Enjoy these healthy low carb crepes with sweet or savoury fillings. They are grain free, gluten free, pliable and made with only 3 ingredients.
Enjoy these healthy low carb crepes with sweet or savoury fillings. They are grain free, gluten free, pliable and made with only 3 ingredients.
It’s time to give that oven a break!
A deliciously decadent low carb chocolate lava cake with a gooey centre. Only 5 ingredients! This easy molten chocolate cake is Keto, sugar free and diabetic-friendly.
The best things in life are simple – like this 2 ingredient sugar free caramel sauce. Low carb, vegan and delicious, it can be used in candy or as a topping for ice cream, cakes, pancakes or waffles.
Deliciously crunchy on the outside, delightfully soft on the inside – these easy Keto hazelnut cookies are your favourite new low carb and gluten free snack.
Do you know that moment when hunger strikes? Why is it that this moment tends to happen at the most inconvenient times? Here are some of the typical situations you might find yourself in:…
They have stood the test of time and their familiar flavours bring back fond memories: nothing beats the comfort of classic desserts. Matcha cake or lavender chocolate might be tantalising for your tastebuds, but it’s a small number of all time sweet favourites we all default to over and over again. From cheesecake to Eton mess – here are 13 dessert hits that have been given a healthy makeover by my favourite low carb and sugar free bloggers. Spoons at the ready – which of these classic desserts has got your name on it?
Trifle was first mentioned in Thomas Dawson’s 1585 book of English cookery The Good Huswifes Jewell and has gathered fans all over the world ever since. This sugar free version manages to be both light and decadent at the same time, just like a good strawberry trifle should. Whilst it looks especially “wow” in a glass trifle bowl, the combination of moist sponge, cream and fresh berries tastes just as delicious served on a plate.
What’s not to love about a lemon meringue pie? The lemon filling is tart and sweet at the same time, the meringue is crisp on the outside and deliciously soft in the middle. This recipe by All Day I Dream About Food has had a sugar free and grain free makeover. Win-win!
Chocolate lovers rejoice – here’s a moist triple chocolate bundt cake that will satisfy even the most urgent chocolate craving. The recipe uses dark chocolate and calls for both coconut and almond flour, which make this showstopper cake gluten free as well.
Did you know that the earliest mention of cheesecake is by the Greek doctor Aegimus, who penned a whole book about it? A wonderfully easy-going dessert, it can be made with cream cheese or quark, it may be baked or not baked and works well with berries, oranges and even chocolate. These individual raspberry cheesecakes get that little extra kick from a sugar free raspberry sauce. If you wish, this recipe can also be made as a large cake in a springform.
Vanilla ice cream! It should be in diplomacy, because it gets on with virtually anyone. There’s no need for an ice cream maker with this ingenious vanilla ice cream recipe. Instead, it is made in a sandwich bag which is placed in a larger freezer bag filled with ice and salt and shaken firmly for a few minutes. The result is an irresistibly velvety ice cream which beats the sugary shop-bought version any day.
This quintessential English dessert started out in the kitchens of Eton College and has been gathering devotees ever since. How can this wonderful mix of meringue, strawberries and cream be made healthier? Easy: by using sugar free homemade meringues.
Tiramisu has got to be one of the top five Italian food inventions, right up there with pasta and pizza. Its success is well deserved – the combination of custard, coffee-dipped ladyfingers and cocoa is rather swoon-worthy. This recipe uses almond flour to create delicious gluten free ladyfingers. It is sweetened with a mix of stevia and erythritol.
This easy sugar free vanilla pudding is the perfect choice if you are watching your sugar intake. It only takes 15 minutes to make and tastes just like your Grandma’s! Comfort food at its best.
Did you know that English apple pie recipes date back to the time of Chaucer? Wikipedia shows a print of a recipe from 1381, which calls for “good apples” and “good spices”. Why change a good thing: The cinnamon caramel glaze on top of tart Granny Smith apples is still a winner hundreds of years later. Even better that it’s sugar free!
Rich, smooth and silky, these sugar free truffles hit the spot when you find yourself with that urgent chocolate craving. They get an added kick from a shot of strong coffee. Check out the recipe for the secret surprise ingredient!
Oh, how wonderful to give in to the temptation of a red velvet cake! Put on the dessert map in the 1920s by the chefs of the Waldorf Astoria Hotel in New York, it has had cake fans sighing with pleasure ever since. An added bonus is when it’s low carb and made in under three minutes in a microwave. Top with vanilla cream cheese frosting and get ready for 100% satisfaction without the sugar rush.
If you are in need of a showstopper cake, why not stick with a trusted favourite: layers of sponge cake with chocolate icing. This impressive cake is perfect for birthdays, but would be a welcome treat at any celebration. Even more so as it is sugar and gluten free!
Here is a restaurant-grade chocolate pudding you can easily make at home. Dark chocolate, double cream and egg yolks come together to deliver a true knock-your-socks off experience. This heavenly dense sugar free custard makes for an easy and immensely satisfying dessert.
These creamy, fruity individual low carb raspberry cheesecakes are a perfectly guilt indulgence.
I’m going to make a rather large statement here. Small, my friends, is better than big. …
How do you start your day? Do you have a bowl of that yummy granola with a health claim on the package? It’s all organic, even the honey in it – so it must be good for you, right? Or are you more of a continental breakfast lover: jam on toast, sometimes a lovely crumbly croissant and a tall glass of freshly squeezed juice? And what about the kids? Do you cave in when they scream for their favourite cereal with all those fun cartoon characters on the box? Let’s face it. For most people, breakfast is a starch-based, sugar-coated affair. It provides a short burst of energy and dumps them shortly after. By midmorning they find themselves crawling to the biscuit tin just to keep going.
Just check the label of your breakfast cereal – many “healthy” mueslis contain just as much sugar as the infamous Kellogg’s Honey Smacks (launched in 1953 as Sugar Smacks)! And you’ve surely read before that juices can contain as much sugar as a can of Coca Cola. Most orange juices, for example, come in at 10 grams per 100 ml. If you drink a 200 ml glass you’ve consumed the equivalent of 5 teaspoons of sugar. Enjoy it together with a bowl of fruit yoghurt – another serial sugar offender – topped with cereal you’ve probably consumed your entire recommended daily amount of sugar before you even leave the house.
Last week Public Health England released details about the worrying sugar consumption of British children at breakfast time. UK Health experts found that our kids are eating on average the equivalent of nearly three sugar cubes before school starts, reported the BBC. Over the course of a year, this adds up to over 1000 cubes at breakfast. Our four- to 10-year-olds are eating twice as much sugar as they should, and their well-meaning parents are often not aware they are serving their offspring future health problems on a plate (or in a bowl).
Since the millennium an increasing number of children in the UK have been diagnosed with Type 2 diabetes, some as young as seven. We’re not quite on a par with the US yet where a 5.5 stone 3-year-old girl with Type 2 diabetes made the headlines a couple of years ago (her condition has been successfully reversed after medical intervention), but it’s time to take a step back and think about better food choices. Health researchers warn that about one quarter of five-year-olds have rotting teeth and almost one fifth are classed as obese by the time they enter secondary school.
We’ve ditched most cereals in our house, don’t eat bread on a daily basis (I have yet to expand my low carb baking skills) and include healthy fats and proteins in every meal. The following make a regular appearance on our breakfast table:
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.
Desserts taste great. They are the crowning glory of a meal; decorated with sparklers and candles and sometimes even applauded. Think of your favourite dessert. What is it? Indulgent melt-in-the-mouth ice cream? Steaming-hot spiced apple crumble with plenty of double cream, eaten straight out of the oven? Or my personal weakness – gooey, moist and chocolatey sweet potato brownies?
But we need to re-think how often to eat it. Back in the Fifties, dessert was an entirely homemade affair, served after the Sunday roast for which the whole family duly came together. We have gone from eating desserts once a week to once a day. If you look at the average waistline back then and now, coupled with the sharp rise in Type 2 diabetes, you can see clearly see how that’s working out for us.
On top of that, many of us shy away from baking. Lives are busy, and it’s so much easier to buy a ready-made treat. Why bother to labour in the kitchen when you can just nip down to Sainsbury’s and get a six-pack of mince pies to munch on? Well, if you start reading the labels and see the sugar content of your favourite goodies, you might just change your mind.
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.
These crunchy sugar free cut out cookies with a coconut butter glaze are low carb, gluten free and sweetened with erythritol.
You’ve banished all junk food from the house. The secret milk chocolate stash in your kitchen cupboard is history, the multipacks of fizzy drinks have been replaced with youth-inducing matcha tea and your fridge is stuffed with leafy greens. You have become an expert at healthy eating at home, but what about eating out? Sticking to a sugar free diet when you are out and about can be tricky. But fear not! This guide will help you navigate restaurants, coffee shops and dinner parties so you can enjoy yourself without the sugar rush.
Combining two favourite breakfast spreads into one: This healthy sugar free peanut nutella is so simple to make and great on bread or waffles.
An insanely fruity and refreshing sugar free frozen yoghurt: Crown your meal with a Raspberry Chia Coconut Froyo.
Are you wondering why these pictures look so wonderfully pink and flowery and kitsch? There is a simple reason, friends. I’ve got wedding on my mind! And love, true love. The real thing; the one that’ll last forever….
Soft, satisfying and subtly spiced: These sugar free Coconut Tahini Bliss Balls are bite-sized portions of…bliss.
Bliss. It’s way more than just happiness. Bliss is a biggie. It’s that moment when things just can’t get any better. Bliss is so big that people have written books about it, amongst them Sean Meshorer’s inspirational The Bliss Experiment, which is filled with fundamental truths. So, how does Meshorer – author, yogi, philosopher and meditation instructor – sum up bliss?
Bliss is an innate state of inner joy. We all have the capacity for it. External circumstances, whether positive or negative, happy or sad, do not affect it.
Bliss is a state of unity, completeness and knowingness; it is a feeling of oneness and connection with all of creation. When bliss appears, you instantly recognise it as the most central of all truths.
Bliss is where happiness, meaning and truth converge. Everything boils down to our pursuit of bliss. We pursue money or relationships because we think they’ll make us happy. We pursue our life’s passions because we feel they are deeply meaningful to us. Bliss is the universal place where all questions are answered and fulfillment is reached.
With bliss comes an unshakeable joy, interconnectedness and a practical wisdom.
Bliss is like white light. Just as pure light is the totality of all colour, bliss is the sum of all positive qualities. The components of bliss are joy, unconditional love, inner peace, power, connectedness, awe and wisdom.
Sam Meshorer, you are making me feel all blissed out. Doesn’t just reading this makes you feel like you’re peacefully bathing in beautiful white light? Or at least, like you finally know how to get there? Totally worked for me. Inner joy, here I come!
I’d like to add just one more thing.
I had the inspiration for this recipe when I felt like baking something. But. No eggs in the house! I rummaged around in my cupboards and found shredded coconut and ground almonds. The fridge? Desperately empty, only the door stuffed with condiments. And there it was. Tahini! A big, half-forgotten jar that had not seen the kitchen counter since we’d run out of chickpeas and beans (my kids had a big hummus phase last autumn – check out my Awesome Black-eyed Bean Hummus, which is, like the name suggests, awesome).
You all know I am a big lover of EASY. Friends, the stars aligned. Inspiration struck big time. This was not the time to bake. This was the time to make … Coconut Tahini Bliss Balls! No bake, no sugar, no gluten, no wheat, no regrets. Just blissfully simple clean eating.
These little wonders take only minutes to assemble and are like a mini burst of sunshine on a rainy day. The delicate roasted sesame taste of the tahini, the sweetness of the coconut, the mellow nuances of vanilla and the warm flavour of cinnamon put together are simply sensational.
You want bliss happening in your kitchen, right now?
You are 5 minutes away from it. Just open your cupboard and get started.
For another bite-sized morsel, try my Sugar Free Pistachio Chocolates!
A fabulously healthy treat: These delicious Low Carb Chocolate Banana Muffins are grain free, sugar free and seriously nutrient-dense. This is feel-good snacking taken to the next level.
Do you have children? If you do, or if you are planning to have some in the future, I’ve got some great advice for you: Take someone else’s (nice) child with you on holiday. In addition to your own, that is….