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.
