Category: dessert

Chocolate Orange Cheesecake Pie


Chocolate and orange are traditional Christmas flavour favourites, so I’ve put together a wonderful chocolate orange cheesecake pie.  This decadent cheesecake is made very quickly and uses Montezuma’s 100% cocoa Orange & Cocoa Nib black chocolate for a deliciously rich and decadent taste.  Even with a crispy chocolate pastry base, this delightful dessert only has 5 carbs per serving?  Go on, treat yourself!

Christmas Tiramisu


This is a Christmas twist on a traditional Italian dessert.  It’s a boozy treat with brandy, orange and Christmas spices you can easily adjust to your own taste.  It can be made within 30 minutes, start to finish, so is ideal for whipping up a quick, but spectacular dessert if friends and family join you for supper.  Only 6.5 carbs per serving, what’s not to like?

Christmas Bread & Butter Pudding


The Christmas spices (and brandy if you choose it) make this family classic extra special.  It’s sweet and warm and comforting and just smells delicious.  Using the ‘Simply The Best Bread Rolls’ recipe earlier in this blog, the carb count is limited to just 6 per portion.  Easy to make, what’s not to love?

Christmas Muffins with Tangy Frosting


These lovely muffins taste delicious, are packed with flavour from beautiful, rich, spices and make the whole house smell of Christmas baking.  The recipe makes between 12 and 14 muffins and, together with the frosting, they come in at a nifty 5g of carbs each. Perfect with a cuppa and to have as a staple in the freezer for when visitors arrive.

Hazelnut Chocolate Cake with Salted Caramel Cream


This is a deliciously rich, nutty cake, packed with flavour and the most delicate sweetness of salted-caramel in the cream filling and topping.  It’s a recipe I developed from making the keto cake part of my tiramisu and I just know it’s going to be a staple in this house for cake treats.  Although rich and sweet, it only contains 6 carbs per slice!  What’s not to like?

Carrot Cake with Vanilla Frosting


There’s something very comforting about carrot cake.  This is a spicy and moist cake, with a tangy and sweet filling, that offers a richness of flavour and texture that you would not expect from a cake you can eat on a keto or low-carb diet.  With only 5.3 carbs per slice, this is an afternoon tea special you’ll want to make time and time again.

Banana Bread (Low Carb)


This low-carb banana bread is delicious.  It’s sweet and comforting and packed full of banana flavour with a delightful texture.  Bananas are not particularly keto-friendly, but this cake compromises with the banana carbs by using low-carb almond flour, eggs and baking soda to raise it.  This cake is coming out at approximately 13 carbs per slice.  It’s a culinary luxury for those following a strict keto diet, but certainly acceptable for those following a low-carb diet.

Lemon Caraway Cake


You know when you just fancy a piece of cake with a cup of coffee or tea?  Well, I have found this to be one of my favourite guilt-free pleasures.  With only 5 carbs per slice, this cake is tangy, sweet and exotic and reminds me of coming home from a long walk on a cold autumnal day and sitting inside with a steaming-hot cup of coffee and a warm glow in my cheeks.  

Chocolate Muffins


Here’s another every-day chocolate cake staple.  These muffins can be made and baked in 30 minutes and filled with the most amazing combinations of sweetened and flavoured cream. With only 4g of carbs per muffin, even with a cream filling, this is a daily treat you can always afford.

Melt in the Middle Chocolate Puddings


This is an incredibly easy recipe, quick to make.  It can be whipped up and made in 10 minutes from ingredients usually to hand in the store-cupboard) and is deliciously luxurious, served hot, with lashings of double cream.  At only 6.5 carbs per portion, it’s always an indulgent every-day pudding you can treat yourself to.



This is one of my favourite recipes. A delightful boozy treat. With only 8g of Carbs per portion, it is utterly delicious and totally decadent for a diet!

The Cake Part – Ingredients

Makes 18 pieces for 18 individual portions

  • 20 tblsp      Hazlenut Meal (not flour as this is too heavy)
  • 2 tsp           Baking Powder
  • 1 tblsp        Cocoa Powder (highest cocoa content you can find)
  • 4 tblsp        Melted Butter
  • 3 medium   Eggs
  • 2 tsp           Vanilla Essence
  • Slosh          Vanilla or Brown Sugar Skinny Syrup (as sugar replacement)
  • 4 tsp           Instant coffee in a dash of boiling water to dissolve

 The Cake Part – Method

  • Pre-heat oven to 175*C
  • Line and lightly butter an oblong tin – 23cm x 17cm
  • Combine the dry ingredients well in a bowl.
  • Mix together the eggs, vanilla essence and Skinny Syrup and then add the dissolved coffee.
  • Combine the dry ingredients with the egg mixture and the melted butter and mix well.
  • Pour evenly into the tin and bake in the centre of the oven for 15 minutes.
  • Allow to cool in the tin and then cut carefully into 18 pieces (3 x 6)
  • Pieces can be frozen for future use in an airtight bag or container

The Boozy Marsala Part – Ingredients

Makes 4 individual Tiramisu desserts

  • 2 shots        Roma Coffee (or your favourite coffee) – Espresso measures
  • 2 caps         Marsala liqueur
  • 4 pieces      Tiramisu cake (from above)

The Boozy Marsala Part – Method

  • Pour the shots of coffee and the caps of Marsala over the cake pieces in a small bowl and turn them over until they have soaked up all the liquid.

The Creamy Part – Ingredients

  • 250g tub     Mascarpone Cheese
  • 300g           Double Cream
  • 2 sloshes    Marsala liqueur
  • 1 sosh         Vanilla Skinny Syrup

The Creamy Part – Method

  • Whisk the cream and mascarpone cheese together until soft peaks are formed.  Then whisk in the marsala liqueur and vanilla syrup to taste and the cream is firm enough not to fall out of an upturned bowl.

Bananas Foster

I made this over the holidays for some dinner guests and forgot about posting it.  It’s an easy recipe that I made hundreds of times when I was a Maître d’ at a swank hotel restaurant in the ’70s where I also engaged in tableside preparations of Steak au Poivre, the recipe of which can

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