the mixer; mix 10 sec/speed 4.

2. Cook 9 min/90°C/speed 2. Strain the custard to remove any lumps. Pour the
custard into a thin layer in a large ziplock bag or shallow tray and freeze it flat
for 8 hours or overnight.

3. Break or cut the ice cream into small chunks and place into the mixer; chop
40 sec/speed 7. Scrape and repeat until smooth before freezing again. Freeze
at least a further 3 hours after blending before serving.

notes
This recipe is suitable to make in an ice cream maker if you prefer. Always keep ice
cream airtight to avoid ice crystals.
The best sweeteners for keto ice creams are xylitol and allulose. Please note that xylitol is
toxic to dogs and should be used and consumed with caution when around our four-
legged family members. If using other sweeteners, the ice cream will be a lot firmer and
may require you to leave it at room temperature for a while before it is scoopable.
Collagen and gelatin are used as natural softeners for ice cream. They keep the ice
cream scoopable.
The ice cream can easily be flavoured with any nuts, syrups, extracts or flavours. Pictured
on the following page with my amazing Keto Chocolate Brownie.
This recipe was originally featured in my best-selling Keto Loco Cookbook.

SERVES 8 | PER SERVE | 351 KCAL | 2 NET CARBS | 4 PROTEIN | 36 FAT

22
© https://madcreationshub.com
 o n c u r d
e m t e
l a
o 300g almond meal c
a
t 100g powdered sweetener
e

k
1 tablespoon baking powder
k

e
2 tablespoons gelatin powder
100g butter
1 teaspoon vanilla extract
2 eggs
1 batch Lemon Curd, recipe on page 10

method
1. Preheat the oven to 180°C. Line a 22 cm springform tin with baking paper.

2. Place all the cake ingredients into the mixer; mix 30 sec/speed 4. Scrape down
the sides of the bowl.

3. Spoon half of the mixture into the prepared cake tin. Top with the lemon curd,
reserving a 1/4 cup for the top.

4. Break off small chunks of the remaining cake batter and top the cake like
adding a crumble topping. Spoon small dollops of the remaining curd
randomly over the top of the cake.

5.. Bake for 30 minutes or until the cake is lightly golden. Allow to cool for 1-2
hours in the pan before chilling overnight.

notes
Store in the fridge for up to 5 days. Alternatively, slice and freeze in ziplock bag.
This cake batter is very stiff. The cake is firm and has a slightly shortbread chew to it.
It is a magnificent cake.
Add custard or berries with the curd in the centre if preferred.
Find the original recipe for the Lemon Curd Teacake for the conventional cooking
method.

SERVES 16 | PER SERVE | 231 KCAL | 3 NET CARBS | 7 PROTEIN | 22 FAT

24
© https://madcreationshub.com
 index

crunchy orange granola

raspberry compote
sugar-free lemon curd
sour cream & chives muffins
fresh & easy fish cakes
butter chicken
creamy cauliflower mash
epic beef stroganoff
vanilla custard ice cream
keto lemon curd teacake

© https://madcreationshub.com 26
thermolove
MAD CREATIONS® thermolove

First published in SEPTEMBER 2021

by Mad Creations® Pty Ltd

Thornton. NSW. Australia

Text copyright © Megan Ellam of Mad Creations® Pty Ltd

All rights reserved.

No part of this book can be reproduced in any form without the written consent of the content
owner and publisher. This includes photocopying, screenshots, 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 trademark of Vorwerk 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.

Please seek professional healthcare or medical advice before making any dietary changes.

Neither the publisher nor the author takes any responsibility for any possible consequences of
any person reading or following any information in this book.

The moral rights of the author has been asserted.

For more of our cookbook collection please check out our Keto Store.

All recipes by Megan Ellam.

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