Moist Chocolate Cake

A cake so moist, it sticks to your fingers and everything it touches. That's my latest quick and simpel recipe!

It was late, I was watching a movie and I suddenly just needed something sweet, something gooey. This moist chocolate cake was the result. I didn't really think about it. I just threw some ingredients in a pot, whisked them together and voila.

I love it when my weird impromptu kitchen adventures turn into something yummy and lighter than store bought desserts. 

Ingredients:

1 ripe banana, mashed
3 medium sized eggs
100 ml low fat cream cheese
1,5 tbsp dark brown sugar
50 gr milk chocolate, melted
50 gr almond flour

Way to do it:

1. I can't make it any easier....just whisk all the ingredients together!
2. Put the batter in a pie dish and bake for about 20 minutes in a pre-heated oven at 200 degrees.
3. After 15 minutes of baking, you can poke the cake with a skewer. If it comes out clean, take the cake out. We want it to be as moist as possible.
4. Let cool or give into your urges and eat it while it's warm. 

I enjoyed my first piece with some light vanilla ice cream. The warm chocolate with the cold ice cream was just heaven. In the morning, I enjoyed my second piece with a cup of breakfast tea. If possible, it was even better due to the overnight time of letting the cake set.

No added fat, but low fat cream cheese,
         A ripe banana for the sweetness, making the addition if sugar minimal,
                                                    No white flour but a little bit of almond flour for body,
                                                                                               And some milk chocolate for the taste....

Enjoy
xx

Almond cookies with chocolate

NO ADDED FAT!

I can't write it any bigger without it being stupid but that is what makes these cookies so great. They are low in fat, yet very tasty and sturdy so you can take them along and enjoy them the entire day.

I was gonna take pictures, but then it got dark, and then  I forgot....and then I ate them all.
Woops :D

Ingredients:

For the cookies:
200 gr ground almonds (almond flour)
100 gr icing sugar
1 tsp liquid honey
4 egg whites
A pinch of salt

For the chocolate:
4 egg yolks
1 tbsp liquid sweetener
2 tbsp no-added sugar cacao powder

Way to do it:

1. We start with the cookies. Add the almond flour, honey and icing sugar in a bowl.
2. With a fork, lightly wish 2 egg whites until the liquid turns white. Add it to the almonds and stir with a wooden spoon.
3. Whisk the remaining 2 egg whites with a pinch of salt until you can turn the bowl upside down. Then add to the batter and gently fold it in.
4. Line a baking tray with baking paper and evenly place out the dough. Mine are about a full tablespoon each. Bake for 10 minutes at 180degrees C.
5. Now for the chocolate. Add all the ingredients to the 4 egg yolks and whisk. Let rest until the cookies come out.
6. When the cookies have baked for 10 minutes, take them out and add a dollop of chocolate mixture to each cookie. The chocolate will run over the cookie making it look good but not 'too perfect'. I don't do pretty pretty, I do yummy yummy!
7. Place the tray back into the oven and let bake for another 5 minutes. 
8. When they are done, let them cool before you move them to a plate or stuff them into your mouth.

Enjoy
xx

Lemon Bars with Cream Cheese

Hi everyone.

I've been wanting to make lemon bars for so long, but I never found a recipe that ticked off all my criteria. For a recipe to be Stevie Friendly, it needs to be

- easy and no fuss
- not drenched in bad fat or loaded with sugar
- not take to long because you know I have no patience

and

- it must not make a mess of everything because I hate, hate, HATE doing dishes.

So, I simply decided to dive in, head first, and create my own lemon bars.
And I'm so happy I did.

Ingredients:

For the base:
150 gr flour
100 gr soft coconut butter (normal butter is fine too)
A pinch of salt
2 tbsp sugar
2 tbsp cold water
1 tsp lemon juice

For the filling:
3 tbsp low fat cream cheese
2 eggs
2 tbsp liquid sweetener
Juice of 1 lemon
100 gr flour

Way to do it:

1. We start with the base. Combine all dry ingredients in a bowl and stir with a spoon to combine. Add the coconut butter and use your hands to 'melt' it into the mixture. It will become very crumbly and dry. Add the lemon juice and water and use that liquid to form a dough. Roll the dough into a ball, put it in cling foil and let rest in the fridge for at least 30 minutes.
2. Now we make the filling. Add the cream cheese, eggs, liquid sweetener and lemon juice into a bowl and whisk until combined. Add the flour and make sure there are no lumps left. It will be very liquid but don't worry, that way our crust will soak it all in. Leave it into the fridge until you are ready to use it.
3. After the crust has rested for 30 minutes, take it out and line a baking tray with baking paper. Roll out the dough and bake in a pre-heated oven on 180degrees Celsius for about 10 minutes.
4. Take the baking tray out and pour the filling over the crust. Bake again for another 10 minutes.
5. Take out of the oven and let them cool before you cut them. Transfer to a plate and they are best if you keep them in the fridge.

And these people, are no fuss, no muss, deliciously low sugar Lemon Bars.

I must admit, you can't call these low in fat...compared to stuff you would buy in the store yes, but not to other stuff you can find on my website. However, I did use coconut butter and some sources say it's the 'healthiest' butter there is. But it's still butter off course, this isn't a perfect world :-(

It was my first time making these, so it's still a work in progress. Next time, I'm going to add some cacao powder to the base and I'll prob add some more lemon juice because in my opinion, they could be a little more sour.

Keep checking back for new recipes and let me know what you think.

Enjoy
xx

Blueberry crumble bars

Feast your eyes on this!



Doesn't it look wonderful? This, my sweet friends, is what happens when it's sunny and with bikini season at the back of your mind, you start craving something sweet. This recipe, although light in calories, isn't very light on the stomach so you only need a small piece to get filled up.

I got the original recipe here, but for added healthiness, I substituted most of the sugar by honey and sweetener. I also chose to use half white flour, half buckwheat, because the good nutrition of buckwheat strengthens the body and upps your immune system. Granted, there is some butter here and if I make new versions of this recipe, I'm going to try and cut down some of the butter. But for now, just marvel at their deliciousness.

Ingredients:

100gr white sugar
2 teaspoons liquid sweetener
1 teaspoon baking powder
150gr white all-purpose flour
150gr buckwheat flour
200gr soft butter cut into small pieces
1 egg
a pinch of salt

400 to 500 gr fresh blueberries
1,5 tablespoons honey
50gr white all-purpose flour

Way to do it:

1. Preheat the oven to 200 degrees C and grease your baking pan. Use any which one you like. I used a big, round, spring form but if you wanna make bars, I would suggest a square one.
2. In a big bowl (you need the extra space for the mixing) mix 150gr white four, 150gr buckwheat flour and baking powder. Add in the egg, liquid sweetener, salt and butter. Use your hands to knead the dough into a big ball. This could take some time but it's really worth it in the end.
3. Take half of the dough and spread it out evenly into your prepared tin. Pad it down all the way to the sides.
4. In a new bowl, sprinkle blueberry's with the honey and then add the flour. Turn the blueberry's over so that the honey and flour sticks to them. Then spread them out evenly over your batter.
5. Take the remainder of the dough and cover up all the berry's. Again, take some time to cover all of them, basically sealing them in.
6. Bake for 30mins at 200 degrees C and try to show restraint once the amazing smell of the baked fruit hits your nose.
7. Take out of the oven when the top turns slightly brown and leave to cool before cutting into bars or squares, as you prefer. They keep best in the refrigerator and they are even better the next day.

You can also leave the cake/pie/bars, whatever you wanna call it, into it's original form and serve as a lovely summer alternative to fattening pies and cakes. The crust, once cooled, cuts well so you can serve a nice piece of pie and maybe even add some lime or lemon sorbet for the ultimate summer dessert!

Enjoy,
xx

Healthy Banana Oatmeal Cookies

Cookies, again...I know. But these are so delicious and healthy, I need to share.

I've been wanting to make oatmeal cookies for some time now, but after browsing the internet, I just couldn't find a recipe I liked...so I set shop in the kitchen and just went for it. It's amazing these worked out so well, because I just sort of winged it. And thank god for that because this recipe is amazing.

My new favorite cookies...until the next batch of crazy improv baking comes along :D

 

 Ingredients:

70 gr soft butter
50 gr grated coconut (coconut flour, coconut flakes, it's all the same thing)
1,5 tsp baking powder
1 ripe banana
2 tbsp red fruit jam
1 tbsp liquid sweetener
2 eggs
70 gr buckwheat flour
150 gr oatmeal

Way to do it:

1. Put the soft butter in a bowl and mix in the grated coconut. Add the buckwheat flour and baking powder.
2. Add the eggs and mix well.
3. Add the ripe banana and mash it. Then add the jam and the sweetener. You could choose to add more sweetener and omit the jam or the other way around, depending on which you prefer. I prefer to keep it as natural as possible to I went with more jam.
4. Mix everything well until the batter becomes kind off fluffy and then fold in the oatmeal.
5. Divide on a tray lined with baking paper and put in a preheated oven and bake at 170degrees C for about 12 minutes.

While they are cooking, these babies will make your house smell amazing. The aroma of the baked banana is just...mmmm. You'll have husband and kids running for the kitchen.

The cookies do have some fat because of the butter, but you've gotta give a little to get a lot! And in this case, it's taste. What's a little bit of butter when you get the healthy benefits of banana, oatmeal, coconut and buckwheat all in one bite? I'm telling you, keep this recipe in your favorites bar because you'll be making them a lot.

Enjoy
xx

 

My version of a classical French Yogurt cake

Hello everyone, summer has arrived...oh yes it has! Pretty soon I'll be using this season's best fruit to make light and healthy desserts, but first a twist on the classical French Yogurt cake.

What's the twist you ask? Well, alcohol and soy yogurt. I like yogurt...but there's something about the plain yogurt Alpro soya makes that's just amazing. It has a gentle taste, very few fat and low sugar so all in all, it's pretty great. Healthy and tasty, that's what we're going for here.

Just like all my other recipes, this is so easy, a child could do it. The cake itself might look boring and simple, but trust me, this lovely thing will delight both your and your family's taste buds.

As I'm typing this, I'm starting to smell the batter turning into something amazing in the oven...so let's get on with the recipe.

 

Ingredients:

2 portions of 125ml plain yogurt (I used alpro soya)
2 eggs
1 tsp vanilla essence
3 tbsp Amaretto
2 cups op 125ml almond flour
liquid sweetner

About 10 crushed cookies (I used speculoos)

Way to do it:

1. Preheat the oven to 180degrees C and line the bottom of a round, spring-form cake tin with bakingpaper. Grease the sides with vegetable oil.
2. In a bowl mix yogurt with eggs, vanilla essence, amaretto and the sweetner. The sweetner is, as always, to your liking. I used about 2 tablespoons. Bear in mind that the ameretto is pretty sweet too so you might eveb omit the sweetner if you prefer.
3. Use your 125ml cups to measure the almond flour. Top both of them off with flour and add to the mix.
4. Mix till everything is well combined and allow yourself a little taste. Taste good doesn't it. Would it be wrong to just eat this as a sauce....
5. Enough daydreaming. Pour the batter into the baking tin and lightly sprinkle your crushed cookies over the top.

Bake in the oven for 20 minutes or until an inserted toothpick comes out clean.

Let cool for about 5 minutes before you take it out the tin. The cookies will have been baked into the top, making for a lovely, crunchy, topping.

This doesn't make a very big cake, so feel free to double the portions to make a bigger cake.

For extra yumminess, you could slice the cake in two and add a thin layer of strawberry jelly. However, I don't really feel like it needs it. This cake a light, slightly boozy version of a classic French yogurt cake. And remember, no added sugar, no butter but bursting with flavor!


Enjoy
xx

Zucchinin With Minced Meat in the Oven

I fell in love with my oven ever since I started low carbing. It's amazing what you can do with him. I've baked cookies, pies, cakes and tons of main dishes that keep my hunger at bay. Now, it's time for a zucchini lasagna with minced meat, topped with some peppers and buffalo mozzarella. I know, a big moment because this is my first main dish I post here. It's just too good to not share it. It's an easy recipe, hardly no preparing so it's great for those days when you just wanna relax but still enjoy good and healthy food.

Ingredients:

170 g minced meat (I used a mix of beef and pork)
1 garlic clove
1 medium onion
120 ml of your favorite tomato sauce
1 green bell pepper
1 large zucchini
50 g buffalo milk mozzarella cheese
1 small chili pepper

Way to do it:

Preheat the oven to 200 degrees Celsius.

Peel the zucchini and with a sharp knife, slice in long, thin slices. Salt the slices to get rid of excess water. Also cut up your green bell pepper in small cubes.

In a pan, fry chopped onions, meat and the garlic. When they are done, add the tomato sauce and let it cook until all the flavors are mixed. Season as you like. I seasoned with a special mix for meat.

Pat the zucchini slices dry with a clean towel and take an oven dish.

Start assembling your lasagna. Place some sauce at the bottom and layer the zucchini over it. Over the zucchini comes the meat and the sauce and the green bell pepper cubes. Add another layer of zucchini and again top with sauce and bell peppers. Continue until your ingredients run out.

Top the entire dish with the chopped up chilli pepper for added flavor and place thin slices of mozzarella on the top.

Bake in the oven at 2000 degrees C for 25 minute Turn on the grill to turn the cheese brown for the last 5 minutes.

Enjoy
Xx

Amazing Low Carb Waffles

Ingredients:

3 tbsp melted butter
2 large eggs
a pinch of salt
A teaspoon baking powder
50gr coconut flour
50gr almond flour
250 gr cream cheese
2 tbsp sweetner (or to your taste)

Way to do it:

Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the chese, the sweeter your waffle will be.

Mix in the melted butter and whisk until smooth

Add the eggs and mix well.

Then you add both flours and the baking powder with the salt.

Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy!
Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked. Transfer to a plate and let cool.


I Hope you enjoy them as much as I did and working with the cream cheese gave me some great ideas. Next up, cream cheese cookies!


See you soon,
Enjoy
Xx

Ps: Feel free to adapt the recipe. I haven't tried it myself but I think that a few teaspoons of cocoa powder would make for some excellent chocolate waffles. Or leave out the sweetener for a waffle you can top with cheese.

Almond Macadamia Cookies

Hi Everyone,

I'm back with a new recipe!
After my hazelnut cookies really did the trick of keeping my sweet cravings in check, I decided I needed more! I made another batch of cookies because I love how they are so low in carb and I don't have to feel bad for indulging.
My cookie routine: I have one in the morning before my meals with a nice cup of strong coffee and in the evening, I have another one (or two...) with some lemon tea and really, it doesn't even feel like I'm dieting.

Ingredients:

2 large Eggs
150 gr butter
a tsp vanilla extract
5 tbsp sweetener (or to your taste)
200 gr Almond flour
1 tsp baking powder
dash of salt
60gr Macadamia nuts, chopped

How to do it:

Preheat over to 190 degrees C.

Separate the whites from the yolks and beat the whites stiff.

In the bowl with the yolks add the vanilla extract and butter.

Add the sweetener and mix again.

Add the baking powder,salt and almond flour.

Gently fold in the egg whites. This will give your cookie it's height.

Finally, gently stir in the chopped nuts

Divide the dough evenly into about 15 little heaps of dough and place them on a cookie sheet. Make sure they are far enough apart because they will spread out a little. Bake for about 12 minutes at 190 C for soft cookies, go to about 17 minutes for crunchier ones.

Afterwards let them cool before you move them to a plate.


Depending on how big you make them and which ingredients you use, this entire recipe contains about 17gr of carbs. So that's about 1,2 gr of carb per cookie!

Leave them overnight because I found the taste and texture is better the next day.

Note: You can also add some white chocolate chunks but I couldn't find any with reduced calories. Now I found some on so I'll be back soon with some white chocolate creations :D

Note 2: For added yummyness, you could smear the top of the cookies with some low sugar jam. Only do so right before you're about to eat them because otherwise, they will make the cookie too mushy.


Enjoy
xx

Welcome!

Hi everyone,

Let's raise the glass on my very first blog entry....

oh wait...no

Since I'm low-carbing I can't really drink alcohol...Well, not a lot anyways :D

But, not to worry. I'm planning to pack this blog full of delicious treats for anyone looking to eat healthier on a strict low carb diet.

I hope you enjoy and see you all soon.
xx