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Desserts

Low Carb Tiramisu

Ingredients

For the sponge Fingers

  • 5 eggs, divided
  • 15g Stevia
  • 64g coconut flour
  • 64g whey protein (vanilla)
  • the zest of one lemon
  • 2g salt


For the Tiramisu

  • 5 eggs, divided
  • 8g Stevia
  • 300 grams Creme Fraiche
  • 125mls strong brewed coffee
  • Unsweetend cocoa powder for dusting
  • Optional: 125mls dark rum

Serves 6

Method

To make the sponge Fingers:

  1. Whisk eggs whites, and salt with an electric whisk
  2. Once developing into a foam, add 5g of the Stevia and keep whisking until very stiff
  3. In a bowl whisk the egg yolks with the rest of the Stevia and the lemon zest, until it gets to a ribbon stage and all the Stevia has dissolved
  4. Now add the egg whites into the yolks, folding gently with a spatula, being very careful not to overmix and deflate the mixture
  5. Sift the whey protein and coconut flour together
  6. Very gently mix in the flour, until fully incorporated
  7. The dough should be light and fluffy, but not runny. It should hold its shape when put on a flat surface with a spoon
  8. Place the mix in a piping bag with a wide nozzle
  9. On a baking tray covered with baking parchment pipe lines, about 3 inch wide,and ½ inch thick
  10. Bake at 190 degrees for about 15 minutes or until golden
  11. Make sure to not overbake
  12. Let cool until completely cold before using

For the Tiramisu:

  1. In a bowl whisk the egg whites with a pinch of salt until very still
  2. In another bowl whisk the egg yolks with the Stevia until the mixture is stiff whipped, like you did for the lady fingers
  3. Add the Creme Fraiche and keep mixing until well blended
  4. Delicately add the egg whites into this mixture
  5. Mix the coffee with the optional liquor
  6. Now dip the fingers into the coffee
  7. In Individual serving cups or glasses start layering the fingers, with a couple of tablespoons of cream and a dusting of bitter cocoa powder
  8. Keep layering to reach desired quantity
  9. Refrigerate for a couple of hours before serving

Nutritional Facts (per serving)

Serving size: 1 portion
Calories: 396 / Fat: 28 gr / Net Carbs: 17 gr / Sugar: 13 gr Stevia / Fiber: 5 gr / Protein: 17 gr

Cheese board

Ingredients

  • 30g Manchago
  • 30g Cheddar
  • 30g Stilton
  • 30g Brie
  • 30g Lancashire
  • ½ Celery stick
  • 10 Grapes (white or black)

Serves 1

Nutritional Facts (per serving)

Calories: 359 / Total fat: 72.3g / Saturated fat: 17.8g / Carbohydrates: 11.5g / Fibre: 5.2g / Protein: 53.8g

Chocolate covered strawberries

Ingredients

  • 125g unsweetened dark chocolate, chopped
  • 1 tbsp. unsalted butter
  • 24 fresh strawberries (leaves left on)

Serves 6

Method

  1. Place a piece of baking parchment on a tray first
  2. Check and remove any unwanted leaves or strawberries that don’t meet the standard
  3. Insert a cocktail stick into the tops of each strawberry
  4. Melt the chocolate and butter in a bowl over a simmering pan of water, (do not let the bowl touch the water) stirring occasionally until smooth
  5. Hold the strawberries by cocktail sticks and dip then into the chocolate mixture
  6. Place the strawberries in the fridge for at least 20 minutes in an air tight container as they can take on the odours from the fridge, remove from the fridge 10 minutes before serving.

Nutritional Facts (per serving)

Calories: 62 / Total fat: 4g / Saturated fat: 0g / Carbohydrates: 8.8g / Fibre: 1.2g / Protein: 0.2g