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Low-carb chocolate orange cake

low carb chocolate cakeDecember is here, otherwise known as the low-carb nightmare season. Mince pies, cakes and all sorts of sugary treats are omnipresent and very hard to ignore.

One way to beat them is to make your own low-carb treats, which can be just as scrumptious and tempting as their high-carb counterparts.

This low-carb chocolate cake is based on a very simple basic recipe, made with almond flour and cacao powder. I then jazzed it up with some seasonal flavours – orange, brandy and a hint of cardamom and cloves. Finally, I used sugar-free dark and white chocolate drizzle to decorate it.

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Low-carb lemon tart

low-carb-low-carb-lemon-tart-300Lemon 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!

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Low-carb desserts guide

Low-carb desserts guide

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.

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Low-Carb Pumpkin Mousse

Low carb pumpkin mousseThis recipe was initially supposed to be a pumpkin-based cake, but I really struggled to make it work. The cake kept coming out as a sorry floppy disaster, so eventually I gave up.

The only part that worked out ok was the icing. So I tweaked it a bit and turned it into a quick mousse recipe. This is the ideal way to use up any leftover pumpkin puree – 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.

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Low-carb pumpkin bandwagon

Low-carb keto pumpkin recipesAutumn is finally here and Halloween is just a couple of weeks away. And you know what that means! Everyone is going mad with pumpkin recipes. My Pinterest feed is full of orange and yellow colours in every shade. I am definitely not complaining – I love this time of year.

With only 6g net carbs per 100g, pumpkin is the perfect low-carb ingredient. You can do just about anything with it – soups, side dishes, breads, desserts, ice cream…

So, today I am going to jump on the bandwagon with a round-up of low-carb recipes with pumpkin.

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Low-carb mozzarella pie

Low-carb cheese pieThis low-carb mozzarella pie recipe is very loosely based on Imeretian Khachapuri – delicious savoury pie with goat cheese filling. Imereti is a region in Georgia (the country in Caucasian mountains in Eurasia rather than the US state of Georgia).

Georgian cuisine is fantastic and Georgian people are justifiably proud of it.

This is why I am calling this dish “mozzarella pie” – with all the substitutions I am about to make to the traditional recipe, I could not possibly presume to call it “khachapuri” without attracting the wrath of those who know.

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Low-carb chocolate digestives

Low-carb chocolate digestivesThis recipe is a low-carb version of chocolate digestive biscuits.

In Britain, digestive biscuits are a national treasure loved by everyone. If you are not from England, they are semi-sweet biscuits with fibery texture, traditionally made with wholemeal flour.

The name “digestive” dates back to 19th century, when these biscuits were believed to have antacid properties because they contain sodium bicarbonate.

They are great for dunking in your tea, and are often crumbled for use in other recipes, for example, cheesecake base.

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