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….
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
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.
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.
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: Kim's Club
Recipe type: Cakes & Muffins
2 Tbsp, Organic Coconut Manna
½ cup, 120g GreekYogurt
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
Preheat oven to 190C, 375F, Gas mark 5.
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.
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.)
Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.
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!?
Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Author: Kim's Club
Recipe type: Dessert
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
(You may also add walnuts if you wish, my stats are without)
Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
Melt the chocolate and butter together and set aside to cool a bit.
Whisk eggs and sugar substitute until light and creamy.
Fold in chocolate mixture.
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.
Cool completely. Cut into 36 squares (six on each side)
**(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...
I suddenly had a craving for doughnuts! The really yummy, cakey, fried doughnuts I use to buy in the early hours after a night out in my younger days! Then out came doughnut holes – little balls of fried deliciousness. You could get them sugar-glazed, cinnamon-sugar dusted or covered in powdered (icing) sugar. Mmmmmmm……a bag of THOSE!
So I decided to try making a low-carb version. FRIED! Yup. Just can’t imagine getting that same ‘hit’ from a baked doughnut. I tried to make a circle – forget it. I decided doughnut HOLES were the way to go. Nice, small, round bites of yumminess. And yummy they were! I’m really quite proud of this recipe!
I used organic, refined coconut oil to fry these in. It holds up better to high heat than unrefined. I put about a cup in a saucepan and just fried a few little blobs at a time, draining them after on kitchen paper. Maybe you have a deep-fat fryer that will be more efficient, but this method worked fine. The coconut oil became coloured after use so not sure if and how it can be reused but these were worth the sacrifice! My guess is that if the oil is strained into its own clean container and refrigerated you can probably reuse it a couple of times. Other chefs seem to agree with this.
Heat the oil in a saucepan (should be at least a couple of inches of oil) until tiny bubbles form around edges. (If using a deep fat fryer, just use those instructions!)
Mix all the dry ingredients in a medium size bowl. Mix wet ingredients together well and add to dry. Mix well for about a minute. Mixture will be quite thick.
Drop by spoonfuls into the hot oil, don't overcowd. They will puff up and turn golden brown on the bottom, turn and continue to cook until golden brown and firm (a minute or 2). Remove with slotted spoon onto kitchen paper towels. This recipe should make about 15.
When all are done, sieve over sukrin icing sugar (or powdered erythritol). Best served warm.
Alternatively you can glaze these with Sukrin Icing (powdered erythritol, or other powdered sugar substitutes such as Natvia or Swerve) mixed with a few drops of water or almond milk or shake them in a bag with granular sweetener and cinnamon.
If you need any help on your weight-loss journey, you might like my weight-loss downloads. Diets, menus, tips, shopping lists – everything you need to become your own weight-loss coach! http://kimsclub.co.uk/?page_id=738
This recipe uses coconut flour so is ideal for those with nut allergies. Also, I use a lactose free yogurt and gluten free baking powder. If you are paleo, feel free to substitute coconut yogurt for the greek yogurt – I use a brand called COYO – and coconut sugar instead of Truvia.
Low Carb Chocolate Fudge Cake Squares - Kim's Club
Coconut flour based chocolatey squares with a fudgey topping.
Author: Kim's Club
Recipe type: Dessert
½ cup/60g Coconut Flour
1 tbsp/5g Cocoa Powder (unsweetened)
¼ tsp salt
¼ cup/90g Truvia or Swerve
1 tsp Gluten Free Baking Powder
½ cup/120g Greek Yogurt
1 tsp Vanilla
150g/5oz Sugar-free dark chocolate (I use Cavalier Stevia sweetened dark chocolate)
1 tbsp butter
1tbsp hot water
Optional: Liquid Stevia or Sucralose drops to boost sweetness
Preheat oven to Gas 5, 190C, 375F. Grease and base line with baking parchment an 8"x8" square pan. Mix all the dry ingredients in a good size bowl. In a separate bowl mix all the wet ingredients, add to dry and mix well. Pour into prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
Prepare topping: In the top of a double boiler, or carefully in a microwave, melt the chocolate, and butter. Mix well and add the hot water plus sweetener if using stirring well. Pour over the cooked cake and cool, then refrigerate until cold. Cut into 16 squares.
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.
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.
One of my all time favourite treats so I just HAD to adapt them for low-carb! A note to you paleo-people: You can replace the cream cheese with thick coconut cream, OR if you can get it, coconut yogurt such as Co-yo. And use coconut oil or ghee instead of butter. These are so good I don’t want ANYONE to miss out!
Plain Yogurt (Can substitute plain coconut yogurt such as Co-Yo) 1tbsp
Stevia Sweetened Dark Chocolate (or 80% chocolate)** 100g/4oz
Liquid Stevia or Sucralose 5 drops
Preheat oven to Gas Mark 5, 190C, 375F. Grease a mini muffin pan well (recipe makes about 18 so you may need 2 batches). In a bowl mix the flours with the cocoa, erythritol, salt & baking powder. In a jug mix the eggs, 5 drops liquid stevia, almond milk, vanilla and yogurt. Add to dry ingredients and mix well. Fill muffin cups two-thirds full and back for about 10 minutes or until the tops are dry and springy. (Alternatively use a regular size muffin tin - makes about 12, adjust nutrition accordingly and bake 12-15m).
While the muffins are baking, prepare the topping: gently melt the chocolate with the butter, add 5 drops of stevia and mix well. When muffins are done and cooled to room temp, remove from tin and glaze with chocolate. Refrigerate until set. To make chocolate leaves, melt a bit of plain chocolate and with a pastry brush carefully paint the chocolate onto the shiny side of a rose leaf. Freeze until firm, then gently peel the leaf from the chocolate. Push into the muffin while topping is still soft. I store these in a ziplock bag in the fridge.
*Erythritol may be substituted with Swerve, omit the stevia (or sucralose) drops from the batter. **If 80% chocolate is used increase calorie count to 65 per cake. Other nutrition is 2g carbs, 2g fiber, (0 net carbs) 5g fat, 2g protein.
Here it is – the CLASSIC New York Style cheesecake I have known and loved all my life! But now it is sugar-free and grain-free. I even use lactose free dairy products for this, but that’s just a personal thing, it will work with the full monty stuff! Enjoy!
(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)
A classic New York style vanilla cheesecake - need I say more?
Author: Kim's Club
Recipe type: Dessert
For the crust:
145g/1¼ cups Ground almonds
50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
25g/1/4 cup *Sukrin Icing (or sweetener of choice, similar to powdered sugar)
25g/1/4 cup *Sukrin Gold (or sweetener of choice, this is similar to brown sugar but not essential)
For the filling:
100ml/31/2oz Whipping cream, whipped
400g/2pkgs Cream cheese
1 tsp Vanilla
155g/1 cup *Sukrin granular (or sweetener of choice)
For the topping:
233g/1 cup Greek Yogurt (or sour cream)
25g/1/2 cup *Sukrin Icing sugar (or sweetener of choice)
2 drops of liquid Stevia
Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed **7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
With electric whisk, combine whipped cream with Sukrin, cream cheese, vanilla, and eggs. Whisk well and pour into prepared pan.
Return to oven for approx. 1 hr 45 minutes or until the edges look set, the top is dry but the middle has a slight wobble. Combine yogurt (or sour cream) with Sukrin icing, vanilla and Stevia. Careful pour evenly over the top of the cheesecakeand return to oven for 10 minutes. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Refrigerate for at least 4-5 hours (or overnight) before cutting.
*Instead of Sukrin you may use Swerve or erythritol - you may use all powdered erythritol if preferred. Some of you have said that granular is hard to dissolve, it may depend on the brand. You can powder your own in a small blender. If you can't get the sukrin gold (a brown sugar type erythritol), you may use another brand or just double the amount of regular erythritol. Check my SHOP if you are in the UK. **I used a 7" loose bottomed tin but you may use an 8". The cake won't be as high and it will cook faster - approx 1hr 30 min total.