Wednesday, 30 December 2015

Mince Meat Pies

Am I right thinking that after Christmas we all need a break from cakes, chocolate and desserts? I can confess that during festive season I definitely over indulged on lemon cheesecake and chocolate mousse. I was wondering what should be my first post after Christmas and I decided to make something savoury. I crave that kind of food much more at the moment than cakes! I came across these lovely pies on a great blog lowcarbisland. I made some alternations to the dough as I think it works slightly better this way. These pies make a delicious low carb lunch and they freeze well if you don’t fancy eating them all in one go :)

Ingredients (makes 6 pies):
  • 200g mince beef meat
  • 1 small onion (I used 60g)
  • 1 celery stick
  • 1 small carrot (about 100g)
  • 4 mushrooms
  • 1tbsp coconut oil
  • 1 tbsp tomato puree
  • Spices (black pepper, salt, paprika, splash of soya sauce,oregano,garlic chopped)

  • 150 ground almonds
  • 40g soy flour
  • 250g Mozzarella, grated
  • 100g cream cheese
  • 1 egg
  • ½ tsp salt
  • Pinch of black pepper

  • Finely dice carrots, celery stick, mushrooms and onions. Heat up the coconut oil and sauté vegetables together with mince meat. Add tomato pure, garlic and spices. Fry for a couple more minutes and set aside to cool down a bit.
  • Place mozzarella and cream cheese in a medium saucepan. Heat it up over a medium heat, string continuously, until its full liquid. Let it cool down slightly and add ground almonds, soya flour, the egg , salt and black pepper. Stir by hand to make dough.
  • Place the dough in the fridge for about an hour.
  • Preheat oven to 220C and prepare little bowl of water to dip your fingers in. It really helps to work the dough into shape.
  • Divide the dough into two portions, about 60/40 ratio. Take the larger part and divide into six equal balls. Push these small portions into a large muffin tin. It will be a bit tricky as the dough is a bit sticky, but you should be able to fully line the muffin cups.  Place in the oven and bake for about 10 minutes, until slightly browned. Remove from the oven and fill the pies with mince meat.
  • Divide the smaller portion of dough into six little balls. Place each ball on top of the pie and cover it, making sure the edges are stuck together. Bake for another 15 minutes until pies are golden brown. Let it cool down slightly before serving.

Enjoy :)

Nutritional values:

Per Pie

Monday, 21 December 2015

Creme Brulee

A classic French dessert which, surprisingly isn’t very difficult to make. Stir together few ingredients and voila! You have indulgent and very impressive dessert on your Christmas menu. The big bonus is, you can make in advance, so no frantic preparations while your guests are waiting at the table. There is one downside though. Traditional brullee is served with a crispy layer of caramelized sugar on top, and obviously, we can’t do that in low carb version. Instead, I decided to use some cherry sauce. Maybe it’s not a traditional version of crème brulee, but it tastes really nice , if not better than with sugary topping.

Ingredients (makes 3 portions):
  • 300 ml double cream
  • 4 egg yolks
  • 3 tbsp erythritol (powdered)
  • 1 tsp vanilla extract
Fruit sauce:
  • 100 g cherries/raspberries or strawberries (fresh or frozen)
  • 1 tbsp erythritol
  • Pinch of xanthan gum


Fruit sauce:
  • Place the fruits and erythritol in a small saucepan and cook for couple of minutes. Sprinkle the xanthan gum on top and mix well. Let it cool down completely and put in the fridge.
Cream brulee:
  • Preheat oven to 100C and prepare 3 ramekins.
  • In a small saucepan heat up cream with vanilla extract. Take off the heat just before it starts boiling. Let it cool down a bit.
  • Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. 
  • Pour the cream into the beaten egg yolks, continuously stirring with a wire whisk.
  • Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it.
  • Pour into ramekins and bake for about 40 – 45min until the mixture is softly set. It should wobble a bit like a jelly in the middle. Don’t let them get too firm.
  • Remove the desserts from the oven and let them cool down. Refrigerate for a couple of hours.
  • Spoon about 1 tbsp of fruit sauce on top and serve.

Enjoy :)

Nutritional information:

1 portion
3.5 g
6.5 g
55 g

Recipe based on mojewypieki

Thursday, 17 December 2015

Dark chocolate with almonds

Not really a recipe, but just an idea how to spice up your favourite dark chocolate. I love it plain, but sometimes I look jealously on supermarket shelves, full of milk chocolates in endless variations. Its difficult to find anything that is not higher than 30g carbs, and still a bit more exciting and flavoursome. I decided to make my own then J Nothing difficult, but makes a massive difference. Just melt your favourite dark chocolate and pour it over some almonds or nuts.  Maybe pinch of chili or a bit of cinnamon would make an interesting addition too.

  • 100 g dark chocolate
  • About 100 g of nuts (avoid cashews as they are a bit higher in carbs)
  • Spices of your choice (sea salt, chili powder, cinnamon)

  • In a bowl, over simmering water, melt the chocolate.
  • Line a tray with the cling film.
  • In a medium bowl combine the nuts with the spices and melted chocolate. Spread the mixture evenly on the tray and let it cool down. Place in a fridge for about 30 mins and then carefully turn over and pill the cling film. Break into pieces and store in the air tight container. 

Enjoy :)

Nutritional values:
Im afraid you will have to do your own calculations:) It all depends what chocolate and nuts you use.

Sunday, 13 December 2015

Mince Pies

Can you imagine Christmas without mince pies? Well, you don’t have to now as there is solution to your festive cravings. Low carb pastry filled with aromatic low carb mincemeat. All covered with vanilla and brandy butter making your Christmas truly merry but still guilt free.
Recipe makes 6 pies, if you wish to make more, double or triple the ingredients. I used Erythritol as sugar substitute, but you can use any other sweetener of your choice (just remember to adjust carb count for it).

  • 50g fresh or frozen cranberries
  • 75g (its about ½ ) Bramley apple
  • 25g chopped walnuts
  • 1 tbsp. coconut oil
  • 1 tbsp. ground almond
  • 2 tbsp. erythritol (or any other sweetener of your choice)
  • 2 tbsp. brandy
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp. lemon zest
  • 1 tsp. orange zest
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Pinch of ground cardamom
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 100g ground almond
  • 15g coconut flour
  • 15g soy flour
  • 1tbsp arrowroot starch
  • ½ tsp xantam gum
  • 3 tbsp coconut oil (slightly warmed up)
  • 1 tbsp cold water
Brandy butter:
  • 50 g butter
  • 30g erythritol (powdered)
  • 1 tsp vanilla extract
  • 2 tbsp brandy

Mince meat
  • Place all the ingredients (apart from brandy) in a small sauce pan and cook on a low heat for about 10 minutes. Add brandy and stir well.
  • Mix all dry ingredients in a bowl. Add coconut oil and water and mix well. Form the dough into a ball and put in the fridge for 30 minutes.
  • Preheat oven to 180C/356 F.
  • Place the dough between 2 sheets of baking paper and roll out to about ½ cm circle.
  • Using 7cm /3 inches round cookie cutter (or a glass), cut out circles. You should have enough dough for 6 tartlets plus some dough for decorations.
  • Gently loosen circles of dough with an offset spatula and place in a mini muffin tin, shaping to fit the hole.
  • Prick the bottoms of pies with a fork and fill each shell with about 2 tsps of mincemeat. Decorate with leftover dough (I just cut out little circles using brandy bottle lid) and bake for about 20 minutes until pastry edges are golden brown,.
  • Let it cool down before removing from the tin.
Brandy butter
  • Beat butter with erythritol, vanilla extract and brandy until well combined and smooth. Dollop a tsp of brandy butter on each pie and serve.
Merry Christmas :)

Nutrition without brandy butter (using erythritol as sweetener). If you serve it with a tsp of brandy butter add about 70kcal and 8g of fat to each pie.

Per 1 mince pie

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.
Recipe based on alldayidreamaboutfood

Thursday, 26 November 2015

Cranberry Cake

Yet another version of the lemon cake, by far the most popular cake on my blog. This time with cranberries, the most Christmassy fruits I can think of. Classic combination of ground almond and soy flour which I like the most. Not too rich but still dense and packed with almonds flavour. I’m quite pleased I could enjoy it this morning, nearly a month before Christmas :-)

Ingredients (makes about 15 slices):
  • 80g Soy flour, sieved
  • 100g Ground almond
  • 85g butter, softened
  • 200g erythritol (ground in a coffee grinder)
  • 5 eggs, separated
  • 2 tsp. baking powder
  • Pinch of cream of tartar
  • 1 tsp vanilla extract

Cranberry filling:
  • 200g cranberries
  • 2 tbsp erythritol

  • Place the berries with erythritol in the saucepan. Add few tablespoons of water and cook for couple of minutes until cranberries have popped. Set aside to coll down a bit.
  • Preheat oven to 170C and line little baking tin (19cm long, 8cm wide) with baking paper.
  • In medium bowl mix soy flour, ground almond and baking powder.
  • In a large bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add vanilla extract, sweetener and mix all together well.
  • 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 mixed flours and fold it in gently. Add remaining flour and repeat folding in.
  • Pour the batter into a cake tin and spread the cranberry sauce on top of the cake. You may gently push the cranberries  into the batter.
  • Bake for about 50 min. Check with a skewer if the cake is baked (the skewer should come out clean).

Enjoy :)

Nutritional values:

Whole Cake
1 slice
2010 kcal
134 kcal
 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.

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:

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