Sugar-free* chocolate pots

Sometimes you just need a little treat. These little chocolate pots certainly fulfill the brief, and at a mere 7 g of carbs per pot, they can certainly be incorporated into a low-carb regimen.

(*My pedantic husband has pointed out that these are not, in fact, sugar-free. So, in the spirit of correctness, let the record show that bananas and chocolate do contain sugar.)

Mixture fills approx. 7 x 60 ml espresso cups

Ingredients:
250 ml double cream
1 small banana
40 g (about 1 heaped tbsp) crunchy almond butter
1/4 tsp vanilla powder
1/4 tsp salt
100 g dark chocolate (I used 85%, but by all means go higher!),
100 g unsalted butter, cubed

Chop up the banana and mash well with a fork. Place the cream, banana, almond butter, vanilla and salt in a pan and heat gently, stirring frequently, until you start to see tiny bubbles forming.

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Take the pan off the heat and add the chocolate and the butter. Stir well until the chocolate and butter have melted and everything is mixed together. You shouldn’t need to heat the mixture again to melt everything, just be patient and keep stirring! Have a taste of the mixture and add more salt if the chocolate flavour doesn’t “pop” enough. At this point you can blend the mixture so that it is completely smooth, but I like the added texture of the occasional bit of crunchy almond. Divide the mixture into espresso cups or small ramekins (but bear in mind the finished product will be very rich, so only a small amount is needed per serving).

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Place the cups in the fridge until the chocolate has set. This should only take a couple of hours, but you can prepare them in advance and leave them in the fridge for a couple of days (if they last that long). They take on a lovely fudge-like texture after 24+ hours in the fridge, yum. Enjoy!

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Sugar-free grain-free fruit crumble

I seem to be cooking far more frequently than I’m posting, and as a result I have a bit of a back-log of recipes! Thankfully, I have been taking notes, so I don’t have to try to remember what I did from the hundreds of pictures of food I seem to have amassed. So, here’s a pudding from the archives for you. I know this isn’t a very summery dessert, but it is currently winter elsewhere, so this is one for my Southern-hemisphere followers!

Ingredients:
2 nectarines, sliced
2 small bananas, sliced
1/2 tsp vanilla powder
1 tsp baharat spice mix (or use 1/2 tsp nutmeg & 1/2 tsp cinnamon)
Pinch of salt
50 g butter, cubed

For the crumble topping
50 g coconut flour
25 g almond flour
40 g butter
40 g pecans, crushed
Pinch of salt

Pre-heat the oven to 160°C (fan).

Place the fruit into an oven-proof dish, sprinkle over the spices, vanilla and salt, and mix. Place the cubed butter around the fruit.

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Now prepare the crumble topping. Mix the flours and together in a bowl and add the butter. Rub the butter in with your fingers until the mixture resembles coarse breadcrumbs, and mix in the pecans. Spread the crumble over the fruit.

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Bake in the oven for approximately 25 minutes, or until the crumble is golden. Serve with lashings of double cream!

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No-sugar-no-grain banana & pecan cream tartlets

Well I can’t believe it has taken me this long to realise how sweet bananas actually are (thanks for awakening the taste buds, LCHF). Certainly, no sugar is required for this satisfying pud!

Makes two 12cm tartlets

Ingredients:
1 quantity coconut flour pastry
2 small bananas (about 150 g), sliced
30 g pecans
50 g butter
1/2 tsp cinnamon
1/4 tsp nutmeg
100 g double cream whipped with 1/4 tsp vanilla powder

Pre-heat the oven to 180°C.

Roll out the pastry in between two sheets of cling film and line the tart cases. I had a little left over so I made some little biscuits as well. Bake in the oven for 10-15 minutes until the cases are lightly golden.

Meanwhile, prepare the filling. Melt the butter in a frying pan, and add the sliced bananas, pecans, cinnamon and nutmeg. Fry for a few minutes, until the bananas are golden and the pecans are toasted. Set to one side and allow to cool to room temperature.

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Divide the banana mixture between the two tartlets, top with the whipped cream, and decorate with a couple of pecan halves.

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LCHF Spiced banana muffins

I created these muffins as a treat for the husband, who ran his PB in a 50 mile race at the weekend: 7hrs30, 15th place! He’s attributing it to our LCHF diet, so I’ve made these grain-free and sugar-free, and with 1/4 of a banana per muffin they’re pretty low carb too!

Makes 12 muffins

Ingredients:
3 ripe bananas
120 g butter, melted
1 tsp baharat*
150 g ground almonds
30 g coconut flour
2 eggs
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp xanthan gum

*baharat = paprika, black pepper, cumin, cinnamon, cardamom, coriander, cloves. You could substitute mixed spice with a pinch of paprika and some black pepper.

Pre-heat the oven to 170°C.

Melt the butter in a bowl, add the bananas and mash together.

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Add the eggs and baharat and whisk together. In a separate bowl, mix together the ground almonds, coconut flour, bicarbonate of soda, baking powder and xanthan gum. Mix together the wet and dry ingredients.

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Fill the muffin pan using an ice-cream scoop or other implement, and bake in the oven for 15-20 minutes until the muffins are golden and springy to the touch.

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Allow to cool in the tin for 10 minutes before placing them on a wire rack. Whilst the muffins are still warm, brush the tops with melted butter, for an added treat.