I make this in the slow cooker as I find it so easy. If you don’t want to make it with a slow cooker, you can do so in a ban Marie, reducing the time dramatically. This lemon curd also makes fantastic Christmas presents. Add some Limoncello to make it extra special Make approx. 2 jars. Nutritional information Per 15g Serving 196 Kcals 21g fat 0.8g net carbohydrates 0.4g Protein 100g butter 100g xylitol or erythritol blend (add more if you prefer it sweeter) zest and juice

A pet hate of mine is savoury foods containing unnecessary sugar. Kiev’s are no exception. Most shop-bough Kiev’s contain added sugar. I like to use my own frozen garlic butter, which I store in the fridge in thick slices. Don’t worry if you don’t have any frozen garlic butter, you can make it with chilled butter. Serves 4 Nutritional information Per Serving 620 Kcals 49g fat 1.3g net carbohydrates (of which sugars 0.61g and fibre 1.1g) 43g Protein Garlic butter 3-4 clove

Wow! I love this and it really is so simple to make. You can claim it is a healthy dessert as it is packed with antioxidants from the rich dark chocolate as well as gelatine powder to help with your joints, hair and nails. Really what could be better? Serves 6 Nutritional information Per Serving 398 Kcals 36.7g fat 9.1g net carbohydrates (of which sugars 6.6g and fibre 2.9g) 6.3g Protein 2 tsp gelatine powder 600ml thick double cream 150g dark chocolate (at least 85%) 2 tb

I love this dessert. I do add a lot of lemons in this as I love the intense citrus flavour as it contrasts so well with the creamy meringue and the crumbly nutty pastry base. Serves 8 Nutritional information Per Serving 523 Kcals 49g fat 2.8g net carbohydrates (of which sugars 1.9g and fibre 4.7g) 15.8g Protein Pastry Base 150g Ground Hazelnuts 150g Ground Almonds 100g Butter 1 egg, beaten Lemon Filling 100g butter 100g erythritol or xylitol (or Stevia to taste) 4 eggs 3 egg

Sugar free can vary depending on who you speak to. For some, it can be an avoidance of refined sugar, instead opting for dried fruit, syrups, maple syrup and honey. For others, such as myself, it is all encompassing low carb, grain free and low fructose. So what works? Obviously I am biased having seen the amazing health changes of people following a low carb, high in natural fats way of eating. I came to this way of eating after my own health deteriorated so I really do

Who said we have to go without when sugar free and low carb? These little beauties are as sweet and yummy as the carb-loaded original, yet a fraction of the carbs and obviously zero sugar. My mum used to make this for us when we were children. A shortbread base with a thick layer of caramel, topped with chocolate. I wasn’t sure how this would turn out, but it is surprisingly good and avoids the cloying sickliness of the original version. These do take a while to prepare bu

It is really nice to have a sweet, especially when you are starting out on sugar free. I would always opt for xylitol – stevia is good but it can be a bit hit and miss to get the right sweetness for your palate – too much and it can leave a chemical aftertaste. Always use Greek yoghurt as it keeps its shape during cooking. NB: For a nice variation, add a few drops of mint or orange essence to the mixture to create a whole new flavour. Serves 8-10 Nutritional information Per

I prefer to make my own pasta sauces from scratch as I cut my carbs to only 20-30g per day. However I know many readers are really keen to find more sugar free products in store so this may be of interest. Shop-bought pasta sauces can contain up to 13 tsp of sugar per jar so it is good to see manufacturers are starting to take notice of our desire to cut the sugar! Here is some of the blurb I was sent. These sauces contain a naturally-sweetened blend of sun-ripened tomatoes,

Recipe taken from The Sugar Free Family Cookbook by Sarah Flower Really simple mousse that tastes impressive. If you have already made my chocolate hazelnut spread, you could just add a few good tablespoons of this, combined with 300ml of double cream, alternatively, grab your blender and follow the recipe below. I don’t feel this needs any additional sweetener, but if you prefer a sweeter mousse, you can add your own xylitol, erythritol blend or stevia to taste. Serves 6 N

Taken from The Sugar Free Family Cookbook by Sarah Flower I was determined to try to get the perfect blueberry muffin with a light, fluffy sponge - not so easy when working with coconut flour or ground almonds. My aim is to make this way of eating as easy and as satisfying as possible. They turned out great, light and fluffy and only 2g of carbs per cake. Makes 12 muffins. Nutritional values per muffin 235 Kcals 21.1g fat 2.4g carbs (of which 1.8g is sugar & 2.8g fibre)