Tag Archives: Diabetic-friendly

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

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

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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

 

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!
Author:
Recipe type: Doughnuts
Serves: 15
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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)
Instructions
  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.
Notes
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!  http://kimsclub.co.uk/?page_id=738

Low-Carb Cheese Crackers – Kim’s Club

So I had a craving for crackers.  Something sturdy, something for….cheese and crackers….pate’ and crackers…..crackers and dip!  Something to munch on at the movies or serve to friends at cocktail parties, or eat on the train.  Something crunchy!  CRUNCHY!

So I made these and baked my favourite flavours into them:  Sharp cheddar, mixed french herbs, garlic….mmmm.

Ohh, and here is a little tip:  If you want to eat them as a little snacky-snack, cut them into smaller pieces and baggy them up for your briefcase/purse/car…..they are yummy just by themselves.

If you want a little extra help on your weight-loss journey and tips on how to have your goodies along the way, please check out my amazingly good value weight-loss downloads!  35 pages of help to get you to your goal!

Low-Carb Cheese Crackers - Kim's Club
A sturdy, savoury cracker flavoured with cheese, herbs and garlic. Very filling and will stand up to dips, spreads and toppings.
Author:
Recipe type: Snacks/Nibbles
Serves: 19
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Ground Almonds 1½ cups, 150g
  • Garlic Salt ½tsp
  • White pepper ¼ tsp
  • sprinkle of mixed herbs
  • Finely grated mature cheese (I used cheddar) 1 oz, 25g
  • 1 egg
  • Olive oil 1 tbsp
  • Sprinkle of sea salt (optional)
Instructions
  1. Preheat oven to Gas Mark 6, 200C, 400F. In a bowl mix the dry ingredients, then add cheese, mix again. Lightly beat the egg with the oil and add to the mix. Work it into a dough, then roll out onto baking parchment.
  2. I find that putting your dough on the baking parchment, flattening with your palm, then covering with clingfilm, (saran wrap) then rolling makes things much easier! Roll into as tidy a rectangle as you can, fairly thin (see pics). Remove film and slice dough into 16 portions. (You can leave the scrap edges for a cook's treat, or you can try to tidy them up, they should yield 3 or more squares if so. I don't bother!)
  3. Bake for 10-12 minutes until golden brown. Remove from oven, grind a sprinkling of sea salt over the batch if using, let cool slightly, then turn the crackers over to crisp up the bottoms. Return to oven for another 3-4 minutes until the bottoms are golden. Cool completely.
Nutrition Information
Serving size: 1 Calories: 66 Fat: 6 Carbohydrates: 1 (0net) Fibre: 1 Protein: 3

Low-Carb Crackers

Low-carb crackers:making

Low Carb Mini Chocolate Cakes – Kim’s Club

Low Carb Mini Chocolate Cakes - Kim's Club
Little bites of chocolatey yumminess....
Author:
Recipe type: Dessert, Treats
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Almond Flour 50g/2oz
  • Coconut Flour 25g/1oz
  • Cocoa Powder 1tbsp
  • Erythritol 50g/2oz*
  • Liquid Stevia 5 drops
  • Salt ¼ tsp
  • 3 eggs
  • Almond Milk Unsweetened 150ml/5.5oz
  • Vanilla Extract ¼ tsp
  • Baking Powder ½tsp
  • Plain Yogurt (Can substitute plain coconut yogurt such as Co-Yo) 1tbsp
  • TOPPING:
  • Stevia Sweetened Dark Chocolate (or 80% chocolate)** 100g/4oz
  • Butter 1tbsp
  • Liquid Stevia or Sucralose 5 drops
Instructions
  1. Preheat oven to Gas Mark 5, 190C, 375F. Grease a mini muffin pan well (recipe makes about 18 so you may need 2 batches). In a bowl mix the flours with the cocoa, erythritol, salt & baking powder. In a jug mix the eggs, 5 drops liquid stevia, almond milk, vanilla and yogurt. Add to dry ingredients and mix well. Fill muffin cups two-thirds full and back for about 10 minutes or until the tops are dry and springy. (Alternatively use a regular size muffin tin - makes about 12, adjust nutrition accordingly and bake 12-15m).
  2. While the muffins are baking, prepare the topping: gently melt the chocolate with the butter, add 5 drops of stevia and mix well. When muffins are done and cooled to room temp, remove from tin and glaze with chocolate. Refrigerate until set. To make chocolate leaves, melt a bit of plain chocolate and with a pastry brush carefully paint the chocolate onto the shiny side of a rose leaf. Freeze until firm, then gently peel the leaf from the chocolate. Push into the muffin while topping is still soft. I store these in a ziplock bag in the fridge.
Notes
*Erythritol may be substituted with Swerve, omit the stevia (or sucralose) drops from the batter.
**If 80% chocolate is used increase calorie count to 65 per cake. Other nutrition is 2g carbs, 2g fiber, (0 net carbs) 5g fat, 2g protein.
Nutrition Information
Serving size: 1 Calories: 60 ** Fat: 4g Carbohydrates: 3g (0net) Fibre: 3g Protein: 3g

mini chocolate cakes

Avocado Devilled Eggs – Kim’s Club

Here is a little variation on devilled eggs – looks pretty and a lovely fresh taste with the addition of avocado and lime juice!

Avocado Devilled Eggs - Kim's Club
Lightly spiced avocado and lime devilled eggs - so good and good for you!
Author:
Recipe type: light meal, appetiser
Serves: 4
Prep time: 
Total time: 
Ingredients
  • Eggs - 4 medium hard boiled
  • Avocado - 1
  • Fresh - Lime Juice, 1 tbsp
  • Garlic Salt - 1 tsp (1g)
  • Tabasco, Green Jalapeno - 1 tsp. (5mL)
  • Cayenne pepper
Instructions
  1. Halve the eggs and mash the yolks with the rest of the ingredients using a fork or small blender. Check seasoning, fill egg halves with mixture (use a piping bag if you want to be fancy!) and sprinkle with cayenne pepper.
Nutrition Information
Serving size: 2 halves Calories: 128 Fat: 10g Carbohydrates: 5g (2g net) Fibre: 3g Protein: 6g

avocado devilled egs

Low Carb New York Cheesecake – Kim’s Club

Here it is – the CLASSIC New York Style cheesecake I have known and loved all my life!  But now it is sugar-free and grain-free.  I even use lactose free dairy products for this, but that’s just a personal thing, it will work with the full monty stuff! Enjoy!

(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)

Low Carb New York Cheesecake - Kim's Club
A classic New York style vanilla cheesecake - need I say more?
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Icing (or sweetener of choice, similar to powdered sugar)
  • 25g/1/4 cup *Sukrin Gold (or sweetener of choice, this is similar to brown sugar but not essential)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped
  • 400g/2pkgs Cream cheese
  • 4 Eggs
  • 1 tsp Vanilla
  • 155g/1 cup *Sukrin granular (or sweetener of choice)
  • For the topping:
  • 233g/1 cup Greek Yogurt (or sour cream)
  • 25g/1/2 cup *Sukrin Icing sugar (or sweetener of choice)
  • 2 drops of liquid Stevia
  • ¼tsp vanilla
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 Sukrin, cream cheese, vanilla, and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1 hr 45 minutes or until the edges look set, the top is dry but the middle has a slight wobble. Combine yogurt (or sour cream) with Sukrin icing, vanilla and Stevia. Careful pour evenly over the top of the cheesecakeand return to oven for 10 minutes. 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). Refrigerate for at least 4-5 hours (or overnight) before cutting.
Notes
*Instead of Sukrin you may use Swerve or erythritol - you may use all powdered erythritol if preferred. Some of you have said that granular is hard to dissolve, it may depend on the brand. You can powder your own in a small blender. If you can't get the sukrin gold (a brown sugar type erythritol), you may use another brand or just double the amount of regular erythritol. Check my SHOP if you are in the UK.
**I used a 7" loose bottomed tin but you may use an 8". The cake won't be as high and it will cook faster - approx 1hr 30 min total.
Nutrition Information
Serving size:  Calories: 413 Fat: 38g Carbohydrates: 5.11g (3.7 net) Fibre: 1.34g Protein: 11.7g

Cheesecake