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.

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.


no flour keto chocolate and cream cake

I enjoyed this cake so much that decided to play with it a little. And today I want to show you this no flour keto chocolate and cream cake with a hint of coffee. I really enjoy the taste of cream and ground coffee on top. It reminds me oldschool “wuzetka”, the name of the dessert was created at the turn of the 1940s and 1950s, probably from the Warsaw W-Z route, near which one of the confectioneries was located. This lockdown keeps me going back with my memories to my childhood years when everything was easier. Or maybe I start going crazy being stuck at home, not being able to work and live my life as before. There’s one thing that we can be sure of: no matter how hard we try or deny it, it’s never going to be the same as before pandemic. And we all have to learn how to live in this new reality, even though it’s not pleasant at all. If you think that everyone already sorted out their lives, and you’re the only one who doesn’t know what to do in this situation, you’re not the only one. If you have a hard time not being able to work or see your family, I’m telling you there’s more people like you struggling sometimes with everyday life. Some days I plan to do so many things (I finally have plenty of time), and I finish with a tub of ice cream and Netflix or You Tube not being able to think reasonably.

Anyway if you don’t like ground coffee taste on your cake, you can add cacao powder or grated chocolate instead. Cake is very easy to make, will be great for everyone on keto diet or low sugar diet. It’s also gluten free, so everyone who does not tolerate regular flour will be pleased, because chocolate layer tastes like it was made with regular flour.

See you till next recipe.

no flour keto chocolate and cream cake

INGREDIENTS for cake (21 cm / 8 inch baking tray):

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 125g butter
  • 6 free range eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • ½ tsp ground coffee

INGREDIENTS for cream layer:

  • 300ml whipping cream
  • about 2-3 tbsp xylitol
  • 2 tsp gelatine (vegan or animal)

Additional: ground coffee and cacao nibs as topping.


Start with preparing chocolate cake. First grease the baking tray with some butter, so it will be ready when needed. I’ve also placed a piece of baking paper on the bottom of tray.

Break the chocolate in smaller pieces add to 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, although DO NOT BOIL the water because if it’s touching the bowl chocolate might separate. When you see that chocolate starts melting you can turn off the heat). Add butter and stir until fully melted. Remove the bowl from the pot and let cool to room temperature.

Now it’s time for whipping 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.

Turn on the oven to 150ºC.

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.

Pour it to the baking tray and even the surface. Set the time for 30-35 minutes. At the end of baking check with a skewer or toothpick if cake is ready. The cake will rise nicely while baking, but when you take it out it will unfortunately deflate. But it’s normal, so don’t panic if it happens. Leave the cake so it cools down completely.

If the cake is cold, you can start mixing whipped cream. But first boil some water. In a small cup dissolve 2 teaspoons of gelatine with 2-3 teaspoons of hot water (always add gelatine to water, not the opposite). Stir until gelatin dissolves completely. Set aside to cool down. Now it’s time to whip the cream. Add xylitol or other sugar substitute, and make it as sweet as you like. When whipped cream is ready, add gelatine and mix to combine.

Transfer whipped cream on the cake, even the surface and refrigerate for about 2 hours. Then sprinkle with ground coffee and cacao nibs. You can also use cacao powder or grated chocolate. Keep the cake it in the fridge for 2-3 days ideally in airtight container.

coconut flour peanut butter cookies (gluten free, dairy free)

I bought a jar of peanut butter couple times with intention of making this peanut butter cookies, and each time I finished with eating all of it before attempting to the recipe. So this time I decided to buy 1kg tub, so even if I decide to consume some of it, it will still be enough to make the cookies. Luckily for the butter, it was very runny (different than the one in a jar I usually buy), and I prefer my peanut butter to be more thick, so I didn’t manage to make a harm eating most of it. Perfect opportunity to finally make the cookies.

As it was my first time with peanut butter cookies, I decided to take advantage of recipe from someone who has bigger experience with keto baking than me.

Even though I like less sweet sweets, in this case next time I would add a bit more xylitol. Or instead of cacao nibs I would add chocolate chips, as in original recipe. Although I like the crunch of cacao nibs. I’ve used 100% peanut butter, with no added sugar or palm oil. And eggs in room temperature, as required, so I won’t recklessly spoil the recipe. Of course I wouldn’t be myself if I would make everything perfect and instead of 1/2 cup of peanut butter I added lot more. I don’t know how I managed to see 1 cup. Other thing is, I didn’t measure exact 1 cup, I just scooped couple spoons judging that it will be more or less 1 cup. So I keep 1/2 cup in the recipe as it should be, but keep in mind that if you somehow add slightly more (or less), there will be no tragedy 😉

If you like peanut butter, try this recipe – it’s mega fast and easy, also gluten free and dairy free. Perfect if you’re on keto diet or you’d like to have sweet treat in no sugar option.

coconut flour peanut butter cookies (gluten free, dairy free)

NOTE: my measuring cup is 250ml regular glass


  • 1/2 cup fresh, runny peanut butter
  • 2 eggs in room temperature
  • 1/4 cup xylitol (or other sugar replacement)
  • 4 tbsp coconut flour
  • 2 tbsp cacao nibs (or sugar free chocolate chips)


Beat the eggs and xylitol together using a whisk or fork. Pour peanut butter to a bowl, then add eggs. Stir until combine. Because I’m blind I thought I see 1 cup of peanut butter in the original recipe. Although I didn’t measure the actual cup of peanut butter, just scooped couple of spoons to a bowl, judging that it will be about a cup (I would like to remind that my measuring cup I always use while baking is 250ml regular glass).

Then add cacao nibs (or chocolate chips), stir again. At the end add coconut flour, spoon by spoon and stir until combine. Leave for 2-3 minutes, do coconut flour will suck all the liquid.

In the meantime heat the oven to 180°C. Prepare baking tray an a piece of parchment paper.

After reading original recipe I thought that the dough will be sticky and literally difficult to roll, so I greased my hands with some coconut oil. But the dough wasn’t sticky in the kind of way I thought. It’s like a very soft and oily play-doh. So it was quite easy to roll the balls. Maybe because I’ve added more peanut butter than original recipe. I’ve finished with nice 12 peanut butter dough balls instead of 8 (maybe I’ve made them smaller, or it’s because bigger amount of peanut butter). Place them on the parchment paper leaving 1 inch (2,5cm) space between them, and using a fork flatten each cookie. It was also quite easy in my case, dough didn’t stick much to the fork.

Put your cookies to the oven and bake about 15 minutes, until the edges gets slightly browned. Take them out of the oven, and leave for about 3 hours to get the preferred texture.

I’ve tried one just after they cooled down, they where quite dry and had this specific coconut flour texture. With time they become more chewy and less dry, so the texture of coconut flour is less obvious.

According to original recipe you can store them in a jar in room temperature up to 4 days, but in my case they won’t stay that long.

easy-peasy no bake mango cheesecake

Today I wanted to show you something very simple, pretty looking and most important – tasty. Of course, if you like mangoes. Coconut milk, which is very noticeable in a white layer, adds tropical vibe to the cheesecake. If you don’t like coconut, you can skip it. If you have access to canned mango pulp, it will make your live even easier. If not, I recommend buying some ripe mangoes and treat them with blender.

Mango is not keto friendly though, so if you’re on keto diet (which requires no more than 20 g of carbs per day) mango is unfortunately not for you. One cup (165g) contains about 25g of carbohydrates, so that’s even more than daily dose.

But if you don’t mind the amount of carbs in your diet, go ahead! Especially that it’s a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are also a good source of antioxidants. According to Traditional Chinese Medicine it has a cooling nature. It regenerates the body’s fluids, stops coughs, and strengthens digestion. It has also been found to have incredible anti-inflammatory properties, hormone-regulating vitamin E, blood-building iron, and bone-strengthening minerals. Mangoes are rich in digestive enzymes, particularly magneferin, katechol oxidase, and lactase, which serve to detoxify the body and combat dangerous bacteria in the intestines. By strengthening the metabolism, mango not only encourages weight loss, but also benefits cardiovascular health, helping to prevent high cholesterol, high blood pressure, and insulin resistance. Lupeol, a triterpene found in mangoes, prevents the development of kidney stones and limits—or even stops—the spread of leukemia, prostate, breast, lung, colon, and pancreatic cancers (source).

Very summer, refreshing cake for hot evenings, when you want to treat yourself with something sweet but light. Even though it may sound complicated it’s very easy – just mix each layer with gelatin and wait till it sets in the fridge. It’s difficult for me to tell you the exact amount of sugar or it’s replacement, because I don’t like very sweet desserts (I didn’t add any sugar to the second layer), so I think it will be better if you adjust the amount of sweetness to your own taste. Just add sugar teaspoon by teaspoon until you find it’s perfect for you.

no bake mango cheesecake


  • 850 g mango pulp or fresh mashed mango fruit
  • 1 can – 400ml coconut milk
  • 1 kg cream cheese
  • sugar replacement (stevia, xylitol or other) or regular powdered sugar – to taste
  • about 12 tsp gelatin (vegan or pork/beef)


Dissolve about 5 teaspoons of gelatin in boiling hot water, then set aside to cool down.

Mix half of the cream cheese with a can of coconut milk using handheld mixer. Add to taste sugar replacement or regular powdered sugar. Pour in a thin stream of gelatin while mixing. Finally, mix thoroughly with a spoon or spatula to grab the remains of cream cheese from the bottom and sides of the dish.

Cover the bottom of round baking pan with baking paper. Pour cheese batter and even the surface. Place in the fridge.

In the second dish, mix the other half of the cream cheese and half of mango pulp. Optionally, add powdered sugar or sugar substitute. Dissolve 4 teaspoons of gelatin in hot water, let it cool down and add to the mix. Mix thoroughly scooping the walls of the dish. If the first layer is quite set, pour mango/cream cheese layer and put back to the fridge.

The last layer is pure mango pulp. Dissolve 3 teaspoons of gelatin in a little hot water. Mix thoroughly with mango pulp. If the second layer of cheesecake is already set, pour mango pulp on top.

Refrigerate for at least 2-3 hours.

Cheesecake can be kept in the fridge for up to three days. Preferably in tightly covered container, so that it doesn’t absorb odors.

Bon Appetit!

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.


no flour keto chocolate cake (no sugar and gluten free)

I’m a bit tired experimenting with coconut flour in cakes, so when scrolling YouTube I stumble up on this recipe, which doesn’t require any flour to make, I got excited. I love chocolate stuff (chocolate cakes, chocolate ice cream! ♥) and the recipe requires all the ingredients I usually have at home, so I didn’t need to take a trip to the shop. Last great thing about this recipe is that it’s sooo easy to make.

If you use sugar replacement it’s perfectly keto friendly and gluten free. After trying you would never guess that there’s no flour in this cake. Oh, and one more important thing – it doesn’t require baking soda or baking powder – recently there’s a little problem to find these ingredients in the shop.

Cake came out great even though I had no instant coffee at home and I took the risk adding ½ teaspoon of ground coffee. Also I could shorten the baking time slightly, because I think top overbaked a bit. Ten minutes less and it would be perfect. But next time, because obviously it’s something I will repeat baking. I see this with giant splash of whipped cream on top and couple of raspberries or raspberry compote.

If you crave some easy-peasy chocolate stuff, definitely try this one.

keto no flour chocolate cake


no flour keto chocolate cake (no sugar and gluten free)

NOTES: my measuring cup is regular 250ml glass

INGREDIENTS for a 21 cm / 8 inch baking tray:

  • 100g dark chocolate (I’ve used Lindt 90% cocoa)
  • 125g butter
  • 6 free range eggs
  • 1/3 cup xylitol (or any other kind of sugar replacement or regular sugar, if you don’t mind)
  • ½ tsp ground coffee (I didn’t have instant coffee)


First grease the baking tray with some butter, so it will be ready when needed.

Break the chocolate in smaller pieces add to 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 to room temperature.

Now it’s time for whipping 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.

Turn on the oven to 150ºC.

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.

Pour it to the baking tray and even the surface. Set the time for 45 minutes, although I think for my oven it was slightly too long, I think 35 minutes would be perfectly fine. But, you know each oven is different.

The cake will rise nicely while baking (my didn’t grow up to the top of the pan), but when you take it out it will unfortunately deflate. But it’s normal, so don’t panic if it happens.

Wait until it cools down and serve as you like. Would be absolutely wonderful with whipped cream on top and some raspberries. But I’ve left it plain and it vanished veeery fast, so it means it was delicious 🙂

keto chocolate cake

keto coconut flour cheesecake #glutenfree #lowcarb

Before keto, apart from meringue, cheesecake was one of my favorite cakes. Oh moisten, fluffy and almost velvety cheesecake (any kind) melting in your mouth – that’s heaven.

Most of the keto cakes recipes are based on almond flour. That what annoys me in keto – you can replace flour only with two options – almond flour or coconut flour. First one is very expensive, consistency and properties of the other one, are so much different than traditional flour, that it’s impossible to get the same result. Oh I will never forget this disappointment, trying to make pizza or pancakes with coconut flour. After few defeats I decided, I’m not gonna fool myself that with coconut flour I will achieve the same outcome.

But some time passed and self isolation has awaken my baking desire. So I started looking for inspiration for using coconut flour in a cake. And I found this recipe, did some adjustments, wouldn’t be myself if not changing something here and there (I didn’t have sour cream for example). And surprisingly for myself (as I told you in my semifreddo recipe, happens to me to be a master of disaster when it comes to baking) the result was very good.

Of course with coconut flour you cannot expect this velvety texture, when using traditional flour. However it came out nicely moist, quite light but also not very sweet. Consider that I’ve added tiny bit of sugar replacement comparing to original recipe. So if you decide to make it yourself, and you want it to be sweet as traditional cheesecake, definitely add more.

This attempt was a success, without doubt. Encouraged me to experiment more, so expect more recipes like that in the near future. Especially that looks like isolation will last for few more weeks, so we all need something to comfort us.

keto coconut flour cheesecake

keto coconut flour cheesecake #glutenfree #lowcarb

Remember that all the ingredients should have the same room temperature (although my cream cheese and mascarpone was straight from the fridge).

Also a note: I use the same 250 ml cup to measure all ingredients (it’s regular glass size), so if you see 1/2 cup means it’s half of 250 ml.

INGREDIENTS (for 7.5 inch round silicon baking tray)

  • 4 free range eggs (medium size)
  • 400 g creme cheese (I used two packs of Asda Creamy Original Soft Cheese)
  • 3 tbsp clarified butter
  • little bit less than 1/2 cup of xylitol (my measuring cup is 250 ml)
  • 1/2 cup coconut flour
  • 1/3 cup mascarpone
  • pinch of natural rock salt
  • 1 tsp Madagascar vanilla extract
  • 2 tsp baking powder


low carb cheesecake


I’ve melted butter (of course I forgot to take it out from the fridge early enough to get soft) and left it for a while to cool down. It worked, so you can do the same.

Preheat the oven to 170°C or 150°C with the fan. My oven has only fan option so I always have to lower the heat. But as I always say – every oven is different so keep an eye on it!

Beat the eggs using handheld mixer, when they become nice and fluffy add sugar replacement and beat for another while, so the sugar will combine nicely. Then add creme cheese, mascarpone, pinch of salt, vanilla, baking powder and butter. Mix for another while until it gets uniform.

At the end add coconut flour. Do it slowly, and wait a while before you add more because coconut flour absorbs plenty of liquid. We don’t want it to be too thick, because cheesecake will get dry. Batter will be quite thick, but you should be able to pour it to the baking tray. Kind of consistency like a cottage cheese you can buy in the supermarket.

If happened that you’ve added to much coconut flour – add some milk.

I used round silicon baking tray, and baked for about an 1 hour (in this case could be even less because I’ve noticed that when I bake in silicone trays it’s quicker). If you’d like to use loaf baking tray, you’ll need to bake for longer. Silicone baking tray doesn’t need to be greased, but if you use traditional one grease it with butter.

During baking it will grow and start to crack on the surface – that’s normal. Later on will collapse more or less, and it’s also normal, so no worries. How to check when cheesecake is ready? Take a toothpick or a skewer (I always use wooden skewer) and insert into cheesecake, if it comes out clean – it means it’s ready. If you still have some batter leftovers – means that it needs couple more minutes.

If your cheesecake gets to dark on top and it’s still not ready, you can cover it with tin foil or piece of baking paper.

Don’t take it out straight away after finish baking (it might collapse even more). Let it slowly to cool down, I always put a wooden spoon between the door, and leave it for an hour or two.

After all this hassle (oh it can be stressful!) you can finally enjoy a piece of cheesecake 🙂

keto cheesecake

coconut flour cheesecake

slightly cheated semifreddo

It’s getting warmer and warmer, so it’s time to start season for cold desserts. OK, maybe Scotland is not a perfect example of hot spring, but as one Scot has told me once: if you’d like to wait for a hot weather to eat an ice cream, you might never do it. Actually there is a theory proclaim by Peter Poortvliet of the University of Queensland, that eating ice cream warms you up. While it may seem logical that when you eat something cold, like ice cream, it should help reduce temperature. But its initial cooling effect is rapidly replaced by heat generated by digestive processes needed to break down the nutrients in ice cream (read more). So even better 😉


Original Italian semifreddo is made with eggs, my doesn’t contain any, so that’s why it’s slightly cheated. If it comes to baking or desserts I’m a master of disaster. Happened to me many times in the past, that my cakes has finished in the rubbish. But I’ve learned my lesson, that “more or less” rule doesn’t apply to baking. I still have some of the adjusted versions of recipes (like raspberry tiramisu) that are easier to make for these who’s a bit lazy in the kitchen 😉

That’s a keto version of this dessert, so instead of regular sugar I used substitute that does not raise blood sugar or insulin levels. You can also make it using regular powdered sugar. This frozen dessert is definitely better than one you can buy in the shop. No artificial flavours, no preservatives and colorants – there’s nothing better than homemade.

So let me introduce slightly cheated blackberry semifreddo.

semifreddo with blackberries


semifreddo with blackberries


· 500 ml whipping cream
· 2 tbsp buttermilk
· sugar replacement of your choice to taste (xylitol, stevia, erythritol)
· 150 g blackberries
· couple tbsp homemade chokeberry juice or any other dark fruit juice (blackcurrant fo example)


Divide whipping cream in two even portions. Combine one part with buttermilk and set aside in room temperature for couple of hours. After it thickens, beat it with handheld mixer and some of the sugar replacement. Because of buttermilk, it’s not going to be as stiff as normal whipped cream, so don’t bother.

Beat the second part of cream with some more of sugar replacement of your choice. The amount depends of the type of sweetener you’ve chosen and how sweet you like it to be. For people who are on keto diet it’s not going to be a lot. Our sense of sweetness is different than people who consume sugar.

Now combine both creams together. Take few blackberries and leave them for decoration, mash the rest with chokeberry juice. Pour it to your cream and make a few swirls, so it makes a marble effect.

Pour it all to the loaf baking form (I’ve used silicon form), cover with foil and freeze for about 4 hours. It should be only half frozen – that’s why it’s semi – freddo. If you freeze it to much (as I did), no worries, put to the fridge for a while before serving. If you manage to wait 😉


kto no egg semifreddo


keto semifreddo

boiled spiced coffee #ketofriendly #nosugar

We found this recipe years ago in the book about Traditional Chinese Medicine and Theory of Five Flavours, and it’s my partner’s favorite way of making coffee. We both are coffee lovers, always keen to find a new way of making it. This way of making coffee is considered to be the most gentle for the stomach and blood pressure.

In Traditional Chinese Medicine coffee is seen and used as herb, so it means it should not be overdosed. 1-3 cups of coffee per day is fine, but as I said it’s important how you brew it. The way you brew your coffee is also very important. You can prepare it in two ways – brew it by pouring boiling water into the ground coffee beans (or use a coffee machine) or boil it. Each one has different nature and different properties.

Brewed coffee removes fatigue, improves intellectual effort, brightens the mind and stimulates creativity. But for most of the people causes restlessness, heartbeat, dizziness and insomnia. People who suffer from hyperactivity, high blood pressure, with weak spleen, liver, kidneys and intestines, can feel heat imbalances which are often experienced as ulcers, heartburn and excessive sweating. Coffee brewed in coffee machines is more gentle, and tends to cause less issues.

While boiled coffee has not only different taste, but also different nature and properties. Boiled coffee is more gentle and soft in taste. It’s warming, stimulating for all body, especially kidneys, improves digestion, tends to soothe rheumatic pain, migraines and even PMS. In TCM boiled coffee is advised for people with allergies, asthma, cough, colds, with weak spleen and stomach. It also cleanses gallbladder and increases and warms blood circulation.

If you like coffee but you have this kind of problems, try boil it and see how it works for you. Add spices as you like, cinnamon will make it more sweet, ginger more spicy, cardamon and cloves gives it a bit wintery taste. And it also smells delicious when it boils 🙂


boiled spiced coffee #ketofriendly #nosugar


  • 2 full tsp ground coffee
  • 1/2 tsp cinnamon (sweet and woody)
  • pinch of cardamon (citrusy and fragrant)
  • pinch of ginger (pungent and spicy)
  • pinch of ground cloves or 3-4 cloves (warm, strong, sweet and bitter)
  • 500 ml water (I use ozonated)


Put the coffee and all the spices to a small pot, pour the water in and heat to boil. Then lower the heat and simmer for 5 minutes. Leave it for few seconds, so the coffee grounds will fall on the bottom. Pour to the cup and enjoy 🙂