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.

mascarpone cheesecake with chia & sweet cherry (keto & no flour)

I’m not a master of baking, I like simple cakes and desserts that everyone could make themselves without feeling of disaster when it’s not going to look as on Instagram. Most probably it’s simply because I don’t have so much patience to spend hours on baking, mixing, waiting to cool down (hate it!) and decorating the cake that will finally end up being sliced and smashed with a spoon or fork. That’s why I admire so much these who can spend hours to bake, prepare layers and than patiently, with watch-making accuracy decorate with all these small beautiful details that someone will just eat. For me it’s a form of art and I would be sorry to just eat something that took someone hours of creative work. Because let’s be honest – these beautiful cakes that you see on Instagram or Pinterest it’s usually hours of sculpting. It’s like you would get a beautiful wooden sculpture, chop it and put to a fire to get yourself warm 😉

That’s why I like simple things, so you won’t find beautiful, art looking cakes on this blog. Although I find some charm in this simple cake forms, a bit rustic and imperfect.

This mascarpone cheesecake was on my mind for weeks or even months. I did it only once, and God knows why only once, because I remember that it was delicious. Velvety, creamy almost buttery and very light considering the amounts of fat it contains. Mascarpone is made with cream, not with milk, so it contains about 80% of fat. It’s like butter 🙂 Due to the high content of saturated fatty acids, is not a product that we should eat every day. It’s like Mary Berry said:

“Cakes are healthy too, you just eat a small slice.”

Mary Berry

That’s actually quite smart, because comparing to “freshly baked in store” sugar cookies I’ve been rumbling about in my previous posts, most probably you won’t be able to eat more than one slice of mascarpone cheesecake. It’s so fulfilling! Unfortunately I cannot say the same about sugar cookies and cheese crackers 😉

Oh and I have to mention about sweet dark cherries and chia that makes delicious topping. I was thinking how to thicken the sauce without using any kind of starch and chia seeds just popped into my head as an obvious answer. They worked like charm. They not only thicken the sauce but also added some interesting texture to it.

mascarpone cheesecake with chia & sweet cherry


  • 600g mascarpone
  • 4 medium eggs
  • 4-5 tbsp xylitol or other sugar replacement
  • 2 tsp madagascan vanilla extract
  • 2 handfuls of cherries (I used frozen ones)
  • 1 tbsp chia seeds
  • optionally: 1 tpsp of xylitor to add to cherries
  • little bit of coconut oil or butter to grease the baking tray


First prepare baking tray and heat the oven, so both will be ready when you need them. I placed piece of baking paper on the bottom of round baking tray and greased the sides with coconut oil.

Heat the oven to about 140-150°C. My oven is weird and very quickly burns the top of every cheesecake, so I had to lower the heat to 140°C. I also have only an option to bake with a fan, so fan always rise the temperature. If you have the same issue with your oven place a piece of baking paper or aluminium foil to prevent cheesecake from burning.

Beat the eggs with handheld mixer until fluffy. Start adding xylitol, spoon by spoon and keep beating until eggs will triple the volume and become creamy, fluffy and light in colour. Then start adding mascarpone. Do it in parts, the same as with sugar. Also add vanilla extract and mix until it combines. It will be quite liquid, but it’s fine, don’t worry about it.

Pour it to a baking tray and place in the oven. I place it in another baking tray in case it would leak and start dripping on the bottom of the oven. Bake for about 60 minutes. As always cheesecake will rise beautifully and then deflate quite a bit. But that’s how it always ends 😉

Let it cool down in the oven, open it just slightly so the temperature won’t drop suddenly. When it’s cooled take it out of the oven and let it cool down completely.

In the meantime prepare cherries. In a small saucepan heat 2-3 tablespoons of water and add cherries. Simmer until cherries defrost (or if you use fresh cherries until it starts boiling) and add about a tablespoon of chia seeds. Let it simmer for 2-3 minutes on a small heat. Then switch off the heat and let chia suck all the liquid. If you like it more sweet than add some xylitol.

When cheesecake is completely cold transfer it from the baking tray on a plate or cake stand and place cherries and chia on top. Because cheesecake deflates more in the middle than on the edges it’s perfect to place cherry and chia topping.

Cheesecake is ready to be eaten. Store it in the fridge up to 2-3 days.

dark forest fruit meringue roulade

I hope that your Christmas days passed in a warm and cheerful atmosphere, despite all this year’s confusion. I have to admit that this year I allowed myself to eat everything I wanted during the holidays, and I ate much too much. But because we spent these Christmas among a group of friends who cook and bake gloriously, the table was full of delicious home-made food. All of this not only looked beautiful, it tasted wonderful, so it was hard to resist and not to try. So we barely could roll back to our flat with our bellies full of goodness. I think I never ate so many cakes like this year 🙂
So I decided to share with you my first meringue roulade I made couple years ago. Meringue Is one of my favorite desserts, together with mascarpone, whipped cream and forest fruits it tastes like heaven. It will be a great new year recipe. If you’re also a fan of meringue but you have problems baking traditional pavlova, you should definitely try this roulade. It’s not as difficult as I thought it will be, and I’m quite impatient, and more complicated recipes are stressing me out.

But this one looks pretty cool and even if it’s not perfect you can easily decorate it with some fresh fruits and it will immediately look great!

One thing I regret is that I didn’t figure out how to make a keto meringue yet. Once I tried to bake it with xylitol, but it didn’t came out as expected, and I got discouraged.

Well I give myself permission to eat some more cakes and other goodies until New Year, and I’m coming back to my usual food rituals. I have to say I miss a little bit my morning fried eggs with bunch of salad or my bulletproof turmeric latte. But until then lets try one more delicious, naughty meringue.

dark forest fruit meringue roulade


  •  4 small eggs or 3 large ones
  • 120 g of fine baking sugar
  • pinch of salt
  • 1 tsp of potato starch for meringue and 1 tsp for fruit compot
  • 250g mascarpone
  • 284ml whipping cream
  • powdered sugar – for whipped cream and for decoration
  • 450 g of frozen forest fruit
  • 2 tsp of lemon juice


Separate the yolks from the whites very carefully, placing the whites in a clean bowl. Add a pinch of salt and start mixing from low speed (then you will be sure that all the whites willbeat and nothing will remain on the bottom), after a minute or two, go to the higher speed. Beat until you get nice stiff peaks. Then add bit by bit fine baking sugar and a teaspoon of potato flour. The whites should become thick, white as fresh snow and shiny.

Heat the oven to 180ºC.

Spread the baking paper on a large baking tray. It is best to use a spatula to spread the whites in the form of a rectangle over the entire surface of the sheet. Place it in the oven and bake for about 15 minutes. After this time, I turned off the oven and left the meringue inside for an additional 10 minutes.

Sprinkle a clean kitchen cloth evenly with powdered sugar. Take the meringue out of the oven and turn it upside down (don’t worry, it sticks to the paper quite well) and put it on a cloth. Then gently remove the paper on which the meringue was baked. In my opinion, this is the most difficult part – remove the paper so as not to tear the meringue (it is soft and sticky). Set aside the meringue to cool and start preparing the filling.

Boil the frozen fruit with a little bit of powdered sugar and lemon juice. The fruits should be sour. Then mix a teaspoon of potato starch in a little water and pour it into the fruit, mix it quickly and remove it from the heat when it thickens. Set aside to cool.

Whip the cream with powdered sugar until stiff. Add as much sugar as you like. I added about 2 tbsp. If you prefer more or less sweet, add more or less sugar. Add the mascarpone to the whipped cream and beat it briefly. If necessary, add a little more sugar.

Spread the cooled down frużelina on the surface of the meringue, leaving a margin on the shorter sides. Then spread the cream, also leaving a little margin. Now it only remains to roll up the roulade. Using the cloth, slowly roll it along its long side (the roulade will be shorter, but thicker).

Put the roulade in the fridge for at least two hours to let it set. It will be much easier to portion. Before serving, sprinkle with powdered sugar. Keep it in the fridge for up to 2 days.

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.

This image has an empty alt attribute; its file name is keto-strawberry-trifle.jpg

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.


keto chocolate mousse with raspberries

Continuation of fatty keto desserts to comfort yourself during lockdown. We have ups and downs, more often we need something comforting. Something soothing, we can enjoy in our ups and help us to survive all the downs.

This keto chocolate mousse is great for any occasion. Low in carbs, with no sugar and with high fat content. I’ve paired 90% cocoa chocolate with one of my favorite fruits – raspberries. I think raspberries and chocolate goes great together.

I also want to share with you very interesting article about chocolate – it’s a great example of how are we manipulated and fooled by media, manufacturers and “science” – by providing mutually exclusive information, depending on current market demands.

Maybe we should stop listening to all these messengers, stop this encompassing confusion and start looking for the truth in ourselves. Listen more to our body, how it response, how we feel, what our intuition tells us. Start putting your faith in ourselves, not in others. Especially in these weird days.

With this peculiar intro I would like to share with you this recipe for velvety, creamy chocolate dessert.


chocolate mousse with raspberries

keto chocolate mousse with raspberries


  • 250g mascarpone
  • 300ml whipping cream
  • 100g 90% cocoa chocolate (we like Lindt one)
  • sweetener of your choice (I used stevia powder)
  • couple handfuls of raspberries
  • handful raw cacao nibs
  • handful almond flakes


Pour a few inches of water into the pot. Fit the bowl over the pot, so it touches the surface of water. Heat the water to a simmer. Turn off the heat and add slowly chopped chocolate. Stir gently to melt. When the chocolate is melt, take out the bowl and let it cool down.

Heat a small pan and toast handful of almond flakes for 2-3 minutes..

In the meantime whip the cream using handheld mixer, adding sweetener of your choice, the best would be to use powdered sweetener, so it combines with no problems. Add as much as you need to get the level of sweetness you like.

When whipped cream is ready add mascarpone, mix again. Then add melted chocolate and mix one more time to combine the ingredients. If you need more sweetener, add a bit more.

Prepare nice glass bowls or glasses. Place one layer of mousse, then layer of raspberries, and again layer of mousse. Arrange raspberries on top, sprinkle with cacao nibs and almond flakes.

It’s best to eat it straightaway. After couple hours in the fridge mousse is getting harder because of the chocolate. Although still wonderfully creamy.

keto chocolat mousse


keto chocolate mousse with raspberries

dark forest fruits cake

Once, at the beginning of my baking experience I was making apple meringue cake. I wanted to make it so badly that it took me three approaches. First one went immediately to the rubbish. Second one, was only half edible. Third one, came out not perfect, but good enough to be eaten. That’s how my serious baking experiments started. What I’ve learned is:

  1. hold on to the recipe instructions for God’s sake!
  2. always have Plan B

In case of today’s recipe my Pan B was to crumble the cake, and layer with cream and fruits in few transparent dishes. So even if it’s not going to work as you wanted, always have a plan B. I’m telling you that – Master of Disaster 😉

Anyhow, today something for all the sweet-tooth, I know there’s a lots of you! That’s again one of my old recipes, which actually came out quite impressive for my baking skills, which are on the level of primary school. This recipe was quite popular on my old blog, so I decided that maybe it’s worth spreading into the world.

It’s not keto though. But I’ve prepared directions for keto option. Not exactly the same, but similar, using the courgette cake recipe instead of regular sponge cake. I chose this option, because it doesn’t contain almond flour, and actually would look quite cool layering green and purple.

Anyway, both options are described below. It’s also good idea for pretty simple birthday cake if you don’t have impressive baking skills, or you can use it as my Pan B and prepare impressive party desserts 🙂

dark forest fruits cake

summer fruits cake

dark forest fruits cake

NOTE: my cup measure is regular 250 ml glass


INGREDIENTS for fruit compote and cream:

  • about 500 g berries (I had frozen strawberries, raspberries, blackberries, blackcurrants and redcurrants)
  • 6-7 g pork gelatin
  • 2 tsp potato starch or corn starch
  • 2-3 tbsp sugar
  • 500 g mascarpone
  • 500 ml double cream
  • 3-4 tbsp powdered sugar
  • optionally: couple of small meringues for decoration

INGREDIENTS for sponge cake (9-10 inch round baking tray):

  • 5 eggs
  • ¾ cup plain flour
  • ¼ cup potato starch or corn starch
  • pinch of salt
  • ¾ cup baking sugar


Lets start with sponge cake. In perfectly clean pot or bowl beat the egg whites with a pinch of salt using handheld mixer (always make sure that the bowl or pot is not contaminated with egg yolk or some other cake ingredients that might prevent egg whites from beating properly). Start mixing on lower rotation, then make it faster – this way no egg white will say on the bottom. Beat until the foam will be creamy and thick. Next add sugar, spoon by spoon and beat constantly. Foam should start being very white and shiny, and you should see visible marks from beaters.

Next add egg yolks, one by one and mix. Take spatula or whisk (looks like when I use spatula, cake is more fluffy). Add both flours and very gently and slowly combine with foam using spatula (or whisk).

Now fill the bottom of the baking form with baking paper, you can leave the sides ungreased. Pour your cake dough and bake in 160-170ºC (no fan) for about 35-40 minutes. As I always say – every oven is different so check with a toothpick of wooden skewer if the cake is ready. If there’s no remains of the dough on the skewer, menad that the cake is ready. Don’t open the oven during baking, only at the end if you need to check if it’s ready. Depending of the size of your baking tray it might need couple minutes more or less.

OK, it might seem crazy, but take the cake out of the oven and drop it on the floor or kitchen counter. Not from too high, 10-12 inches is enough. Just drop it as you hold it. Why? It will prevent it from falling when cools down, by getting rid of the air bubbles that assemble during baking process.

Now put it back to the oven and leave to cool down with the doors open.

Now it’s time for fruit compote. Leave some of the fruits for decoration. I chose blackberries, but feel free to choose whichever you want. Place the rest of the fruits in a small pot, add 2-3 tbsp of sugar and simmer on small heat until you see the juice.

Dissolve potato starch or corn starch with couple teaspoons of cold water and add to the fruits. Stir quickly, you should get kind of jelly consistency. Stir until jelly will get transparent. Switch off the heat. Prepare gelatin according to the recipe in the packaging. Add it to fruits and stir until combine, then leave it to cool down completely.

Now it’s time for filling cream. Place half of mascarpone in a bowl and add 2-3 tbsp of fruit compote. Stir to combine.

Whip the cream using handheld mixer, add powdered sugar and beat again, add second part of mascarpone and mix again. If you feel it needs some more sweetness, add a bit more of powdered sugar. That’s your decoration cream.

With long thin knife slice your sponge cake in three layers (cake needs to be completely cold). Spread mascarpone with fruit compote in the first one. Place the second layer and spread fruit compote (it should be quite stiff and have kind of jelly consistency). Place third layer of the sponge cake, and now spread mascarpone and whipped cream all over. No worries it it doesn’t look like on Instagram, it doesn’t need to be perfect. If you feel like it’s too thick and it’s really hard for you to spread it, ad tiny bit of cream or milk, bit only a bit.

Decorate with berries and optionally with meringues.

Scroll down for KETO OPTION.

fruits birthday cake


INGREDIENTS for fruit compote and cream:

  • about 500 g berries (I had frozen strawberries, raspberries, blackberries, blackcurrants and redcurrants)
  • 12-14 g pork gelatin or vegan replacement
  • any sugar replacement of your choice added to taste
  • 500 g mascarpone
  • 500 ml double cream
  • optionally: couple of small meringues for decoration (you can buy sugar free ones or just skip this option)

For the cake use recipe for courgette cake, but double the portion of ingredients, apart from courgette, keeping the form in the same size. It needs to be quite high, if we want to make three layers. You will also need to bake for longer (probably double time, but it depends of the oven).


Directions looks pretty much the same, apart from few things.

Leave some of the fruits for decoration. Place the rest of the fruits in a small pot, add sugar replacement of your choice (I won’t tell you the amounts because it might be different for different sugar replacements) and simmer on small heat until you see the juice.

We have to double the portion of gelatin because we can’t use starch. So, prepare gelatin according to the recipe on the packaging. Add it to fruits and stir until combine, then leave it to cool down completely. Put it to the fridge so it thickens and become stiff. We want this to be half ready, stiff enough not to pour, but still able to spread.

Now it’s time for filling cream, keep it the same as above recipe. Place half of mascarpone in a bowl and add 2-3 tbsp of fruit compote. Stir to combine.

Whip the cream using handheld mixer, add sugar replacement and beat again, add second part of mascarpone and mix again. If you feel it needs some more sweetness, add a bit more sweetener. That’s your decoration cream.

To finish the cake follow directions from above. Courgette cake is heavier than a sponge cake, so you might slice thinner layers.

You can keep it in the fridge for maximum 4 days, would be the best in a closed container or at least covered so it’s not going to catch the smells from the fridge.


berries cake

keto birthday cake