Tag Archives: gluten-free. diabetic

Low-Carb Chocolate Chip Cookies – Kim’s Club

Well, it was inevitable that I would start to crave chocolate chip cookies at some point and that moment came 2 weeks ago!  My 10 year old niece came to stay and I wanted to treat her also – but in a healthy way – so I made 3 batches of these cookies with different almond flours and we devoured them all!  I hope you give them a go yourself and enjoy them as much as we did!Low-Carb Chocolate chip cookies

5.0 from 1 reviews
Low-Carb Chocolate Chip Cookies - Kim's Club
Almond flour based chocolate chip cookies
Author:
Recipe type: Dessert/Snack
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Vanilla Extract, 1tsp 4g
  • Butter - Unsalted and softened, ½ cup 100g
  • Sukrin - Gold, ½ cup 65 gr.
  • Truvia - Natural Sweetener, 1tbsp 5g
  • 1 egg
  • Salt, ¼tsp
  • Almond Flour, or ground almonds,1 cup 100g
  • Whey, 20 g
  • Baking Powder, 1 tsp
  • Cavalier - Dark Chocolate Sweetened W Stevia, 1 bar - or Chocoperfection or chocolate of your choice, chopped.
Instructions
  1. Preheat oven to 350f, 190C, Gas mark 4 and line a baking sheet with baking parchment. Combine the butter and sweeteners and mix well (I use a hand mixer/electric whisk). Add vanilla and egg and mix well. Add remaining ingredients - leaving the chocolate bits till last. Drop by spoonfuls onto baking sheet. Bake about 9 minutes or until golden brown at the edges. Cool completely.
Notes
I tried these with a variety of almond flours & ground almonds and it works with all of them. With ground almonds they will spread more, and with reduced fat almond flour they need to be pressed down with a fork. But all of them were delicious! These stats are for bog standard almond flour and sugar free chocolate.
Nutrition Information
Serving size: 1 cookie Calories: 166 Fat: 15g Carbohydrates: 4g (3net) Fibre: 1g Protein: 4g

 

Slow roasted chicken with fennel and peppers – Kim’s Club

I made this for a dinner party – some low-carbers and some not.  It was a good party food because I could make it ahead and forget about it…hence enjoying the party myself!  I served it with my cauli-ceriac mash to soak up the juices.  Everyone seemed to enjoy it (clean plates and yums…..) and I felt quite virtuous! (Always a good thing).  I made double this recipe so I had leftovers and can say it reheated very well.  I’m sure it would freeze well too!   It would also work well in a slow-cooker,  just let it cook all day on low.

 

Slow roasted chicken with fennel and peppers - Kim's Club
Mediterranean style chicken - slow roasted to melt in your mouth!
Author:
Recipe type: Main
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Chicken Leg Quarters - (Leg and Thigh), 4 PIECE
  • Fennel bulb 1 whole - quartered lengthwise
  • Whole Red Pepper, 1 whole - sliced into 8 strips
  • Pitted Dry Black Olives, 35 g
  • Pitted Green Olives With Herbs & Garlic, 30 g
  • Wine, White, Dry, 100 ml
  • Cherry Tomatoes, 6 halved
  • Worcestershire Sauce, 1 Tsp/5ml
  • Garlic Clove, 2 cloves, crushed or finely minced
  • Olive Oil, 1 tbsp
  • Feta cheese, cubed 100 g
  • Mixed herbs - about a tsp.
  • Salt and pepper
Instructions
  1. At least an hour ahead (or overnight) marinate your chicken. Place the chicken in a sealeable bag. Mix the balsamic, wine, garlic and worcestershire sauce and pour over the chicken. Mush it around the chicken and keep in the fridge, turning every so often to keep chicken coated. When you are ready to cook, turn your oven to gas 2,150C, 300F. Place the fennel in a roasting tin (not too big - you want everything to fit snugly if you can), evenly scatter over the halved tomatoes, peppers and olives. Then scatter over the feta cheese. Place the chicken on top of the veg and pour the marinade over all. Sprinkle with mixed herbs and a grinding of salt & pepper. Drizzle with the olive oil, then cover your dish with a layer of baking parchment and a layer of foil, sealing the edges. Cook for 2.5hrs, remove foil and parchment, increase temp to Gas 4, 180C, 350F and cook for 30 minutes more to brown the skin. Serve!
Nutrition Information
Serving size: ¼ Calories: 461 Fat: 14g Carbohydrates: 9g (6net) Fibre: 3g Protein: 6g

chicken:fennel2

Low Carb Fried Chicken – Kim’s Club

Low Carb Fried Chicken - Kim's Club
Succulent oven-fried chicken - easy!
Author:
Recipe type: Main Meal - Dinner
Serves: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 6 boneless, skinless chicken thighs*
  • 50g/2oz greek Yogurt
  • 1tsp lemon juice
  • 50g/2oz pork rinds/pork scratchings (I used hot seasoned, if plain add seasoning)
  • 50g/2oz grated parmesan
  • 1 tsp mixed herbs
  • ½tsp garlic granules
Instructions
  1. Preheat oven to gas mark 4 - 350F - 180C
  2. Cover a baking sheet or pan (with a lip, to hold the juices) with foil (for easy clean-up) topped with baking parchment.
  3. Mix yogurt and lemon juice in a bowl, add chicken and mix until well covered.
  4. Whizz up remaining ingredients in food processor until it resembles grains.
  5. Dip chicken into coating, place on prepared pan and bake for 30-40 minutes until golden brown and juices run clear.
Notes
*If using different chicken parts or with skin on - adjust the stats. Recipe can easily be reduced or increased. If using plain pork rinds add seasoning to taste.
Nutrition Information
Serving size: 2 thighs Calories: 372 Fat: 22.74g Carbohydrates: .86g Protein: 39.16

chicken