RSS Feed

Monthly Archives: December 2012

Ep 20: Chocolate Coconut Cupcakes & Champagne w Amanda Lepore! NEW YEAR’S EVE FINALE!!

It’s been a great year kiki kids!! But alas it’s time to say goodbye!!

And no doubt we’re going out with a bang this year with not 1 recipe this week but 2!! My low-carb chocolate coconut cupcakes and a tasty champagne punch to toast 2013 with!!

Screen shot 2012-12-24 at 5.34.26 PM

And since Kiki Kitchen is all about nightlife I thought what better way to close the year than with the queen of nightlife herself AMANDA LEPORE!!

Screen shot 2012-12-27 at 7.31.46 AM

Amanda was such a doll and so happy to be in the Kiki Kitchen. Although my cups were a lot smaller than hers!!

Screen shot 2012-12-27 at 7.04.10 PM

She even taught us how to make one of her favorite recipes!

Screen shot 2012-12-27 at 6.59.32 PM

And got me to eat a little sugar.

Screen shot 2012-12-27 at 7.21.00 AM

It was nice to ring in the new year with such glamour!!

Screen shot 2012-12-27 at 7.22.21 AM

If youd like to make these at home just follow the instructions below!


2/3 C Coconut Flour

4 Eggs

2 Egg Whites

1/3C Unsweetened Cocoa Powder

1/3 Splenda and a little more for glaze

1 C Coconut Milk

1/2 t baking powder

1 t vanilla

2-3 tablespoons of water

A little Heavy cream for glaze

Fresh Raspberries


1. Preheat oven to 350

2. Combine flour, eggs, cocoa, 1/3C splenda, coconut milk, baking powder and vanila in a bowl

3. Slowly stream in a little water to loosen batter to cupcake consistency – should not be too thick and coat spoon

4. Spoon into cupcake tin lined cupcake tray

5. Bake for 35 minutes until tops are firm yet moist

6. Transfer to rack to cool

7. While cooling, whisk up glaze with a little splenda and heavy cream

8. Drizzle glaze onto COMPLETELY cooled cupcakes (otherwise warm cupcakes will absorb glaze)

9. Top with one fresh raspberry and serve


1 Cup Crystal Light Pink Lemonade

2 Cups Champagne

2 Shots Absolut Citron

Fresh Rasperries



1. Combine all ingredients in a pitcher and stir

2. Serve with ice!



Screen shot 2012-12-26 at 2.45.38 PM



Ep 19: Christmas Gingerbread Almond Flour Cookies w Bianca Del Rio (8.1g carbs)

Merry Christmas Kiki Kids!!

Screen shot 2012-12-18 at 8.49.46 PM

In honor of the holiday season I thought Id whip up a tasty favorite, gingerbread cookies!! But forget all those carbs, we’re using low-carb almond flour in these babies!

Screen shot 2012-12-20 at 12.10.03 AM

And forget gingerbread men too. We’re making gingerbread drag queens & go-go boys! In addition to my sexy little Santa’s helper I also had special guest Bianca Del Rio stop by to spread her special blend of holiday cheer!

Screen shot 2012-12-19 at 12.30.33 AM

She even loves my holiday cookies!! Success!!

You can too! Just follow these instructions below to have a MERRY MARY CHRISTMAS!!


2C Almond Flour

1 t ginger

1/2 t cinnamon

1/4 t allspice

1/4 t ground cloves

1/2 t baking soda

Pinch of salt

2T Honey

2T Brown Sugar Splenda

1 Egg

1/4C softened unsalted butter

To Make Cookies:

1. Preheat oven to 350 degrees

2. Combine all ingredients in a bowl and mix with fork

3. Cover with plastic wrap and freeze for 30 min

4. Roll out between 2 pieces of wax paper

5. Cut with cookie cutters and transfer to greased baking tray

6. Bake for 10 minutes until edges start to brown

7. Let cool on a rack and decorate with toppings of your choice!


Ep 18: MOCK & Cheese w Dallas DuBois (6g carbs)

Hi Kiki Kids! So sorry i forgot to post this one last week!

Short re-cap. Dallas DuBois came over. Instead of Kraft Mac & Cheese I made her my special Low Carb Cauliflower & Artichoke MOCK & Cheese and she loved it!

Screen shot 2012-12-13 at 12.28.32 AM

Screen shot 2012-12-13 at 11.59.34 PM

You can too! Just follow these simple steps below:


You Will Need:

1 Head of Cauliflower Florets

1/2C Artichoke Hearts

1C Heavy Cream

1/4 Low Fat Cream Cheese

2t dijon mustard

Pinch of nutmeg

1t garlic powder

Salt & Pepper to taste

1C Shredded Gruyere Cheese

1C Shredded Sharp Cheddar

To Make Mock & Cheese:

1. Preheat Oven to 375 degrees

2. Boil the florets in salted water for 5-7 minutes until al dente then dry on paper towels

3. Place in a bowl and stir in artichoke hearts

4. In a medium sauce pan bring heavy cream to a simmer

5. Whisk in cream cheese, mustard, nutmeg, garlic powder, salt & pepper, until smooth

6. Add 3/4C Gruyere & 3/4C Cheddar and whisk until all has melted

7. Pour cheese sauce over cauliflower & artichoke and stir well

8. Pour into a grease baking dish

9. Top with remaining cheese

10. Bake for 20 minutes until top is golden and bubbly.

11. Garnish with fresh parsley and serrrve!

Ep 17: Mixed Veggie & Potato Hanukkah Latkes w He’Bro (12.3g carbs)


I got a great new recipe for all you boys and goys!! My low-carb latkes, perfect for your Hanukkah kiki.


These low carb concoctions are perfect to invite the Jew gals over to kvetch and schmooze. The secret to them is 1 part potatoes, to 1 part grated zucchini, to 1 part grated turnip! A perfect holiday treat that wont take it’s toll on your waistline.

Screen shot 2012-12-06 at 2.57.30 AM

And who better to come over and share these treats, without all the Jewish guilt, other than NYC Queen Jew and founder of He’Bro, the party resource for all of the NYC gay Jew boys – JAYSON LITTMAN.

Screen shot 2012-12-05 at 11.13.08 PM

Jayson even brought some He’Bro helpers who fried these babies up for me.

Screen shot 2012-12-03 at 7.27.35 PM

And play dreidels with the gaydels!

Screen shot 2012-12-05 at 11.10.12 PM

Dont worry we kept it kosher – KINDA!

Screen shot 2012-12-07 at 3.13.45 AM

If you’d like to make these gnoshes at home just follow the instructions below and prepare to PLOTZ!

You Will Need:

1 Cup Grated Potatoes (About 1 large one)

1 Cup Grated Zucchini (About 1 large one)

1 Cup Grated Turnip (1/2 of a regualr sized turnip)

1/2 C low-carb latke meal or low-carb potato mashers (Like Dixie)

2 Eggs

1 small onion, grated

Kosher Salt


1 T Garlic Powder

oil for frying

To Make Latkes:

1. Heat Olive Oil over medium heat

2. Combine all ingredients in a bowl and mix well. Let stand for 5 minutes.

3. Drop about 1/4C of the latke mixture in to the pan to fry. Do not overcrowd the pan with latkes

4. Fry about 4 minutes, flip once and fry other side for 4 minutes.

5. Remove and Let drain on rack or paper towel

6. Serve with sour cream or applesauce