Keto Mascarpone Mousse is the upgraded version of my most popular recipe – Keto Chocolate Mousse.
Since it was first published back in 2013, it’s been getting more visits, likes and shares than any of my other recipes.
Why is it so popular? Perhaps because it’s simple, quick and massively high in fat. And chocolate-flavoured. Keep reading “Keto mascarpone mousse”
I hope you are making the most of the berries season.
We know berries and cream are a match made in heaven. This recipe takes it one step further.
Blueberries sit on top of rich creamy mascarpone filling, inside golden almond-flour crust. Perfect combination of tangy and sweet tastes, offset by contrasting textures: crispy crust, smooth cream and plump fresh blueberries. Keep reading “Low-Carb Blueberry Tart”
Easter is coming. Chocolate eggs are everywhere. As are the chocolate bunnies in golden foil. There are stacks upon stacks of them in supermarkets. Their bright wrappers silently scream at you to eat more sugar.
But we can’t do that. That would be against our low-carb principles. So what shall we do?
You know that chocolate doesn’t have to be loaded with sugar, don’t you? We can make our own perfect low-carb eggs and bunnies without using any.
So let’s say yes to chocolate and no to sugar. Keep reading “How to Make Fabulous Sugar-Free Low-Carb Chocolate Eggs (or Bunnies)”
Lemon tart is a very simple recipe – basically just a shortbread crust and lemon custard filling. It is tangy and fruity and makes a great low-carb dessert, especially for those of you who miss eating lots of fruit.
Adapting the traditional recipe for a low-carb diet was quite easy. I just had to substitute white flour with almond flour, use sweetener instead of sugar, and make a couple of tweaks to the standard quantities to ensure it all stayed together. Lemons are naturally low in carbs so no issues there.
The experiment worked quite well and I am ready to present to you a low-carb lemon tart! Keep reading “Low-carb lemon tart”
If you started a low-carb diet, or just thinking about starting, then you are probably worried about desserts. No more sugar? Nothing sweet to treat yourself to – ever? How can you cope?
Fear not! Sweet taste doesn’t come from sugar alone – there are many sugar substitutes you can use instead. Some of them have little or no impact on your blood sugar and no calories, so you can safely indulge your sweet tooth without compromising your low-carb principles.
This article is the detailed guide to low-carb desserts – which ingredients to use, where to find them, types of low-carb desserts and, of course, links to recipes. Keep reading “Low-carb desserts guide”
Do you have lots of pumpkin leftover after Halloween? This is the ideal way to use it up – takes about 5 minutes to whip up the mousse, and you can keep it in the fridge. (I should know, as I have pulverised three gigantic pumpkins into puree over the last two weeks, and had to come up with ways to utilise almost a bucketful of puree).
But what can you do – pumpkin is impossible to avoid this time of year. At least it is low-carb, with only 6g net carbs per 100g. It is also a permitted food on Atkins Induction.
Keep reading “Low-carb pumpkin mousse”
It’s June, berries are in season and strawberries are everywhere. Strawberries are low-carb (around 6g net carbs per 100g), and so are some of their traditional companions like cream. Perfect combination for a low-carb dessert with a seasonal flavour!
I have seen many low-carb strawberry cheesecake recipes (links to some of my favourites are provided below), and I got inspired. I already have a low-carb cheesecake recipe which tends to perform consistently well, so I just had to adapt it to include strawberries instead of my usual chocolate flavour.
Keep reading “Low-carb strawberry cheesecake”
Keto mousse is a simple dessert that helps to satisfy sweet cravings. It’s very simple to make – we just whip up some fat (like cream, butter, cream cheese, mascarpone) with flavours. This version combines a high-fat base with vanilla and berries, for a rich, creamy and fruity taste.
It is delicious, summery and very, very high in fat. Anyone who is not on a ketogenic diet should probably stop reading now! You have been warned. Keep reading “Vanilla keto mousse with blueberries”
Amaretto biscuit is the laid-back, unpretentious Italian cousin of the French macaron. Both are made with ground almonds and egg whites, but amaretto’s texture is infinitely easier to achieve – especially when baking without sugar, which is of course what we will be doing.
Ground almonds (also called almond flour) are a staple of low-carb baking, so this recipe is an obvious one to adapt. Amaretti should be crunchy on the outside and soft on the inside. They make a very satisfying low-carb dessert. Keep reading “Low-carb amaretti biscuits”
Cranberry theme continues today with this low-carb biscotti recipe. Biscotti (also known as cantuccini) are crunchy, twice-baked biscuits that are perfect for dunking.
Traditional recipes use wheat flour, whole almonds and pine nuts, and these days all sorts of nuts and fruit are used to jazz up the recipe. Our version today will use almond flour as base, and include pistachios and cranberries. Keep reading “Low-carb biscotti with cranberries and pistachios”