Tag Archives: sugar-free

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


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.

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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!

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  • 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
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  • Plan Comparisons with weight-loss tips
  • PLUS an explanation of Intermittent Fasting and the 5:2 and how to use them with the plans
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Sending love and gratitude to all of you – wishing you a happy, healthy future!

Kim xo

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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

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

Chocolate pie - unbaked

chocolate pie, baked

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


Teriyaki glazed cod – Kim’s Club


This is a lovely, low-calorie meal – yet highly satisfying!  Fresh cod is nice and meaty, yet tender and flaky.  It’s mild flavour lends itself to marinades if you are in the mood for a big flavour punch!

Teriyaki glazed cod - Kim's Club
Cod with a teriyaki style marinade and glaze.
Cuisine: Asian inspired
Recipe type: Fish
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 fresh cod fillets (about 150g each)
  • Marinade:
  • ¼ cup of either: soy sauce, coconut aminos or liquid soy aminos. (Stats are for coconut aminos)*
  • 2 tsp arrowroot powder
  • ½ cup of water
  • 2 drops Lemongrass drops (I use these from Ocado: Holy Lama Lemongrass Extract Spice Drops 5ml) OR 1 tsp of lemongrass paste
  • 3 drops of liquid Stevia OR your choice of sweetener - sweeten to taste.
  1. Pre-heat oven to moderate temp - Mix all the marinade ingredients together in a shallow baking dish. Add the cod and turn once to coat. Bake for about 20minutes or until flesh is opaque and flakes with a fork.
  2. Remove cod to a warm place and transfer the marinade to saucepan. Simmer on low, stirring constantly until mixture thickens slightly. Plate up, pour over the sauce and serve.
  3. In the pic I have served it over shirataki rice (slim rice) with some chopped, cooked red pepper and a side of spinach souffle and green beans.
Coconut aminos can be ordered through Amazon, they are higher in carbs than soy sauce or soy aminos but good if you are avoiding wheat and soy.
Nutrition Information
Serving size: 1 fillet Calories: 93 Carbohydrates: 7g Protein: 13g

cod prep

Low-Carb Biscuits/Scones – Kim’s Club


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!
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 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
  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!
Recipe type: Doughnuts
Serves: 15
Prep time: 
Cook time: 
Total time: 
  • 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)
  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.
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 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.


Low Carb Chocolate Fudge Cake Squares - Kim's Club
Coconut flour based chocolatey squares with a fudgey topping.
Recipe type: Dessert
Serves: 16
Prep time: 
Cook time: 
Total time: 
  • 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
  • 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
  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 Cake Mix Streusel Muffins – Kim’s Club

So there are times when we need a quick fix.  You know, you want something yummy, maybe the girls are coming for coffee, maybe the kids are asking for breakfast muffins and you just can’t be faffed with scratch baking?  So you spend some money on a mix.  In the low carb world this usually means spending a bigger chunk of cash then you would on a bog standard cake mix, but what’s a girl to do?  I ALWAYS splurge on a good mix stashed away in the cupboard for those moments.  You can buy the one I use by clicking on the link down the right side of the page.

Sukrin Streusal muffins

I wanted some cinnamon streusel muffins and I wanted them NOW.   I keep a box of Sukrin cake mix in the cupboard – yes it is a luxury – but I can tell you that it has saved my bacon (mmmmmm….bacon…) a few times.  Like when my daughter’s gluten-intolerant friend came over and her other friends were eating birthday cake!  I rustled cake up for her STAT!

Anyway I just thought I would throw this little tweaking of a cake mix out there in case any of you sometimes feel the way I do.  You don’t have to use THIS low-carb cake mix, I just find it is the best available here in the UK. (No, they don’t pay me to say that!)  This tweak should work with any cake mix, low carb or not.

Just take 2 tablespoons of the mix and set aside in a bowl with 3 tablespoons of ground almonds, 2 tablespoons of Erythritol, Truvia or Swerve, 1/4 tsp of cinnamon, and 1 tablespoon of butter.  Mix with a fork until grainy.

Follow the recipe on the box using the rest of the mix but adding 1/2 tsp of cinnamon.  (Feel free to use any other spices, I just like cinnamon).  Grease muffin pans, fill 3/4 full with mix and sprinkle streusel on top.  Bake according to box.

This mix made 16 muffins!  (I made big ones and small ones so I actually had about 18)  Each big muffin has 100 kcal, 7.5g carbs, 3g fibre (4.5g net carbs).  If you use a different mix adjust the nutrition accordingly.