All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).

Spiced Apple Muffins


Watch out! These little cakes are where apples get sexy. Imagine - baked apple pieces in a sumptuous cake mix, imbued with gorgeous spices. With rich syrup and chopped pecans drizzled over the top. It can all get a bit steamy and out of control. Read more
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Chocolate and Salted Caramel Biscuits


Biscuits are a once in a blue moon treat for me these days, so when that rare opportunity comes around, the biscuit in question had better be a good one! And these beauties definitely meet the criteria. Not only have they irresistible flavour – (salted caramel with dark sweet choc –HELL YES!!) they’re super satiating too. No more munching your way absent-mindedly through half a packet (…oh, was that just me then?) This treat hits several birds with one gorgeous biscuit. Read more
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Lemon Frangipani Tart


Oh what a delectable dessert this is! A generous layer of lemon zingy, melt-in-the-mouth crème patisserie, encased in a buttery almond pastry, topped with frangipani topping and raspberries. Don’t panic at the 3 sets of ingredients. Admittedly this isn’t a pudding you slam together 5 mins before your mates come round but it’s perfectly do-able if you’re willing to do a little prep while you’re listening to something nice on the radio. Read more
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Egg Custard Tart


I’ve been on a cakespirit quest recently - in search of a delicious, minimal-fuss, low-carb equivalent of shortcrust pastry.   The hope has been that a world of pudding, closed to me since the day I stopped eating sugar and high carb food, would re-open…... Namely, the wonderful world of SWEET TARTS! Read more
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Fairy Cakes

Anyone remember these from your birthday parties when you were a tiddler? I think the last time I made some was probably as teenager on Sunday afternoons. I used to love that a fat pocket of sumptuous icing (the best part), sat right in the middle of these cakes – rather than perching prissily on the top. That way you got a gorgeous dollop of cream with every cakey mouthful. Read more

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