Delicious Low Carb Recipes

Low-Carb Gluten-Free Chocolate Pudding Mug Cake

2014-10-26T20:41:00.001-06:00

I was craving chocolate tonight and came up with this scrumptious concoction! It literally took me 5 minutes from start to finish, honest! The texture is somewhere between chocolate fudge and sponge cake. Chocolate cake in 5 minutes or less. You have to try this!

Ingredients:

2 tablespoons water
1 tablespoon sour cream (.5 carbs)
1 egg
1/4 teaspoon vanilla
1 tablespoon oil
1/4 cup Low-Carb Gluten-Free Flour Mix or almond flour (7.5 carbs or 3 carbs)
1 tablespoon dark cocoa powder (1 carb)
1/4 teaspoon baking powder (just a pinch actually)
sugar substitute equal to 2 tablespoons of sugar (0 carbs: check your label)

Spray the inside of a large coffee mug with non-stick spray and set aside.

In a small mixing bowl, combine the wet ingredients and mix well.

In a second small mixing bowl combine the dry ingredients and mix well.

Pour the wet ingredients into the dry ingredients and stir until smooth. It will be thin.

Carefully pour the cake batter into the coffee mug...

and microwave on 70% power for one 90 seconds.

I wish I had taken a picture of it cooking in the microwave. It rose up over the top of the mug several times, but never boiled out of the mug.

Allow to cool for a minute or two and dig in! Yum!

Mine had 9 carbs. Using almond flour alone will reduce that to 4.5 carbs.

Low-Carb Gluten-Free Cherry Almond Scones

2014-08-31T13:23:00.000-06:00

Scones have to be one of the most popular coffee break snacks today. Every coffee shop I come across seems to always have them on the menu. With good reason, they are moist, tender and delicious! This recipe is all of those things, but without the guilt of inhaling a gazillion carbs! I used my Low-Carb Gluten-Free Flour Mix #3 for these light and airy scones. It is lighter in texture than my other mixes, has the least carbs, more neutral flavor, and is perfect for tender pastries like these. Scones are a very versatile treat. You can add blueberries, raisins, cherries or even sugar-free chocolate chips and nuts. They don't have to be sweet treats either. I have had wonderful savory scones with herbs and sun dried tomatoes, Yumm! Let your imagination dictate your recipe!
I used two products in this recipe I would like to bring to your attention: Hi-maize resistant corn starch and Lorann Bakery Emulsions. Both are gluten-free.

Hi-Maize is very light in texture, adds healthy fiber, is nearly flavorless and low in carbs.

Hi-maize Resistant Starch 5 LB - $19.99 at Honeyville.com

Bakery emulsions don't lose their potency when used in baked goods and custards, unlike the alcohol based extracts. Use it just like you would any other extract. It comes in a wide variety of flavors, 17 of them I believe. Coffee flavor is one of my favorites! I love this stuff!

Lorann Bakery Emulsions at Walmart.com

Ingredients:

3/4 cup tart cherries pitted and roughly chopped (8 carbs)
1 teaspoon almond flavored bakery emulsion
2 cups of one of my Low-Carb Gluten-Free Flour Mixes (54-69 carbs)
powdered sweetener equal to 1/4 cup of sugar (use the carb count on your label)
1 tablespoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup heavy cream
2 eggs

Almond glaze:

1/2 cup powdered zero carb sweetener ( I like 50/50 Swerve and Munk Fruit in the Raw)
1-2 teaspoons of milk (.25-.5 carbs)
1 teaspoons heavy cream
1/4 teaspoon almond flavored emulsion
2 tablespoons lightly crushed slivered almonds (1.5 carbs)

Preheat your oven to 400F.

Prepare the cherries: cut in half, remove the pits, then rough chop. Stir in the almond emulsion and set aside.

Combine all of the dry ingredients in a medium sized mixing bowl and stir well. Cut in the butter until it resembles coarse crumbs.

Combine the heavy cream and eggs, beat until smooth. Pour into the dry ingredients and mix well.

Gently fold in the chopped cherries.

Lay a piece of waxed paper or plastic wrap onto your work surface, spray with non-stick spray. Scrape the dough out onto the prepared surface. Using oiled hands, gently flatten and shape the dough into a square about 1 inch thick. You can lightly flour the surface as well, but I didn't want to add any unnecessary carbs.

Cut the dough into 6 equal sized pieces and then cut each of those on a diagonal creating 12 triangles.

Place the scones on an ungreased baking sheet making sure they are not touching each other.

Bake for 15-18 minutes or until golden brown. Keep an eye on them, the almond flour browns fairly quickly. Place the scones on a wire rack to cool slightly.

Prepare your almond glaze:

In a small bowl and the powdered sweetener, heavy cream and 1 teaspoon of the milk. Stir in the almond emulsion, and if needed, the other teaspoon of milk. You want it to be thin but not watery. Drizzle the glaze over the scones and sprinkle with the slivered almonds. When completely cool, store in a tightly sealed container.

Enjoy! Roughly 5 carbs each if you use zero carb sweetener and Flour Mix #3

Low-Carb Gluten-Free Ricotta Pancakes

2014-08-22T14:06:00.000-06:00

I love pancakes, all kinds of pancakes! Look at how fluffy these are, Mmmm! No sweetener needed for this one either. This recipe is a variation of my original Low-Carb Pancake recipe. I used my Revised Low-Carb Gluten-Free Flour Mix for this recipe and increased the ricotta cheese a little. They turned out moist, fluffy and delicious! Just how a pancake should be. Blueberries or sugar-free chocolate chips would be wonderful additions to this recipe, but I decided to keep it simple for the first go-around. Now on to the recipe.

Ingredients:

1 cup of one of my Low-Carb Gluten-Free Flour Mixes (27-34.5 carbs)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon guar or xanthan gum (optional, but allows them rise higher)
1/2 teaspoon cinnamon
1/2 cup whole milk ricotta cheese (3.75 carbs)
2 eggs
1/2 cup water
1/2 teaspoon vanilla

Heat your griddle or large skillet over medium heat.

Start by combining all of the dry ingredients in a small bowl and whisk to combine. Combine the remaining wet ingredients in a medium sized mixing bowl and whisk until smooth.

Add the dry ingredients to the wet mixture and stir until no lumps remain.

Allow the batter to sit for 1-2 minutes to thicken up a little.

Season your griddle/skillet with a little oil. Spoon the batter onto your hot griddle/skillet and cook until the sides are set and the bottom in golden brown.

Flip the pancakes over and cook for another minute or so until they are set in the middle. They will spring back when lightly pressed in the center.

Remove from the griddle/skillet and top with butter and your favorite low-carb syrup. Sugar-Free pie filling would be out of this world delicious! I hope you enjoy these moist, fluffy pancakes!

Enjoy! Makes 6 (4 inch) pancakes with roughly 5 carbs each if you use Flour Mix #3

Low-Carb Gluten-Free Garlic and Herb Bread Sticks

2014-08-12T16:24:00.000-06:00

Bread sticks that are low-carb, gluten-free and also soft and chewy? You found em! These are so good! They have a light texture and a flavor that reminds me of whole wheat bread. Perfect for sopping up marinara sauce. These were super easy to whip up. The dough is very workable, perfect for shaping into bread sticks.

1 cup of my Low-Carb Gluten-Free Flour Mix #2
1/2 cup ground chia or flax meal
1/4 cup whey protein
2 tablespoons ground psyllium
1 teaspoon sugar
1/4 teaspoon cream of tartar or ascorbic acid
1/2 teaspoon baking powder
1 teaspoon Italian herbs
3/4 cup warm water
1-1/2 teaspoons yeast (instant or active dry)
1 eggs
2 tablespoons oil or melted butter

optional:

2 tablespoons olive oil
1/4 teaspoon garlic powder

Preheat your oven to 375F
Combine the 2 tablespoons of olive oil and garlic powder, set aside.
Add all of the dry ingredients (except yeast) to the bowl of your stand mixer and stir briefly. In a small bowl, combine the warm water and yeast, stir to dissolve. Add the eggs and oil/melted butter, stir well.
With the stand mixer running on low, slowly pour in the wet ingredients. Mix just to combine, scrape down the sides and bottom of the bowl and turn the mixer up to medium speed for 3-4 minutes.

Place the dough onto a lightly floured surface and smooth into a square.

Cut the square into 6 equal sized logs.

Roll each one into a 12 inch rope. Place them on a parchment lined baking sheet then put them in a warm place to rise for 20 minutes.

Bake for 15-18 minutes or until golden brown and spring back when lightly pressed.
Brush each one with the olive oil and garlic mixture and allow to cool slightly before serving.

I love these bread sticks! Enjoy!

Low-Carb Gluten-Free Buttermilk Biscuits

2014-08-10T14:38:00.000-06:00

Low-carb gluten-free, fluffy, buttermilk biscuits? You bet! I am very pleased with this biscuit recipe. You can see how light and fluffy they are in the photo above. I used the new revised version on my Low Carb Gluten-Free Flour Mix. I actually prefer the taste and texture of these biscuits over my original Low Carb Biscuit recipe. I hope you do too!

Ingredients:

3 cups of my revised Low-Carb Gluten-Free Flour Mix (sift before you measure)
1 teaspoon xanthan gum
1 tablespoon baking powder
2 teaspoons granulated sweetener of choice
1/2 teaspoon salt
1/4 cup palm oil shortening
1/4 cup cold butter
1/2 cup heavy cream
1/2 cup buttermilk
2 egg whites

Preheat your oven to 425F
In a medium sized mixing bowl combine all of the dry ingredients and whisk together.
Cut in the butter and palm shortening until it resembles coarse crumbs.

Combine the remaining wet ingredients and whisk together. Add this mixture to the dry ingredients and stir to combine. Allow the dough to rest for 5 minutes.
In a small bowl add several tablespoons of the flour mix. Scoop out about 1/3 cup of the biscuit dough and place it into the small bowl and lightly coat in the flour.

Place the dough onto an ungreased baking sheet and flatten to about an inch thick and pat to smooth the sides. Continue with the rest of the dough in this way, placing them with sides touching.

This recipe actually makes 10 biscuits, but I made a test batch before I baked this pan of biscuits.

Place the baking sheet into the oven and bake for 15-18 minutes or until golden brown and set in the center.

Allow them to cool for several minutes before serving. Any leftovers can be stored in the freezer for later use. I would love to hear your feedback on this recipe! Enjoy!

Low Carb Gluten Free Chia Bread

2014-08-03T20:19:00.000-06:00

OK, here is my first attempt at low carb gluten free bread. I used the Low Carb Gluten Free Flour Mix I have been working on. It has a pleasant, nutty, whole grain taste and has a tender crumb. For my first attempt, I must say, it turned out pretty good! It would be a great base for gluten free "not rye" bread too. I just ordered 10 bags of gluten free oat bran online today, I will be experimenting with that as soon as it arrives. I plan to substitute oat bran for the chia in my next loaf. I'm hoping it will give it a milder flavor for those who don't like rich flavored breads.

This bread recipe makes 16 slices of bread and has 3 carbs per slice.

Ingredients:

2 cups of my Low Carb Gluten Free Flour Mix #1 (34.5 carbs)
1 cup ground chia or flax meal (0 carbs)
1/4 cup whey protein (0 carbs)
1/4 cup rice protein (5 Carbs)
1/4 cup ground psyllium(0 carbs)
2 teaspoons sugar (8 carbs)
1/2 teaspoon cream of tartar or ascorbic acid (pure Vit C powder)
1 teaspoon baking powder
1 1/2 cups warm water
1 tablespoon yeast (instant or active dry)
2 eggs (1.5-2 carbs)
3 tablespoons oil or melted butter

Preheat your oven to 375F.
In the bowl of your stand mixer add all of the dry ingredients (except yeast) and briefly mix together. Combine the water and yeast in a measuring cup and stir to dissolve yeast. Add the eggs and oil to the water and whisk together. With your machine on low speed, slowly pour in the wet ingredients.

I love my Cuisinart Stand Mixer! I have had this one for a couple years now and can't imagine trying to make gluten free bread dough without it. Click on the photo above to find this one and other brands at Chef's Catalog!

Run until mostly combined then turn off the mixer and scrape down the sides and bottom of the bowl. Turn the machine back on and turn the speed up to medium and mix for 3-4 minutes.

Scrape the dough into your prepared loaf pan and smooth the top with wet hands. Place the bread pan in a warm place to rise for 30 minutes. Place the pan into your oven and bake for 35-40 minutes or until golden brown and sounds hollow when tapped. Remove the loaf from the pan and allow to cool on a wire rack until it reaches room temperature before slicing.

Let cool completely before you store your bread, preferably in a bread box or cake keeper. I will let you know how my oat bran experiment goes in a few days. I can't wait for it to arrive!Stay tuned!

Low Carb Gluten Free Fudge Brownies

2014-07-27T22:05:00.000-06:00

Not only are these fudge brownies moist and delicious, they are gluten free and low carb as well. I made these brownies using a low carb gluten free baking mix I have been working on. I also used Swerve zero carb sweetener but feel free to use whatever sugar substitute you like equal to 1 cup of sugar. My husband and I are celebrating our anniversary in a few days and we are both chocoholics! These brownies are the perfect choice, chocoholic approved! I used my heart shaped baking tin, although this recipe calls for them to be baked in an 8x8 baking dish.

Ingredients:

3/4 cup low carb gluten free flour mix
1 cup sugar free chocolate chips
1 stick of butter (1/2 cup)
granular sugar substitute equal to 1 cup of sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
chopped nuts (optional)

Preheat your oven to 325F.
Spray an 8x8 baking tin or individual molds with non-stick spray. Put the baking mix in a medium sized mixing bowl and set aside. In a small saucepan over low heat or a double boiler, melt the butter and chocolate chips and whisk smooth. Remove from the heat.

Stir in the vanilla, salt and sugar and then the eggs. Whisk again until smooth.

Slowly add the chocolate mixture to the baking mix and stir until well combined.

Spoon the batter into your baking tin and smooth the top. Sprinkle the chopped nuts over the surface at this time.

Bake the brownies for about 20 minutes if using and 8x8 tin or 12-15 minutes for individuals, just until they are set. Be careful not to over bake them. If you make individual servings, allow them to cool in the pan for about 10 minutes.Then loosen the sides and turn them out onto a serving plate.

I hope you give these delicious brownies a try, they are so good!

Low Carb Gluten Free Flour Mixes

2014-07-27T22:03:00.002-06:00

Low-Carb Gluten-Free Flour Mix #1
Made with rice protein which gives it a darker color.

Low-Carb Gluten-Free Flour Mix #3
Made with whey protein and Hi-Maize Resistant Starch.
Much lighter in texture and color.

Theses are new flour mixes that I have been working on. They are low-carb and gluten-free for those of you, like myself, that can no longer eat gluten. Since starting a gluten free diet, it has been a little challenging to bake low-carb and gluten-free. Using mostly almond flour gets a little pricey too, so these mixes incorporate several other low-carb gluten-free flours as well. If you use rice protein instead of whey protein the mix will have a darker color like the picture above. Blanched almonds will also help to lighten the color.
Here is a link to my original Low Carb Flour Mix.

Low-Carb Gluten-Free Flour Mix #1

1 cup almond meal (12 carbs)
1/2 cup oat flour (33 carbs)
1/4 cup whey protein or rice protein (2 carbs, check your label)
1/4 cup sorghum or millet flour. (22 carbs)

This recipe makes 2 cups of mix with 34.5 carbs per cup. If you substitute any of the flours, make note of our changes to the carb count.

Low-Carb Gluten-Free Flour Mix #2

3/4 cup almond meal (9 carbs)
3/4 cup oat bran flour (finely ground oat bran) (34.5 carbs)
1/4 cup sorghum or millet flour (22 carbs)
1/4 cup unflavored whey protein (2 carbs, check your label)

This revised flour mix has 33.75 carbs per cup and is lighter in texture due to the reduced almond meal. I was able to reduce the almond meal and keep the carb count the same by using oat bran in place of oat flour.

Low-Carb Gluten-Free Flour Mix #3

3/4 cup almond meal (3 oz) (9 carbs)
1/2 cup oat bran flour (23 carbs)
1/2 cup Hi-Maize Resistant Starch (20 carbs)
1/4 cup whey protein (2 carbs, check your label)

This mix is even lighter in texture and color than Mix #2. It is perfect for cakes, pancakes, scones, ets...

It has 27 carbs per cup thanks to the Hi-Maize Resistant Starch.

Combine all of the ingredients and mix very well. Store in an air-tight container. Since this mix contains almonds, storing it in the fridge or freezer will keep it fresh longer.
You can substitute soy or chickpea flour for the oat flour or light buckwheat flour for the sorghum/millet.
I would love to hear how these mixes works in your recipes!

Low Carb Chocolate Almond Torte

2014-07-17T14:43:00.001-06:00

This torte is chocolate indulgence to the max!! As always, without the guilt of course and is gluten-free. I love anything chocolate and this dessert does not disappoint! This recipe involves a few extra steps, but they are totally worth it. No baking mix or flour needed, just almond meal or almond flour. I used Swerve in this recipe as my sweetener of choice with a quarter cup of coconut palm sugar. Feel free to use your favorite sweetener though. This is the first time I have used Swerve, it is a blend of Erythritol and olgosaccharides. As with any Erythritol blend, it has a slight cooling effect, that's why I chose to add in a little coconut palm sugar. I was very pleased with the texture of this torte, very moist and delicious!

This recipe makes 8-10 servings depending on how you slice it, with 4.4-3.5 carbs per slice (torte only made with zero carb sweetener). Using 1/4 cup of coconut palm sugar along with the Swerve took mine to 10.4-8.3 carbs per slice. Make sure you add in the carbs from any additional toppings you choose.

Ingredients:

2 cups almond meal or almond flour (6oz)
granulated sugar substitute of choice (equal to 1 cup of sugar)
1/2 cup cocoa powder
1/4 teaspoon salt
5 large eggs, separated
1/2 teaspoon almond extract
1/2 cup (1stick) melted butter cooled slightly

Preheat your oven to 350F.
Spray a 9" springform pan or a 9"cake pan with non-stick spray and set aside.
If using a cake pan, line the bottom with waxed paper to ensure it doesn't stick. Combine the almond meal/flour, salt, cocoa powder and 2/3 of the granulated sweetener in a medium sized mixing bowl.
In another bowl beat the egg whites until stiff peaks form and set aside.

Now in a large bowl beat the egg yolks, almond extract and the remaining 1/3 of the sweetener until it is pale yellow and very smooth.

Stir in the chocolate/almond mixture then the melted butter. Add 1/3 of the whipped egg whites and stir just to thin the batter a little. Then carefully fold in the remaining 2/3 of the egg whites, just until combined, a few white streaks are fine. The idea is to keep as much of the egg white volume as possible. Pour the batter into your prepared pan.

Bake for 35 minutes or until the center springs back when lightly pressed.
Place the torte on a cooling rack for 10 minutes. Run a butter knife around the edges of the torte and remove the sides of the pan. If using a cake pan turn it out onto a serving plate.

Allow the torte to cool completely and then garnish with whipped cream, sugar-free chocolate sauce and slivered almonds if desired. I hope your family enjoys this amazing dessert!

Low Carb Banana-Coconut Cream Pie

2011-11-16T20:56:00.000-07:00

This pie is so scrumptious! I just love banana and coconut together, they compliment each other so well. This recipe is super easy to whip up too. I am not a fan of meringue so I usually top this pie with fresh whipped cream and garnish with toasted coconut. Delicious!

This recipe makes 8 servings with 8 carbs each. If you use Splenda count the extra carbs. If you wish add one small sliced banana, it will add 2.6 carbs to each slice.

Ingredients:

1 baked Pie Crust
2 packets unflavored gelatin (4 tsp)
1/2 cup cold water
4 egg yolks
3/4 cup carb free sweetener (I use xylitol)
pinch of salt
1 cup of water
1 cup half & half
1 cup heavy cream
1-1/2 tsp vanilla
2 tsp banana extract
1 tbls butter
1 cup plus 2 tbls unsweetened coconut
1 small banana sliced (optional)

To toast the coconut for garnish simply add the 2 tbls of coconut to a small fry pan over medium heat and stir until it is golden brown, being careful not to burn it. Remove and set aside to cool. In a small bowl add the 1/2 cup of cold water and sprinkle the gelatin over the surface, set aside to soften. In another bowl combine the yolks, salt and sweetener, set aside. In a medium sauce pan bring half & half and water to a low boil. Slowly add 1 cup of the hot liquid to the yolk mixture whisking constantly. Add the unsweetened coconut and the yolk mixture to the sauce pan and bring to a low boil while stirring, cook and stir 2 more minutes then remove from the heat. Add the butter, vanilla, banana extract, and softened gelatin. Stir until the gelatin in completely dissolved, then stir in the heavy cream. Cool the filling to room temperature. If you wish, arrange the sliced banana on the bottom of the crust then pour in the cream filling. Place in the fridge until set. Top with fresh whipped cream and sprinkle with toasted unsweetened coconut. I hope you like this pie as much as we do, Enjoy!

Low Carb Pie Crust

2011-11-16T14:47:00.003-07:00

I used my mother's pie crust recipe as a basis for this tender crust, I just put a low carb spin on it. Mom always makes amazing pies! You can use other flours and meals if you like, just try to keep it low carb. You could add a little cinnamon for flavor as well, Yum!

This crust makes 8-10 servings with 4.68-3.75 each, depending on how large your slices are.

Ingredients:

1-1/2 cups of my Low Carb Flour Mix
1/4 tsp salt
1 tsp sweetener
1/3 cup coconut oil or non-hydrogenated shortening
1 tsp vinegar
2-3 tbls water

In a mixing bowl add the Flour Mix and salt then cut in the coconut oil or non-hydrogenated shortening with a fork until pea sized crumbs form, try not to over mix. Combine 2 tbls of water with the tsp of vinegar and sprinkle over the top and stir just until combined. If to dry, slowly add the remaining tbls of water until the dough clings together. Add the dough to a pie plate and press into the bottom and up the sides, if you like, scallop the edges for a traditional look. Pierce the bottom and sides several times with the tines of a fork, that way it doesn't bubble.

For baked pies, parbake the crust for only 10 minutes.
For a prebaked pie shell (pictured above) bake the shell in a 350 degree oven for 20 minutes or until golden brown.

Low Carb Steakhouse Meatloaf

2011-11-04T21:09:00.000-06:00

Who doesn't love a good steak? This recipe was made to mimic the delicious flavor of a grilled sirloin using steak seasoning and steak sauce. You can use any variety of ground beef but sirloin is simply delicious!

This recipe makes 6 main course serving with 3.5 carbs each (If using A1 steak sauce and low carb bread having 5 carbs each slice, I used Sara Lee 45 Calories and Delightful, Whole Wheat with Honey).

Ingredients:

2 lbs ground sirloin
2 eggs
2 slices of low carb bread cubed
1/4 cup beef broth
3 tbls steak sauce (we like A1)
2-3 tsp steak seasoning

Preheat your oven to 350 degrees.
In a large mixing bowl combine the ground sirloin, eggs, bread cubes, beef broth, steak sauce and steak seasoning. Mix very well and place in a 9x13 baking dish forming the mixture into a loaf about 3 inches thick. Bake for 50-60 minutes or until no longer pink in the center. If you wish brush the top with additional steak sauce or garlic butter after baking. This dish is very satisfying, I hope you enjoy it!

Low Carb Bread Pudding

2011-11-04T20:42:00.000-06:00

Bread pudding is one of the comfort foods that reminds me of my childhood. My mom used to make it for our family quite often. Her bread pudding was Sooo Good! This recipe is just as delicious but without the added sugar and tons of carbs. You can use your favorite low carb bread for this dish. I usually use Sara Lee 45 Calories and Delightful. The 100% Whole Wheat with Honey variety only has 5 carbs per slice and tastes delicious! I topped this dessert with rum sauce but cream cheese glaze is delicious too.

This recipe makes 12 servings and has 4 carbs each. If you use Splenda make sure to count the extra carbs.

Ingredients:

6 beaten eggs
2 cups low carb milk substitute (I used half & half and almond milk)
1/2 cup sweetener (I used xylitol)
1 tsp cinnamon
1 tsp vanilla
5 cups dry low carb bread cubes (about 6 slices)
1/3 cup unsweetened coconut (optional)

Rum Sauce:

2 tbls butter or coconut oil
1/4 cup sweetener
1 egg yolk
2 tbls water
1/2 tsp vanilla
1/2 tsp rum extract

Preheat your oven to 325 degrees.
Spray a 9x13 baking dish with non-stick spray and add the dry bread cubes spreading them evenly. In a mixing bowl combine the milk substitute, sweetener, eggs, vanilla and cinnamon, whisk well. If desired sprinkle the unsweetened coconut over the dry bread cubes and pour the egg mixture evenly over the top. Bake for 45 minutes or until the pudding is set in the center.
For the rum sauce: combine the butter or coconut oil, sweetener, egg yolk and 2 tbls of water. Bring to a boil over medium heat while stirring constantly. Remove from the heat and stir in the rum and vanilla extract. Allow to cool for several minutes then spoon the sauce over the pudding. Enjoy!

Low Carb Mock "Apple" Pie

2011-10-21T20:09:00.005-06:00

I am so excited about this post! I have been searching for a low carb substitute for apples and I have finally found something perfect with only 5 carbs per cup. It's called a Chayote squash, yes a squash! Crazy I know, but you really can't tell the difference after you cook it with apple pie spice, sweetener and a little lemon juice. It looks like a fat green pear and kinda smells like an unsweetened apple, if you can imagine that. It is very crisp like an apple when it's raw and very good chopped in a salad. You can add it to soup or saute it like you would zucchini or any other squash. For pies and cobblers you will need to simmer it in water or 20-30 minutes first to soften it. Head to your local grocer and look for this very unique piece of produce, it is so versatile.

This pie makes 8-10 servings with only 8.5-10.5 carbs each if using carb-free sweetener and you omit the shredded apple. A traditional crumb topped apple pie has 48-60 carbs per slice!

Ingredients:

Crust:

1-1/2 cups of my Low Carb Flour Mix
1/4 tsp salt
1/3 cup coconut oil
1 tsp vinegar
2 tbls cold water

Pie Filling:

5-6 Chayote Squash
1 cup sweetener
1-1/2 tsp cinnamon
1 tsp allspice
1 tbls guar gum or 2 tbls corn starch
1/4 cup of water
3 tbls lemon juice
1 apple, pealed and shredded (optional)

Crumb Topping:

1/2 cup of my Baking Mix
1/2 cup of sweetener or brown sugar substitute
1 tsp cinnamon
2 tbls butter
2 tbls rolled oats (optional)

Preheat your oven to 350 degrees.
For the crust, combine the Baking Mix and salt then cut in the coconut oil. Combine the vinegar and 2 tbls of cold water and stir in until smooth. Press the dough into the bottom and up the sides your pie plate, if you wish add a decorative edge to the crust. Bake for 15 minutes and set aside. Wash and cut the chayote squash lengthwise into quarters and remove the seed in the center. Place in a large pot and cover them with water. Bring to a boil then reduce the heat to low and simmer covered for 20-30 minutes or until tender, not mushy. Drain the chayote and place in cold water to cool. When cool enough to handle, slice them as you would an apple for a pie. In a large pan, bring 1/4 cup of water, lemon juice, shredded apple (if using) and spices to a simmer. Add the sliced chayote and continue to simmer for 10 minutes, stirring occasionally. In a separate bowl, combine the sweetener and guar gum or corn starch. Stir into the chayote squash mixture and cook and stir until very thick. Pour the mixture into your pie shell. For the topping, combine the Baking Mix, sweetener, oats (if using) and cinnamon, then cut in the butter. Sprinkle the mixture on top of the filling and place the pie plate on a baking sheet and bake for 45 minutes. Keep an eye on the crust, you don't want it to get too brown. If needed, cover the edges of the crust with foil. Allow the pie to completely cool before slicing and store any leftovers in your fridge. I was amazed at how good this was and how much it resembled a real apple pie!

Low Carb Black Forest Cake

2011-10-14T21:22:00.004-06:00

I was inspired to make this recipe by my Sister-in-law Mary. She called me and told me about an amazing recipe she found on the internet for Black Forest Cake, though the recipe she found was not low carb. I put my low carb touches on it and it turned out amazing! It was very moist and very chocolatey! My husband couldn't believe this cake was sugar-free. Top this cake with my Low Carb Chocolate Buttercream Frosting and garnish with fresh whipped cream and sugar-free shaved chocolate.

This recipe makes 12 servings with 6.75 carbs per slice if you use a zero carb sweetener in the cake batter. If you use Splenda it will raise the carb count to 12.75 carbs per slice.

Ingredients:

2 cups Low Carb Flour Mix
1-1/2 cups sweetener
1 tbls baking powder
1/2 cup dark cocoa powder
1/4 cup sugar-free Chocolate Syrup
1/2 cup light olive oil
7 eggs separated
1 tsp vanilla
1/2 tsp cream of tartar
1 cup sugar-free cherry pie filling (I drained most of the liquid away)
1/2 tsp cherry flavored extract
shaved sugar-free chocolate for garnish (optional)
fresh whipped cream (optional)

In a mixing bowl combine all of the dry ingredients except the cream of tartar. Add the egg yolks, oil, vanilla and 3/4 cup cold water. Beat with a mixer for 5 minutes until very smooth. In another mixing bowl, using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Slowly pour the chocolate mixture into the egg whites a little at a time, gently folding in after each addition. Pour the batter into two 8 or 9 inch ungreased cake pans. The trick to keeping this cake very fluffy is cooling it upside down on a rack, if you greased the pans the cake would not cling to the pan during cooling and fall out. Place pans in your oven and bake for 30-35 minutes or until the cake springs back when lightly pressed in the center. Immediately turn the pans upside down on your cooling rack and allow to cool. When the cake is completely cool, loosen the sides and bottom using a flexible spatula. Combine the drained cherries and cherry extract in a small bowl, set aside. To assemble, place one of the cake layers on a cake plate, top with about 1/2 cup of Low Carb Chocolate Buttercream Frosting, top with the cherry pie filling, add the second cake layer and frost the whole cake with the remaining frosting. If you wish, garnish the cake with fresh sugar-free whipped cream and additional cherries. This cake is simply delicious! Enjoy!

Low Carb Blueberry Waffles

2011-10-14T20:31:00.001-06:00

Who doesn't enjoy hot, fluffy waffles? This recipe is easy to throw together and very delicious! You can add any berries that you like, but I chose blueberries for this recipe. If you like a buttermilk flavor you can add 1/2 tbls of white vinegar to the half & half. Allow it to sit and thicken for 2-3 minutes before adding it to the batter. Either way, you can't go wrong!

Ingredients:

1 cup of my Low Carb Flour Mix
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp guar or xanthan gum (optional)
1/2 tsp vanilla
1/2 cup half & half
2 eggs
2 tbls light olive oil or melted butter
1/2 cup fresh blueberries

In a mixing bowl combine the Flour Mix, baking powder, cinnamon and guar or xanthan gum if using. In a small bowl combine the eggs, half & half, vanilla and oil or butter, beat and add to dry ingredients. Fold in berries and pour onto a prepared hot waffle iron. Bake according to your iron's directions. Top with sugar-free syrup and fresh whipping cream if you like. These waffles are so delicious, Enjoy!

Low Carb Jelly Filled Bran Muffins

2011-09-28T15:11:00.000-06:00

I recently bought a bag of wheat bran and couldn't wait to bake with it. Wheat Bran is high in fiber and low in carbs, only 16 per cup. These muffins are so moist and tender as is, but the jelly filling is the icing on the cake, Mwah! I chose sugar-free blackberry jelly, but you can use whatever kind you like. You will need to make the batter ahead of time, it needs to sit in your fridge for several hours before you can bake them. I prepared mine last night before bed and popped them in the oven this morning, they were simply delicious!

This recipe makes 24 muffins with 5.25 carbs each if using carb free sweetener. If you use Splenda they will have 6.25 carbs each.

Ingredients:

1/3 cup boiling water
1-1/2 cups wheat bran
1 cup sweetener
1 tbls molasses
1/2 cup coconut oil or butter
2 eggs
1 tsp vanilla
2-1/2 cups Low Carb Flour Mix
1/2 cup old-fashioned oats
1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
3/4 cup half & half
3/4 cup Greek yogurt

In a medium sized mixing bowl add the wheat bran and stir in the boiling water, set aside. In a large mixing bowl beat the coconut oil or butter with the sweetener, vanilla, molasses and eggs until fluffy. Stir in the wheat bran and stir well. In a separate bowl combine the Flour Mix, oats, cinnamon, salt, baking soda and baking powder. In a small bowl combine the half & half and Greek yogurt. Add the dry and wet ingredients alternately to the wheat bran and egg mixture. Cover your bowl and place in the fridge for several hours or overnight.
Preheat your oven to 375 degrees.
Line a muffin pan with paper liners or spray with a non-stick spray. Fill each cup about 3/4 full and bake for 12 minutes then carefully add a rounded 1/2 tsp of your favorite sugar-free jelly to the center of each and bake for an additional 10-12 minutes. Cool slightly before serving, the jelly will be very hot! Enjoy!

Low Carb Mocha-Almond Biscotti

2011-09-27T16:10:00.000-06:00

Biscotti is an Italian twice baked cookie that is very crisp and delicious. They are perfect for dunking into a cup of hot coffee or a mug of hot chocolate. There are many different variations of this cookie, mine is with instant coffee crystals and shaved chocolate. You can use whatever nuts you like, for this recipe I chose almonds. Have fun with this recipe and create your own favorite variation.

Ingredients:

2-1/2 cups of Low Carb Flour Mix
1 tsp baking powder
1/4 tsp salt
1 cup sweetener
3 large eggs
1 tsp vanilla
2 tbls instant coffee crystals dissolved in 1 tbls hot water
1 cup toasted almonds coarsely chopped
1 oz unsweetened chocolate shaved

Preheat your oven to 350 degrees.
Place whole almonds onto a baking sheet and toast for 8 minutes, cool and coarsely chop. Reduce the oven temperature to 300. In a small bowl beat the eggs, dissolved coffee crystals and vanilla until smooth. In a large mixing bowl combine the Flour Mix, sweetener, baking powder and salt. Slowly add the egg mixture and stir until smooth. Stir in the almonds and shaved chocolate then turn dough out onto a lightly floured surface (I used more baking mix) and shape into a log about 15x5 inches and place onto a lightly greased baking sheet. Bake for about 40 minutes or until firm to the touch. Let cool for 10-15 minutes then cut the log into 3/4 inch slices. Place slices onto the baking sheet and bake for an additional 12 minutes then turn and bake for another 12 minutes. Place the cookies on a wire rack to cool. If you wish you can drizzle with melted sugar-free chocolate. Store in a tightly sealed container. These cookies are crisp and delicious!

Low Carb Hot Chocolate or Hot Cocoa

2011-09-27T15:38:00.000-06:00

The hot weather will soon be a thing of the past and what better way to warm yourself up than with a mug of hot chocolate or hot cocoa? I prefer the taste of homemade hot chocolate over the premixed powder in a can, who wouldn't right? This recipe is quick and easy to prepare. You can use unsweetened chocolate or cocoa powder in this recipe, both are equally delicious!

Ingredients:

2 oz unsweetened chocolate chopped or 1/4 cup cocoa powder
1/3 - 1/2 cup of sweetener (depending on your sweet tooth)
4 cups low carb milk substitute (I used half & half and almond milk)
sugar-free whipped cream and cinnamon for garnish (optional)

In a medium sized saucepan stir together the chocolate or cocoa with half of the milk substitute and the sweetener. Heat over medium heat until the the mixture comes to a low boil and the chocolate or cocoa is dissolved. Stir in the remaining milk substitute and warm through, do not boil. Pour into your favorite mug and top with whipped cream and cinnamon if you wish. This recipe makes 4-6 servings depending on the size of your mugs. Enjoy, this is delicious!

Low Carb Pumpkin Pie

2011-09-18T20:23:00.005-06:00

Pumpkin pie has to be one of my favorite holiday desserts! Fall is fast approaching so what better time to bake up this delicious holiday favorite. I used my mother's pie crust recipe as a basis for this tender crust, I just put a low carb spin on it. Mom always makes amazing pies! You can use other flours and meals if you like, just try to keep it low carb.

This recipe makes 8 servings with 6 carbs per slice.

Ingredients:

1 Pie Crust Recipe

Pie Filling:

2 cups canned or fresh pureed pumpkin
3 eggs
2 tsp pumpkin pie spice
1 cup half and half
1 cup sweetener

Preheat your oven to 350 degrees. Prebake the pie crust for 10 minutes and set aside.
Combine the pumpkin, sweetener and spices and wisk together. Add the eggs and half and half and wisk only until smooth. Pour filling into pie crust and cover the edges of the crust with foil. Bake for 30 minutes. Check the crust, if it isn't browning, remove the foil and bake for an additional 30 minutes or until a knife inserted into the center comes out clean. Place the pie on a cooling rack until no longer hot, then move to the fridge until cool. If you like, top this delicious pie with homemade sugar-free whipped cream. This pie should be stored in the fridge until eaten.

Low Carb Zucchini Bread

2011-08-19T22:31:00.001-06:00

This post is long overdue, I just haven't had much spare time lately. I love zucchini bread yet it's one of those foods I only make during the Holidays, I'm not sure why though. Zucchini is a very versatile veggie and only has about 2 net carbs per one cup chopped. This recipe is simple, very easy to whip up and tastes delicious! I hope you like it.

This recipe makes 16 servings with about 3.5 carbs per slice. You can reduce the carb count by using a zero carb sweetener.

Ingredients:

1-1/2 cups of my Low Carb Flour Mix
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp xanthan gum (optional)
1 cup sweetener (I used 50/50 Splenda and Xylitol)
1/4 cup light olive oil or melted coconut oil
2 eggs
1 tsp vanilla
1 tbls food grade vegetable glycerin (optional)
1 cup shredded zucchini
1/3 cup chopped walnuts (optional)

Preheat your oven to 350 degrees.
In a large mixing bowl combine the Baking Mix, baking soda, baking powder, xanthan gum, salt and spices. In a separate bowl combine the zucchini, sweetener, oil, eggs, vanilla and glycerin. Mix and pour into the dry ingredients, stir well. Pour batter into a prepared loaf pan and sprinkle walnuts over the surface. Bake for 45 minutes or until it springs back when lightly pressed in the center. Allow the bread to cool in the pan for 10 minutes then turn out onto a cooling rack. I love zucchini bread warm out of the oven with a little butter, Yummy! Cool completely and store in a tightly sealed container.

Low Carb Tiramisu Cheesecake

2011-07-31T22:53:00.000-06:00

Tiramisu has to be one of my all time favorite desserts! This recipe has all of the flavors from Tiramisu, but in a cheesecake, Yum! I used dark rum and instant coffee crystals to flavor this dessert, but you can use any liqueur you have in place of the rum. Kahlua is great as well. I hope you give this a try, I promise you won't be disappointed.

Ingredients:

Crust:

1 cup crushed sugar-free chocolate cookies
3/4 cup finely crushed pecans
1/2 cup oat flour
2 tbls intant coffee crystals
3 tbls sweetener
1/2 cup melted butter

Filling:

3 8oz packages of cream cheese softened
1 cup powdered sweetener (I used 50/50 Xylitol and Splenda)
1 tsp vanilla
2 tbls dark rum (or liqueur of your choosing)
3 eggs
1 tbls instant coffee crystals

Whipped Cream:

1 cup heavy whipping cream
2 tbls sweetener
1 tsp vanilla (to suit your taste)
cocoa powder for dusting

Preheat your oven to 375 degrees.
To make the cookie crust, add cookies, pecans, oat flour, coffee crystals and sweetener to a food processor and pulse a few times to combine. Add melted butter and mix well. Pour into a 9" springform pan and press firmly into the bottom of the pan and 2" up the sides.
To make the filling, add cream cheese and sweetener to a large mixing bowl and beat on medium speed until fluffy. Add rum, vanilla and eggs, beat on low speed just to combine. Pour about half of the mixture into your cookie lined pan. Add 1 tbls coffee crystals to the remaining mixture and beat on low speed until the coffee dissolves. Carefully pour this over the first layer. Place your springform pan onto a cookie sheet, to catch any butter that may drip out, and place in your oven. Bake for 45 minutes or until the center seems set when shaken, a little wiggle is ok. Place the cheesecake on a cooling rack and let cool 15 minutes. Carefully loosen the sides of the cake and allow to cool for 30 minutes. Remove sides of pan and finish cooling until no longer hot. Place in your fridge and chill for 3-4 hours.
To make the whipped cream, add cream, sweetener and vanilla to a glass mixing bowl and beat on medium speed until soft peaks form.
To serve, lightly dust the surface of the cake with cocoa powder and top each slice with whipped cream. This is delicious paired with a cup of hot coffee. I hope you enjoy this dessert, I know I did :)

Low Carb Cake Doughnuts with Coconut Crumb Topping

2011-07-28T23:11:00.002-06:00

Here they are as promised! If you like coconut these doughnuts are sure to please. They are quick and easy to whip up and the minis bake up in just a few short minutes. I used toasted unsweetened coconut for the topping. Yummy! I hope you enjoy these tasty little treats.

The carb count will vary depending on the sweetener you use. I used Xylitol, Splenda and molasses yielding 18 mini doughnuts with 2.75 carbs each.

Ingredients:

Doughnut Batter:

1 cup Carbalose flour
1/4 cup oat flour
2 tbls vital wheat gluten
1/2 cup brown sugar substitute or 1/2 tbls molasses with 1/2 cup Xylitol or Erythritol powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp nutmeg
1/2 tbls vinegar
1/2 cup half & half
1 tsp vanilla
1 egg
2 tbls oil
2 tsp food grade vegetable glycerin (optional)

Glaze and Coconut Topping:

3 tbls Xylitol or Erythritol powder
2 tbls splenda granulated
2 tbls coconut oil or butter
1/8 tsp coconut extract
1 tbls heavy cream
1/3 cup toasted unsweetened coconut
1/2 tsp cinnamon
2 tbls granulated sweetener (I used Splenda and Xylitol)

Preheat your oven to 325 degrees.
In a medium size mixing bowl combine the flours, baking powder, baking soda and salt, set aside. In a separate bowl add the vinegar and half & half, let sit a few minutes until thickened. Wisk in sweetener, egg, oil, vegetable glycerin and vanilla. Pour the half & half mixture into the dry ingredients and mix well. Add the batter to a prepared doughnut pan filling each 2/3 full. Bake large doughnuts for 12 minutes or until they spring back when lightly pressed. Cook mini doughnuts for 7-8 minutes or until done. Remove and place on a cooling rack.

For glaze and crumb topping, add the 5 tbls sweetener, coconut oil or butter and heavy cream, microwave and stir until sweetener is dissolved. Allow the glaze to cool slightly and add 1/8 tsp coconut extract. Place in the fridge to cool and thicken a little, stirring occasionally. Add the toasted coconut, cinnamon, and 2 tbls sweetener to a food processor or blender and pulse several times, transfer to a shallow bowl. Dip the top of each doughnut into the glaze and then into the coconut crumb mixture, allow the glaze to set before eating.

Low Carb Chocolate Cake Doughnuts

2011-07-28T14:12:00.003-06:00

I don't know about you, but I have really missed eating doughnuts! I have been working on a few doughnut recipes of my own and this one is really good. I was in heaven this morning, I finally had coffee and doughnuts again! I even bought this handy mini doughnut maker that cooks them in less than 3 minutes, it's awesome! I am working on a vanilla doughnut coated in coconut, I'll be posting that one soon too :)

The carb count can vary depending on the sweetener you choose. I used molasses, Xylitol and Splenda, yielding about 18 mini doughnuts with 2.5 carbs each.

Ingredients:

Doughnut Batter:

2/3 cup Carbalose flour
1/4 cup oat flour
2 tbls vital wheat gluten
1/4 cup cocoa powder
1/2 cup brown sugar substitute or 1/2 tbls molasses with 1/2 cup Xyllitol or Erythritol powder
2 tbls additional sweetener if needed
1 tsp baking soda
1/4 tsp salt
1 egg
1/2 tbls white vinegar
1/2 cup half & half
2 tbls butter or oil
1 tsp vanilla
2 tsp food grade vegetable glycerin (optional)

Glaze:

4 tbls Xylitol or Erythritol
3 tbls Splenda
3 tbls coconut oil or butter
1/2 tsp vanilla
1 tbls heavy cream
1 oz unsweetened chocolate (optional)
toasted unsweetened coconut (optional)

Preheat your oven to 325 degrees.
For batter, combine flours, gluten, salt and baking soda. In a separate bowl combine, vinegar and half & half and let sit for a few minutes to thicken. Add the egg, oil or butter, vegetable glycerin, vanilla, and sweeteners to the half & half and mix well. Wisk this mixture into the dry ingredients until smooth. Add your batter to a prepared doughnut pan filling each 2/3 full. For large doughnuts bake for 12 minutes or until they spring back when gently pressed. For minis cook about 6-8 minutes or until done. Place them on cooling rack.

For the glaze, combine the sweetener, coconut oil or butter and cream. Microwave until it comes to a boil. Stir in the vanilla and add the unsweetened chocolate chunks if desired. If making chocolate glaze, allow the mixture to sit for 1 minute allowing the chocolate to melt and then stir well. Cool glaze slightly before dipping the tops of your doughnuts, you don't want the glaze to run off. If you like, lightly sprinkle with colored candy pieces or toasted coconut. Let them sit for a couple minutes to allow the glaze to harden. I hope you try these, they are so good!

Low Carb Iced Mocha Protein Shake

2011-07-27T17:02:00.000-06:00

I love iced coffee drinks, but they can be loaded with sugar! I like to make my own, that way I know exactly what's in them. This drink is very easy to make and very delicious too! You can easily create other flavors by substituting vanilla instead of chocolate protein powder and sugar-free caramel syrup for the chocolate, etc...I would love to hear what your favorite flavor is!

Ingredients:

1 cup crushed ice
1 cup low carb milk substitute (coconut, soy or almond milk etc...)
1 tbls instant coffee crystals
1 tbls sugar-free chocolate syrup
1 scoop chocolate protein powder (make sure it's low carb)
additional sweetener if needed

Combine all of the ingredients in your blender and pulse until smooth and creamy. If you like add a little sweetener, I like it as is, protein powder is pretty sweet already. That's it, I told you it was easy! Why spend $4-5 at your local coffee house when it is so inexpensive and simple to make your own? Give it a try and let me know what you think. Enjoy!