two ingredients keto pancakes

Another Summer comfort food recipe. Scotland is not the hottest place in the world and to be honest I don’t feel like there’s a place for typical Summer staples – all the meals and drinks that supposed to cool you down a bit and soothe the warmed by the sun body and mind. I would say that the theme here is: “if not the wind, it would be actually quite warm”. But maybe it’s just my perception of the Scottish weather and natives might feel a bit different about it. Anyway, I don’t feel I need to be cool down more than I already am. That’s why I will provide you today with a mix of hot pancakes with Summer fruits.

I had a pack of curd cheese in my fridge that was getting close to its end date, that I bought God knows why, so one afternoon I decided to try and make pancakes with them. I’ve seen pancakes made with eggs and cream cheese, so I was curious if it will work with curd cheese, that obviously has completely different texture and taste. To be honest I wasn’t really sure what I was doing, it was kind of experiment.

The outcome wasn’t bad at all, it was a little tricky to fry them, as they are quite gentle and bigger ones wasn’t that easy to flip. But when I lowered the heat and let them fry a bit longer it wasn’t so bad. They have a bit peculiar taste and squeaky texture, but with some sort of “sweet” addition of fruits or keto friendly chocolate sauce they are perfect.

I had only strawberries and frozen cherries, but if I would have some honey or maple syrup I would definitely brake the keto rule and drizzle them with some golden sweetness.

To make these pancakes you will need only two ingredients: eggs and curd cheese. Optionally, you can add some sugar replacement to the mix (xylitol, monk fruit sweetener, stevia) but if you decide to put some fruits or sauce on top it’s not necessary. You can use bits of fruits or smash strawberries or raspberries with a fork (or blender) to make some sort of fruit sauce and generously drizzle all over.

Non-stick frying pan will be also very useful as pancakes are quite gentle and might be little tricky to flip if you don’t have enough patience. But it will be a great option for you if you’re on gluten free diet and you can’t eat traditional flour made pancakes. Also all of you who’s on ketogenic diet and crave for pancakes will make a good use out of this recipe.

I think it would also go great in savoury meals with meaty sauces for example. But for the Summer take advantage of fresh fruits that are low in carbs like: strawberries, blueberries, raspberries or blackberries.

two ingredients keto pancakes

INGREDIENTS for about 8 pancakes:

  • 450 g full fat curd cheese
  • 3 eggs
  • optionally: some sort of sweetener – xlylitol for example
  • some clarified butter or coconut oil for frying
  • additionaly: strawberries, cherries or any other fruits or for non keto options – honey, maple syrup, chocolate sauce


Preparation is extremely simple: whisk the eggs until fluffy. I used blender. Add crumbled curd cheese and blend utlil you get quite thick, fluffy consistency. If you want you can also add a teaspoon or two of xylitol or other sweetener. Pancakes have quite neutral taste on its own.

Heat the non stick frying pan, add some clarified butter (won’t burn while frying) or coconut oil. Pour couple pancakes, trying to keep them quite small – they will be easier to flip. Fry on both sides on medium to small heat until golden. Flip gently. Remember pancakes don’t contain any flour so there’s not a lot of density. They might be more prone to break if you won’t be gentle enough or you try to flip them too early.

Decorate with bits of strawberries or other fruits or fruit sauce, drizzle with honey or maple syrup if you don’t mind some sugar. Anyway some kind of “sweet” addition would be needed, as pancakes itself have quite neutral taste, but they are very fulfilling comparing to regular flour made pancakes. They taste the best freshly made and hot.


4 ingredients Rafaello (no sugar)

Another Instagram inspired recipe. I think I need a rehab, because my head gets overloaded with all the Instagram photos and ideas I would like to try. And obviously there’s not enough time in the world I would be able to try them all. I got to the point that I consume more (content) than I can process, and I spend more time on it, that I could actually use for testing these ideas. My procrastination wins with each photo scrolled on IG, and I feel like soon I will need to bury my phone under the tree in front of my house. Some of you might know that feeling – you grab your phone just to check the emails and you wake up an hour later scrolling photos and reels on IG. There’s hardly any benefit from that, but when you catch yourself on that, it’s usually already too late and some of your time gets soaked by a black hole.

This annoys me because I’ve never had this tendency to endlessly scroll FB or watch whole seasons of Netflix series in one night (I hardly ever watch any series). So this time I’ve made a resolution and give myself a ban for Instagram. Before that though, I have this low carb Rafaello recipe for you, inspired by Instagram.

It’s super easy and quick, and if you love coconut I’m sure you’ll like it. I’m not a coconut fan but I like Rafaello, that’s why I was curious how it tastes. And although it doesn’t contain that crunchy wafer inside, that real Rafaello does, it’s actually quite good. I have to admit I didn’t add any sugar replacement to it, which for sure would make it better. So if you prefer sweet sweets add some sort of sugar (icing sugar) or sugar replacement. For sure next time I will add some sweetness to it.

Also if you don’t have a coffee grinder to grind dessicated coconut, you can use either coconut flour (but add teaspoon by teaspoon – not sure how it’s going to work) or coconut cream (very thick, much thicker than coconut milk). Most probably the second one will work much better as coconut flour will soak up all the moisture and might make your Rafaello quite dry.

It will literally take you couple minutes to prepare, plus about 30 minutes in the fridge. And as all low carb high fat snacks – you won’t need more 2-3 when you feel full (comparing to real Rafaello where you can eat whole box and you’ll still feel like it’s not enough).

4 ingredients Rafaello (no sugar)

NOTE: my cup is regular 250ml glass

INGREDIENTS for about 20 fat bombs:

  • 1½ cup dessicated coconut
  • 250g mascarpone
  • handful of almonds
  • ½ tsp vanilla extract
  • optionally: xylitol or other sugar replacement


Finely grind 1 cup of coconut using a coffee grinder. Put away the other ½ cup for sprinkle. Combine grinded coconut with mascarpone and vanilla extract, first using a spoon, then simply use your hand (if you use sugar replacement also add it). Using your hands make small balls a size of a walnut placing an almond in each of them. Coat in the remaining coconut and refrigerate for about 30 minutes.

Store in the fridge for 2-3 days.

flourless chocolate and raspberry cupcakes

As you can probably tell baking is not my best skill 🙂 But it doesn’t bother me, as long as the final effect is tasty. I passionately can spend hours in the kitchen trying to make something pretty, usually inspired by sweet creations made by others – and most often it comes out like this. But as soon as I make a first bite and I can taste chocolate fluffiness, and creamy texture of mascarpone mixed with juicy raspberries it doesn’t matter how it looks like. For sugar eaters it might not be sweet enough, as I didn’t add any sugar or sugar replacement to mascarpone. But for me it’s sweet enough. I prefer to be able to taste slight bitterness of chocolate and gentle sweetness of fruits. I think cherries would be also delicious. Chocolate and cherries and chocolate and raspberries are my favourite combinations.

I used a muffin tray and baking paper cut in squares instead of proper cupcake liners. You can do the same or use fancy, colourful cupcake liners – they will look much prettier that’s for sure. I don’t bake often enough to have them on hand, that’s why I always use bits of baking paper.

It’s a perfect recipe for all of you who cannot tolerate gluten as these cupcakes are free from flour. They are made only with 4 ingredients: eggs, dark chocolate, butter and sugar replacement. With simple mix of mascarpone and fruits on top. These cupcakes are very light and that’s their downside – you won’t even notice when you eat them all, and you will need to make a new batch.

flourless chocolate and raspberry cupcakes

NOTES: my measuring cup is regular 250ml glass

INGREDIENTS for 12 cupcakes:

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 100g butter
  • 5 large eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • 250 g mascarpone cheese
  • 1 cup raspberries


Break the chocolate in smaller pieces and place in a large glass bowl and melt over a double-boiler (pot with some boiling water, glass bowl placed inside, the bowl theoretically should not touch the surface of water but my usually touches and I didn’t manage to burn the chocolate yet). Add butter and stir until fully melted. Remove the bowl from the pot and let cool down to room temperature.

Now whip the egg whites. Separate the egg yolks and set them aside, we will use them later. In a bowl or a pot start whipping the egg whites, first on the slower program, after a minute or so you can use faster one (it will make you sure that all the whites are whipped and nothing stays on the bottom). Start adding sugar replacement and mix until you get soft peaks. I don’t like very sweet sweets, but if you feel like it’s not sweet enough for you, add more.

Heat the oven to about 160ºC.

Now go back to melted chocolate, if it’s room temperature add egg yolks and stir to combine. You can first add one spoon of chocolate to the egg yolks to warm them up, then pour them to the rest of chocolate.

Now slowly spoon by spoon start adding egg whites to chocolate, and stir gently using folding motion. You can easily do it using spatula or a big spoon. Always add egg whites to chocolate not the opposite, because whipped whites will deflate. You should get quite fluffy consistency.

Now fill up each cupcake liner, bake for about 25 minutes. After baking let it cool down completely.

Set aside couple raspberries and smash the rest with a fork. Whip mascarpone cheese with mashed raspberries. I used my icing kit to “decorate” cupcakes but mascarpone mixed with raspberries is not thick enough to keep the shape of icing tip, although still looks nicer than if I would use a spoon. Decorate each cupcake with couple raspberries and enjoy.

low carb banana bread

Spending lots of time on Instagram sometimes ends up making things I usually wouldn’t do. I haven’t been eating bananas for ages, and I’m not a fan of cakes made with coconut flour – I don’t like the the texture and the taste of it. I rather eat a piece of real flour and sugar cake, than it’s keto replacement. I’m not saying that it’s not possible to make keto friendly tasty cake. I don’t fancy the one made with coconut flour, almond flour is a bit to pricey for me (although tastes much better), and I don’t miss cakes that much that I would be looking for replacements. But after several banana bread photos that popped on my screen I decided I will give it a try. I had some leftovers of coconut flour I had to use anyway (and I still have some more, so expect another coconut flour recipe).

I bought three tiny small, baby size bananas. I used two of them to smash and add to the mixture and one to place on top. Lets say one tiny banana has about 19 grams of carbohydrates, so whole loaf has about 57 grams of carbs. But obviously you won’t eat the whole loaf at once. I didn’t add any other sugar or sugar replacement to this bread, so the only sweetness comes from bananas – I used very ripe bananas that already started having brown spots – they are the sweetest. For average person most probably it’s not going to be sweet at all, so keep it in mind that you might want to add some sugar or sugar replacement if you want to keep it low carb recipe.

The other thing is coconut flour. Coconut flour is quite specific – it sucks all the moisture, so more you add the texture will be more dry and crumbly. And this dry and crumbly texture I don’t like. That’s why I added only three tablespoons of coconut flour. This way my banana bread came out quite moisture and even a bit soggy on the bottom. So if you like it on the more dry side, definitely add more (2-3 tablespoons) coconut flour.

With the stated amounts of ingredients you’ll make a small size loaf. My banana bread came out a bit crooked, just because I used silicon loaf shaped tray and it bent while baking.

I’ve used 250 g quark cheese I’ve had in my fridge, but I believe that cream cheese would also work great. Do not afraid to experiment. You can also sprinkle the top with sunflower seeds or walnuts.


INGREDIENTS for small loaf shape baking tray:

  • 3 very small ripe bananas
  • 3 tbsp coconut flour
  • 3 large eggs
  • 250 g quark cheese
  • 1/3 tsp baking powder
  • 1/2 tsp baking soda
  • couple drops of vanilla extract
  • 2 tbsp melted butter
  • optionally: sunflower seeds


Preheat the oven to about 160-170°C. Prepare loaf shape baking tray – grease it with some butter or place place of baking paper.

Smash 2 small bananas using a fork, leave one banana to place on top of the bread. Beat the eggs using handheld mixer until they’re fluffy and light in colour. Add vanilla extract, smashed bananas, quark cheese, butter, 1/3 tsp baking powder and 1/2 tsp baking soda. At the end add about 3 tablespoons of coconut flour. Add more if you want your bread to be more dry. I would add about 2 more tablespoons for more crumbly and dry texture.

Transfer your mix to a baking tray and place halves of your third banana, if you want sprinkle some sunflower seeds on top. Bake for about 40-45 minutes – depending of your oven – always make a toothpick test: prick the bread with a wooden toothpick, if it’s clean – bread is ready, if not – it needs couple more minutes.

After baking let it cool down on a cooling rack. Consume within 2 days.

chocolate chia pudding

Really low carb themed dessert today, not sweet for most of the people, for me sweet enough to be a dessert 🙂 Obviously you can alter this recipe to your liking and needs. Personally I love combination of chocolate (cacao) and raspberries, and warmth of pudding mixed with frozen fruits, that’s melting over it. Add some chocolate on top and you don’t need anything else.

You can use various types of milk to prepare it, I had almond, but I think hazelnut would taste delicious, kind of nutella flavour. If you don’t mind regular cow’s milk, you can use it as well. The same with sweetener. I use xylitol, but if you have other sugar substitutes you like, feel free to add as much as you like.

I also used raw cacao powder, which in my opinion is much less bitter than regular cocoa powder, so you don’t need to add as much sugar or sweetener to balance the bitterness.

From this amounts of ingredients I got two quite large portions, but you can easily make four smaller ones.

Chia seeds are full of Omega-3 fatty acids, and also other nutrients, so if you’d like to balance your intake of Omega-6 fatty acids, chia is a great source. If chia seeds are not available to you, flaxeeds or linseeds are great substitute. Although I feel like soaked linseeds make slightly different consistency, more gel-like, kind of slimy. If you don’t mind (and I know lots of people do) you can use linseed to make this pudding. It’s also full of Omega-3 fatty acids, and one of the best foods that reduces inflammation in your body according to the researchers.

I would recommend eating your pudding when it’s still warm, with piece of dark chocolate melted on top. Sound good, isn’t it? 🙂

chocolate chia pudding


  • about 500 ml plant milk of your choice (or cow’s milk if you like)
  • 4 tsp raw cacao
  • 8 tbsp chia seeds
  • 2 tsp xylitol or other sugar replacement of your choice
  • handful of raspberries (I had frozen)
  • couple bits of dark chocolate


Heat up the milk in a saucepan adding cacao powder and sweetener. Combine using a whisk. When milk heats up add chia seeds and whisk again until it starts to boil. Lower the heat and simmer for about 3 minutes stirring repeatedly. Switch off the heat and set aside to cool down.

Transfer your chia pudding to smaller bowls or other dishes, place some raspberries on top, and couple bits of dark chocolate. You can either eat it warm or cold. I like it warm with chocolate melting on top.

You can store your chia pudding in the fridge for 2 days.

Enjoy! 🙂

low carb coconut, peanut butter & chocolate bars

This is a typical ketogenic dessert – low in carbohydrates and high in fats, also great if you need a boost of energy and you rather like less sweet snacks. It’s a mix of coconut, chia seeds, peanut butter, dark chocolate and dried cranberries. As an extra touch I decided to add little bit of dried lavender. It adds quite original aroma. But you can skip it or add something else: freeze-dry fruits or nuts. But slightly sour taste of cranberries goes great with the rest of ingredients.

It’s great as a snack or dessert when when you’re on high fat diet. The only downside I see is storing – bottom layer is made mostly with butter and coconut oil, so in the room temperature it melts quite fast. So if you’d like to take it with you as a snack for a outdoor summertime trip it will melt in couple minutes. But it’s a great snack if you have a fridge on hand.

If you skip the butter, add only coconut oil and use dairy free chocolate, it will become a great vegan keto snack.

low carb coconut, peanut butter & chocolate bars


  • about 2 tbsp coconut oil
  • about 3-4 tbsp butter
  • about 10 tbsp dessicated coconut
  • 4-5 tbsp chia seeds
  • 2 tsp xylitol or other sweetener
  • couple spoons of crunchy peanut butter
  • 200g 80% cacao dark chocolate
  • handful of cranberries
  • optionally: little bit of dried lavender


You will need soft butter, so it’s best to take it off the fridge at least an hour earlier. Mix together butter, coconut oil (not melted), desiccated coconut, chia seeds and xylitol using a spoon or food processor. When combine transfer it to a form and spread all over the bottom and the sides. Place in the fridge or freezer to set.

In the meantime melt the chocolate using double boiler method. In a small pot heat some water, place heat resistant bowl over the pot, so the bottom of the bowl doesn’t touch the surface of water. Place pieces of chocolate in the bowl and slowly melt until runny. Set aside.

Place a layer of crunchy peanut butter over the coconut. Slowly pour melted chocolate on top and even the surface. Add dried cranberries and a little bit of lavender. Again place in the fridge or freezer.

Cut with a sharp knife. Chocolate will break so if you want to avoid that, place your knife in a hot water, should help.

Store in the fridge, as bottom layer melts quickly in a room temperature.

Instagram vs reality: crepes roulade with mascarpone & cream (#low carb #keto friendly)

I saw this post on Instagram and decided I need to make my version of this dessert. Because I was only guessing what it’s made of (apart from crepes), there is no information how it’s called or what ingredients they used, I decided that my go to ingredients will be mascarpone and cream. Whipped cream seems to be to light and unstable for this dessert, so mixing it with delicious and creamy mascarpone was my first thought. Also I guess that someone uses crumbled Oreo, but you’re not going to find it in my version 😉

Also instead of making regular crepes I’ve made keto version. Keto crepes are slightly thicker and less flexible comparing to regular crepes, so my roulade is not as elegant and delicate. With regular crepes you can make them very thin, and they will roll easier then keto ones. Thanks to flour they have completely different texture, so if you use regular flour to make these crepes you’ll possibly achieve prettier results.

I watched this video about a million times and I can’t figure out how the crepes are rolled, so there is no overlap, like on the side of my roulade. Possibly they roll it much smaller so the last crepe wasn’t overlapping, but it’s hidden inside. Look at the darker side of my photos and you’ll see the ending of the last crepe. Also I placed quite a thick layer of mascarpone, so maybe that’s why my roulade was thicker and that last crepe couldn’t hide under. Keep it in mind while rolling.

One thing I would change: I would add some fruits, like cherries, or blackcurrants or a thin layer of sugar free forest fruits jam. This would break the soft and sweet flavour of mascarpone. If I will be making it again, which is possible, because it’s very quick and easy, I’m going to add some fruits.

Preparing this dessert is very simple: basically all time you need is time to make three crepes and to whip the cream. You decide if you want to decorate it or leave it plain like on Instagram.

It is typical keto dessert (or very refined keto breakfast), which means you’ll eat one slice and you feel full. Mascarpone and cream – that’s plenty of fat. As a decoration I placed couple small pieces of handmade dark chocolate with freeze-dried raspberries and apple. But as I said you can keep it simple and sprinkle with cacao powder.

crepes roulade with mascarpone & cream

(#low carb #keto friendly)


  • 3 medium eggs
  • 3 tsp raw cacao powder + extra for dusting
  • 300ml double cream or whipping cream (I used whipping cream)
  • xylitol or other sugar replacement – to taste
  • 250 g mascarpone
  • optionally: chocolate or fruits for decoration


First prepare keto crepes, if you’ve never done this before, have a look here for some tips and tricks that will help you.

You will need one egg for each crepe. Take a cup and using a fork whip together one egg, 1 teaspoon of cacao powder and 2-3 teaspoons of whipping cream (I used about 6 teaspoons for crepes and the rest for whipping). Heat the crepe pan adding a teaspoon of clarified butter or coconut oil. I always do it with regular crepes, because the first crepe is always a tricky one. After the first one I don’t use anything to grease the pan.

When the pan is hot pour the mixture on, and spread out the batter evenly holding the pan and making circular movements. When you see that the edges of the crepe starts to pull away from the pan, take the spatula and very gently flip it over. If it folds , no worries just gently unfold it and try again. It’s quite tricky as the crepes are delicate, but if you have some experience with making regular crepes, you’ll manage with these as well. You can also give the pan a little shake to make sure that it doesn’t stick to it (if it does, shake a bit more or help yourself with a spatula), then make a circle with your hand, tossing crepe into the air. If you’re lucky enough, your crepe should land on the pan with the other side. It should work well with shallow, crepe pan. If you have a regular deeper one, the high edge of the pan might not let you flip crepes easily. This method requires a little bit of experience, so don’t give up if it doesn’t work. If your crepe folds, just unfold it and try one more time.

Choose the best method for you, after couple times you’ll feel more confident.

Prepare fresh batter for each crepe, mixing one egg, 1 teaspoon of cacao powder and 2-3 teaspoons of double cream.

Set the aside to cool down completely.

Take the remaining cream and whip it using handheld mixer, add sweetener of your choice. When cream is whipped add mascarpone and beat until combine. Add also some more sweetener if needed.

Now place 3 crepes as it’s shown on the video, place layer of mascarpone (you can do it with the spoon) and roll just as they did. I dusted mascarpone layer with some cocoa powder.

If you’re not able to see the video, simply place 3 crepes in the way they overlapping each other. Spread the layer of mascarpone and cream in a rectangular shape leaving the edges clean. Now fold the sides of crepes inside and roll starting from the thin side.

Place on a plate, dust with some more cacao powder and serve. I’ve been left with some leftovers of mascarpone filling, so I made small decoration on the top of my roulade using piping bag and a special tip (that’s my second time I used it, so bare with me). Placed couple pieces of dark chocolate and voila!

You can eat it straight away or place in the fridge for about 30 minutes.

3 ingredients cream cheese cupcakes (keto)

Does anyone can explain me what’s the difference between cupcake and muffin? I was deliberating about it for a while – how to call them – a cupcake or a muffin. Muffins are for me more like “bread” kind of dough, and cupcakes usually have some cool creamy frosting on top, when these small cheesecakes don’t have. So maybe I should call them small cheesecakes? I don’t know. I called them cupcakes because when they deflate, they are perfect to put some creamy, fluffy icing on top. I’m a very simple girl though, don’t have skills and tools to make a fancy icing (although I dream about it, but I’m too scared that it’s gonna be a disaster…

…like here for example):

That’s why I clever bypassed that idea, placing some almond flakes on top of each cupcake. Which was actually a very good idea. Toasted almonds not only gives a nice crunch to a creamy and delicate texture of cheesecake, but also adds a lot of flavour to it.

I borrowed the idea for these cupcakes aka small cheesecakes from this recipe and definitely it’s worth making again and again. It’s easy, fast and you need only three ingredients (not counting the almonds). I will surely use this recipe more than couple of times, because I already have a few ideas how to experiment with it. So stay tuned, if you want to see these experiments and maybe have some fun if I fail 😉

Other thing I have to say, that the idea with making your own muffin/cupcake liners is genius! As I’ve addressed in this post about “11 emergency swaps when you’re missing something in your kitchen“, if you don’t have muffin liners you can use your own liners made with baking paper – it works great. I’m really impressed with this hack – I can make them bigger or smaller depending on my needs (of course in this case I’ve managed to make them too small), and they look kind of cool made of white baking paper. What do you think?

Very sadly cheese batter rises beautifully while baking, they were giant comparing to the amount of batter I’ve added to each form. But as cheesecake does, they deflate significantly. There is also no flour or rising agent, so nothing that could somehow stabilize it when it rises. So you have to expect that it will deflate.

Why the cheesecake deflates?

It is common for the cheesecake to deflate and look unappetizing when taken out of the oven. Its surface is not even and the edge remains high. The cheesecake deflates because the temperature change during baking and removing the cheesecake from the oven. The air increases in volume, making the dough fluffy. When you remove the cheesecake from the oven, the gas bubbles lose their volume, and the dough falls under its weight. Also if you use baking powder or yeast, sugar starts to react with it and causes gas evolution which makes the batter rising, and then loosing its volume, when the temperatures goes down. Therefore, you should know when to remove the cheesecake from the oven. Never take it out straight away.

A good way for the baked cheesecake to not fall is to gradually open the oven door.

Here’s couple of tips:

  • after cooking, turn off the oven and leave the cake in it for about 10 – 15 minutes
  • after this time, open the oven door to a small slit and leave it for 5 minutes
  • then open the door more and wait 5 minutes again
  • then open the oven door completely, leave the dough in the oven and let it cool completely
  • if you make normal size cheesecake, you can drop it on the floor or on the kitchen caunter (in the tin of course) after baking – not from very up high – like 30cm – so the air bubbles will disappear fast and cheesecake won’t manage to deflate that much
  • also do not over beat the batter – if you “load” a lot of air to it there is a bigger chance that the final product will be smaller that it looked in the oven

3 ingredients cream cheese cupcakes (keto)

INGREDIENTS (for about 12 cupcakes):

  • 400g cream cheese
  • 2 large eggs
  • 5 tbsp xylitol (or other sugar replacement)
  • additionally: handful of almond flakes


Prepare first muffin baking tray, if you don’t have the cupcake liners, use squares of baking paper. I’ve cut them a bit too small and I’ve been left with some batter, so keep in mind to cut enough big squares of baking paper, so it’s higher than the surface of the baking tray. Batter is very liquid, so it needs something to hold it. I haven’t try to bake them without any lining, it’s just easier to take them out after baking. To make your own liners cut a piece of baking paper in squares and shape them on the glass or cup placed upside down. Its very easy and works great.

Beat cream cheese with xylitol using handheld mixer, then add eggs, one by one. Beat for about 1 minute until you get uniform and runny batter. It’s important not to over beat the batter, if you “load” a lot of air to the batter, in the process of baking because of high temperature the air will start to “grow”. Cupcakes will rise a lot, but when the temperature starts to drop, the air bubbles starts to disappear, and because cheese batter is quite heavy it deflates. Instead of mixer you can use a whisk or a spatula to stir in the eggs, but if you don’t mind – mixer is the quickest.

Heat the oven to 180°C.

Transfer the batter to each liner and sprinkle on top some of the almond flakes. Bake for about 20-25 minutes. Batter will rise beautifully, sadly after baking, it will deflate significantly. But unfortunately it’s normal. After baking do not open the oven straight away. Give it couple minutes, then open the doors slightly and let it cool down slowly. I don’t guarantee that it will help in any way, but it’s worth trying 🙂

simple and easy strawberry trifle

This dessert reminds me the ones that all the mums were making for kids birthday parities when I was a child. Simple, easy to make with basic ingredients (apart from mascarpone that didn’t exist in my childhood), looking kind of fancy and extra in the same time. Any of the kids party couldn’t have been done without jelly (inevitably in at least two different colours), whipped cream and fruits dessert, served in separate glasses one for each guest. And I think it’s still great idea for kids parties (and obviously adults too).

So I decided to make this kind of jelly and whipped cream based dessert with strawberries, adding pack of mascarpone for a nice twist (I love mascarpone). You can serve it in separate glasses or in one big glass dish, as I did. I have to admit I didn’t think this through, I thought I will be able to place more than one layer of jelly. But when I placed strawberries on the bottom and covered it with mix of whipped cream and mascarpone, I’ve noticed that I don’t have that much space left. While I still had quite a lot of jelly. So I decided to make this elegant jelly blob on top. In this case maybe don’t follow my layering process in exact same way, or do it if you don’t mind this cute lump of jelly on top. And also because my glass dish isn’t that big, I’ve been left with some leftovers of jelly and whipped cream mix, but thnat’s not a problem. I’ve used another fancy small glass dish and made a small portion with jelly on the bottom then, couple spoons of cream and chopped strawberries on top.

For this recipe I’ve used no sugar jelly and some xylitol, so I could keep it keto appropriate, but obviously you can use regular jelly and sugar if you don’t mind your sugar intake. Although no sugar version won’t make your insulin levels jump up to the sky. After eating sweets, the level of sugar in our body increases rapidly. The level of insulin, which ‘digests’ sugars, also increases rapidly, and just as they have risen, they drop so quickly and when sugar suddenly drops we feel hunger for sweets. This creates a vicious circle and each piece of something sweet drives another. The effect of “energy injection” appears but is very short-lived. If you eat a lot of sweets and you think you might be addicted to them (which you might not know until you actually stop eating them) it’s a great idea to challenge yourself and give yourself a month of being sugar free. You will be surprised when you see, that when you will dishabituate from eating sweets, that they actually may not exist after some time. Also you might notice after some time that that if you’re fancy of something sweet, not every sweet thing you’ll like. After longer period of time your taste might change and not only some of the sweets will be too sweet for you, but also they might not taste good at all.

If you’d like to challenge yourself with cutting the sweets, I recommend not replacing them immediately with sugar free sweets. Having a break from sweet taste for some time can actually change your taste and attitude to sweeties. Also very important – if you have any kind of health issues, especially diabetes or other health problem consult with your doctor first if you want to stop eating sweets. I don’t recommend any extreme changes in your diet if you have any health issues without consultations with a doctor of dietician. If you have sugar addiction you might notice some unpleasant symptoms being on sugar detox like:

  • lower mood and low mood or a lack of enjoyment in things you once found pleasurable
  • feelings of anxiousness may also be accompanied by nervousness, restlessness, and irritability
  • you might find it hard to fall asleep
  • you may find it difficult to concentrate
  • you might have a headache
  • you might feel dizzy
  • you might feel tired

All or some of these symptoms may or may not occur. Withdrawal symptoms can last from a few days to two weeks. The longer your body goes without sugar, the less intense your symptoms and cravings for sugar will be. I know it sound unpleasant, but in my opinion is worth trying to give yourself freedom from sugar that’s appropriating not only your body, but also your wallet. but However I have to say it again: if you have any health issues, consult with your doctor first, to get the confirmation that it’s safe for you.

OK, now let’s go to the recipe.

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simple and easy strawberry trifle


  • 250 g mascarpone
  • 300ml whipping cream
  • 1 sachet sugar free strawberry jelly (to make about 500ml of jelly)
  • couple handfuls of strawberries
  • 3-4 tsp xylitol or other sugar replacement (you might need to adjust the amount to your taste)


Prepare jelly according to instructions on the packaging. Leave it to completely cool down and place in the fridge.

When you jelly starts to set, but you are still able to kind of pour it, start whipping the cream. Add xylitor or other sweetener of your choice and when it’s whipped add mascarpone and again mix to combine.

I’ve thinly sliced couple of strawberries and attached them to the sides of glass dish, added some more chopped strawberries on the bottom and a layer of cream. Then very gently started adding jelly layer. I’ve used a spoon to place the jelly, because whipped cream and mascarpone mix is quite fluffy and delicate, so if you pour it straight you’ll make a hole in it. You can see that my jelly layer is “contaminated” with cream.

After placing the layer of jelly put the dish to the fridge so it sets. Then add some more chopped strawberries and attach some strawberry slices on the sides, place the cream and finally strawberries on top. And if you want to make a “cute” blob with already set jelly on top, as I did – go for it. Or make your own layering process, because I didn’t think it through to be honest 🙂

You can also instead of placing all ingredients in one big dish, use glasses or other small fancy glass dishes to layer the ingredients.


rhubarb & strawberry jelly whip

Another jelly whip variation. This time I used rhubarb and strawberries I have left in my freezer from making coconut flour cake, which I didn’t enjoy as much as I though I will. But in case of jelly whip, the taste of rhubarb is more visible. It adds specific sourness to that sweetness from strawberries and jelly. And I really like it.

If you’d like more gentle taste you can swap strawberry jelly with clear gelatin (pork or vegan), but you’ll need to add some kind of sweetener.

Dessert keeps the shape nicely, so it can be cut to portions without any problems. The only difficulty in my case was the fancy form I chose. I’ve used silicone form, and even though I’ve used coconut oil to cover it from the inside and heated the form with hairdryer, it wasn’t easy to take out. You can clearly see the damage I’ve made desperately trying to take it out of the form 🙂 But you know, it’s not a heart surgery, so there’s nothing to cry over. I should have more patience or form that’s easier to remove. Learn from my mistakes 🙂 The most important is that it’s delicious, has no sugar in it, so it’s keto friendly and surely will satisfy every sweet-tooth.

Did you know that rhubarb is originated form China? Its roots were first harvested and dried for medicinal use. It contains anthocyanins which have positive effects on blood vessels and blood pressure, and recent research suggests that anthocyanins may offer anti-cancer benefits. Rhubarb is also a great source of vitamin K1, which is important for blood clotting and bone health. A half cup of cooked rhubarb provides more than one-third of the recommended dietary intake of vitamin K1, along with two grams of fiber, some calcium and vitamin C (source).

Just remember that rhubarb leaves are poisonous, so never eat them.

rhubarb & strawberry jelly whip

NOTE: my measuring cup is 250ml regular glass

INGREDIENTS (21x9cm form)

  • handful of strawberries
  • 1 cup of chopped rhubarb
  • 2 x 11.5g sugar free strawberry jelly (570ml of jelly from each sachet)
  • 125ml water to cook fruits
  • 200ml water to prepare jelly
  • 200ml double cream


Wash your rhubarb and cut off the leaves and the ends of the stalks. Strip the tough stringy ribs with small knife. Chop roughly in smaller pieces. Rinse your strawberries under running water.

In a small pot heat 125ml of water and place both fruits in, let it simmer for couple minutes, till fruits will be tender. Drain the liquid to a cup and set aside, we will use the juice to dissolve jelly. Blen the fruits and set aside to cool down.

Boil 200ml of water, add two sachets of jelly and stir until all jelly powder will dissolve. It’s good to make it in some kind of measuring cup, so you know how much of liquids you add. I used measuring cup from my blender set. Add juice from cooking the fruits. Now you should have about 400ml of jelly liquid. Next add blended fruits. You should finish with about 700ml of liquid.

It sound difficult but we just don’t want to end up with more than 700ml of dissolved jelly, so when we add 200ml of whipped cream we want to finish with not more than 1 liter of liquid. So jelly will be able to set enough to get nice stiff shape, we will be able to cut in portions.

Set aside dissolved jelly with fruits, al when it cools down, put it to the fridge. When it’s getting thicker but not set yet, start preparing whipped cream. You don’t need to add any sugar – two packs of jelly and strawberries (because rhubarb is quite sour) are sweet enough.

Add jelly mix to a whipped cream and mix. You can use handheld mixer if you want. Then pour it to a form or some kind of container and keep in the fridge for at least 4 hours, so it will set completely.