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Recipes
Chocolate mug cake
By scottsdalejulie
none
- ng Size: 2 servings
- Ingredients
- 2/3 cup hazelnuts, toasted (and skinned, if you want)
- 3 tbsp cocoa powder
- 2 tbsp granulated erythritol (I used Swerve)
- 1 tsp baking powder
- pinch of salt
- 1/4 cup heavy cream
- 2 tbsp hazelnut oil (or melted butter or coconut oil)
- 1 large egg
- 1/4 tsp hazelnut or vanilla extract
- Instructions
- 1 .Grind hazelnuts in food processor until they resemble coarse meal. Transfer to a medium bowl.
- 2 .Whisk in cocoa powder, erythritol, baking powder and salt.
- 3 .Stir in cream, oil, egg and hazelnut extract until batter is well-combined.
- 4 .Divide between 2 mugs and microwave each for about 1 minute. Remove and let cool a minute or two, then dig in!
Boston Creme Pie
By scottsdalejulie
same
- Yellow Cake:
- Boston Cream Pie
- --------------------------------------------------------------------------------
- I just made this by making a vanilla version of the Pecan Chocolate Cake and the cake is a wonderful yellow cake and very moist..
- Ingredients:
- 2 cups almond flour
- 1/3 cup vanilla protein powder
- 1 t baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup (I stick) butter, melted
- 1 teaspoon vanilla
- 1/4 cup erythritol (optional)
- Artificial sweetener equivalent to 1 cup sugar I use zero-carb liquid sweeteners .
- 1/2 cup water
- Preparation:
- Heat oven to 350 F. Grease a 8 or 9" round pan or springform pan.
- 1. Mix the dry ingredients in a large bowl until thoroughly mixed and
- there are no lumps in the almond flour.
- 2. In another bowl, first mix the eggs until thoroughly blended, add the melted butter, vanilla, and water and mix thoroughly. Then add to dry ingredients.
- 3. Pour batter into sprayed cake pan and bake at 350 for 25 minutes or until toothpick comes out clean.
- Let cake cool a bit in the pan, then invert the cake onto a cookie sheet and cool completely.
- Filling:
- You can use a small instant SF vanilla pudding mix made with slightly less
- LC milk or cream/water. I made a homemade version with 4 tsp. of cornstarch, which had about 9 carbs for the whole lot.
- Chocolate glaze:
- In a heavy small saucepan, melt 2 Tbs. butter, then add 3/4 of a 72 percent Lindt bar and stir over low heat until completely melted. Remove from
- Cake assembly:
- With a large knife, cut cooled cake in half horizontally so you have 2 layers.
- Put one layer on your serving plate and spread the SF pudding on the top, then place the other layer on and spread chocolate glaze over it. Some will drip down the sides, which is very nice.
- I have no idea what the carbs are, but they can't be too many..say less than
- 10 per piece..You can easily get 10-12 servings if you are careful with your portion size.
- I'm storing mine in the fridge in a covered container.
Chocolate Chocolate Chip Bars
By scottsdalejulie
none
- Chocolate Chocolate Chip Bars
- to tweaked my chocolate chippers to make bars..Very nommie.
- Chocolate Chocolate Chip Bars
- 1 1/4 1 1/4 1/4 cups sifted almond flour
- 1/3 1/3 1/3 cup oat flour
- 1/3 1/3 1/3 cup chocolate protein powder
- 1/2 1/2 1/2 tsp. baking soda Note: you could leave out the vwg, I'm sure
- 1 1/2 1 1/2 1/2 cup of sweetener
- 1 1 1 tsp. molasses
- 10 10 10 Tbs. of unsalted butter (if you use salted, cut back on the salt)
- 1 1 1 tsp. salt
- 2 2 2 tsp. vanilla
- 2 2 2 eggs
- 1 1 85 cup of SF chocolate chips or chopped 85 Percent Lindt bar
- 3/4 3/4 3/4 cup of pecan pieces or walnut pieces, toasted lightly
- to 350. 9 9 Line a 9 x 9 pan with parchment paper.
- In a large bowl sift the dry ingredients together..flours/powder/baking soda/sweetener/salt.
- to salt and vanilla to melted butter and whisk. Add eggs and whisk until thoroughly mixed.
- to gradually add your dry ingredients to the butter/egg mixture and whisk/stir until smooth..Fold in toasted nuts and chocolate chips.
- 9 9 25 9 x 9 pan and bake for 25 minutes or until done. I sprinkled some SF chocolate chips on the top before taking out of the oven for a chocolate glaze.
- These are very good..
Lo Carb Mini Bisquits
By scottsdalejulie
none
- Easy Low Carb Mini Biscuits
- Makes 18 mini biscuits (use mini muffin pan)
- 1 cup + 2 Tbsp. almond flour
- 2 Tbsp. Smart Balance (or butter - either way make sure it's cold)
- 1 tsp. baking powder
- 1/4 tsp. sea salt
- 4 eggs (might work using 3?)
- Preheat oven to 400.
- Spray mini muffin pan w/ nonstick or grease very well.
- Combine the almond flour, salt and baking powder.
- Using a fork, cut the Smart Balance/butter into the almond flour mixture.
- In a seperate bowl, whisk the eggs together.
- Add the whisked eggs to the almond flour mixture. Mix well (but lightly).
- Pour mixture into the greased mini muffin pan (I used 1 Tbsp per vessel).
- Bake at 400 degree oven for 10 minutes.
- ENJOY HOT! These were wonderful w/ a spread of Smart Balance & SF honey!
Cinnamon Shorbread Cookies ala Kevin Pa
By scottsdalejulie
none
- Cinnamon Shortbread Cookies
- Cinnamon Shortbread Cookies
- Yield: 18
- 1 cup carbquik
- 1/8 cup resistant wheat starch 75
- 1/4 cup powdered erythritol
- 1 Tbs diabeti sweet
- 1/2 cup butter, chilled in small pieces
- 1 tsp cinnamon
- Preheat over to 325 degrees.
- Lightly grease a 9 x 9 baking dish.
- In large mixing bowl combine Carbquik, resistant wheat starch, erythritol, diabetisweet, and cinnamon.
- With pastry blender cut in butter until mixture resembles coarse crumbs.
- Turn dough into prepared dish and press evenly on bottom.
- Prick dough at 1 inch intervals with fork.
- Bake for 25 to 30 min or until light golden brown.
- Immediately cut shortbread into 9 squares and then each square in half into triangles.
- Cool completely in dish before removing to store.
Pseudo Brown Sugar
By scottsdalejulie
done
- Pseudo brown sugar (1/2 cup)
- by KevinPa @ LCFs
- 1/2 cup granular erythritol
- 1/4 tsp splenda quick pack
- 1/2 tsp yacon syrup
- 1/2 tsp not/Sugar
- Mix dry ingredients well.
- Mix syrup into dry as best as you can.
- Put inside a zip lock bag and massage in the bag until texture and color is uniform.
- Texture will be moist like regular brown sugar and the color of light brown sugar.
- can be doubled or whatever.
Peanut Sauce
By scottsdalejulie
none
- Mix in a bowl:
- I have been craving chicken and peanut sauce ever since reading this recipe in Dr. Atkins' New Diet Revolution. I'm sure it's been discussed a million times here, but hey, I just made it for the first time AND I AM IN LOVE!
- Seriously delicious. Here is the recipe.
- 1/3 cup peanut butter (sugar free of course)
- 1/3 cup water
- 1 garlic clove, minced (I used two)
- 2 tablespoons lime juice
- 2 tablespoons soy sauce (I used low sodium)
- 1 packet Splenda
- dash of cayenne pepper (I used more than a dash 'cause I like things spicy!)
- While my chicken breast was grilling, I whipped this sauce up, and there is a lot leftover. I'm going to use the rest in a stir fry tomorrow. It's way better tasting than any of the peanut sauces I used to buy before my low carb lifestyle!
Egg Drop Soup
By scottsdalejulie
none
- Spinach Egg Flour Soup.
- They are delicious together. My DH couldn't get enough.
- SPINACH EGG DROP SOUP
- 6 cups chicken broth, homemade preferred
- 1 tablespoon soy sauce
- 1/2 teaspoon granular Splenda
- 2 eggs, lightly beaten
- 2 green onions, chopped
- 2 3 fresh spinach, lightly packed, 3 ounces
- 6 4 6 cups or 4 servings
- Freezing not recommended
- 105 5g 11g 2.5g 1g 1.5g 11g Protein; 2.5g Carbohydrate; 1g Dietary Fiber; 1.5g Net Carbs
Fried Broccoli
By scottsdalejulie
Spicy Deep Fried Broccoli One 16oz bag frozen broccoli 1 egg 3 T coconut milk, cream, half and half, or wate...
- Spicy Deep Fried Broccoli
- 16oz 16oz bag One 16oz bag frozen broccoli
- 1 1 1 egg
- 3 3 3 T coconut milk, cream, half and half, or water
- 1/2 1/2 1/2 cup grated parmesan cheese
- 1/2 1/2 1/2 cup Carbquik
- seasoning spices (Cajun spice, garlic, salt, pepper, cayenne pepper, etc)
- hot oil for deep frying
- .
- to and thaw the frozen broccoli. Drain off the water. With a fork or whisk, mix the milk or even water with the egg. Set aside. Add your preferred spices to both cheeses, stir and set aside.
- .
- .
- 6-8 drop into the hot oil. Deep fry 6-8 minutes or until golden brown. Continue until all the broccoli is cooked. Drain on paper towels and serve with your preferred dipping sauce. I chose Ranch Dip
Shrimp Scampi With Linguini
By scottsdalejulie
Cook Pasta Drain In larg4e skillet, melt 2 tbs butter in 2 tbs olive lil over med high heat
- I lb linguine
- 4 tbs butter
- 4 tbs olive oil
- 2 shallots diced
- 2 cloves garlic minced
- pinch red pepper flakes
- 1 lb shrimp peeled and devined
- salt and pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- parsley leaves