Category Archives: Rolls & Biscuits

Low-Carb Cheese Danish – Kim’s Club

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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

 

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

Low-Carb Biscuits/Scones – Kim’s Club

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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.

Low-Carb Biscuits/Scones - Kim's Club
Tender crumb with a crisper shell. Delicious as sweet scones or savoury biscuits!
Author:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! It helps give a 'wheaty' taste)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 1tbsp dry grated parmesan (canned is fine, and yup - even for sweet scones!) Increase to 2tbsp for savoury
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1tsp vinegar (apple cider or wine vinegar)
  • 25gm/1oz olive oil for savoury, melted butter or coconut oil for sweet scones
  • 100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 50ml/2oz. unsweetened almond milk
  • 10 drops Stevia (for sweet scones, or to taste with favourite sweetener)
  • Note:(for savoury biscuits)1/2 tsp garlic granules
Instructions
  1. preheat oven to 180c, gas Mark 4
  2. 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.
  3. 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.
Nutrition Information
Serving size: 1 Calories: 153 Fat: 13g Carbohydrates: 4g (1 net) Fibre: 3g Protein: 6g

 

Sukrin bread recipes-low carb and gluten free

I love Sukrin products.  They are easy to use, taste great and are low-carb and gluten free.  Sukrin noticed that I use their products in my baking and kindly sent me links to their bread and cake recipes so thought I would share them with you!  You can find links for purchasing these mixes, along with their brilliant line of sugar-substitutes on the right-hand side of the page.  I don’t receive remuneration for this, I genuinely like and use their products!   To download the recipes, just click on the link here:

Sukrin Bread Mix Recipes with Images

Low Carb Cheese Rolls – Kim’s Club

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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.
Author:
Recipe type: rolls/snacks
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  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 Pancakes – Kim’s Club

 

Low Carb pancakes - Kim's Club
Lovely little pancakes - gluten-free and Paleo friendly
Author:
Recipe type: Breakfast
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 5g (Approx 1 tbsp) each of:
  • coconut flour
  • ground flax seed
  • ground almonds
  • ½ tsp baking powder (gluten-free)
  • pinch of salt
  • 1 egg
  • 4 tbsp of almond milk
Instructions
  1. Mix dry ingredients in a jug - add egg and almond milk and mix until well combined. Add more almond milk if mixture is too thick.
  2. (Drop into small rounds on a heated non-sick fry pan (or use a bit of ghee on your pan to prevent sticking)
  3. Cook until edges are dry and golden, turn and cook about a minute or so on the other side.
  4. Serve with warm maple syrup or honey for Paleo, or sugar free syrup for low carb and diabetic. Walden Farms sugar free maple syrup is good - Amazon)
Notes
With 15ml maple syrup: 263 16g carb, 5g fibre, 11g net carbs 16g fat
Nutrition Information
Serving size: 1 Calories: 209 (with sugar free syrup) Fat: 16g Carbohydrates: 3g Sugar: 0 Fibre: 5g

 

Low Carb Cinnamon rolls

These are lovely – if you are paleo, omit the peanut flour and switch out the yogurt for coconut cream or plain coconut yogurt.  You can also use coconut sugar  – or drizzle with honey and sprinkle with cinnamon instead of the erythritol.

Low Carb Cinnamon rolls
Lovely cinnamon rolls - frosted or not!
Author:
Recipe type: Rolls
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! Helps with the wheaty flavour)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 50gm/1/4 cup Truvia or Erythritol
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1 tsp vinegar (apple cider or wine vinegar)
  • 1 tsp yeast granules (optional - for flavour only)
  • *25gm/1oz melted butter
  • *100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 100ml/4oz. unsweetened almond milk
  • 2 heaped tablespoons of cinnamon
  • 100g/1/2 cup of granulated erythritol
Instructions
  1. preheat oven to 180C - 350F - 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 except cinnamon and erythritol. 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. Mix the cinnamon with erythritol and sprinkle evenly over the entire surface of the dough. 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 and bake for approximately 40 minutes or until golden brown and cooked through. When cool you can opt to glaze or frost them if desired. For glaze mix 2 heaped tbsp powdered Sukrin with a little almond milk and drizzle over the rolls. It will set as it sits. For frosting add a bit of cream cheese to your glaze mixture and frost just before eating. 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 keep for ages in the fridge - I just warm or toast before eating.
  5. **Dairy-free/Paleo option: Substitute Ghee for butter and coconut yogurt for greek yogurt
Notes
Savoury option: Cheese rolls! Omit all sweeteners and cinnamon. Cover dough in grated mature cheddar and proceed as above.
Nutrition Information
Serving size: 1 Calories: 136 (unfrosted) Fat: 11.44g Carbohydrates: 2.6g net Sugar: 0

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LC cinnamon rolls frosted KC

 

Low carb spicy almond cheese crisps. (Easy!) – Kim’s Club

This is my most popular recipe – and the easiest!  Great for parties or if you just want to treat yourself….

.5 carb per crisp and 1g fibre!  0 net!

5.0 from 1 reviews
Low carb spicy almond cheese crisps. (Easy!)
Easy, quick and moreish snacks.
Author:
Recipe type: Snacks
Serves: 6 biscuits
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 60g/1/2 cup grated mature cheddar
  • 24gm/1/4 cup ground almonds
  • 1 tbsp grated parmesan
  • a few shakes of tabasco
Instructions
  1. Mix together and spoon into mounds on baking parchment lined sheet. Put into a hot oven for 3-4 minutes until cheese has melted and they have browned around the edges. Cool completely.
Notes
These have more fibre than carbs!
Nutrition Information
Serving size: 1 biscuit Calories: 83kcal Fat: 7g Carbohydrates: .5g (0 net carbs) Fibre: 1g Protein: 4g

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