Category Archives: Recipes

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
Author:
Recipe type: Breakfast treat
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  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.
Notes
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

 

Spicy Chorizo Chicken – Kim’s Club

chorizo chThis spicy roast chicken with chorizo, chilis, lemon and fresh coriander (cilantro) combines some of my all time favourite things!  The smoky, rich, saltiness of chorizo with the flavour hit of cilantro and lemon – all with my favourite roast chicken!  Don’t worry about the mixture getting black with the roasting, I found the flavour was all there.  If you wish to minimise it then go ahead and cover with foil for the first 40m, then roast uncovered for the last 20.

Sorry about the finished photos – greedy me just dove in before remembering to take a pic!  That is the hardest part of being recipe developer!

Spicy Chorizo Chicken - Kim's Club
Spicy spatchcocked chicken roasted with chorizo, chilis, lemon and coriander (cilantro).
Author:
Recipe type: Main course - roast
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 whole chicken - spatchcocked
  • 1 whole cooking chorizo
  • ½ lemon
  • handful of fresh coriander (cilantro) leaves
  • 2 birdseye chilis (more or less depending on your heat preference)
  • Olive oil - a glug - no need to be exact!
Instructions
  1. A spicy chorizo chicken for a hot Valentine's day (or any other day!)
  2. *In a food processor grind 1 whole cooking chorizo with the flesh, 2 birdseye chillis (more or less depending on heat preference), juice and rind of half a lemon (get the pips out) and a handful or coriander (cilantro) leaves - add a glug of olive oil.
  3. *Spatchcock a whole chicken (not strictly necessary but will cook faster and hold more of the mixture). Google it if you do not know how!
  4. *Cut deep slashes into the chicken and push the chorizo mixture into the slashes and spread over whole bird.
  5. *Roast uncovered in a moderate oven about 1hr or until cooked through.
  6. As usual greedy me decided to dive in before I remembered to take a pic of the final dish!! But you get the idea...

chorizo chicken processchorizo chicken slash

chorizo ch prepchorizo ch 1

Snickerdoodles – Low-carb, sugar-free,gluten-free – Kim’s Club

snikerdoodle2

I have really been wanting snickerdoodles lately.  Not the flat cinnamon cookies masquerading as snickerdoodles these days but the ones I remember from childhood.  Puffy, cakey, little mounds of cinnamon deliciousness.  The first time I had them they had to be removed from my sight – I just couldn’t stop!  The originals are not going to work on a low-carb diet, but these will!

Snickerdoodles - Low-carb, sugar-free,gluten-free - Kim's Club
Lovely cinnamon cookies with a cakey texture-
Author:
Recipe type: Dessert/snack
Serves: 30
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 2 drops of cinnamon flavouring/extract (optional but does add a boost of cinnamon flavour!)
  • ½ tsp of ground cinnamon (can increase to 1 tsp if you don't have the flavouring)
  • 1tsp vanilla extract
  • 150g 5oz ground almonds
  • 100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
  • 2tbsp coconut flour
  • 2 eggs yolks
  • 1tbsp egg white
  • 75g 3oz sugar substitute such as Natvia, Sukrin, etc. combined with
  • 1tsp ground cinnamon to make cinnamon sugar
Instructions
  1. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.Mix butter, sugar substitute, extracts together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the cinnamon sugar.
  2. Take walnut size pieces of dough and shape into balls. Roll in cinnamon sugar, place on cookie sheet lined with baking parchment and press down lightly on each. Bake until lightly golden for 10 - 12minutes.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2 (1net) Fibre: g Protein: 3g

snikerdoodle

Almond Crescents, Low-Carb & Gluten-free – Kim’s Club

Almond crescents

I love almondy crescent cookies and when I saw a recipe I decided to try to adapt it to low-carb!  Success! 1 net carb each and 93kcal.  Nice year round with a coffee or afternoon tea, but especially welcome at this time of year when everyone else is hoarding their boxes of cookies and chocolates!

For best results weigh your ingredients!

Almond Crescents, Low-Carb & Gluten-free - Kim's Club
Buttery almond crescents with a marzipan flavour....
Author:
Recipe type: cookies
Serves: 30
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 1tsp almond extract
  • 150g 5oz ground almonds
  • 100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
  • 2tbsp coconut flour
  • 2 eggs yolks
  • 1tbsp egg white
  • 75g 3oz Powdered sugar (icing sugar) substitute such as Natvia, Sukrin, etc. to finish.
Instructions
  1. Mix butter, sugar substitute, almond extract together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the powdered sugar sub. Wrap dough in clingfilm (saran wrap) and chill for an hr.
  2. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.
  3. Take walnut size pieces of dough and shape into crescents. Bake until lightly golden for 12-15minutes. Gently coat in the powdered sugar substitute while warm and leave to cool completely.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2g (1net) Fibre: 1g Protein: 3g

 

Low-Carb Coconut muffins (Cornbread style) – Kim’s Club

coconut muffincoconut muffin 2

 

As you all I know, I’m from the States originally.  I haven’t met an American yet that doesn’t love their cornbread – it’s not just a southern thing either!  Well I have to say it is something I really miss and have tried to replicate it a few times.  This time I just set out to make a nice coconut muffin I could have for breakfast.  Amazingly, they turned out to be a very good stand-in for corn muffins!  Mine are quite a cornbread yellow because the yolks of my eggs are deep orange.  If your yolks are pale, your muffins will be too.

Now you can change up this recipe by adding shredded cheese and jalapenos – more of a tex-mex corn muffin.  You can reduce or increase the sweetener, or add other flavourings.  Have fun and enjoy!  (Now where did I put that bowl of chilli?)

Low-Carb Coconut muffins (Cornbread style) - Kim's Club
A cornbread type muffin with a mild coconut flavour - a great accompaniment to chili. or just to enjoy with a pat of butter and a good coffee!
Author:
Recipe type: Cakes & Muffins
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tbsp, Organic Coconut Manna
  • ½ cup, 120g GreekYogurt
  • 3 Eggs
  • 1 tsp(s) Salt
  • 2 tsp(s) Baking Powder
  • 1 tsp(s) Vanilla extract
  • ⅔ cup 62g Coconut Flour
  • ¼ 55g cup powdered Natvia icing sugar style(or sweetener of choice)
  • 2.50 fluid ounce, Almond Milk - Unsweetened
  • 1 tbsp Apple cider vinegar
Instructions
  1. Preheat oven to 190C, 375F, Gas mark 5.
  2. In a medium bowl warm the coconut manna until very soft. Beat in the yogurt, vanilla and eggs. Add the dry ingredients, mix well and finally add the almond milk to make a thick, soft batter.
  3. Fill muffin cups ⅔ full. (I use a deep silicone muffin tray, you can use any muffin tray but grease well first or use muffin papers. My deep muffin tray - like a popover tray - makes 8 servings, if using smaller you will get more, they will cook faster and the stats will change.)
  4. Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.
Nutrition Information
Serving size: 1 Calories: 140 Fat: 8g Carbohydrates: 8g (3net) Fibre: 5g Protein: 7g

coconut muffin prep

Cheesy crab and artichoke dip – Kim’s Club

Cheesy crab and artichoke dip

I wanted to wait til I made this again to get better pics but I felt I would be doing you all a disservice by making you wait – this recipe is that fabulous!  I am purposely being slightly vague about measurements because you are all over the world with different sized containers and honestly, a few ozs either way won’t affect this recipe.  I can’t take credit – my daughter returned from a trip to Washington DC and said this was a popular dish.  She recreated for me!  DO try it – it is dead easy and so delicious.  Take it to a party and everyone will adore you!  Try making my low-carb cheese crackers: http://kimsclub.co.uk/?p=478 or my low-carb tortilla chips: http://kimsclub.co.uk/?p=501 to serve with it.

I listed servings for 8 – which is greedy because this is a very rich dish.  (Perfect LCHF)  We made it for a party of 10 and it served that many fine.

For help in buying for those of you in the UK – here is a link to may shop:  http://kimsclub.co.uk/?page_id=853

Cheesy crab and artichoke dip - Kim's Club
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Author:
Recipe type: Appetiser/party food
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 pkg of cream cheese (I use Lactofree but any good creamy cheese such as Philadelphia will do)
  • 1 container of fresh white crabmeat (about a cup)
  • 1 container of artichoke hearts, drained (I use grilled artichokes in olive oil but it isn't necessary - just buy the best you can get) about a cup
  • Fresh grated cheddar cheese (about a cup)
  • Fresh lemon juice
  • Season to taste - if you can get Old Bay seasoning ½tsp is very good. Otherwise salt, pepper and a bit of paprika.
Instructions
  1. Preheat oven to 400F, 200C, Gas mark 6. Finely chop the artichoke hearts and mix into the cream cheese along with the crab. Add half the cheddar, a squeeze of lemon and mix well. Season to taste and put into a small oven-proof baking dish. Sprinkle remaining cheddar on top. Bake for 15-20 minutes until bubbly and turing golden. ....and YUM!
Notes
This recipe is very rich - I put 8 servings, but it will probably serve more. We made this for a family party of 10, (with other nibbles) and were fine.
Nutrition Information
Serving size:  Calories: 240 Fat: 19 Carbohydrates: 4 (1.5 net) Fibre: 2.5g Protein: 13

 

PS – If you need a little help getting started, here is a link to my LCHF weight loss plan – only 1£!  http://kimsclub.co.uk/?page_id=914

 

Enjoy!  Sending love and gratitude – Kim

IBS friendly gluten-free guest recipe-Butternut Squash Pie

Recently I was contacted by a new blogger on the block, Carly.  Carly has started a blog to help sufferers of IBS which certainly seems to be a growing problem.  I would go so far as to say it is one of the plagues of modern times!  Why?  Well, there are different theories but gluten seems to be a main culprit, along with over processed ‘foods’ as well as dairy.  Carly has sent in a special recipe which (warning) is high in carbs from natural sugars and brown rice (rice is the best tolerated of all the grains). However, this is quite a healthy and delicious approach depending on your personal tolerances.

If IBS is plaguing you or someone you know, and carbs are not an issue, why not have a look at Carly’s website:  http://mywellbeingjournal.com/

Some delicious stuff!

Superfood Recipes: Low sugar, gluten-free butternut squash pie!
Full of healthy fats from the nuts & seeds, and packed with vitamins A, C, K and E from the butternut squash (if you choose to use this over sweet potato), as well as being incredibly low-sugar, dairy-free AND gluten-free there really is everything right about this recipe! Give it a try and impress your guests with this homemade delight!
Author:
Cuisine: If you don’t think you’re getting enough superfoods in your diet, then this recipe will definitely see they’re all accounted for… and then some!
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the base:
  • 100g cashew nuts, chopped
  • 40g sesame seeds
  • 2 tbsp chia seeds
  • 2 tbsp flaxseeds
  • 40g pumpkin/sunflower seeds
  • 60g cooked brown rice
  • 2 tbsp honey
  • 60g quinoa flakes (optional)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 3 tbsp coconut oil
  • For the topping:
  • 600g butternut squash or sweet potato, baked and cooled
  • 1 tbsp almond/coconut milk
  • 2 large eggs, beaten
  • 2 tbsp honey
  • 1 tbsp coconut oil
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 190oC and grease and line a 20cm springform cake tin.
  2. Mix all the base ingredients in a food processor for around 15 seconds.
  3. Once the base dough is thick but not too sticky, press firmly into the prepared tin, making sure to create a thick dense crust around the edges.
  4. Bake for 15 minutes in the middle of the oven until the pie crust turns a lovely golden brown.
  5. For the topping, combine all the topping ingredients in a food processor for around 1 minute until completely smooth and no lumps.
  6. Spoon the topping over the base and pop the pie back into the oven for 35 minutes to cook the topping into the base.
  7. Serve warm or cold – but always leave to cool as the pie crust needs to set. Otherwise it goes way too crumbly and falls apart upon cutting!
  8. Enjoy!
Nutrition Information
Serving size:  Calories: 210 Fat: 5g Carbohydrates: 50g Sugar: 10g Fibre: 4g

squash pie squash pie slice squash puree

Easy Chocolate Brownies, Low-Carb & Gluten Free – Kim’s Club

I had bought some very good 100% chocolate to experiment with and saw that there was an easy brownie recipe on the wrapper.  It was no problem adapting it for low-carb so I gave it a go.  Pretty nice results so I shall share it with you!

I used Willie’s Cacao 100% Javan dark chocolate on my first batch, and a sugar-free dark chocolate sweetened with stevia on my second batch.  They were both good, the sweetened bar batch was a bit less intense, so a matter of choice really.  The stats are for the 100% Willie’s.  Do you love that name!?

brownies

brownies2

Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Author:
Recipe type: Dessert
Serves: 36
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 180g/6.5oz chopped dark chocolate, preferably sugar-free ** see notes
  • 90g/3oz salted butter
  • 180g/6.5oz sugar substitute such as Swerve, Natvia, Truvia or Sukrin: boost with Stevia drops
  • 4 eggs
  • (You may also add walnuts if you wish, my stats are without)
Instructions
  1. Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
  2. Melt the chocolate and butter together and set aside to cool a bit.
  3. Whisk eggs and sugar substitute until light and creamy.
  4. Fold in chocolate mixture.
  5. Spoon into pan and bake approx. 20m or until a toothpick inserted in centre comes out with some crumbs but not clean (don't overcook). It will look brown on the edges and a bit puffed but will sink.
  6. Cool completely. Cut into 36 squares (six on each side)
Notes
**(Cavalier or Torras which are sweetened with Stevia, Chocoperfection, Bakers or Hershey's baking - I used Willie's Cacao 100% Javan) You could also use Lindt high percentage dark chocolate but stats will vary...
Nutrition Information
Serving size: 1 Calories: 56 Fat: 6g Carbohydrates: 1g Protein: 1g

 

Light Chocolate Mousse Pie – Easy! Low-Carb – Kim’s Club

I was going to try for an `”Impossible” chocolate pie after the success of my coconut custard pie.  So that is NOT what I ended up with.  However, I did end up with a light, chocolatey, mousse-like pie, that I think is worthy of throwing out there for you all.  So here – try it!

chocolate pie

 

Light Chocolate Mousee Pie - Low-Carb
Easy chocolate custard pie - rich and delicious and only 250kcal per large slice.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3.5oz/100g dark chocolate, sugar free - melted. (You can use Torras or Cavalier Stevia sweetened, or Chocoperfection OR unsweetened chocolate but you would need to increase sweetener)
  • ½ cup/50g, Ground Almonds (almond flour)
  • 2 heaped Tbsp (20gm), Coconut Flour
  • 3tbsp/30g Unsweetened Cocoa Powder
  • ½cup/100g Swerve, Natvia, Truvia or Sukrin (or sweetener of choice to taste) Paleo use maple syrup or honey to taste - stats will change.
  • 2 cups/450ml, Unsweetened Almond Milk
  • 4 medium, Eggs
  • 2tbsp/28g butter, softened
  • 1 tbsp, Vanilla Extract
  • ¼ tsp, Salt
Instructions
  1. Preheat oven to Gas Mark 3, 160C, 325F. Grease an 8inch pie pan.
  2. Warm the almond milk with the butter, add the melted chocolate and blend well. Add the rest of the ingredients and blend on high until very smooth. Pour into prepared pan and bake for about 1hr or until knife comes clean. Pie will puff up a bit and then sink. Fan assisted oven may require shorter time, my oven took 1hr 10m so keep an eye on it.
  3. Chill very well before serving.
Nutrition Information
Serving size:  Calories: 250 Fat: 14g Carbohydrates: 2g Fibre: 4g Protein: 4g

chocolate pie ice creamChocolate pie - unbaked

chocolate pie, baked

“Impossible” Coconut Custard Pie – Low Carb and Paleo – Kim’s Club

coconut custard tart slice Low Carb

First of all – how do you like my plate??  I painted it myself!  It’s the only thing I’ve ever done in those pottery painting places that I really liked!  Those were the days when my daughter was young and on a rainy holiday it was one of the few indoor pastimes we both enjoyed.  I love these napkins too – a dear English friend gave them to me thinking they looked retro Americana, (as you know I’m American but live in the UK) – and they do!  I love them!

Anyway, another friend of mine posted a high carb, bake mix based “Impossible” coconut pie on FB.  It looked so good I just had to have a go at making it without grains, dairy or sugar.  Here is the result.  Although the “impossible” bit, the self-forming crust ended up on the top, rather than the bottom of this custardy pie, it came out absolutely yummy and SO easy.  My husband loved it too – AND as a bonus, it is actually pretty low in calories for a pie.  No messing about with 1/10 or 1/8 portions.  Let’s be real.  In MY world a piece of pie is 1/6 of the pie!  And that is what I have calculated here.  Well under 200 kcal a slice (183) and 1 net carb.  Enjoy!

"Impossible" Coconut Custard Pie - Low Carb and Paleo - Kim's Club
Coconut custard pie - very quick and easy!
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup/70g (in a recipe), Desiccated Coconut
  • ½ cup/50g, Ground Almonds (almond flour)
  • 1 heaped Tbs (10gm), Coconut Flour
  • ½cup/100g Swerve, Natvia, Truvia or Sukrin (or sweetener of choice to taste) Paleo use maple syrup or honey to taste - stats will change.
  • 2 cups/450ml, Unsweetened Almond Milk
  • 4 medium, Eggs
  • 1 tsp, Vanilla Extract
  • ¼ tsp, Salt
  • Nutmeg
Instructions
  1. Preheat oven to Gas Mark3, 160C, 325F. Grease an 8inch pie pan.
  2. Add all ingredients to a blender and blend on high until thoroughly combined. Pour into pan, sprinkle surface with nutmeg and bake for approximately 50m-1hr or until the edges are slightly puffed and golden and a knife inserted in center comes clean. (Fan assisted ovens may be quicker - check at 40-45m).
  3. Cool completely and serve. Store in fridge.
Nutrition Information
Serving size: ⅙th Calories: 183 Fat: 16g Carbohydrates: 3g (1net) Fibre: 2g Protein: 7g

custard pie baked custard pie unbaked