Monthly Archives: October 2014

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!
Recipe type: Doughnuts
Serves: 15
Prep time: 
Cook time: 
Total time: 
  • 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)
  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.
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!

Crab Topped Salmon – Kim’s Club

kims club Crab salmon serve

My favourite fish is salmon, closely followed by trout.  My favourite shellfish is crab so of course I needed to marry the two!  This crabmeat topping would be good stuffed into a trout as well.  BUT the bones are a faff.

I always wait for hubby to get home from work so we can eat together – this means delaying dinner until 8 or even 9 at night sometimes. Sigh.  The night I made this it was VERY hard to wait!  Luckily it wasn’t one of his very late nights……

So here it is, lovely salmon fillet topped with spicy, lime scented crab meat.  A real treat for seafood lovers!  (And for getting those omega-3s)

Crab Topped Salmon - Kim's Club
Salmon fillet with a spicy, lime-scented, crab meat topping. Serves 2.
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 boneless, skinless salmon fillets
  • 180g fresh crab meat
  • 1 lime - zest grated and cut in half
  • ¼ tsp chilli blend spice (or to taste) can substitute a dash of tabasco
  • 1 tbsp cream cheese
  • 1 egg white*
  • pinch of salt (season to taste)
  • 1 tbsp of coconut oil
  1. Preheat oven to 400F, 200C, Gas mark 6.
  2. Melt the coconut oil in the base of pan large enough to fit the 2 fillets comfortably and add the fillets. Squeeze over the juice from half the lime.
  3. In a bowl mix all the remaining ingredients plus the juice from the other lime half and all of the zest.
  4. Cover the fillets with the mixture evenly.
  5. Cook in the oven for about 15 minutes or until cooked through.
* I used the yolk to make 2 servings of quick hollandaise. Just whisk with melted butter and about ½ tsp of lemon juice. I like to add a small dash of tabasco or red pepper and a bit of salt if using unsalted butter. Whisk continuously over a bain marie (hot water) or very low heat until thickened.
Nutrition Information
Serving size: 1 Fillet Calories: 483 Fat: 31 Carbohydrates: 1 Protein: 49

Kims Club crab salmon