Category Archives: breakfast

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

 

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

 

Low-Carb Doughnut Holes – Kim’s Club

Doughnut Holes goodLowCarb Doughnut Holes

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.

Anyway, here is the recipe!

Low-Carb Doughnut Holes - Kim's Club
Sweet, fluffy doughnut holes!
Author:
Recipe type: Doughnuts
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup/90g Ground almonds
  • 1tbsp Coconut flour
  • 1tbsp Whey
  • 1tsp Xanthan gum
  • ¼ cup 35g Sukrin Icing (or powdered erythritol, such as Swerve, Natvia or generic) plus extra for sprinkling.
  • ¼tsp Baking Powder
  • ¼tsp Nutmeg
  • 2 eggs
  • 1 tsp vanilla
  • 1 heaped tbsp Greek yogurt
  • 10 drops Liquid Stevia or EZ Sweetz
  • 1 tbsp/35g Butter, melted
  • About a cup of coconut oil for frying - I use this: Biona Organic Coconut Oil Cuisine 470 ml (Pack of 3)
Instructions
  1. 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!)
  2. 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.
  3. 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.
  4. When all are done, sieve over sukrin icing sugar (or powdered erythritol). Best served warm.
Notes
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.
Nutrition Information
Serving size: 1 Calories: 95 Fat: 8g Carbohydrates: 2g (1gnet) Fibre: 1g Protein: 5g

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

Low-Carb Strawberry Slushy Beverage – Kim’s Club

Low-Carb Strawberry Slushy - Kim's Club
Lovely, cold, strawberry slushy!
Author:
Recipe type: Beverage
Serves: 1
Prep time: 
Total time: 
Ingredients
  • 100g/1 cup of frozen, unsweetened strawberries. (I buy fresh and freeze them myself).
  • 16 fluid oz of water
  • 1 tsp of lemon or lime juice
  • Sweetener of choice to taste (I generally use Stevia, about 2 tsp)
Instructions
  1. Place all ingredients into a blender and blend on high until smooth but still icy and slushy. ENJOY!
Nutrition Information
Serving size: 1 Calories: 30 Carbohydrates: 6g (5g net) Fibre: 1g

strawberry slushy

Low Carb Mushroom Omelet – Kim’s Club

Low Carb Mushroom Omelet - Kim's Club
A quick, low carb, low calorie, flavourful omelet
Author:
Recipe type: Breakfas/Brunch/Lunch
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100g/1 cup chestnut mushrooms, chopped
  • 100ml/31/2 oz unsweetened almond milk
  • 25g/1 oz soft goats cheese
  • 1 tsp xanthan gum
  • ½ tsp worcestershire
  • ½ vegetable stock cube
  • ¼ tsp garlic granules
  • ½ tsp mixed herbs
  • 1 egg
Instructions
  1. Combine all ingredients except mushrooms and egg in a saucepan. Bring to a simmer, whisking well until well combined and thickened. Add mushrooms and simmer for a few minutes.
  2. Heat a small, non-stick fry pan. Beat egg and add to pan, swirling to cover bottom. When just cooked through, add mushroom mixture, fold over and serve.
Nutrition Information
Serving size: 1 Calories: 175 Fat: 12g Carbohydrates: 4 (1g net) Fibre: 3g Protein: 8g

 

Low Carb Eggs Benedict (ala Josephine) – Kim’s Club

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!

Eggs Benedict (ala Josephine) - Kim's Club
Lovely poached egg on a low-carb muffin topped with bacon and Hollandaise
Author:
Recipe type: Breakfast/Brunch
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
  • 1 egg
  • 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)*
  • *Hollandaise
  • 125g/1/14 sticks butter
  • 2 egg yolks
  • ½ tsp vinegar
  • lemon juice and cayenne pepper
Instructions
  1. To make the muffin:
  2. 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.
  3. 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.)
  4. To Make the Hollandaise:
  5. 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.
  6. Butter your muffin, top with bacon, then egg, then Hollandaise.
Nutrition Information
Serving size: 1 Calories: 440 Fat: 40g Carbohydrates: 1.5g Fibre: 2g Protein: 20.15

eggs benedict eat muffin - toasted OMM

 

 

Low Carb Grain-Free Crunchy Granola – Kim’s Club

I just really started missing my morning cereal!  This is very satisfying and you don’t need much to get your morning fix.

Grain-Free Crunchy Granola - Kim's Club
Crunchy, sweet granola-type cereal with no grains and sugar free!
Author:
Recipe type: Breakfast cereal
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • I/2 cup (57g) each:
  • raw almonds
  • raw pecans
  • raw walnuts
  • 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.
  • ¼tsp salt
  • 1tsp ground cinnamon
Instructions
  1. Preheat oven to Gas Mark 4 - 180C - 350F
  2. Line a baking sheet with baking parchment
  3. 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).
  4. Mix in the salt and cinnamon, add the oil and Sukrin and mix well.
  5. 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.
Nutrition Information
Serving size:  Calories: 251 Fat: 23g Carbohydrates: 7g (4g net) Fibre: 3g Protein: 8g

 

 

Low Carb Spice Cake – Kim’s Club

SPice Cake Low Carb

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!

5.0 from 2 reviews
Low Carb Spice Cake - Kim's Club
A moist, dark, spice cake reminiscent of gingerbread.
Author:
Recipe type: Snacks - breakfast - dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 50g/1/2cup coconut Flour
  • 50g/1/2cup ground almonds
  • ¼tsp salt
  • 2tsp ground ginger
  • 2tsp mixed spice
  • 1tsp cinnamon
  • 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) *
  • 3 eggs
Instructions
  1. Preheat oven to Gas mark 5 - 190C - 375F **
  2. Grease and baseline a loaf pan with baking parchment (or grease a silicon loaf pan).
  3. Mix dry ingredients in a bowl. In a separate bowl mix all wet ingredients. Combine both mixes together well.
  4. **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.....)
  5. **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.
Notes
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.
Nutrition Information
Serving size: 1 slice Calories: 69 Fat: 4 Carbohydrates: 4 (2g net) Sugar: 0 Fibre: 2g Protein: 4g

SPice Cake Low Carb

 

 

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