Monthly Archives: April 2014

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!
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 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
  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.
*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

Low-Carb ‘Eat your Greens’ Avocado soup & Bone Broth – Kim’s Club

Low-Carb 'Eat your Greens' Avocado soup - Kim's Club
Healthy and scrumptious soup made creamy with avocado.
Recipe type: Soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1.5 litres/4 cups of bone broth, stock or water with 2 stock cubes added
  • 1 large bag (about 3 cups) of greens such as spinach, watercress or rocket (arugula)
  • 1 clove of garlic (optional)
  • 1 shallot (optional)
  • 1 avocado pitted and scooped from it's shell
  1. Put all ingredients into a large pot and simmer for 15 - 20 minutes or until greens and garlic (if using) are tender.
  2. Blend until smooth, adjust seasoning and serve. Add a swirl of sour cream or greek yogurt if desired.
Nutrition Information
Serving size: ¼ Calories: 70 Fat: 6g Carbohydrates: 6.5 (3.5net) Fibre: 3g

Avocado:rocket soup

bone broth soupSo I fancied some bone marrow and bone broth. I went to the butcher and asked for a marrow bone. He said, “large or small?” Well, I said large – it was only £1 either way. So he gives me the entire hip socket of a cow! I roasted it for about 1.5hrs on low, ate the marrow, stuck the whole thing in a stockpot (thank goodness I have a big one!), covered it with water, added a couple of garlic cloves and some sea salt and simmered it for about 10 hrs. After I cooled it, skimmed off the fat and strained it I stuck it in the fridge to make soup later. There was so much gelatin in that broth that it set quite solid! Oh, it was lovely and so good for my own, old bones!

Low-Carb Grilled Goats Cheese Salad – Kim’s Club

Low-Carb Grilled Goats Cheese Salad - Kim's Club
Grilled goats cheese salad with pesto dressing and toasted pine nuts for a light lunch or starter/appetiser.
Recipe type: salad
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 1 100g/3.5oz round of goats cheese (with rind, I use Capricorn English Goats Cheese)
  • 70g/2.5oz Wild Rocket (Arugula)
  • 10g/1/4oz Toasted Pine nuts
  • For the pesto:
  • 3 tbsp Parmesan, finely grated
  • 1clove garlic
  • 50g/2oz pine nuts
  • 40g/about 1.5 cups fresh basil
  • 5 - 6 tbsp olive oil
  • Extra olive oil and lemon juice for the dressing
  1. divided the rocket (arugula) between 2 plates. Split the cheese in half lengthwise and place cut side up on grill pan. Smear a bit of olive oil over the cut surface and grill until just turning golden and bubbly.
  2. Toast the 10g of pine nuts in a dry fry pan shaking frequently until golden (careful, they burn easily).
  3. To make the pesto, add all pesto ingredients to a bullet blender and blend until finely chopped and blended. (This will keep in a jar in the fridge for a week). Take 2 tbsp of pesto and add lemon juice and olive oil to make a liquid consistency (about a tsp of lemon and 1-2 tbsp of olive oil).
  4. Place the grilled goats cheese on the greens, scatter with the toasted pine nuts and drizzle over the pesto dressing.
Nutrition Information
Serving size: 1 Calories: 295 Fat: 27g Carbohydrates: 1.7g (.87gnet) Fibre: .83 Protein: 20g

goats cheese salad

Low-Carb Strawberry Slushy Beverage – Kim’s Club

Low-Carb Strawberry Slushy - Kim's Club
Lovely, cold, strawberry slushy!
Recipe type: Beverage
Serves: 1
Prep time: 
Total time: 
  • 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)
  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

Thought for the day……..from Kim

Remember that what you put out into the world also stays with you.  Bitterness is something I come across quite often.  Please don’t allow bitterness into your life.  If you are in a situation that is making you feel angry, sad and/or powerless – change it.  If you don’t you WILL become an angry, bitter person.  Who needs to go through life like that?  Yes it won’t be easy – yes, life transitions are hard, but like the ad says – you’re worth it!!  And by the way, everyone who comes in contact with you deserves a happy you, too!
If there is any way I can help – just ask.  It’s what I’m here for.


Globe Artichoke – Kim’s Club

Globe Artichoke - Kim's Club
Lovely globe artichoke, simmered with herbs and spices.
Recipe type: light meal/side dish/starter
Serves: 1
Prep time: 
Cook time: 
Total time: 
  • Globe artichoke -1 per person
  • 1 bay leaf
  • 1 clove garlic
  • 6 whole cloves (spice)
  1. Prepare the artichokes: If the leaves have spiky ends, trim tips with scissors. (This was always my job as a kid!). Cut stem off at base so the artichoke will sit.
  2. Take a large pot (large enough to sit the artichokes in, base down, with a lid), add bay, clove and garlic, then artichokes. Fill with water halfway up sides of the artichokes, put lid on and bring to a simmer.
  3. Simmer about 40 minutes for medium size artichokes, or until a leaf can be pulled away easily.
Serve with melted butter, mayo, hollandaise or any dip of choice. Pull leaves, dip in sauce, scrap flesh from base of leaf with teeth. When you get to the centre, remove small leaves and scrap the hairy choke from the base with a knife or spoon and discard. Slice the meaty base and dip...mmmmmmm.

Great diet food - low calorie (depending on dip!), low carb and labour intensive so you feel you are having a real meal! Also very good for the digestion.
Nutrition Information
Calories: 60 Carbohydrates: 13g (6net) Fibre: 7g

artichoke cookartichoke:cut

Low Carb Cheese Rolls – Kim’s Club

cheese rolls:eat

Low Carb Cheese Rolls - Kim's Club
Cheesy, bread-like rolls - lovely with a meal, as a snack or to use for sandwiches and sliders.
Recipe type: rolls/snacks
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! It helps give a 'wheaty' taste)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 100g/1½cups grated sharp cheddar
  • ½ tsp garlic granules
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1 tsp vinegar (apple cider or wine vinegar)
  • 25gm/1oz olive oil
  • 100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 100ml/4oz. unsweetened almond milk
  1. preheat oven to 180c, gas Mark 4
  2. grease a cast iron pan, or a cake tin with butter or coconut oil
  3. In a large bowl combine dry ingredients. Combine all wet ingredients and add to the dry. Mix well – preferably with electric whisk and let stand for a couple of minutes. Mixture will thicken.
  4. Lay out a large rectangle of clingfilm and pat dough evenly across it. Take the grated cheddar and sprinkle evenly over the entire surface of the dough, reserving ½ cup for the topping. Using the clingfilm, roll up the dough into a long sausage. Unwrap and slice into 8 equal portions. Carefully place cut side down into your prepared pan, sprinkle with remaining cheddar and bake for approximately 30 minutes or until golden brown and cooked through. These rolls are nice just with butter, and are nutritious enough for breakfast. You can even slice them lengthwise and toast under the grill! They make great little burger and slider buns and keep for ages in the fridge – I just warm or toast before eating.
Nutrition Information
Serving size: 1 Calories: 211 Fat: 17.7 Carbohydrates: 2.6

lc cheese rolls


Low Carb Fried Chicken – Kim’s Club

Low Carb Fried Chicken - Kim's Club
Succulent oven-fried chicken - easy!
Recipe type: Main Meal - Dinner
Serves: 3
Prep time: 
Cook time: 
Total time: 
  • 6 boneless, skinless chicken thighs*
  • 50g/2oz greek Yogurt
  • 1tsp lemon juice
  • 50g/2oz pork rinds/pork scratchings (I used hot seasoned, if plain add seasoning)
  • 50g/2oz grated parmesan
  • 1 tsp mixed herbs
  • ½tsp garlic granules
  1. Preheat oven to gas mark 4 - 350F - 180C
  2. Cover a baking sheet or pan (with a lip, to hold the juices) with foil (for easy clean-up) topped with baking parchment.
  3. Mix yogurt and lemon juice in a bowl, add chicken and mix until well covered.
  4. Whizz up remaining ingredients in food processor until it resembles grains.
  5. Dip chicken into coating, place on prepared pan and bake for 30-40 minutes until golden brown and juices run clear.
*If using different chicken parts or with skin on - adjust the stats. Recipe can easily be reduced or increased. If using plain pork rinds add seasoning to taste.
Nutrition Information
Serving size: 2 thighs Calories: 372 Fat: 22.74g Carbohydrates: .86g Protein: 39.16