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

 

Teriyaki glazed cod – Kim’s Club

cod

This is a lovely, low-calorie meal – yet highly satisfying!  Fresh cod is nice and meaty, yet tender and flaky.  It’s mild flavour lends itself to marinades if you are in the mood for a big flavour punch!

Teriyaki glazed cod - Kim's Club
Cod with a teriyaki style marinade and glaze.
Author:
Cuisine: Asian inspired
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 fresh cod fillets (about 150g each)
  • Marinade:
  • ¼ cup of either: soy sauce, coconut aminos or liquid soy aminos. (Stats are for coconut aminos)*
  • 2 tsp arrowroot powder
  • ½ cup of water
  • 2 drops Lemongrass drops (I use these from Ocado: Holy Lama Lemongrass Extract Spice Drops 5ml) OR 1 tsp of lemongrass paste
  • 3 drops of liquid Stevia OR your choice of sweetener - sweeten to taste.
Instructions
  1. Pre-heat oven to moderate temp - Mix all the marinade ingredients together in a shallow baking dish. Add the cod and turn once to coat. Bake for about 20minutes or until flesh is opaque and flakes with a fork.
  2. Remove cod to a warm place and transfer the marinade to saucepan. Simmer on low, stirring constantly until mixture thickens slightly. Plate up, pour over the sauce and serve.
  3. In the pic I have served it over shirataki rice (slim rice) with some chopped, cooked red pepper and a side of spinach souffle and green beans.
Notes
Coconut aminos can be ordered through Amazon, they are higher in carbs than soy sauce or soy aminos but good if you are avoiding wheat and soy.
Nutrition Information
Serving size: 1 fillet Calories: 93 Carbohydrates: 7g Protein: 13g

cod prep

Sea Bass with Miracle rice – Kim’s Club

sea bass with miracle rice

 

I love fish and Sea Bass is one of my favourites.  I buy sea bass fillets, boneless and grill them.  So quick and easy – really delicious.  I suppose you could serve 4 with this recipe but in my home I make it for 2!  I told you I was greedy…..

sea bass prep

Sea Bass with Miracle rice - Kim's Club
Grilled sea bass - crispy skinned and succulent on a bed of miracle rice, (slim rice, shirataki rice - depending on where you buy it!)
Author:
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 Sea Bass fillets
  • 1 large red pepper, diced ( I use the grilled and skinned peppers in brine, but you can use fresh if preferred. Feel free to add other veg you like)
  • 1 tbsp of coconut or oil oil
  • Mixed spice - your choice. I like American Old Bay, Barts Moroccan or Piri Piri spice but mixed herbs are lovely as well.
  • 1 Pkg of Slim rice (Also called Miracle rice, Shirataki Rice or Eat Water slim rice).
  • Salt and pepper
  • 1 Lime, halved
Instructions
  1. Prepare the rice by emptying into a colander and rinsing very well. This product is made from seaweed and therefore has a 'fishy' smell initially. This disappears with preparation. When it is well rinsed add to a frying pan over medium heat and fry until the water has evaporated and it starts to 'squeek'. Add half a tbsp of your oil and the peppers (plus any other veg if having), a pinch of spice and/or herbs, salt and pepper and stir fry until heated through and veg are cooked. Keep warm.
  2. Heat your grill to high. Warm the remaining oil in a shallow dish or tray for the grill. Add a grind of salt and some spice/herbs. Place your fillets skin side down and move around to give the skins a film of oil. Turn skin side up and place under the grill until the skin bubbles and crisps. Serve on a bed of the rice with half a lime each to squeeze over.
  3. I like to serve it with a side of buttered spinach.
Nutrition Information
Serving size: 2 fillets Calories: 160 Fat: 9g Carbohydrates: 2g (0net) Fibre: 3g Protein: 17g

 

Special Roast Chicken – Kim’s Club

I love roast chicken – it is my ‘go to’ meal, I never tire of it.  When I want a really special roast chicken, I make up an herby, garlic butter to push under the skin and smear over the bird before roasting.  Then I either roast as usual, depending on the size of the bird, or put it in my slow cooker for a few hours.  The aroma alone is worth making this for!

Roast chicken Kims Club Herb Butter Kims Club

 

Special Roast Chicken - Kim's Club
Herby, garlicky, buttery, lemony, roast chicken.
Author:
Recipe type: Main meal
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • spring of fresh thyme
  • spring of fresh rosemary
  • 1 clove of garlic
  • grated rind of a lemon (save the lemon for cooking)
  • pinch of salt and pepper
  • 4 tbsp of butter
  • glug of olive oil (just enough to loosen the mixture a bit)
Instructions
  1. Whiz all the ingredients in a bullet or small processor. Wipe the chicken dry and carefully loosen the skin across the breasts and legs. Push the butter mixture under the skin as evenly as possible. Smear the remainder all over the bird. Pierce the lemon and push into the cavity.
  2. Roast according to the directions and size of bird (usually about 1½hrs in a moderate oven) or place in a slow cooker and cook on low for about 3 hrs, then turn to high for final 30-60 minutes (depending on your cooker).

 

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!

Spicy Roast Lamb – Kim’s Club

Lamb - Kims club

I love roast lamb.  It’s great in the oven, on the BBQ and in the slow cooker.  I especially like to pair lamb with some heat – some spice – some whisper of the exotic.  This recipe was one of those, you know, I’ll just throw these things together and see what happens moments.  I have to say, it yielded a very tasty supper!  So easy, I do hope you will give it a go…

Spicy Roast Lamb - Kim's Club
Spicy, yogurt crusted roast lamb
Author:
Recipe type: Main dish
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 butterflied leg of lamb about 800G or 1½ lb
  • sprig of fresh rosemary
  • 1 garlic clove
  • 1 cup of greek or unsweetened coconut yogurt (or can use coconut cream and a squeeze of lemon)
  • Hot sauce - your choice and to your taste. I used a habanero, about a tbsp.
  • Pinch of salt
  • Splash of dry wine or vermouth
Instructions
  1. Preheat oven to moderate Gas mark 4, 180C, 350F
  2. Place all ingredients except lamb and wine in a blender or processor and pulse until smooth, adding a bit of wine at the end to loosen the mixture if it gets too thick. You want it like heavy cream.
  3. Pour over the lamb and if possible marinate for an hour up to overnight.
  4. (I didn't have time for this so I just smothered the lamb and in the oven it went! Still lovely, but better if it can sit a while!)
  5. Roast for about an hour for pink lamb, or to your preference.
Notes
These stats are for using full fat greek yogurt such as Total (Fage). If you use coconut yogurt or cream they will be about 50-60 more calories per serving and higher in fat.
Nutrition Information
Serving size: ¼ Fat: 51 Carbohydrates: 3g Protein: 38

 

Low-Carb Biscuits/Scones – Kim’s Club

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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.

Low-Carb Biscuits/Scones - Kim's Club
Tender crumb with a crisper shell. Delicious as sweet scones or savoury biscuits!
Author:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 20gm/2tbsp coconut flour
  • 1 tsp peanut flour (OPTIONAL! It helps give a 'wheaty' taste)
  • 15gm/2 tbsp psyllium husk
  • 125gm/1½cups ground almonds
  • 1tbsp dry grated parmesan (canned is fine, and yup - even for sweet scones!) Increase to 2tbsp for savoury
  • ½ tsp salt
  • 1 tsp baking Soda
  • 1 tsp baking powder
  • 1tsp vinegar (apple cider or wine vinegar)
  • 25gm/1oz olive oil for savoury, melted butter or coconut oil for sweet scones
  • 100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
  • 1 egg
  • 50ml/2oz. unsweetened almond milk
  • 10 drops Stevia (for sweet scones, or to taste with favourite sweetener)
  • Note:(for savoury biscuits)1/2 tsp garlic granules
Instructions
  1. preheat oven to 180c, gas Mark 4
  2. 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.
  3. 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.
Nutrition Information
Serving size: 1 Calories: 153 Fat: 13g Carbohydrates: 4g (1 net) Fibre: 3g Protein: 6g

 

Extra Porky Pork Loin Roast – Kim’s Club

This is a succulent, flavourful, easy way to roast pork.  Using pork rinds in the crust gives it extra ‘porkiness’ and a lovely crunch.  Roasting with the rind off ensures good crackling!

5.0 from 1 reviews
Extra Porky Pork Loin Roast - Kim's Club
A lovely, tender pork roast with a crunchy topping and crackling
Author:
Recipe type: Roast- Main meal
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Pork Loin, rind on -800g/1lb12oz
  • Pork rinds -40g, about a cup
  • Grated Parmesan- 1tbsp
  • Ground Almonds or Almond flour -1tbsp
  • Mixed Herbs -1tsp
  • Black pepper - freshly ground to taste (a few good grinds)
  • Dijon Mustard -2 heaped tbsp
  • Salt
Instructions
  1. Preheat oven to gas Mark 3, 160C, 325F.
  2. With a sharp knife, trim the rind from the roast leaving a layer of fat over the roast. Score the skin well with knife, rub with salt and set in roasting dish.
  3. Smear the fat of the roast with mustard. In a blender, bullet, or just with a baggy and hammer, crush the rinds with parmesan and ground almonds, add the herbs and pepper and mix well. Pat this mixture over the mustard.
  4. Cook at this low temperature for 2 hrs, then turn the heat up to Gas mark 7, 220C, 425F and cook for a further 45min or until thermometer shows 150-160F/65-74C.
  5. Let the roast rest for 15 minutes before carving.
  6. If crackling has not puffed up (mine never does), whack the oven up a notch, place on a shallow tray and roast on top shelf for another 5-10 minutes while the roast is resting.
Nutrition Information
Serving size: ¼ Calories: 462 Fat: 28 Carbohydrates: 1 (Net 0) Fibre: 1 Protein: 48

Pork Loin Roast Pork roast carved