A healthy sponge cake. Hurrah! This is a revelation and you need very little vanilla or sweetener in this cake. Fresh strawberries are the perfect replacement for the more traditional jam. Continue reading Low carb sponge cake
The brazil nut buttery base is so delicious you could eat this on its own. You can make these as sweet as you like by adding more stevia/raspberries.
- 150g brazil nuts, blitzed to form "breadcrumbs"
- 35g melted salted butter
- 1/2 beaten egg
- 150g mascarpone or other soft cheese
- 50g double cream
- 40g raspberries
- 5g stevia
- Mix the egg, nuts and butter and pat into the base of a greased, lined tin.
- Bake for 20 minutes at 180 deg C and then allow to cool.
- Use an electric whisk to mix all the other ingredients. Taste before adding additional sweetener if needed.
- Spread the cream mixture onto the base and chill in the fridge.
Comfort food. You’ll need a tartan blanket and a log fire to get the full effect.
- 130g butter, melted and cooled
- 60g cocoa powder
- 1/2 tsp baking powder
- 6 eggs
- 3 tsp vanilla extract
- 120g cream cheese
- 20g soy flour
- 7.5g Stevia
- Whisk all the ingredients together really well.
- Bake in a baking tin, buttered and lined with greaseproof paper. My tin is 17x26cm.
- Bake for 20 mins at 180 deg C.
- Cool and slice into 12.
- These freeze really well and are actually better eaten the following day. You can make them without the soy flour, but they have more the texture of a chocolate baked cheesecake.
- If you are new to low-carbing, you may prefer your brownies a bit sweeter and will need to add more Stevia. If you like really bitter chocolate, 7.5g may be enough.
A buttery breakfast base. Continue reading Nutmeg pancakes