So far my recipes on here have been all practical. Here’s a fun one.
Cheesecake. Doesn’t it just bring a grin to your face. It’s such a comfort food and, with some tweaks, it’s a great LCHF treat too.
You should make your own call about how much sweetener you add to this. If you start with a higher amount and then bring it gradually down each time, then it’s easier than jumping straight off the deep end.
When you’re on LCHF there’s loads of tasty sweet treats you’re not allowed. The one thing you might miss most is chocolate. You don’t need to do that. What you will have to do is give up cheap chocolate. There’s no way around that.
But if you can afford to splash out a little, then chocolate is totally okay. Hey, high cocoa chocolate is even good for you!
Oh but you don’t like dark chocolate? There’s a simple solution to that. Lighten it yourself. 🙂
I’ve called this a “base” because it can be used in many ways. Once you’ve got a firmed up batch you can make traditional truffles by using a melon baller and rolling it in cocoa or nuts. You can make bars of this and dip them in melted dark chocolate. You can put this in moulds to make individual chocolates. Or can just stick it in a tub and eat the odd spoonful! (Don’t eat the whole lot in one go!)
You can also add vodka or whiskey to this. Just saying.
And if you can get hold of this chocolate, then use this!
These little “muffins” are an any time staple in my house. They’re great hot or cold and keep for about week in the fridge.
Perfect for taking to work or out and about (pack them when cold or they will go soggy). They can be embellished with any (pre-cooked) meat you like or you can add cheese. I like to sometimes replace the salt with porcini salt for an added zip.
Mix up a big batch on a Sunday and they’ll keep you going all week.