Category: desserts

Hilda’s Fit to Serve: Blueberry cheesecake

kaitiscotland2 Comments

 

 A Blueberry Low Carb Option!

July 27, 2016October 30, 2016

 

low carb cheesecake for national cheesecake day

 

 

Today’s recipe is a lovely marriage between the seasonal blueberry and the creaminess of cheesecake.  Enjoy in good health!

Low Carb Blueberry Cheesecake

Almond Crust Ingredients

1 stick of butter

1 cup almond flour

½ cup of sugar substitute

¼ teaspoon of salt

Directions

In a large stand up mixer add the butter, sugar substitute and mix until fully incorporated. Next add the almond four, cocoa and salt.

Spread the low carb cookie crust in a cheesecake spring pan. Bake in a 350 degree oven for 20 to 25 minutes until crust is fully cooked. Allow to cool.

Low Carb Blueberry Cheesecake Batter

2  8 ounce packages of cream cheese (softened)

1 ½ cups of sugar substitute (I use Swerve)

4 eggs

1 teaspoon of vanilla extract

2 cups of fresh organic blueberries

Directions

Pre-heat oven 325

In a large standup mixer add the softened cream cheese to the sugar substitute and mix until light and fluffy. Next add the four eggs one at a time. Lastly, stir in the blueberries and vanilla extract.

Pour the cheesecake batter into the almond crust and bake for 1 hour at 325 degrees or until a tooth pick inserted comes out clean. (Note an important step that cannot be rushed is to allow your cheesecake to age for a full 24 hours before eating. This is the key to a great cheesecake)

Sour Cream Topping

Ingredients

½ cup of sour cream

1 tablespoon of sugar substitute

Directions

Combine the sour cream and sugar substitute and spread over top of the cheese cake once it has aged overnight in the fridge.

Blueberry Sauce

Ingredients

2 ½  cups of fresh blueberries

3 tablespoons of sugar substitute

¾ cup of water

½ teaspoon of lemon extract

1 tablespoon of butter

Directions

In a small saucepan add all the ingredients and cook on low-medium heat until the sauce reduces by half. Make sure to mix while cooking.

Allow sauce to cool completely and then store in the refrigerator.

Drizzle the blueberry sauce over the cheesecake before serving.

 

 

 

 

 

Leoni at Low Carb Store: Blueberry and Lemon Loaf

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lemon-181650_960_720This recipe is from Low Carb Store and was invented by Leoni, their resident dietician.

 

Ingredients

  • 125g almond flour
  • 3 eggs
  • 75g inulin
  • 100g blueberries
  • Zest of 1 lemon
  • 45g butter
  • 2 tsp vanilla extract
  • 1 tsp baking powder

Nutrition Per Slice

Recipe makes 10 slices

 

Net (Total) Carbs 2.3g
Fat 8.5g
Protein 4.9g
Fibre 7g
Calories 122kcal

 

Create It

 

Pre-heat your oven to 180°c then grease and line your loaf tin (we used a 12cm x 28cm). In a mixing bowl combine the almond flour, eggs, baking powder, vanilla and butter. Next gently fold in the berries, lemon zest and inulin using a spoon. Pour into your prepared tin and bake for about 25 minutes, until your kitchen fills with a delicious aroma and the loaf is golden brown. Devour hot and buttered!

 

Options – keep a few berries back and add to the top of the loaf before popping in the oven. You could also try adding some dark chocolate chunks if your carbs allow or some cinnamon for a hit of autumnal spice! Get creative and make it your own.

Jovina Cooks Italian: Fruit with Mascarpone and Marsala

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strawberries

Strawberries are traditionally used in this Italian dessert from Trapani Italy, but given our seasonal constraints, feel free to use any fruit that appeals. This would make a nice treat for Valentine’s day.

Strawberry, Mascarpone, and Marsala Budini

Budini is Italian for puddings or parfaits.

Makes 6 servings

Ingredients

1 8-ounce container mascarpone cheese

  • 6 tablespoons sweet Marsala (preferably imported)
  • 3 tablespoons whipping cream
  • 3 cups sliced hulled strawberries (about 15 ounces)
  • 2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about 4 1/2 ounces)

Directions

Combine mascarpone, 3 tablespoons Marsala, and cream  in medium bowl. Stir gently until well blended.

Combine strawberries, remaining 3 tablespoons Marsala in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.

Place 2 tablespoons crumbled cookies in each of 6 champagne goblets. Divide strawberry mixture with juices among the goblets.

Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.

Pancakes

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5 tbsp soya flour

4 tbsp ground almonds

2tbsp granulated sweetener

½ tsp baking powder

Pinch of salt

2 eggs

50ml/2fl oz double cream

2tsp butter

Berries and double cream (optional)

 

Method:

Place the soya flour, almonds, sweetener, baking powder, salt, eggs and double cream in a blender and process until smooth.

Heat a large non- stick pan over a low to medium flame and add 1 tsp of the butter. Tilt the pan to coat the surface with the melted butter.

Spoon  the batter into the pan to make three pancakes about 6 cm in diameter. Cook until risen, golden on the undersides and dry around the edges, then flip over and cook the undersides until golden.

Serve with berries and double cream.

 

Low Carb Baked Custard

kaitiscotland3 Comments
THIS RECIPE IS FOR TWO CUSTARDS. YOU CAN TRIPLE IT AND MAKE SIX SERVINGS. IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS.

Low-Carb Baked Custard

  • Servings: 2
  • Difficulty: easy
  • Print
  • 1 whole egg
  • 1 egg yolk
  • 1/2 cup double cream or whipping cream
  • 1/2 cup water
  • 1 1/2  tbsp. Splenda  or similar granular sugar substitute
  • 1 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • Ground nutmeg  (optional)

Lightly beat the egg and yolk.  Add cream, water, Splenda, vanilla and salt and mix well.  Pour into two un-greased 6-ounce custard cups.  Sprinkle with nutmeg.  Set in a pan containing 1/2 to 1 inch of hot water.  Bake at 350 degrees for 35 minutes or until set.

Yield:  2 servings; approximately 5 grams carbohydrate per serving.
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Tropical Chocolate Bars

kaitiscotland4 Comments

Isla_Saona.jpgThis is a great recipe if you miss plain chocolate bounty bars. These are still produced but difficult to find in shops. Our version is low carb too! Sadly mine never seem to resemble the commercial product. I dread to say what they do look like, but if you recall the swimming pool scene from the film Caddyshack, you’ll get the idea…

Tropical Chocolate Bars

  • Servings: 12-14
  • Difficulty: easy
  • Print

  • Ingredients:
  • 100ml Zsweet or sweetener of your choice (taste the mixture)
  • 50 g coconut oil
  • 100ml double cream
  • 100ml coconut milk (preferably organic coconut milk from Blue Dragon because of the low carbohydrate value)
  • 200 g desiccated coconut
  • 100 g of chocolate with high cocoa content (> 70%) Lidl’s is good for this
  1. Carefully, in a saucepan, melt coconut and sweetener.
  2. Add the coconut milk, cream, grated coconut and let it simmer. Stir well and leave in the fridge for about an hour.
  3. Shape the mixture into 12-14 cylindrical  pieces.
  4. Put the pieces in the freezer and leave for one hour.
  5. Carefully melt the chocolate in the microwave.
  6. Dip the coconut bars in the melted chocolate.
  7. Place in the freezer to cool, then store in the fridge.

Low-Carb Almond Chocolate Truffles

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Chokladbollar

 

Almond Chocolate Truffles

  • Difficulty: easy
  • Print

  • 1 cup whipping cream
  • 50 g dark chocolate
  • 25 g butter
  • 1 teaspoon vanilla extract
  • 3 cups ground almonds
  • desiccated coconut

Heat the cream, add chocolate and stir until it is melted, add butter and stir until you have a truffle texture.
Add the vanilla and stir in the almond flour, you may need a bit more almond flour if the mixture is still too soft. Roll into balls. Dip the balls into the coconut flakes. Keep in the fridge. Eat. Enjoy.

Zippy microwave chocolate cake

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Measuring_cupThis is a very easy and fast to make chocolate cake.
1/4 cup ground almonds

2 tablespoons cocoa powder

1/4 teaspoon baking powder

3 tablespoons of granulated sugar substitute eg Splenda

2 tablespoons melted butter

1 tablespoon water (or Da Vinci syrup)

1 egg

splash of vanilla essence

Method:

Mix in a 2 cup size pyrex  cup or jug – cover with plastic wrap – cut a small slit in covering – cook 1 to 3 minutes in microwave – should look dry on top.

Entire recipe has about  18 grams  carbs and 5 gms fibre