Thursday, 19 November 2015

Chia Seed Chocolate Pudding

New discovery in a healthy food world - Chia Seeds. Little, tasteless grain which can be used in many different ways. It was my first cooking experience with Chia seeds and I must say I’m quite impressed. Lovely, creamy pudding, that can be eaten as a breakfast too. It’s incredibly easy to make, but its a pudding for well organised as you need to soak it over night.  The cherry topping is optional (it will add few carbs) but it gives nice, sharp flavour. Worth adding, even if it is just a little bit ;-)

Ingredients (2 portions):

Chia pudding:
  • 125ml/ 1/2 cup coconut milk
  • 125ml/ 1/2 cup full fat milk
  • 3 tbsp chia seeds
  • 2 tbsp cocoa powder
  • 2 tbsp. Erythritol (or more to your taste)

Cherries topping:
  • 50g sour cherries (I used frozen)
  • 1 tbsp Erythritol
  • Pinch of Xantan Gum 

  • Mix the coconut milk, milk, cocoa powder and chia seeds together and leave it for 20 minutes.
  • Add erythritol and strir well. Cover the bowl with cling film and refrigerate overnight.
  • For the topping:
  • Boil cherries with erythritol for a couple of minutes (add one or two tablespoons of water if needed). Sprinkle with Xantam Gum and stir well. Let it cool down before serving
  • Serve the pudding in a glass with a bit of cherries on the top.

Enjoy :)

Nutritional values (including cherry topping, without it carb count is 7.5g per portion): 

Per portion

Sunday, 15 November 2015

Orange and Poppy Seeds Cupcakes

Its only November, but we can already feel Christmas around us. All the marketing efforts seem to do a good job, and I can hear many people around talking about buying Christmas presents and decorations. I'm not that well organised, but I know many of you surely is. I realized, that if I want to give you some baking ideas for festive season I should start now. No point to post a recipe on Christmas day, as many of you will have be done with baking by then (I think I did it last year!). Lets start Christmas a bit earlier this time :) I have decided to open festive season with this lovely orange and poppy seeds cupcakes. Classic combination and rather typical flavours for Christmas. Baked with almonds, which guarantee moistness and characteristic for almonds sweetness. Diabetic friendly, but surely will be loved by everyone.

Ingredients (make about 8 large cupcakes):
  • 180g ground almond (sieved)
  • 85g butter, softened
  • 240 g Erythritol (ground in a coffee grinder)
  • 5 eggs, separated
  • 3 tbsp. poppy seeds
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • 3 tbsp. orange juice
  • Zest from 1 orange
  • 180g philadelphia cheese
  • 60g butter
  • 2 tbsp. erythritol
  • Preheat oven to 170C.
  • In medium bowl mix ground almond, poppy seeds and baking powder.
  • In a large bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add orange zest, orange juice, erythritol and mix all together well.
  • In a separate bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of ground almonds and fold it in gently. Add remaining almonds and repeat folding in.
  • Pour the batter into a cupcakes cases and bake for about 25 min. Check with a skewer if the cupcakes are baked (the skewer should come out clean). Let it cool down.
  • Mix cream cheese with butter with erythritol. Decorate the cupcakes with frosting and sprinkle with poppy seeds and orange zest.

Enjoy :)

Nutritional Values: 

1 Cupcake

Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.

Tuesday, 10 November 2015

Bacon and Leek Quiche

One of the best friends of low carbers - quiche. The most versatile dish I can think of and very easy to make too. Today, one of my favourite versions, bacon and leek quiche. Creamy, warming with a crust (!) which isn't worse than the traditional one. You can easily serve it at the party dinner. I'm sure your guests will love it too :)

Ingredients (12 portions):


Recipe of base here


  • 1 tbsp olive oil
  • 150g/51/2oz smoked bacon lardons
  • 500g/17 1/2 oz leeks, wasked and sliced
  • 3 large eggs
  • 200ml/7 fl oz double cream
  • 50g/13/4 oz cheddar cheese, grated
  • freshly ground black pepper and salt
  • Bake the quiche base from this recipe. Reduce the oven temperature to 160C/325F/Gas 3
  • Heat a tablespoon of olive oil in a large frying pan. Add the bacon lardons and fry gently for 5-6 minutes until golden-brown. Add the leeks to the pan and cook gently for 15 minutes, stirring occasionally, until softened and starting to caramelise. Season with freshly ground black pepper.
  • Spoon the leek mixture over the bottom of the pastry case.
  • Mix the eggs, cream and a pinch of salt and pepper together in a bowl and whisk to combine. Pour into the pastry case and sprinkle over the grated cheese.
  • Bake in the oven for 25-30 minutes, or until the filling is just set. Leave to cool for a few minutes then cut into wedges and serve.

Tuesday, 29 September 2015

Tart crust

Universal recipe, that you can used as a base for many different bakes. Plain, with a bit of salt, can be used to make low carb quiche. If you add a bit of sweetener, it can turn out into delicious tart with filling of your choice. One of the musts in low carb recipe book :)


  • 270 g ground almonds
  • 2 eggs
  • 3 tbsp. coconut oil
  • 1/2 tsp. salt

Preheat oven to 180C/356F. Place all the ingredients in a large bowl and mix well together. Form a ball from dough and refrigerate for about 20 min. Press evenly into 23 cm wide loose bottomed tart tin, pierce with fork and bake for about 15 minutes until very slightly browned.

Wednesday, 22 July 2015

Hazelnut and Chocolate Cake with Raspberries

Beautiful chocolate torte. Based on hazelnuts and sweetened with erythritol guarantees diabetic friendly nutritional values :) Rich, dense and irresistible teatime treat that is surprisingly easy to make. This cake brings together the flavour of chocolate, hazelnuts and raspberries. Can't think of any better combination!

  • 4 eggs
  • 200g butter
  • 200g hazelnuts (roasted and ground)
  • 150 dark chocolate
  • 150g erythritol
  • 80 g dark chocolate
  • 30g butter


  • All ingredients should be at room temperature. Preheat oven to 160C  and line a 23 cm spring form with baking paper.
  • In a bowl, over simmering water, melt the butter and chocolate until smooth. Let the mixture to cool down a little bit. 
  • Beat egg yolks with erythritol until white and fluffy. Add the chocolate mixture and ground hazelnuts.
  • In a large bowl whip the egg whites  and gently stir it in the chocolate mixture.
  • Pour the batter into the form and bake for about 50 minutes. 
  • Meanwhile melt the chocolate and butter . Decorate the cake and serve with raspberries. 

Enjoy :)

Whole Cake
1 slice (1/16 of the cake)

Wednesday, 17 June 2015

Strawberry Ice Cream

Hot weather in the last few days inspired me for making an ice cream. It’s a bit tricky to make nice one without ice cream maker (still on the list things to buy) but I’ve managed to find this amazing recipe for super easy and yummy ice cream. Some ingredients might be a bit surprising but trust me it all matches very well. Balsamic vinegar brings out the berries' beautiful colour and truly enhances their flavour. I would never think about using it in any dessert recipe!

  • 700g strawberries (cut in half)
  • 2 tbsp. balsamic vinegar
  • 8 tbsp. Xylitol (powdered)
  • 500 ml whipping cream 
  • Preheat oven to 170C.
  • Place strawberries in a large baking tray and mix with balsamic vinegar and 6 tbsps. xylitol. Bake for about 35 – 40 minutes.  Let it cool down and blend in a food processor or with a hand blender.
  • Place the cream in a large bowl and whip together with remaining 2 tbsp. Xylitol.
  • Mix the whipped cream with the strawberry puree.  Try the mixture for sweetness. Add some more xylitol if you want to, but remember it will change nutritional value.
  • Pour the mixture into container and place in the freezer for at least 4-5 hours (the best overnight). 

Enjoy J

Whole container





Wednesday, 10 June 2015

Bounty Cookies

Bounty Cookies…The name says it all. If you love coconut, as much as I love, you will become addicted to these cookies. Combination of coconut and chocolate simply must taste good. For low carb version remember to use dark chocolate! J

  • 120g ground almond
  • 120g butter
  • 70g xylitol (powdered)
  • 110g desiccated coconut
  • 1 egg
  • 1 tsp. baking powder
  • 1 tsp. coconut essence or liquor
  • 100g dark chocolate chips or chopped dark chocolate
  • Pinch of salt

  • All ingredients should be at room temperature. Using electric mixer, beat the butter and xylitol together.  It will take few minutes to get pale and fluffy mixture.
  • Add the egg and salt and beat continuously.
  • Add ground almond, desiccated coconut, baking powder, coconut essence and mix all together.
  • Add chopped chocolate and combine gently.
  • Place the dough in the fridge for about 30 minutes. Meanwhile line baking tray with parchment paper and preheat oven to 170C.
  • Form little balls out of the dough (they should be size of a walnut) and place them on a tray leaving some space between them. Press the cookies with the spoon gently.
  • Bake for about 15 minutes until golden brown.

Enjoy J 

Nutritional information: 

Whole batch

1 cookie






Source: Based on roxanashomebaking