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Low-Carb Cheese Danish – Kim’s Club

Kims Club cheese danish kimsclub cheese danish 2

I used to work in an office with a great cafeteria and a German pastry chef who made these fantastic streusel topped cheese danish for our morning break.  There was always a stampede for that morning break and harsh words doled out to the poor servers who may have let supplies of these culinary delights run out after the first shift!  (Not by me of course.  I would never berate them – just give them my depressed hound dog look…)

So I wanted to try to create something a bit similar but low-carb, grain free and sugar free – naturally.  When this miracle dough made from mozzarella hit the low-carb scene there was much excitement from the chefs and everyone has been experimenting.  I think it may have started with fat-head pizza, or uplateanyway stromboli – but whoever invented it all I can say is: yay!

I’ve been meaning to get this up since last year but I have RSI in my shoulder now and can’t type without pain – do forgive me for not posting more often.  Meanwhile….enjoy!

Just a note: when making this kind of dough it really is important not to use fresh mozzarella.  It is too wet.  Use the block of reduced fat if you can get it.  You may need to add a bit more coconut flour if the mixture turns out too wet.  I have managed it but it is trickier.  You may need to experiment a bit!

And keep an eye on the oven – as you can see it’s easy to go a step past golden-brown….

Low-Carb Cheese Danish - Kim's Club
Low-carb cheese danish with a streusel topping
Recipe type: Breakfast treat
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 1 container 2oog Cream Cheese (Like Philadelphia, I use Lacto-free)
  • 1¼ cup, (140g) reduced fat Mozzarella Cheese, shredded
  • 6 tbsp Almond Flour (finely ground blanched almonds)
  • 4 tbsp Coconut Flour
  • ¼ cup Natvia Icing style (or sweetener of your choice, preferably powdered)
  • 2tbsp Natvia granular
  • ½ tsp Baking powder
  • ½ tsp Vanilla extract
  • 4 tbsp Butter - Salted
  • 1 Large Egg beaten
  1. Preheat oven to 400F, 200C, Gas Mark 6. Mix cream cheese and ¼ cup of Natvia plus the vanilla in a bowl and place in the fridge. Place the almond flour and 2tbsp of butter plus the 2tbsp of Natvia granular in a separate bowl and mix with a fork until crumbly for the streusel. Melt remaining butter with mozzarella in a microwave (about a minute on half-power, but ovens vary). Add the coconut flour and egg and mix well (if using unsalted butter add a pinch of salt). You may need to zap again in the microwave for a few seconds at a time to keep it soft enough to work with. Keep mixing until the mixture forms a uniformly coloured dough.
  2. Roll the mixture out onto baking parchment cut to fit your baking tray. cut into 6 squares and fold the edges in to form a lip around each square. Divide the chilled cream cheese mixture among the bases and sprinkle streusel mixture on top. Bake for about 10-12m.
BE SURE TO USE REDUCED FAT MOZZARELLA. Fresh mozzarella is too wet. If that's all you can get then drain well and pat with kitchen paper towel to remove excess moisture. You may need to add a bit more coconut flour.
Nutrition Information
Serving size: 1 Calories: 330 Fat: 28g Carbohydrates: 7g (5g net) Fibre: 2g Protein: 11


Weight-Loss Downloads

Kim So many people are asking for my help but either can’t afford the consultation fees or don’t want long distance consultations.

I really want to help as many people as I can, I work hard on the free recipes and want to make my weight-loss guides as affordable as possible.

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  • Paleo weight-loss plan
  • Low-Carb (LCHF/KETOGENIC) weight-loss plan
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I will also answer as many questions as I feasibly can.  Just email me at or head over to my facebook page

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Sending love and gratitude to all of you – wishing you a happy, healthy future!

Kim xo

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What others say about my plans…

“Got the set! Thanks Kim for all your loving work in such an important field.”  – Kasey USA

“Having been on all kinds of ‘diets’ I stumbled into Kim via Facebook and thought “why not – I’ve tried literally everything else!”. With Kim’s initial assessment of my lifestyle, food issues, loves and loathes, she put together a plan to suit my needs. Whilst change can sometimes be hard, and some days are harder than others (life wouldn’t be interesting if it were all plain sailing), the low carb food combining has been a bit of a breeze. When things have got a bit wobbly, Kim has been fantastic in helping to get me back on track. I’ve never felt deprived and have pretty large (but healthy) meals. As of this morning (probably 6 weeks in – with a couple of blips), I’ve lost 11lbs! On other ‘traditional’ group diets I initially lose loads and then things stall, this approach is slow and steady! The 1:2:1 approach has really worked well for me, Kim is very easy to talk to, will listen to you and make recommendations that work to fit your lifestyle. If you have a sweet tooth, even on low carb there’s an option. I would highly recommend Kim’s Club, but remember that Kim is there to support you, without the will to achieve you won’t meet your goals, but Kim will definitely help steer you in the right direction.” – Sarah  UK

“Thanks to Kim for kick starting my weight loss and heathy eating programme. I’ve found it easy to follow and inspiring. I feel so much better already and I’m looking forward to a slimmer, bloat free summer!! Thank you Kim” – Caroline UK

Dairy free Low Carb Vanilla “Ice Cream” with Hot Fudge – Kim’s Club


I have updated this recipe – quicker, yummier, more scoopable and lower in calories!

My favourite dessert has always been a hot fudge sundae.  When I was a kid, my idea of heaven was to be taken to a cafe by my Dad and have a hot fudge sundae – no nuts! (I know, I have always been a purist with my sundaes!).

Years passed and as I grew older I developed lactose intolerance. (Heavy sigh….).  For a long time it was impossible to find dairy free ‘ice cream’ – then the soy stuff came out and it just wasn’t the same.

More years passed and I learned that sugar was doing me more harm than good, so even the lactose free ‘ice creams’ which were now improving, were no longer on the menu, never mind the fudge sauce!

So finally I started a quest to develop a decent dairy free, sugar free hot fudge sundae!  And here is my vanilla – with fudge sauce!  Quite tasty indeed.

This dairy free, coconut cream based ice cream is a revelation!  Move over, Haagen Daz!  It doesn’t taste too strongly of coconut, and go ahead and add extra vanilla if you wish (or, indeed, other flavours!).  It is such an easy recipe and scoopable!  Whoah!

For strict paleo people, you may want to skip the xanthan gum and glycerine, and substitute maple syrup or honey for sweetener which will help keep the concoction from being too hard.

I recommend using an ice cream machine for this – see notes.

The Fudge sauce recipe is in the notes – with the nutritional breakdown.

(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)

Dairy free Vanilla "Ice Cream" with Hot Fudge - Kim's Club
Dairy free and sugar free low-carb frozen dessert
Recipe type: Dessert "Ice Cream"
Serves: 5
Prep time: 
Total time: 
  • 1 cup/ 250ml unsweetened almond milk
  • 2 whole eggs (pasteurised or Lion's Mark - free from salmonella)
  • ½ cup of Swerve or Natvia, or Sukrin powdered (plus Stevia drops to taste if desired)
  • 1 tsp vanilla
  • 10 oz/320ml coconut cream (2 small cans, or if you can't get them measure out the cream from the top of a tin of coconut milk/can also use a 250ml carton, still works)
  • ¼ tsp salt
  • 1 tbsp xanthan gum
  • Glycerin, food grade 38ml/1.5oz (this doesn't have to be exact, a bit more is fine)
  1. Simply blend all the ingredients together with a stick blender or in a food processor.
  2. Churn in an ice cream machine until the paddles have difficult turning. Superb eating straight away or pack into an airtight freezer container and freeze. Let soften slightly before serving. This should be scoopable!
I recommend an ice cream machine. You can try without, it involves feeezing and removing every 20-30 minutes to beat out the ice crystals until firm.

If you try this, let me know how it works for you!

For the Hot Fudge:
1 cup/250 ml unsweetened almond milk
3oz/80g sugar-free chocolate (I use Cavalier Stevia sweetened dark chocolate, you can also use Chocoperfection or a high content chocolate such as Lindt 80-90% but values will need adjusting)
2 tbsp butter, ghee or cooconut oil (I use butter)
1 tsp vanilla

To make the fudge sauce:
Heat the almond milk until hot but not simmering, place in a jar with tight lid along with the rest of the ingredients and shake until the chocolate is melted and everything is combined. I like to add some sweetener at this point - I have a sweet tooth! Optional but you may sweeten it up to taste with your favourite. I recommend liquid Stevia or Sucralose and powdered erythritol for a smooth finish.
Fudge sauce makes 10 servings of about 2 tbsp each: 59kcal 5g fat 2g carb (<1net) 1g protein

See below for ice cream stats..
Nutrition Information
Serving size:  Calories: 130 Fat: 13g Carbohydrates: 1g Protein: 5g

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Low Carb Cake Mix Streusel Muffins – Kim’s Club

So there are times when we need a quick fix.  You know, you want something yummy, maybe the girls are coming for coffee, maybe the kids are asking for breakfast muffins and you just can’t be faffed with scratch baking?  So you spend some money on a mix.  In the low carb world this usually means spending a bigger chunk of cash then you would on a bog standard cake mix, but what’s a girl to do?  I ALWAYS splurge on a good mix stashed away in the cupboard for those moments.  You can buy the one I use by clicking on the link down the right side of the page.

Sukrin Streusal muffins

I wanted some cinnamon streusel muffins and I wanted them NOW.   I keep a box of Sukrin cake mix in the cupboard – yes it is a luxury – but I can tell you that it has saved my bacon (mmmmmm….bacon…) a few times.  Like when my daughter’s gluten-intolerant friend came over and her other friends were eating birthday cake!  I rustled cake up for her STAT!

Anyway I just thought I would throw this little tweaking of a cake mix out there in case any of you sometimes feel the way I do.  You don’t have to use THIS low-carb cake mix, I just find it is the best available here in the UK. (No, they don’t pay me to say that!)  This tweak should work with any cake mix, low carb or not.

Just take 2 tablespoons of the mix and set aside in a bowl with 3 tablespoons of ground almonds, 2 tablespoons of Erythritol, Truvia or Swerve, 1/4 tsp of cinnamon, and 1 tablespoon of butter.  Mix with a fork until grainy.

Follow the recipe on the box using the rest of the mix but adding 1/2 tsp of cinnamon.  (Feel free to use any other spices, I just like cinnamon).  Grease muffin pans, fill 3/4 full with mix and sprinkle streusel on top.  Bake according to box.

This mix made 16 muffins!  (I made big ones and small ones so I actually had about 18)  Each big muffin has 100 kcal, 7.5g carbs, 3g fibre (4.5g net carbs).  If you use a different mix adjust the nutrition accordingly.


Low Carb Cheese Rolls – Kim’s Club

cheese rolls:eat

Low Carb Cheese Rolls - Kim's Club
Cheesy, bread-like rolls - lovely with a meal, as a snack or to use for sandwiches and sliders.
Recipe type: rolls/snacks
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! It helps give a 'wheaty' taste)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 100g/1½cups grated sharp cheddar
  • ½ tsp garlic granules
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1 tsp vinegar (apple cider or wine vinegar)
  • 25gm/1oz olive oil
  • 100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 100ml/4oz. unsweetened almond milk
  1. preheat oven to 180c, gas Mark 4
  2. grease a cast iron pan, or a cake tin with butter or coconut oil
  3. In a large bowl combine dry ingredients. Combine all wet ingredients and add to the dry. Mix well – preferably with electric whisk and let stand for a couple of minutes. Mixture will thicken.
  4. Lay out a large rectangle of clingfilm and pat dough evenly across it. Take the grated cheddar and sprinkle evenly over the entire surface of the dough, reserving ½ cup for the topping. Using the clingfilm, roll up the dough into a long sausage. Unwrap and slice into 8 equal portions. Carefully place cut side down into your prepared pan, sprinkle with remaining cheddar and bake for approximately 30 minutes or until golden brown and cooked through. These rolls are nice just with butter, and are nutritious enough for breakfast. You can even slice them lengthwise and toast under the grill! They make great little burger and slider buns and keep for ages in the fridge – I just warm or toast before eating.
Nutrition Information
Serving size: 1 Calories: 211 Fat: 17.7 Carbohydrates: 2.6

lc cheese rolls


Low Carb Fried Chicken – Kim’s Club

Low Carb Fried Chicken - Kim's Club
Succulent oven-fried chicken - easy!
Recipe type: Main Meal - Dinner
Serves: 3
Prep time: 
Cook time: 
Total time: 
  • 6 boneless, skinless chicken thighs*
  • 50g/2oz greek Yogurt
  • 1tsp lemon juice
  • 50g/2oz pork rinds/pork scratchings (I used hot seasoned, if plain add seasoning)
  • 50g/2oz grated parmesan
  • 1 tsp mixed herbs
  • ½tsp garlic granules
  1. Preheat oven to gas mark 4 - 350F - 180C
  2. Cover a baking sheet or pan (with a lip, to hold the juices) with foil (for easy clean-up) topped with baking parchment.
  3. Mix yogurt and lemon juice in a bowl, add chicken and mix until well covered.
  4. Whizz up remaining ingredients in food processor until it resembles grains.
  5. Dip chicken into coating, place on prepared pan and bake for 30-40 minutes until golden brown and juices run clear.
*If using different chicken parts or with skin on - adjust the stats. Recipe can easily be reduced or increased. If using plain pork rinds add seasoning to taste.
Nutrition Information
Serving size: 2 thighs Calories: 372 Fat: 22.74g Carbohydrates: .86g Protein: 39.16