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.
Best Low Carb Mexican Hot Chocolate Cookies
Hola amigos! Today, I thought I would share my Low Carb Mexican Hot Chocolate Cookies. If you enjoy chocolate and spices you’re going to love this cookie. I had been toying with the idea of a low carb cookie that reminds us of Mexican hot chocolate. If you are not familiar with Mexican hot chocolate, the addition of cinnamon and cayenne pepper give a regular hot chocolate a major taste boost.
The funny thing is that here in Miami the weather is starting to get warmer and frankly hot chocolate is not on most of our minds. However, we can still enjoy this flavor profile in a delicious low carb keto friendly cookie. What’s neat about adding cinnamon and cayenne pepper to this cookie is that these two spices are known to raise your metabolism. If that’s not a reason to enjoy this cookie, I don’t know what is.
This recipe will produce a very rich chocolate cookie and you can add less spices or leave them out completely if you are not a fan of spicy foods.
Low Carb Mexican Hot Chocolate Cookies
8 ounces of unsweetened chocolate baking squares
4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
½ cup of butter (1 stick)
4 eggs whole eggs
1 teaspoon of vanilla extract
2 teaspoon baking powder
¼ sea salt
2 teaspoons of cinnamon powder
¼ teaspoon of ground cayenne pepper
¼ teaspoon of black pepper
1 1/4 cup of almond flour finely milled
2 cup sugar substitute (I use Swerve)
1. Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
2. Melt the 8 ounces unsweetened chocolate baking squares and 4 ounces (1/2 cup) of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
3. In a separate bowl mix the almond flour, baking powder, sea salt, and spices and set aside.
4. Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well.
5. To this batter add the dry ingredients in the separate bowl and stir until just combined.
6. Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
7. Place spoonfuls of the chilled dough on the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
Recipe makes 2 dozen cookies
Italian Almond Carrot Cake (Torta di Carote)
This cake is gluten-free and made with olive oil. It is not your traditional American carrot cake.
You can also buy the carrots shredded from the supermarket.
1/2 cup regular olive oil, not extra-virgin
1/4 cup pine nuts
3 cups shredded carrots
1/2 cup granulated sugar substitute
1 teaspoon vanilla extract
2 1/2 cups almond meal/flour
1/2 teaspoon ground nutmeg
1 lemon, zest finely grated and juiced
1 cup mascarpone
2 tablespoons rum
Preheat the oven to 350 degrees F. Line the base of a 9 inch springform pan with a parchment paper cut to fit the bottom. Coat with olive oil spray.
Add the pine nuts to a small dry pan and toast them over low heat.
Grate the carrots in a food processor or with a coarse grater, and put them on a double layer of paper towels. Wrap the towels around the carrots to soak up the excess liquid.
Using the whisk attachment in an electric mixer, combine the sweetener and olive oil until creamy.
Whisk in the vanilla and eggs. Fold in the almond meal/flour, nutmeg, grated carrots, toasted pine nuts the lemon zest and lemon juice.
Scrape the mixture into the prepared cake pan and smooth the surface with a rubber spatula. The batter will be not be very high in the pan.
Bake the cake until the top is risen and golden and a cake tester comes almost clean, about 45 to 50 minutes.
Remove the cake from the oven and let it rest on a rack for 10 minutes before removing the sides. Let cool until ready to serve. Transfer the cake to a serving platter.
Combine the mascarpone and rum in a small bowl. Slice the cake and serve with the mascarpone cream.