3 tbsp almond flour (you can switch for coconut flour if preferred)
3 tbsp cocoa powder
2 tbsp butter
1 medium egg
1 tsp vanilla extract
1 tbsp milk
1 square dark chocolate (over 70% cocoa)
1. Add all dry ingredients to a mug and mix.
2. Add butter, milk and vanilla extract and mix well.
3. Place mug in the microwave for 2-3 minutes. (Every microwave varies on cooking time so keep an eye on this)
To serve – whip up 2 tbsp double cream and top with berries.
9 Eggs (medium)
300g Dark Chocolate (minimum 72% cocoa)
150g Inulin Powder
70g Unsweetened Cocoa Powder
30ml Double Cream
1 tsp Vanilla Extract
(makes approx. 18 servings)
Pre-heat the oven to 140°C. Melt the chocolate in a heat proof bowl over hot water (bain-marie) then stir through the double cream. Whilst the chocolate is melting separate the egg yolks and egg whites into two bowls. Whip the whites to form soft peaks. Combine the egg yolks with the inulin very gently (do not mix). Add the melted chocolate mixture to the egg yolks then sift in the cocoa powder and add the vanilla and combine together. Fold in the egg whites. Pour into a large round spring form cake tin (buttered if non-stick or lined if not) and place in the oven for 40 minutes. Remove and allow to cool so the cake comes away from the sides of the tin slightly. Serve with berries and a dollop of cream!
This cake serves 8 and has 5.4 g of carb and 176 kcals a slice.
110g ground almonds
40 butter melted
50g inulin powder (or granulated sugar substitute)
1tsp vanilla extract
30mls double cream
Combine the ground almonds, melted butter, eggs and vanilla in a large bowl. Add the double cream and inulin. Chop the strawberries and add them to the mixture combining gently by hand. Pour into a buttered cake tin and bake in a pre-heated oven at 180 degrees for 18-20 minutes.
This is a really easy-to-make treat when you want something sweet, but would like to make it keto friendly. I usually eat a chocolate fat bomb mousse or popsicle if I need to add a little more fat to my daily macros and/or want a sweet treat. If I am in the mood for mousse, […]
via Chocolate Fat Bomb Mousse/Popsicle — I AM THE LETTER B
Looking for something sweet to eat that still works with your diabetes? Try this…
150g almond flour
100g desiccated coconut (unsweetened)
1 tsp baking powder
120g butter (softened)
60g inulin powder (or granulated sugar substitute)
1/2 tsp vanilla extract
1 large egg
30g 72% dark chocolate (chopped)
Pre-heat your oven to 160°C and line a baking sheet. In a bowl mix together the almond flour, coconut and baking powder. In a separate bowl cream the butter with the inulin, then beat in the vanilla and egg until well combined. Add the dry ingredients and the chocolate to form a dough. Divide the dough into 1 inch balls and place 2 inches apart on the baking sheet. Press each ball gently with the heel of your hand to flatten to about 1/4 inch thick. Bake for 12-14 minutes until just browning. Remove from the oven and allow to cool on the baking sheet. Option – drizzle with melted chocolate for decoration!
(NB: Don’t try to cut up the chocolate in a mini chopper. I broke one attempting this. Katharine)
Hilda has done it again! She can produce a low carb version of nearly anything. You can also used the lemon curd as the filling in a low carb sponge cake or put different fruity toppings on the cheesecake. The cheesecake itself is not a baked one.
Low Carb Coconut Crust
1 ½ cups of sugar-free coconut flakes
¼ of almond flour or 2 tablespoons of coconut flour for nut free version
½ cup of melted butter
Low Carb Lemon Curd Filling
½ cup unsalted butter
¾ cup of sugar substitute I used Swerve
¾ cup of lemon juice about 3 large lemons
7 egg yolks
1 tablespoons of lemon zest
¼ tsp of sea salt
Low Carb Cheesecake Filling
1 package of cream cheese
½ cup sugar substitute
½ cup sour cream
1 teaspoon of unflavored gelatin I used Great Lakes unflavored gelatin
3 tablespoon of cold water
Low Carb Lemon Curd Instructions
1. Melt the butter in a small saucepan on low heat.
2. Once the better is melted, remove the saucepan from heat and whisk in the sugar-substitute, lemon juice and lemon zest. Keep mixing until well combined.
3. Return the saucepan to stove and whisk in the eggs yolk one at and cook on low heat until the curd starts to thicken.
4. Remove the lemon curd off the stove and strain into a small bowl.
5. Allow to cool at room temperature and then store in the refrigerator and chill for 30 minutes to an hour.
6. Spread the low carb lemon curd evenly to the coconut crust.
7. Pour the sour-cream topping to the pie and allow to set for at least 30 minutes before slicing and enjoying.
Low Carb Coconut Crust Instructions
1. Combine all the ingredients until well mixed. Press the coconut mixture into a 9-inch pie crust pan.
2. Bake at 350 degrees for 20 minutes.
3. Once the pie crust is cooked and while it is still warm, press the crust with the back of a metal spoon. I find that pressing the crust soon after it’s been cooked allows for a crispier crust.
Low Carb Cheesecake Filling
1. Mix the gelatin with the cold water and set aside.
2. Combine the cream cheese, sour cream, and sugar substitute.
3. Fold in the prepared gelatin into the cheesecake batter.
Pie Assembly Instructions
1. Once the pie crust is fully cooked and cooled add cheesecake filling.
2. Next spread the lemon curd topping to the cheesecake.
3. Allow for pie to fully set in the refrigerator for at least 30 minutes before consuming.
4. Store pie in the refrigerator.
Still looking for a low-carb dessert for your Christmas? Try this one…
Low Carb Nut-Free Crust
1 cup (2 sticks of butter melted and cooled)
4 large eggs
½ teaspoon sea salt
1 ½ cups coconut flour
¼ baking powder
1 tablespoon of water
1. Mix all the ingredients of the low carb crust just until dough forms.
2. Divide dough in half to make the top and bottom of the pie crust.
3. Roll out with between two sheets of parchment paper. Set aside.
4. Transfer one crust into a 9-inch pie pan. Being careful to smooth out any cracks.
5. Once you add the filling to the pie and the top crust.
1 ½ cups of berries (I used mulberries)
2 tablespoons of sugar substitute (I used Swerve)
1 8 ounce package of room temperature neufchâtel cream cheese or regular cream cheese
Many people miss such items as apple pie after going low carb. Hilda shows you here what she does with the mulberries from her mum’s tree in the garden. In Scotland you can use brambles in the autumn that you can pick for nothing. Now you know the secret of the pie crust you can experiment. I wouldn’t use mincemeat as in our Christmas pies though as that is too sugary for a low carb diet.
Pre-heat oven to 350
1. Place half the rolled low carb dough into a 9-inch pie pan.
2. Spread the cream cheese to the bottom of the crust.
3. Add the berries that have been mixed with the 2 tablespoons of sugar substitute over the cream cheese layer.
4. Top the pie with the other half of the rolled-out dough. Make sure to add vents to the top of the crust.
5. Bake for 25 minutes until the topping is lightly brown.
6. Allow to cool before slicing.
7. Store in the refrigerator.