Lo Dough Salmon Fishcakes

 These can be frozen and then reheated for about 20 minutes.

• 2 piece of Lo-Dough, blitzed to a crumb

• 200g Tinned Salmon, drained well
• 1 small egg (approx 50g), beaten
• 40g of Philadelphia
• Parsley or dill

• Chopped onion
• Chopped celery
• 8 sprays of fry-light
• Salt and pepper

 

1. Add your all the ingredients to a bowl and mix well.

2. Using an ice cream scoop make 6 patties, flatten slightly.

3. Place in freezer for 30 minutes to harden

4. Oil a pan with the fry-light and on a medium heat, fry the patties for approx. 3-4 minutes on each side.

Each cake 2 Carbs / 230 Cals

Chocolate Cheesecake

Superb - I tried to find a low carb chocolate chip biscuit and ended up with Belvita Cocoa Chocolate Chip. I used a mix of Sukrin powdered sugar and ordinary.

100grams Atkins or Weight Watchers chocolate chip biscuits crushed

50grams butter melted

250grams Philadelphia full fat cream cheese

150ml double cream

25grams 70% or more dark chocolate

2.5tbsp cocoa powder

xylitol powdered sweetener to taste

Add the melted butter to the crushed biscuits to form a thin biscuit base in each ramekin/glass or at the bottom of a loaf tin.

Mix the Philadelphia, double cream and cocoa powder together. Whip until you get the consistency you like, then add the melted dark chocolate

Add the sweetener to taste. Start by adding a tsp, mix and then taste. Keep adding until it is to your liking

Add topping to the biscuit base

Top with curls of dark chocolate, or melt dark chocolate and drizzle over the top of the cheesecake, or a cream swirl.

Refrigerate for 1-2 hours

Makes 4 Ramekins or 5 portions in a small loaf tin.

Mars Bar Cheesecake

Tasted while making and its very rich :)

• 150 g Digestives
• 75 g Unsalted Butter/Stork

• 250 g Full-Fat Cream Cheese
• 50 g Icing Sugar
• 50 g Caramel (I use Carnations)
• 0.25 tsp Vanilla Extract
• 100 g Milk Chocolate
• 150 ml Double Cream
• 100-150 g Mars Bar (chopped)

• 25 g Milk Chocolate (melted)
• 25 g Caramel (I use Carnations)
• 75 ml Double Cream
• 1 tbsp Icing Sugar
• Mars Bar (4x33g chopped into 3's)

For the Biscuit Base

1.                 Melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.

2.                 Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Filling

1.                 Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

2.                 With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese and Icing sugar, Carnations Caramel, and Vanilla until smooth – Whilst mixing, pour in the melted chocolate and whip again until smooth.

3.                 Pour in the liquid double cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid) It won’t take too long as the chocolate will harden quickly and cause it to thicken.

4.                 Fold through the chopped Mars Bar through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

For the Decoration

1.                 Whip together the Double Cream and Icing Sugar until thick.

2.                 Remove the cheesecake from the tin, drizzle over the melted milk chocolate, drizzle over the caramel, and decorate with the whipped cream, and some pieces of Mars Bar!

Carbs 55 / Calories 630

Spice Cake

 This was very tasty like carrot cake.

·         2 tbsp melted butter

·         1/6 cup sweetener

·         2 oz cream cheese, room temperature

·         1 beaten eggs

·         1 tsp vanilla extract

·         1/4 cup coconut flour

·         1 cup blanched almond flour

·         1/2 tsp baking soda

·         1 tsp cinnamon

·         1 tsp allspice

·         1/2 tsp nutmeg

·         1/4 tsp ground cloves

·         1/4 cup chopped nuts (optional)

·         4 oz cream cheese, room temperature

·         2 tbsp heavy cream

·         2 Tbsp powdered sweetener, such as Swerve Confectioners

Line a loaf tin.

Mix butter, sweetener, cream cheese, vanilla, and eggs until completely smooth

Whisk together the almond flour, baking soda, cinnamon, allspice, nutmeg, and ground cloves.

Pour the wet ingredients into the dry mixture and combine with a spatula or mixer. Once completely mixed together, add in the nuts if using. Stir until they're evenly dispersed.

Spread the batter into the baking dish and bake for 25-30 minutes or until a toothpick just comes out clean.

Mix together the cream cheese, heavy cream, and sweetener with a hand mixer for 1-2 minutes or until completely smooth.

Spread the frosting onto the cooled spice cake. Garnish with extra nuts if using.

 

3 Net Carbs, 308 Calories – Serves 6

Pork Wellington

Was really tasty although tricky to wrap the pork

  550g pork fillet

·         30g butter

·         200g button mushrooms, thinly sliced

·         120g chicken liver pâté

·         375g puff pastry

·         1 egg, beaten

·         4 tbsp olive oil

·         1 pinch salt

·         1 pinch pepper

·         8 slices prosciutto

1.    Preheat the oven to gas 5, 190°C, fan 170°C. Season the fillet all over with salt and pepper.

2.    Heat half the butter and 3tbsp of oil in a baking tray in the oven for 10 minutes. Carefully place the fillet in the tray and drizzle over the remaining oil.

3.    Place the tray in the oven and roast for 12 minute for medium or another 4 minutes if you want the meat well done. Ensure there is no pink showing and the centre of the meat is piping hot. Remove from the oven and allow to cool.

4.    Melt the remaining butter in a saucepan and sauté the mushrooms until soft. Tip into a mixing bowl and set aside.

5.    Mix together the mushrooms you cooked before with the chicken liver pâté in a mixing bowl until you have a thick paste.

6.    Roll out enough puff pastry to wrap around the pork. Lay prosciutto on the pastry, letting them slightly overlap, and spread over the pâté and mushroom mixture.

7.    Lay the pork across the middle so the fillet is covered.

8.    Brush the edges of the pastry with the beaten egg to make them sticky before wrapping the pastry around the pork, pressing the edges together to seal. Roll over so that the seal is underneath.

9.    Trim any extra pastry from the end of the Wellington and seal the ends. Brush the entire Wellington with the beaten egg.

10. Once ready to cook, preheat the oven to gas 6, 200°C, fan 180°C. Remove the cling film and place the Wellington on a greased baking tray.

Cook for 20 minutes, or until the pastry is golden and shiny. Serve immediately.

Dorset Apple Cake

 Lovely with clotted cream

8 oz Plain Flour

4 oz Butter

2 oz Currants / Raisins

1 large cooking apple peeled and diced

3 oz sugar

1 egg

2 tbs milk

Put oven to Gas 4 / Fan 150

Rub fat into flour

Mix in fruit and sugar

Make mixture to a firm dough with egg and milk

Put into greased cake tin and bake 40 - 50 minutes

Top with sugar if wished

Chocolate Ripple Cheesecake

 I halved the cheesecake recipe but made the full packet of Lo-Dough; next time would do just half.

For the base
• 1 Lo-Dough Brownie Mix
For the cheesecake topping:
• 800g of full-fat soft cheese
• 230g sweetener (we used granulated erythritol)
• 1 1/2 tsp vanilla extract / the seeds from a vanilla pod
• 3 large eggs, plus 1 yolk
• 60g of 70% chocolate
• 30g of cocoa

1.    1. Sieve the chocolate chips out of your Brownie Mix. Save them for later.

2. In the 8.5-inch cheesecake tin, add the Lo-Dough Brownie Mix and bake as per the packet instructions. Once baked, turn your oven down to 110°C/230°F. Allow to the brownie to cool.

3. Add all your cheesecake ingredients (minus the chocolate and cocoa) to a bowl and whisk thoroughly with an electric mixer until everything is fully incorporated. Pour approx half into a separate bowl.

4. Melt the chocolate in the microwave (along with the saved chocolate chips) approx for approx. 1 minute and then combine with the cocoa and half the cheesecake mix.

5. Pour each mix over the cooled brownie and marble with the end of a knife. Place in the oven to bake for 55 minutes. The finished cheesecake should have a slight wobble in the middle. If it still looks too unset - give it another 5 minutes. After cooking, turn the oven off and open the door, but leave the cheesecake cooling in the oven for a further 2 hours.

6. Transfer to the fridge and allow to cool and set overnight. It will be ready to serve the next day!

·         Calories: 262 calories

·         Carbohydrates: 9 g

Blackberry & Almond Cake

 Very nice with the cream cheese topping - or have without and custard

Calories 208 / Net Carbs 4.5

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 tsp baking powder
• 1/4 cup granulated erythritol
• 1/4 cup unsalted butter, melted, or coconut oil for dairy free
• 1/2 cup unsweetened nut milk
• 1 tbsp vanilla extract
• 1 tbsp almond extract
• 2 large eggs
• 1 cup fresh blackberries
• 2 tbsp powdered sugar

• 1 tbsp unsalted butter, cubed, or melted coconut oil, measured before melting
• 1 cup almond flour
• 2 tbsp granulated erythritol

• 3oz cream cheese
• 1/4 cup icing sugar
• 1/2 tsp vanilla essence
• 1/2 cup cream

1.           Preheat oven to 350°F or 177°C. Grease 8-inch springform pan or parchment lined 8 x 8 baking dish. Parchment should hang over the sides of dish for easy lifting.

2.           In a large bowl, mix all ingredients except blackberries until well combined. Set aside.

3.           Place topping ingredients in the bowl of a mini food processor and process until ingredients are combined and mixture is texture  of small crumbs.

4.           Pour cake batter into prepared pan. In an even layer, place blackberries rolled is sugar on top of the batter.

5.           Bake on center rack of oven for 15 minutes. Remove cake and evenly sprinkle streusel topping over entire cake.

6.           Return cake to the oven and continue baking 35 -40 minutes until topping is golden brown and cake fells firm in the center when lightly pressed.

7.           Allow cake to cool before removing from pan.

8.            Mix cream cheese, cream, vanilla and icing sugar for top (optional)

Smoked Salmon Quiche

 Very tasty - I substituted spinach for the watercress

1 piece of Lo-Dough

2 large eggs

150 ml creme fraiche

100g fresh salmon - cooked and flaked

30g grated cheddar

15g watercress

1 tsp Dill

salt & pepper

Preheat oven to 160 / Gas 5

Butter a dish and fit lo-dough leaving raised sides

Mix eggs, creme fraiche, dill, salt & pepper

Arrange flakes of salmon and watercress in base of dish

Carefully pour egg mixture over and top with cheese

Cook for 25-30 minutes till nice and brown. Allow to cool for 10 mins. Top with extra smoked salmon (optional)

Strawberry Yogurt Cake

A Keto cake that tastes as good as a normal one. Strawberries were fresh from garden.

8 Slices / Cal 195, NET Carbs 4 g

•           2 L eggs

•           1/3 cup Low carb sweetener

•           Zest of 1 lemon

•           1 tsp Vanilla extract

•           150 ml Yogurt

•           1 tsp Baking powder

•           5 Tbsp Almond flour

•           3 Tbsp Coconut flour

•           1/3 cup melted Butter

Turn on the oven to 180 C.

Whisk eggs until fluffy, add yogurt, vanilla, lemon zest and continue whisking.

When nicely combined add dry ingredients (almond flour, coconut flour, baking powder and low carb sweetener) and whisk until mixture is smooth.

At the end add butter and whisk until combined and mixture is smooth and glossy.

Pour the mixture in a cake tray layered with parchment paper and bake in a preheated oven on 180 C for 15 - 25 minutes or until baked.

When baked leave it to completely cool for few hours or in the fridge over night.

Optional Cream Cheese Topping

7oz cream cheese, 2 Tbs Butter, 3 Tbs Powdered sugar, 1 tsp Vanilla

Brownie Cheesecake

Made this in a loaf tin; it came out a really good size (8 slices). Cheesecake had quite a lemon taste.

1 Cup Almond Flour
1 Tbsp Coconut Flour
2 Tbsp Sugar
2 Tbsp Cocoa
1 Tsp Baking Powder
1 Tsp Vanilla Essence
6 Tbsp Melted Butter

200 g Full Fat Soft Cheese
150 g Sweetener
1 Tsp Vanilla Essence
2 Eggs
170 ml sour cream
Finely grates zest of a lemon

Unsweetened Chocolate Drops
Double Cream

1. Combine dry ingredients together and mix with butter. If still too dry add a little milk.
2. Spread into a paper lined loaf tin
3. Bake at 160 / Gas 4 for 15 minutes
4. Allow to cool before adding Cheesecake mix
5. Add all Cheesecake ingredients to a bowl and whisk together
6. Pour mix over brownie base, Cook for 50 minutes 110/ Gas 2
7. Refrigerate overnight
8. Warm chocolate drops and enough cream till a smooth consistency
9. Spread over cheesecake and chill.

Lo-Dough Manchester Tart

Think we used to eat this at school - was very tasty

Serves 4

Net Carbs 6 /Calories 220


1 piece Lo Dough
3 Eggs
150 ml creme fraiche
unsweetened jam
3 Tbsp coconut
2 tsp vanilla essence


Preheat oven to Fan 120 / Gas Mark 1
Grease a 7 inch pie tin / dish and work lo dough in to fit
Spread enough jam to cover pastry case
Sprinkle with 1 Tbsp Coconut
Whisk eggs, vanilla and creme fraiche
Pour into case and sprinkle remaining  coconut on top

Bake for 35 - 40 minutes till set

Zucchini Fritters

Didn't have any Parmesan or scallions so used cheddar & onion powder - would add chopped onion next time.

Makes 4
Net Carbs 3 / Calories 81


2 small-med zucchini (250 g)
1/2 tsp salt
1 Egg
Chopped scallions (20 g)
Black Pepper
1/4 tsp Baking Powder
1/4 cup Almond Flour
1 Tbsp Coconut Flour
15 g Parmesan Cheese
Oil of Choice for frying

1.         Grate the zucchini on a box grater or in a food processor. Put the zucchini in a colander and sprinkle with the teaspoon of salt. Mix the zucchini gently to distribute the salt and let it sit for about 5 minutes. Squeeze the zucchini out with your hands and place into a medium sized mixing bowl.

2.        Add the eggs and scallion to the zucchini and mix together. In a small bowl, add the rest of the dry ingredients and stir together. Add the zucchini and mix thoroughly. Use an ice cream scoop to help form patties of the mix. 

3.        It helps to freeze them for 30 minutes before frying.

4.        Heat a medium to large pan over medium - high heat. Dump the patties into the pan and cook for three minutes adjusting the heat up or down as needed, then flip, cooking for another three minutes. Add more oil to the pan as needed to prevent sticking.

5.        Drain the zucchini fritters on a paper towel before serving

Keto Burger Bun

Not too bad - 2 Net Carbs / 180 Calories

1 Egg
1 Tbsp Oil
1 Tbsp Almond Flour
1 Tbsp Coconut Flour
1/2 Tbsp Milk
1/2 tsp Baking Powder

Combine all ingredients
Place into greased ramekin
Microwave 90 seconds
Flip out and slice in half

Found alternative

1 Egg White
2 Tbsp Butter
4 Tbsp Almond Flour
1/2 tsp Baking Powder

Bounty Brownies

Adapted a non-Keto version. 

1 Lo-Dough Brownie Mix

1 cup shredded coconut
2 Large Egg Whites 
1 Tbsp Swerve
125 grams keto chocolate chips

2 Tbsp Cream

1. Put oven to Gas 5 / Fan 160

2. Line 7 inch pan with grease proof paper

3. Make Lo-Dough mixture as per packet and cook for 10 minutes

4. Whisk egg whites till frothy
5. Slowly blend in coconut and sugar
6. Cover Brownies and cook for another 8-10 minutes, remove and allow to cool
7. Melt chocolate and cream till nice and runny
8. Cover Brownie and chill for 2 hours

9. Cut into 8 pieces

Estimated: Net Carbs 6 / Calories 350

Marzipan and Cherry Bakewell Scones

Made 3 ordinary & 3 KETO (darker ones) scones.

For KETO  I replaced the S.R Flour with Almond Flour, left out the Almond Extract, added 1 Tsp Baking Powder, 1 Tbsp Milk and 1 tsp Xanthum Gum.

2 Tbsp Swerve or Truvia Sugar
60g soft butter
1 Medium Egg
1/2 tsp Almond Extract
110g Self Raising Flour
80g Marzipan chopped into small cubes
80g Glace Cherries quartered

1. Preheat oven to Gas 5/Fan 160
2. Using an electric mixer beat butter and sugar
3. Add egg and almond extract whisking well
4. Slowly stir in flour
5. Fold in Marzipan and Cherries
6. Scoop out 6 small balls 
7. Bake for 15-20 minutes until done in the centre