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.
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
When I was growing up – during my teen years – my mother was divorced and raising us on her own. She pretty much made the same easy dinners every week. Her name was Josephine and one of those suppers was Eggs Benedict made with crispy bacon instead of Canadian bacon or ham. My brother and I loved it and I have made it this way ever since!
Lovely poached egg on a low-carb muffin topped with bacon and Hollandaise
Author: Kim's Club
Recipe type: Breakfast/Brunch
10g/1tbsp Ground flax
10g/1tbsp Ground almonds
5g/1tsp of dry grated parmesan OR ½ tsp peanut flour (these both improve the flavour)
pinch of salt
20g/1 heaped tbsp cream cheese
1tbsp unsweetened almond milk if needed
2 poached eggs
2-4 rashers of streaky bacon (or any bacon you fancy) cooked well.
2 tbsp of hollandaise (I use Erik's fresh Hollandaise from Ocado and Waitrose but you can make your own)*
125g/1/14 sticks butter
2 egg yolks
½ tsp vinegar
lemon juice and cayenne pepper
To make the muffin:
combine the first 4 ingredients and mix very well, adding a bit of almond milk if mixture is too thick. You want it to be thick but falling off the spoon.
Spoon into a round, greased, microwaveable ramekin or mug and microwave on high for 1 minute or until set. Turn out and slice lengthwise and toast (I use the toaster on high setting.)
To Make the Hollandaise:
Place yolks in a bowl over simmering water. Add vinegar and combine. Melt butter until just sizzling. Very slowly whisk the butter into the egg yolks. Keep whisking until pale, creamy and thick. Remove from heat and add lemon juice and a dash of cayenne pepper to taste.
Butter your muffin, top with bacon, then egg, then Hollandaise.
Crunchy, sweet granola-type cereal with no grains and sugar free!
Author: Kim's Club
Recipe type: Breakfast cereal
I/2 cup (57g) each:
raw, shelled pumpkin seeds
(or any combination you like)
1tbsp MCT oil or melted coconut oil
100g/1/2 cup of Sukrin Gold (packed) ...see special ingredients or use Swerve brown sugar substitute or erythritol.
1tsp ground cinnamon
Preheat oven to Gas Mark 4 - 180C - 350F
Line a baking sheet with baking parchment
Whizz the nuts and seeds together in a food processor until finely chopped (there will be some very fine bits and some bigger bits - that's good! Don't over process).
Mix in the salt and cinnamon, add the oil and Sukrin and mix well.
Spread out into an even layer on the baking sheet. Bake for about 10 minutes until golden. (Check after 8 minutes - burns easily). Cool completely, break into chunks and store in an airtight container.
I was craving a slice of gingerbread with my cuppa in the afternoon so came up with this! It is quick to make if you use the microwave, and very good that way, a bit more of a steamed texture than when it is baked. Not feeling so deprived now while hubby is having his tea and scones!
A moist, dark, spice cake reminiscent of gingerbread.
Author: Kim's Club
Recipe type: Snacks - breakfast - dessert
50g/1/2cup coconut Flour
50g/1/2cup ground almonds
2tsp ground ginger
2tsp mixed spice
½cup 50g Sukrin Gold (or Swerve)
1tbsp Truvia (or 2 drops liquid stevia)
1tsp baking powder
40g greek yogurt
⅓ cup of prepared coffee
50g/2tbsp blackstrap molasses (or black treacle) *
Preheat oven to Gas mark 5 - 190C - 375F **
Grease and baseline a loaf pan with baking parchment (or grease a silicon loaf pan).
Mix dry ingredients in a bowl. In a separate bowl mix all wet ingredients. Combine both mixes together well.
**Bake about an hour or until toothpick comes out clean. (I actually baked for 40 minutes, then was in a hurry so finished in a microwave using a silicon pan - 3 minutes later it was done perfectly! Just an FYI.....)
**I also tried JUST the microwave and it took 5-7 minutes, depending on your machine. Very nice - a bit like Boston Brown Bread - more of a steamed texture.
For dairy free you can substitute coconut yogurt (or any dairy-free yogurt) for the greek yogurt. For Paleo you can subsitute coconut sugar for the Sukrin Gold.
*Carb count is using molasses. If using Black treacle the net carbs per slice will be 3g.