Category Archives: Desserts

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

 

Snickerdoodles – Low-carb, sugar-free,gluten-free – Kim’s Club

snikerdoodle2

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:
Recipe type: Dessert/snack
Serves: 30
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2 (1net) Fibre: g Protein: 3g

snikerdoodle

Almond Crescents, Low-Carb & Gluten-free – Kim’s Club

Almond crescents

I love almondy crescent cookies and when I saw a recipe I decided to try to adapt it to low-carb!  Success! 1 net carb each and 93kcal.  Nice year round with a coffee or afternoon tea, but especially welcome at this time of year when everyone else is hoarding their boxes of cookies and chocolates!

For best results weigh your ingredients!

Almond Crescents, Low-Carb & Gluten-free - Kim's Club
Buttery almond crescents with a marzipan flavour....
Author:
Recipe type: cookies
Serves: 30
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 1tsp almond 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 Powdered sugar (icing sugar) substitute such as Natvia, Sukrin, etc. to finish.
Instructions
  1. Mix butter, sugar substitute, almond extract 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 powdered sugar sub. Wrap dough in clingfilm (saran wrap) and chill for an hr.
  2. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.
  3. Take walnut size pieces of dough and shape into crescents. Bake until lightly golden for 12-15minutes. Gently coat in the powdered sugar substitute while warm and leave to cool completely.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2g (1net) Fibre: 1g Protein: 3g

 

IBS friendly gluten-free guest recipe-Butternut Squash Pie

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.

If IBS is plaguing you or someone you know, and carbs are not an issue, why not have a look at Carly’s website:  http://mywellbeingjournal.com/

Some delicious stuff!

Superfood Recipes: Low sugar, gluten-free butternut squash pie!
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!
Author:
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
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 190oC and grease and line a 20cm springform cake tin.
  2. Mix all the base ingredients in a food processor for around 15 seconds.
  3. 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.
  4. Bake for 15 minutes in the middle of the oven until the pie crust turns a lovely golden brown.
  5. For the topping, combine all the topping ingredients in a food processor for around 1 minute until completely smooth and no lumps.
  6. Spoon the topping over the base and pop the pie back into the oven for 35 minutes to cook the topping into the base.
  7. 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!
  8. Enjoy!
Nutrition Information
Serving size:  Calories: 210 Fat: 5g Carbohydrates: 50g Sugar: 10g Fibre: 4g

squash pie squash pie slice squash puree

Easy Chocolate Brownies, Low-Carb & Gluten Free – Kim’s Club

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!?

brownies

brownies2

Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Author:
Recipe type: Dessert
Serves: 36
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
  • 4 eggs
  • (You may also add walnuts if you wish, my stats are without)
Instructions
  1. Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
  2. Melt the chocolate and butter together and set aside to cool a bit.
  3. Whisk eggs and sugar substitute until light and creamy.
  4. Fold in chocolate mixture.
  5. 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.
  6. Cool completely. Cut into 36 squares (six on each side)
Notes
**(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...
Nutrition Information
Serving size: 1 Calories: 56 Fat: 6g Carbohydrates: 1g Protein: 1g

 

Light Chocolate Mousse Pie – Easy! Low-Carb – Kim’s Club

I was going to try for an `”Impossible” chocolate pie after the success of my coconut custard pie.  So that is NOT what I ended up with.  However, I did end up with a light, chocolatey, mousse-like pie, that I think is worthy of throwing out there for you all.  So here – try it!

chocolate pie

 

Light Chocolate Mousee Pie - Low-Carb
Easy chocolate custard pie - rich and delicious and only 250kcal per large slice.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3.5oz/100g dark chocolate, sugar free - melted. (You can use Torras or Cavalier Stevia sweetened, or Chocoperfection OR unsweetened chocolate but you would need to increase sweetener)
  • ½ cup/50g, Ground Almonds (almond flour)
  • 2 heaped Tbsp (20gm), Coconut Flour
  • 3tbsp/30g Unsweetened Cocoa Powder
  • 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
  • 2tbsp/28g butter, softened
  • 1 tbsp, Vanilla Extract
  • ¼ tsp, Salt
Instructions
  1. Preheat oven to Gas Mark 3, 160C, 325F. Grease an 8inch pie pan.
  2. Warm the almond milk with the butter, add the melted chocolate and blend well. Add the rest of the ingredients and blend on high until very smooth. Pour into prepared pan and bake for about 1hr or until knife comes clean. Pie will puff up a bit and then sink. Fan assisted oven may require shorter time, my oven took 1hr 10m so keep an eye on it.
  3. Chill very well before serving.
Nutrition Information
Serving size:  Calories: 250 Fat: 14g Carbohydrates: 2g Fibre: 4g Protein: 4g

chocolate pie ice creamChocolate pie - unbaked

chocolate pie, baked

“Impossible” Coconut Custard Pie – Low Carb and Paleo – Kim’s Club

coconut custard tart slice Low Carb

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:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
  • Nutmeg
Instructions
  1. Preheat oven to Gas Mark3, 160C, 325F. Grease an 8inch pie pan.
  2. 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).
  3. Cool completely and serve. Store in fridge.
Nutrition Information
Serving size: ⅙th Calories: 183 Fat: 16g Carbohydrates: 3g (1net) Fibre: 2g Protein: 7g

custard pie baked custard pie unbaked

Chocolate “Ice Cream” Dairy free & Low Carb – Kim’s Club

Chocolate Ice Cream KimsClub

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!

Chocolate "Ice Cream" Dairy free & Low Carb - Kim's Club
A scoopable, dairy free, sugar free, grown-up kind of chocolate iced dessert.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 320ml/11oz Coconut Cream (I use Waitrose organic, or you can chill coconut milk and skim the cream off the top)
  • 115ml/4oz Unsweetened Almond Milk
  • 2 Fresh whole eggs (Pasteurised or Lion's Mark)
  • 38ml/1.3oz Food grade glycerine
  • 30ml/1oz Brandy (Optional - see notes in blog above)
  • 1tsp Vanilla
  • ½ tsp salt (I use Himalayan pink salt-you can reduce this to ¼tsp but it might set harder)
  • 2.5g/2tbsp Unsweetened Cocoa Powder (I use Green & Blacks)
  • ½tsp Xanthan Gum
  • ⅓C/50g Sukrin Icing (powdered erythritol)
  • 5 drops Liquid stevia or sucralose (or to taste)
Instructions
  1. Combine all ingredients in a blender or deep jug or bowl and blend well. I use a stick blender but you can use a hand mixer/electric whisk. Chill.
  2. Place in ice cream maker and churn until thick and soft freeze state. Put into a freezer container, freeze for several hours and enjoy! Will keep fine for a couple of weeks.
Notes
See blog above if you don't want to use raw eggs. Omitting the alcohol will result in a much firmer dessert.
Nutrition Information
Serving size: 2 scoops ½ cup Calories: 166 Fat: 13g Carbohydrates: 3.7g (2.7net) Fibre: 1g Protein: 3g

 

Dairy free Low Carb Vanilla “Ice Cream” with Hot Fudge – Kim’s Club

ICE CREAM SUNDAE - LC KIMS CLUB

I have updated this recipe – quicker, yummier, more scoopable and lower in calories!

My favourite dessert has always been a hot fudge sundae.  When I was a kid, my idea of heaven was to be taken to a cafe by my Dad and have a hot fudge sundae – no nuts! (I know, I have always been a purist with my sundaes!).

Years passed and as I grew older I developed lactose intolerance. (Heavy sigh….).  For a long time it was impossible to find dairy free ‘ice cream’ – then the soy stuff came out and it just wasn’t the same.

More years passed and I learned that sugar was doing me more harm than good, so even the lactose free ‘ice creams’ which were now improving, were no longer on the menu, never mind the fudge sauce!

So finally I started a quest to develop a decent dairy free, sugar free hot fudge sundae!  And here is my vanilla – with fudge sauce!  Quite tasty indeed.

This dairy free, coconut cream based ice cream is a revelation!  Move over, Haagen Daz!  It doesn’t taste too strongly of coconut, and go ahead and add extra vanilla if you wish (or, indeed, other flavours!).  It is such an easy recipe and scoopable!  Whoah!

For strict paleo people, you may want to skip the xanthan gum and glycerine, and substitute maple syrup or honey for sweetener which will help keep the concoction from being too hard.

I recommend using an ice cream machine for this – see notes.

The Fudge sauce recipe is in the notes – with the nutritional breakdown.

(P.S. If you would like some additional help with your weight-loss journey, check my weight-loss plans with shopping lists and stall breakers – x)

Dairy free Vanilla "Ice Cream" with Hot Fudge - Kim's Club
Dairy free and sugar free low-carb frozen dessert
Author:
Recipe type: Dessert "Ice Cream"
Serves: 5
Prep time: 
Total time: 
Ingredients
  • 1 cup/ 250ml unsweetened almond milk
  • 2 whole eggs (pasteurised or Lion's Mark - free from salmonella)
  • ½ cup of Swerve or Natvia, or Sukrin powdered (plus Stevia drops to taste if desired)
  • 1 tsp vanilla
  • 10 oz/320ml coconut cream (2 small cans, or if you can't get them measure out the cream from the top of a tin of coconut milk/can also use a 250ml carton, still works)
  • ¼ tsp salt
  • 1 tbsp xanthan gum
  • Glycerin, food grade 38ml/1.5oz (this doesn't have to be exact, a bit more is fine)
Instructions
  1. Simply blend all the ingredients together with a stick blender or in a food processor.
  2. Churn in an ice cream machine until the paddles have difficult turning. Superb eating straight away or pack into an airtight freezer container and freeze. Let soften slightly before serving. This should be scoopable!
Notes
I recommend an ice cream machine. You can try without, it involves feeezing and removing every 20-30 minutes to beat out the ice crystals until firm.

If you try this, let me know how it works for you!

For the Hot Fudge:
1 cup/250 ml unsweetened almond milk
3oz/80g sugar-free chocolate (I use Cavalier Stevia sweetened dark chocolate, you can also use Chocoperfection or a high content chocolate such as Lindt 80-90% but values will need adjusting)
2 tbsp butter, ghee or cooconut oil (I use butter)
1 tsp vanilla

To make the fudge sauce:
Heat the almond milk until hot but not simmering, place in a jar with tight lid along with the rest of the ingredients and shake until the chocolate is melted and everything is combined. I like to add some sweetener at this point - I have a sweet tooth! Optional but you may sweeten it up to taste with your favourite. I recommend liquid Stevia or Sucralose and powdered erythritol for a smooth finish.
Fudge sauce makes 10 servings of about 2 tbsp each: 59kcal 5g fat 2g carb (<1net) 1g protein

See below for ice cream stats..
Nutrition Information
Serving size:  Calories: 130 Fat: 13g Carbohydrates: 1g Protein: 5g

I have now added an online shop for the UK folk – check it out, in the links down the right side of the page (near the top).  This is an affiliate program and by using my shop (which costs no more to you) I will earn a small amount to help pay for my ingredients and experiments. Thank you!

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