Tag Archives: vegetarian

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.

NOTE: I HAVE JUST MADE THIS RECIPE WITH NO ALCOHOL AND INCREASED SALT TO 1/2TSP.  IT IS STILL SCOOPABLE!! YAY!

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.
Author:
Recipe type: Dessert
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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)
Instructions
  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.
Notes
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

 

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 Baked Custard – Kim’s Club

Sometimes only ‘nursery food’ will do.  You know, times when you are feeling low and maybe just a little bit needy?  When you want something your mother used to make?  Well, this is my thing.  I adore baked custard.  But I wanted to make one that didn’t have much dairy (in fact you can make it with no dairy if you use a dairy-free butter substitute).  I also wanted a low calorie treat AND low carb ’cause that’s how I’m hangin’ these days!  Still, it really needs to BE a treat with a luxurious mouth feel.  I figure some of you might feel the same – so here it is!

5.0 from 1 reviews
Low Carb Baked Custard - Kim's Club
A luxurious tasting low calorie and low carb baked custard, sprinkled with nutmeg.
Author:
Recipe type: Dessert
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 eggs
  • 200ml/7oz Sugar Free Almond Milk (I use Alpro)
  • 10g/1 heaped tsp of butter, ghee or coconut oil
  • 80g/1/2cup Sukrin (Erythritol) Granular (see link on right side of page)
  • (For Paleo substitute honey or maple syrup, stats are for sugar free)*
  • 1tsp Vanilla
  • pinch of nutmeg
  • Boiling water, about a litre
Instructions
  1. Preheat oven to gas mark 4, 180C, 350F. Take a deep baking tin and place 4 ramekins inside.
  2. Warm the almond milk with the butter (or substitute) until butter melts. With a blender or whisk, blend in the eggs, Sukrin and vanilla until very well combined. You may add a bit of nutmeg to the mixture if desired.
  3. Fill the ramekins, sprinkle tops with nutmeg and place baking tray in the oven. Pour boiling water into the tray carefully before shutting the oven door.
  4. Bake about 30 minutes or until knife inserted in center comes out clean.
Notes
*for Paleo sweeten to taste with honey or maple syrup and use ghee or coconut oil
Nutrition Information
Serving size: 1 Calories: 57 Fat: 5g Carbohydrates: 1g (0net) Fibre: 1g Protein: 3g

baked custard

Low-Carb Chocolate Cheesecake – Kim’s Club

I decided to make this to bring to a dinner party last night.  It was very good, if I say so myself!  I used to CRAVE chocolate cheesecake – craving sorted!  Now I must try again on a plain cheeesecake (which I RUINED on my last attempt, but it tasted great!). Being a good guest I left the last two pieces for the hostess but, oh, did I ever want to take it home and have a private midnight fridge raid!  (Have I mentioned how greedy I am?) This isn’t difficult to make and the crust was very much like a graham cracker or cookie crumb crust.  I’m lactose intolerant so I use a brand in the UK called LactoFree for my cream and cream cheese but regular products will work fine.  Please see notes regarding sweeteners and chocolate.  This really is much easier than it seems!

5.0 from 1 reviews
Low-Carb Chocolate Cheesecake - Kim's Club
Chocolate cheesecake with a buttery sweet almond base - low-carb, sugar and grain free!
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • For the crust:
  • 145g/1¼ cups Ground almonds (see UK link on right side of page)
  • 50g/4tbsp/half-stick Butter, melted (I prefer salted butter for the crust)
  • 25g/1/4 cup *Sukrin Melis Icing (see UK link on right side of page)
  • 25g/1/4 cup *Sukrin Gold (see UK link on right side of page)
  • For the filling:
  • 100ml/31/2oz Whipping cream, whipped (I use LactoFree cream, Ocado)
  • 400g/2pkgs Cream cheese (I use LactoFree cream, Ocado)
  • 3 Eggs
  • 2tbsp Unsweetened cocoa powder (I use Green & Blacks)
  • 1 tsp Vanilla
  • ⅛ tsp salt
  • 155g/1 cup *Sukrin granular (see UK link on right side of page)
  • For the topping:
  • 42g/1½oz **Stevia sweetened dark chocolate (see UK link on right side of page)
  • 2tbsp cream or coconut cream
  • 4 drops of liquid Stevia (see UK link on right side of page)
  • ¼tsp vanilla
  • pinch of salt
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 cocoa powder, then add Sukrin, cream cheese, vanilla, salt and eggs. Whisk well and pour into prepared pan.
  4. Return to oven for approx. 1/1/2 hrs or until the edges look set, the top is dry but the middle has a slight wobble. 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). Melt the chocolate with the cream, vanilla and salt either over simmering water or carefully in the microwave (I use the microwave for 50sec). Stir well to combine and drizzle over the cake. Refrigerate for at least 3 hours before cutting.
Notes
*Granulated Erythritol or Swerve may be used in place of all the Sukrin products.
**Any very dark chocolate, unsweetened chocolate or Chocoperfection may be used but adjust sweetening to taste and nutritional stats.
Nutrition Information
Serving size:  Calories: 393 Fat: 37g Carbohydrates: 4.8g (2.8 net) Fibre: 2g Protein: 10.2g

Low-Carb Chocolate Cheesecake-Kim's Clubchocolate cheesecake slice

Low-Carb Grilled Goats Cheese Salad – Kim’s Club

Low-Carb Grilled Goats Cheese Salad - Kim's Club
Grilled goats cheese salad with pesto dressing and toasted pine nuts for a light lunch or starter/appetiser.
Author:
Recipe type: salad
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 100g/3.5oz round of goats cheese (with rind, I use Capricorn English Goats Cheese)
  • 70g/2.5oz Wild Rocket (Arugula)
  • 10g/1/4oz Toasted Pine nuts
  • For the pesto:
  • 3 tbsp Parmesan, finely grated
  • 1clove garlic
  • 50g/2oz pine nuts
  • 40g/about 1.5 cups fresh basil
  • 5 - 6 tbsp olive oil
  • Extra olive oil and lemon juice for the dressing
Instructions
  1. divided the rocket (arugula) between 2 plates. Split the cheese in half lengthwise and place cut side up on grill pan. Smear a bit of olive oil over the cut surface and grill until just turning golden and bubbly.
  2. Toast the 10g of pine nuts in a dry fry pan shaking frequently until golden (careful, they burn easily).
  3. To make the pesto, add all pesto ingredients to a bullet blender and blend until finely chopped and blended. (This will keep in a jar in the fridge for a week). Take 2 tbsp of pesto and add lemon juice and olive oil to make a liquid consistency (about a tsp of lemon and 1-2 tbsp of olive oil).
  4. Place the grilled goats cheese on the greens, scatter with the toasted pine nuts and drizzle over the pesto dressing.
Nutrition Information
Serving size: 1 Calories: 295 Fat: 27g Carbohydrates: 1.7g (.87gnet) Fibre: .83 Protein: 20g

goats cheese salad

Globe Artichoke – Kim’s Club

Globe Artichoke - Kim's Club
Lovely globe artichoke, simmered with herbs and spices.
Author:
Recipe type: light meal/side dish/starter
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Globe artichoke -1 per person
  • 1 bay leaf
  • 1 clove garlic
  • 6 whole cloves (spice)
Instructions
  1. Prepare the artichokes: If the leaves have spiky ends, trim tips with scissors. (This was always my job as a kid!). Cut stem off at base so the artichoke will sit.
  2. Take a large pot (large enough to sit the artichokes in, base down, with a lid), add bay, clove and garlic, then artichokes. Fill with water halfway up sides of the artichokes, put lid on and bring to a simmer.
  3. Simmer about 40 minutes for medium size artichokes, or until a leaf can be pulled away easily.
Notes
Serve with melted butter, mayo, hollandaise or any dip of choice. Pull leaves, dip in sauce, scrap flesh from base of leaf with teeth. When you get to the centre, remove small leaves and scrap the hairy choke from the base with a knife or spoon and discard. Slice the meaty base and dip...mmmmmmm.

Great diet food - low calorie (depending on dip!), low carb and labour intensive so you feel you are having a real meal! Also very good for the digestion.
Nutrition Information
Calories: 60 Carbohydrates: 13g (6net) Fibre: 7g

artichoke cookartichoke:cut

Low Carb Mushroom Omelet – Kim’s Club

Low Carb Mushroom Omelet - Kim's Club
A quick, low carb, low calorie, flavourful omelet
Author:
Recipe type: Breakfas/Brunch/Lunch
Serves: 1
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100g/1 cup chestnut mushrooms, chopped
  • 100ml/31/2 oz unsweetened almond milk
  • 25g/1 oz soft goats cheese
  • 1 tsp xanthan gum
  • ½ tsp worcestershire
  • ½ vegetable stock cube
  • ¼ tsp garlic granules
  • ½ tsp mixed herbs
  • 1 egg
Instructions
  1. Combine all ingredients except mushrooms and egg in a saucepan. Bring to a simmer, whisking well until well combined and thickened. Add mushrooms and simmer for a few minutes.
  2. Heat a small, non-stick fry pan. Beat egg and add to pan, swirling to cover bottom. When just cooked through, add mushroom mixture, fold over and serve.
Nutrition Information
Serving size: 1 Calories: 175 Fat: 12g Carbohydrates: 4 (1g net) Fibre: 3g Protein: 8g

 

Low Carb Mini Coconut Cakes – Kim’s Club

Mini Coconut Cakes - Kim's Club
Lovely mini coconut cakes with a chocolate topping
Author:
Recipe type: Desserts/snacks
Serves: 18
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 35g/1/4 cup coconut flour
  • 20g/2 tbsp ground almonds
  • 35g/1/4 cup desiccated coconut
  • 1tbsp Truvia/Stevia*
  • 2tbsp Sukrin or other erythritol granular*
  • ⅛ tsp salt
  • ¼tsp baking powder
  • 10g/1tbsp melted coconut oil
  • 65g/1/4cup greek yogurt
  • 2 eggs
  • ½tsp coconut flavouring
  • 30g Cavalier Stevia sweetened dark chocolateor other sugar-free or low-sugar dark chocolate.
Instructions
  1. Preheat oven to gas mark 5-375F-190C.
  2. Mix dry ingredients in a bowl. In a separate bowl mix the wet ingredients. Combine well. Spoon into a mini doughnut pan that has been greased well with coconut oil. (Alternatively use a mini muffin pan). Bake 8-10 minutes until puffed and golden. Cool completely before removing. Melt chocolate in microwave or bain-marie. Drizzle chocolate over upside down cakes (nicer presentation!) Pop into freezer a few minutes to set chocolate.
Notes
Stats based on using the mini doughnut pan (from Amazon - I love it! Looks pretty, easy portion control and cooks quickly) - if using mini muffin pan you will make fewer.

*You may substitute 4 tbsp of Swerve for the sweeteners, or add 4 drops of liquid Stevia instead of the Truvia/Stevia. Ifyou are in the uk there are links for buying on the right side of the page. In the USA try Amazon for Swerve.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 4g Carbohydrates: .76g (.4net) Sugar: 0 Fibre: .35 Protein: 1.24

doughnut pan coconut cakes 3