Low Carb Cheesecake (Take 1)

Okay, so it collapsed but it still tasted good! Too many berries I reckon. Overberried.

On the plus side- the low carb almond and chocolate base was perfect. I'll post the recipe once I've perfected the top part and it holds.

Low Carb & Gluten Free Brownies

This recipe comes courtesy of the lovely Breffney over at A Pinch Of Ginger. She's training to be a chef and is a total a whiz in the kitchen, so I was delighted to see this recipe pop up on her blog.

I made these gorgeous butternut squash brownies last night and S declared them to be some of the best he has ever tasted. These decadent treats are gluten free and paleo-friendly and absolutely delicious- they're still moist the next day!

You can see Breffney's original blog post (with ingredients and method) here and you can also find her on Facebook.

Mixed Dry Ingredients

Chocolate & Butternut Squash Mix

Served Warm With Cream

Chocolate Almond Cake

This gorgeous chocolate cake is adapted from my Mother's gluten-free recipe. Have it warm, with a big dollop of double cream, or use Homemade Nutella mixed with mascarpone as icing.

Ingredients

8oz dark chocolate (at least 70% cocoa)
4 large eggs
2oz stevia
3oz sugar-free drinking chocolate (ie Options)
1 tbsp coconut flour
1 tsp baking powder
2 tbsp vegetable oil
4oz ground almonds

Method

1. Melt chocolate and leave to cool slightly.

2. Beat eggs, stevia, drinking chocolate, coconut flour and baking powder until blended.

3. Fold in the oil, almonds and melted chocolate.

4. Pour into a lined baking tin- this recipe makes enough to fill an 8 inch round tin.

5. Bake for 40-45 minutes at 180C/360F degrees. Pierce with a skewer or knife to check that the centre is fully cooked.


Of course, if you are trying to lose weight make sure to do the carb math based on the ingredients you use.

However, a good size slice of this after dinner with some double cream or a spoonful of homemade nutella icing has never kicked me out of ketosis.