Category Archives: cheesecake

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 Chocolate Cream-Cheese Brownies – Kim’s Club

chocolate cream cheese brownies bestOne of my all time favourite treats so I just HAD to adapt them for low-carb!  A note to you paleo-people:  You can replace the cream cheese with thick coconut cream, OR if you can get it, coconut yogurt such as Co-yo. And use coconut oil or ghee instead of butter.   These are so good I don’t want ANYONE to miss out!

Low Carb Chocolate Cream-Cheese Brownies - Kim's Club
Luscious, squidgy, crusty brownies with a swirl of sweet and salty cream cheese
Author:
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 125g/4.5 oz Stevia sweetened Cavalier plain chocolate (or other sugar free dark chocolate)
  • 1 tsp vanilla
  • 125g/1 stick unsalted butter, softened
  • 125g/1 cup Truvia or Erythritol (Sukrin granular)
  • 6 drops of liquid Stevia (you may need a bit more if using plain, unsweetened baking chocolate, I use about 12 drops in that case)
  • 4 eggs (3 separated)
  • 50gm/1/2 cup ground almonds
  • pinch of salt
  • 200g/7oz cream cheese
  • 65g/1/2 cup Sukrin icing (or other powdered Erythritol)
Instructions
  1. Preheat oven to 180c Gas mark 4 350f
  2. Grease and baseline with baking parchment a 20.5cm (8in) square pan.
  3. Melt chocolate in a bowl over pan of simmering water. Let cool slightly. Add vanilla.
  4. Beat 3 egg whites with salt to form soft peaks.
  5. Beat butter and sugar substitute until light and fluffy, beat in 3 egg yolks until smooth and creamy. Stir in chocolate mixture and ground almonds. Stir in a spoonful of egg whites to loosen mixture.
  6. Fold in remaining egg whites carefully and pour into prepared tin.
  7. Mix cream cheese with 1 egg and powdered erythritol (Sukrin icing - see links)
  8. Bake for about 45-50 minutes until puffed, golden around the edges and dry to the touch. Cool completely before cutting into 16 squares.
Nutrition Information
Serving size: 1 square Calories: 196 Fat: 17.88g Carbohydrates: 2 Fibre: 3g (depending on chocolate)

cream cheese brownies

Low Carb New York Cheesecake – Kim’s Club

Here it is – the CLASSIC New York Style cheesecake I have known and loved all my life!  But now it is sugar-free and grain-free.  I even use lactose free dairy products for this, but that’s just a personal thing, it will work with the full monty stuff! Enjoy!

(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)

Low Carb New York Cheesecake - Kim's Club
A classic New York style vanilla cheesecake - need I say more?
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Icing (or sweetener of choice, similar to powdered sugar)
  • 25g/1/4 cup *Sukrin Gold (or sweetener of choice, this is similar to brown sugar but not essential)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped
  • 400g/2pkgs Cream cheese
  • 4 Eggs
  • 1 tsp Vanilla
  • 155g/1 cup *Sukrin granular (or sweetener of choice)
  • For the topping:
  • 233g/1 cup Greek Yogurt (or sour cream)
  • 25g/1/2 cup *Sukrin Icing sugar (or sweetener of choice)
  • 2 drops of liquid Stevia
  • ¼tsp vanilla
Instructions
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed **7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with Sukrin, cream cheese, vanilla, and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1 hr 45 minutes or until the edges look set, the top is dry but the middle has a slight wobble. Combine yogurt (or sour cream) with Sukrin icing, vanilla and Stevia. Careful pour evenly over the top of the cheesecakeand return to oven for 10 minutes. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Refrigerate for at least 4-5 hours (or overnight) before cutting.
Notes
*Instead of Sukrin you may use Swerve or erythritol - you may use all powdered erythritol if preferred. Some of you have said that granular is hard to dissolve, it may depend on the brand. You can powder your own in a small blender. If you can't get the sukrin gold (a brown sugar type erythritol), you may use another brand or just double the amount of regular erythritol. Check my SHOP if you are in the UK.
**I used a 7" loose bottomed tin but you may use an 8". The cake won't be as high and it will cook faster - approx 1hr 30 min total.
Nutrition Information
Serving size:  Calories: 413 Fat: 38g Carbohydrates: 5.11g (3.7 net) Fibre: 1.34g Protein: 11.7g

Cheesecake

Low-Carb Chocolate Cheesecake – Kim’s Club

I decided to make this to bring to a dinner party last night.  It was very good, if I say so myself!  I used to CRAVE chocolate cheesecake – craving sorted!  Now I must try again on a plain cheeesecake (which I RUINED on my last attempt, but it tasted great!). Being a good guest I left the last two pieces for the hostess but, oh, did I ever want to take it home and have a private midnight fridge raid!  (Have I mentioned how greedy I am?) This isn’t difficult to make and the crust was very much like a graham cracker or cookie crumb crust.  I’m lactose intolerant so I use a brand in the UK called LactoFree for my cream and cream cheese but regular products will work fine.  Please see notes regarding sweeteners and chocolate.  This really is much easier than it seems!

5.0 from 1 reviews
Low-Carb Chocolate Cheesecake - Kim's Club
Chocolate cheesecake with a buttery sweet almond base - low-carb, sugar and grain free!
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds (see UK link on right side of page)
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Melis Icing (see UK link on right side of page)
  • 25g/1/4 cup *Sukrin Gold (see UK link on right side of page)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped (I use LactoFree cream, Ocado)
  • 400g/2pkgs Cream cheese (I use LactoFree cream, Ocado)
  • 3 Eggs
  • 2tbsp Unsweetened cocoa powder (I use Green & Blacks)
  • 1 tsp Vanilla
  • ⅛ tsp salt
  • 155g/1 cup *Sukrin granular (see UK link on right side of page)
  • For the topping:
  • 42g/1½oz **Stevia sweetened dark chocolate (see UK link on right side of page)
  • 2tbsp cream or coconut cream
  • 4 drops of liquid Stevia (see UK link on right side of page)
  • ¼tsp vanilla
  • pinch of salt
Instructions
  1. Preheat oven to Gas mark 6, 190C, 375F. Prepare a loose bottomed 7in cake tin by greasing and lining with baking parchment, bottom and sides. In a processor, or by hand mix the ground almonds, Sukrin*, and melted butter. Press the almond mixture evenly into the base of the tin and a bit up the sides. Place on a baking sheet and bake for 12 minutes until the edges are golden.
  2. Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
  3. With electric whisk, combine whipped cream with cocoa powder, then add Sukrin, cream cheese, vanilla, salt and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1/1/2 hrs or until the edges look set, the top is dry but the middle has a slight wobble. Remove and cool to room temp. Slide the base out of the tin. (I usually push down carefully over a tin or jar - leave the cake on the base to serve). Melt the chocolate with the cream, vanilla and salt either over simmering water or carefully in the microwave (I use the microwave for 50sec). Stir well to combine and drizzle over the cake. Refrigerate for at least 3 hours before cutting.
Notes
*Granulated Erythritol or Swerve may be used in place of all the Sukrin products.
**Any very dark chocolate, unsweetened chocolate or Chocoperfection may be used but adjust sweetening to taste and nutritional stats.
Nutrition Information
Serving size:  Calories: 393 Fat: 37g Carbohydrates: 4.8g (2.8 net) Fibre: 2g Protein: 10.2g

Low-Carb Chocolate Cheesecake-Kim's Clubchocolate cheesecake slice