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)