These are lovely – if you are paleo, omit the peanut flour and switch out the yogurt for coconut cream or plain coconut yogurt. You can also use coconut sugar – or drizzle with honey and sprinkle with cinnamon instead of the erythritol.
1 tsp peanut flour (OPTIONAL! Helps with the wheaty flavour)
15gm/2 tbsp psyllium husk
125gm/1½cups ground almonds
50gm/1/4 cup Truvia or Erythritol
½ tsp salt
1 tsp baking Soda
1 tsp baking powder
1 tsp vinegar (apple cider or wine vinegar)
1 tsp yeast granules (optional - for flavour only)
*25gm/1oz melted butter
*100gms/1/2 cup full-fat greek yogurt (I use Total or lactose free Turkish yogurt)
100ml/4oz. unsweetened almond milk
2 heaped tablespoons of cinnamon
100g/1/2 cup of granulated erythritol
preheat oven to 180C - 350F - gas Mark 4
grease a cast iron pan, or a cake tin with butter or coconut oil
In a large bowl combine dry ingredients except cinnamon and erythritol. 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.
Lay out a large rectangle of clingfilm and pat dough evenly across it. Mix the cinnamon with erythritol and sprinkle evenly over the entire surface of the dough. 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 and bake for approximately 40 minutes or until golden brown and cooked through. When cool you can opt to glaze or frost them if desired. For glaze mix 2 heaped tbsp powdered Sukrin with a little almond milk and drizzle over the rolls. It will set as it sits. For frosting add a bit of cream cheese to your glaze mixture and frost just before eating. 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 keep for ages in the fridge - I just warm or toast before eating.
**Dairy-free/Paleo option: Substitute Ghee for butter and coconut yogurt for greek yogurt
Savoury option: Cheese rolls! Omit all sweeteners and cinnamon. Cover dough in grated mature cheddar and proceed as above.
This is a great celebration cake! Makes a great impression and most guests would not guess that this is a grain-free, sugar-free decadent treat. It is very rich so this cake makes 10 nice portions at 5.4 net carbs each, including frosting…….mmmmmmmm. The recipe for the frosting is in the notes at the bottom of the recipe. Go on, give it a go! You know you want some……
A rich chocolate cake, low-carb and gluten-free suitable for diabetics, coeliacs and those following a low-carb diet.
Author: Kim's Club
Recipe type: Dessert
125g/4.5oz Stevia sweetened Cavalier plain chocolate (or other sugar free dark chocolate)
45ml/3 tbsp strong coffee (or rum or water plus 1 tsp vanilla)
125g/1 stick unsalted butter, softened
125g/1 cup Truvia or Erythritol (Sukrin granular)
6 drops of liquid Stevia
3 eggs separated
50gm/1/2 cup ground almonds
1tbsp coconut flour
pinch of salt
Preheat oven to 180c Gas mark 4
Grease and baseline 20.5cm (8in) square (for brownies) or round (for cake) tin.
Melt chocolate with coffee (or other flavouring) in a bowl over pan of simmering water. Let cool slightly.
Beat egg whites with salt to form soft peaks.
Beat butter and sugar substitute until light and fluffy, beat in egg yolks until smooth and creamy. Stir in chocolate mixture, ground almonds and coconut flour. Stir in a spoonful of egg whites to loosen mixture.
Fold in remaining egg whites carefully and pour into prepared tin. Bake for about 35 minutes until skewer comes out clean.
Frosting: (Nutrition info is for frosted cake) 125g/1 stick softened butter mixed with 125g/4.5oz chocolate (as above) melted with 2tbsp coffee, rum or water, plus 50g/1/2 cup Sukrin powdered (powdered erythritol) and 10 drops of liquid Stevia. Beat well. Decorate with chocolate shavings.
(Note:If using Cavalier Stevia dark chocolate your fibre will be much higher - I have given calculations without that to allow for different types of sugar-free chocolate.)