Category Archives: Desserts

Low Carb Melba Panna Cotta

Melba Panna CottaMelba Panna CottaMelba Panna CottaNot quite peach melba but this Melba Panna Cotta is a danged fine facsimile.  One of my all-time favorite desserts used to be peach melba.  I loved it so much that it was even on my restaurant menu so I could have it anytime I wanted it.  Though I have of course not been able to have it for many years, making an almond raspberry panna cotta is as close as I can get.  I also do not eat peaches so that part is out completely.  Although I could probably have ¼ peach for this Melba Panna Cotta, this does not need it.  And I don’t mean I had fresh peaches either.  I used free-stone peaches from a can and spooned the sugary juice on with abandon.  Well that was then and this is now.  I imagine I could use a sugar-free peach syrup of some sort, as it is available, but for the number of times I would ever use it, it would mostly go to waste.  Traditional melba has always been served with a raspberry syrup or coulis and topped with toasted almonds and I’m using raspberries and almond here anyway.  The really nice thing is that if you have never had peach melba you do not have a basis of comparison so all you will do is enjoy this.  If you have a sweetie then you can make it in one larger mold (the second picture is for two) to get close, and share.  Just don’t squabble over who gets the most. All I did was cut the recipe 75% for the two servings.

Normally, in the restaurant, I used some watered down raspberry jam but not here.  We eat whole raspberries so why not just mash up some of them?  In fact all I did was mash them a little before adding the water.  So, if you want a plain Panna Cotta then here ya go because you definitely can do your own thing on a clean slate.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Melba Panna Cotta
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Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Just Like Sugar
  5. 6 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. 1 t Almond Extract
  8. ¾ C Fresh Raspberries
  9. 5-6 T Water
  10. 3-4 Drops Liquid Splenda (Or To Taste)
  11. ½ C Toasted Almonds
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla & almond extracts, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 3-4 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5-10 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. Mash raspberries, add water & Splenda and mix.
  7. Spoon about 1½ T raspberries over panna cotta and sprinkle with toasted almonds.
  8. 8 Servings
  9. 416 Calories, 1.6g Protein, 39.8g Fat, 2.9g Carbs, 1.0g Fiber, 1.9g Net Carbs
Notes
  1. Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta. No nuts required.
  2. I actually have a medium fluted ring mold that would be perfect and would make a beautiful centerpiece for any table. Long ago I used to use it for monkey bread and it has been in my cabinet for many years. If I used it for this recipe I would have to eat the whole thing-Oops.
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Low Carb Vinegar Pie Custard

Vinegar Pie CustardVinegar Pie CustardThe first time I heard the term vinegar pie I just about choked.  Say what pie?  Well, I decided to try making Vinegar Pie Custard since I don’t eat pie crust and would ya believe…it’s delicious, and I mean delicious.  I only made two of them because I was pretty sure I would not like it.  Well, well, well we can all be wrong and…I was.  I did taste it without vanilla and then, since I was testing, I added it at the end.  Wrong, it was much better without it so you won’t see it in the recipe.  If you decide to top it with whipped cream I would suggest leaving out the vanilla.

Apparently there are recipes on the internet for this pie and one story goes, that when you are poor as a church mouse you can make a pie from vinegar and water.  It was also a favorite in boarding houses and we pretty well know that men will eat just about anything.  Of course back then, since most people farmed for a living, they all had butter, sugar & flour. If you had a lemon you could add that and eventually this pie became the forerunner of lemon meringue pie.  Interestingly enough, even without lemon-it tastes quite lemony.  Who’d a thunk it.  Since most people had access to water, vinegar, sugar, butter and flour this pie came out of it and poor or not it is seriously good.  That’s my story & I’m sticking to it.  So I dare you to try this custard and tell me it is not good.  Strange-Yes.  Terrific-Yup.  The best part is that it is nearly zero carb.  The ramekins shown hold ¼ C , same as a traditional round one.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Vinegar Pie Custard
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Ingredients
  1. 4 Egg Yolks
  2. ¼ C Apple Cider Vinegar
  3. 24 Drops Liquid Sucralose (Or 1 Cup Sweetener Of Choice)
  4. 1 C Cold Water
  5. 2 t Knox Gelatin Powder
  6. 4 T Chilled Butter
Instructions
  1. Beat yokes with vinegar & sweetener.
  2. Sprinkle gelatin on water and let sit a minute.
  3. Over high heat boil water & gelatin, immediately add to egg mixture & and allow to cool 3-4 min. Beat in butter 1 T at a time until completely incorporated.
  4. Put into ½ C ramekins and refrigerate for at least 6 hours.
  5. 4 Servings
  6. 163 Calories, 4.3g Protein, 16.0g Fat, 0.6g Carbs, 0.0g Fiber, 0.6g Net Carbs
Notes
  1. Very tasty with a dollop of heavy whipped cream (with no vanilla). If you opt for whipped cream what do you do with you egg whites? Why make some crackers of course.
  2. If you whip the egg whites to top it, then preheat oven to 400° and bake for 8-10 minutes. They will need to be served immediately as meringue begins to "weep" very quickly.
  3. As I said above, it has the taste & tang of lemon and if you didn't tell anyone-they wouldn't know.
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Low Carb Chocolate Mocha Mousse

Chocolate Mocha MousseChocolate Mocha MousseYou can whip up this low carb Chocolate Mocha Mousse in a snap.  It  tops off any meal for six and leftover?  No problem as it keeps in the fridge for more than several days. (But it won’t).  It only has six ingredients but flavor-wise it packs a pretty strong chocolaty coffee punch.  As the name of the chocolate bar denotes…it’s Divine.  There are recipes that use gelatin to “set” the mousse and it is something I cannot imagine doing.  Yes, on occasion I do use gelatin for things like Panna Cotta but certainly not for a mousse.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chocolate Mocha Mousse
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Ingredients
  1. 1 Divine 85% Chocolate Bar
  2. 4 Eggs (Divided)
  3. ⅓ C Hot Water
  4. 1½ t Instant Coffee
  5. 2 t Vanilla Extract (Divided)
  6. 1½ C Heavy Cream
  7. 12 Drops Liquid Sucralose (Or ½ C Sweetener Divided)
Instructions
  1. Grate chocolate bar. You don’t want it chunky as your chocolate mixture won’t end up being smooth.
  2. Line up 3 bowls-2 medium and 1 large.
  3. Separate eggs making sure not to get any yolk in the whites. I do try to gently take the chalazae off the yolks as I don't want hard little cooked knots in my mousse.
  4. Put whites into 1 medium bowl and yolks into the large bowl, adding coffee, water, and add 6 drops sucralose or ½ of your sweetener.
  5. On medium low and whisking constantly, cook coffee yolk mixture until pretty hot. Don’t worry, the eggs shouldn’t scramble because of the water content but you need it hot enough to eventually melt the chocolate.
  6. When yolk mixture is warm enough, add 1 t vanilla, add grated chocolate all at once stirring to cover all chocolate, let it sit a minute or so and mix until all chocolate is melted. Allow mixture to mostly cool and it shouldn’t take too long.
  7. Meanwhile, back at the ranch, first beat egg whites to stiff peaks. Making sure chocolate is cooled, FOLD in egg whites ½ at a time until well incorporated.
  8. In second medium bowl, beat whipping cream. Add vanilla & last 6 drops of sucralose or the other ½ of your sweetener.
  9. Now FOLD in ⅔ of whipped cream into mixture, cover, and refrigerate.
  10. Cover and refrigerate remaining whipped cream.
  11. When ready for service place mousse into small bowl and put a good dollop of whipped cream on it.
  12. 6 Servings
  13. 384 Calories, 6.3g Protein, 34.7g Fat, 6.5g Carbs, 2.5g Fiber, 4.0g Net Carbs
Notes
  1. Make sure you beat and fold in egg whites first. After whipping, if not used immediately, they will get watery and begin to break down.
  2. I said it was low carb-not low calorie.
  3. I have tried more than several bars to make this mousse and the Divine bar seems to be the easiest to not only melt but give a great smooth mouth-feel. If you have your own favorite 85% bar then by all means use it.
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Low Carb Tahini Cookies Atop Peanut Butter Cake

Tahini Cookies Atop Peanut Butter CakeTahini Cookies Atop Peanut Butter Cake is really a combination of two recipes already on the site. It is ½ a recipe of Peanut Butter Cake/Peanut Butter Icing and ½ a recipe Tahini Almond Butter Chocolate Walnut Balls done with a #100 (very tiny) scoop. For perspective: the plate on the bottom right is 5″ and the scoop is 1⅛”.  The “tiny cookie” part of this recipe equals about 4½ cookies per 1 of the larger balls.  Anyway they are insanely delicious and as you only need 10 small balls to top the cake you should have about 18 leftover to pop in your mouth or…to make those cake pops that seem to be so popular.  As comparison: they are about the size of an old tootsie roll pop.  I happen to have three 7” cake pans that I bought at a restaurant supply store 20 years ago and I used two of them so I could get a little more frosting in the center.  Yeah, the icing is that good.  If you don’t happen to have a #100 scoop then make rounded teaspoonsfuls in your hands. How about the word teaspoonsfuls? (I had to look it up and it still shows as a misspelling).  If you don’t have two 7″ cake pans then use one 8″ round pan. The cake is extremely high fat. (See Nutritionals inside the recipe).  I use Byrd Mill Peanut Flour .

This can be a bit time consuming but can easily be divided into a two-day affair.  1st day make the cookies and the 2nd day make the cake, frosting and decorate it.  One thing you will need to be careful with is eating the cookies before you get the cake made or you will be back to square one.  Good idea to look at both recipes before you begin but this is pretty straight forward.  I have divided the whole recipe into two parts so it is easy to follow.  If you have a family of 5 this will last for two servings each or…it makes for a great dinner party dessert.

Now I know some of you “guys” out there are going to, or might, be a little squeamish while we discuss ball sizes and you are going to have to get over it.  We aren’t talking about men, we are talking cookies here.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tahini Cookies Atop Peanut Butter Cake
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The Cookies
  1. ¼ C Almond Butter
  2. ¼ C Tahini
  3. 1 Egg
  4. 1 T Cocoa Powder
  5. 1 T Peanut Flour
  6. 1 T Water
  7. 1 T Melted Butter
  8. ⅓ C Just Like Sugar
  9. 1 t Vanilla
  10. 1 t Baking Soda
  11. 2 Drops Liquid Sucralose
  12. ⅓ C Chopped Walnuts
The Cake
  1. 1¼ C Almond Meal
  2. ¼ C Arrowroot
  3. 2 t Baking Powder
  4. ½ C Melted Butter
  5. ¼ C Just Like Sugar Brown
  6. ¼ C Sugar Free Maple Syrup (Or Sugar-Free Simple Syrup)
  7. 6 T Peanut Butter (I Use Freshly Ground Smooth)
  8. 2 Eggs
  9. 2 T Heavy Cream
  10. 2 T Sour Cream
  11. 1½ Vanilla Extract
  12. 4 Drops Liquid Sucralose
The Frosting
  1. 3 Oz Cream Cheese
  2. ¼ C Peanut Butter
  3. 2 T Heavy Cream
  4. 2 T Just Like Sugar Brown
  5. 2 Drops Liquid Sucralose
  6. 1 t Vanilla Extract
  7. 1 T Softened Butter
The Cookies
  1. Preheat oven to 375°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Beat in nuts.
  4. Using a #100 scoop, or a rounded teaspoon (or with your hands) form 28 equal size balls.
  5. Bake 6-7 minutes. You can’t tell when they are done but better a bit underdone than a bit overdone if you want them to be fudgy.
  6. 28 Cookies and if you only eat the cookies, or use them for cookie pops, the nutritionals are just below.
  7. 78 Calories, 1.2g Protein, 7.1g Fat, 2.5g Carbs, 1.7g Fiber, .8g Net Carbs
The Cake
  1. Preheat the oven to 350 degrees.
  2. Lightly butter sides of one "8" or two 7" cake pans. Line bottom with parchment paper rounds to fit.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Sucralose, & Just Like Sugar, beat in maple syrup (simple syrup), add peanut butter, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pour the batter into the pan and smooth the batter until it is evenly spread.
  7. For two rounds bake for 18-20 minutes or until a toothpick comes out clean when tested. When very slightly brown on top they should be done.
  8. For one round bake 22-24 minutes.
  9. Remove the cake from the oven and cool completely.
The Frosting
  1. While cake is baking, beat all ingredients.
  2. Frost cake, top with 10 evenly spaced cookies around perimeter and slice into 10 wedges.
  3. 10 Servings
  4. 413 Calories, 10.1g Protein, 38.8g Fat 12.4g Carbs, 4.3g Fiber, 8.1g Net Carbs
Notes
  1. Nutritionals include all ingredients for cake, frosting, and cookies.
  2. If you are using your hand to form your balls they will stay the shape and be smooth instead of craggy looking in the pictures.
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Low Carb Tahini Almond Butter Chocolate Walnut Balls

Tahini Almond Butter Chocolate Walnut BallsThese Tahini Almond Butter Chocolate Walnut Balls are simply melt in your mouth to die for.  Yes, mine are muchly altered but I really need to give credit to Kyndra Holley for her original Flourless Chewy Double Chocolate Chip Cookies .  I do not use erythitol for reasons explained here:  Sugar Alcohols (Polyols) And Why I Don’t Use Them but her cookies looked so good I needed to do my own recipe.  I was going to make Kyndra’s recipe subbing and adding several ingredients.  I found I did not have enough almond butter and I always have enough tahini for things like Baba Ganoush, Tahini Dip, and to a lesser extent Maple Pecan Tahini Candy, so what better substitution than tahini.  Do take a good look at Kyndra’s pictures because her cookies in no way resemble mine.  If you read the notes I said I was going to try making a peanut butter cake  with a cream cheese frosting and I have now made it-Um Yum.  Tahini Cookies Atop Peanut Butter Cake.  and I use Byrd Mill Peanut Flour.

I haven’t done many cookies or desserts in a very long while and I think these are so good (not to mention healthy), I am posting them.  They are quite large and at least to me they look just a little like some kind of mocha colored coconut meringue cookie.  When first baked and out of the oven, they have a pleasant crunchy exterior and a fudge-like interior.  As they sit (which shouldn’t be long with any kind of family, let alone a husband) they take on an allover softness with that same fudgy interior.

They are very easy to make as everything is just dumped into a bowl and beaten.  The dough is quite thick and holds the shape you deposit onto your bake pan so if you want a flatter cookie (no don’t do it) you will need to flatten them before putting into the oven and lowering the cooking time by 2-3 minutes if you still want the fudgy center.

I subbed walnuts for the chocolate chips for one reason.  Chocolate chips do not melt anymore.  When I was a little kid, Toll House Cookies were the bee’s knees and when you bit into them, or broke one apart, the chocolate was an ooey gooey experience.  Now there is far less cocoa butter, and they are filled with so many stabilizers and soy lecithin, that they stay tighter than a tick so…if I want a little crunch in my cookie…I’ll just have nuts.

I have always liked using a scoop to portion cookie dough because the end product is always the same so those of you who have scoops the one I used is a #30.  For these particular cookies I also like the rather rugged look of the tops.  If you don’t have scoops don’t dispair just make them into 12 equal 2″ balls.  As you can see in the picture the cookies do get larger.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tahini Almond Butter Chocolate Walnut Balls
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Ingredients
  1. ½ C Almond Butter
  2. ½ C Tahini
  3. 2 Eggs
  4. 2 T Cocoa Powder
  5. 2 T Peanut Flour
  6. 2 T Water
  7. 1 T Melted Butter
  8. ⅔ C Just Like Sugar
  9. 2 t Vanilla
  10. 1 t Baking Soda
  11. ½ C Chopped Walnuts
Instructions
  1. Preheat oven to 350°.
  2. Minus the walnuts dump everything else into a mixing bowl and thoroughly combine with an electric mixer.
  3. Fold in nuts.
  4. Using a #30 scoop (or with your hands) form 12 equal size balls.
  5. Bake 11-12 minutes. You can’t tell that they are done but better a bit underdone than a bit than overdone if you want them to be fudgy.
  6. 12 Servings
  7. 183 Calories, 5.9g Protein, 16.6g Fat, 5.9g Carbs, 2.8g Fiber, 3.1g Net Carbs
Notes
  1. If your almond or tahini butters need it, remix the oils into them. I know it sounds strange that the cookies do not spread with as much oil as they have in them but they do not.
  2. If you really think you want flatter cookies then bake them 9 minutes and at the most, 10 minutes.
  3. It just occured to me as I am doing this recipe that if you made you balls smaller you could put them atop a cake as decoration...maybe I will have to try it...one day. I have a terrific recipe for Peanut Butter Cake with a Peanut Butter Cream Cheese Frosting and smaller balls of these cookies would be perfect on top. I think I might drizzle a little ganache on them too. You know, like to guild the lily for special company. (or family)
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Low Carb Gingerbread Waffles

Gingerbread WafflesSo the other day I made  a half recipe of Gingerbread and as you can see from the picture it didn’t turn out so well as I under-cooked it. Well, when life gives you lemons I say make Gingerbread Waffles.  The first thing I did was scoop out the center, drown it in heavy cream and ate it as kind of a gingerbread pudding.  Gads, it was really good.

I’m thinking to myself that maybe, with a few minor alterations to the original recipe, I could make a waffle batter out it.  Well, well, it worked just beautifully.  A few crunchy toasted pecans, tons of butter, some Sugar-Free Maple Syrup and I have to say these Gingerbread Waffles are terrific.  Just eat for the number of people in your family and freeze the rest for another time.  They are not super crispy since there is no white flour in them but they are quite tender and with the addition of toasted nuts you get that crunch you may be looking for.  I have put this recipe under the Entrées Category and seriously they can be eaten for breakfast and also be used as a dessert with whipped cream.  If you have babies break into 4 pieces, give them a dry one, and let ’em make a mess.

If you don’t care about that deep dark color that you get from molasses  you can add a couple more tablespoons of Just Like Sugar Brown, forget the molasses, and subtract 5g carbs which is not an insignificant reduction.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Gingerbread Waffles
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Ingredients
  1. 4 Eggs
  2. 4 T Melted Butter
  3. ½ C Just Like Sugar Brown
  4. 2 T Molasses
  5. 2 T Heavy Cream
  6. 2 T Sour Cream
  7. 1 C Almond Flour
  8. 6 T Coconut Flour
  9. 1 T Powdered Ginger
  10. ½ T Baking Powder
  11. ½ T Cinnamon
  12. 1 t Baking Soda
  13. ½ t Nutmeg
  14. ¼ t Powdered Cloves
  15. ¼ t Guar Gum
  16. ¼ t Xanthan Gum
Instructions
  1. Preheat waffle iron to high.
  2. When you are ready to make your first waffle swab the iron with coconut oil.
  3. Beat eggs, then beat in molasses, Just Like Sugar, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Let batter rest for a 1-2 minutes.
  6. Using a large scoop, or about ½ C put batter in the middle of your waffle maker and spread around leaving about a 1½ inch border.
  7. Don't try to open waffle iron until green light says it's ready.
  8. 5-6 Waffles
  9. 391 Calories, 12.5g Protein, 20.2g Carbs 6.0g Fiber, 14.2g Net Carbs
Notes
  1. I added toasted pecans. You could add low carb fruit but I think the flavor of the waffle might over power any fruit you may use.
  2. If you compare this to an average 6" waffle the carb count is about one third and even less without the molasses.
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Low Carb Chocolate Almond Butter Fat Bombs

Chocolate Almond Butter Fat BombsA year ago I said I was not going to post any further desserts for a variety of reasons and I do not consider chocolate almond butter fat bombs, or any other fat bomb for that matter, a dessert.  Yes, that is the category they are listed under and they do have a bit of sweetness to them but they are so healthy I really discount them as desserts.  You can substitute peanut, macadamia, walnut,  pecan, hazelnut, cashew, tahini, or any other nut butter you wish.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chocolate Almond Butter Fat Bombs
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First: Chocolate Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ C Cocoa Powder
  5. ¼ t Vanilla Extract
  6. 5 Drops Liquid Sucralose
Second: Almond Butter Layer
  1. 2 T Coconut Butter
  2. 2 T Coconut Oil
  3. ⅓ C Almond Butter
  4. ¼ t Vanilla Extract
  5. 5 Drops Liquid Sucralose
Instructions
  1. In two separate bowls heat coconut butter & coconut oil together mixing well.
  2. In fist bowl add almond butter, cocoa powder, vanilla, sweetener and mix well.
  3. In second bowl add almond butter, vanilla, sweetener and mix well.
  4. Line up 10-12 mini muffin cups, fill each with about 2½ t of the chocolate mixture and freeze for about 20 minutes.
  5. Line them up again and top with additional 2½ t of almond butter mixture and refreeze.
  6. Cover and keep in the refrigerator.
  7. I am going to say, depending on the size of your mini cups, you should get 10-12 bombs and I have listed nutritionals for both.
  8. 10 Servings
  9. 184 Calories, 17.5g Fat, 3.3g Protein, 6.1g Carbs, 3.1g Fiber, 3.0g Net Carbs
  10. 12 Servings
  11. 154 Calories, 14.6g Fat, 2.8g Protein, 5.1g Carbs, 3.1g Fiber, 2.0g Net Carbs
Notes
  1. As I said above these can be made with the nut butter of your choice.
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Low Carb Chocolate Brownie Cookies

Brownie CookiesOK, so the recipe for Mocha Zucchini Brownies/Mocha Ganache was just a happy mistake but these chocolate brownie cookies where definitely not. I don’t make many cookie recipes but as I was sitting on the couch last night thinking (about food) it came to me if you made a mistake with the brownies could you make a good brownie cookie on purpose? I got to work first thing in the morning and the answer was a resounding yes.

I’m betting if you made these for your kids (and that includes a kid husband) and left them on the counter?…they would disappear as if by magic.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chocolate Brownie Cookies
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Cookies
  1. 1 C Finely Shredded Zucchini
  2. ¼ C Coconut Flour
  3. ¼ C Cocoa Powder
  4. ¾ C Just Like Sugar Brown©
  5. 1 t Baking Powder
  6. 2 T Melted Butter
  7. 2 T Melted Coconut Oil
  8. 2 Eggs
  9. 1 t Vanilla
  10. 2 T Sour Cream
  11. ¾ C Chopped Walnuts
Ganache
  1. ¼ C Heavy Cream
  2. ¼ C Sugar Free Chocolate Chips
Instructions
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in Just Like Sugar Brown© & vanilla until well mixed and blend into dry ingredients.
  5. Stir in zucchini & walnuts.
  6. Using a 2 T scoop place 12 dough balls on a Silpat or a parchment lined ½ sheet pan.
  7. Bake 13-14 minutes and immediately remove to wire rack to cool.
Ganache
  1. Heat heavy cream to boil, remove from heat & add chocolate chips. Mix until chocolate is totally incorporated.
  2. (This Would Be The Time To Add Any Additional Flavorings)
  3. Top cooled (frozen*) cookies with ganache.
  4. If by chance you have one of those cheap squeeze bottles (I do) this is the time to use it as the ganache is easily controllable.
  5. 12 Servings
  6. 125 Calories, 3.4g Protein, 3.9g Carbs, 2.0g Fiber, 1.9g Net Carbs
Notes
  1. Work quickly. Once you have added the zucchini to the dough it can tend to become watery so do not dilly dally around. Stick in the oven immediately.
  2. Suggestion: If you let your zucchini sit out on the counter for 3-4 days they begin to lose some of their moisture and for this particular recipe it's a good thing as that moisture can make the cookies spread more than they otherwise would. But a little spread or not these are fantastic.
  3. Each brownie cookie is a pretty good size at about 3" in diameter.
  4. If you do not have a fine grater for the zucchini you can process or chop it a bit after grating. The idea is to not have long strands of zucchini.
  5. I freeze* my cookies first so that when I drizzle on the ganache it becomes hard quickly.
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Low Carb Raspberry Almond Crêpes

Raspberry CrepeYou know, I had forgotten about this recipe until Jane Barthelemy of Janes Healthy Kitchen fame posted her Strawberry Crêpe Cake.  Though they are totally different from her cake, and I had first served them almost 40 years ago in the restaurant, she did remind me of my altered version which I have now made several times and with different fruits.

I originally used ridiculously high carby, sugary almond paste but not anymore and because it has been so, so long since I have made them I really don’t remember how they tasted.  All I know is that these are very good.  You will need one recipe of the Flaxseed Meal Crêpes and then proceed to the filling.  There are quite a few ways to roll and fold crêpes so you may decide for yourself which way you think is best, they are all easy and here are three ways to fold them.

Crepes HexagonalCrepes SuzetteCrepes Tuck & Roll

 

 

 

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Raspberry Almond Crêpes
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
  2. 8 Oz Softened Cream Cheese
  3. ¼ C Heavy Cream
  4. 6 Drops Liquid Sucralose
  5. 1 t Vanilla Extract
  6. ½ t Almond Extract
  7. 1½ C Fresh Raspberries Divided (Frozen Work As Well)
  8. ¼ C Water
  9. 3 Drops Liquid Sucralose
  10. ¼ t Almond Extract
  11. ¼ C Sliced Almonds
Instructions
  1. Lightly toast sliced almonds.
  2. Mix ¾ C raspberries, water, ¼ t almond extract, & 3 drops Sucralose. This is your coulis drizzle and you can add more water as necessary if wanted.
  3. Beat cream cheese, Sucralose, and remaining vanilla & almond extracts. Add heavy cream and ½ C raspberries & beat until blended.
  4. Lay out crêpes and thinly smear each with cream cheese mixture.
  5. Fold crêpes as wanted, drizzle with coulis, sprinkle with almonds, & garnish with remaining berries.
  6. 4 Servings 3 crêpes each
  7. 540 Calories, 8.0g Protein, 10.5g Carbs, 6.1g Fiber, 4.4g Net Carbs
  8. 6 Servings 2 crêpes each
  9. 360 Calories, 6.5g Protein, 7.7g Carbs, 4.8g Fiber, 2.9g Net Carbs
Notes
  1. Nutritionals include crêpes.
  2. A real coulis is put through a sieve and I don’t do this as it leaves so very little sauce and seriously, there is nothing wrong with eating the seeds.
  3. A diluted sugar-free jam may also be used and saves making your drizzle from scratch. Actually this is what I do as it is far less expensive than using fresh raspberries. If you don’t care about using any fresh raspberries you can use the jam throughout the recipe.
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Low Carb Zabaglione/Mixed Berries

Zabaglione & BerriesThe Italians call it zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make.  It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl.  Um me?  I will eat it served in just about any container. See Notes for the other many ways to use this sauce.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Zabaglione/Mixed Berries
Print
Ingredients
  1. 5 Egg Yolks
  2. ⅓ C Just Like Sugar
  3. ¼ C Sweet Marsala
  4. 1 C Heavy Cream Whipped
  5. 1 t Vanilla
  6. ¾ C Strawberries
  7. ¾ C Raspberries
  8. ¾ C Blueberries
  9. ¾ C Blackberries
Instructions
  1. Put egg yolks, Just Like Sugar, & Marsala into large metal mixing bowl and begin beating.
  2. Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
  3. As it begins to thicken it should pretty much have no bubbles.
  4. Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks.
  5. Whip the cream and add vanilla.
  6. Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
  7. OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
  8. 8 Servings
  9. 168 Calories, 2.7g Protein, 8.2g Carbs, 2.2g Fiber, 6.0g Net Carbs
Notes
  1. You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
  2. It is also good served warm and as its own stand alone custard.
  3. Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
  4. Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
  5. If by chance you have leftover sauce? My advice is...have it again.
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Low Carb Peanut Butter Cheesecake/Chocolate Ganache

Peanut Butter CheesecakeOK, I know the name of this is super long and when I tweet the recipe I won’t have many characters left.  Though the name is long the recipe is very easy.  In fact I think any cheesecake can be an elegant and easy dessert assuming you plan ahead as cheesecake get better the longer you keep it in the refrigerator.  Trust me they don’t last long.

B-52Long ago my husband’s favorite drink was a B-52 which is made with Kahlúa, Baileys Irish Cream & Gran Marnier.  The drink is made in a pony or shot glass using a cherry or the back of a spoon to “layer” each liqueur, heaviest first etc.  When done properly they are a pretty visual.  I digress, but one day I decided to make a B-52 cheesecake for him and it turned out looking like a color-muted version of the drink…and good?…Oh yea. The idea is to show you that you can make just about any flavor cheesecake you can conger up.  You will need the larger crust recipe from Pie Crusts For Most Any Pie/Two Sizes

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Peanut Butter Cheesecake/Chocolate Ganache
Print
Filling
  1. 16 Oz Cream Cheese
  2. ¾ C Peanut Butter
  3. ¾ C Just Like Sugar or 18 Drops EZ-Sweetz Liquid Sucralose
  4. ¼ C Heavy Cream
  5. 3 Eggs
  6. 1 T Vanilla
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
Directions For Filling
  1. Follow directions for crust.
  2. Beat cream cheese, peanut butter, vanilla, and sweetener until smooth.
  3. Add eggs 1 at time and blend on low only until mixed.
  4. Add heavy cream and just blend.
  5. The idea is to have as few air bubbles as possible.
  6. Fill baked crust.
  7. Bake 10 minutes at 350°, turn down heat to 325° and bake 30-35 minutes longer or until just barely set in center. Place on counter & cool completely.
Ganache
  1. Heat Cream to boil, remove from heat, add chocolate chips and stir until chips are completely melted.
  2. Cool just slightly, spread ganache over top of cheesecake, and refrigerate*.
  3. 16 Servings
  4. 465 Calories, 12.0g Protein, 10.1g Carbs, 3.8g Fiber, 6.3g Net Carbs
  5. 12 Servings
  6. 620 Calories, 16.0g Protein, 13.4g Carbs, 5.0g Fiber 8.4g Net Carbs
Notes
  1. *Refrigerate at least 8 hours and preferable overnight.
  2. Most any really good tasty dessert has lots of calories but in case you can't tell from my recipes I do not count calories and...I do not eat dessert every day...I can't. With all the other fat in my diet I am most often too full.
  3. If you get to the point you are sick of this stuff (you won't) it freezes well.
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Low Carb German Chocolate Cake

German Chocolate CakeI don’t know too many people who do not like German Chocolate Cake and I guess if you don’t like coconut then this recipe is not for you.  This is not the sweet, sweet stuff from a box and a can but it sure is good and relatively easy to make.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

German Chocolate Cake
Print
Cake
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1½ C Just Like Sugar Brown©
  5. ¼ C Hot Water
  6. 2 t Baking Powder
  7. ¼ C Melted Butter
  8. ¼ C Melted Coconut Oil
  9. 4 Eggs
  10. 2 t Vanilla
  11. ¼ C Sour Cream
Frosting
  1. 1 Small Can Unsweetened Coconut Cream
  2. 2 Egg Yolks
  3. 4 T Butter
  4. ½ C Just Like Sugar Brown©
  5. 2 Drops Liquid Sucralose
  6. 1½ t Vanilla
  7. ⅔ C Finely Shredded Unsweetened Coconut
  8. ¾ C Chopped Pecans
Cake
  1. Preheat oven to 350°.
  2. Mix coconut flour, cocoa, and baking powder.
  3. Beat eggs, sour cream, coconut oil, and butter.
  4. Beat in Just Like Sugar Brown©, vanilla, and water until well blended and mix into dry ingredients.
  5. Stir in zucchini. Pour into a buttered 8”x8” pan and bake for about 30-35 minutes or until toothpick inserted in center comes out clean.
  6. Cool completely.
Frosting
  1. Turn heat to medium low and add coconut cream into small sauce pan.
  2. Add egg yolks and beat.
  3. Add butter, Just Like Sugar Brown©, vanilla and liquid Sucralose.
  4. Increase heat to medium and bring to a low boil for about 3-4 minutes beating constantly.
  5. Remove from heat, cool a bit, and blend in coconut & pecans.
  6. Frost cake while frosting is still a bit warm.
  7. 12 Servings
  8. 457 Calories, 6.1g Protein, 10.9g Carbs, 5.4g Fiber 5.5g Net Carbs
Notes
  1. The reason I use 2 different sweeteners is to give the finished product a much better depth of flavor.
  2. If you do not have a fine grater for the zucchini you can process it a bit after grating.
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Low Carb Maple Pecan Tahini Candy

TahiniPretty simple stuff here and with only 5 ingredients it is one of my easier recipes.  I always have tahini in the pantry because I make Baba Ganoush a lot & it also takes tahini. The reason I love the brand tahini shown is 1.) It is employee owned, 2.) For whatever reason it seems softer and much easier to mix in the little oil that separates. 3.) It is non-gmo project verified & everything else verified-just click on the picture to see them all.  You will need a 15 piece candy mold and Fat Daddio has many, many of them.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Maple Pecan Tahini Candy
Print
Ingredients
  1. ⅓ C Tahini
  2. 2 T Melted Coconut Oil
  3. 1 T Sugarfree Maple Syrup
  4. 4 Drops Liquid Sucralose
  5. 3 T Finely Chopped Pecans
Instructions
  1. Mix first 4 ingredients and put on low heat until soft.
  2. Mix in nuts and spoon into candy mold.
  3. Freeze at least 45 minutes.
  4. Turn out onto counter, put into small dish and refrigerate.
  5. 15 Servings
  6. 58 Calories, 1.0g Protein, 1.7g Carbs, .6g Fiber 1.1g Net Carbs
Notes
  1. The biggest problem you may have is actually getting these into the refrigerator as the vultures in your home may descend first. They really are that good.
  2. If all goes well and you have a 15 piece 2 t mold, you will get exactly 15 pieces.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Peanut Butter & Cream Cheese Ganache Tart

TartThis started out as an experiment so I only made one which I ate all…by…my lonesome. I don’t often eat much dessert and now I am a self confessed pig.  It was so good I am posting a recipe that will serve 16.  They are deceptively simple and if you aren’t serving 16 people they freeze well for a future treat.  I just happen to have 8-3⅞” tart tins which is why I made them this way and you can certainly use a larger tart tin. Just be sure you use removable bottomed tins.

You will need 1 smaller crust recipe from Pie Crusts For Most Any Pie/Two Sizes. If you do have mini tart tins they also make a terrific shell for individual Lemon Curd tarts or any other small dessert you may wish to fill a tart shell with.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Peanut Butter & Cream Cheese Ganache Tart
Print
Ingredients
  1. 1 Recipe Small Size Pie Crust
Filling
  1. ¾ C Peanut Butter
  2. 6 Oz Cream Cheese
  3. ⅓ C Heavy Cream
  4. 1½ t Vanilla Extract
  5. 18 Drops Liquid Sucralose
Ganache
  1. ⅓ C Heavy Cream
  2. ⅓ C Sugar Free Chocolate Chips
Crusts
  1. Follow recipe for 1 smaller crust, divide into 8 dough balls. Each ball should weigh about 1¾ oz.
  2. Put ball into center of tart tins and using your fingers push into and up the sides evenly.
  3. Bake in 350 oven for about 10 minutes and remove. At this point they will be puffy. Knock them down with a spoon and pop back into the oven and bake until just golden.
  4. Remove from oven and knock them down again.
  5. Let cool. Do not remove from tins.
Filling
  1. Beat all ingredients until smooth.
  2. Divide and fill each tart shell.
  3. Let them sit for 10-15 minutes and then using your index finger, push and smooth the tops. At this point they will not be sticky.
Ganache
  1. Watching closely, boil cream.
  2. Add chocolate chips, immediately remove from heat and using a whip beat until smooth.
  3. Let cool a bit and drizzle all over tart.
  4. Refrigerate.
  5. Remove from tins, quarter, and serve two wedges each person.
  6. 16 Servings 8 Tarts
  7. 289 Calories, 9.0 Protein, 8.1g Carbs, 2.9g Fiber, 5.2 Net Carbs
Notes
  1. Now you may have some piggy little children and especially teenagers who can eat a whole one of these puppies like I did, but seriously after a good meal trust me, ½ is plenty, plenty.
  2. Nutritionals include tart shells.
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Low Carb Carrot Zucchini Cake/Cream Cheese Frosting

Carrot Zucchini Cake/Cream Cheese FrostingCarrot Zucchini Cake/Cream Cheese Frosting . Moist sweet carrot cake is certainly something I remember from childhood (as the girl I had to grate the carrots) but uh, I can’t eat that stuff anymore and this is my low carb version.

Shredded Smedded. Carrots or zucchini? Why not use both? Well, this does that and yes, as far as I am concerned it would not be carrot cake without cream cheese frosting so I pile it on.

If you prefer pecans then substitute them and what the hell you can also mix them. The debate will rage on no matter which you use. I did not grow up in the South and my preference remains walnuts.

Wanna see something kinda sick? Take a look at this recipe from The Eating Well Diabetes Cookbook (2005)  http://www.eatingwell.com/recipes/carrot_cake.html What the hell and OMG. Says 43g carbohydrates or 3 carbohydrate servings-whatever that is.  And this is only the dessert?  Are you kidding me?  With direction like this from the ADA we got a long way to go folks and uh yea, I stole their picture cause they should be ashamed of themselves.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carrot Zucchini Cake/Cream Cheese Frosting
Print
Cake
  1. 1½ C Finely Shredded Zucchini
  2. 1½ C Finely Shredded Carrot
  3. ½ C Almond Flour
  4. ½ C Coconut Flour
  5. ½ C Desiccated Coconut
  6. 5 Eggs
  7. ¾ C Just Like Sugar©
  8. ¾ C Just Like Sugar Brown©
  9. ⅓ C Melted Butter
  10. ⅓ C Melted Coconut Oil
  11. ¼ C Water
  12. 1 T Baking Powder
  13. 2½ t Cinnamon
  14. ¼ t Guar Gum
  15. ¼ t Xanthan Gum
  16. ½ t Nutmeg
  17. ¼ t Allspice
  18. 2 t Vanilla
  19. ¼ C Sour Cream
  20. 1½ C Chopped Walnuts
Frosting
  1. 8 Oz Cream Cheese Softened
  2. ½ C Just Like Sugar Baking (Powdered Sugar Version)
  3. 5 Drops Liquid Sucralose
  4. 2 T Heavy Cream
  5. ¼ C Butter Softened
  6. 2 t Vanilla
Cake
  1. Preheat oven to 350°
  2. Butter 10”x10” baking pan.
  3. In large bowl blend almond flour, coconut flour, coconut, guar gum, xanthan gum, baking powder, baking soda and all the spices.
  4. In another bowl and in this order; beat eggs, add both Just Like Sugars, vanilla, sour cream, butter & coconut oil, and water.
  5. Blend wet into dry ingredients, blend in carrots, zucchini, & nuts.
  6. Pour into baking pan and bake 30-35 minutes.
Frosting
  1. Beat cream cheese & butter, add Just Like Sugar Baking, liquid Sucralose, heavy cream & vanilla.
  2. Slather top of cake with small off-set spatula.
  3. Sprinkle walnut crumbs on top of cake.
  4. 16 Servings
  5. 258 Calories, 5.4g Protein, 4.2g Carbs, 1.4g Fiber, 2.8g Net Carbs
Notes
  1. I think the frosting is plenty sweet enough but my tolerance for sweet stuff has lessened over time so please taste your frosting and if it needs more add another drop of liquid Sucralose.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Tiramisu Torta

Tiramisu TortaWith my chefy background I went into the kitchen Sunday with the express intent of making this Tiramisu Torta. It has been on my mind for a while but until I got the crepes posted I couldn’t try the recipe.   Tiramisu (the high carby version) had long been a favorite dessert of mine and I have not eaten it in years. There are times in our lives that call for a punt and this tiramisu dessert is one of them. We can’t eat lady fingers and we can’t eat sugar but we can still love tiramisu so…we are punting.  Since tiramisu calls for ladyfingers dipped into coffee we are going to put the coffee into the Flaxseed Meal Crêpes and you will need one recipe of these. This is so spot on and I guarantee you will love it.  The picture is not mine but this is exactly what it looks like. Thanks to Chef Francisco Migoya, professor at the Culinary Institute of America in Hyde Park, NY.  When cut, you will see 12 delicately darkened crêpes between beautiful layers of espresso zabaglione. I’m saying it again here folks, you can do most anything with the basic crêpe recipe.  If you don’t want to go to the trouble of making the torta (and it is very easily assembled) then just stuff your crepes and call it good to go. Not as pretty but just as tasty.  This may be the lowest carb dessert on the site.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tiramisu Torta
Print
Ingredients
  1. 5 Egg Yolks
  2. ⅓ C Just Like Sugar
  3. ¼ C Sweet Marsala
  4. 8 Oz Softened Cream Cheese
  5. ½ C Heavy Cream Whipped
  6. 4 Drops Liquid Sucralose
  7. 1½ t Espresso Powder
  8. 1 t Vanilla Extract
  9. 1 t Sifted Cocoa Powder
Instructions
  1. To your basic Flaxseed Meal Crêpes you are going to add 8 drops of liquid Sucralose and 2 t espresso powder then proceed to make the crêpes.
  2. Beat egg yolks, sugar, & Marsala in medium metal bowl and put over very low heat beating constantly until thickened and nearly double in volume. This is basically a zabaglione. Remove from heat, keep beating until cooled a bit, and add to whipped & softened cream cheese. I use my mixer on low.
  3. Whip heavy cream. Add vanilla, sucralose, and espresso powder and whip a bit more.
  4. Blend whipped cream & cream cheese mixture making sure it is thoroughly combined.
  5. Place first crêpe on a 9”-10” plate. Spread thin layer of mixture to cover crêpe.
  6. Put another crêpe on top & repeat until finished.
  7. If you have enough filling put it around the sides to encase it.
  8. Gently sift cocoa powder over top.
  9. Cover with a large mixing bowl and refrigerate at least 6 hours and overnight is even better as all flavors will mellow.
  10. Nutritionals include crêpes.
  11. 8 Servings
  12. 288 Calories, 8.0g Protein 5.5g Carbs, 3.2g Fiber, 2.3g Net Carbs
  13. 10 Servings
  14. 230 Calories, 6.4g Protein 4.4g Carbs, 2.6g Fiber, 1.8g Net Carbs
Notes
  1. Though this is an extremely low carb dessert I think you will also find it very rich. I suggest you cut this into 10 servings and if you seriously can eat more of it then do so...or...cut it in half and cut half into 5 pieces to see if you think it's enough and if not cut the other half into 4 portions.
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Low Carb Flaxseed Meal Crêpes

flaxseed meal crêpesThese flaxseed meal crêpes are super easy to make and I try to always have some in the freezer as they thaw in about 10-15 minutes.

Raspberry CrepeJust plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but my favorite way to use them is filled with cream cheese sweetened with liquid sucralose and pureed strawberries, blueberries, or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Flaxseed Meal Crêpes
Print
Ingredients
  1. 4 Eggs
  2. 1 C+6 T Water (More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter will be very thin.
  2. Let batter rest at least 10 minutes (it will thicken) and then add more water only if necessary.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put 6”-7" non-stick pan on medium low-medium heat. Put about ¼ cup in center of pan and swirl to make a “crêpe”. Cover until dry on top-I let mine get a little darker brown and curled on the edges. Do not try to turn. When dry, gently slide out of pan onto counter to cool. If they fold a little don't touch them until they are cool-they will unfold. You can also just flip the pan quickly onto the counter. If you have a crêpe pan all the better-I do not.
  5. 12 Servings
  6. 108 Calories, 3.6g Protein, 2.1g Carbs, 2.0g Fiber, .1g Net Carbs
Notes
  1. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  2. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  3. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  4. For my dinky family I put these 4 at a time in food wrap.
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Low Carb Cranberry Orange Cream Cheese Pie

cranberry orange cream cheese pieThis Cranberry Orange Cream Cheese pie is a quick little put together when you have a bit of left over Cranberry Orange Relish and you will also need one small crust recipe from Pie Crusts For Most Any Pie/Two Sizes

 

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cranberry Orange Cream Cheese Pie
Print
Ingredients
  1. 1 Small Recipe Pie Crust
  2. 6 Oz. Cream Cheese
  3. 2 T Butter
  4. 2 t Vanilla
  5. 20 Drops Liquid Splenda
  6. 1 C Orange Cranberry Relish
Instructions
  1. Preheat oven to 350 F
  2. Follow recipe and instructions for pie crust.
  3. Cool the crust.
  4. Beat cream cheese, butter, vanilla, and EZ-Sweetz until smooth.
  5. Spread mixture into cooled crust.
  6. Spread cranberry relish on top.
  7. Chill.
  8. 10 Servings
  9. 295 Calories, 5.6g Protein, 8g Carbs, 3.4g Fiber, 4.6g Net Carbs
Low-Carb Scams http://low-carb-scams.com/

Low Carb Pie Crusts For Most Any Pie Two Sizes

Pie Crusts For Most Any Pie Two SizesIt’s the crust and nothing but the crust.  These very versatile low carb pie crusts are used in many of the pie recipes on this site in that they can be used for hot or cold pies. Using Just Like Sugar will keep them Paleo. Here are several:  Cheesecake Pumpkin Pie, New York Cheesecake, & Cranberry Orange Cream Cheese Pie.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Pie Crusts For Most Any Pie/Two Sizes
Print
Smaller Crust 8”
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T Just Like Sugar Or 9 Drops Liquid Sucralose
  4. ½ C Melted Butter
  5. 10 Servings
  6. 235 Calories, 4.8g Protein, 5g Carbs, 2.7g Fiber, 2.3 Net Carbs
Larger Crust 9”
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Just Like Sugar Or 12 Drops Liquid Sucralose
  4. ¾ C Melted Butter
  5. 12 Servings
  6. 327 Calories, 7.3g Protein, 7.5g Carbs, 4g Fiber, 3.5g Net Carbs
Instructions
  1. Mix all ingredients and press into an 8 x 1¼ ” (Small Crust) or 9 x 1½ ” (Large Crust) removable bottom cake pans or corresponding sized spring-form pans.
  2. Blind bake crust 12-15 minutes at 350 degrees and then “tamp down” as it will puff up. Return to oven for about 5-10 additional minutes or until it starts to turn slightly brown. Put on counter to cool for cold pie.
Notes
  1. If using spring-form pans try to get your crust up the side at least 1" and 1½" if possible.
  2. These crusts can be used for either hot or cold pies.
  3. More sweetener may be used without adding any additional nutritional profile.
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Low Carb Almond Pumpkin Cake/Maple Cream Cheese Icing

Almond Pumpkin Cake/Maple Cream Cheese IcingTis the season for all things pumpkin and this almond pumpkin cake is not just for the holidays.  I found this recipe while listening to a podcast between Jimmy Moore and Melissa Joulwan. Original recipe at: http://www.theclothesmakethegirl.com/2011/11/15/paleo-pumpkin-gingerbread-cake-with-maple-vanilla-frosting/  The recipe sounded terrific except for the maple syrup & honey which would have added far too many carbs and for me that is an absolute no-no. Soooo…I did a little finagling and came up with what I think is a pretty good facsimile. It is deliciously rich, freezes perfectly, and you can eat it year round. The whole recipe using no maple sugar and no honey saves a whopping 50g carbs or 8.3g-5.6g carbs per piece respectively. Alas, the original recipe was Paleo but my version is not. Close-but no cigar.  It is extremely moist, and has “no” almond flour.  The secret is almond butter.  Crushed pecans or walnut could also be a welcome additional topping.

Thank you Melissa, it is the perfect ending to any meal.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Almond Pumpkin Cake/Maple Cream Cheese Frosting
Print
Cake Ingredients
  1. 1 Can Pumpkin Puree
  2. 1½ C Almond Butter
  3. ¼ C Sugar Free Maple Syrup
  4. ¼ C Just Like Sugar Brown
  5. 8 Drops Liquid Sucralose
  6. 2 Egg
  7. 2 t Baking Powder
  8. 1 T Vanilla
  9. 2 t Cinnamon
  10. 2 t Ginger
  11. ½ t Nutmeg
  12. ¼ t Clove
Frosting Ingredients
  1. 8 Oz. Cream Cheese
  2. 8 Oz. Butter
  3. 16 Drops Liquid Sucralose
  4. ¼ C Sugar Free Maple Syrup
  5. 1 t Maple Flavoring
  6. 2 t Vanilla
  7. Toasted Crushed Pecans (Optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Very lightly butter bottom of 10”x10” cake pan & then line with parchment.
  3. Mix all cake ingredients and put into pan. One of the great things about baking without sugar is that nothing much sticks.
  4. Bake 30 minutes. You will know when it is done as the top will crack in several places. When it cracks somewhere in the center remove from oven and cool on the counter. Melissa says to cool, cool, cool it and I say cool it and then stick it in the refrigerator. Before refrigeration, loosen the edges and making sure the cake is “free” from the pan, invert it, take off parchment paper, and cover it. If you don’t feel comfortable inverting such a large cake then by all means leave it in the pan and frost only the top. If you opt to just frost the top you will have left over frosting which you can freeze for later use.
  5. Beat all frosting ingredients, frost the top and sides, add optional pecans and refrigerate again.
  6. Cut into 12 or 16 equal pieces.
  7. 12 Servings 2½”x3” squares
  8. 216 Calories, 7.1g Protein, 9.7g Carbs, 4.6g Fiber, 5.4 Net Carbs
  9. 16 Servings 2½”x2½” rectangles
  10. 237 Calories, 5.3g Protein, 7.3g Carbs, 3.4g Fiber, 3.9 Net Carbs
Low-Carb Scams http://low-carb-scams.com/

Low Carb Brandied Caramel Dip

Brandied Caramel DipBrandied Caramel DipBrandied Caramel Dip

 

 

 

 

I have made a lot of caramel sauce in my time (the high carby kind) and I will say that for a low carb brandied caramel dip this is absolutely terrific. There are just about a million ways to use this stuff and my favorite is a dip with granny smith or honeycrisp apples which is why I put brandy in it. It may also be drizzled on many cakes & desserts. Think Mocha Zucchini Brownies/Mocha Ganache, Panna Cotta, New York Cheesecake, Gooey Sticky Butter Cake, Carbalose Flour Cinnamon Walnut Rolls or low carb vanilla ice cream.  It is super easy to make in about 7-8 minutes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Brandied Caramel Dip
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Ingredients
  1. ½ C + 2 T Heavy Cream
  2. 1 T Brandy
  3. 2 T Butter
  4. 2 t Molasses
  5. 10 Drops Liquid Splenda
  6. 1 t Vanilla Extract
  7. ½ C Vanilla Whey Protein Isolate (I use About Time/Stevia)
  8. 2 T Butter
Instructions
  1. Combine first 5 ingredients, heat to simmer for 1-2 minutes.
  2. Remove from heat for 2 minutes and beat in vanilla.
  3. Add whey protein and beat until smooth.
  4. Beat in remaining butter 1 T at a time.
  5. Pour into a 1 cup canning jar.
  6. Refrigerate.
  7. 16 Servings
  8. 74 Calories, 1.6g Protein, .5g Carbs, .0g Fiber, .5g Net Carbs
Notes
  1. To serve, core & quarter two apples (your choice) and cut each quarter into three-four wedges, scoop a bit of caramel with each bite and yes, it’s OK to double dip.
  2. For a plain vanilla caramel sauce simply omit the brandy.
  3. If the dip turns out the least bit grainy it is the whey protein powder and you can not really do anything about it. (At least I can't). It is a little grainy to begin with and you are also cooking it when adding into the heavy cream mixture so, sit back and enjoy the flavors of the apples and brandy. It's divine.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Gingerbread

GingerbreadI been thinking this Gingerbread recipe out for a while, finally decided to try it, and success is so sweet.  Over the last 4 years my tastes for sweet stuff has diminished in that it doesn’t take as much for something to taste sweet to me so if you think this need to be a bit sweeter add a little more www.justlikesugar.com.  A dollop of whipped cream and you’re good to go.  Wanna see what happened one time when I under-cooked a recipe of this gingerbread?  Not always, but most of the time, I can make lemonade out of lemons.  I ended up with what are now Gingerbread Waffles with a fabulous gingerbread pudding to boot which only goes to show, don’t be afraid of failure in the kitchen because there can often times be success right around the corner.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Gingerbread
Print
Ingredients
  1. 8 Eggs
  2. 8 T Melted Butter
  3. 1 C Just Like Sugar Brown
  4. ¼ C Molasses
  5. ¼ C Heavy Cream
  6. ¼ C Sour Cream
  7. 2 T Water
  8. 2 C Almond Flour
  9. ¾ C Coconut Flour
  10. 1 t Baking Soda
  11. 1 T +1 t Baking Powder
  12. 2 T Powdered Ginger
  13. 1 T Cinnamon
  14. 1 t Nutmeg
  15. ½ t Powdered Cloves
  16. ¼ t Guar Gum
  17. ¼ t Xanthan Gum
Instructions
  1. Preheat oven to 350°.
  2. Lightly butter bottom only 10”x10” baking pan.
  3. Beat Eggs, and beat in molasses, Just Like Sugar, water, heavy cream, sour cream and melted butter.
  4. Mix dry ingredients, add wet to dry and blend well.
  5. Put batter in greased pan and bake for 23-25 minutes or until a toothpick inserted in the center comes out almost clean. Do not over bake.
  6. Allow to cool or serve warm topped with whipped cream.
  7. 12 Servings
  8. 268 Calories, 8.5g Protein, 9.6g Carbs 2.0g Fiber, 7.6g Net Carbs
  9. 16 Servings
  10. 201 Calories, 6.4g Protein, 7.2g Carbs 1.5g Fiber, 5.7g Net Carbs
Notes
  1. You might try slicing ½" pieces, toasting & buttering or toasting & spreading/cream cheese...or both.
  2. This recipe divides nicely in half using a 6"x6" pan.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Mocha Zucchini Brownies/Mocha Ganache

Mocha Zucchini Brownies/Mocha GanacheFood Mistakes, Food Mistakes. OK, so everybody likes zucchini cake and there are a million recipes out there and that is what I started out to make. Suddenly things changed…for the way better. Since I like to mess around with my own ingredients, the “cake” turned out very moist & dense, did not raise much, and is seriously a brownie and definitely not cake. I decided to top it with a mocha ganache instead of frosting and good grief they are fabulous.

 As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Mocha Zucchini Brownies/Mocha Ganache
Print
Brownies
  1. 2 C Finely Shredded Zucchini
  2. ½ C Coconut Flour
  3. ½ Cup Cocoa Powder
  4. 1½ C Just Like Sugar Brown©
  5. ¼ C Hot Water
  6. ¼ C Instant Espresso Powder
  7. 2 t Baking Powder
  8. ¼ C Melted Butter
  9. ¼ C Melted Coconut Oil
  10. 4 Eggs
  11. 2 t Vanilla
  12. ¼ C Sour Cream
Ganache
  1. ½ C Heavy Cream
  2. ½ C Sugar Free Chocolate Chips
  3. 2 T Just Like Sugar Brown©
  4. 1 t Espresso Powder
Instructions
  1. Brownies
  2. Preheat oven to 350°.
  3. Dissolve coffee in water.
  4. Mix coconut flour, cocoa, and baking powder.
  5. Beat eggs, sour cream, coconut oil, and butter.
  6. Beat in Just Like Sugar Brown©, vanilla, and coffee until well blended and blend into dry ingredients.
  7. Stir in zucchini. Pour into a buttered 9”x9” pan and bake for about 30 minutes or until toothpick inserted in center comes out clean. As with all brownies-do not over cook.
  8. Ganache
  9. Heat heavy cream to just under a boil. Take off heat, add espresso powder, Just Like Sugar Brown©, & chocolate chips. Mix until chocolate is totally incorporated.
  10. Spread cooled brownies with ganache.
  11. 9 Servings
  12. 202 Calories, 6.0g Protein, 7.9g Carbs, 4.0g Fiber, 3.9g Net Carbs
Notes
  1. Since I started out making a cake and ended up with brownies I did not put any nuts in them and I can assure you I would add ½ cup of walnuts.
  2. If you do not have a fine grater for the zucchini you can process it a bit after grating.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Panna Cotta

Low Carb Panna CottaWhat to say about this Panna Cotta? It is delicious, low carb and extremely high fat. At least my version is.

I have a few relatively complicated recipes on the site and I do think this is by far the easiest one to make.  The recipe may easily be cut in half to 4 servings.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Panna Cotta
Print
Ingredients
  1. 3 C Heavy Cream
  2. 1 C Water
  3. 2 Packages Knox Gelatin
  4. ¼ C Just Like Sugar
  5. 6 Drops Liquid Splenda
  6. 2 t Vanilla
Instructions
  1. Sprinkle gelatin over water in a wide mouth ceramic bowl and let sit 5 minutes. (This is called blooming the gelatin).
  2. Begin heating heavy cream & sweeteners.
  3. Pulse water-gelatin mix in microwave at 5 second intervals 3-4 times until just clear, (do not over heat) add to heated cream, add vanilla, and thoroughly mix.
  4. Pour into ½ C ramekins, cover and refrigerate 4-6 hours.
  5. To unmold, put ramekin in hot water almost to rim for about 5 seconds. If it does not release carefully run a small knife around edges. Place plate or bowl on top and invert.
  6. 8 Servings
  7. 364 Calories, 36.0g Fat .5g Protein, 0.1g Carbs, 0.0g Fiber, 0.1g Net Carbs
Notes
  1. It is my opinion that panna cotta begs to be sauced and here are a couple of suggestions.
  2. 1.) Reduce vanilla to 1 t and replace with 1 t almond extract. Make a slurry of raspberries & water, add another ¼ t almond extract, sweeten to taste, and spoon over panna cotta.
  3. 2.) Make a slurry of strawberries & water, add 1 T orange extract, sweeten to taste, and spoon over panna cotta.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Blueberry Crisp/Cobbler

Blueberry CobblerThis recipe is taken (and altered) from my original recipe scratched out in pencil on a torn piece of paper (which I still have).  I used to make (the real deal sugared kind) blueberry cobbler in a full size hotel pan for the restaurant which was probably about 6 qts. or about 32 servings at a time and this is how we served it. Either traditionally with vanilla ice cream or very simply drizzled with heavy cream-customers choice-and yeah some even ask for whipped cream too.  If you don’t have tapioca starch, don’t worry about it. All it does is thicken the berry juices and really-who cares?

I don’t eat ice cream anymore but the drizzled heavy cream (or whipped cream) works for me and it will probably work for you as well.  That little blob on the cobbler?  It’s Crème Fraîche

This actually may be best described as a crisp rather than a cobbler which is what it looks more like. When taken out of the oven and cooled the top is very “crispy”.

How’s this for a bunch of names that can essentially be the same thing:

  • Cobbler
  • Crisp
  • Crumble
  • Betty
  • Slump
  • Grunt
  • Buckle
  • Sonker
  • Pandowdy

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Blueberry Crisp/Cobbler
Print
Ingredients
  1. 6 C Blueberries (Thawed Frozen Work As Well)
  2. 2 T Lemon Juice
  3. 2 t Tapioca Flour (Optional)
  4. ⅛ Nutmeg (Optional-But Adds Depth)
  5. ⅛ t Allspice (Optional-But Adds Depth)
  6. 2 C Almond Flour
  7. ¼ C Coconut Flour
  8. ¼ C Arrowroot
  9. ¼ t Xanthan Gum
  10. 48 Drops Liquid Splenda (Divided)
  11. 2 Beaten Eggs
  12. 2 T Water
  13. ¾ C Melted Butter
Instructions
  1. Preheat oven to 350 degrees.
  2. Put berries into 9”x9” baking dish.
  3. Add 24 drops Splenda to lemon juice, put over blueberries and sprinkle with nutmeg, allspice & tapioca. The tapioca will thicken the berries and is not necessary-especially if you don’t have it.
  4. Mix rest of dry ingredients.
  5. Add 24 drops Splenda to beaten eggs & water and pour into dry ingredients.
  6. Now get your hands in there and mix well.
  7. Dot blueberries with pinched teaspoonfuls of topping so most all of them are covered.
  8. Drizzle butter all over cobbler topping.
  9. Bake, lightly covered for 15 minutes, uncover and bake additional 30 minutes or until bubbling and topping is golden brown and delicious.
  10. 16 Servings
  11. 198 Calories, 4.2g Protein, 11.2g Carbs, 3.0g Fiber, 8.2g Carbs
Notes
  1. You can make any cobbler with this recipe by altering fruits, spices, and with the addition of extracts.
  2. Strawberry-Rhubarb Cobbler- no tapioca & adding a couple of T of water, a T of orange extract and a bit more sweetener.
  3. Mixed Berry Cobbler using blueberries, raspberries, blackberries.
  4. Raspberry Cobbler-adding 2 t almond extract.
  5. Blackberry Cobbler
  6. Go Crazy
Low-Carb Scams http://low-carb-scams.com/

Low Carb Orange Kissed Cookies

Low Carb Orange Kissed CookiesWho doesn’t like the taste of an orange.  I can no longer use oranges to cook or make anything, and O.J. is not good for you anyway, but I do use a lot of extracts and this little cookie is a good example.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Orange Kissed Cookies
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Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Orange Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add to dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Small
  7. 62 Calories, 1.4g Protein, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  8. Large
  9. 186 Calories 4.1g Protein, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Lemon Drop Cookies

Low Carb Lemon Drop CookiesThese are a sweet little cookie suitable for afternoon tea or after dinner when a little something extra seems needed.  They are a tangy little afterthought…and just delicious.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Lemon Drop Cookies
Print
Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 2 T Lemon Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 10 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
  11. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  12. Small
  13. 62 Calories, 1.4g Protein, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  14. Large
  15. 186 Calories 4.1g Protein, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Peanut Butter Cake/Peanut Butter Icing

Peanut Butter CakeFor LCHF followers this peanut butter cake is about as good, healthy, and tasty as it gets. Me? I could eat peanut butter all day long…by the spoonful…so I have to be careful.

This is a very dense, moist cake and not too dis-similar from a brownie.

Baking PansThis is another reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set of square pans (6”,7”,8”,9”,10” and 12”) and with these pans you will have what you need (and more) to make the recipes on this site.  Since there are only two of us I often enough make ½ a recipe, use the 6”x6” pan and cut into 8-10 pieces. I think because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly. 

Peanut Butter Cake/Peanut Butter Icing
Print
Cake
  1. 2½ C Almond Meal
  2. ½ C Arrowroot
  3. 1 T+1 t Baking Powder
  4. 1 C Melted Butter
  5. ½ C Just Like Sugar Brown
  6. ½ C Sugar Free Maple Syrup
  7. ¾ C Peanut Butter (I Use Freshly Ground Smooth)
  8. 4 Eggs
  9. ¼ C Heavy Cream
  10. ¼ C Sour Cream
  11. 1 T Vanilla Extract
  12. 8 Drops Liquid Sucralose
Icing
  1. 3 Oz Cream Cheese
  2. ½ C Peanut Butter
  3. ¼ C Heavy Cream
  4. ¼ C Just Like Sugar Brown
  5. 4 Drops Liquid Sucralose
  6. 1 t Vanilla Extract
  7. 2 T Softened Butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly butter a 10”x10” square baking dish.
  3. Mix first 3 dry ingredients.
  4. Beat butter, Sucralose, & Just Like Sugar, beat in maple syrup (simple syrup), add peanut butter, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pour the batter into the pan and smooth the batter until it is evenly spread.
  7. Bake for 25-30 minutes or until a toothpick comes out clean when tested. When it slightly browns on top it should be done.
  8. While the cake is baking, beat all icing ingredients until smooth.
  9. Remove the cake from the oven and cool completely.
  10. Frost and slice into 20 pieces.
  11. 20 Servings
  12. 335 Calories, 8.9g Protein, 9.9g Carbs, 2.6g Fiber, 7.3g Net Carbs
Low-Carb Scams http://low-carb-scams.com/

Low Carb Chocolate Walnut & Peanut Butter Fudge

Walnut FudgeOne of the things a diabetic misses (and there are lots of things) is a good creamy fudge. Well, you need wait no longer. This is as good as it gets and you can eat several pieces without any guilt what-so-ever.

About 12-15 years ago I realized fudge was far better made with heavy cream rather than milk and up until the diabetes thing it was the best fudge ever and now this is.  I really can’t tell any difference.

The first time I tried making this I used too much heavy cream (gasp) and we could only eat it with a spoon (another gasp) so I reduced the cream and voila-to die for fudge and how cool is this…you don’t have to beat it forever.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chocolate Walnut & Peanut Butter Fudge
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Ingredients
  1. ¾ C Heavy Cream
  2. ¾ C Just Like Sugar
  3. 4 Squares Chopped Unsweetened Baking Chocolate
  4. 1 C Smooth Peanut Butter
  5. 1 C Chopped Walnuts
  6. 1½ t Vanilla Extract
  7. 6 Drops Liquid Sucralose
Instructions
  1. Add Just Like Sugar to cream, heat to hot but do not boil, and stir until sugars are dissolved.
  2. Add chocolate and stir until melted.
  3. Add vanilla & Sucralose.
  4. Stir in walnuts.
  5. Blend in peanut butter.
  6. Line bottom only of 8”x8” glass baking dish with parchment and spread fudge into pan.
  7. Put in refrigerator.
  8. When firm, cut into 32 1”x2” pieces.
  9. 32 Servings
  10. 102 Calories, 3.1g Protein, 3.3g Carbs, 1.3g Fiber, 2g Net Carbs
Notes
  1. This makes a pretty good amount of fudge but if you have a larger family, then add an additional ½ recipe and use the same size pan for thicker pieces.
  2. Being the kitchen scientist I am I tried this with almond butter but I have to say…not as good.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Gooey Sticky Butter Cake

Gooey Sticky Butter CakeWell, this gooey sticky butter cake in not really “sticky” in the traditional way we think of as sticky but it sure looks like it should be.  This is an extremely moist and versatile basic vanilla butter cake and may be changed to suit your fancy. It is terrific on its own and you can make it into an orange, lemon, or almond poppy seed cake with the addition of 2 t of any different extract and 3 T poppy seeds. Another great topping is Sweetened Condensed Milk

The original recipe of this was made with a store bought yellow cake mix and to think I actually made it several times?  Yikes and yuck on me.

Baking PansThis is a reminder that if you are going to bake (anything) it would be a very good idea to have professional baking pans. Magic Line Pans are probably the best quality available, they come in about every size & shape you would ever need and…they are actually made here in the USA. There is even a complete size set (6”,7”,8”,9”,10”, and 12”) and with these pans you will have what you need (and more) to make the recipes.  Because I promote this set of pans several places on this site they keep selling out of them so if you don’t see the 6 pan combo call 309-747-2125 and they will make one for you.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Gooey Sticky Butter Cake
Print
Ingredients
  1. Cake
  2. 2½ C Almond Meal
  3. ½ C Arrowroot
  4. 1 C Melted Butter
  5. 1 C Sugar Free Maple Syrup
  6. 3 Eggs
  7. ¼ C Heavy Cream
  8. ¼ C Sour Cream
  9. 2 t Vanilla Extract
  10. 6 Drops Liquid Sucralose
  11. Topping
  12. 12 Oz Cream Cheese
  13. ½ C Sugar Free Maple Syrup
  14. ¼ C Heavy Cream
  15. 1 t Vanilla Extract
  16. 8 Drops Liquid Sucralose
Instructions
  1. Preheat the oven to 375 degrees.
  2. Butter sides then line the bottom of a 10”x10” square baking dish with parchment paper.
  3. Mix dry ingredients.
  4. Beat butter & maple syrup, add the eggs one at a time then add vanilla, sour cream & heavy cream.
  5. Add wet ingredients to dry and mix thoroughly.
  6. Pat batter into the pan.
  7. Reduce heat to 350 and bake crust for 20 minutes or until it is slightly brown on top it .
  8. While the crust is baking, beat cream cheese, maple syrup, Sucralose and last 1 t vanilla extract until smooth.
  9. Add heavy cream and mix just to blend.
  10. Remove the crust from the oven and cover with the topping mixture.
  11. Place back in the oven and cook for additional 5 minutes.
  12. Allow to cool and slice into 16 squares.
  13. 16 Servings
  14. 326 Calories, 6.7g Protein, 9.9g Carbs, 2g Fiber, 7.9g Net Carbs
Notes
  1. If you opt to use my "sweetened condensed milk” recipe as the topping it will reduce the net carbs by about 1g per slice
Low-Carb Scams http://low-carb-scams.com/

Low Carb Sweetened Condensed Milk

Sweetened Condensed MilkIt has been many years since I have had real sweetened condensed milk and for all the world this is as I remember it.  I use this in the Magic Bars recipe or it can be used as the topping on Gooey Sticky Butter Cake

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Sweetened Condensed Milk
Print
Ingredients
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  3. ⅛ t Xanthan Gum
  4. ⅛ t Guar Gum
  5. ¼ t Vanilla Extract
  6. 2 T Cold Butter
Instructions
  1. Whisk and begin heating heavy cream, sweetener and both gums.
  2. Cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. Serving Size 1 T
  5. Serves 16
  6. 64 Calories, .3g Protein, .4g Carbs, 0g Fiber .4g Net Carbs
Notes
  1. This makes a great drizzle for strawberries and raspberries...or you can just drizzle your tongue.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Almond Cookies

Low Carb Almond CookiesI was on the website www.realfoodcarolyn.com awhile ago and found a recipe called Awesome Almond Cookies.   She had permission to reprint the recipe but for us diabetics and low carbers it had loads of maple syrup in it so I decided to make them low carb.  All I can say is they are named appropriately and they are awesome.

These are ridiculously easy and quick to make.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Almond Cookies
Print
Ingredients
  1. 2 C Almond Flour
  2. ¼ C Arrowroot
  3. 1½ t Baking Powder
  4. 1T Almond Extract
  5. 1 t Vanilla Extract
  6. ½ C Sugar Free Maple Syrup
  7. ½ C Melted Butter
  8. 8 Drops Liquid Sucralose
Instructions
  1. Preheat oven to 325 degrees.
  2. Combine dry ingredients.
  3. In separate bowl, combine liquid ingredients.
  4. Add in dry ingredients, mix until smooth and let sit for 10 minutes until thickened as in a soft cookie dough.
  5. Mix again and place by the spoonful (I use a scoop for uniformity) onto a Silpat or parchment lined baking sheet and bake 15-20 minutes or until browning begins at the edges. Cookies will spread and be relatively flat.
  6. Makes 12 large cookies 3½” in diameter or 36 small cookies 2” in diameter.
  7. Small
  8. 62 Calories, 1.4g Protein, 2.3g Carbs, .7g Fiber, 1.6g Net Carbs
  9. Large
  10. 186 Calories 4.1g Protein, 7.0g Carbs, 2.1g Fiber, 4.9g Net Carbs
Notes
  1. I made them large with a #24 (3T) scoop and got exactly 12 cookies and with a #70 scoop (1T) I got exactly 36 so…3 smalls equal 1 large and you are probably less likely to eat 6 smalls than 2 large.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Magic Bars

Low Carb Magic BarsThis is my rendition of the famous Eagle Brand recipe for Magic Bars.

I personally never count calories because if you are really & truly eating LCHF calories do not matter.  You get and keep that “full feeling” from the fat you are eating.  Now I will admit these are not for the faint of heart if you are paying attention to calories and if you do then these are not for you but man oh man these are good, good, good and if nothing else you can use Step 1 to make Sweetened Condensed Milk.

I am betting from the number of servings (30) and the size of the pan that one Eagle Brand portion is about the size of a postage stamp.  Good luck on that one.  Apples to Apples about two servings of the original to one of mine with ten times the carb count.  Yikes!

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Magic Bars
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Ingredients
  1. Step 1-Topping
  2. 1 C Heavy Cream
  3. 12 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  4. ⅛ t Xanthan Gum
  5. ⅛ t Guar Gum
  6. ¼ t Vanilla Extract
  7. 2 T Cold Butter
  8. Step 2-Crust
  9. ¾ C Almond Flour
  10. ¼ C Ground Pecans
  11. 6 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  12. ¼ C Melted Butter
  13. Step 3-Filling
  14. 1 C Heavy Cream
  15. 1 C Sugar Free Chocolate Chips
  16. 4 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  17. ⅓ C Chopped Walnuts
  18. ⅓ C Chopped Pecans
  19. ⅓ C Sliced Almonds
  20. ¾ C Unsweetened Coconut Flakes
Instructions
  1. Step 1-Topping
  2. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. This is now essentially a sweetened condensed milk. Taste it and you will see.
  5. Step 2-Crust
  6. Add sweetener to melted butter, combine with ground nuts and press into a 6”x6” pan. Bake in 350 Degree oven 10-12 minutes or until it just begins to hint at brown.
  7. Step 3-Filling
  8. Heat heavy cream to just under boiling.
  9. Add chocolate chips & sweetener.
  10. Stir until all chips are melted.
  11. Add three nuts & coconut and mix thoroughly.
  12. Spread over crust.
  13. Spread “sweetened condensed milk” on top.
  14. Bake at 350 degrees about 20-25 minutes or until topping just begins to hint at brown in spots.
  15. Cool completely and refrigerate for at least several hours and over night is best.
  16. Cut into 12 bars.
  17. Servings: 12
  18. 361 Calories, 1g Protein, 6.6g Carbs, 2.6g Fiber, 4g Net Carbs
Comparison
  1. Mine: 12 Servings 361 Calories, 1g Protein, 6.6g Carbs, 2.6g Fiber, 4g Net Carbs
  2. Eagle Brand: 30 Servings 190 Calories, 3g Protein, 21g Carb, 1g Fiber, 20g Net Carbs
  3. Each serving of the original Eagle Brand Magic bar is about the size of a postage stamp so let's get real here. Most people would eat 3-4 servings for a total of 60g-80g net carbs...and that's just for dessert.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Carbalose Bread Pudding/Vanilla Cream Drizzle

Bread PuddingBread Pudding what to say. Simple & tasty and it will feed an army.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Bread Pudding/Vanilla Cream Drizzle
Print
Pudding
  1. 8 Oz. Stale Carbalose Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 T Vanilla Extract
  5. ½ C Just Like Sugar or Just Like Sugar Brown
  6. ¼ C Melted Butter
  7. 8 Drops Liquid Sucralose
Vanilla Cream Drizzle
  1. 1 C Heavy Cream
  2. 12 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  3. ⅛ t Each Xanthan Gum & Guar Gum (I just keep mine mixed 50-50)
  4. ¼ t Vanilla Extract
  5. 2 T Cold Butter
Pudding
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Just Like Sugar in a medium bowl, whisk in heavy cream, add the melted butter & Sucralose and whisk one more time.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. Divide into 16 portions,serve warm, and drizzle with vanilla cream.
  8. Refrigerate leftover pudding.
Vanilla Cream Drizzle
  1. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  2. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  3. This is essentially now a sweetened condensed milk and may be used as such in other recipes. Taste it-you’ll see.
  4. Nutritionals-Pudding
  5. 16 ½ Cup Servings
  6. 185 Calories, 4.9g Protein, 5.4g Carbs, 2.8g Fiber, 2.6g Net Carbs
  7. 8 1 Cup Servings
  8. 370 Calories, 8.8g Protein 10.8g Carbs, 5.6g Fiber, 65.2g Net Carbs
  9. Nutritionals-Drizzle
  10. 1 T 16 Servings
  11. 64 Calories, .3g Protein, .4g Carbs, 0g Fiber, .4g Net Carbs
Notes
  1. Be careful with the drizzle because it is easy, easy, easy to eat, eat, eat…with a spoon. This stuff is good on a brick.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Cherry Almond Bread Pudding

Cherry Almond Bread PuddingSomewhere long ago and far away I was dabbling in the kitchen (better dabbling than babbling) and just kind of came up with this recipe.  Cherries and almonds are one of those food marriages made in heaven so I thought I would run a Cherry Almond Bread Pudding it as a special dessert item in the restaurant and it was a hit.  People would come back in to have a cup of coffee and bread pudding and I didn’t have it.  So…I decided to put it on the menu permanently and it stayed as a customer favorite.  Here it is in its low carb form and I absolutely cannot tell any difference and since you never had my restaurant version you definitely won’t know either.

Bread pudding begs for a sauce…any sauce…please, just give me a sauce and this is the way I served it in the restaurant.  So simple…so good…just warm & drizzled with a little heavy cream or better yet Sweetened Condensed Milk

I don’t care how you cut it traditional bread pudding has never been low carb but just a half cup with Carbalose Flour Bread is terrific and even a cup is only 6.8g net carbs and after a filling dinner?…I doubt you could begin to eat a full cup of this.

This is one of my easier recipes to make and you will need Carbalose Flour Bread cubes for it.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cherry Almond Bread Pudding
Print
Ingredients
  1. 8 Oz. Carbalose Stale Large Bread Cubes (About 5½-6 Cups)
  2. 3 Eggs
  3. 2 C Heavy Cream
  4. 1 t Vanilla Extract
  5. 1 t Almond Extract
  6. ¼ C Sliced Almonds
  7. ½ C Chopped Canned Sour Cherries In Water (Juice Drained)
  8. ½ C Just Like Sugar or Just Like Sugar Brown
  9. ¼ C Melted Butter
  10. 8 Drops Liquid Sucralose
Directions
  1. Leave cubed bread on the counter in a bowl overnight and when you walk by, toss it.
  2. Preheat the oven to 325°.
  3. Butter an 8” glass baking dish.
  4. Whisk eggs & Just Like Sugar in a medium bowl, whisk in heavy cream, and add the rest of the ingredients except bread cubes.
  5. Pour the liquids over the bread cubes, mix gently, let sit for 15 minutes and mix again.
  6. Put in baking dish on a sheet pan, and bake for 35-40 minutes. Baking time varies based on staleness of bread. It’s done when the middle is slightly puffy and the eggs are just cooked.
  7. While still warm divide into 16 portions and serve drizzled with a little heavy cream.
  8. Refrigerate leftover pudding.
  9. 16 ½ Cup Servings
  10. 198 Calories, 5.3g Protein, 6.5g Carbs, 3.1g Fiber, 3.4g Net Carbs
  11. 8 1 Cup Servings
  12. 396 Calories, 10.5g Protein 13g Carbs, 6.2g Fiber, 6.8g Net Carbs
Low-Carb Scams http://low-carb-scams.com/

Low Carb Peanut Butter Chocolate Chip Cookie Dough

The other day I found two recipes on Robyn Stone’s website www.addapinch.com  and all I could do was drool.  They sounded so good I decided to low carb ‘em and now I can drool at my own concoctions.  This is the other one.  Candy Bar Dip

This is so simple it is ridiculous and an easy fix for unexpected company.  This is NOT a cookie dough for baked cookies, it’s a dough to eat with a spoon.  I know all of us low carbers eat a lot of peanut butter in many forms and this is just one more way.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Peanut Butter Chocolate Chip Cookie Dough
Print
Ingredients
  1. ¼ C Heavy Cream
  2. ¼ C Almond Meal
  3. ¼ C Peanut Butter
  4. 2 T Melted Coconut Oil
  5. ½ t Vanilla Extract
  6. 7 Drops Liquid Splenda
  7. ¼ C Chopped 65% Chocolove Bar
  8. ¼ C Crushed Peanuts
Directions
  1. Mix peanut butter, almond meal, coconut oil, heavy cream, vanilla extract, and Splenda.
  2. Blend in chocolate and crushed peanuts.
  3. 6 Servings
  4. Serving Size ¼ Cup
  5. 216 Calories, 5.3g Protein, 6.9g Carbs, 2.3g Fiber, 4.6 Net Carbs
Notes
  1. Chow down with a spoon baby.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Candy Bar Dip

I found two recipes on Robyn Stone’s website at www.addapinch.com the other day and all I could do was drool.  They sounded so good I decided to low carb ’em and now I can drool at my own concoctions.  This is the other one.  Peanut Butter Chocolate Chip Cookie Dough

This is so simple it is ridiculous and an easy fix for unexpected company.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Candy Bar Dip
Print
Ingredients
  1. 4 oz Cream Cheese
  2. 4 T Unrefined Coconut Oil
  3. ½ C Chopped 73% Cherry Chocolove Bar (⅓ Bar)
  4. ½ C Toasted Unsweetened Coconut
  5. ½ C Toasted Sliced Almonds
  6. ¼ C Heavy Cream
  7. 1½ t Vanilla Extract
  8. ⅛ t Almond Extract
  9. 14 Drops Liquid Splenda
Instructions
  1. Directions
  2. Beat cream cheese, coconut oil, vanilla extract, almond extract, and liquid Splenda.
  3. Blend in heavy cream.
  4. Blend in chocolate, coconut, and almonds.
  5. 8 Servings
  6. Serving Size ¼ Cup
  7. 211 Calories, 2.6g Protein, 5.2g Carbs, 1.8g Fiber, 3.4 Net Carbs
Notes
  1. If you are serving this to guests save 1 T each chocolate, coconut, and almonds to sprinkle on top.
  2. No need to melt the coconut oil.
  3. I don’t know how to tell you to eat this stuff. We eat it with a spoon but for company you may want to serve it with thinly slices apple wedges.
  4. Toasting the coconut is not a necessity-it is just what I did.
  5. If it seems too thick add another tablespoon or two of heavy cream.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Milk Chocolate Candy

This was experiment that went terribly wrong and then fabulously right.  I was trying to make ganache with heavy cream and unsweetened baking chocolate-Whoa Nellie, that did not work.  What a no-go that but…it pretty much looked the color of milk chocolate so I thought what the heck.  I added a little vanilla, a little sucralose, tasted it, and voila-perfect milk chocolate. So…here is my experiment…gone deliciously wrong.  Enjoy.

I will say this-my husband is already addicted to this mistake and he is not a diabetic but…

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Milk Chocolate Candy
Print
Ingredients
  1. ½ C Heavy Cream
  2. 1 Oz Bar Unsweetened Bakers Chocolate Grated or Chopped Finely
  3. ¼ t Vanilla (Or A Bit More If Wanted)
  4. 12 Drops Liquid Splenda
Directions
  1. Heat heavy cream to just under boiling-you want it very hot.
  2. Remove from heat.
  3. Add Chocolate and stir until completely incorporated. In the beginning it will look “grainy” and this will disappear. If needed put back on heat for just a moment or so.
  4. Add vanilla and Splenda and mix in.
  5. If you have a candy mold this will make 18 pieces of candy and if not-line a sheet pan with parchment or better yet your Silpat and spread evenly and stick it in the refrigerator and even better-the freezer.
  6. You will need to handle it gingerly and break it quickly and then keep it refrigerated.
  7. For all the world you will think this is milk chocolate.
  8. 18 Pieces
  9. 31 Calories, 3.3g Fat, .3g Protein, .7 Carbs, .3g Fiber, .4g Net Carbs
Notes
  1. I didn’t do it but for a little better stability you might try a couple tablespoons of butter or coconut oil. It won’t hurt it and I doubt it would alter the taste any.
  2. If you go the sheet pan parchment paper or Silpat route I think you could easily add some chopped walnuts. Interestingly, though this tastes like milk chocolate it has the consistency of fudge and again I haven’t tried it yet but I plan to. After all, nothing about this recipe was planned.
  3. Good grief, you could add anything you want to this.
Low-Carb Scams http://low-carb-scams.com/

 

Low Carb Carbalose Flour Cinnamon Walnut Rolls

Carbalose Flour Cinnamon Walnut RollsThere are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour.  I hope by the time you make these you find these Carbalose Flour Cinnamon Walnut Rolls are the best.

My all-time favorites from long ago and far away were the rich rum sticky buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more.  To look at my copy of the book you would think it was 60 years old but really-I have only had it 25.

 All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Cinnamon Walnut Rolls
Print
Dough
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil (plus 1 T For Oiling Pan)
  5. 2 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Beaten Egg (Reserve 1 T)
  10. ¼ C Warm Heavy Cream
  11. 12 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1½ T Yeast
  14. 1 t Sugar
Filling
  1. 2 C Ground Walnuts (Reserve ¼ C)
  2. 2 t Cinnamon
  3. ½ C Sweetener Of Choice (I Use Just Like Sugar Baking)
  4. ½ C Soft Butter
Drizzle
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. 1½ t Vanilla Extract
  4. ¼ C Melted Butter
  5. 6 Drops Liquid Sucralose
Directions
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Mix egg, reserve 1 T and then add cream.
  5. Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
  6. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  7. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 30 minutes.
  8. Invert dough onto bench floured countertop (or your trusty Silpat) and roll out rectangle to about 12”x16”.
  9. Brush 2” egg wash around the perimeter of the dough.
  10. Mix nuts, cinnamon, & sweetener.
  11. Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
  12. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  13. If, after you roll your dough it is not 16” it will easily stretch and if you have any butter-sugar mixture get on the counter just sop you roll log in it and proceed. With seam down-cut log into 16 rolls about 1” wide.
  14. In an oiled 10x10 pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll.
  15. Cover and rise 30-45 minutes. They will not rise too much.
  16. Put Rolls in 340 degree preheated oven for 30-35 minutes or until golden brown. Cool slightly.
  17. Put cream cheese in small bowl and beat. Add melted butter & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
  18. Pour drizzle all over top and sprinkle with remaining walnuts.
  19. Best served warm and if not warm then best just served. These rolls freeze well.
  20. 16 Servings
  21. 250 Calories, 5.6g Protein, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs
Notes
  1. Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Carbalose Flour Almond Raspberry Braid

Carbalose Flour Almond Raspberry BraidIt seems unbelievable when you look at this braid that it could possibly be low carb.  This is lovely and perfect with afternoon tea or a Sunday brunch.  With this basic **Carbalose Flour Braid recipe you can also fill it with savory vegetables Vegetable Mélange Encased In Pastry or meats or a combination of both to make a meal for two or a nice side dish for six people.  The combinations are almost endless.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Almond Raspberry Braid
Print
Ingredients
Dough
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 10 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
Filling
  1. 1 C Sugar Free Raspberry Preserves
Drizzle
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. ½ t Vanilla Extract
  4. ¼ t Almond Extract
  5. 1 T Melted Butter
  6. 6-7 Drops Liquid Sucralose
  7. ¼ C Toasted Sliced Almonds
Directions
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Add beaten egg and heavy cream to processor, start, add water & yeast and process at least one minute.
  5. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  6. Since you will be rolling this into a rectangle place dough in your bread pan, cover with film and let rise about 30 minutes.
  7. Invert dough onto bench floured countertop and roll out rectangle to about 10”x16”.
  8. Now, leaving center 4” uncut and beginning at the top, cut every ¾” down one side and correspondingly down the other side at about a 60 degree angle. I use a bench scraper for this because it is blunt but it will cut completely through the dough and if you have to use a knife be very careful not to cut your counter.
  9. Spread center 2 ½” with raspberry filling.
  10. Brush about 1” of the inside braid tips with your reserved beaten egg.
  11. Starting, again at the top, bring one braid across filling and cross it with one from the other side all the way down.
  12. OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer braid to parchment lined sheet pan. (Or better yet your Silpat) Once you have made the transfer you can re-position and stretch it.
  13. Brush the entire braid with egg wash, cover with film and let rise 15-20 minutes. It may not rise much and it will a little in the oven. You want pastry a bit denser and not bread-like.
  14. Put Braid in 340 degree preheated oven for 25-30 minutes or until golden brown. Let cool completely.
  15. Put cream cheese in small bowl and beat. Add melted butter & both extracts and start adding the warm heavy cream a little at a time until it will “drizzle” and then drizzle the top of your braid and sprinkle with toasted almonds. Voila-finished.
  16. 12 Servings
  17. 143 Calories, 5.7g Protein, 11.7g Carbs, 3.2g Fiber, 8.5g Net Carbs
Notes
  1. There are certainly other options for your filling. Any sugar free jam would work and any butter, sugar, and ground nut combo would work. So experiment and have fun. An orange glaze on a strawberry filled pastry comes to mind.
  2. If it’s summer and you have access to fresh raspberries the drizzle is wonderful on them too.
  3. **If you decide to use this braid recipe with a savory filling reduce Sucralose to 4 drops.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Cranberry Orange Mousse

Low Carb Cranberry Orange MousseYou will need leftover Cranberry Orange Relish  to make this recipe. I have given another example of this recipe Almond Butter Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, raspberry, and blueberry come to mind.  The ingredients are basic and anything else may easily be substituted. 

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cranberry Orange Mousse
Print
Ingredients
  1. ¾ C Heavy Cream
  2. 4 Oz Cream Cheese
  3. 1 t Gelatin
  4. 2 T Cold Water
  5. ½ C Orange Cranberry Relish
  6. 1 T Orange Extract
  7. 12 Dps Liquid Splenda
Directions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water and let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 5 second bursts until it turns into a liquid.
  2. Beat heavy cream and gelatin to form soft peaks.
  3. Beat room temperature cream cheese, relish, orange extract, and Splenda in another small bowl.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. Serves 4
  6. 350 Calories, 6.3g Protein, 4g Carbs, 1g Fiber, 3g Net Carbs
Low-Carb Scams http://low-carb-scams.com/

Low Carb Almond Butter Mousse

Low Carb Almond Butter MousseAlmond MousseI have given another example of this recipe Cranberry Orange Mousse and now using your imagination I’ll bet you can come up with a lot more flavors to “mousse”.  Strawberry, raspberry, and blueberry come to mind.  The ingredients are basic and anything else may easily be substituted.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Almond Butter Mousse
Print
Ingredients
  1. ¾ C Heavy Cream
  2. ½ t Gelatin
  3. 2 T Water Cold
  4. 4 Oz Cream Cheese
  5. ¼ C Almond Butter
  6. 1 t Vanilla
  7. ⅛ t Almond Extract
  8. 12 Dps Liquid Splenda
Directions
  1. Put cold water in tiny microwaveable glass bowl, sprinkle gelatin over water and let it sit about 5 minutes and do not stir. This is called blooming. Put in microwave and give it 5 second bursts until it turns into a liquid.
  2. Beat heavy cream and gelatin to form soft peaks.
  3. Beat room temperature cream cheese, almond butter, vanilla & almond extracts, and Splenda in another small bowl.
  4. Gently fold in about half of the whipped cream. Fold in the remaining cream making sure it is mixed thoroughly.
  5. Serves 4
  6. 350 Calories, 6.3g Protein, 4g Carbs, 1g Fiber, 3g Net Carbs
Low-Carb Scams http://low-carb-scams.com/

Low Carb Coffee Mocha Pot de Creme

Low Carb Coffee Mocha Pot de CremeMany have ask:  Chocolate & Coffee what’s not to love?  Like most other people my answer is NOTHING. This is so easy and so good.

 

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Coffee/Mocha Pot de Creme
Print
Ingredients
  1. 1 Cup Heavy Cream
  2. 1 T Instant Coffee
  3. ¼ C Very Hot Water
  4. ½ t Vanilla Extract
  5. 2 Egg Yolks
  6. 3 Drops Liquid Sucralose
  7. 1 Oz 65% Chocolove Bar Or One Third Bar
Directions
  1. Preheat the oven to 325 degrees.
  2. Pour the heavy cream into a saucepan and place over medium heat. Bring the cream to a brief simmer, add chocolate and stir to melt.
  3. Mix hot water and instant coffee and add to cream.
  4. In a large bowl, whisk the egg yolks, vanilla, and Splenda. Temper the yolks by gradually whisking the hot cream into the yolk mixture.
  5. Pour the egg-cream mixture into 4 ramekins, filling about ¾ full. Fill a baking pan with ½” inch hot water. Carefully place the ramekins in the water bath and bake for about 20-25 minutes, the center should still jiggle just a bit. Remove the pan from the oven and let the ramekins cool in the water for 10 minutes.
  6. Refrigerate for at least 2 hours. Serve chilled with a dollop of whipped cream.
  7. 4 Servings
  8. 272 Calories, 3.1g Protein, 5.7g Carbs, .8g Fiber 4.9g Net Carbs
Notes
  1. This recipe may easily be doubled or even tripled.
  2. I used to use Nevada Manna chocolate chips for all kinds of things and unfortunately I don’t think they are making them anymore. They have not been available through Netrition or Amazon for a very long time but I find the 65% Chocolove bar to be an extremely good replacement. It only has 12 net carbs per third bar (six little squares) and divided by four 3 net carbs per person. Every once is a while I pop one little square and just suck on it till its gone and 2 carbs are not going to kill anyone.
Low-Carb Scams http://low-carb-scams.com/

Low Carb Chocolate Candy

Low Carb Chocolate CandyWARNING!!  Addictive, but then I guess if you need an addiction, chocolate is the best that I know of.

 

You will need a 15 piece silicone chocolate mold for this and Fat Daddio’s has a lot of them and may be seen here: http://www.fatdaddios.com/catalog/silicone-4-0-1

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chocolate Mocha Candy
Print
Ingredients
  1. ½ C Cocoa Powder
  2. ½ C Coconut Oil
  3. 10 Drops EZ-Sweetz
  4. 1½ t Vanilla Extract
  5. 1 T Instant Espresso
Directions
  1. Heat coconut oil to liquid. Add cocoa powder, vanilla, splenda, and espresso powder (if wanted).
  2. Mix thoroughly to combine.
  3. Taste the mixture and add more Splenda to taste. It should taste like a good dark chocolate.
  4. Fill candy mold being careful not to over fill. I put the candy mold on a sheet pan because it is very flexible and easy to spill so all you have to do is stick them in the freezer for about 30 minutes, pop the chocolates out of the mold and ENJOY!
  5. Keep refrigerated.
  6. About 20 pieces
  7. 52 Calories, .4g Protein, 1.2g Carbs, .7g Fiber, .5g Net Carbs
Notes
  1. Best not to eat more than 2 pieces at any given time because the fat content is high and it will make you feel very full.
Low-Carb Scams http://low-carb-scams.com/

Low Carb New York Cheesecake

New York CheesecakeThe secret to this Low Carb New York Cheesecake is definitely the crust-I mean seriously, how tough is it to make a good low carb cheesecake for Pete’s sake?

April 7th, 2011 I submitted a Cheesecake recipe using GG BranCrisps as the crust base.  It won some contest and I received a free case of the product.  I have to say I am a little embarrassed by it but hey, who isn’t embarrassed every once in a while.  Recipe Winner posted here but don’t use this as the one below is far, far better.  So I guess if Iamketoincanada thinks her cheesecake is the best low carb keto cheesecake ever, and it’s based on mine, what does that make my cheesecake?  Maybe the best Ever, Ever?

You will not be able to tell the difference between this cheesecake and any dense, stick to the roof of your mouth, New York cheesecake.  It’s the crust and nothing but the crust and now that you have the crust recipe you can apply it to any recipe calling for a graham cracker crust and I would think any low carber would find this an invaluable recipe for any number of pies.

Not exactly a picture of cheesecake, I know, but the picture below is a piece of must have equipment.  I use it to tamp down the crust in this recipe, crush juniper berries and to pound all kinds of things.  It is very heavy and I have not found any other meat pounder that begins to compare.  Norpro Meat Pounder

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

New York Cheesecake
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Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C Just Like Sugar*, 12 drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  4. ¾ C Melted Butter
Filling
  1. 24 Oz-3 Packages Original Philadelphia Cream Cheese
  2. 1 T Vanilla Extract
  3. ¾ C Just Like Sugar or 18 Drops EZ-Sweetz Liquid Sucralose
  4. ¼ C Heavy Cream
  5. 3 Eggs
Topping
  1. ½ C Sour Cream
  2. ½ t Vanilla Extract
  3. 1 Drop EZ-Sweetz Liquid Sucralose
Directions For Crust
  1. Put all ingredients in food processor and mix until well incorporated.
  2. There is no need to butter or spray pan-crust will not stick.
  3. Press well into and up sides of a 9”x1½” round removable bottom cake pan or a 9” springform pan. I prefer to use a cake pan-it is deeper than a tart pan.
  4. Blind bake in preheated 350 degree oven 10 minutes.
  5. Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
  6. Put back in oven until it just begins to brown.
  7. Remove from oven and maintain heat.
Directions For Filling
  1. Beat cream cheese, vanilla, and sweetener until smooth.
  2. Add eggs 1 at time and blend on low only until mixed.
  3. Add heavy cream and just blend.
  4. The idea is to have as few air bubbles as possible.
  5. Fill baked crust. It will be full-but have no fear.
  6. Bake 10 minutes at 325 degrees, turn down heat to 300 degrees and bake 30-35 minutes longer or until just barely set in center.
  7. Remove from oven, cool completely, on counter top.
Directions For Topping
  1. Mix well and cover top of cooled cheesecake being careful not to get on crust.
  2. Return to preheated 400 degree oven for 8 minutes.
  3. Cool again. Cover, and refrigerate for at least 4 hours. Overnight is better. The longer it is in the refrigerator the more dense it will become.
  4. I add 6 medium mashed up strawberries, 2 T of water, and mix with 1 drop EZ-Sweetz Liquid to top. my cheesecake If any topping is added it will increase carbs just slightly.
  5. Serves 16
  6. 402 Calories, 8.6g Protein, 6.4g Carbs, 2.4g Fiber 4.0g Net Carbs
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For a smaller crust:

Smaller Crust
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Ingredients
  1. 1¾ C Almond Flour
  2. ½ C Ground Pecans
  3. 6 T *Just Like Sugar or 9 drops EZ-Sweetz Liquid Sucralose
  4. ½ C Melted Butter
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Low Carb Lemon Curd

Low Carb Lemon CurdWhen I was just a lass of three my father said to me-come here and take a lesson from the lovely lemon tree.  Lemon tree very pretty and the lemon flower is sweet, but the fruit of the poor lemon is impossible to eat.

Yes, I am 67 years old, and yes, as a teenager in the 1960’s I loved Peter Paul & Mary.  Now we know that the lemon can indeed be sweet. To read more see THE TRULY INCREDIBLE EGG

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Lemon Curd
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Ingredients
  1. 2 Egg Yolks
  2. ¼ C Lemon Juice
  3. 5 Drops EZ Sweetz Liquid Sucralose
  4. 6 T Butter
Instructions
  1. Have all ingredients at room temperature.
  2. Put egg yolks, sucralose, and lemon juice is small metal bowl.
  3. Put over very low heat and beat constantly with a whip until mixture begins to slightly thicken being careful not to curdle the yolks. This should take about 6-7 minutes and longer if you double or triple the recipe.
  4. Remove from heat and beat in butter 1T at a time. As one T is finished add another and so on.
  5. This recipe may easily be doubled or tripled.
  6. If ¼ C of lemon juice is not enough then add a little more 1T at a time.
  7. Divide into two small bowls.
  8. Serves 2
  9. 370 Calories, 3.2g Protein 2.5g Carbs, .1g Fiber 2.4g Net Carbs
Notes
  1. I use my egg whites to make the Hazelnut Parmesan Crackers.
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Low Carb Cheesecake Pumpkin Pie

Cheesecake Pumpkin PieWe can all make a low carb cheesecake or pumpkin pie but a Cheesecake Pumpkin Pie is something to behold. There are hundreds of recipes all over the internet and the secret to this pie is the crust and when finished, the stunning visual  of the swirled cream cheese.  This will easily serve 12 and up to 16.  Pumpkin pie shouldn’t be just for Thanksgiving anymore.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cheesecake Pumpkin Pie
This is originally from Bon Appetite in 1992. I made it for years every Thanksgiving and now make it low-carb. After a big turkey dinner with all the trimmings, it will easily serve 12-16.
Print
Crust
  1. 2¼ C Almond Flour
  2. ¾ C Ground Pecans
  3. ½ C *Just Like Sugar Brown
  4. ¾ C Melted Butter
Filling
  1. 8 oz Cream Cheese
  2. 6 T Sour Cream
  3. ½ C *Just Like Sugar
  4. 2 Eggs
  5. 1 C Libby’s Pure Pumpkin
  6. ¾ t Cinnamon
  7. ¼ t Ground Ginger
  8. ⅛ t Ground Cloves
Directions For Crust
  1. Put all ingredients in food processor and mix unto well incorporated.
  2. Press well into and up sides of a 9”x1½ ” round removable bottom cake pan. I prefer to use a cake pan-it is deeper than a tart pan.
  3. Blind bake in preheated 350 degree oven 10 minutes.
  4. Remove from oven and “tamp down” bottom and sides. You want the crust to be ‘dense’.
  5. Put back in oven until it just begins to brown.
  6. Remove from oven and maintain heat.
Directions For Filling
  1. Beat cream cheese, sour cream and sweetener until smooth.
  2. Add eggs 1 at time and blend only until mixed.
  3. Reserve ½ C.
  4. Add pumpkin, cinnamon, ginger, and cloves to remaining cream cheese mixture and blend.
  5. Fill baked crust.
  6. Take reserved cream cheese mix and dot the pie generously 1T. at a time.
  7. Use the tip of a toothpick to ‘swirl’ the dots.
  8. Bake 30 minutes until just barely set in center.
  9. Remove from oven, cool completely, cover and refrigerate.
  10. Serve with whipped cream.
  11. 12 Servings
  12. 351 Calories, 8.1g Protein, 35.2g Fat, 7.9g Carbs, 3.8g Fiber, 4.1g Net Carbs
  13. 16 Servings
  14. 271 Calories, 6.1g Protein, 26.4g Fat, 6.0g Carbs, 2.8g Fiber, 3.2g Net Carbs
Notes
  1. Crust is included in nutritionals.
  2. Just Like Sugar & Just Like Sugar Brown. *Both these products are pure inulin made from chicory root and have 0 calories and zero carbs so, if you want more fiber in your diet these products are wonderful. They are also relatively expensive but now that I have them I use them like crazy.
Adapted from Bon Appetite
Adapted from Bon Appetite
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