Category Archives: Snacks

Low Carb Ferrero Rocher

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I always get given a box of the regular version of these for Christmas, and oh god I love them so much. Considering they involve a lot of my favourite flavours ever (hello hazelnut!! *squeezes*) I’m surprised it took me this long to make a low carb version of them.

It’s a super simple recipe, it just takes a while because they involve a bit of chilling in between each step. I did it on my day off when I was in and out of the flat doing errands.

I am absolutely torturing myself by writing this recipe down tonight because I’m midway through an egg fast and I’m craving something crunchy really bad. Seriously, I can give myself a good amount of variety with the flavours of my egg meals but I am so, so fed up of eating mushy things. Egg fasting gives you an insane appreciation of texture.

Apologies for the not-so-accurate quantities I’ve listed. I free handed most of it. You’ll get the gist ๐Ÿ™‚ It’s easy to make bigger batches, just make more of the Nutella mixture!

If you want to make this recipe including sugar, I’d probably just use actual Nutella instead of making your own mixture. Just leave it in the fridge for a day before hand.

Ingredients

For the Nutella mixture –

– 1/2 cup roasted hazelnuts. I buy pre-roasted ones anyway, but it’s easy enough to roast your own if needed!

– 2-3 tbsp coconut oil

– 2 tbsp cocoa powder

– 4 tbsp sweetener

– (optional) a few drops of vanilla essence and hazelnut flavouring

– (optional) a few squares melted dark chocolate. I didn’t add this in my mixture but I have in other Nutella mixtures before and it really worked.

Everything else –

A handful of whole hazelnuts, roasted

A bar of dark chocolate (Or, you can make your own lower carb version using cocoa powder, sweetener and coconut oil. I’ve never been a huge fan of the taste of that mixture, but a lot of people love it)

A bag of chopped, roasted hazelnuts (Or do your own by roasting them, then shoving them in the food processor for a little bit. Not too much.)

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Recipe

I made the Nutella mixture first. Put the hazelnuts in the food processor until they’re as smooth as they’ll go, then add sweetener and cocoa powder and any other flavourings you’re using. I add the coconut oil last and do it slowly – I find the mixture jumps from “chunky” to “liquid” pretty fast. Add any extra sweetener or flavours to taste. If you’re adding some dark chocolate, I’d melt it and add it before the coconut oil. It’ll be runny at room temperature, but will go quite hard in the fridge. That’s where you want to put it.

Let it chill out in the fridge (I should defo do stand up) while you do something else. Let it get solid – you’re going to be shaping it in your hands, so it needs to be properly chilled.

Spoon out chunks with a spoon, then using your hands, mould the mixture around a whole hazelnut, roll into balls, and set aside on a plate. It took longer than I thought it would to do this and mine started to melt a bit, so I put them back in the fridge – my last ones stayed really round but my early ones ended up melting a little. If you’re doing a big batch, I’d probably put my first half in the fridge while I got on with the last half. Once you’re done, put them all in the fridge, and lick your fingers.

Leave them until they feel hard again, then melt your dark chocolate in the microwave in a bowl. I left mine for a little while afterwards to make sure it wasn’t super boiling. Get a plate with your chopped hazelnuts on it ready. I used way, way more chopped hazelnuts than I thought I would here, so don’t be stingy. I kept on having to pour out more and I got chocolate all over the bag.

Take your tasty balls of hazelnut goodness out of the fridge, then roll them in the dark chocolate, then straight in the chopped hazelnuts. It’ll be messy and glorious.

Leave in the fridge to harden again, then eventually it’s time to eat them. It’s worth it. You have the silky smooth mixture of the Nutella against the crunch of the hazelnuts and it’s wonderful ๐Ÿ™‚

Low Carb Peanut Butter Cookies

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I am really, really proud of these cookies because I managed to do something I’ve never managed to do before with a low carb cookie recipe; these cookies are crisp and crunchy on the outside but still soft on the inside. A lot of my flourless cookie recipes turn out rather cakey, so I was chuffed to bits with the texture of these. The peanut butter taste isn’t really overpowering either; despite it being the main ingredient it’s still relatively mild.

During my experiments, I made a version of these cookies without the whey protein; they tasted great, but were softer and more crumbly. So feel free to leave it out if you want to, you’ll just miss out on the texture. Which is the main reason I’m obsessed with these cookies in the first place, to be honest.

For these cookies, I used Meridian Natural Crunchy Peanut Butter. It’s different to your garden variety peanut butter because it only contains peanuts; no palm oil, salt, sugar or stabilizers are added. It makes it healthier, though the downside is that there’s a lot of oil separation in the tub, so you need to give it a good stir before you use it.

Ingredients

– 50g butter

– 2oz cream cheese

– 1 egg

– 1/4 cup vanilla whey protein

– 250g peanut butter

– 1 cup Splenda

– 1/4 cup almond flour

– salt (though I’d probably skip the salt if you’re using a pre-salted peanut butter)

Soften your butter and cream cheese, then whisk in your egg. I used my electric beater.

Whisk in your almond flour, vanilla whey protein and sweetener. If you’re adding salt, add it now.

After this, it gets messy – adding the peanut butter! I opted for the approach of just attacking it with my electric mixer and wiping down the walls afterwards, but beating with a fork it would probably be cleaner, if more time intensive, approach.

At this point, your mixture will resemble a nutty turd.

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Taste your nutty turd mixture, ideally while someone with a weak stomach is watching, and add extra salt, sweetener or perhaps some vanilla essence to taste.

Using your hands, roll the dough into about two dozen small balls (ha, balls), place on a baking sheet lined with baking paper, then squash them flatter. They won’t change shape much as they cook.

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Cook in a pre heated oven at 200C for around 12-15 minutes, then leave to cool for at least 10 minutes.

Enjoy your crunchy cookies ๐Ÿ™‚

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Low Carb Blueberry and Coconut Cookies

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I am only letting myself eat my sweet treats at the weekend at the moment. I’m mid way through training for an event in a few months, so I’m having to be stricter than usual because all the working out is making me insanely hungry.

Anyway, today is a Sunday, and I didn’t want to “waste” a treat day making something I’ve made dozens of times before, so I had a root around in the kitchen and decided to use up my blueberries. I only had a small amount left – more a palm sized frozen ball than a handful, if that makes any sense at all. I was really pleased with how they turned out – like most low carb cookies, they don’t really crisp up like a regular biscuit, but they were gooey in the middle and it was marvellous. You can taste both the blueberries and the coconut, which made me happy; berry flavours can be quite overpowering.

Ingredients

– 100g butter
– No more than a handful of frozen blueberries
– 1 egg, beaten
– 1 1/2 cups ground almonds
– 1/2 cup desiccated coconut
– 1/2 cup Splenda
– sprinkle of salt
– sprinkle of baking powder
– dash of vanilla essence

Heat oven to 200 degrees C, and line a baking tray with either foil or baking paper.

Melt the butter in the microwave, then stir everything together in a bowl. Traditionally, you stir berries in right at the end, but I mixed mine with my melted butter so they had a head start defrosting.

Use a spoon and your hands to make 12 flattish mounds of mixture on your baking tray. They’ll rise as they bake.

Bake for around 12 minutes, then leave to cool for at least the same again – they’ll be a bit less crumbly if you wait til they’ve cooled some. And much less likely to burn your face.

Low Carb Hazelnut Brownie Cheesecake

What, you're telling me you DON'T garnish your puddings with gemstones?! Peasants.

What, you’re telling me you DON’T garnish your puddings with gemstones?! Peasants.

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I love cheesecake. I love brownies. I do not like looking lardy.ย  Thankfully, brownies and cheesecake can be made healthily, with minimal sugar, so I can enjoy two things I love without the risk of turning into a Lardy Lou.

And seriously, when I ask myself (which I totally do, all the time) how I can make cheesecake even more awesome, a giant brownie is pretty much the first thing I think of. It’s the first thing I think of in a lot of situations, come to think of it. I really love brownies. They’re neato-burrito. Mmmm, burritos.

I have a confession; the idea for this recipe is heavily influenced by Carolyn’s recipe over on All Day I Dream About Food. It was seeing a picture of it on Tumblr that got me into her incredible website. Which you should totally check out, by the way. The woman is a genius.

The brownie base is very similar, I just subbed out her walnuts/pecans for hazelnuts because I prefer the flavour. I also tweaked the sweetener measurements, because I use a different one. The cheesecake topping is all my own though. I prefer no bake cheesecakes :o)

Ingredients:

Brownie base

  • 100g butter
  • 50g dark chocolate. The darker the better. I rarely use anything below 85%.
  • 2 large eggs
  • dash of vanilla essence
  • 1/2 cup ground almonds
  • 1/4 cup cocoa powder (I use Green & Blacks Organic Cocoa)
  • 1/2 cup Splenda
  • pinch of salt
  • 1/4 cup chopped hazelnuts

Cheesecake topping

  • 150ml whipping cream
  • 400g full fat cream cheese. Take it out of the fridge right at the start so it’s not as cold.
  • 1/2 cup Splenda
  • 1/4 cup full fat Greek yoghurt
  • dash of vanilla essence
  • chopped hazelnuts, to garnish

Recipe:

Preheat the oven to 200C. Grease your cake tin of choice.

Heat your butter and dark chocolate in the microwave and mix together til nice and smooth. Be careful they don’t burn, burning is sad.

Break your eggs into the mixture and whisk with a fork. Mix in your vanilla essense, then add all your dry ingredients and stir them all together well.

Spoon into your cake tin and make sure it’s all flat and neat looking. Bake for about 15 minutes, then leave to cool.

Whisk your whipping cream til it’s making nice soft peaks. Whisk in your cream cheese, yoghurt, vanilla essence and Splenda, then spoon on top of your brownie base and smooth the top down as neat as you can using the back of your spoon.

Sprinkle hazelnuts over the top. Or if you’re very clever, write a message with them. Maybe something about how great I am. Just a suggestion.

Put in the fridge for at least two hours to give it a chance to set. I put mine on top of my giant wheel of brie. I only mentioned that because I wanted you all to know I have a giant wheel of brie in my fridge, because brie is fancy. Like me.

Carefully remove the outside of your cake tin, and enjoy :o)

SERIOUSLY LOOK AT ALL MY FABULOUS CHEESE

SERIOUSLY LOOK AT ALL MY FABULOUS CHEESE

Low Carb Hot Chocolate

Yummy hot chocolate

I really dislike being cold. I’ve been told by my other half (or “the guinea pig” as I affectinately call him when I’m doing a cooking experiment) that I keep my flat warmer than the average nursing home. I see nothing wrong with this.

Anyway, I like hot drinks. And there’s little in the world more comforting than hot chocolate.

This is a super basic recipe, I feel a little patronising writing it down. Normally I quite enjoy being patronising, because I’m a bitch like that, but I feel somewhat guilty about it today! I guess more information is better than less though?!

Ingredients:

  • 1 mug full of milk/cream. This is entirely your preference; I usually use an 80/20 mix of milk/cream, and I tend to use whatever I have in the fridge at the time. Which is usually either lactose free whole milk or almond milk, combined with either single or double cream. As always, avoid skimmed milk; it contains more sugar, and there’s absolutely no reason to fear the extra fat in whole milk. Hence why I mix it with cream in the first place. Fat is good for you. If it wasn’t so expensive, I’d happily make the thing entirely with cream. It goes without saying, but if you use almond milk, the finished result tastesย  almondy. Which I like, but isn’t everyone’s thing.
  • 3tbsp cocoa powder. Not hot chocolate mix (Filled with sugar), proper cocoa powder. It’s very bitter. I use Green & Blacks Organic Cocoa Powder, which is only 12.5% carbs.
  • Splenda, to taste. I use around 2tbsp
  • Unsweetened squirty cream, to serve. (Optional) Be careful with squirty cream; most of it is filled with sugar. I use UHT Extra Thick, which is effectively just whipped cream in a can. If I have any cocoa nibs in the cupboard, I’ll sprinkle those on top too.

Recipe:

After you’ve measured out your milk/cream mixture in the mug you’ll be enjoying your hot beverage in later, pour into a milk pan and put it on a low heat.

Put it your cocoa powder and sweetener, and stir. It’s important to put it in while the liquid is still cold, otherwise the cocoa powder clumps like mad. If I’m doing other things, I’ll leave it soaking for a while before I even heat it. I tend to stir it until most or all of the cocoa clumps have dissolved, then I’ll turn it up to a medium heat.

I was a Messy Bessie and splashed stuff on the hob.

I was a Messy Bessie and splashed stuff on the hob.

Try some; add more cocoa powder or sweetener to taste.

Serve with squirty cream :o)