Desserts and other sweet things Recipe thread

[prettybird]

I've agreed with BIWI that I would extract the dessert type recipes from the old (full) recipe thread.

NB: these shouldn't be viewed as "treats", but can be useful if you are doing a full meal for friends (I'm a foody, so I like to entertain ). They are also not compatible in the first couple of weeks of Boot Camp, when we are trying to re-educate our taste buds.

I'll start with one of my favourites :

Chocolate pots with orange and cardamom

The pudding is quick and easy to make but takes an hour or so to set. Original recipe used 250ml whipped cream folded in at the end - but I left it out by accident and after trying it the "correct" way, decided my mistaken way was better grin I'd like to try it with different spices and/or add some raspberries (either at the bottom of the ramekin, or as decoration - or both wink). The orange juice could perhaps be substituted with other liquids, eg a cold espresso (or some Tia Maria/Kahlua) for a different flavour.

Makes 6-8

8 cardamom pods
100ml milk/cream or half and half
200g good quality plain chocolate
1 orange
2 eggs

1 Bash the whole cardamom pods in a pestle and mortar and put in a small pan with the milk (or prise the seeds out of the pods and crush with the back of a spoon). Slowly bring to boiling point, then remove from the heat and leave to infuse while preparing the other ingredients.

2 Break the chocolate into a large bowl, cover with clingfilm and place over a pan of boiling water – try not to let the water touch the bottom of the bowl as this will make the chocolate lumpy. Leave the chocolate to melt. Or do what I do and melt it carefully in the microwave much easier - but watch carefully and don't over-melt.

3 While the chocolate is melting, grate the zest of the orange and squeeze out its juice.

4 Separate the eggs, then whisk the egg yolks until they turn thick.

5 When the chocolate has melted, stir in the yolks, zest and juice then mix in the infused milk (pour it through a sieve so that all the cardamom pods are caught).

6 Whisk the egg whites until they form soft peaks and fold them gently into the chocolate mixture using a large metal spoon.

7 Scrape the chocolate mixture into six or eight small ramekins or pots (I use little espresso coffee cups, which look elegant). Cover with clingfilm and refrigerate for a couple of hours or overnight.

It's one of my ds' favourite desserts Even though it has an orange in it - it is divided amongst 8, so a minimal amount.

Thank you, prettybird

Summer fruits ice cream

1 bag of frozen summer fruits (I used the Lidl one)
1 carton of mascarpone
Some double cream or full fat Greek yoghurt (I used a couple of generous spoonfuls of Greek yoghurt as I'd not been able to get cream that week at the shops).

Blitz in a food processor. Put the slush into a container and freeze. It's almost ready to serve at this point (if the bag of summer fruits was frozen when you started) but could do with a bit of firming up.

Bring it out the freezer a wee while before you want to eat it to allow it to soften up. The first night it doesn't need too long out on the counter, but subsequent days, it needs a good half hour out of the freezer or otherwise it is rock solid. This is actually quite good as it means that you can't graze on it

I love this recipe for low carb-ish chocolate mousse it's lush with some double cream and a few raspberries on top.

.

Espresso Coffee Creme Brûlée

Ingredients

Serves: 6

For the Brûlée

	400 ml double cream
	75 ml full fat milk
	100ml millilitres espresso coffee (double shots)
	1 tablespoon tia maria (optional)
	6 large egg yolks
	75 grams erythritol

For the burnt glaze

	2 tablespoons inulin - or enough to cover the surface well (to caramalize)
	chocolate coated coffee beans (optional)

Method

Preheat the oven to 140C, Gas 1. Lightly grease 6 ovenproof coffee cups/ramekins and stand them on a lipped baking tray/roasting dish.

Put the cream and milk in a heavy-based saucepan and heat slowly to scalding point, then stir in the espresso coffee (and liqueur, if using).

Beat the egg yolks in a large heatproof bowl until pale and creamy. Pour the hot steaming coffee cream gradually on to the egg yolks, whisking well. Then whisk in the erythritol. Strain this liquid through the fine-mesh sieve into a jug.
Pour the mixture into the coffee cups or ramekins, dividing it equally. Put the tray into the oven and pour boiling water into the tray until it's 2/3 up the side of the ramekins/coffee cups.

Bake for about 30 minutes until custards are very lightly set on top. To test, tilt one of the cups slightly: the custard should come away from the side of the cup and the centre should still be slightly wobbly. Remove from the oven and allow to cool; the mixture will thicken on cooling. Chill until required.

When ready to serve, sprinkle a generous teaspoon of inulin evenly over the surface of each custard and caramelise with a blow-torch (alternate between the ramekins as you blow torch them). Leave to rest for a minute and then serve as soon as possible, with a few chocolate coated coffee beans if you like.

I have very shallow Crème brûlée dishes so they didn't take long to cook. Deeper ramekins/coffee cups might take longer.

Definitely to be repeated!

F

Low Carb "cranachan"

Whip up a 300ml tub of double cream to soft peaks. Add a spoonful of inulin (not strictly necessary) and a generous glug of whisky and mix briefly. Stir through raspberries (defrosted frozen one are fine, especially as the juices from them will turn it an nice pink) and some toasted flaked almonds (probably close to a 100g).

Divide amongst 4 glass serving bowls (glasses would do) and refrigerate until required. Decorate with a few raspberries and flaked almonds before serving.

NB: don't overwhip as it will firm up further in the fridge

On the veggie thread but thought it was better suited to here.

Zucchini Chocolate Bread Recipe

2 ½ cups LSA (a mix of ground Linseed, Sunflower seeds and almonds: supermarkets have similar mixes)
5 tbsp psyllium husks
2 ½ tsp baking powder
½ tsp bi carb
½ cup cocoa powder

90g 85% Green & Blacks choc, broken into small pieces
½ cup macadamia milk

½ cup melted butter
5 eggs
½ tbsp black strap molasses

large zucchini, grated and liquid squeezed out

Stir dry ingredients together.
Beat together eggs, melted butter (once it has cooled a little) and molasses.
Warm milk in microwave, stir in chocolate until it melts.
Beat it into egg mixture.
Mix dry ingredients and grated zucchini into egg mixture.
Divide mixture between 2 oiled, lined cake tins (I use 2 23x10cm loaf tins).
Bake at 180C for ~35 mins (you can test with a skewer for readiness, but as it’s a lovely moist loaf the skewer won’t come out completely clean even when it’s ready).

I've made this twice now and it's turned out well. The recipe I adapted it from had lots of sweetener in, which you could add if you wanted a sweet tasting cake. My toddler loves this loaf, so long as I spread his slice with honey!

That was posted originally by @DontGetEvenGetEverything

Diet Doctor low carb choc cake

12 portions, really nice with clotted cream and raspberries

Ingredients

• 1 tbsp butter or coconut oil, for greasing the pan
• 260 g dark chocolate with a minimum of 80% cocoa solids
• 140 g butter
• 5 eggs
• 1 pinch salt
• 1 tsp vanilla extract

1. Preheat the oven to 320°F (160°C). Use a springform pan, maximum 9 inches (20-22 cm) in diameter. Grease the form with butter or coconut oil and fasten a piece of round parchment paper to the bottom.
2. Break the chocolate into pieces and dice the butter. Melt together using a double boiler or the microwave oven. Be careful — chocolate burns easily, so stir often. Once melted, stir until smooth, and let the mix cool just a little.
3. Separate the eggs and put the yolks and whites in separate bowls. Add salt to the egg whites and beat with a mixer until stiff peaks form. Set aside.
4. Add vanilla to the egg yolks and whisk until smooth.
5. Pour the melted chocolate and butter into the egg yolks and mix well. Fold in the egg whites. Keep folding just until you can't see any white streaks from the egg whites.
6. Pour the batter into the springform pan and bake for about 20-25 minutes. To test for doneness, insert a toothpick; it should come out with moist crumbs, not runny batter. Pans that are smaller in diameter may require a longer baking time, while pans wider in diameter will finish baking in less time. Be sure to use the toothpick method to check for doneness in the center.

Here's the actual recipe (because sometimes links 'die' after some time)

Dark Chocolate Mousse (the one and only)
4.8 from 4 reviews

Author:Delphine Fortin
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
Yield: 4-6 servings

The one and only chocolate mousse I ever make. Just three ingredients, no added sugar, and it’s done. This recipe keeps impressing my guests every single time.

Ingredients

• 7 oz (200g) dark chocolate, at 60% cocoa
• 1 large Tablespoon (20g) salted butter
• 6 large eggs, whites and yolks apart
• 1 pinch of salt

Instructions

1. Melt chocolate and butter over low-medium heat until smooth. Set aside.
2. Add the yolks, one at a time, to the chocolate, stirring well between each increment.
3. In a large mixing bowl, beat egg whites with an electric mixer until stiff peaks form.
4. Add about 1/3 of the whites to the melted chocolate to make it softer in texture, then incorporate the chocolate to the whites in two or three additions, stirring gently with a wooden spoon.
5. Pour the mousse into a serving bowl or individual ramekins and let cool in the refrigerator for 2-3 hours before servings.

A very timely thread for me to read op!
I’ve just started low carbing again and pondering what to do about an occasional sweet hit. I do eat fruit but it’s just not the same as chocolate. I don’t even like dark chocolate but I do like it in a mousse.

BTW - I made the chocolate mousse the other day, and it actually yielded 8 Gu-type ramekins. And I can assure you that it's very rich, and you certainly don't need any more of it than that! (Not sure why it says serves 4-6 )

I also used Menier dark chocolate, which is 70% cocoa (which will get the carb count down further), and calculated that each portion would be around 8g carbs, which is pretty good going.

@TheChosenTwo I also added some freeze-dried raspberries into mine, which gave it that lovely sweet/sharp hit without adding to the carb count very much. (A whole pack of them from Waitrose is only 5 g carbs, and I added less than half of it)
Waitrose freeze-dried raspberries

Amazing, thanks @BIWI - I’m responsible for the Easter puddings and I’ll definitely make the mousse as one of the options because I know I’ll be able to eat it!

I made this with erythritol and it was really delicious, just like an ordinary Victoria sponge. Almond flour can be heavy and mealy but the little bit of coconut flour really improves the texture.
It may not be absolute rock bottom carbs (I'm not so strict anymore so a little out of practice) but great for a treat.
www.kingarthurbaking.com/blog/2015/05/22/strawberry-almond-flour-cake

Nigella's Clementine Cake

INGREDIENTS
Yields: 8-10 slices
approx. 375 grams clementines (approx. 4)
6 large eggs
c100g erythritol
c100g inulin
250 grams ground almonds
1 teaspoon baking powder (see NOTE below)
METHOD
1 Zest the clementines and reserve the zest. Put the clementines in a pan with some cold water, bring to the boil, partially with the lid and cook for one and a quarter to one and a half hours (I microwaved them for 2x6 minutes depending on how powerful the microwave is with about a cup of water, with a plate on top of the bowl). Drain (keeping the water), and, when cool, cut each clementine in half and remove any pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to gas mark 5/190ºC/170°C Fan/375ºF. Butter and line a 20cm / 8 inch tin (ideally Springform but I don't have the size so just buttered in well).
2 You can then add all the other ingredients, including the zest, to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.
3 Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it at any time. I only put the foil on after 45 minutes which was probably too late.
I added a little "syrup" after cooking made of a couple of tablespoons of the reserved orange water and a wee bit of OJ and some Valencia orange extra - but I don't think it was strictly necessary.

	4	It can also be made with an equal weight of oranges, and with lemons, in which case the sweetener to 250g / 2¼ cups and slightly anglicise it, too, by adding a glaze made of inulin mixed to a paste with lemon juice and a little water.

NOTE: to make this cake gluten-free, make sure to use gluten-free baking powder, or omit the baking powder altogether.
MAKE AHEAD / STORE:
Store the cake in an airtight container in a cool place for up to 7 days. The cake can be frozen, wrapped in a double layer of plastic wrap and a layer of foil, for up to 3 months. You may prefer to freeze the cake still sitting on the base of the springform pan, for extra support. Unwrap and thaw at room temperature for about 3 hours.

I've just frozen individual slices of the cake - looking forward to enjoying them with coffee!

The comments include ideas like drizzling the cake with dark chocolate, or adding a wee bit of salt (I added a quarter teaspoon) or adding some cinnamon (I added a quarter teaspoon).

I served it with softly whipped cream. You could add a wee bit of Valencia orange extract and/or Cointreau if you fancied.

Derived from Nigella's recipe here: https://www.nigella.com/recipes/clementine-cake

I love these Keto balls with 1 gr carb per ball:

1/2 cup peanut butter
1/2 cup softened butter
1/2 sweetener
1 tsp vanilla extract

1 cup sugar free chocolate chips

Mix first set of ingredients together and then add the chocolate chips. Make small balls and place on baking tray covered with baking paper. Put in fridge at least a couple of hours. Enjoy.

From this site https://thatlowcarblife.com

Keto Lemon Posset

A delicious and much healthier version of the dessert combo made famous by celebrity chef Tom Kerridge on his 'Proper Pub Food' TV series.

I've doubled the quantity and increased the boiling time from 2-3 minutes as the original recipe was for 5 "shot glasses" which was far too little.

Ingredients

•	400ml double cream 
&bull;	60g freshly squeezed and sieved juice of 2 large lemons  (or 4 small) - or just bottled lemon juice <span class="line-through">which is what I used</span> 
&bull;	100g  <a class="break-all" href="https://queenketo.com/recommends/erythritol/" rel="nofollow" target="_blank">erythritol</a>l* 
&bull;	1 tsp inulin 

Instructions

To make the Posset:
1 bring cream and sweeteners to a boil, then turn heat down and let simmer for 2 minutes while you hand whisk gently but constantly. (I did it for 3 minutes as I'd doubled the quantity, plus I misread the instructions and had added 8g of the lemon juice before realising it only got added after boiling so I don't know if that helped thicken it)
2 remove from heat and beat in the lemon juice (make sure you sieved it first); the mixture will thicken a little.
3 transfer to a glass jugg* (or a Pyrex one) and let it cool on the worktop, hand whisking from time to time to ensure the erythritol doesn't settle on the bottom.
4 once completely cooled, hand whisk the mixture one last time, and pour it equally into 4 glass dessert bowls.
5 refrigerate at least 4 hours, but preferably overnight.

Nice served with raspberries or sliced strawberries. There is a slight bit of granularity on the surface, but ds' girlfriend said she liked it like that

I'd even consider doing half as much again amongst 4 (or doubling for 6 portions) as the original portions were so small

I've also made the cantucci in the attached original recipe. No need to double that recipe. They were ok but not as fabulous as the dessert itself

https://queenketo.com/keto-lemon-posset-with-italian-cantucci-biscotti/#google_vignette

*Keto Orange Cake with Almond Flour
Jennifer Zhang
From www.ketodietyum.com
*
EQUIPMENT
• 9x5-inch loaf pan
Ingredients
For the Orange Cake
192 g Almond Flour super fine
3 Eggs whisked
4 tbsp Orange Juice
1 Orange zest only
113.5 g Butter melted
105 g Erythritol powdered
1.5 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Vanilla Extract
0.25 tsp salt

For the frosting
150 g Cream Cheese
67 g Greek Yogurt full-fat
1 tbsp Butter salted, room temperature
65 g Erythritol
2 tbsp Orange Juice

www.ketodietyum.com/

Instructions
To Make The Keto Orange Cake
1 Gather the ingredients and preheat the oven to 350°F (180°C). Line a 9x5 inch loaf pan with baking paper. Grease and dust the sides with almond flour if necessary.
2 In a large mixing bowl, combine the dry ingredients: Almond flour, Erythritol, baking powder, baking soda, and salt. Mix well.
3 In another bowl, combine the wet ingredients: Eggs, orange juice and zest, melted butter, and vanilla extract.
4 Gradually add the wet ingredients mixture to the dry ingredients, whisking to create a smooth batter.
5 Pour the batter into the lined loaf pan and bake in the oven for 30-35 minutes, until a toothpick inserted in the middle of the cake come out clean.
6 Remove the orange cake from the oven and let it rest until it reaches room temperature.
To Make The Orange Cream Cheese Frosting
1 While baking the cake, make the frosting: Whisk together the cream cheese with the yogurt, orange juice, butter, and Erythritol until velvety smooth and lump-free.
Refrigerate until your cake is ready and at room temperature.
2 Spread the frosting on the cake and sprinkle with orange zest. Serve at room temperature.
Notes
Net Carbs: 4.6g

Omg just saw this and had to share. Haven't tried it. But I will make it & report back!

https://www.sugarfreemom.com/recipes/keto-chocolate-peanut-butter-cottage-cheese-fudge/?fbclid=IwY2xjawG7DMBleHRuA2FlbQIxMQABHcUWFiunnUCXswjD5jVWcwN52toJEMUPVPjSa0VQ8fPfWLUwq34bFkNoAAaemtByU-GnEHQ1FhM0-Cun4XA