Archive | June, 2014

Brownie points: #LCHF grain free, low-sugar chocolate brownies

8 Jun

Brian's brownie

Brian’s brownie


Good chocolate can satisfy the craving for something sweet, even when it isn’t. I spike these with chilli so that endorphins are released from both the choco and chilli. I restrain the Xylitol purposely as the goal is to want sweet-tasting things less and less.


400g unsalted butter

400g 70% bitter chocolate (buy the best you can)

6 tablespoons brewed espresso

1 tablespoon vanilla extract

3 teaspoons Maldon salt

3 teaspoons smoked chilli flakes

100g Xylitol

100g coconut flour

100g raw almonds

6 large (more than 51g) whole eggs

6 large egg yolks


Brownie points

Brownie points

Preheat your oven to 180 degrees c. I use the fan setting.

Melt the chocolate, espresso, butter and vanilla either in the microwave or over a double boiler. Take care not to overheat the chocolate as it will seize and be wasted.

Beat the eggs and beat in the melted but cooled chocolate/butter mix to incorporate well.

Mix the coconut flour, salt and chilli flakes together and add to the egg and chocolate, mixing well.

Spread evenly onto a baking sheet that you have lined with silicone or baking paper. Bake for 20 minutes if you have used a baking sheet or for 25 minutes if you are using a pan that is deeper (with less surface). Cool and refrigerate overnight before cutting into squares. I think these are better when they are luscious and soft in the centre so I err on the side of under baking these. Also note that the xylitol causes these to darken quicker than you expect.

I experimented adding lime zest to the recipe but I think orange zest would work better. Also consider dried berries, (cranberries or goji berries for preference) instead of the nuts or use half nuts, half berries but be aware of the sugars, albeit natural, in the berries.

I consider these practically sugar free but I haven’t succeeded in finding good chocolate that contains no sugar at all. Please let me know if you do.

Perfect #lchf no-sugar cheese cake

3 Jun

Cheesecake blog

500g (two packets) firm cream cheese at room temperature. I use Lancewood or Philadelphia

2 vanilla pods, seeds scraped or 2 teaspoons best vanilla extract

The finely grated zest from four limes

The juice from two limes, or two tablespoons of lime juice

6 large egg yolks

2 large whole eggs

150g or scant 3/4 cup xyletol

large pinch of salt


Preheat oven to 180 degrees Celsius. (I use the fan setting).

Line the base and grease the sides of a 20cm spring-release tin. Using two pieces of heavy foil, wrap the base of the tin so that no water will penetrate it during baking.

Have a larger roasting pan at the ready to place the wrapped tin into and use it as a water bath. Take care that once the cake tin is placed in the roasting tin that you are able to fill it with just-boiled water to at least half-way up the tin (but not so much water that it spills into the cake batter).

Mix all the ingredients together so that it is one perfectly homogenous batter. A rule in baking is that all your ingredients must be at the same temperature. This is even more essential here and your cheese must be soft or you must soften it first by beating the hell out of it. I leave it out the fridge overnight. I mix this in my food processor, fitted with the steel cutting blade.

Bake the cake in its water bath for 55 minutes.

The top should be a burnished golden and it should feel set to the touch. It will continue to set as it cools and even more so when refrigerated. Wait for it to be chilled before carefully removing it from the tin. I turn it upside down onto a plate to make removing the base of the tin easier and then, using another plate, turn it right side up. Sometimes I only bake it for 50 minutes and then the centre is more like a mousse. It doesn’t slice as well this way.

I think it is at its best taken out the fridge 30 minutes before eating it.