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.
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.
Recently I was contacted by a new blogger on the block, Carly. Carly has started a blog to help sufferers of IBS which certainly seems to be a growing problem. I would go so far as to say it is one of the plagues of modern times! Why? Well, there are different theories but gluten seems to be a main culprit, along with over processed ‘foods’ as well as dairy. Carly has sent in a special recipe which (warning) is high in carbs from natural sugars and brown rice (rice is the best tolerated of all the grains). However, this is quite a healthy and delicious approach depending on your personal tolerances.
Full of healthy fats from the nuts & seeds, and packed with vitamins A, C, K and E from the butternut squash (if you choose to use this over sweet potato), as well as being incredibly low-sugar, dairy-free AND gluten-free there really is everything right about this recipe! Give it a try and impress your guests with this homemade delight!
Cuisine: If you don’t think you’re getting enough superfoods in your diet, then this recipe will definitely see they’re all accounted for… and then some!
Recipe type: Dessert
For the base:
100g cashew nuts, chopped
40g sesame seeds
2 tbsp chia seeds
2 tbsp flaxseeds
40g pumpkin/sunflower seeds
60g cooked brown rice
2 tbsp honey
60g quinoa flakes (optional)
1 tsp vanilla extract
½ tsp cinnamon
3 tbsp coconut oil
For the topping:
600g butternut squash or sweet potato, baked and cooled
1 tbsp almond/coconut milk
2 large eggs, beaten
2 tbsp honey
1 tbsp coconut oil
½ tsp cinnamon
½ tsp nutmeg
1 tsp vanilla extract
Preheat the oven to 190oC and grease and line a 20cm springform cake tin.
Mix all the base ingredients in a food processor for around 15 seconds.
Once the base dough is thick but not too sticky, press firmly into the prepared tin, making sure to create a thick dense crust around the edges.
Bake for 15 minutes in the middle of the oven until the pie crust turns a lovely golden brown.
For the topping, combine all the topping ingredients in a food processor for around 1 minute until completely smooth and no lumps.
Spoon the topping over the base and pop the pie back into the oven for 35 minutes to cook the topping into the base.
Serve warm or cold – but always leave to cool as the pie crust needs to set. Otherwise it goes way too crumbly and falls apart upon cutting!
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...
First of all – how do you like my plate?? I painted it myself! It’s the only thing I’ve ever done in those pottery painting places that I really liked! Those were the days when my daughter was young and on a rainy holiday it was one of the few indoor pastimes we both enjoyed. I love these napkins too – a dear English friend gave them to me thinking they looked retro Americana, (as you know I’m American but live in the UK) – and they do! I love them!
Anyway, another friend of mine posted a high carb, bake mix based “Impossible” coconut pie on FB. It looked so good I just had to have a go at making it without grains, dairy or sugar. Here is the result. Although the “impossible” bit, the self-forming crust ended up on the top, rather than the bottom of this custardy pie, it came out absolutely yummy and SO easy. My husband loved it too – AND as a bonus, it is actually pretty low in calories for a pie. No messing about with 1/10 or 1/8 portions. Let’s be real. In MY world a piece of pie is 1/6 of the pie! And that is what I have calculated here. Well under 200 kcal a slice (183) and 1 net carb. Enjoy!
"Impossible" Coconut Custard Pie - Low Carb and Paleo - Kim's Club
Coconut custard pie - very quick and easy!
Author: Kim's Club
Recipe type: Dessert
1 cup/70g (in a recipe), Desiccated Coconut
½ cup/50g, Ground Almonds (almond flour)
1 heaped Tbs (10gm), Coconut Flour
½cup/100g Swerve, Natvia, Truvia or Sukrin (or sweetener of choice to taste) Paleo use maple syrup or honey to taste - stats will change.
2 cups/450ml, Unsweetened Almond Milk
4 medium, Eggs
1 tsp, Vanilla Extract
¼ tsp, Salt
Preheat oven to Gas Mark3, 160C, 325F. Grease an 8inch pie pan.
Add all ingredients to a blender and blend on high until thoroughly combined. Pour into pan, sprinkle surface with nutmeg and bake for approximately 50m-1hr or until the edges are slightly puffed and golden and a knife inserted in center comes clean. (Fan assisted ovens may be quicker - check at 40-45m).
I really LOVE ice cream! But it doesn’t love me……sob…..
Not only do I not eat sugar but I am also lactose intolerant. There are very good lactose free ice creams on the market but not sugar-free, lactose-free, low-carb. IS that asking too much??
So I invested in a good ice cream maker and have been experimenting. This is a lovely chocolate concoction that is scoopable. Most low-carb ice cream type recipes need softening before serving. The brandy in this really helps keep it from setting rock-hard. The glycerine, salt and xanthan gum help as well, but if you omit the brandy I think you will find that it will still need a bit of time to soften. You can substitute other alcohols – vodka will be more subtle, rum more pronounced.
NOTE: I HAVE JUST MADE THIS RECIPE WITH NO ALCOHOL AND INCREASED SALT TO 1/2TSP. IT IS STILL SCOOPABLE!! YAY!
Now for a note about the eggs – yes, I know, raw eggs. Many of you will recoil at the thought! In the UK we have ‘Lions Mark’ eggs. These eggs have been inoculated against salmonella. In the States you have pasteurised. Using raw eggs makes for a nice texture and an easy recipe. I have never had a health issue with them. If you REALLY want to try this recipe but don’t want to use raw eggs than I would advise you make a custard by combining the coconut cream, almond milk and 3 yolks and gently cooking over a low heat stirring constantly until thickened. Cool completely before using. I don’t know if this will affect the ‘scoopable’ texture. If you try it, please let me know!
If you are pregnant, then move along – there is nothing to see here. Seriously, alcohol and raw eggs, even these eggs, will not be good for you. Find another recipe, OR see above. Omit the alcohol and make a custard. Come back after the happy event!
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.
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.