Saturday, 27 April 2013

Chocolate and Almond Cake

Simple and quick recipe for low carb chocolate and almond cake. You don’t need many ingredients and about 40 minutes to make a cake (including baking time). The cake is very chocolaty and light. If you are not afraid of extra calories and a little bit of sugar serve it with scoop of vanilla ice-cream.

I used Splenda as a sweetener and Menier dark chocolate in this recipe. If you would like to make this cake even lower in carbohydrates use pure Stevia leaf (you will need just a teaspoon or so) and chocolate that is in lower in carbs than 30g.

Ingredients (make 12 pieces):

·         200g dark chocolate, chopped  (I used Menier with 30g carbs per 100g chocolate)
·         50g chopped almonds (I used flaked almonds as you can see on the picture but it  worked fine)
·         115g butter, cut into small pieces
·         6 eggs, separated
·         Equivalent of 180 g sugar (I used 18g Splenda)
·         1 tsp. pure almond extract
·         Almond flakes for decoration


Preparation:
·         Preheat oven to 180C and butter a 23 cm springform pan.
·         Melt the chocolate and butter in a large bowl over simmering water. Stir in almonds and set aside to cool slightly.
·         In a medium bowl using electric mixer whisk egg yolks and sweetener until mixture gets smooth and pale yellow. Slowly add the egg yolk mixture to melted chocolate and stir to combine. Stir in almond extract.
·         In a large bowl using electric mixer whisk the egg whites until firm peaks form. Using spatula fold in ¼ of egg whites to the chocolate mixture. Gently fold in the remaining egg whites  (it takes some time but do it gently)
·         Pour the batter into the form and bake 20min. Cool slightly and decorate with almond flakes.

Enjoy :)

Carbohydrates and Calories (using Splenda and Menier Chocolate):
Whole cake
1 piece
Carbohydrates
83g
7g
Calories
1738
145

Source: from She knows

Sunday, 21 April 2013

Raspberry Yogurt Cake

Summer is coming and we can finally feel it in the air. Lazy, sunny afternoon (at least here in London) calls for a nice dessert. This creamy and fruity cake is absolutely perfect. It reminds me panna cotta a little bit but its more creamy and the fruits inside make a big difference.  I find it quite difficult to stop on one piece….

Ingredients (make 12 piecies):
For the cake:
·         750 g full fat greek style yogurt
·         1 tbsp. Vanilla extract
·         12g Splenda
·         24 g gelatine (powder)
·         200 g whipping cream, cooled
·         300 g frozen raspberries

For the raspberry cream
·         125g mascarpone cheese
·         2 tbsp. raspberries
·         2 tbsp. splenda

Preparation:
Cake:
·         Line a 22 diameter springform tin with baking paper. You will need to cut a circle for the base and a long, 15cm wide strip of paper that you will use to line the side of the tin.
·         In a big bowl mix yogurt with splenda.
·         Dissolve gelatine in ¼ cup of hot water. Add 4 tbsp. of yogurt mixture to gelatine and mix well until gelatine well dissolved.
·         Combine gelatine mixture with yogurt.
·         Whip the cream and add gently to yogurt mixture.
·         Add frozen raspberries (put aside 2 tbsp. for the cream) and mix it all very gently.
·         Pour the mixture into the tin and refrigerate for at least 2 hours.

Cream:
·         Mix mascarpone with raspberries and splenda. Spread the cream on the top of set cake.

Enjoy :)



Carbohydrates and Calories:
Whole cake
1 piece
Carbohydrates
80g
6.6g
Calories
2308
192

Source: Adapted from Moje Wypieki

Friday, 19 April 2013

Bounty Truffles

If you like Bounty chocolate bar you will love these little truffles. Soft, full of coconut flavour centre covered with dark chocolate is a perfect combination. Very easy to make and the fact that they are not that high in carbohydrates makes them even better J






Ingredients (make about 25 truffles):
·         200 g desiccated  coconut
·         100 ml double cream
·         7g Splenda
·         70 g butter
·         100 g dark chocolate (I used Menier with 30g carbohydrates per 100g)

Preparation:

·         In a bowl mix coconut with splenda.
·         In a small sauce pan heat up butter together with cream (do not bring to boil).
·         Pour the mixture over coconut and splenda and combine together. Refrigerate the mixure for about 30 minutes.Its much easier to form little balls when its cold.
·         Form little balls and put in the fridge for about 30 minutes.
·         Melt the chocolate in a bowl over simmering water. Dip each coconut ball in melted chocolate and place on a large plate or chopping board lined with baking paper. Use the toothpick for dipping and let excess of the chocolate drip back in the bowl.  Refrigerate for about an hour until chocolate the set.
 

Enjoy J
 

Calories and Carbohydrates:
 
Whole mixture +dark chocolate
1 truffle
Carbohydrates
56.5g
2.2g
Calories
2876
115

Source:  Adapted from Moje Wypieki

Friday, 12 April 2013

Bran Bread

I’ve always thought that it is not possible to make a nice, low carb bread. I’ve never even tried to make one and just avoided eating bread as much as possible. The truth is that sometimes I miss it a lot and it's just convenient to have a quick sandwich for lunch without all the cooking and planning beforehand. This recipe is very simple and you don’t need a bread maker. You just mix everything well and that’s actually all. Perfect recipe for complete beginners and the bread is nice. It looks like a bread and taste like a bread. I’m really surprised it’s possible without using any flour. From now on I’m going to experiment a lot with low carb bread recipes.



Ingredients (make about 15 slices):
3 eggs
8 tbsp. oat bran
16 tbsp. wheat bran
10 tbsp. whey protein powder (natural, no added flavour)
5 tbsp. greek style yogurt
12g dry yeast
5 tbsp. warm water
tsp. salt

Preparation:
  • Line little baking form (19cm long and 8 cm wide) with baking paper.
  • In a large bowl mix all the ingredients.
  • Pour the mixture into the baking form and cover with tea towel.Leave in a warm place for about 40 minutes to rise.
  • Bake for 10 minutes at 200C and then for 15 minutes at 190C.
  • Let it cool down a bit before slicing. 

Enjoy J 
 

Carbohydrates and Calories:
 
Whole bread
1 slice (1/15 of the whole bread)
Carbohydrates
71.6g
4.7g
Calories
1027
68.5

 Source: Adapted from Moje Wypieki