Amour

Amour
30+ fresh and easy Keto Desserts
megan ellam
Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com
Please seek professional healthcare
or medical advice before making
any dietary changes.
Neither the publisher or the author
take any responsibility for any
possible consequences of any
person reading or following any
information in this book
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Amour

CONTENTS
crème fraiche ice cream
chilli chocolate ice cream
chocolate nutter ice cream
lush macadamia ice cream
raspberry and mint pops
raspberry bounty magnums
chocolate fudgsicles
chocolate and lemon mousse
chocolate mousse
chocolate mousse cake
cinnamon spiced donuts
wagon wheelie donuts
custard filled donuts
vanilla custard
choc mint brownie bars
raw snikkers slice
French vanilla and blueberry cheesecake
mango jelly mousse cheesecake
citrus cream cheesecake
jar of hearts
lemon curd
chocolate truffles
choc mint marshmallows
scones
strawberry jam
PB&J mousse
raspberry chia jam
PB&J chocolate cups
choc butter protein bars
choc chip muffins
vanilla slice
vanilla custard
Amour
The creation of this book has been quite the
adventure.
I have experienced some epic fails, but also
made some truly beautiful recipes.
From the ultra decadence of the Chocolate

Mousse Cake, to the super creamy and tart
Crème Fraiche Ice Cream the desserts
following are quite simply delicious.
I hope you can find a “sweetie” or two for the

occasional treat.
With love from my kitchen to yours, I give you
Amour...
Love Meg xo

Crème Fraiche Ice Cream
15 serves | 193 kCal | Fat 15g | Net Carbs 1g | Protein 2g
600 g crème fraiche

100 g coconut milk
35 g sweetener of choice, ratio 1:1 sugar
Zest of 1 lemon
1/2 teaspoon guar gum
1 teaspoon vanilla extract
Optional: 3 tsp vegetable glycerine (this helps to keep a softer serve)
CONVENTIONAL METHOD
1. Mix all the ingredients together in a large bowl.
2. Churn ice cream as per manufacturer’s instructions.
3. Freeze until ice cream is firm.
THERMOMIX® METHOD
1. Mix all ingredients 1 minute/speed 5.
2. Pour into a shallow container and freeze for 2+ hours until firm.
3. Break into chunks and blend in Thermomix® 20 seconds/speed 9.
Scrape sides of bowl and blend further 10 seconds/speed 4.
4. Return to freezer and serve as required.
NOTES
Créme Fraiche gives a nice tang to this ice cream. Add any other flavours or toppings
as preferred.
Guar gum helps with keeping ice cream soft and scoopable.
Glycerine is available from most health stores.

AMOUR | 06
Chilli Chocolate or Choc-Nutter Ice Cream
500 g thickened cream

2 tablespoons unsweetened cocoa
140 g dark chocolate
235 g macadamia milk
150 g sweetener
Pinch salt flakes
1/2 - 1 tsp of chilli powder (alternative: 80g peanut butter)
5 large egg yolks
1/2 teaspoon vanilla extract
3 teaspoons vegetable glycerine (this helps to keep the ice cream from going
hard)
CONVENTIONAL METHOD
1. Heat 1 cup of cream, cocoa, chocolate, chilli powder or nut butter
whisking until smooth. Add remainder of cream.
2. Remove from heat. Reserve.
3. Over medium heat combine macadamia milk, sweetener, and salt
whisking until sweetener has dissolved.
4. In a clean large bowl whisk egg yolks then add milk mixture
whisking to combine. Return to heat and stir the mixture on low
heat until it coats the back of the spoon.
5. Pour the custard through a strainer into chocolate. Stir through
vanilla extract and glycerine.
6. Cool slightly before placing in freezer for 2 hours.
7. Churn ice cream as per manufacturer’s instructions.
THERMOMIX® METHOD
1. Insert butterfly. Add all ingredients and cook for 9 mins / 90°C/
speed 2).
2. Pour mix through a sieve into a shallow container. Freeze 2-3
hours, or overnight.
Scrape sides of bowl and blend further 10 seconds/speed 4.

AMOUR | 08
Lush Macadamia Ice Cream

6 egg yolks
140 g sweetener
Pinch of salt
400 g macadamia milk
3 teaspoons vegetable glycerine
120 g lightly roasted macadamias
CONVENTIONAL METHOD
1. Combine all ingredients (except macadamias) in a large saucepan
over medium heat. Constantly stir until the mixture coats the back
of the spoon.
2. Pour the custard into a container and place in the freezer for 8
3. Cut into small pieces and place into a blender. Blend on high for
30 seconds. Fold in macadamias and return to the freezer. Freeze
for 2 hours.
THERMOMIX® METHOD
1. Insert butterfly. Add all ingredients, except macadamias and cook
for 9 mins / 90°C/ speed 2).
2. Pour mix through a sieve into a shallow container. Freeze 2-3
Scrape sides of bowl and blend further 10 seconds/speed 4. Fold
through reserved macadamias.

AMOUR | 10
Raspberry and Mint Pops
600 ml soda water

35 g sweetener
120 g raspberries
1 teaspoon vegetable glycerine
8 mint leaves
CONVENTIONAL METHOD
1. Heat half of the raspberries with the mint leaves and
sweetener over low heat until sweetener has dissolved. Allow
the mixture to cool.
2. Stir through reserved raspberries.
3. Pour into ice pop moulds and freeze.
Optional: you can strain the mixture to remove raspberry seeds,
and you can add fresh mint leaves before freezing.
THERMOMIX® METHOD
1. Heat half the raspberries, mint leaves and sweetener
2 minutes/90℃/speed 1. Allow the mixture to cool. Follow
instructions as above from Step 2 above.

AMOUR | 12
Raspberry Bounty Magnums
ICE CREAM
400 g coconut cream
2 teaspoons sweetener or vegetable gylcerine
280 g frozen raspberries
BOUNTY LAYER
1/2 cup desiccated coconut
1/4 cup virgin coconut oil (melted and cooled)
1/2 teaspoon sweetener (adjust to taste)
Optional Topping
100 g Vitawerx milk chocolate
CONVENTIONAL METHOD
1. Blend all ice cream ingredients in a blender until smooth. Pour
into bowl and reserve.
2. In a separate bowl combine all bounty ingredients.
3. Spoon alternate layers of ice cream and bounty into ice cream
moulds. Freeze until set and serve.
THERMOMIX® METHOD
1. Mix ice-cream ingredients 30 seconds/speed 5/gradually
increasing to speed 7. Pour into a bowl and reserve. Follow
instructions from Step 2 above.
NOTES
After these magnums are frozen you can choose to dip or drizzle a
little sugar free chocolate over the top. I prefer to use Vitawerx
chocolates.

AMOUR | 14
Chocolate Fudgsicles
1/4 cup black chia seeds

1 cup macadamia milk
15 g maple flavoured syrup
25 g sugar-free dark chocolate, melted
2 teaspoons vegetable glycerine (makes for a softer ‘pop’)
6 ice-block moulds
6 paddle pop sticks
CONVENTIONAL METHOD
1. Add all ingredients to a small microwave-safe bowl. Cook for 2
minutes on high.
2. Stir well, and then refrigerate for 2 hours. Pour mixture into ice-
block moulds and insert paddle pop sticks. Freeze for 2 hours or
until set.
THERMOMIX® METHOD
1. Add all ingredients to bowl and cook 4 minutes/90℃/speed 2.
Follow from Step 2 above.
NOTES
These are crazy good. Surprisingly amazing! Super fudgy and just YUM!
For an extra bit of yum, give them a little coat with some "extra" sugar
free chocolate.

AMOUR | 16
Chocolate and Lemon Mousse
6 serves | Fat 313 kCal | 29g | Net Carbs 3g | Protein 4g
CHOCOLATE MOUSSE
2 eggs, separated
70-80 g sweetener
100 g dark chocolate, melted and cooled to room temperature
1/2 teaspoon nutmeg
LEMON MASCARPONE
1/2 batch of Lemon Curd (recipe on page 40)
200 g mascarpone
CONVENTIONAL METHOD
1. Whisk the egg whites in a mixer until soft peaks are formed. While
mixer is running; add sweetener and whisk until it forms stiff peaks.
2. Add egg yolks, one at a time, beating well after each addition.
3. With mixer running, pour in cooled chocolate and beat until
combined.
4. In a separate bowl, whip cream, nutmeg and vanilla until mixture is
stiff.
5. Fold cream mixture into chocolate. Divide mixture between 6 glasses,
and place in the fridge to set.
6. Fold lemon curd into mascarpone. Spoon the lemon mixture on top of
the mousse, and return to fridge for at least an hour before serving.
THERMOMIX® METHOD
1. Insert butterfly. Add egg whites and mix 5 minutes/37℃/speed 4/MC
off. Begin adding sweetener 1 tablespoon at a time after the 3 minute
mark beating well between each addition.
2. Set Thermomix® to 5 minutes/37℃/speed 3 and add egg yolk one at a
time mixing for a few seconds between each one. In last couple of
minutes pour in chocolate to combine. Follow from Step 4 above.

AMOUR | 18
Chocolate Mousse Cake
CHOCOLATE CAKE
150 g dark chocolate, melted
150 g salted butter
70 g sweetener
5 eggs, separated
140 g almond meal
CHOCOLATE MOUSSE
One batch Chocolate Mousse (recipe page 18)
CONVENTIONAL METHOD
1. Preheat oven to 200°C. Grease and line a 22cm springform pan.
2. Melt chocolate in a heat proof bowl over a saucepan of simmering
water, then set aside to cool.
3. Beat butter and sweetener until thick and pale adding egg yolks,
one at a time and beating well after each addition.
4. Add melted chocolate, vanilla and almond meal and mix until
combined.
5. In a separate bowl; beat egg whites until stiff peaks are formed.
Fold through cake mixture. Transfer mix to springform.
6. Bake 10 minutes. Reduce the heat to 170°C, then bake for another
7-10 minutes. Take out and cool on a baking tray.
7. Top with Chocolate Mousse and refrigerate until set.
THERMOMIX® METHOD
1. Insert butterfly. Whisk egg whites 3 minutes/37℃/speed 4 or until
stiff peaks form. Scrape into a bowl and reserve.
2. Add butter and sweetener to bowl and mix 3 minutes/speed 3,
while Thermomix® is running add egg yolks one at a time, beating
for 10 seconds between.
3. Add the the melted chocolate, vanilla and almond meal, and mix
for further 1 minute/speed 3 until well blended. Fold through egg
whites. Transfer to springform. Follow from Step 6 above.

AMOUR | 20
Cinnamon Spiced Donut
DONUTS
100 g butter, melted
200 g almond meal
40 g whey protein powder
120 g sweetener, of choice
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon nutmeg, fresh grated
2 eggs
180 g sour cream
TOPPING
50 g sweetener of choice
2 teaspoons ground cinnamon
CONVENTIONAL METHOD
1. Preheat oven to 170°C. Oil two 12-hole donut trays.
2. Mix all donut ingredients until well combined.
3. Pipe into a greased donut pan filling to about half way mark.
4. Bake 10 minutes, until lightly golden. Place on a wire rack to cool.
5. Dip the cooled donut in melted butter and then roll in cinnamon
sweetener.
THERMOMIX® METHOD
1. Melt butter 3 minutes/80℃/ speed 1.
2. Add remaining donut ingredients and mix 3 minutes/dough
setting. Follow from Step 3 above.

AMOUR | 22
Wagon Wheelie Donuts
DONUTS
200 g almond meal
40 g coconut flour
100 g sweetener of choice
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon unsweetened cocoa powder
2 eggs
180 g sour cream
TOPPING/FILLING
100 g sugar-free dark chocolate
2 teaspoons coconut oil
140 g sugar-free marshmallows
36 raspberries, halved
CONVENTIONAL METHOD
2. Mix all donut ingredients until well combined.
3. Pipe into a greased donut pan filling to about half way mark.
4. Bake 10 minutes or until lightly golden. Place on a wire rack to
cool.
5. Heat marshmallows in microwave for 1 minute and spread on
pre-halved donuts.
6. Top with 2 halved raspberries and other half of donut.
7. Melt chocolate and coconut oil in microwave 1 minute on high.
Dip the donut tops in the chocolate and put aside to set.
THERMOMIX® METHOD
2. Melt butter 3 minutes/80 °C/speed 1.
3. Add remainder of donut ingredients and mix 3 minutes/dough
setting. Follow from Step 3 above.

AMOUR | 24
Custard Filled Donuts
Makes 20 serves | 246 kCal | Fat 23g | Net Carbs 3g | Protein 4g
20 Spiced Donuts, prepared as per instructions on page 22

CUSTARD
2 teaspoons vanilla extract
4 eggs
40 g powdered sweetener, I use Sukrin Melis
2 teaspoons xanthan gum
1 teaspoon gelatin
CONVENTIONAL METHOD
1. Add cream and vanilla to a small saucepan. Whisking mixture
over medium heat until a low simmer and remove from heat.
2. In a separate bowl whisk together eggs, sweetener, xanthan,
and gelatin. Whisk through cream mix and return to heat and
continue whisking until custard thickens and coats the back of a
spoon.
3. Remove from heat and allow to cool.
4. Fill a small piping bag with custard and pipe at intervals
around the donut.
THERMOMIX® METHOD
1. Add all custard ingredients and 9 minutes/90°C/speed 4.
2. Pour into a small bowl and cool.
3. Fill a small piping bag with custard and pipe at intervals
around the donut.
NOTES
Serving suggestion; Roll in melted butter and cinnamon as per Spiced
Donut recipe.

AMOUR | 26
Choc Mint Brownie Bars
200 g dark chocolate MINT LAYER

1 teaspoon salt flakes 170 g Sukrin Clear Fibre Syrup
200 g butter 1/2 - 1 teaspoon of peppermint extract
250 g Sukrin Gold sweetener 60 g powdered sweetener, I use
4 eggs Sukrin Melis
1 teaspoon baking powder Optional 1/-1/2 teaspoon green food colour
30 g coconut flour or chia flour CHOCOLATE GANACHE
40 g unsweetened cocoa 140 g sugar free dark chocolate
1 teaspoon vanilla extract 20 g thickened cream
1 teaspoon xanthan gum
CONVENTIONAL METHOD
1. Preheat oven to 160 ̊. Line a 20cm x 30cm slice tray with baking
paper.
2. Combine chocolate, salt, butter and sweetener in a saucepan and
simmer over low heat until mixture is smooth. Allow to cool slightly.
3. In a large bowl add eggs, and all dry ingredients and cooled
chocolate mix. Stir well to combine.
4. Pour mixture into prepared tray, smooth over top of brownie and
bake 25-30 minutes. Brownie should still be soft and fudgy when
cooked. Remove and cool completely before topping with
peppermint.
5. Mix all Mint Layer ingredients in a large bowl until smooth. If mint
is too runny add a little more sweetener until you have a creamy
consistency.
6. Pour over cooled brownie and refrigerate for 1 hour.
7. Heat chocolate and cream in microwave or double boiler until
chocolate is just melted. Stir to combine and pour over brownie.
THERMOMIX® METHOD
1. Preheat oven to 160 ̊. Line a 20cm x 30cm slice tray with baking
paper.
2. Grate chocolate 7 seconds/speed 7. Add salt, butter and
sweetener and cook 3 minutes/90℃/speed 1. Allow to cool 5
minutes, lid off in bowl.
3. Add remaining Brownie ingredients and mix 30 seconds/speed 4.
Follow from Step 4 above.
AMOUR | 28
Raw Snikkers Slice
BASE
80 g smooth peanut butter (or other nut butter)
80 g Sukrin Clear Syrup
50 g whey protein isolate
1/2 teaspoon vanilla extract
CARAMEL
140 g crunchy peanut butter
30 g maple flavoured syrup
50 g coconut oil
1 teaspoon salt flakes
50 g toasted slivered almonds
40 g sugar-free dark chocolate, melted
CONVENTIONAL METHOD
1. Line a 20cm x 10cm loaf tin with cling film.
2. Mix all base ingredients together in a small bowl until combined.
3. Press base mixture to the loaf tin and push down with the base of a
glass until it is spread evenly across the bottom of the tin. Place into
freezer for 20 minutes.
4. Mix crunchy peanut butter, syrup, oil, vanilla and salt in a bowl until
thoroughly blended, then fold in almonds.
5. Spoon the mixture over the base and smooth over the top until it is
evenly spread.
6. Drizzle with melted chocolate. Refrigerate or freeze until firm. Slice
to serve. Store in an airtight container in the fridge.
THERMOMIX METHOD
1. Line a 20cm x 10cm loaf tin with cling film.
2. Mix all base ingredients 20 seconds/speed 3.
3. Press base mixture to the loaf tin and push down with the base of a
glass until it is spread evenly across the bottom of the tin. Place into
freezer for 20 minutes.
4. Mix crunchy peanut butter, syrup, oil, vanilla and salt 15
seconds/reverse/speed 3. Fold through almonds. Follow from Step 4
above.
AMOUR | 30
French Vanilla and Blueberry Cheesecake
BASE
150 g almond meal
40 g butter, melted
2 teaspoons sweetener
FILLING
600 g cream cheese
60 g sweetener
200 g double cream
Seeds of 1 vanilla pod
TOPPING
1/2 cup lightly toasted coconut flakes
150 g blueberries
CONVENTIONAL METHOD
1. Preheat oven to 180°C. Spray and line a 22 cm springform pan.
2. Mix all ingredients for base until combined and press into
prepared pan.
3. Bake 10 minutes or until lightly golden. Reserve and cool.
4. Beat filling ingredients until smooth. Pour onto base and
smooth top of cheesecake. Refrigerate for 3 hours or until set.
Garnish with toasted coconut and blueberries.
THERMOMIX® METHOD
2. Melt butter 2 minutes/90℃/speed 1.
3. Add rest of base ingredients and mix 10 seconds/speed 3. Press
into bottom of prepared pan.
3. Bake 10 minutes or until lightly golden. Reserve and cool.
4. Mix cheesecake filling 1 minute/speed 4. Stopping and
scraping sides of bowl if needed. Pour onto base and smooth top
of cheesecake. Refrigerate for 3 hours or until set. Garnish with
toasted coconut and blueberries.

AMOUR | 32
Mango Jelly Mousse Cheesecake
MACAROON BASE FILLING

4 egg whites 2 egg whites
25 g sweetener 500 g cream cheese, softened
125 g desiccated coconut 2 teaspoons vanilla extract
80 g sweetener
MANGO JELLY 4 teaspoons gelatin
1 packet mango sugar-free jelly crystals 2 tablespoons cold water
100 g raspberries or other berries 400 g thickened cream
1 tablespoon freeze-dried mango,
finely grated (or extra to taste just watch
the carbs)
CONVENTIONAL METHOD
1. Preheat oven 160℃. Spray and line a 22cm springform pan.
2. Whisk egg whites until soft peaks form. Add sweetener 1 tsp at a time whisking
well after each addition.
3. Fold in coconut. Press into bottom of pan. Bake 20 minutes or until golden.
4. Whisk egg whites in a clean, dry bowl until soft peaks form. Reserve.
5. Beat cream cheese, vanilla extract and sweetener in stand mixer until well
combined.
6. Mix gelatin and cold water together in a small bowl and microwave on high for
15 seconds. Cool and reserve.
7. Add thickened cream and freeze-dried mango to cream cheese mix and beat
until combined. Add gelatin and mix well.
8. Fold egg white into mixture. Spoon onto cool base and refrigerate for 3-4 hours
until firmly set.
9. Prepare jelly as per packet instructions. Allow to cool at room temperature for
half an hour. While the jelly is cooling decorate top of cheesecake with berries.
10. Carefully pour half of the cooled jelly over the top of the cheesecake and
refrigerate for 30 minutes. Leave other half of jelly on the kitchen counter. Remove
cheesecake from fridge and pour the remaining jelly over the top. Refrigerate until
set. Slice and serve.
THERMOMIX® METHOD
1. Preheat oven 160℃. Spray and line a 22cm springform pan.
2. Insert butterfly. Whip egg whites 4 minutes/37℃/speed 4. Begin adding
sweetener 1 tsp at a time after the first 2 minutes.
3. Fold in coconut. Press into bottom of pan. Bake 20 minutes or until golden.
FILLING
4. Insert butterfly. Whip egg whites 3 minutes/37℃/speed 4. Remove and reserve.
5. Mix cream cheese, vanilla extract and sweetener 2 minutes/speed 5. Scrape sides
of bowl if needed and repeat. Follow from Step 6 above.

AMOUR | 34
Citrus Cream Cheesecake
BASE
150 g almond meal
40 g butter, melted
1 teaspoon lemon rind zest
FILLING
500 g cream cheese
60 g sweetener
Juice and zest of 1 lemon
Juice and zest of 1 lime
125 g mascarpone
2 teaspoons gelatin
2 tablespoons cold water
CONVENTIONAL METHOD
2. Combine all base ingredients and press into prepared pan.
Bake 10 minutes or until lightly golden. Reserve.
3. Sprinkle gelatin over water in a heat safe bowl and microwave
for 15 seconds. Stir until gelatin has dissolved. Reserve.
4. Beat together all filling ingredients until smooth. Fold through
cooled gelatin.
6. Pour mixture onto base and refrigerate 3 hours or until set.
Slice and serve.
THERMOMIX® METHOD
2. Melt butter 2 minutes/ 100°C/speed 1.
3. Add almond meal and lemon zest and mix 10 seconds/speed 3.
Press into prepared pan and bake 10 minutes or until lightly
golden. Reserve.
4. Sprinkle gelatin over water in a heat safe bowl and microwave
for 15 seconds. Stir until gelatin has dissolved. Reserve.
5. Mill sweetener 10 seconds/speed 10.
6. Add remaining ingredients, including gelatine and mix 30
seconds/speed 5.
7. Pour mixture onto base and refrigerate 3 hours or until set.
AMOUR | 36
Jar of Hearts
Makes 60 | 18 kCal | Fat 1g | Net Carbs 0g | Protein 0g
25 g sweetener
50 g raspberries
100 g butter, softened and cubed
100 g cream cheese, softened and cubed
CONVENTIONAL METHOD
1. Mill sweetener in a blender or mortar and pestle until fine.
Place into large bowl and reserve.
2. Heat raspberries in a microwave for 30 seconds. Push through
a sieve and add to sweetener along with butter and cream
cheese.
3. Mix all ingredients together until smooth.
4. Pipe or spoon mixture into heart moulds and refrigerate
overnight to set.
THERMOMIX® METHOD
1. Mill sweetener 10 seconds/speed 10. Scrape sides of bowl.
2. Heat raspberries in a microwave for 30 seconds. Push through
a sieve and add to sweetener along with butter and cream
cheese.
3. Mix 20 seconds/speed 5. Scrape and repeat.
4. Pipe or spoon mixture into heart moulds and refrigerate
overnight to set.

AMOUR | 38
Lemon Curd
Serves 12 | 91 kCal | Fat 9g | Net Carbs 1g | Protein 1g
100 g butter, cubed

1/2 cup powdered sweetener, I use Sukrin Melis
1/2 cup lemon juice
Zest of 1 lemon
6 egg yolks
CONVENTIONAL METHOD
1. Melt butter in a small saucepan over medium heat.
2. Add sweetener, lemon juice and zest and stir through until
sweetener dissolves.
3. Add yolks and continue to stir over medium heat until the mix
thickens and coats the back of a wooden spoon.
Keep in an airtight jar and refrigerate
THERMOMIX® METHOD
1. Melt butter in TM for 3 minutes/ 90℃/speed 1.
2. Add sweetener, lemon juice and zest and mix for 3 minutes/speed 3.
3. Add egg yolks and butterfly for 11 minutes/80℃/speed 3.
Keep in an airtight jar and refrigerate

AMOUR | 40
Chocolate Truffles
Serves 18 | 79 kCal | Fat 7g | Net Carbs 0.5g | Protein 1g

150 g chocolate
pinch of salt
cocoa to serve
CONVENTIONAL METHOD
1. Add cream, chocolate and salt to heatproof bowl and microwave on high for 2 minutes.
2. Stir to combine, then transfer to shallow tray and refrigerate for 3 hours.
3. Use a melon baller to scoop out the balls. Shape and roll in cocoa and serve.
THERMOMIX® METHOD
1. Grate chocolate 10 seconds/speed 7.
2. Add cream and salt. Cook 3 minutes/60℃/speed 2.
3. Follow from Step 2 in conventional method.

AMOUR | 42
Gourmet Choc Mint Marshmallows
Serves 20 | 3 kCal | Fat 0.5g | Net Carbs 0.5g | Protein 0g
2 tablespoons gelatin
1/2 cup cold water
380 g sweetener of choice, I use Sukrin Melis
110 g hot water
125 g vegetable glycerine
40 g sugar-free dark mint chocolate
CONVENTIONAL METHOD
1. In a small bowl sprinkle gelatine over cold water, stir and
reserve.
2. Add sweetener, hot water, and glycerine to a medium sized
saucepan and stir over medium to high heat until a temperature
of 100°C is reached, (you will need a candy thermometer)
3. Add gelatin to mixture and stir until dissolved.
4. Insert whisk attachment into stand mixer and strain mixture
into bowl.
5. Add vanilla extract and mix on highest setting until mixture
becomes aerated and thick and fluffy like Italian meringue. This
can take many minutes.
6. Grease a 20cm x 20cm cake pan. Fold marshmallow mixture
with melted chocolate quickly and pour into pan. Cover and
leave for 4- 5 hours before cutting into desired shapes.
THERMOMIX® METHOD
1. In a small bowl sprinkle gelatine over cold water, stir and
reserve.
2. Heat sweetener, hot water, and glycerine 8 minutes/
100°C/speed 1. When you see that 100°C has been reached add
gelatine mixture and cook for further 4 minutes.
3. Check that all gelatin has been dissolved before moving on. (If
you do get a few pieces that won’t dissolve discard them). Follow
from Step 4 above.

AMOUR | 44
Devonshire Tea Scones
Serves 12 | 146 kCal | Fat 11g | Net Carbs 4g | Protein 5g
200 g almond meal 2 eggs

85 g sweetener 1/4 cup thickened cream
1/4 cup coconut flour 1 teaspoon vanilla extract
1 tablespoon baking powder 1/2 tsp cinnamon
Pinch of salt
CONVENTIONAL METHOD
1. Preheat oven to 170°C. Line a large baking tray with baking
paper.
2. Add almond meal, sweetener, coconut flour, baking powder
and salt to a bowl and mix until combined.
3. Add eggs, cream and vanilla and mix.
4. Shape mixture on a silicone mat into a flat round and cut out
scones. Bake in oven for 20-25 minutes.
THERMOMIX® METHOD
1. Preheat oven to 170°C. Line a large baking tray with baking
paper.
2. Mix all ingredients 20 seconds/speed 4. Scrape mixture onto
silicone mat and follow from Step 4 above.
Strawberry Jam
Makes 1/3 cup | Fat 1g | Net Carbs 0.5g | Protein 0.5g
85 g strawberries
25 g chia seeds
CONVENTIONAL METHOD
1. Heat strawberries in microwave on high for 90 seconds.
2. Add chia mix well.
3. Refrigerate 1 hour before using.
To serve
Add lashings of double or clotted cream and a pot of your favourite tea, I chose Mitea Australia’s
Ninsuna Blooming Green tea.

AMOUR | 46
Peanut Butter PB&J Mousse
Chia Jam
100 g raspberries or any berry of choice
20 g chia seeds
Mousse
220 g cream cheese
20 g sweetener of choice, I used Sukrin Gold granular
30 g peanut butter, or nut butter of choice
1 egg
1/2 teaspoon ground cinnamon
CONVENTIONAL METHOD
1. Place raspberries in a bowl and cook in microwave for 1 minute
on high.
2. Add chia seeds and mix to combine. Pour into small bowl
refrigerate for 1 hour.
3. Mix all mousse ingredients mixer or stand mixer until light and
fluffy.
4. Layer mousse and jam in individual bowls.
THERMOMIX METHOD
1. Add raspberries to bowl and cook 2 minutes/100℃/speed 1.
2. Add chia seeds and mix 30 seconds/speed 6. Pour into small
bowl and reserve in fridge until needed.
3. Mix all mousse ingredients 30 seconds/speed 6.
4. Layer mousse and jam in individual bowls.
Refrigerate until ready to serve.

AMOUR | 48
Peanut Butter and Jelly Jam Cup
200 g 90% Lindt or half Vitawerx milk chocolate half

Lindt
60 g coconut butter
60 g peanut butter, or nut butter of choice
2 teaspoons Barneys Almond Butter powder (optional)
50 g Raspberry Chia Jam (recipe on page 50)
16 x 4cm cupcake liners or silicone moulds
CONVENTIONAL METHOD
1. Melt chocolate and coconut butter and stir until smooth.
2. Add 1 tablespoon of mix into the bottom of each liner or mould.
Freeze for 5 minutes.
3. Combine nut butter with butter powder or sweetener (if preferred).
Spoon 1 heaped teaspoon on top of hardened chocolate.
4. Spoon 1 teaspoon of Raspberry Chia Jam over nut butter.
5. Top with remaining chocolate and return to freezer. Freeze until
firm.
THERMOMIX METHOD
1. Grate chocolate 10 seconds/speed 7.
2. Add coconut butter to chocolate and melt 2 minutes/90℃/speed 1.
Follow from Step 2 above

AMOUR | 50
Chocolate Nut Butter Protein Bars
250 g Sukrin Gold Fibre Syrup

30 g sugar free dark chocolate, roughly chopped
170 g whey protein isolate
90 g macadamias, roughly chopped
30 g MCT oil
Pinch of salt flakes
1 tablespoon peanut butter or nut butter
CONVENTIONAL METHOD
1. Line a slice tray with baking paper.
2. In a large microwave safe pyrex bowl heat fibre syrup and
chocolate for 1 minute.
3. Add remaining ingredients and mix until well combined and
smooth.
4. Transfer mix to prepare tray and press into tin, smoothing off
the top of mix. Refrigerate for 1 hour or until set. Cut into bars and
store in an airtight container in the fridge for up to 1 month.
THERMOMIX METHOD
1. Line a slice tray with baking paper.
2. Heat fibre syrup and chocolate 2 minutes/100℃/speed 1. Follow
from Step 3 above.

AMOUR | 52
Choc Chip Muffins
50 g butter, melted
50 g sweetener
3 large eggs
50 g sour cream
1 1/2 teaspoons baking powder
150 g almond meal
50 g Lilys Sugar Free Choc Chips
CONVENTIONAL METHOD
1. Preheat oven to 180℃. Line a muffin tin with muffin parchment
liners.
2. Mix all ingredients except choc chips in a stand mixer until
combined. Fold through choc chips.
3. Spoon mix into prepared muffin liners.
4. Bake 15 minutes or until cooked through. Cool on wire tray until
cool. Store in an airtight container in fridge for up to 1 week or
freeze for up to 1 month.
THERMOMIX METHOD
1. Preheat oven to 180℃. Line a muffin tin with muffin parchment
liners.
2. Melt butter 2 minutes/90℃/speed 1.
3. Add all ingredients, except choc chips and mix 1 minute/speed 3.
4. Fold through choc chips. Follow from Step 3 above.

AMOUR| 54
Vanilla Slice
48 serves | Fat 7g | Net Carbs 1g | Protein 1g
PASTRY VANILLA CUSTARD
¼ cup (50g) butter, softened 40 g powdered sweetener I use Sukrin Melis
½ cup erythritol I use Sukrin:1 2 teaspoons xanthan gum
1 egg 4 eggs
1 egg yolk 400 g thickened cream
1 tablespoon lemon juice 1 tablespoon gelatin
1 teaspoon vanilla extract 2 teaspoons vanilla extract
70 g almond meal RASPBERRY BUTTERCREAM
1/4 teaspoon baking powder 25 g powdered sweetener I use Sukrin Melis
1 tablespoon coconut flour 30 g raspberries
½ teaspoon salt 100 g butter cubed
½ teaspoon xanthan gum 100 g cream cheese cubed
CONVENTIONAL METHOD
1. Preheat oven to 180℃.
2. Beat together butter and sweetener until light and fluffy.
3. Add egg yolk, whole egg, lemon juice, and vanilla. Beat for 1 minute.
4. Mix in dry ingredients and blend well.
5. Split dough in half and roll out each half of dough between 2 sheets of baking paper to
approximately 2mm thick and approximately the size of the baking tray you are going to use to
assemble the slice. I use a 28cm x 21cm slice tin.
6. Lift pastry filled paper and place onto a large baking tray. Repeat with other half.
7. Bake for about 10-12 minutes until lightly golden. Biscuit will still be soft. Allow to cool on tray
for 5 minutes then move to wire rack to cool completely. Biscuits will continue to crisp over a
couple of hours.
VANILLA CUSTARD
1. Add cream and vanilla to a small saucepan. Whisking mixture over medium heat until a low
simmer and remove from heat.
2. In a separate bowl whisk together eggs, sweetener, xanthan, and gelatin. Whisk through
cream mix and return to heat and continue whisking until custard thickens and coats the back
of a spoon. Remove from heat and allow to cool.
3. Pour custard onto prepared pastry in baking tin. Top with second pastry sheet. Cover and
refrigerate for 3-4 hours until custard has set.
RASPBERRY BUTTERCREAM
1. Place sweetener in Thermomix® or blender and mill 10 seconds/speed 10. Scrape sides of
bowl.
2. Push raspberries through a sieve and add to sweetener along with butter and cream cheese.
Mix 20 seconds/speed 5. Scrape and repeat. Mix until well combined.
ASSEMBLY
Top Vanilla Slice with buttercream. Refrigerate for 2 hours. Cut and serve.
THERMOMIX® METHOD
1. Preheat oven to 180℃.
2. Mix together butter and sweetener 30 seconds/speed 4
3. Add egg yolk, whole egg, lemon juice, and vanilla. Beat 1 minute/speed 4.
4. Scrape sides of bowl. Add dry ingredients and mix 1 minute/speed 4. Follow from step 5 in
conventional method.
VANILLA CUSTARD
1. Insert Butterfly. Add all ingredients to bowl
2. Cook 9 minutes / 90℃ / speed 4. Cool and follow as above in conventional method.
AMOUR | 56
K
A
E
CONNECT WITH US
T www.madcreationshub.com
www.facebook.com/groups/lowcarbmixers
M
https://lowcarbmixers.myshopify.com
www.instagram.com/meganellam
O DISCLAIMER
MAD CREATIONS® AMOUR EBOOK
L First published in 2017 by

Mad Creations® Pty Ltd
Thornton. NSW. Australia
O
I
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 form without the written consent of the content owner
and publisher. This includes photocopying, screenshot, photographing
and upload to social media.
F 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 International AG (Vorwerk) in
Australia & New Zealand and Thermomix ® in Australia Pty Ltd
U
(Thermomix® in Australia) is its authorised user and exclusive distributor
E 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.
R
A copy of this book is held at the National Library of Australia.
4 Photography by Megan Ellam

All recipes by Megan Ellam

AMOUR | 58
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30+ fresh and easy Keto Desserts

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

From the ultra decadence of the Chocolate

I hope you can find a “sweetie” or two for the

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

600 g crème fraiche

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

500 g thickened cream

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

1 teaspoon vanilla extract

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

600 ml soda water

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

1/4 cup black chia seeds

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

20 Spiced Donuts, prepared as per instructions on page 22

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

200 g dark chocolate MINT LAYER

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

MACAROON BASE FILLING

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

100 g butter, cubed

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

150 g thickened cream

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

200 g almond meal 2 eggs

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

200 g 90% Lindt or half Vitawerx milk chocolate half

16 x 4cm cupcake liners or silicone moulds

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

250 g Sukrin Gold Fibre Syrup

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

L First published in 2017 by

F Megan Ellam and Mad Creations® are in no way paid or endorsed by

E in Australia and New Zealand of Thermomix® products. Neither

Nutritional information provided is only to be used as a guide and may

- you calculate your own nutritional macros to suit your needs.

The moral rights of the author has been asserted.

4 Photography by Megan Ellam

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

Licensed to Tracey Le, 0415 171 034, ldthanhtuyen@gmail.com

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