IT'S-A-SNAP CHEESECAKE
1 packet unflavored gelatin
1 cup cold water
16 ounces cream cheese, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Put the water in a small microwave-safe bowl; sprinkle the gelatin over the surface and let stand 5 minutes to soften. Microwave on HIGH about 1 minute or just until the water comes to a boil. Stir until the gelatin is completely dissolved; set aside.
In another bowl, beat the cream cheese, Splenda and vanilla until creamy. Gradually beat in the gelatin. Pour into a greased 9-inch pie plate. Chill 3-4 hours or until set.
Makes 8 servings
With granular Splenda:
Per Serving: 208 Calories; 20g Fat; 5g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 202 Calories; 20g Fat; 5g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is a rather plain, but tasty cheesecake that can easily be enhanced with different flavorings and toppings. The topping shown in the photo is pureed frozen strawberries.
HOUSTON CHICKEN
1 boneless chicken breast
Salt, pepper and other seasonings, to taste
1-2 tablespoons My Favorite BBQ Sauce
1-3 slices thin bacon, chopped coarsely (see my comments below)
1-2 ounces cheddar cheese, shredded (see my comments below)
Pound the chicken breast flat and place on a foil lined baking sheet. Season on both sides. Spoon the barbecue sauce on the chicken. Place the raw bacon pieces on top of the barbecue sauce. Bake at 400º 10-15 minutes until the chicken is almost done. At this point the bacon will be cooked but not browned. Take the baking pan out of the oven and raise the oven rack to the highest setting. Turn the oven to Broil and broil the chicken 3-4 minutes to brown the bacon watching it very closely. Sprinkle the cheese over the top and broil just long enough to melt the cheese.
Makes 1 serving
Per Serving: 285 Calories; 14g Fat; 36g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The nutritional counts are only approximate. They will vary depending on the barbecue sauce that you use and how much bacon and cheese you put on top.
When I make this these days, I usually make either four small breasts or two large breasts cut in half. After pounding, seasoning and adding the barbecue sauce to the chicken, I simply arrange uncut strips of bacon over each piece of chicken in a single layer. I top each breast with about three strips of bacon and place any extra bacon strips from the package on the pan between the breasts. You really need to use the thin kind of bacon for this or it won't cook properly by the time the chicken is done. After broiling the bacon to brown and crisp it, I scatter an entire 8 ounce bag of shredded cheese over the chicken and put it back in the oven to melt it. It's a lot of cheese but it's really good with that much and the bits of cheese that fall between the pieces of chicken are yummy.
BANANA WALNUT MUFFINS
4 ounces almond flour (1 cup)
1/2 cup golden flax meal (2 ounces)
1 teaspoon baking powder
1/8 teaspoon salt
1 ounce walnuts, chopped (1/4 cup)
1 cup granular Splenda or equivalent liquid Splenda
2 tablespoons butter
1 teaspoon banana extract
1/2 teaspoon caramel extract, if you have it
1 teaspoon vanilla
2 tablespoons heavy cream
2 tablespoons water
2 eggs
In a small bowl, stir together the almond flour, flax meal, baking powder, salt, nuts and granular Splenda, if using. In a medium microwave-safe bowl, melt the butter in the microwave. Stir in the liquid Splenda, if using, the extracts, cream and water. Add the dry ingredients and the eggs to the butter mixture; stir with a wooden spoon until well blended. Fill 6 paper-lined muffin cups with the batter, dividing it evenly among them. You can spray the liners with cooking spray, but they don't seem to stick too much. Bake at 350º 15-20 minutes, until the tops are golden brown. Serve warm or at room temperature. Store in the refrigerator. Serve with butter or Cream Cheese Spread.
Makes 6 servings
With granular Splenda:
Per Muffin: 280 Calories; 23g Fat; 9g Protein; 12g Carbohydrate; 5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Muffin: 264 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
KOREAN MEATBALLS (appetizer)
2 pounds ground beef
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon garlic
Mix all of the ingredients well with your hands. Shape in small balls (about 1-inch diameter) and place on an ungreased rimmed baking sheet. Bake at 425º for about 10-15 minutes, until the meatballs are cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the sauce mixture and simmer in a slow cooker about 3-4 hours, stirring occasionally, or simmer, covered, on lowest setting on stove about an hour or so.
Makes about 60 small meatballs
SAUCE:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/4 teaspoon orange extract, optional
1/4 cup green onions, chopped
Mix all ingredients in a small bowl.
Per 3 meatballs: 96 Calories; 6g Fat; 8g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per 6 meatballs: 192 Calories; 13g Fat; 16g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs
Per whole batch: 1924 Calories; 125g Fat; 165g Protein; 25g Carbohydrate; 2g Dietary Fiber; 23g Net Carbs
This recipe was originally posted HERE and HERE at Linda's Low Carb Menus & Recipes. The original recipe is posted under Appetizers on my website but I also tweaked it slightly to serve as a main dish. I've posted that version below. I served them with cauliflower "fried rice" in the photo below.
KOREAN MEATBALLS (main dish)
2 pounds ground chuck
1/3 cup onion, minced
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, minced
Sauce (see recipe below)
Xanthan gum, optional
Mix all of the ingredients, except for the sauce and xanthan gum, well with your hands. Shape in small-medium balls about 1.5-inch diameter and place on an ungreased rimmed baking sheet. Bake at 425º for about 15 minutes, until the meatballs are cooked through, but still tender. Rinse in a colander to remove any egg that has leaked out. Combine with the sauce mixture in a large pot. Cover and simmer 1-2 hours, stirring occasionally.
To thicken the sauce, turn off the heat and remove the meatballs with a slotted spoon to a serving bowl. Lightly dust the surface of the sauce with about 1/4 to 1/2 teaspoon of xanthan gum while briskly whisking it in. Cook and whisk until the sauce is thickened to your liking. Pour the sauce over the meatballs and serve.
Makes about 40 meatballs or 8-10 servings
SAUCE:
1/2 cup plus 2 tablespoons soy sauce
1/2 cup plus 2 tablespoons water
1/2 cup granulated Splenda or equivalent liquid Splenda
1/2 teaspoon pepper
1 tablespoon garlic, minced
2 tablespoon sesame oil
1/8 teaspoon orange extract, optional
4 green onions, chopped
Mix all of the ingredients in a large pot.
With granular Splenda:
Per 1/8 Recipe: 268 Calories; 17g Fat; 21g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/10 Recipe: 214 Calories; 14g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per 1/8 Recipe: 262 Calories; 17g Fat; 21g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 209 Calories; 14g Fat; 17g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks (about 20 ounces after trimming)
1 small onion, diced
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped *
In a 3-quart saucepan, sauté the onion and celery in the butter until tender. Add the chopped cauliflower, a bit of salt and pepper and the broth; bring to a boil. Turn down the heat to low; cover and simmer until the cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add the cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.
Makes about 6 cups or 6 big servings
* Do not use dried parsley.
Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
BUTTERY SESAME CRACKERS
3 ounces almond flour (3/4 cup)
2 teaspoons granular Splenda
1 egg white
3/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
3 teaspoons untoasted sesame seeds
2 tablespoons butter, softened
Mix all of the ingredients well in a small bowl. Chill the dough about 30 minutes. Drop the dough by 1/4 teaspoons onto a parchment-lined 12x17" baking sheet making 24 little piles with at least an inch between them. Pick the pieces of dough up one at a time and very gently roll into balls. Cover the dough balls with a sheet of plastic wrap. Using a baking powder can that has about an 1/8" rim around the bottom, press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Repeat until all the crackers have been shaped, peel off the plastic wrap then prick the crackers with a fork.
Bake at 325º for 17-20 minutes, or until golden brown. Cool and store in an airtight container at room temperature or freeze for longer storage.
Makes 24 crackers
Per Cracker: 32 Calories; 3g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
CHICKEN WITH PEANUT CURRY SAUCE
2 tablespoons oil
1 1/2 pounds boneless chicken thighs, cubed
Salt and pepper, to taste
8 ounces frozen cut green beans
8 ounces fresh or frozen bell pepper strips
Sauce:
13.5 ounces coconut milk (1 can)
1/2 cup chicken broth
1 tablespoon red Thai curry paste
1/3 cup natural peanut butter
2 tablespoon granular Splenda or equivalent liquid Splenda
1 tablespoon lime juice
Cilantro for garnish, optional
In a 4-cup measuring cup, whisk together all of the sauce ingredients except the cilantro; set aside.
Heat the oil in a large skillet over medium-high heat. Sauté the chicken until almost cooked through. Add the green beans and peppers; cook another 3 minutes, stirring frequently.
Add the sauce to the skillet with the chicken and vegetables. Bring to a boil then turn down the heat and simmer 6-8 minutes until the sauce thickens slightly. Sprinkle with cilantro to serve.
Makes 4-6 servings
Per 1/4 Recipe: 608 Calories; 38g Fat; 48g Protein; 16g Carbohydrate; 4g Dietary Fiber; 12g Net Carbs
Per 1/6 Recipe: 405 Calories; 26g Fat; 32g Protein; 11g Carbohydrate; 2.5g Dietary Fiber; 8.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I make this recipe frequently and I'm planning to make this for Christmas dinner next week. I will serve it with jasmine rice for those who eat rice. I usually add some sambal oelek for a bit of heat.
NANCY'S MOCK RICE PUDDING
3 eggs
1 cup heavy cream
3/4 cup granular Splenda or equivalent liquid Splenda
2 teaspoons vanilla
1/2 teaspoon blackstrap molasses, optional *
1/2 teaspoon cinnamon
1 cup full fat cottage cheese, small or large curd
Whisk all of the ingredients except the cottage cheese in a medium bowl until well blended. Stir in the cottage cheese. Pour into a greased 1 1/2-quart casserole and bake at 350º for 60-75 minutes until top is nicely browned and a knife inserted into the center comes out clean. The pudding puffs up quite high as it bakes and then settles as it cools. Serve warm or cold.
Makes 4 large or 6 small servings
* This isn't included in the counts but it adds a nice flavor. It only adds 2 carbs to the whole batch or about 1/2 carb more per serving.
With granular Splenda:
Per 1/4 Recipe: 340 Calories; 28g Fat; 12g Protein; 9g Carbohydrate; trace Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 227 Calories; 19g Fat; 8g Protein; 6g Carbohydrate; trace Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per 1/4 Recipe: 322 Calories; 28g Fat; 12g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 215 Calories; 19g Fat; 8g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I have tweaked this recipe over time. When I make it now, I usually put in a whole 16 ounce container of cottage cheese and I prefer large curd. Sometimes I double the recipe and use a 24 ounce container of cottage cheese and bake it in a deep rectangular baking dish and add 5-10 minutes to the baking time.
EARLY RISE BREAKFAST
12-16 ounces bacon, chopped and fried until crisp
1 pound pork sausage
1/2 cup onion, chopped
1/2 cup green pepper, chopped
Other cooked meats of your choice, such as ham, roast beef, etc.4 ounce can mushrooms, drained
12 eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces cheddar cheese, shredded
Brown the bacon, sausage, onions and peppers; drain the grease.
Whisk the eggs in a large bowl; whisk in the cream. Add the salt and pepper. Arrange the meats, onion, green pepper, mushrooms and cheese in a greased 9x13" baking dish. Pour the egg mixture evenly over everything. Cover and chill overnight, if desired. Bake at 350º for 50-60 minutes, until golden brown and a knife inserted comes out clean. If not chilled, bake about 40-45 minutes.
Makes 8-12 servings
Per 1/8 Recipe: 846 Calories; 71g Fat; 46g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
Per 1/10 Recipe: 677 Calories; 57g Fat; 37g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/12 Recipe: 564 Calories; 47g Fat; 31g Protein; 3g Carbohydrate; trace Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The nutritional counts are just an approximation. They will vary depending on the meats that you use.
TUNA MUFFINS
2 6-ounce cans tuna, drained well
2 eggs
1/4 cup celery, chopped fine
2 tablespoons onion, chopped fine
1/4 cup green pepper, minced
2 ounces cheddar cheese, shredded
Salt and pepper, to taste
Pinch Old Bay seasoning
Mix all of the ingredients and spoon into 6 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.
Makes 6 servings
Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Here is a slightly larger recipe:
TUNA MUFFINS
Three 6 ounce cans tuna, well-drained
3 eggs
1 stalk celery, chopped fine
1/2 medium green pepper, chopped fine
3 tablespoons onion, chopped fine
1/4 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
6 ounces cheddar cheese, shredded
Mix all of the ingredients and spoon into 12 well-greased muffin cups. Bake at 350º for 30 minutes until puffed, set and lightly browned around the edges.
Makes 12 servings
Per Serving: 109 Calories; 8g Fat; 12g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
TARTAR SAUCE
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1/8 teaspoon celery seed
Dash pepper
1/8 teaspoon dill
Mix all of the ingredients in a small bowl. Spoon about 1 tablespoon sauce over each Tuna Muffin.
Makes about 6 tablespoons
Per Tablespoon: 68 Calories; 7g Fat; trace Protein; .5g Carbohydrate; trace Dietary Fiber; .5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Tuna comes in 5-ounce cans now but I haven't had to adjust the recipe. My husband likes these with tartar sauce so I have included my recipe.
BASIC ALMOND FLOUR MUFFINS
6 ounces almond flour (1 1/2 cups)
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter, melted
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons water
2 eggs
Put the almond flour, baking powder, salt and granular Splenda, if using, in a medium mixing bowl. In a small bowl, melt the butter in the microwave. To the butter, add the liquid Splenda, if using, the vanilla, cream and water. Add the liquid mixture and the eggs to the dry ingredients in the bowl. Mix well with a spoon. If the batter seems too stiff, stir in another tablespoon of water.
Spoon the batter into six paper-lined muffin cups. Bake at 350º 15-20 minutes, until the tops are golden brown. Remove from the pan and cool at least 5 minutes on a rack before serving. Serve warm or at room temperature. Store in the refrigerator.
Makes 6 muffins
With granular Splenda:
Per Serving: 258 Calories; 22g Fat; 8g Protein; 10.5g Carbohydrate; 3.5g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 242 Calories; 22g Fat; 8g Protein; 6.5g Carbohydrate; 3.5g Dietary Fiber; 3g Net Carbs
VARIATIONS:
Maple Nut Muffins - Add 1 1/2 teaspoons maple flavoring and 1/4 cup chopped pecans
Orange Muffins - Add 1 teaspoon orange extract and 1 tablespoons grated orange zest
Lemon Poppy Seed Muffins - Add 1 teaspoon lemon extract, lemon zest and 1 teaspoon poppy seeds
Banana Walnut Muffins - Add 1 teaspoon banana flavoring and 1/4 cup chopped walnuts
Apple-Cinnamon Muffins - Add 2 packets sugar free cider mix, reduce the sweetener to 1/2 cup and add 1/2 teaspoon cinnamon
Blueberry Muffins - Add a handful of fresh blueberries
Cinnamon Muffins - Add 1 teaspoon cinnamon
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
LESLIE'S PERFECT LC PANCAKES
1 cup almond flour (3 ounces)
1/4 teaspoon baking powder
Generous dash salt
3 eggs
1/2 teaspoon vanilla
1 teaspoon granular Splenda
2 tablespoons water, as needed
Cooking oil, for the pan
Mix all of the ingredients except the water in a medium bowl with a fork or a whisk. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thrown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.
Makes 4 pancakes
Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is my favorite low carb pancake recipe. They're simple to make with easy to find ingredients.
QUICK NACHO CHEESE DIP
2 slices Deluxe American cheese, torn in pieces
2 tablespoons chunky salsa *
Put the cheese pieces in a small microwaveable bowl; top with the salsa. Cover and microwave on 40-50% power for 1 minute. Stir and microwave another 30 seconds on 40-50% or until the cheese has melted completely and the dip becomes smooth and creamy when you stir it with a spoon. Serve at once with pork rinds or raw vegetables (not included in the nutritional counts).
Makes 1-2 servings
* I used Walmart's Great Value Chunky Salsa, which has 1 carb per tablespoon.
TIP: Don't try pouring the nacho cheese dip over a pile of pork rinds. They turn soggy very quickly once the hot cheese touches them.
Per Recipe: 149 Calories; 12g Fat; 8g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/2 Recipe: 75 Calories; 6g Fat; 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 1g Net Carb
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This makes a quick snack but the dip could also be used as a cheese sauce over cooked vegetables or meat.
ILSE'S SPINACH SAUSAGE BRUNCH CASSEROLE
1 pound bulk Italian sausage
1 cup onion, chopped
8 ounces provolone cheese, shredded and divided
2 roasted red bell peppers, chopped, divided
10 ounces frozen chopped spinach, thawed and drained
1/4 cup parmesan cheese (1 ounce)
8 eggs
1 cup heavy cream
1/2 teaspoon salt
1 tablespoons fresh basil, chopped, or 1 teaspoon dried basil
Brown the sausage and onion; drain on paper towels. Spread the sausage in the bottom of a greased 9x13" baking dish. Sprinkle half of the the provolone cheese and half of the chopped red pepper over the sausage then top with the spinach. Sprinkle the parmesan cheese over everything.
In a large bowl, whisk the eggs and cream until well blended. Whisk in the salt and basil. Pour the egg mixture evenly over everything. Bake at 425º 20-25 minutes or until a knife inserted into the center comes out clean and the casserole is lightly browned. Sprinkle the remaining red peppers and provolone cheese over the top of the casserole. Bake another 2-3 minutes until the cheese has melted. Let stand 5 minutes then cut into squares.
Makes 8 servings
Per Serving: 506 Calories; 42g Fat; 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. I got this recipe from my Aunt Ilse and adapted it to be low carb. I left out the cup of flour and used cream instead of milk. I also cut way back on the amount of liquid because there was no flour used and I made various other little tweaks. This looks very Christmassy with the red and green veggies on top and is quite tasty. Below is a picture of the whole pan:
CABBAGE & SAUSAGE SOUP
3 tablespoons butter
2 medium carrots (4 ounces after trimming)
2 stalks celery
1 small onion
1 clove garlic, minced
1 pound cabbage
1/2-1 teaspoon xanthan gum, optional
2 teaspoons chicken bouillon granules
Salt and pepper, to taste
16 ounces Boar's Head kielbasa *
4 cups chicken broth, homemade preferred
2 tablespoons fresh parsley, chopped
If you chop and add the ingredients to the pot in the following order, it will give the carrots and celery a chance to get a head start before you add the cabbage.
In a large soup pot, heat the butter over medium-low heat until melted. Chop the carrots and add to the pot. Chop the celery and it to the pot. Next chop the onion and add it to the pot along with the garlic. While these vegetables are cooking, coarsely chop the cabbage; add to the pot and stir well. Turn the heat to low, cover the pot and simmer 10 minutes, stirring occasionally. Meanwhile, cut the kielbasa into bite-size pieces. When the 10 minutes are up, sprinkle the xanthan gum over the surface of the vegetables; stir in well. Add all remaining ingredients except the parsley. Go easy on the salt, or wait until the end to add it. The broth, bouillon and sausage all have a lot of salt so you may not need more. Bring to a boil; cover and simmer on low 30 minutes, stirring occasionally. Adjust the seasoning, if necessary, then stir in the parsley.
Makes about 6-8 servings
* Boar's Head kielbasa has no sugar or carbs. If you can't get sausage without sugar added, you'll have to add the carbs listed on the package to the counts below.
Per 1/6 Recipe: 272 Calories; 20g Fat; 17g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs
Per 1/8 Recipe: 204 Calories; 15g Fat; 13g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is based on a high carb recipe that I used to make frequently. The original had a can of white beans added.
ITALIAN RICOTTA CAKE
4 eggs, separated
1 cup granular Splenda or equivalent liquid Splenda, divided
15 ounces whole milk ricotta cheese
1/2 cup butter, softened (1/4 pound) *
1 teaspoon xanthan gum
Pinch salt
1 teaspoon vanilla
1/2 teaspoon orange extract
Zest from 1 large orange (about 10 grams or 1-2 tablespoons)
4 squares Lindt 70% Cocoa chocolate, coarsely chopped (40 grams) *
Grease a 9-inch cake pan and line the bottom with a circle of parchment paper then grease the paper.
In a medium bowl, beat the egg whites until foamy. Add 1/2 of the Splenda and beat until stiff peaks form; set aside. In a large bowl, beat the ricotta, butter, egg yolks, remaining 1/2 cup Splenda, xanthan gum, vanilla, orange extract and orange zest until well blended and fluffy. Stir in the chocolate bits. Fold in the egg whites.
Spread the batter in the cake pan and bake at 375º 30 minutes until the cake is golden brown and firm to the touch. The cake will puff up quite high while baking and will sink down as it cools. Cool the cake before before removing it from the pan and chill well before serving.
Makes 8 servings
* You can save a few carbs by using the 85% cocoa Lindt or your favorite sugar free dark chocolate. The 70% cocoa Lindt adds 14 net carbs to the whole cake which works out to about 2 net carbs per serving.
With granular Splenda:
Per Serving: 276 Calories; 23g Fat; 10g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
With liquid Splenda:
Per Serving: 264 Calories; 23g Fat; 10g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. The original version called for some lemon zest as well as the orange zest but I like this better with just the orange flavor.
POUND CAKE
1/2 cup butter, softened (1/4 pound)
4 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
5 eggs
1 teaspoon lemon or orange extract, optional
1-2 teaspoons vanilla
6 1/2 ounces almond flour (1 1/2 cups plus 2 tablespoons)
1 teaspoon baking powder
1/8 teaspoon salt
Lemon or orange zest, optional
Put all of the ingredients in a medium bowl. Beat with an electric mixer until no bits of cream cheese remain and the batter is thick and fluffy. This will only take a minute or so. Spoon into a greased 9-inch round cake pan and spread evenly with a spatula. Bake at 325º 40-45 minutes. I suggest checking the cake after 35 minutes or so. The cake will be golden brown and firm to the touch when done.
Makes 8 servings
With granular Splenda:
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Over time I have tweaked the baking temperature and time. I now bake it at 325º instead of 350º and it takes less time to bake in the oven that I have now so I've reduced the baking time as well. This is so easy to make because everything can be dumped into the mixing bowl at the same time with no creaming involved. I bake mine in a loaf pan most of the time and below you can see some other baking pan options. This is also very nice for strawberry shortcake. Visit my website for the baking times for the smaller pans.
BEEFY-MUSHROOM SOUP
2 pounds ground beef
1 small onion, chopped
1 clove garlic, minced
16 ounces fresh mushrooms, sliced
15 ounces canned pumpkin
14 ounce can beef broth plus water to make 2 cups
2 cups chicken broth
1 teaspoon beef bouillon granules
1/2 cup heavy cream
1/2 cup dry white wine or water
1-2 teaspoons salt, or to taste
1/4 teaspoon pepper
In a 6-8 quart pot, brown the ground beef along with the onion, mushrooms and garlic; drain the fat. Add the pumpkin to the ground beef mixture; blend well then add the beef and chicken broths and the bouillon. Season with salt and pepper. Cover and simmer 20-30 minutes. Add the cream and wine; simmer 10-15 minutes longer. Adjust the seasoning, if needed.
Makes about eight 1-cup servings
Per Cup: 302 Calories; 19g Fat; 23g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes.
RASPBERRY-ALMOND CRUMB CAKE
3 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum, optional
1/3 cup sour cream
1 teaspoon vanilla
1 egg
4 ounces cream cheese, softened
1/8 teaspoon xanthan gum
2 tablespoons granular Splenda or equivalent liquid Splenda
1/4 teaspoon vanilla
1/8 teaspoon almond extract
1 egg
1/3 cup sugar free raspberry jam (or flavor of your choice)
1/4 ounce sliced almonds (about 1 tablespoon)
In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter with a pastry blender until you get coarse crumbs. I found that using my fingers was the most effective for doing this after I'd used the pastry blender to get started. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.
To the remaining almond flour mixture, add the baking powder, baking soda, 1/4 teaspoon xanthan gum, sour cream, vanilla and 1 egg. Beat with an electric mixer until well blended. Spread the batter in a greased 8-inch round cake pan. Lining the pan with parchment paper is also a good idea for easy removal.
In the same mixing bowl, beat the cream cheese, 1/8 teaspoon xanthan gum, 2 tablespoons granular Splenda or equivalent liquid, vanilla, almond extract and 1 egg with an electric mixer until creamy and smooth. Dollop the cream cheese mixture all over the cake batter. Distribute the jam in small dollops all over the top of the cream cheese filling and batter. Sprinkle the reserved topping and sliced almonds over the top.
Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.
Makes 6-8 servings
* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.
Per 1/6 Cake: 307 Calories; 28g Fat; 8g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
Per 1/8 Cake: 230 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. This is an adaptation of a recipe that was posted at Low Carb Friends by Carolyn F. You don't have to use Splenda to make this but you must use a granular sweetener in the crumb topping. As I noted on my website, this is very nice with strawberry jam.
HOMEMADE BOURSIN CHEESE SPREAD
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 small clove garlic, coarsely chopped
1/8 teaspoon freshly ground pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
In a mini food processor, process the cream cheese, butter and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours to allow the flavors to develop. Serve with crackers or raw vegetables.
Makes about 3/4 cup
Can be frozen
Per Tablespoon: 67 Calories; 7g Fat; 1g Protein; trace Carbohydrate; trace Dietary Fiber; .5g Net Carbs
Per 2 Tablespoons: 135 Calories; 14g Fat; 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carbs
Per Whole Batch: 810 Calories; 86g Fat; 9g Protein; 5g Carbohydrate; trace Dietary Fiber; 5g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Since posting this on my website, I have tried freezing it. The interesting thing is that the texture after thawing is even more like the real thing. I think this would be nice for holiday parties since it can be made ahead and frozen.
CHOCOLATE TRUFFLE TORTE
6 ounces sugar free dark chocolate, chopped
1/2 cup butter, cut up
Pinch salt
Sweetener of your choice equivalent to 1 cup of sugar
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional for topping
In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.
Bake at 350º degrees for 15 minutes or until the torte has puffed around the edges and the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.
Makes 8-10 servings
TIP: If you don't over bake this, the texture will be very soft and truffle-like.
The original version of this recipe is posted HERE at Linda's Low Carb Menus & Recipes. My original recipe calls for Lindt chocolate but there are now sugar free alternatives available such as Lily's chocolate bars and chocolate chips that would reduce the carbs per serving. Because there are too many variables regarding the chocolate and sweetener that could be used, I haven't posted the nutritional counts.
