Cinnamon Coffeecake

cinnamon-coffeecakeThis light, fluffy coffeecake was a BIG hit with the hubs this morning.  I used an old tried and true bread recipe and topped it off with a classic cinnamon-butter topping.  DELICIOUS!  You can use a  smaller pan to allow it to rise even higher if you like!  May take a bit longer to cook if you do that.    This one’s a keeper for us!  Hope you’ll try it soon!  This is not suitable until you are well past the Induction phase of Atkins due to the CarbQuik in it, which contains a small amount of real wheat product.

Many delicious low-carb recipes like this can be at your fingertips with your very own cookbooks from LOW CARBING AMONG FRIENDS, by Jennifer Eloff and low-carb friends (me included).  Chef George Stella also brings you a wealth of delicious recipes you will love!  Order yours TODAY! from Amazon  or our direct order site: amongfriends.us/order.php.

TOPPING INGREDIENTS:

¼ c. Splenda

¼ c. erythritol

1 T. quality cinnamon

4 T. unsalted butter, melted

BATTER INGREDIENTS:

1 recipe Peggy’s Sliced Bread

2 T. warm tap water

1 tsp. dry yeast + ¼ tsp. sugar

VARIATION:  Add so chopped nuts to the top before baking.  If you like things sweeter, you can make a low-carb glaze and drizzle over the top (we prefer less sweet coffeecakes).

DIRECTIONS:   Preheat oven to 350º.  Line a 9 x 13″ pan with parchment, oiling the pan sides not covered with parchment.  Mix cinnamon, Splenda and erythritol in a small bowl and set aside.  Melt butter in small saucepan over low heat and then stir just HALF of cinnamon mixture into the butter.  Remove from heat.  Set both the dry and wet toppings aside for now.

Dissolve the yeast and sugar in the warm tap water in a small bowl.  Make the Peggy’s Sliced Bread per that recipe’s instructions (click link above), adding the yeast mixture to the softened cream cheese and egg mixture.  Whip these wet ingredients with a whisk until smooth.  Add the dry bread ingredients on top and stir well with a rubber spatula.  With your rubber spatula, scrape the batter into the prepared pan and spread the batter evenly. Sprinkle on the dry half of the cinnamon-sweetener mixture evenly.  Pop pan into 350º oven for 20 minutes.  Remove cake gently and drizzle butter-cinnamon mixture over the top and return to oven.  Bake for approximately 10-15 minutes longer or until that mixture appears to be being absorbed and is pretty dry to the touch on top in the center of the pan.  Cake should be done by then.  Ovens vary, so watch it on the second half of baking.  Enjoy hot with your favorite tea or cup of java.

NUTRITIONAL INFO:   Makes 8 servings, each of which contains:  (not including optional nuts or glaze)

272.6 calories, 24.6 g fat, 10.8 g carbs, 5.43 g fiber, 5.37 g NET CARBS, 13.6 g protein, 354 mg sodium

Raspberry Cream Cheese Coffeecake

Raspberry Cream Cheese Coffeecake

I created a delicious coffeecake early on in my weight-loss journey.    It’s very filling with my addition of a flax topping.  This will be something I only make on very special occasions as it’s a little carb pricey.  I’ve only made it 2-3 times in 5 years I think.  But is sure was GOOD!   Thumbs up from hubby, too!  Made it again for company at Christmas so I thought I’d share it again with my readers who haven’t seen this one.

This recipe is not suitable for Atkins Induction.  Blueberries would do nicely in this for a nice variation. 🙂  You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this.  I would definitely stick with the granular erythritol or Splenda for the streusel topping, however.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

2½ c. almond flour (total)

½ c. hazelnut flour (total)

2 T. flax meal

1½ c. granular erythritol or Splenda (or sweetener of your choice to equal 1½ c. sugar)

3 eggs

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

¼ c. butter, unsalted, only slightly softened

1 tsp. cinnamon

1/2 c. sour cream

2 tsp. vanilla extract

2 T. oil of your choice (coconut, melted butter, extra light olive oil)

4 oz. cream cheese, softened

1 c. fresh raspberries (or frozen)

DIRECTIONS:  Preheat oven to 350º and grease 8″ square or deep round cake pan (this cake rises up nicely)

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well.  Add sour cream, oil, extract and 2 of the eggs.  Beat by hand until well blended.  Spread evenly into greased cake pan and set aside.

Now soften the cream cheese and add the 3rd egg.  Beat until smooth with a spoon.  Add 1/4 c. sweetener.  Carefully pour this evenly over the cake batter.  Try not to disturb cake batter too much as you try to get this evenly over the cake.  Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. butter.  A fork is easiest to do this with.  Try to break up the butter in the crumbly mixture as best you can.  You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below).  With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me).  Bake for 40 minutes or until done in center   Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each containing:

217 calories, 19.5 g  fat, 12.56 g  carbs, 3.13 g  fiber, 9.43 g  NET CARBS, 5.7 g  protein, 92.8 mg sodium

Quick Danish

Click to enlarge

Blueberry version shown above

I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe! TIP:  I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!

I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese.  Doused with cinnamon.  Nuked it on defrost for 20 seconds and man, oh, man, was it ever good!  A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using other berries.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! 🙂  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (right) :  Slice the bread laterally into 2 thins slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thin slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds in the microwave on defrost and serve while hot.

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.   this recipe is not suitable for Atkins Induction.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.phpcollection

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories, 21 g  fat, 16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS, 8.5 g  protein, 243 mg sodium

Strawbery Version:  Use 3 medium strawberries sliced:  5.3 NET CARBS

Blackberry Version:   Use 1/4 c. frozen blackberries: 7.3 NET CARBS

Cherry Version:  Use 1/4 c. canned tart cherries:  10.9 NET CARBS

Blueberry Version:  Use 1/4 c. fresh blueberries: 7.6 NET CARBS

 

Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

The flavor combo of walnuts and cranberries is hard to beat in my book.  This application of that flavor affinity is simply delicious.  So simple to make and what a lovely addition to your Holiday dessert offerings!

This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

INGREDIENTS:

1 c. my Einkorn Bake Mix (or use a lower-carb bake mix)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

1/8 tsp. KAL stevia (or sweetener of choice to equal 1/4 c. sugar)

1 c. fresh or frozen cranberries, coarsely chopped

½ c. walnuts, coarsely chopped

DIRECTIONS:   Preheat oven to 350º.  Grease a baking pie plate or quiche dish with coconut oil and set aside.  Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times).  Add the bake mix and sweeteners and stir/pulse until blended.  Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter.  Scrape batter into prepared dish, spreading evenly.  Pop into 350º oven for 35-40 minutes or until center passes a toothpick test.   Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.

NUTRITIONAL INFO:   Makes 6 servings, each contains :

264 calories, 23 g  fat, 9.25 g  carbs, 3.01 g fiber, 6.24 g  NET CARBS, 9.81 g  protein, 97 mg sodium (use a lower carb bake mix without Einkorn flour in it to pull net carbs down)

Quick Danish

Click to enlarge

Blueberry Quick Danish

I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  NOTE:  I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!

I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese.  Doused with cinnamon.  Nuked it on defrost for 20 seconds and man, oh, man, was it ever good!  A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using other berries.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! 🙂  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (right) :  Slice the bread laterally into 2 thin slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thin slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds in the microwave on defrost and serve while hot.

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: By personal preference, I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS

8.5 g  protein

243 mg sodium

Strawbery Version:  Use 3 medium strawberries sliced:  5.3 NET CARBS

Blackberry Version:   Use 1/4 c. frozen blackberries: 7.3 NET CARBS

Cherry Version:  Use 1/4 c. canned tart cherries:  10.9 NET CARBS

Blueberry Version:  Use 1/4 c. fresh blueberries: 7.6 NET CARBS

 

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

This is just one of many ways you could use my Individual Vanilla Cake recipe.  You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake!  But my husband doesn’t like nuts, so mine are baked sans nuts.   This is not suitable until you get to the grains rung of OWL.  Please bear in mind the nutritional info below does NOT include any nuts you add.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and other wonderful cooks to bring you a wealth of recipes you will love! Some of my low-carb creations appear in each of the 5 volumes! Order yours TODAY! from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 recipe Individual Vanilla Cakes

1/4 tsp. ground cinnamon

1 T. butter

1 T. erythritol or your favorite sweetener

DIRECTIONS:    Preheat oven to 350º and grease pans.  Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake.  That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish.  Slice laterally and spread ½ T. butter on each.  Replace top half of cake and top with remaining ½ T. butter (it will melt from the heat).  Mix erythritol and cinnamon and sprinkle on top.  Serve warm with coffee or tea.

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

Einkorn Cranberry Walnut Cake

Einkorn Cranberry Walnut Cake

This little snack or breakfast coffeecake is delicious.  I was looking at clafouti recipes today and one for a cherry clafouti caught my eye.  I decided that since I have never cared for the eggy, wetness of clafouti, I’d try it as a straight cake instead and toss in some walnuts for good measure. Good decision!  It came out GREAT!  I used cranberries I had previously frozen in the bag, but you could use fresh as well, or sugar-free dried berries if you make your own.

This recipe isn’t suitable until you reach the nuts and berries rung of the Atkins Phase 2 OWL carb ladder.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 c. my Einkorn Bake Mix (or use a lower-carb bake mix for lower carbs)

1/3 c. heavy cream

3 large eggs, beaten

3/4 c. erythritol sweetener

Dash of stevia (I used 1/8 tsp. KAL stevia)

1 c. chopped fresh or frozen cranberries

½ c. walnuts, coarsely chopped

DIRECTIONS:   Preheat oven to 350º.  Grease a baking pie plate or quiche dish with coconut oil and set aside.  Chop the berries and walnuts coarsely (I did so in my food processor pulsing a few times).  Add the bake mix and sweeteners and stir/pulse until blended.  Add the eggs and cream and pulse 1-2 more times to mix well into a chunky batter.  Scrape batter into prepared dish, spreading evenly.  Pop into 350º oven for 35-40 minutes or until center passes a toothpick test.   Slice into 6 servings and serve warm with coffee or cool and add a dollop of sweetened whipped cream when serving if you like.

NUTRITIONAL INFO:   Makes 6 servings, each contains (not including whipped cream):

264 calories

23 g  fat

9.25 g  carbs, 3.01 g fiber, 6.24 g  NET CARBS  (lower with other low-carb bake mix)

9.81 g  protein

97 mg sodium

Pineapple Bars

Pineapple Bars

Pineapple Bars

I made a delicious cake-like bar that can be eaten at breakfast or enjoyed as an afternoon snack.  Hot, it will need to be eaten with a fork on a plate; cooled you can pick them up and eat with your hands.  These would be a nice treat for a child’s school lunchbox.

This recipe is not suitable until the higher-carb fruits rung of the Atkins Phase 2 OWL carb reintroduction ladder.

Many more delicious gluten-free bread recipes for bread and baked goods await you in Jennifer Eloff’s latest cookbook series:  Low Carbing Among Friends.  You can have your very own set (or individual volumes) of this fast-selling 5-volume collection of recipes by some of the most talented low-carb cooks on the internet.  Order at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS:

1 T. warm water

1 tsp. dry yeast

¼ tsp. sugar (consumed by the yeast)

½ c. almond flour

1 T. oat fiber (omit for a 100% gluten-free version)

1/3 c. granular erythritol (or sweetener to equal 1/3 c. sugar)

¼ c. golden flax meal

¼ c. plain whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1½ c. shredded Monterrey Jack or mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1  20 oz. can of pineapple chunks, drained and chopped coarsely

STREUSEL TOPPING:  2½ T. cold butter, 1 T. cinnamon, 2 T. erythritol or Splenda, ¼ c. chopped walnuts (or other nuts) and ¼ c. flax meal

DIRECTIONS:  Preheat oven to 350º.  Grease an 8″ square metal baking pan and set aside. Dissolve the yeast with the warm water and sugar in a small saucer.  Set aside for now.

Soften cream cheese in medium mixing bowl.  Beat in the eggs, cream, vinegar, shredded cheeses and stir well until smooth. Add the proofed yeast mixture and stir again. Finally add the pineapple and stir.  Measure all the dry ingredients on top of the wet and stir with a rubber spatula to blend until you have a uniform mixture.  Scrape the batter into the prepared pan, spreading it evenly.

For the topping, using a fork, blend the cold butter, erythritol, 1 T. flax meal and cinnamon in a small bowl until it is a coarse, crumbly mixture.  Add the nuts, stir well.  Sprinkle evenly over the batter and pop pan into 350º oven.  Bake for about 35-40 minutes or until dry to the touch, firm in the center and lightly browned around the edges.  Cool a few minutes and cut evenly into 9 squares.  Serve warm on a plate with breakfast coffee or tea.   Store leftovers in a plastic bag in your refrigerator.

NUTRITIONAL INFO:   Makes 9 servings, each contains:

235 calories

20 g fat

4.48 g  carbs, 2.48 g  fiber, 2 g NET CARBS

11.8 g  protein

265 mg sodium

 

Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls

Einkorn Cinnamon Rolls

I’ve been wanting to start some experimenting with my best bread dough to date.  That is a dough inspired by Maria Emmarich’s Healthified Sub recipe (scroll down her page).  I eliminated the coconut flour and added Einkorn flour to her recipe instead. I decided today was a GOOD day for baking and here are the fruits of my labors!  Made some delicious cinnamon rolls for breakfast and even my picky husband enjoyed them!!  Not quite as good as all-flour buns, but it came in a close second!  🙂

Man, the house smelled like a bakery while these were baking!!…..you know that yeast-y smell?  These rose nicely, have a chewy crust and a soft texture inside.  I squirted a cream cheese glaze  on them, but you could also spread that around more like a frosting.  These were simply DELICIOUS!!  I got 8 cinnamon buns from this recipe.   Being made with psyllium, these are VERY filling and you will likely find one is all you can eat. I see that as a GOOD thing! built-in portion control. 🙂

It goes without saying this recipe is not suitable until you reach the grains rung of the Atkins carb reintroduction ladder in  Pre-Maintenance or Maintenance due to the Einkorn Flour.

I order my Einkorn Flour from Jovialfoods.com.  I order my NOW psyllium husk powder from Netrition.  It bakes up a darker final baked good than Jay Robb psyllium that Maria uses.  But I’m a tightwad and won’t spend $30+ when I can spend <$10 for something that works and tastes just fine to me.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

BASIC INGREDIENTS:  

1½ c. almond flour

5 T. psyllium husk powder (I used NOW brand)

2 tsp. baking powder

¼ tsp. sea salt

1 tsp. dry yeast

1/8 tsp. sugar  (consumed by yeast)

¼ c. Einkorn Flour

2 T. apple cider vinegar

3 egg whites (I use the kind in carton: ½ c.+1 T.)

3/4 c. boiling water

CINNAMON MIX:  Mix in a small bowl the following and stir well.

1 T. ground cinnamon

2 T. granular Splenda

2 T. erythritol

Dash stevia extract

GLAZE/DRIZZLE:

3 oz. cream cheese, softened

2 T. melted butter

2 T. Splenda (I used granular)

3/4 tsp. vanilla

Dash stevia extract

DIRECTIONS:   Preheat oven to 350º.  Mix all the dry ingredients (dry yeast too) in a large mixing bowl.  Stir well to be sure it is uniformly mixed.  Mix/whisk the egg whites and vinegar in a small bowl with a fork. Add boiling water and stir again. Add wet ingredients all at once to the dry ingredients, stirring quickly with the fork as you do so. As it begins to thicken up into a solid dough, switch to a rubber spatula and scrape down sides of bowl into the ball of dough, folding the dough several times to blend it well.  Roll dough between 2 silicone sheets or or 2 parchment sheets roughly into a rectangle that is 10 x 13″.  Gently with a knife, cut the rectangle into 8 long strips of dough without removing them from their position.  Brush strips with some water to moisten them (or butter if you’re feeling totally decadent, but water is calculated in numbers below) and sprinkle on all the cinnamon mixture as evenly as possible.  Now roll each strip into a tight, coil-like roll and set them cut side down onto a non-stick or lightly greased baking pan.   Pop pan into preheated oven and bake for about 40-45 minutes.  They don’t spread much but will rise quite a bit and then fall a bit when cooled.  Not to worry, this happens every time.  Drizzle glaze on tops with piping bag or sandwich bag with tiny hole cut in the corner.  If preferred, spread the glaze smooth like frosting with the back of a spoon.

NUTRITIONAL INFO:  Makes 8 iced cinnamon rolls, each contains:

262 calories

21.6 g  fat

14.61 g  carbs, 7.9 g  fiber, 6.71 g  NET CARBS

7.48 g  protein

226 mg sodium

 

 

 

Einkorn Apple Coffeecake

Einkorn Apple Coffeecake

Einkorn Apple Coffeecake

My husband brought home the sweetest apples this week!!  I have been wanting to try a fruit-topped cake with my new Einkorn Bake Mix, so I decided I’d give it a go.  It came out delicious!  So moist, it was almost like the pudding cakes of the 60’s.  Remember those?  🙂  Super yummy, this was, served warm with coffee.   You can lower carbs on this by cutting into 8 servings, using a smaller apple and/or using a low-carb bake mix that doesn’t contain Einkorn flour.  Carbquick will work in this recipe.   You could also use Bob’s Red Mill low-carb bake mix, or Jennifer Eloff’s Low Carb or Gluten Free Bake Mix, but as those don’t have fat in them, you’ll have to add some butter or coconut oil to your cake mixture, as my mix has fat in it already.

This is not suitable until the Pre-Maintenance or Maintenance phase of Atkins as the Einkorn flour pushes up the carbs a bit.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in the cookbooks! Order your 5-volume set TODAY! (also available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I am not paid for this book promotion nor for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

A slice ready to eat!

A slice ready to eat!

INGREDIENTS:

1 large apple, cored and sliced thin (I didn’t peel it)

¼ c. unsalted butter, melted

1½ tsp. cinnamon

2 T. erythritol

1½ c. my Einkorn Bake Mix

3 extra large eggs (or 4 large)

¼ c. + 2 T. Da Vinci Vanilla Syrup (or 6 T. water + 2 tsp. vanilla)

DIRECTIONS:  Preheat oven to 350º.  Melt the butter over medium-high heat in a non-stick skillet.  Add the cinnamon and mix well.  Add the apple slices and saute until tender but not mush.  Sprinkle the erythritol over the apples and stir well. Turn off heat and slightly cool so you can handle.  Remove apple slices to a plate to cool.  Sprinkle a bit more cinnamon (1/4 tsp or less) on the bottom of the buttery skillet.  Arrange the apple slices concentrically on the bottom of the pan.  I had just enough for 1 layer.

In a small mixing bowl or your food processor, beat the eggs well.  Add the DaVinci syrup and stir/pulse well. Add the bake mix and beat or pulse until pretty smooth.  Pour the batter evenly over the apples trying not to disturb your careful, decorative placement of the slices.  Pop into preheated 350º oven for about 15-20 minutes or until center of cake is dry to the touch.   Do not over brown.   Remove and cool a few minutes.  Loosen edges with a spatula.  Invert a serving platter over the skillet and invert.  Cake will drop right out.   Cut into 6 servings.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

298 calories

24.7 g  fat

14.31 g  carbs, 3.46 g  fiber, 10.85 g  NET CARBS

11.1 g  protein

132 mg sodium

 

Einkorn Cinnamon-Pecan Coffeecake

Einkorn Cinnamon-Pecan Coffeecake

Einkorn Cinnamon-Pecan Coffeecake

This quick little microwave coffeecake made with my new Einkorn Bake Mix was delicious.  We were amazed at how filling 1 slice (1/8 cake) was!  Even my coffeecake hound husband only had half a second slice.  This had a very nice, soft, slightly spongy texture.  It was moist and flavorful; sweet enough,  without being too cloyingly sweet.

This recipe is not suitable until the grains rung of the Atkins carb reintroduction ladder.  It is suitable for Keto diets if you can fit the carbs in your daily limits.  This would not be acceptable for Primal-Paleo on multiple levels.

BATTER INGREDIENTS: 

2 c. my Einkorn Bake Mix (you’re on your own with substitutions in this mix)

4 large eggs, beaten

¼ c. Davinci vanilla sugar-free syrup (or sweetener to =1/4 c. sugar + 1/4 c. water + splash vanilla)

2 T. erythritol (or 2 pkts stevia)

 

TOPPING INGREDIENTS:

¼ c. pecans or other nuts

2 T. erythritol (or 2 pkts. stevia or Splenda)

1 tsp. cinnamon

2 T. cold butter

DIRECTIONS:  I find this mix doesn’t bake as well (less rise) in conventional ovens as it cooks in a microwave, though not sure why.  But if you insist, or don’t have a MW, bake in oven at 350º for about 20-30 minutes. I forewarn it does not rise as well cooked in a conventional oven.  I hope to figure out exactly why that happens. I used a 7x7x2″ vegetable dish, but you could use an 8×8″ square baking dish, or any shaped dish that will hold about 4 c. batter. Oil the dish.

Pulse or blend topping ingredients in processor or blender or with fork in a small bowl and set aside. In another bowl, beat the eggs, Davinci syrup, erythritol until well-blended.  Add in the bake mix and stir until well blended.  Pour 1/3-1/2 the batter in the baking dish.  Crumble half the topping on the batter evenly.  Pour remaining batter evenly on top and crumble remaining topping on top.  Microwave on HI for 4½ minutes.  Check, if no longer wet in center, it’s done. May take 30 seconds longer in some microwaves.   Run knife around edges and tip upside down on serving plate or cutting board.  Cut into 8 portions and enjoy warm.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

257 calories

22 g  fat

9.05 g  carbs, 2.81 g  fiber, 6.24 g  NET CARBS

9.22 g  protein

123 mg sodium

 

 

 

Quick Breakfast Danish

Blueberry Quick DanishI discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  Fruit Danish!  Or at least a cross between that and a fruit-topped pancake type breakfast. 🙂

I keep some sort of plain, neutral low-carb bread at the ready in a gallon plastic bag in my refrigerator at all times.  That practice makes creating this for breakfast a snap!   Try all of the variations as they all came out delicious!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Several of my own creations appear in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not accept payment for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

1 slice Peggy’s Sliced Bread (per person being served)

Fruit or berries of your choice (specific ingredients and amounts noted below)

Small dollop cream cheese (about 2 tsp. per serving)

GENERAL DIRECTIONS: Take a piece of my Peggy’s Sliced Bread, slice it laterally into two thinner slices.  Dab 1 tsp. cream cheese on top of 1 slice.  Fill with a little fruit topping.  Douse with cinnamon for apple, peach or pineapple varieties.  Place second thin slice of bread on top and repeat.  Nuke it on defrost for 20 seconds and man, oh, man, is it ever good!

Some versions are a little carb-y.  What can I say….fruit is carb-y.   Net carb counts for some fruits and berries provided below.  Those early in OWL phase should stick to the berry versions.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using berries rather than the higher carb fruits.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! 🙂  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (shown  right) :  Slice the bread laterally into 2 thins slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thins slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds int eh microwave on defrost and serve while hot.

BLACKBERRY VERSION (BELOW)  OR BLUEBERRY VERSION (TOP OF PAGE):  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.

Click to enlarge (blackberry version)

Blackberry Quick Danish

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS (pineapple is pretty high in carbs)

8.5 g  protein

243 mg sodium

132 mg potassium

Made with 3 medium strawberries sliced:  5.3 NET CARBS

Made with 1/4 c. frozen blackberries: 7.3 NET CARBS

Made with 1/4 c. canned tart cherries:  10.9 NET CARBS (another high carb fruit)

Made with 1/4 c. fresh blueberries: 7.6 NET CARBS

Peach “Coffeecake”

Click to enlarage

Click to enlarage

I had 4 doughnuts leftover from the batch I made this week and decided to use up some peaches I had on hand this morning for a lovely quick breakfast “coffeecake”.  This could also be created with leftover muffins, biscuits or neutral-tasting low-carb bread slices.

I wasn’t very hungry, but did give in and taste this.  It was delicious and I will be using this recipe to use up both leftover donuts as well as fruit that is getting riper than one cares to eat whole.  It tasted every bit as good as the pic makes it look!  This is not suitable until Atkins Pre-maintenance or Maintenance (the higher carb fruits rung of the OWL carb ladder).   This could also be made with blackberries, raspberries, blueberries, grated apple, sliced pears or sliced plums.  Of course, the carb counts for the other fruits will require you to recalculate the net carbs.

INGREDIENTS:

4 my plain cake donuts

3 small ripe peaches (1½-13/4″ diameter), sliced thinly

3 T. butter

1 T. erythritol or granular Splenda

Sprinkle of pure stevia

1/4 tsp. cinnamon

DIRECTIONS:   Preheat oven to 350º.  If not already made up, bake the donuts by that recipe’s instructions and cool. Slice 4 of the donuts in half laterally and place int he bottom of a non-stick cake pan, non-stick tart pan or greased baking dish.  Top with the sliced peaches, evenly.  Sprinkle on the sweeteners and cinnamon.  Dot with the butter evenly.  Pop into the oven and bake for about 30 minutes so the peaches slightly cook.  Serve warm.

NUTRITIONAL INFO:  Makes 4 servings, each contains:

217 calories

17 g  fat

19.42 g  carbs, 10.2 g  fiber, 9.22 g  NET CARBS  (could be lower using berries instead of peaches)

6.22 g  protein

112 mg sodium

Cinnamon-Pecan Coffeecake

Click to enlarge

Click to enlarge

I made a cinnamon cake today that is very tasty.  It is textured much like a pound cake, dense.  I’m baking much less these days, but hubby begged me for something sweet for breakfast tomorrow.  I mixed most of the cinnamon into the batter of this cake, but next time I think I’m going to put most of it into the nut topping and only a little into the cake, so the cake will be lighter in color.  Directions have been changed to reflect this slight change.   This cake is not suitable until the nuts and seeds rung of the Atkins Phase 2 OWL carb ladder.   I would not be suitable for Primal or Paleo.  Hubby really likes this one, and not just for breakfast.  He enjoyed a piece after lunch today!

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

6 large eggs

4 T. melted butter or coconut oil

2/3 c. erythritol

¼ c. Splenda or other sweetener of your choice to equal ¼ c. sugar

1 pkt. stevia or 1/16 tsp. stevia extract

2½ c. almond flour

½ tsp. cinnamon

1 tsp. glucomannan powder

1 T. oat fiber (optional)

TOPPING:   4 T. erythritol, 20 pecan halves (chopped), 2 T. melted butter, and 3½ tsp. cinnamon

DIRECTIONS:   Preheat oven to 350º.  Lightly grease either a springform pan (what I used) or a very deep, 9″ round cake pan with melted butter or coconut oil.  Mix topping together in a small bowl and set aside.  In a medium mixing bowl, measure out and stir together the almond flour, glucomannan, and oat fiber.  In another medium mixing bowl, beat the eggs, erythritol, splenda and stevia with an electric mixer until light and fluffy.  Add 4 T. melted butter and blend together.  Immediately pour the egg mixture onto the dry ingredients and gently fold the two mixtures together using a rubber spatula.  Try not to overwork the batter or the eggs will deflate. When the mixtures are well-incorporated, pour the batter into the greased cake pan.  Sprinkle topping evenly on top and pop into 350º oven.  Bake for about 30-35 minutes or until a toothpick stuck into the center comes out dry.  Serve for breakfast warm with butter on top, or cold.  Store leftovers in the refrigerator.

NUTRITIONAL INFO:  Makes 10 servings, each contains:

286 calories

26 g  fat

8.37 g  carbs, 4.78 g  fiber, 3.59 g  NET CARBS  (4.48 net carbs if cut into 8 servings)

10.1 g  protein

53 mg sodium

50 mg potassium

14% RDA Vitamin B12, 23% iron, 13% manganese, 12% riboflavin, 16% selenium

Gluten-Free Grain-Free Cinnamon Bread

Click to enlarge

Gluten-Free Cinnamon Bread

This is my latest variation on my gluten-free focaccia bread recipe.  I just shaped the batter into 9 individual Cinnamon Bread Buns and sprinkled cinnamon and Steviva (blend of stevia and erythritol)  on them.   Hot out of the oven with butter they were VERY good.   They’re really too thin to slice, but making fewer would make them thicker and slicing would then be possible.  This is suitable for Phase 2 of Atkins when you reach the nuts and seeds rung of the carb ladder.  These are not suitable for Primal-Paleo unless you eat whey protein powder and cheese occasionally.

VARIATION:  You can snip a very few raisins to add for a raisin bread version.  You can add a little finely chopped, peeled peach or nectarine for a tasty version. You need to add those carbs below if you add raisins or peaches.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented cooks to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in each of the 5 volumes! Order your set TODAY! (also available individually) from Amazon or our direct order site: http://amongfriends.us/order.php

DISCLAIMER: By personal choice, I do not receive money for this book promotion nor for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

½ c. almond flour

¼ c. golden flax meal

¼ c. unflavored, unsweetened whey protein powder

1 tsp. baking powder

3 T. cream cheese, softened

2 large eggs, beaten

1 c. grated Monterrey Jack cheese

½ c. grated Mozzarella cheese

1 tsp. cider vinegar

1 T. heavy cream

1 T. water

Cinnamon

about 2 tsp. Steviva or sweetener of your choice

DIRECTIONS:  Preheat oven to 350º.  Soften cream cheese in medium mixing bowl in microwave.  Beat in the eggs, cream, water, vinegar and both cheeses.  Measure and add in all the dry ingredients and stir well with a rubber spatula. Line a sheet pan either with parchment paper or silicone sheet.  Scoop the batter onto the prepared pan into 9 equal portions. I used a 1/4 c. measuring cup.  Spreading the batter into circles the size you would like.  Sprinkle tops with cinnamon and 1/4 tsp. Steviva or other sweetener of your choosing. Pop into 350º oven and bake for about 20 minutes or until done to the touch in the center and just beginning to lightly brown.  Store leftovers, once cooled, in a plastic bag in the refrigerator.

NUTRITIONAL INFO:   Makes 9 pieces, each contains:

149 calories

11.5 g  fat

3.5 g  carbs, 2.1 g  fiber, 1.4 g  NET CARBS

10.1 g  protein

204 mg sodium

Mango Apple Coffeecake

Click to enlarge

Click to enlarge

Since I’m reducing my baked goods intake now, I have to confess this is more fruit than coffeecake.  It’s almost like a fruit “crisp” with light crumble topping. I only taste tested this today and just ate a delicious, giant California plum for breakfast, but the temptation to finish a serving was strong.

You might want to make 1½ or double recipe of the batter to result in a taller, cakier coffeecake.  This was really, REALLY good and I look forward to trying it with berries, pears and other fruit.  🙂  I was reticent to mix mango with applesauce, but the resulting fruity flavor was quite good.  Neither fruit dominated or came through tasting like themselves.  This recipe is not suitable until Atkins Pre-Maintenance or Maintenance, but it is certainly Paleo/Primal acceptable.

INGREDIENTS:

2 T. butter for greasing dish (softened)

9 oz. mango (yield from 14-oz. peeled, seeded fruit)

4 oz. unsweetened applesauce (I use Musselman’s with no additives)

¼ c. flax meal (ground flax seed)

¼ c. almond flour

1 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. nutmeg

2 large eggs, beaten

1 T. more butter, melted

Equivalent sweetener of your choice to equal 2 tsp. sugar

2 oz. chopped pecans (or some other nuts)

DIRECTIONS:  Preheat oven to 350º.  Liberally grease a round quiche dish or pie plate with 2 T. softened butter.  Peel, seed and slice the mango evenly on the bottom of the dish right on top of the butter.  Gently dot and spread the applesauce over the mango with the back of a spoon.  In a small mixing bowl, mix all remaining ingredients, ALL EXCEPT the pecans.  Stir well.  When batter is well-blended, spread it evenly over the fruit using the back of a large spoon, trying not to disturb the fruit too much.  Sprinkle the pecans evenly over the top of the batter and pop into a preheated 350º oven for about 15-17 minutes.  Cake should feel firm and dry at center when touched.  Cool a few minutes, cut into 6 wedges and serve warm with your morning coffee or tea.

NUTRITIONAL INFO:   Makes 6 servings, each containing: (calculated using 2 pkts. stevia for the sweetener)

235 calories

18.3 g  fat

13.72 g  carbs, 4.2 g  fiber, 9.52 g  NET CARBS

5.1 g  protein

67 mg sodium

159 mg potassium

16% Vitamin C, 26% copper, 35% manganese, 24% phosphorous, 16% thiamin, 66% iron

Blueberry Coffeecake

blueberry0031(1)

A yellow cake recipe of KevinPa on Low Carb Friends forums was my inspiration for this cake.  Though I have never made the base yellow cake as written, this variation of the basic batter came out  very good with the addition of some blueberries.  It reminds me of a good pound cake in density and texture!  It was delightful with morning coffee.  I’ll definitely be experimenting with other fruit additions in this as well!  This retains its high level of moisture (stored in the refrigerator) over time.  For this reason it would likely freeze well.   The blueberry flavor mellows on day 2 and 3 also!  My addition of coconut oil adds a slight hint of coconut flavor to this also.  This recipe is not suitable until the grains rung of OWL as there is some flour product in the Carbquick.  I order all unusual ingredients in this from from Netrition.com.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

1c. almond flour

½ c. wheat protein isolate 5000 (use plain whey protein powder for gluten free)

½ c. Carbquick bake mix (or gluten-free bake mix )

1 T. oat fiber (Instead add 1 tsp. glucomanan for gluten free)

3 tsp. baking powder

¼ tsp. salt

¼ c. granular erythritol

30 drops liquid Splenda (or equivalent sweetener for 1¼ c. sugar)

¼ c. coconut oil (or butter, softened)

3/4 c. sour cream

3 large eggs, beaten

2 T. heavy cream

1 tsp.  vanilla

1 c. blueberries, whole (or chop if you prefer, but batter will get tinged blue if you chop them)

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a larger 2¼” deep x 9″ round cake pan with waxed paper.  This helps tipping it out of the pan and onto a serving platter. You could also use a dutch oven or stew pot if you don’t have the size cake pan I call for.  You could also use TWO standard 9″ cake pans used for making layers cakes, dividing the batter equally between the two, but your cakes will naturally be thinner then mine above.  But hey, you could then smear some blueberry sauce or sugar-free blueberry jam between the two layers and maybe end up with an even more exciting cake than the one shown above!  Grease bottom and  sides of your pan(s) with a dab of oil of your choice and set aside.  In a large mixing bowl, cream the butter or coconut oil until soft and smooth.  Beat in the sour cream, eggs, heavy cream, liquid Splenda and vanilla.  Stir all the wet ingredients until well-blended.  Measure all dry ingredients on top of the wet ingredients and stir batter well.  Fold in blueberries gently to mix them in well.  Spoon batter into prepared pan and pop into pre-heated 350º oven for about 50 minutes or until toothpick stuck in center comes out clean.  Remove and cool slightly. Run knife around edge of pan to loosen.  Invert onto a plate and slowly peel off waxed paper.  Cut into 8 pieces and serve warm as a coffeecake (or cold as a snack).

NUTRITIONAL INFO:  Makes 8 servings, each contains:

252 calories

22 g  fat

10.91 g  carbs, 5.39 g  fiber, 5.62 g NET CARBS

10.99 g  protein

207 mg sodium

 

Quick Danish

Click to enlarge

Blueberry Quick Danish

I discovered a wonderful new way to use my Peggy’s Sliced Bread recipe!  NOTE:  I keep some sort of plain, unflavored low-carb sheet bread cooked and at the ready in a gallon Ziploc bag in my refrigerator at all times, so making this for breakfast takes about 10 minutes total!

I took a piece of my Peggy’s Sliced Bread (linked above) this morning, sliced it laterally into two thinner slices and filled it with a delicious thickened pineapple filling with a smear of cream cheese.  Doused with cinnamon.  Nuked it on defrost for 20 seconds and man, oh, man, was it ever good!  A little carby as I had no berries in the house today, but REALLY good if you can afford the pineapple carbs when you get farther along in your weight-loss journey. Net carb counts for other fruits provided below.

If using other fruits, you will want to use some other DaVinci syrup (vanilla or appropriate berry flavor) or use other sweetener of your choice with 2-3 T. water added to compensate for the syrup’s water. This is not suitable until the grains rung of OWL.

You can sure pull the carb count down using other berries.   As you can see, I have explored several varieties of this Quick Danish.  By the way, this reminded me very much of pineapple upside-down cake, just without the cherry.  But that could be remedied on special occasions! 🙂  With a dollop of sweetened whipped cream on top, this would make a lovely, easy dessert for unexpected company!  If serving on black/dark plates, for visual impact, I would dust the plate with powdered sweetener/erythritol along with the cinnamon.  Of course, you can use any plan-suitable bread you prefer over the bread I used, but you wil have to calculate your nutritional info from scratch.

Click to enlarge (Pineapple Version)

Pineapple Quick Danish

PINEAPPLE VERSION (right) :  Slice the bread laterally into 2 thins slices and place 1 on a plate.  Set aside.  Place in a saucepan ¼ c. crushed pineapple, juice pack (I didn’t drain), ½ T. unsalted butter, dash cinnamon, dash xanthan gum, 2 T. Davinci Pineapple sugar-free syrup (or sweetener to taste).  Heat, stirring until slightly thickened.  Remove. Spoon half onto the slice of bread on the plate.  Top with 1 T. softened cream cheese (sweeten if you like).  Place the second thin slice of bread on top and spoon on the rest of the fruit mixture.  Warm a few seconds in the microwave on defrost and serve while hot.

Click to enlarge (blackberry version)

Blackberry Quick Danish

BLUEBERRY or BLACKBERRY VERSION:  Mash 2 oz. berries with a fork in a saucepan with 1-2T. water, pinch of stevia + 2 drops liquid Splenda and a sprinkle of xanthan gum to thicken.  Cook on medium heat a couple minutes until thick.  Slice bread laterally and place 1 thin slice on a plate.  Spoon half the berry mix onto it.  Top with about ½ T. cream cheese. Placed second half-slice bread and add remaining berries to top and dot with cream cheese.  Mmmmm.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

NUTRITIONAL INFO (for the pineapple version, the first one I made):  Makes a single serving which contains:

256 calories

21 g  fat

16.2 g  carbs, 3.7 g  fiber, 12.5 NET CARBS

8.5 g  protein

243 mg sodium

Strawbery Version:  Use 3 medium strawberries sliced:  5.3 NET CARBS

Blackberry Version:   Use 1/4 c. frozen blackberries: 7.3 NET CARBS

Cherry Version:  Use 1/4 c. canned tart cherries:  10.9 NET CARBS

Blueberry Version:  Use 1/4 c. fresh blueberries: 7.6 NET CARBS

 

Sock-It-To-Me Cake

 

Click to enlarge

Sock-It-To-Me Cake

This is my mother-in-law’s favorite cake.  While still living in her own home, she made it every year at Christmastime.  What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning.  She always made hers  with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts.  To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be  a tad higher if you do. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder.  Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick at Netrition.com, but you might be able to buy it at your local health food store.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try.  Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: here

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein.  I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection.

INGREDIENTS:

2 T. granular Splenda

2 tsp. cinnamon

1 c. Jennifer Eloff’s Splendid Low Carb Bake Mix (for gluten free, use her Gluten-Free Bake Mix)

1½ c. CarbQuick bake mix (for gluten free cake, use 1½ c. more of Jennifer’s Gluten-Free mix)

½ c. plain whey protein

2 T. golden flax meal

1 T. coconut flour

1 tsp. baking powder

½ c. + 2 T. erythritol

3 large eggs, beaten

3 T. sugar-free maple syrup

1/4 tsp. maple extract

4 T. melted butter, unsalted (for batter)

2 T. melted butter, unsalted (to drizzle on cake)

1 tsp. vanilla extract

liquid Splenda to equal 1/3 c. sugar (about 20 drops)

2 T. water

¼ c. + 1 T. heavy cream

DIRECTIONS:  Preheat oven to 350º.  PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE.  Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing).   Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now.  In a large mixing bowl,  measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter.  Beat in egg and add all other wet ingredients and whisk until fairly smooth.  Stir wet ingredients into dry.     Blend well.   Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly.  Sprinkle with about 1 T. of the cinnamon topping.  Drop another layer of 1T. blobs of batter on top.  Again sprinkle with about 1 T. cinnamon topping.  Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping.  Drizzle 2 T. melted butter across top of cake evenly.  Pop into 350º oven and bake for about 30 minutes.  Gently remove from oven and check for doneness with toothpick stuck in center.  Mine took exactly 40 minutes.  It is done when toothpick stuck in center comes out completely dry.  Cool 5-8 minutes before tipping out onto serving platter.  Can be enjoyed either warm or cooled.

NUTRITIONAL INFO:  Makes 8 slices, each contains:

250 calories

20.7 g  fat

14.23 g  carbs, 9.96 g  fiber, 4.27 NET CARBS  (4.6 NC if you add 2 oz. chopped pecans)

18.49 g  protein

218 mg sodium

 

Individual Cinnamon Coffee Cakes

Individual Cinnamon Coffee Cake

Click pic to enlarge

This is just one of many ways you could use my Individual Vanilla Cake recipe.  You could even take a bit of chopped nuts and cinnamon and add to the bottom of the cake pan before filling with batter and bake some nuts right on the very crown of your coffee cake.  This is not suitable until you get to the grains rung of OWL.  Please bear in mind the nutritional info below does NOT include any nuts you might choose to add to these.

INGREDIENTS:

1 recipe Individual Vanilla Cakes:  https://buttoni.wordpress.com/2011/06/12/individual-vanilla-cakes/

1/8 tsp. ground cinnamon

1 T. butter

DIRECTIONS:    Preheat oven to 350º and grease pans.  Make Vanilla cakes per recipe instructions. If you want to add chopped nuts, I would recommend adding them to the bottom of your pans before filling with batter to bake.  That way the nuts will be cooked right on top of the cake itself! When cakes have cooled just enough to remove from pans (mine are non-stick, so that’s just a few minutes), place on serving dish.  Slice laterally and spread ½ T. butter on each.  Replace top half of cake and top with remaining ½ T. butter.  Sprinkle with cinnamon and serve warm with fresh brewed coffee.

NUTRITIONAL INFO:   Makes two individual coffeecakes, each contains:

316 calories

26.8 g  fat

17.2 g  carbs, 10.7 g  fiber, 6.4 NET CARBS

17.5 g  protein

551 mg sodium

54% RDA Vitamin B12, 29% A, 22% calcium, 21% copper, 38% iron, 41% phosphorous, 45% riboflavin, 61% selenium and 192 mg potassium

Raspberry Cream Cheese Coffeecake

Raspberry Cream Cheese Coffeecake

I created a delicious coffeecake early on in my weight-loss journey.    It’s very filling with my addition of a flax topping.  This will be something I only make on very special occasions as it’s a little carb pricey.  I’ve only made it 2-3 times in 5 years I think.  But is sure was GOOD!   Thumbs up from hubby, too!

This recipe is not suitable for Atkins Induction.  Blueberries would do nicely in this for a nice variation. 🙂  You can pull the carb count down on this coffeecake using liquid Splenda in the cake and cream cheese layer, but I had none on hand the day I made this.  I would definitely stick with the granular erythritol or Splenda for the streusel topping, however.

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INGREDIENTS:

2½ c. almond flour (total)

½ c. hazelnut flour (total)

2 T. flax meal

1½ c. granular erythritol or Splenda (or sweetener of your choosing to equal 1½ c. sugar)

3 eggs

1 tsp. baking powder

½ tsp. baking soda

1/8 tsp. salt

¼ c. butter, unsalted, only slightly softened

1 tsp. cinnamon

1/2 c. sour cream

2 tsp. vanilla extract

2 T. oil of your choice (coconut, melted butter, extra light olive oil)

4 oz. cream cheese, softened

1 c. fresh raspberries (or frozen)

DIRECTIONS:

Preheat oven to 350º and grease 8″ square or deep round cake pan (this cake rises up nicely)

In a medium mixing bowl, add 2 cups of the almond meal, 1 T. of the flax meal, baking powder, baking soda, salt, 3/4 c. sweetener and mix well.  Add sour cream, oil, extract and 2 of the eggs.  Beat by hand until well blended.  Spread evenly into greased cake pan and set aside.

Now soften the cream cheese and add the 3rd egg.  Beat until smooth with a spoon.  Add 1/4 c. sweetener.  Carefully pour this evenly over the cake batter.  Try not to disturb cake batter too much as you try to get this evenly over the cake.  Next evenly place the raspberries on top of the cream cheese layer.

Make the streusel topping by mixing ½ c. almond meal, ½ c. hazelnut meal and 1 T. flax meal, the cinnamon, ½ c. sweetener and the ¼ c. butter.  A fork is easiest to do this with.  Try to break up the butter in the crumbly mixture as best you can.  You can add a few chopped nuts as well to this streusel (pictured but NOT included in nutritional info below).  With hands, sprinkle all the topping on top of the cake (looks like a lot but use it all, trust me).  Bake for 40 minutes or until done in center   Cut into 16 servings.

NUTRITIONAL INFO: Makes 16 servings, each containing:

217 calories

19.54 g  fat

12.56 g  carbs

3.13 g  fiber

9.43 g  NET CARBS

5.73 g  protein

92.81 mg sodium