Enjoy these easy low carb crepes with sweet or savoury fillings. They are grain free, pliable and made with only 3 ingredients.
Friends, I have tried so many versions of crepes I have considered applying for a research grant. …
This really easy and decadently creamy low carb chocolate tart is assembled in minutes. It is gluten free, keto, low carb and sugar free.
In my opinion, the coconut deserves a medal for awesomeness. Coconuts contain super-healthy medium-chain fatty acids that help you burn fat, reduce cholesterol levels and boost brain function. They are rich in proteins and fibre and above all, they taste deliciously… coconutty….
This post is sponsored by Vitamix. All opinions are my own.
A showstopper cake to crown a festive meal or mark a special occasion: This rich and creamy spiced orange brandy cheesecake is sugar free, low carb and gluten free. Guilt free dessert heaven.
A festive treat without the sugar rush: This gluten free and moist spiced chocolate torte is sweetened with dates and erythritol. The perfect crowning glory for a special dinner with irresistible notes of cinnamon, cardamom and cloves.
One of my favourite parts of the Christmas season are the festive scents that fill the house. The fresh pine aroma of the tree, the warm vanilla-spice scent of my favourite winter candle and all the wonderful smells that happen in my kitchen.
December is the month where most of us don’t mind giving it a little bit extra in the food department. It’s the end of the year. Christmas is around the corner and January, with its new gym membership, healthy resolutions and lean green salads is still eons away. And frankly, with it being mostly dark and wet outside, it is the perfect month for gathering friends and family round the table for big knockout feasts.
Tortes are naturally gluten free, because they are made with ground nuts instead of wheat flour. This recipe uses ground almonds. Because it contains a motherload of dark chocolate, butter and single cream, it is deliciously dense.
I used chocolate with 90% cocoa solids, so the sugar content of the chocolate calculated per slice is very low. If you want, you could use a sugar free chocolate instead. The recipe is sweetened with a mixture of dates and erythritol. I haven’t used dates in a while because they do have a high sugar content, but let’s not forget that this is a natural sugar which absorbed less rapidly than table sugar. Dates also have plenty of other health benefits, which you can read about in this post on my sweet potato brownies. They also give the torte a delicious caramel note. The cake provides 16 portions as it is very dense, which works out at 1/2 a date per slice (I used 8 dates in total).
The scent of cinnamon, cardamom and cloves that fills the house when you bake is just mouthwatering. I always find it incredible how such a tiny amount of cloves (1/4 teaspoon) can be so intense. These spices really are the heart and soul of the torte – don’t leave them out!
I actually also added vanilla into my torte, but have not included it in the ingredients below. To be honest, I could not taste it at all – the chocolate and spices are just too intense. Let’s save your vanilla extract for another beautiful dessert such as my healthy almond berry cake… or one that I shall present you with next week. Any festive favourites that could do with a sugar free makeover? Do let me know!
It’s time to get festive the healthy way: German Cinnamon Stars AKA Zimtsterne are traditional gluten free German Christmas cookies. This version is sugar free and diabetic-friendly.
The festive spirit has been going strong in the shop windows since Halloween’s been over, so I should have seen it coming. But I have to admit, December always creeps up on me. Shock horror! I have not got any presents sorted! Where did I put the lights for the Christmas tree? What, only 3 weeks to go? And thank God for my mother, who surprised the children with an advent calendar just in time. One tick off the list, without a last minute panic shop.
I admire the people that have a Christmas spreadsheet and schedule all tasks so it’s done by the first of December (yes, they exist! Right here in London). As a newspaper journalist in Berlin I once did a story about people who buy their Christmas presents in the summer sale. They existed, too. These are clever, nifty human beings that are just that little bit more evolved than me. When I fight my way through the crowds on Oxford Street and queue for the last turkey at the butchers’, they can sit back in front of their fires, admire their beautifully decorated Christmas tree and sip mulled wine.
Writing Christmas to-do-lists is just not very me. I secretly know it would stress me out seeing the amount of stuff that needs to be done all in one place and improvisation has always been one of my strengths. So I get on with things one by one as I remember them and hope it’ll be all right by the time it’s Christmas eve. Denial is a beautiful thing and this method of wingin’ it, tried and tested over many years, always works out fine and gives me plenty of time to sip mulled wine in between.
Cinnamon Stars are perhaps the most traditional Christmas cookies in Germany. They are the Mince Pies of Deutschland; the ultimate festive baked good. Plus, they taste absolutely delicious.
The original recipe requires ground almonds, which makes the cookies gluten free. Unfortunately though, regular cinnamon stars are packed with icing sugar, which erases all the benefits of using nuts as opposed to wheat flour. I remade our favourite family recipe using Sukrin Icing, which is a blend of erythritol and stevia, and am pleased to say they came out tasting super nice.
The Christmas period can be tricky to navigate when you’re sugar free. If you work in an office, there’s probably a bowl with festive sweets on every desk. December is the month of parties and get-togethers, which inevitably involves eating more than you normally would, including the temptation of desserts. These German cinnamon stars make a great homemade gift. So make a bumper portion and share the sugar free love 🙂
Perfect for a weekend breakfast or as a nourishing afternoon treat: These protein-packed, sugar free almond butter waffles are gluten free, paleo and low carb.
Do you know those days when only a waffle will do? A soft, light and fluffy waffle with a gentle crunch on the edges, preferably straight from the waffle maker so it’s still warm? A waffle that fills the kitchen with the most mouthwatering smell of baked deliciousness? …
You’d like to have seconds? No problem. These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
I am so ready for Christmas! No, I haven’t even thought about presents. No ideas, no lists. And no, when the nice guy from the Christmas tree delivery company called me last week with a special offer, I did not take it either.
Don’t get distracted by the fact you are seeing friendly ghosts waving at you. It’s Halloween next week and you’ve got to go with the flow.
In our family we make cut out cookies once a year in the run-up to Christmas, in vast amounts – little hearts, adorable stars and cute Christmas trees. Baking sheet after baking sheet will go into the oven, and it always ends up being me in the kitchen by myself after the second round, with 6 more to go. Before I went sugar free, I used a Nigella recipe which came with the set of cookie cutters I own. It calls for wheat flour and copious amounts of sugar.
Now, if you attempt to replace not only the sugar (with erythritol, in my case), but also the wheat, you are entering tricky territory. It’s the gluten in wheat that makes dough very easy to handle and roll out. Grain free dough is softer and more delicate.
After the success of my Sugar Free Halloween Bat Cookies, which contain cocoa powder to be sufficiently dark and gloomy for Halloween, I adapted the recipe to create a vanilla version. I also added a liberal amount of almond extract, which, if I may say so, makes them taste just irresistible.
The most important step in this recipe is that you freeze the dough after you roll it out between two sheets of baking paper. This is the key to success when making low carb cut out cookies. Trust me. I am an impatient person and I have tried skipping it. It’s not worth the mess you’ll make. Stick it in the freezer, have a cup (or glass) of something and feel smug about being in the know.
The first one was just a mix of powdered erythritol (I used Sukrin Icing), a couple of drops of vanilla essence and a spoonful of water. This went down well with the kids, but for me it was a little sweet. The second type was just up my street – a sugar free coconut butter glaze which I adapted from this recipe by Simply Quinoa.If you spread it thinly, it dries into a nice, firm glaze. Coconut butter, not to be confused with coconut oil, tastes slightly sweet and creamy and is nice enough to be eaten by the spoonful.
And do you know the best thing about this recipe? When my kids are bored after the second round of festive baking and leave sneakily, I can call it a day too. A few days later, they’ll be ready to have another go (kids = short memories). And all I have to do is whisk the rolled out dough for my lovely sugar free cut out cookies from the freezer.
If you try out this recipe, let me know! I’d love to hear from you. Write me a comment on the blog or tag me on Instagram. And don’t forget to like my page on Facebook to get many more great recipe ideas.
Tasty bats straight out of hell: These healthy chocolate Halloween bat cookies are sugar free, grain free, low carb and drizzled with an indulgent chocolate glaze.
Bats out of hell! That’s what I thought when I looked at this creation. I have to admit: I was trying to achieve delicate, beautiful swirls with my chocolate icing. It ended up looking like a terrifying black snowstorm. …
A delicious and easy keto treat that is bursting with antioxidants: Sugar free matcha latte chocolates.
Have I told you recently how much I adore Matcha? I haven’t, friends, because I just checked. It’s been over four months since I posted my matcha pistachio yoghurt bark! …
A healthy makeover for a European cult snack: Say hello to the sugar free kinder milk slice.
When I grew up in Germany, it was just the coolest snack. The kid that had a “Milchschnitte” in his pocket was the boss. You’d pull it out of your sensible parka during break time and everyone would envy you (unless someone else had a kinder surprise perhaps – chocolate and toys combined always win)….
Pure indulgence: These chocolate feast muffins are sugar free, grain free and low carb.
Chocolate. Who doesn’t like it? Let me tell you, the percentage of the population that honestly dislike it is so tiny you could fit them into a one bedroom flat. There they would sit, miserably, not talking to each other. I would even go so far to say that chocolate haters are incapable of enjoying themselves if you’d let them out of that flat and put them up in a five star hotel. Do write me a comment if you disagree….
Almost too good to share: These healthy low carb chocolate chip cookies are the perfect combination of soft chewiness with a crunchy edge.
It’s been grey here the past few days, which has made me crave autumn food. It being September, I am not quite ready yet for the pumpkin extravaganza, but there has been mushroom soup on this table and a fair amount of steamy herbal teas. Which makes me think of maths.
Indeed. Maths was never my most favourite subject at school, which, alas, is now a rather long time ago. I remember I particularly disliked people who used to say that “maths is everywhere”. As far as I was concerned, maths happened during maths lessons and that was more than enough. Now that I am middle-aged and infinitely wiser, I can see their point. How about this one: H = A + C. Exactly! Happiness = Autumn + Comfort Food.
Now. For people like me who like to eat wheat free and sugar free, the equation looks slightly different:
Happiness = Autumn + (Comfort Food – All those Carbs). There aren’t any improvements needed for mushroom soup, and certainly not for herbal tea. But I have been tinkering with one of my favourite family recipes: chocolate chop cookies. I used to eat these when I was still having a cup of milk before maths homework. The reason for their supreme popularity in our family was not just the simple fact that everyone likes chocolate chip cookies. They beat all the chocolate chip cookie in the neighbourhood because of my mum’s secret ingredient: double cream.
I have replaced the wheat flour with ground almonds and the sugar with erythritol. Instead of using milk chocolate, I settled on 85% dark chocolate, which obviously still contains a smallish amount of sugar. As half a bar (50g) is distributed between 10 cookies though, the carb and sugar content is kept low. If you can get your hands on sugar free chocolate chips or make your own sugar free chocolate with cacao butter, cocoa powder and sweetener like I did in my sugar free pistachio chocolates, you can make the recipe even more virtuous. A quick note about almond flour: as it does not contain gluten, these cookies are softer than their wheat counterparts (the browned edges still have a lovely crunch though). The mixture makes 10 cookies, though we tried so much of the dough we only ended up with 9!
You know what I tell my own children these days? Maths, kids. You really shouldn’t fall behind. Maths is everywhere.
Sugar free, low carb and gluten free cookie heaven: These Italian Walnut Kisses are a super healthy take on the Italian classic Dolci di Noci.
Do you love holidays as much as I do? As a vitamin D-starved Londoner, I always try to go south – to feel some warming rays, finally see blue sky and to wear those floaty summer dresses I bought last Spring and have only worn indoors with the heating whacked up….