Tag Archives: Low Carbohydrate

Spicy Chorizo Chicken – Kim’s Club

chorizo chThis spicy roast chicken with chorizo, chilis, lemon and fresh coriander (cilantro) combines some of my all time favourite things!  The smoky, rich, saltiness of chorizo with the flavour hit of cilantro and lemon – all with my favourite roast chicken!  Don’t worry about the mixture getting black with the roasting, I found the flavour was all there.  If you wish to minimise it then go ahead and cover with foil for the first 40m, then roast uncovered for the last 20.

Sorry about the finished photos – greedy me just dove in before remembering to take a pic!  That is the hardest part of being recipe developer!

Spicy Chorizo Chicken - Kim's Club
Spicy spatchcocked chicken roasted with chorizo, chilis, lemon and coriander (cilantro).
Recipe type: Main course - roast
Serves: 4-6
Prep time: 
Cook time: 
Total time: 
  • 1 whole chicken - spatchcocked
  • 1 whole cooking chorizo
  • ½ lemon
  • handful of fresh coriander (cilantro) leaves
  • 2 birdseye chilis (more or less depending on your heat preference)
  • Olive oil - a glug - no need to be exact!
  1. A spicy chorizo chicken for a hot Valentine's day (or any other day!)
  2. *In a food processor grind 1 whole cooking chorizo with the flesh, 2 birdseye chillis (more or less depending on heat preference), juice and rind of half a lemon (get the pips out) and a handful or coriander (cilantro) leaves - add a glug of olive oil.
  3. *Spatchcock a whole chicken (not strictly necessary but will cook faster and hold more of the mixture). Google it if you do not know how!
  4. *Cut deep slashes into the chicken and push the chorizo mixture into the slashes and spread over whole bird.
  5. *Roast uncovered in a moderate oven about 1hr or until cooked through.
  6. As usual greedy me decided to dive in before I remembered to take a pic of the final dish!! But you get the idea...

chorizo chicken processchorizo chicken slash

chorizo ch prepchorizo ch 1

Snickerdoodles – Low-carb, sugar-free,gluten-free – Kim’s Club


I have really been wanting snickerdoodles lately.  Not the flat cinnamon cookies masquerading as snickerdoodles these days but the ones I remember from childhood.  Puffy, cakey, little mounds of cinnamon deliciousness.  The first time I had them they had to be removed from my sight – I just couldn’t stop!  The originals are not going to work on a low-carb diet, but these will!

Snickerdoodles - Low-carb, sugar-free,gluten-free - Kim's Club
Lovely cinnamon cookies with a cakey texture-
Recipe type: Dessert/snack
Serves: 30
Prep time: 
Cook time: 
Total time: 
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 2 drops of cinnamon flavouring/extract (optional but does add a boost of cinnamon flavour!)
  • ½ tsp of ground cinnamon (can increase to 1 tsp if you don't have the flavouring)
  • 1tsp vanilla extract
  • 150g 5oz ground almonds
  • 100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
  • 2tbsp coconut flour
  • 2 eggs yolks
  • 1tbsp egg white
  • 75g 3oz sugar substitute such as Natvia, Sukrin, etc. combined with
  • 1tsp ground cinnamon to make cinnamon sugar
  1. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.Mix butter, sugar substitute, extracts together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the cinnamon sugar.
  2. Take walnut size pieces of dough and shape into balls. Roll in cinnamon sugar, place on cookie sheet lined with baking parchment and press down lightly on each. Bake until lightly golden for 10 - 12minutes.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2 (1net) Fibre: g Protein: 3g


Almond Crescents, Low-Carb & Gluten-free – Kim’s Club

Almond crescents

I love almondy crescent cookies and when I saw a recipe I decided to try to adapt it to low-carb!  Success! 1 net carb each and 93kcal.  Nice year round with a coffee or afternoon tea, but especially welcome at this time of year when everyone else is hoarding their boxes of cookies and chocolates!

For best results weigh your ingredients!

Almond Crescents, Low-Carb & Gluten-free - Kim's Club
Buttery almond crescents with a marzipan flavour....
Recipe type: cookies
Serves: 30
Prep time: 
Cook time: 
Total time: 
  • 175g 6oz butter
  • 150g 5oz. sugar substitute (such as Sukrin, Natvia or Swerve)
  • 1tsp almond extract
  • 150g 5oz ground almonds
  • 100g 3.5oz fine almond flour (Sukrin fat-reduced almond flour)
  • 2tbsp coconut flour
  • 2 eggs yolks
  • 1tbsp egg white
  • 75g 3oz Powdered sugar (icing sugar) substitute such as Natvia, Sukrin, etc. to finish.
  1. Mix butter, sugar substitute, almond extract together (easiest done in food processor if you have one), then add egg yolks and the tbsp of egg white. Mix well, then add rest of ingredients EXCEPT for the powdered sugar sub. Wrap dough in clingfilm (saran wrap) and chill for an hr.
  2. Preheat oven to 350F, 180c, GAS MARK 4. Line a baking sheet with baking parchment.
  3. Take walnut size pieces of dough and shape into crescents. Bake until lightly golden for 12-15minutes. Gently coat in the powdered sugar substitute while warm and leave to cool completely.
Nutrition Information
Serving size: 1 Calories: 93 Fat: 8g Carbohydrates: 2g (1net) Fibre: 1g Protein: 3g


Low-Carb Coconut muffins (Cornbread style) – Kim’s Club

coconut muffincoconut muffin 2


As you all I know, I’m from the States originally.  I haven’t met an American yet that doesn’t love their cornbread – it’s not just a southern thing either!  Well I have to say it is something I really miss and have tried to replicate it a few times.  This time I just set out to make a nice coconut muffin I could have for breakfast.  Amazingly, they turned out to be a very good stand-in for corn muffins!  Mine are quite a cornbread yellow because the yolks of my eggs are deep orange.  If your yolks are pale, your muffins will be too.

Now you can change up this recipe by adding shredded cheese and jalapenos – more of a tex-mex corn muffin.  You can reduce or increase the sweetener, or add other flavourings.  Have fun and enjoy!  (Now where did I put that bowl of chilli?)

Low-Carb Coconut muffins (Cornbread style) - Kim's Club
A cornbread type muffin with a mild coconut flavour - a great accompaniment to chili. or just to enjoy with a pat of butter and a good coffee!
Recipe type: Cakes & Muffins
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 2 Tbsp, Organic Coconut Manna
  • ½ cup, 120g GreekYogurt
  • 3 Eggs
  • 1 tsp(s) Salt
  • 2 tsp(s) Baking Powder
  • 1 tsp(s) Vanilla extract
  • ⅔ cup 62g Coconut Flour
  • ¼ 55g cup powdered Natvia icing sugar style(or sweetener of choice)
  • 2.50 fluid ounce, Almond Milk - Unsweetened
  • 1 tbsp Apple cider vinegar
  1. Preheat oven to 190C, 375F, Gas mark 5.
  2. In a medium bowl warm the coconut manna until very soft. Beat in the yogurt, vanilla and eggs. Add the dry ingredients, mix well and finally add the almond milk to make a thick, soft batter.
  3. Fill muffin cups ⅔ full. (I use a deep silicone muffin tray, you can use any muffin tray but grease well first or use muffin papers. My deep muffin tray - like a popover tray - makes 8 servings, if using smaller you will get more, they will cook faster and the stats will change.)
  4. Bake for 25-30 minutes depending on your oven, until a toothpick comes out clean.
Nutrition Information
Serving size: 1 Calories: 140 Fat: 8g Carbohydrates: 8g (3net) Fibre: 5g Protein: 7g

coconut muffin prep

My (very low-carb) Isle of Wight adventure

IOW-cottageAt the end of September, when England was having a glorious indian summer, I booked a tiny vintage cottage on the Isle of Wight.  I had decided to get away on my own for a week, experience my own company, eat very low carb, go for long seaside walks and generally leave real life behind as a little experiment.  I thought you all might be interested in the dietary side of my little adventure especially, so here is my experience!

My weight had been stuck for some time, despite my being a weight-loss guru….pretty much for two reasons.  1. I eat too much of my own recipes and let’s face it, even low carb goodies are still goodies at the end of the day and can really add up.  That’s why I have rules about them in my weight-loss plans. 2.  There are a couple of things I have trouble living without – coffee-mate and my daily glass of wine.  They make life lovely for me, but I don’t advocate them. (And I still had them on this adventure!).  This is a hard admission for me but, see?  I struggle too!  My low-carb diet keeps me fairly slim but I still have about 10lbs to lose.

Isn’t this cute?

IOW-cottage interior

For this week, I made some of my low-carb scones (biscuits) to have for breakfast and took seven, one for each morning. I also took two dozen eggs, cheddar cheese, butter, olive oil, coconut oil, two rib-eye steaks, 1/2 doz chicken wings, two chicken leg/thigh pieces, two salmon fillets, a spatchcocked poussin (cornish hen), slim noodles (konjac), feta cheese, lemons, garlic salt and salad. Also a tin of pumpkin puree, pumpkin spice, Natvia sweetener, cocoa powder, almond milk, coffee and some soy cream (I’m lactose intolerant). I made a nice seasoning sauce by taking soy aminos (coconut aminos would be even better!), adding a bit of hot sauce and stevia drops to the bottle.  I also took some Ohso probiotic sugar-free chocolate bars.  They are tiny but a nice treat late at night.  I also had a good bottle of champagne (this was a holiday, after all), and a good bottle of pinot grigio!


This was my tiny kitchen.  Yes, that’s a cake above the fridge that the owners left for me but I didn’t touch it – honest!

Every morning I had my coffee (with coffee-mate – honestly I would have had cream if I could tolerate it!)  and a toasted, buttered scone.  Then I would go for a walk on the beach.



Lunch was eggs – scrambled or a cheese omelette, 2-3 eggs.  Sometimes a salad with olive oil, lemon and feta cheese.

In the afternoon I usually made a pumpkin spice latte with my almond milk, a bit of cream, a spoonful of pumpkin puree, Natvia and pumpkin spice.  It felt a real treat and filled me up until dinner. Then I would go for an afternoon walk.

I ate my dinner earlier than usual, about 6pm.  I had a glass of Champagne or wine with my meal. My evening meals were filling and delicious – this was not about serious deprivation!

I cooked with the coconut oil.

  1. 2 grilled salmon fillets with slim noodles and my special sauce (see above – similar to teriyaki).

  2. a pile of grilled chicken wings, again, marinated in my special sauce first.

  3. ribeye steak and feta salad.

  4. whole spatchcocked poussin, roasted with salt and pepper and lemon.

  5. 2 chicken leg quarters that had been marinated in my special sauce.

  6. ribeye steak and salad

  7. eggs again for dinner!  A big cheese omelette.

Then I watched the sunset.


And in the evening I made a big mug of hot chocolate with my almond milk, cream (yes, soy – use real cream if you can, or coconut cream!), Natvia, and cocoa powder…..and had my little Ohso sugar-free probiotic chocolate bar.

Despite my non-keto extras, I was in ketosis the whole week.  At the end of the week I had lost 3 lbs, which is astounding for me!  I know it was not just the diet – it was also the walking, which I just don’t do enough of at home.  I think I averaged an hr a day.  It was so nice to walk by the sea and I had amazing weather.  I loved eating this way and being away from home meant I was not tempted by other foods or even overdoing it while I experiment in the kitchen.

So this was my experiment, and I am going to try to do it a home too!  (Without the champagne – that was a holiday treat.  But maybe a nice dry cava..)  You might like to conduct your own experiment!  It seemed to work well to break a stall.  Ongoing I would advise you add more veggies and salad.

Before I left I already knew that this way of eating significantly lowered my risk of heart disease, since I had a recent check-up.  It’s the lack of sugars and starches that lowers your triglycerides which means you don’t have fat zooming around your body looking for an artery….


Happy eating!


Cheesy crab and artichoke dip – Kim’s Club

Cheesy crab and artichoke dip

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.

For help in buying for those of you in the UK – here is a link to may shop:  http://kimsclub.co.uk/?page_id=853

Cheesy crab and artichoke dip - Kim's Club
Creamy, chunky, cheesy, bubbly artichoke and crab dip.
Recipe type: Appetiser/party food
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 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.
  1. 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.
Nutrition Information
Serving size:  Calories: 240 Fat: 19 Carbohydrates: 4 (1.5 net) Fibre: 2.5g Protein: 13


PS – If you need a little help getting started, here is a link to my LCHF weight loss plan – only 1£!  http://kimsclub.co.uk/?page_id=914


Enjoy!  Sending love and gratitude – Kim

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!?



Easy Chocolate Brownies, Low-Carb & Gluten Free - Kim's Club
A very dark, rich brownie. Easy, peasy!
Recipe type: Dessert
Serves: 36
Prep time: 
Cook time: 
Total time: 
  • 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)
  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)
**(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


Weight-Loss Downloads

Kim So many people are asking for my help but either can’t afford the consultation fees or don’t want long distance consultations.

I really want to help as many people as I can, I work hard on the free recipes and want to make my weight-loss guides as affordable as possible.

Therefore I have been working for months on gathering all my years of experience in helping people lose weight into PDF’s that you will be able to download and use as a lifetime set of guides, so that YOU can become your OWN weight-loss coach!

YOU GET ALL THE PLANS FOR £5!   ($7.50)  I will cover the Low-carb (LCHF/Ketogenic) plan, the Paleo plan, the Food-combining plan, with sample menus, shopping lists, plan comparisons, fast results guide and ways to boost your weight-loss when you stall.  PLUS how to boost your weight-loss using the 5-2 plan and my own 9-12-15 plan!

I am endeavouring to make these guides as simple to follow as possible so you can get started right away. Have a read through, follow my advice, find the plan that you like the best, stick it on your fridge, use your shopping lists and GO!  You can DO IT!

The beauty of my plans is that you can move from one to another to help keep your metabolism going when weight-loss slows down. I will tell you how.

AND as an introductory offer I am only charging £5 (approx. $7.50) for the whole lot.  This is the best value downloadable weight-loss guide going.  Of course, you could spend it on a fancy coffee, or a slice of cake or a discounted DVD even!  But maybe you and your health and happiness deserve this a wee bit more?  How about getting slim and healthy and staying that way for the rest of your life?  And actually enjoying the process?

This is what you get – Low-glycemic, healthy, easy, weight-loss plans:

My fast results plan on which you will lose weight quickly as well as helping your body to gently transition to fat burning.  This fast results plan will also help you to move in and out of the other plans and/or maintenance without weight gain ‘bounce-back’!

Also included:

  • Paleo weight-loss plan
  • Low-Carb (LCHF/KETOGENIC) weight-loss plan
  • Food-Combining weight-loss plan  (How I lost 50lb!)
  • Overviews of each plan
  • Shopping lists for each plan
  • Menu ideas for each plan
  • Plan Comparisons with weight-loss tips
  • PLUS an explanation of Intermittent Fasting and the 5:2 and how to use them with the plans
  • PLUS my own 9-12-15 to boost weight loss, break a stall and keep your metabolism high
  • PLUS more stall breaker methods
  • PLUS how to use the plans with each other to find your happiest lifetime plan and/or break a stall (everyone stalls at some point and starving yourself is NOT the answer!).

I will also answer as many questions as I feasibly can.  Just email me at kimclaus1@aol.com or head over to my facebook page  https://www.facebook.com/kimsclubuk

If you have any trouble accessing the downloads please contact me. 

Sending love and gratitude to all of you – wishing you a happy, healthy future!

Kim xo

My pay button will take you to paypal – where you can use a credit card or bank debit card.  You don’t need to have a paypal account.


What others say about my plans…

“Got the set! Thanks Kim for all your loving work in such an important field.”  – Kasey USA

“Having been on all kinds of ‘diets’ I stumbled into Kim via Facebook and thought “why not – I’ve tried literally everything else!”. With Kim’s initial assessment of my lifestyle, food issues, loves and loathes, she put together a plan to suit my needs. Whilst change can sometimes be hard, and some days are harder than others (life wouldn’t be interesting if it were all plain sailing), the low carb food combining has been a bit of a breeze. When things have got a bit wobbly, Kim has been fantastic in helping to get me back on track. I’ve never felt deprived and have pretty large (but healthy) meals. As of this morning (probably 6 weeks in – with a couple of blips), I’ve lost 11lbs! On other ‘traditional’ group diets I initially lose loads and then things stall, this approach is slow and steady! The 1:2:1 approach has really worked well for me, Kim is very easy to talk to, will listen to you and make recommendations that work to fit your lifestyle. If you have a sweet tooth, even on low carb there’s an option. I would highly recommend Kim’s Club, but remember that Kim is there to support you, without the will to achieve you won’t meet your goals, but Kim will definitely help steer you in the right direction.” – Sarah  UK

“Thanks to Kim for kick starting my weight loss and heathy eating programme. I’ve found it easy to follow and inspiring. I feel so much better already and I’m looking forward to a slimmer, bloat free summer!! Thank you Kim” – Caroline UK

“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!
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 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
  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

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.


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.
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
  • 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)
  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.
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