Tag Archives: chocolate

Easy Chocolate Brownies, Low-Carb & Gluten Free – Kim’s Club

I had bought some very good 100% chocolate to experiment with and saw that there was an easy brownie recipe on the wrapper.  It was no problem adapting it for low-carb so I gave it a go.  Pretty nice results so I shall share it with you!

I used Willie’s Cacao 100% Javan dark chocolate on my first batch, and a sugar-free dark chocolate sweetened with stevia on my second batch.  They were both good, the sweetened bar batch was a bit less intense, so a matter of choice really.  The stats are for the 100% Willie’s.  Do you love that name!?

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Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Author:
Recipe type: Dessert
Serves: 36
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 180g/6.5oz chopped dark chocolate, preferably sugar-free ** see notes
  • 90g/3oz salted butter
  • 180g/6.5oz sugar substitute such as Swerve, Natvia, Truvia or Sukrin: boost with Stevia drops
  • 4 eggs
  • (You may also add walnuts if you wish, my stats are without)
Instructions
  1. Preheat oven to 325F, 170C, Gas Mark 3. Prepare a 24cm/9in square pan by greasing and lining with baking parchment.
  2. Melt the chocolate and butter together and set aside to cool a bit.
  3. Whisk eggs and sugar substitute until light and creamy.
  4. Fold in chocolate mixture.
  5. Spoon into pan and bake approx. 20m or until a toothpick inserted in centre comes out with some crumbs but not clean (don't overcook). It will look brown on the edges and a bit puffed but will sink.
  6. Cool completely. Cut into 36 squares (six on each side)
Notes
**(Cavalier or Torras which are sweetened with Stevia, Chocoperfection, Bakers or Hershey's baking - I used Willie's Cacao 100% Javan) You could also use Lindt high percentage dark chocolate but stats will vary...
Nutrition Information
Serving size: 1 Calories: 56 Fat: 6g Carbohydrates: 1g Protein: 1g

 

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

 

Low Carb Chocolate Fudge Cake Squares – Kim’s Club

This recipe uses coconut flour so is ideal for those with nut allergies.  Also, I use a lactose free yogurt and gluten free baking powder.  If you are paleo, feel free to substitute coconut yogurt for the greek yogurt – I use a brand called COYO – and coconut sugar instead of Truvia.

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Low Carb Chocolate Fudge Cake Squares - Kim's Club
Coconut flour based chocolatey squares with a fudgey topping.
Author:
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup/60g Coconut Flour
  • 1 tbsp/5g Cocoa Powder (unsweetened)
  • ¼ tsp salt
  • ¼ cup/90g Truvia or Swerve
  • 1 tsp Gluten Free Baking Powder
  • ½ cup/120g Greek Yogurt
  • 1 tsp Vanilla
  • 3 Eggs
  • TOPPING:
  • 150g/5oz Sugar-free dark chocolate (I use Cavalier Stevia sweetened dark chocolate)
  • 1 tbsp butter
  • 1tbsp hot water
  • Optional: Liquid Stevia or Sucralose drops to boost sweetness
Instructions
  1. Preheat oven to Gas 5, 190C, 375F. Grease and base line with baking parchment an 8"x8" square pan. Mix all the dry ingredients in a good size bowl. In a separate bowl mix all the wet ingredients, add to dry and mix well. Pour into prepared pan and bake for about 40 minutes or until a toothpick comes out clean.
  2. Prepare topping: In the top of a double boiler, or carefully in a microwave, melt the chocolate, and butter. Mix well and add the hot water plus sweetener if using stirring well. Pour over the cooked cake and cool, then refrigerate until cold. Cut into 16 squares.
Nutrition Information
Serving size: 1 square Calories: 79 Fat: 5.4g Carbohydrates: 2.55g (1.05g net) Fibre: 1.5g Protein: 2.8g

2014-07-07 08.30.31

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 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

Low Carb Mini Coconut Cakes – Kim’s Club

Mini Coconut Cakes - Kim's Club
Lovely mini coconut cakes with a chocolate topping
Author:
Recipe type: Desserts/snacks
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 35g/1/4 cup coconut flour
  • 20g/2 tbsp ground almonds
  • 35g/1/4 cup desiccated coconut
  • 1tbsp Truvia/Stevia*
  • 2tbsp Sukrin or other erythritol granular*
  • ⅛ tsp salt
  • ¼tsp baking powder
  • 10g/1tbsp melted coconut oil
  • 65g/1/4cup greek yogurt
  • 2 eggs
  • ½tsp coconut flavouring
  • 30g Cavalier Stevia sweetened dark chocolateor other sugar-free or low-sugar dark chocolate.
Instructions
  1. Preheat oven to gas mark 5-375F-190C.
  2. Mix dry ingredients in a bowl. In a separate bowl mix the wet ingredients. Combine well. Spoon into a mini doughnut pan that has been greased well with coconut oil. (Alternatively use a mini muffin pan). Bake 8-10 minutes until puffed and golden. Cool completely before removing. Melt chocolate in microwave or bain-marie. Drizzle chocolate over upside down cakes (nicer presentation!) Pop into freezer a few minutes to set chocolate.
Notes
Stats based on using the mini doughnut pan (from Amazon - I love it! Looks pretty, easy portion control and cooks quickly) - if using mini muffin pan you will make fewer.

*You may substitute 4 tbsp of Swerve for the sweeteners, or add 4 drops of liquid Stevia instead of the Truvia/Stevia. Ifyou are in the uk there are links for buying on the right side of the page. In the USA try Amazon for Swerve.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 4g Carbohydrates: .76g (.4net) Sugar: 0 Fibre: .35 Protein: 1.24

doughnut pan coconut cakes 3

 

Make your own chocolates – Kim’s Club

chocolates kimsclub

Here is another easy treat.  I buy Cavalier Stevia sweetened dark chocolate bars (in the States you can use Chocoperfection) and melt them in the microwave (careful, this chocolate is sensitive!  You need 40-60 seconds typically, depending on your microwave.  OR you can melt in a bowl over simmering water).  Add a scant teaspoon of butter per 100gm of chocolate and stir well until melted.

The pretty chocolates above are peppermint flavoured solid chocolate (add the bit of butter for a creamy texture and a few drops of peppermint oil after melting the chocolate).   I just used my candy mould.  I keep these in the fridge in an airtight baggie.

For filled chocolates, using mini paper cases or a silicon candy mould, take a tsp of chocolate and smear around the sides and bottom.
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Pop into the freezer for a few minutes until set.  Fill with a mixture of powdered Sukrin icing (or other powdered sweetener) mixed with coconut oil and a few drops of peppermint oil to make a paste.  Fill cups with a blob of the mixture, top with more melted chocolate and back in the freezer until set.  Keep in the fridge.

Experiment with sweetened nut butter fillings (peanut butter cups!) or desiccated coconut (Bounty – type bars!).

For the almond butter cups I melted a bit of butter into warmed almond butter, added a small amount of fine almond flour (you can use a bit of coconut flour instead) and Stevia (or the sweetener of your choice) to give more body and sweetness.

There are other sugar-free chocolate bars out there – you can use what you like and work out your carbs from the packaging.  I prefer Cavalier (or sometimes I make my own chocolate from scratch, but really, who has time??) BECAUSE most bars out there are sweetened with Maltitol which gives me tummy cramps.  On Amazon you can find erythritol sweetened chocolate which is quite nice.

Cavalier has 367 kcal, 16g carbohydrate and 29g fibre per 85g bar.  Approximately 120 kcal per candy in a small paper case (4 per bar) with filling.

 

Low Carb Rich Chocolate Cake

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……

Low Carb Rich Chocolate Brownie Cake
A rich chocolate cake, low-carb and gluten-free suitable for diabetics, coeliacs and those following a low-carb diet.
Author:
Recipe type: Dessert
Serves: 10
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  1. Preheat oven to 180c Gas mark 4
  2. Grease and baseline 20.5cm (8in) square (for brownies) or round (for cake) tin.
  3. Melt chocolate with coffee (or other flavouring) in a bowl over pan of simmering water. Let cool slightly.
  4. Beat egg whites with salt to form soft peaks.
  5. 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.
  6. Fold in remaining egg whites carefully and pour into prepared tin. Bake for about 35 minutes until skewer comes out clean.
Notes
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.)
Nutrition Information
Serving size: 1/10 Calories: 390 Fat: 37g Carbohydrates: 5.8g (5.4net) Sugar: 0 Fibre: .4g

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