I wanted to wait til I made this again to get better pics but I felt I would be doing you all a disservice by making you wait – this recipe is that fabulous! I am purposely being slightly vague about measurements because you are all over the world with different sized containers and honestly, a few ozs either way won’t affect this recipe. I can’t take credit – my daughter returned from a trip to Washington DC and said this was a popular dish. She recreated for me! DO try it – it is dead easy and so delicious. Take it to a party and everyone will adore you! Try making my low-carb cheese crackers: http://kimsclub.co.uk/?p=478 or my low-carb tortilla chips: http://kimsclub.co.uk/?p=501 to serve with it.
I listed servings for 8 – which is greedy because this is a very rich dish. (Perfect LCHF) We made it for a party of 10 and it served that many fine.
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Author: Kim's Club
Recipe type: Appetiser/party food
1 pkg of cream cheese (I use Lactofree but any good creamy cheese such as Philadelphia will do)
1 container of fresh white crabmeat (about a cup)
1 container of artichoke hearts, drained (I use grilled artichokes in olive oil but it isn't necessary - just buy the best you can get) about a cup
Fresh grated cheddar cheese (about a cup)
Fresh lemon juice
Season to taste - if you can get Old Bay seasoning ½tsp is very good. Otherwise salt, pepper and a bit of paprika.
Preheat oven to 400F, 200C, Gas mark 6. Finely chop the artichoke hearts and mix into the cream cheese along with the crab. Add half the cheddar, a squeeze of lemon and mix well. Season to taste and put into a small oven-proof baking dish. Sprinkle remaining cheddar on top. Bake for 15-20 minutes until bubbly and turing golden. ....and YUM!
This recipe is very rich - I put 8 servings, but it will probably serve more. We made this for a family party of 10, (with other nibbles) and were fine.
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)
A classic New York style vanilla cheesecake - need I say more?
Author: Kim's Club
Recipe type: Dessert
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
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
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.
Remove from oven and set aside. Reduce temp to Gas mark 4, 180C, 350F.
With electric whisk, combine whipped cream with Sukrin, cream cheese, vanilla, and eggs. Whisk well and pour into prepared pan.
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.
*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.
When I was growing up – during my teen years – my mother was divorced and raising us on her own. She pretty much made the same easy dinners every week. Her name was Josephine and one of those suppers was Eggs Benedict made with crispy bacon instead of Canadian bacon or ham. My brother and I loved it and I have made it this way ever since!
Lovely poached egg on a low-carb muffin topped with bacon and Hollandaise
Author: Kim's Club
Recipe type: Breakfast/Brunch
10g/1tbsp Ground flax
10g/1tbsp Ground almonds
5g/1tsp of dry grated parmesan OR ½ tsp peanut flour (these both improve the flavour)
pinch of salt
20g/1 heaped tbsp cream cheese
1tbsp unsweetened almond milk if needed
2 poached eggs
2-4 rashers of streaky bacon (or any bacon you fancy) cooked well.
2 tbsp of hollandaise (I use Erik's fresh Hollandaise from Ocado and Waitrose but you can make your own)*
125g/1/14 sticks butter
2 egg yolks
½ tsp vinegar
lemon juice and cayenne pepper
To make the muffin:
combine the first 4 ingredients and mix very well, adding a bit of almond milk if mixture is too thick. You want it to be thick but falling off the spoon.
Spoon into a round, greased, microwaveable ramekin or mug and microwave on high for 1 minute or until set. Turn out and slice lengthwise and toast (I use the toaster on high setting.)
To Make the Hollandaise:
Place yolks in a bowl over simmering water. Add vinegar and combine. Melt butter until just sizzling. Very slowly whisk the butter into the egg yolks. Keep whisking until pale, creamy and thick. Remove from heat and add lemon juice and a dash of cayenne pepper to taste.
Butter your muffin, top with bacon, then egg, then Hollandaise.
In order to create baked goods we need a low carb substitute for flours. Although there are many gluten free options on the shelves, there are no low carb options. So now we need to get creative!
The best options are nut flours, especially ground almonds and coconut flour. These behave very differently from wheat flour AND from each other, but they are essential if you wish to make low carb goodies. Ground almonds and coconut flour can easily be bought these days. I can find ground almonds everywhere and coconut flour and coconut oil I have bought from Ocado as well as Amazon. I now buy ground almonds in bulk from Amazon as well to save money. Peanut flour and sesame flour are also available. Another useful ingredient is psyllium husks. They help give body and structure to some baked goods. I use xanthan gum in some recipes for thickening. Whey powder or powdered egg whites are useful for adding a lighter texture to baked goods. Flax seeds are another useful ingredient, similiar in use to psyllium for adding bulk, texture and strength to a recipe.
Bear in mind that Coconut flour is very high in fibre and very absorbent. You need less and you need to add more liquid & extra eggs. I usually use a combination of almond flour and coconut flour and add an extra egg.
I keep a basket in the kitchen filled with just my special baking ingredients so when I want to make something it is all there and I’m not tempted to substitute something that isn’t going to be good for my body.
If your local supermarket doesn’t stock these your local health food store might if you don’t want to use Amazon. Certainly it is worth asking!