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: Kim's Club
Recipe type: Dessert/snack
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
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.
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.
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 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.
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Author: Kim's Club
Recipe type: Appetiser/party food
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.
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!
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.
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...
So yesterday I was fiddling around with the idea of making a low-carb bagel! Ha! This is NOT a bagel! BUT what happened was the best biscuit/scone thingy I have had yet! So excited, I ate two! (Quite high in fibre – I recommend you stick to one at a time) This has such good flavour and crumb, I think I will revamp my cinnamon rolls and cheese rolls with this recipe. If you are Paleo, then feel free to eliminate the peanut flour and switch the yogurt with coconut cream or plain coconut yogurt. It won’t have such a ‘wheaty’ taste though.
Mix dry ingredients together, in a separate bowl mix the wet and then add to dry. Mix well with electric mixer and let sit for a couple of minutes. Mixture will thicken. Divide into 8 biscuit shaped mounds on baking parchment.
Bake for 25 minutes or until golden brown and cooked through. Serve warm, or split and toast when cool. Can be reheated. Will keep in airtight container a couple of days or in the fridge for about a week.
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
I love Blue Corn tortilla chips and I love cheese chips! Obviously that just isn’t going to work in a low-carb, grain free lifestyle. I tried making endurance crackers from Oh She Glows:( http://ohsheglows.com/2012/01/31/endurance-crackers/) and they were very good. They also showed me what can be done with chia seeds! So I fiddled around and have come up with these. You can cut them any size you like – I ended up making just 8 large ones but you can double the recipe or cut them into diamonds half the size (probably what I would do next time). They hit the tortilla chip spot for me. I hope they will do the same for you, too!
A replacement for corn tortilla chips - low-carb, gluten-free, grain-free and a good source of omega 3!
Author: Kim's Club
Recipe type: Snack
Serves: 8 large
Parmesan cheese 1oz/30g
Chia Seeds 2tbsp/30g
Ground Almonds 2tbsp/20g
Garlic Salt ¼tsp
Preheat oven to 350F, 180C, Gas Mark 4. Line a baking sheet with baking parchment. Grate or finely chop the parmesan, then put all the ingredients into a blender and whizz for several seconds. Leave to stand about 5 minute to allow the chia seeds to develop their gel.
Turn mixture out onto the sheet and spread thinly with the back of a spoon. Try to get it even, patching any breaks.
Bake for 30 minutes or until golden, remove sheet and slice into desired shapes. Flip them over and return to the oven for 20-30 minutes more. Keep an eye, if they get too brown they will taste burnt. When golden remove from oven, let cool and enjoy!
These are great with dips like salsa and guacamole, and can also be used for cheese chips!
So I had a craving for crackers. Something sturdy, something for….cheese and crackers….pate’ and crackers…..crackers and dip! Something to munch on at the movies or serve to friends at cocktail parties, or eat on the train. Something crunchy! CRUNCHY!
So I made these and baked my favourite flavours into them: Sharp cheddar, mixed french herbs, garlic….mmmm.
Ohh, and here is a little tip: If you want to eat them as a little snacky-snack, cut them into smaller pieces and baggy them up for your briefcase/purse/car…..they are yummy just by themselves.
If you want a little extra help on your weight-loss journey and tips on how to have your goodies along the way, please check out my amazingly good value weight-loss downloads! 35 pages of help to get you to your goal!
A sturdy, savoury cracker flavoured with cheese, herbs and garlic. Very filling and will stand up to dips, spreads and toppings.
Author: Kim's Club
Recipe type: Snacks/Nibbles
Ground Almonds 1½ cups, 150g
Garlic Salt ½tsp
White pepper ¼ tsp
sprinkle of mixed herbs
Finely grated mature cheese (I used cheddar) 1 oz, 25g
Olive oil 1 tbsp
Sprinkle of sea salt (optional)
Preheat oven to Gas Mark 6, 200C, 400F. In a bowl mix the dry ingredients, then add cheese, mix again. Lightly beat the egg with the oil and add to the mix. Work it into a dough, then roll out onto baking parchment.
I find that putting your dough on the baking parchment, flattening with your palm, then covering with clingfilm, (saran wrap) then rolling makes things much easier! Roll into as tidy a rectangle as you can, fairly thin (see pics). Remove film and slice dough into 16 portions. (You can leave the scrap edges for a cook's treat, or you can try to tidy them up, they should yield 3 or more squares if so. I don't bother!)
Bake for 10-12 minutes until golden brown. Remove from oven, grind a sprinkling of sea salt over the batch if using, let cool slightly, then turn the crackers over to crisp up the bottoms. Return to oven for another 3-4 minutes until the bottoms are golden. Cool completely.
Well, it was inevitable that I would start to crave chocolate chip cookies at some point and that moment came 2 weeks ago! My 10 year old niece came to stay and I wanted to treat her also – but in a healthy way – so I made 3 batches of these cookies with different almond flours and we devoured them all! I hope you give them a go yourself and enjoy them as much as we did!
Cavalier - Dark Chocolate Sweetened W Stevia, 1 bar - or Chocoperfection or chocolate of your choice, chopped.
Preheat oven to 350f, 190C, Gas mark 4 and line a baking sheet with baking parchment. Combine the butter and sweeteners and mix well (I use a hand mixer/electric whisk). Add vanilla and egg and mix well. Add remaining ingredients - leaving the chocolate bits till last. Drop by spoonfuls onto baking sheet. Bake about 9 minutes or until golden brown at the edges. Cool completely.
I tried these with a variety of almond flours & ground almonds and it works with all of them. With ground almonds they will spread more, and with reduced fat almond flour they need to be pressed down with a fork. But all of them were delicious! These stats are for bog standard almond flour and sugar free chocolate.
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.