Banana Muffins

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Despite their small size, these muffins pack a wallop of a punch in the flavor department.  They melt in your mouth and are incredibly moist.  If you leave the oat fiber out, these would even be gluten free, for those following a GF eating plan.  Omitting that oat fiber shouldn’t impact the texture too much, either.   These are not suitable until you get to the upper fruits rung of the Atkins OWL ladder and are nearing Atkins Pre-Maintenance, as bananas are fairly carby.  I don’t put nuts in these because my husband isn’t fond of nuts in baked goods.  But of course I personally think they would be improved with some chopped pecans or walnuts.  Add some at your discretion, but be sure to add any nuts to the nutritional info below if you decide to add them.  I made up a recipe and a half of this batter and cooked it in an over-long loaf pan not long ago and it baked up nicely as a loaf, too!  Seems like it took about 40-45 minutes to bake completely.  I froze half of it and it tasted very nice after the freezing experience.

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:

2 very ripe bananas, mashed

¼ c. coconut oil

¼ c. unsalted butter, melted (or use all butter or all coconut oil, if you prefer)

4 large eggs, beaten

16 drops liquid Splenda (I use EZsweetz small bottle)

1½ c. almond flour

¼ c. +2 T. coconut flour

1 tsp. glucomannan powder

2 tsp. baking powder

Pinch sea salt

2 T. oat fiber (omit for gluten free)

1 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  In large mixing bowl, peel and mash the bananas with a fork.  Add eggs and beat well.  Add liquid sweetener and the ½ c. total oil/melted butter/or combination thereof.  Stir well.  Measure out the dry ingredients on top of the wet ingredients in the order listed above.  Stir the dry ingredients slowly into the wet without overworking the batter.  Scrape down the sides of the bowl with a rubber spatula to be sure all ingredients are blended well.  Line 12 muffin cups with paper liners.  Spoon batter into paper liners evenly, about 3/4 full (about 3T. batter).  These muffins will not rise too much, so they should not overflow the cups.  Bake at 350º for about 22-25 minutes or until they pass the toothpick test or feel done to the touch in the center.  Cool a bit before attempting to peel the paper liners off for best results.  Enjoy these scrumptious muffins for breakfast, dessert or with a hot cup of afternoon coffee or tea.

NUTRITIONAL INFO:  Makes 12 small muffins, each contains:

218.4 calories, 13.4 g  fat, 10.4 g  carbs, 3.87 g  fiber, 6.53 g  NET CARBS, 6.06 g  protein, 110 mg sodium

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Orange Pound Cake

Orange Pound Cake

This cake is quite dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, sub in lime juice and lime zest for a lime pound cake.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus glaze on top.   If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

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:

1½ sticks unsalted butter, softened

4 oz. cream cheese, softened

4 beaten eggs

½ c. + 2T. vanilla whey protein (I use Body fortress)

½ c. + 2T. Carbalose flour (or 2/3 c. Jennifer Eloff’s gluten-free bake mix)

juice of ½ small orange

zest of l small orange (about 1 T.)

1/8 tsp. Boyajian Orange Oil  or 1/2 tsp. orange extract

½ tsp. xanthan gum

1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)

2 T. oat fiber (or 2 T. more oat flour for gluten-free version)

1 tsp. baking powder

1 tsp. cream of tartar

½ c. each granular Splenda and erythritol

DIRECTIONS: Preheat oven to 350º.   Soften cream cheese and butter and blend the two together until very smooth.  Beat in the 4 eggs, fruit zest and juice.  Now add in the Splenda and erythritol.  Stir well.  Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.  Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.   Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.  Toothpick test center for doneness.

NUTRITIONAL INFO: Makes twelve ½” slices, each containing:

203 calories, 16.7 g  fat, 5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS, 7.03 g protein, 89 mg sodium

Berry Bites

Strawberry Breakfast Bites

      

These tasty 2-bite morsels are a slight variation of my Strawberry Egg Puffs recipe.  Make a batch of these for your honey for Valentine’s Day!  If you don’t have the Nordicware pan I used, you can use any mini-muffin pan you have.  These were a cinch to make and so good my husband just couldn’t stop.  They are delightful with morning coffee.  Sprinkle with powdered sweetener and serve them as a dessert with afternoon tea.   These are suitable once you get to the berries rung of the Atkins Phase 2 OWL ladder. They are also OK for Keto diets.  Primal and Paleo followers will want to use only almond flour or coconut flour and change the sweetener, but are do-able I think.

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

NOTE: If you are gluten free, use all gluten-free mix, as my Einkorn mix is not gluten free.

INGREDIENTS:

4 large eggs, beaten

¼ c. Jennifer Eloff’s Gluten-Free Bake Mix

¼ c. my Einkorn Bake Mix (or more Jennifer’s mix for gluten-free)

1 c. frozen strawberries, drained and chopped (or other berries if you like)

2 T. erythritol

2 T. Splenda, granulated

1/4 tsp. vanilla extract

1 T. + 1 tsp. coconut oil

DIRECTIONS:  Preheat oven to 350º. Melt coconut oil in your mini muffin baking pan and brush 24 slots well with oil.

Beat the eggs in a small mixing bowl.  Add the bake mix.  You can use any low-carb bake mix you prefer.  Add sweeteners, vanilla and chopped berries.  Fold all together until smooth.   Using a 2 T. measuring cup, spoon batter into mini pan slots.  They will be nearly full to the brim.  Don’t worry, Mine didn’t overflow in the pans, although they do temporarily rise above the top like a souffle…..and then fall a bit when done and cooled.

Pop into oven and bake for 16-18 minutes or until risen and firm in the center.  Remove, cool a couple minutes and with knife tip, lift them out and serve while warm.

NUTRITIONAL INFO:  Makes 24 Berry Bites or “mini muffins”, each contains:

32.3 calories, 2.4 g  fat, 1.55 g  carbs, .37 g  fiber, 1.18 g  NET CARBS, 1.67 g protein, 16 mg sodium

Individual Raspberry Cream Cake

Individual Raspberry Cream Cake

This quick little dessert takes all of about 10 minutes to make. And it’s very tasty!  It’s another variation on my Einkorn Individual Vanilla Cake recipe.  This recipe isn’t suitable until you are fairly close to goal weight.  You can make this dessert with a few pureed strawberries if you like.

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

VARIATIONS:  Substitute 3 pureed strawberries for the raspberries.  Or, sub in 3 slices of pureed fresh peach.  Or stir in 2 T. crushed canned pineapple (drained).  All are delicious versions!

INGREDIENTS:

1 recipe my Einkorn Individual Vanilla Cake

2 T. my Raspberry Coulis (or sugar-free raspberry preserves)

½ c. heavy cream, whipped and sweetened (makes about 3/4 cup total)

DIRECTIONS:  Make the cake per that recipe’s instructions, but use raspberry sugar-free syrup instead of the vanilla syrup.   Scrape the batter into a 6″ ramekin (or 2 smaller ones).  Microwave on HI for 1 minutes or until center is dry to the touch.  Cool completely.  Slice cake horizontally into 2 layers.  Place one layer on a serving plate.  Whip and sweeten the whipping cream.  Stir in the fruit puree.  Spread half on top of the bottom layer.  Place top cake layer on top and frost with  remaining whipped mixture.  Cut into two servings and ENJOY!

NUTRITIONAL INFO:   Makes two servings, each contains:

316 calories, 39.4 g  fat, 8.2 g  carbs, 2.3 g  fiber, 5.9 g NET CARBS, 5.8 g  protein, 85 mg sodium

Strawberry German Pancake

Strawberry German Pancake

          Strawberry German Pancake

Who says you have to make stuffed, savory dishes with spaghetti squash?  When I opened the refrigerator this morning, two things called to me: a cut spaghetti squash half and a few remaining red strawberries in the carton.  It immediately brought to mind a couple of very old recipes I made in my pre-low-carb days.   I wondered how I might low-carb it?  Then it came to me.  I’ll make a fluffy dessert pancake!  So that’s what I did!

This is my low-carb version of a very old recipe my Mom used to make with peaches.  Mine has less egg in it than is typical (I’m not too fond of eggs). This came out delicious and my husband, who dislikes all things I serve him with spaghetti squash, could NOT tell it was in this creation!  Don’t ya just love when you can fool someone’s taste buds that way?  🙂 Unable to find my old recipe, I just started without one. I first cooked the squash and forked out 1 c. of the threads for this recipe, storing the rest in the freezer for another use.   Then I started throwing things on top of that into the bowl.   Sometimes the ingredients just click!  🙂  This is not suitable until the berries rung of the OWL ladder.  Anyway, I think you’ll like this should you decide to give it a go.

VARIATION:  Use fresh peaches and sugar-free peach jam instead of the strawberries. (will be higher carbs however)

You can have many more tasty low-carb recipes like this at your fingertips with your very own copy of the Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of very talented low-carb internet cooks.  Check out their Facebook page for a sampling on what awaits you in these books.  Order yours today at Amazon or here: http://amongfriends.us/order.php

INGREDIENTS FOR PANCAKE: 

1 c. cooked spaghetti squash threads

1 oz. cream cheese

2 T. butter, unsalted

2 beaten eggs

1½ pkt. Truvia sweetener, or equivalent sweetener of your choice

2 tsp. DaVinci Vanilla sugar-free syrup (or ¼ tsp. vanilla extract)

2 T. golden flax meal  (or 2 T. almond flour, or 1 T. coconut flour)

1 T. sugar-free strawberry preserves

3 oz. sliced strawberries

WHIPPED CREAM TOPPING:  1/3 c. cream, whipped.  Add 1/8 tsp. vanilla & 3 drops liquid sweetener. Stir.

DIRECTIONS:  Microwave on HI a seeded spaghetti squash half cut-side down in ½” water for 13-15 minutes.  Fork out 1 c. of the threads into a mixing bowl.  Store the rest in your fridge or freezer for another use.  Preheat oven to 350º.  While still hot, mix in the cream cheese and butter to melt.  Stir well.   Add eggs, sweetener, DaVinci, flax meal and sliced strawberries.  Stir well.  Pour into buttered pie plate or quiche dish.  Bake at 350º for about 20-25 minutes or until center is set.  Remove and cool almost completely (top layer cannot be even warm really, but bottom one will still be) or the whipped cream topping will melt and be a runny mess, spoiling visual appearance greatly.  Cut into quarters and carefully lift 1 quarter out onto each of 2 serving plates.  Spread half the strawberry preserves on each in a thin layer.  Place another quarter of the pancake nicely on top and top with half the whipped cream topping.  Serve at once and ENJOY!

NUTRITIONAL INFO:    Makes 2 servings each containing:  (calculated using flax meal):

356 calories, 29 g  fat, 12.5 g  carbs, 4.85 g  fiber, 7.65 g  NET CARBS, 10.5 g  protein, 217 mg sodium

 

Hungarian “Apple” Pastry

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Click to enlarge

When I was in high school in Kansas, my best friend (also named Peggy) often had me over for dinner (we were neighbors).  Her mother was a former stage actress from Budapest who married an American Army officer during WWII.  To say her mother was a good cook would be a gross understatement.  Dinner at my friend’s house was quite the culinary experience, and as my parents were quite into gourmet cooking, I felt my ability to judge good food was well-honed by high school.

This wonderful apple dessert was like her signature dessert and it has since become a family favorite holiday dessert.  She gave my mother the recipe and I have cherished it ever since.  I have now reworked it for a low-carb lifestyle, using an entirely different crust.  I have also low carbed the filling.   The original recipe is made with all apples, a few raisins and the original crust had 1c. sour cream!  To be more authentic, you could go ahead and use sour cream for the cream called for in my pie crust below without much of a hike in carbs.  🙂  I have omitted the raisins entirely and have made mine with mostly chayote squash, with only one apple for flavor impact.  These bars definitely improve in flavor on day 2 as the rum mellows considerably overnight.

Just so I would know for myself, I worked up the nutritional numbers for making this with 5 small apples and no chayote squash and provide that info below for anyone interested in making this with all apples.  Doing so ups the carbs approximately 2 carbs per bar, which isn’t that bad a price for all apples, really.  🙂  For the holidays, I will definitely make this with all apples.  But the chayote/apple combo wasn’t bad and I would consider doing it this way again.

I hear zucchini makes a wonderful apple sub, but its moisture content in a pastry worries me a little, so I haven’t tried that apple sub yet.  I absolutely do not think this would be good with ALL chayote squash.

This dish should not be enjoyed until late in Atkins Phase 2 OWL due to the rum and apples.  I store my bars in an airtight container in the bottom of my fridge.  To be honest, they don’t usually last long enough to worry about freezing!  I’ve never frozen any of my low-carb pastries, so I don’t know how they’d freeze.

Chayote Squash (also called mirletons)

Chayote Squash (also called mirletons)

INGREDIENTS:

2  recipes Peggy’s “Flour” Pie Crust   (for gluten free, use your favorite gluten-free pie crust recipe)

1/3 c. granular Splenda (or equivalent sweetener of your choice)

2 chayote squash (or zucchini) , peeled and sliced ¼-3/8″ thick

1 small delicious apple (2½” diameter), peeled and sliced ¼” thick

3/4 c. pecans, chopped

2 T. rum

1 T. fresh lemon juice

lemon zest of 1 lemon

3/4 c. granular erythritol (or equivalent sweetener of your choice)

2½ tsp. cinnamon

3 egg whites, beaten to frothy/soft peaks

DIRECTIONS:   You need a 8½” x 11½” baking pan for this recipe.  Preheat oven to 350º.  Make the double recipe of pie crust dough per that recipe’s instructions, adding the 1/3 c. Splenda to the mixture.   When pastry is kneaded into a solid ball of dough, form a log and break apart into 60% and 40% (bottom crust takes a little more dough than the top crust).

BOTTOM CRUST:  Take the larger piece of dough, shape in a rough log and place between two pieces plastic.  Roll out dough into a rectangle the size of the pan’s bottom plus the depth of the sides.  Dough will be fairly thin but still manageable.  The dough must be large enough go up the sides of the pan completely to the top and over the edge in order not to fall when baked.     Peel top plastic off carefully and fold in half/lift pastry into the pan.  Adjust pastry to fit.  Carefully remove second piece of plastic and fit pastry well into the walls and corners of the pan without tearing.  Allow pastry to lay over the top edge of the pan to “hold on” and not fall inward during baking.  Prick pastry with a fork at 2″ intervals to avoid it bubbling up during baking.  Bake for 10-12 minutes in a preheated 350º oven just begins to lightly brown.  Remove and cool while you make the filling.

FILLING:  Peel and slice chayote squash and microwave covered on HI for 8-10 minutes until soft.  Peel apple and place in bowl with chayote. Beat egg whites in a separate bowl with electric hand mixer until thick (thick and frothy/soft peaks).  Add nuts, rum, lemon juice and zest, erythritol and cinnamon to the apple/squash mixture and then fold in the beaten egg whites until the fruit and nuts are well-moistened.  Using a rubber spatula, scrape the filling into the half-baked crust.  Spread as evenly as possible, pushing up into corners of pastry.  Level the apples and squash pieces so no pointy bits are sticking up as they may tear the top pastry.  I’ve had that happen before.

TOP CRUST:  Roll the remaining ball of dough between the two plastic sheets, rolling it into a rectangle just a tiny bit larger than the top of the pan. Peel off top plastic and fold up/lift gently onto the filling, being sure the edges are fitting over the bottom crust.  Crimp the top crust onto the bottom crust with your fingers to seal it well.     Pop into hot 350º oven for about 22-25 minutes or until golden brown on the edges and done in the center.  Dough will be a tiny bit soft but dry to the touch.  It will look like the final product below/right when done.  Cool completely before slicing and refrigerating.

More delicious low-carb desert 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! (also available individually) from Amazon or here: http://amongfriends.us/order.php

 

NUTRITIONAL INFO:  Makes 24 bars/servings, each containing:

Click to enlarge

      Before Slicing

74.14 calories, 6.43 g  fat, 7.1 g  carbs, 5.33 g fiber, 1.77 NET CARBS, 2.68 g  protein,

61.33 mg sodium

FOR THE CURIOUS:  With all apple filling, using 5 small 2½” apples:  93 calories, 7.5g fat, 10.06 g  carbs, 6.36 g  fiber, 3.7 net carbs

Banana-Coco-Nutty Candy

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I don’t eat many sweets, but when I do get a hankering for candy, this one I will make at Christmas.  I got to thinking about my Peanutty Coconut Candy yesterday and wondered what it would be like with banana in it.  So I mashed one of the beautiful bananas I bought at the store yesterday morning and just took equal amounts of the main ingredients I wanted to include and formed some of the tastiest candies!  They are very filling, too!  I think I may even like this version better than the original peanut-coconut version!  After popping the candies out of the mold slots, I decided to store them in a zip-loc bag in the freezer.  They don’t get hard, just firm and chewy, so they can be eaten right out of the freezer!

I use 1″ square silicone candy molds to make these,  but you can also just roll into balls and, if desired, coat with more dessicated coconut.  You can also roll into balls and flatten into hockey puck disks.  Or you might roll them into little logs and coat with finely chopped peanuts or coconut!

These are not suitable until the higher fruit rung of the Atkins Pre-Maintenance or Mainitenance Phase.  They are suitable for Keto diets as well.   The sweetener would have to be modified for this to be acceptable for Primal-Paleo.

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

INGREDIENTS: 

1     6-oz. banana, mashed

1 c. dessicated coconut (unsweetened)

1 c. natural peanut butter (I use Laura Scudder)

3/4 c. erythritol (or other sweetener to equal 3/4 c. sugar)

2 pkts. stevia (I used NuNaturals)

DIRECTIONS:   Using a fork, mash the banana in the bottom of a mixing bowl.  I added the juice of a wedge of lemon to prevent darkening, as candy is slow to be eaten in my house.  Add the peanut butter and stir well to blend.

Add coconut and blend it into the mixture until all ingredients are uniformly mixed.  Add sweeteners last and stir.  Press into silicone molds, pressing down firmly.  Set mold on a flat pan and place in freezer for about 2 hours.   The mixture will make 28 small 1″ candies of about 1½-2 T. of the mixture.   Your numbers may vary, so I will provide the nutritional values for the entire recipe so you can calculate your per piece figures from the number you get.

NUTRITIONAL INFO:    (does not include any additional coconut/peanut coating)  Entire recipe contains 3,034 calories, 239 g  fat, 133 g. carbs, 48.3 g fiber, 84.7 g. NET CARBS, 95.7 g. protein.

If yield is 28 pieces, each piece contains:

108 calories, 8.55 g  fat, 4.75 g  carbs, 1.72 g  fiber, 3.03 g  NET CARBS, 3.41 g  protein, 37 mg sodium

Sock-It-To-Me Cake

 

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This was 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

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. CarbQuik 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

 

Currant-Spice Cookies

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I’ve come up with a spice cookie for the holidays using my chewy Almond Butter Cookies basic dough.  All I did was add a splash of vinegar, blackstrap molasses and some spices and pressed a pecan half into each cookie.  They came out simply delicious!  Although similar to gingerbread cookies, the allspice makes these a little different in flavor.  My husband is quite fond of these and has eaten 3-4 already!  These cookies are not suitable until Phase 2 OWL of Atkins.  They are acceptable for Keto diets.  The oat fiber can be omitted making these OK for Primal-Paleo as well.

Many more delicious low-carb recipes 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 of Food Network fame, also brings to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

2 c. almond flour

½ c. coconut flour

1 T. oat fiber (omit for Primal or Paleo)

1 tsp. glucomannan powder (from the konjac tuber)

½ tsp. baking soda

1/8 tsp. salt

1/8 tsp. each allspice, nutmeg and cloves

½ tsp. ginger

1/16 tsp. cinnamon

liquid sweetener to equal 1/2 c. sugar

1 T. erythritol

1 large egg, beaten

2 T. almond butter

2 tsp. vanilla

1 tsp. cider vinegar (optional)

¼ c. imitation honey (use real honey for Primal-Paleo)

2 T. backstrap molasses

½ c. your favorite oil or softened butter

2 T. dried currants

24 pecan halves

DIRECTIONS:  Preheat oven to 350º.  In a large mixing bowl stir the almond butter and oil together until smooth.  Beat in the egg, vanilla and imitation honey.  Add the dried currants and stir.   Measure in all dry ingredients on top and stir well to form a smooth dough.   If your dough seems very dry or stiff (coconut flours vary), add in ½ beaten egg. Roll dough into 1″ balls and place them onto parchment lined baking sheet.  Dough is somewhat oily.  Leave 1″ space between cookies.  Press balls down to ¼” thick cookies with your fingers or the bottom of a glass.  Press 1 pecan half into each cookie center.  Pop pan into preheated oven.  Top with pecan halves and press slightly into the cookie.  Bake at 350º for about 7 minutes.  Do not over brown these cookies or texture will be drier and less chewy.  Remove from oven and cool completely on the pan before removing with a spatula.   These are delicate while hot but “firm up” nicely when they cool. Store in an airtight container.  These freeze nicely, too!

NUTRITIONAL INFO:   Makes 24 cookies, each contains:

133 calories, 11.6 g  fat, 5.97 g  carbs, 2.17 g  fiber, 3.80 g  NET CARBS, 2.95 g  protein, 54 mg sodium

Gingerbread Whoopie Pies

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Gingerbread Whoopie Pies

I whipped up a bunch of whipping cream yesterday for making a birthday dessert for my hubby and had quite a bit leftover.  In order to use it up promptly I decided to try my hand at some whoopie pies.  Been wanting to try making them for a long time now.  I don’t own a whoopie pie pan, but do have an Ebilskiver pan with seven 3″ slots that works just fine for such things (provided you use the correct amount of batter for each one).

These came out delicious, for my very first foray into the whoopie pie world.  🙂  Both hubby and I gave them a 2-thumbs-up!  Very nice texture in the cookie part.  I will definitely want to try my hand at a chocolate version one day.  Stay tuned!  Due to the oat flour, these are not suitable until Atkins Pre-Maintenance or Maintenance.  They would also not be suitable for a Paleo-Primal lifestyle on several levels.   I used liquid sucralose to cut carbs. These cake-y cookies can be eaten plain, just as a good gingerbread cookie as well.  🙂  If you want to cut carbs a bit, instead of using 2/3 c. oat flour, you could sub in almond flour or coconut flour for 1/3 c. of the oat flour.  I would not recommend more than that or they may get crumbly.

Many more delicious, guilt-free sweets like this can be at your fingertips in Low Carbing Among Friends, the latest low-carb, gluten-free cookbook series by international author Jennifer Eloff and a group of other talented chefs, including George Stella, well-known to the low-carbing community.   Order you personal cookbooks at Amazon or here: http://amongfriends.us/order.php

VARIATION:  ¼ c. pumpkin added to the whipped cream filling would be very good, but that will likely necessitate a few more drops of sweetener.  

COOKIE INGREDIENTS:

2/3 c. oat flour (ground from 100% gluten free rolled oats) [or 1/3 c. oat flour + 1/3 c. almond or 1/3 c. coconut flour, to lower carbs a bit)

1 c. plain whey protein powder

3/4 tsp. baking powder

2 tsp. cinnamon

¼ tsp. salt

1/8 tsp. allspice

1/8 tsp. nutmeg

½ tsp. ginger

Liquid sucralose to equal 3/4 c. sugar  (less if you don’t like things too sweet)

¼ c. erythritol

1 T. oat fiber, optional for smoother texture (omit for gluten-free version)

1 T. flax meal

4 egg whites, whisked until frothy

8 oz. baby food carrots (I use 2 the tiny 4-oz. jars)

1 T. blackstrap molasses

1 T. coconut oil, melted

½ tsp. glucomannan powder (optional, but greatly improves texture)

COOKIE DIRECTIONS:  Preheat oven to 350º.  Lightly oil your baking pan slots with a brush and set pan aside.  Place egg whites in a large mixing bowl and whisk until frothy. Add all other liquid ingredients and whisk well.  Measure all dry ingredients into the bowl right on top of the liquid ingredients.  Stir batter well to blend ingredients.  This is a very thin batter, but that is normal.  They will cook up quite nicely.  Using a 2-tablespoon measuring cup, spoon 2 T. of batter into each greased slot.  The batter will make 20 cookie halves.  Pop into 350º oven for about 10 minutes or until dry to the touch in the center. Remove and cool int he pan.

FOR THE FILLING:  Whip 1 c. heavy cream with a hand mixer until thick.  Add liquid sucralose or liquid stevia to taste, 1/4 tsp. vanilla, and most important of all, add 1/4 tsp. glucomannan to stiffen and stabilize the final whipped cream filling.  Chill an hour before filling cakes and serving.  I used 2 T. filling per whoopie pie.

NUTRITIONAL INFO:  Makes 10 Whoopie Pies.  Each filled whoopie pie contains:

158 calories, 11.5 g  fat, 8.36 g  carbs, 1.73 g  fiber, 6.63 g  NET CARBS, 7.68 g  protein, 88 mg sodium

Cranberry Coconut Cookies

Cranberry-Coconut Cookies

This experiment came out quite good.  Not at all like the crisp sugar cookie basic dough they were made from.  These came out soft, moist and fruity.  We both LOVED them.  It’s the moisture of the cranberries that moistens these cookies right up.  These are not acceptable until you get to Atkins Phase 2 OWL but are suitable for other Ketogenic diets.  They would not be acceptable for Primal-Paleo unless you sub in a plan-acceptable sweetener like honey (to taste).

If you like a crunchier cookie, you might prefer my Refrigerator Cranberry Cookies recipe.

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:

1 recipe my Sugar Cookie dough

1 c. chopped fresh cranberries

6-12 drops liquid sucralose to taste (needed to offset tart cranberries]

¼ c. unsweetened coconut

DIRECTIONS: Make sugar cookies as instructed in that recipe, adding the additional liquid stevia to the creamed butter and Splenda.  When all ingredients are blended well, add in chopped cranberries and coconut.  Fold the fruit in until it is uniformly distributed.   Dough will make 18 small balls of dough.  Place balls of dough onto parchment lined cookie sheet.  Press down with fingers or the back of a fork to flatten a bit. These spread little during cooking, so if careful, you can get all 18 on one pan.  🙂  Bake at 350º for 15-18 minutes until just browned on the edges.  Cool on the pan before removing.  Do not cover until completely cooled off.

NUTRITIONAL INFO: Makes 18 cookies, each contains:

97.3 calories, 9.2 g  fat, 4.2 g  carbs, 2.29 g  fiber, 1.94 g  NET CARBS, 1.8 g protein, 8 mg sodium

Pumpkin Pie Filling

Pumpkin Pie Filling

           Pumpkin Pie Filling

This is my favorite traditional pumpkin pie recipe!  My recipe is very light and fluffy and the cloves doesn’t overtake the entire flavor.  Of course, those still on Induction will need to bake and serve crustless, but those already to the OWL Phase 2 level of Atkins can pour this filling into an uncooked low-carb pie crust of your choice and then bake.  I have only made this pie filling with  fresh baked pumpkin one time and found it so tasteless (though I just don’t know why) I have never used anything but canned pumpkin for this ever since.

INGREDIENTS:

1/2 c. granular Splenda (or equivalent sweetener of your choice)

2 T. erythritol (or pinch stevia extract)

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground ginger

1/8 tsp. salt

1 c. canned pumpkin (NOT pumpkin pie filling!)

1/2 c. heavy cream

3 large eggs, separated per directions below

DIRECTIONS:  Break and beat one whole egg in a medium mixing bowl.  Take out another medium mixing bowl.  Separate the two remaining eggs, putting the yolks into your first bowl with the whole beaten egg.  Put the whites in a clean, dry, separate bowl.

In the bowl with the 1 whole egg and 2 yolks, add all other pie ingredients.  Beat will with a stick blender or hand mixer until smooth, especially if using fresh pumpkin, as it can be lumpy.  Slowly stir in the cream and blend until smooth.

Beat the 2 egg whites to “stiff peak” stage using an electric mixer.  With a rubber spatula, fold the beaten whites into the pumpkin mixture.  When all is incorporated well, pour the mixture into either a buttered baking dish (if making crustless) or into an uncooked, prepared 9″-10″ low-carb pie crust positioned in your pie plate.

IMPORTANT:  If you use an 8″ pie plate, this amount of filling will likely overflow during baking.  If that’s the only size pie plate you have, only pour the crust 3/4 full and put remaining filling into a buttered small dish to bake separately to avoid this problem.

Bake at 350º for 40-45 minutes.  Filling will puff way up during cooking and then fall level when removed from the oven and cooled.  When totally cooled, Serve with a dollop of whipped cream sweetened with the sweetener of your choice.

NUTRITIONAL INFORMATION:   Serves 8, each contains:     (Does NOT include topping or crust)

95.38    calories, 7.53 g.  fat, 4.76 g.  carbs, 1.1 g.   fiber, 3.9 g  NET CARBS, 3.03 g.  protein, 36 mg. sodium

Individual Lime Cake

I don’t like having cake leftover that tempts me to eat it too often, so I continue to come up with 1-2 serving individual cake recipes.  When it’s gone, it’s gone. That works best for me.   This lime cake is wonderful frosted with my lime frosting: https://buttoni.wordpress.com/2010/10/16/lime-frosting/  When doing citrus desserts, rather than extacts, I like to use Boyajian Citrus Oils. They pack a stronger flavor punch and the tiny bottles last forever it seems.  I have seen this at high end grocery stores, but ordered my set of lemon-lime-orange direct from Boyajian on-line some years ago.  I just had to place a new order this past week, but this tiem I ordered the larger bottle of just the lime and orange, as I use those the most. I absolutely LOVE this flavor oil for baking.  It’s just like biting into the citrus peeling and in fact is purr oil extracted from the peeling!  This is the set of Boyajian oils I started out with and it’s a nice starter set: http://www.boyajianinc.com/boxCitrus.html   This recipe is not suitable until the grains rung of OWL due to the oat fiber.

Many more delicious low-carb dessert recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ latest cookbooks LOW CARBING AMONG FRIENDS.  She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you oodles of delicious recipes you are going to want in your collection.  Even a few of my recipes are there! Order your set of cookbooks (also available individually) TODAY from Amazon or here:  http://amongfriends.us/order.php

INGREDIENTS:  

1 T. melted butter, unsalted

2 eggs, beaten

Few drops of Boyajian lime oil (or 1/4 tsp. lime extract, or 1T. lime juice)

1 tsp. grated lime zest

2 T. golden flax meal

2 T. almond flour

2 tsp. oat fiber (omit if gluten free)

6 drops liquid Splenda

2 pkts. stevia sweetener

½ tsp. baking powder

DIRECTIONS:   In a 4″ ramekin, cereal bowl, or individual cake pan, melt the butter in a microwave for 30 seconds.  I used a latex 5″ mini cake pan.

Beat in the eggs, liquid Splenda and lemon oil.   Add lime zest and stir again.  Now add dry ingredients and stir until batter is smooth.  Microwave on HI for about 1 minute 10 seconds or until done in the center.  Tip out onto plate, cool before frosting.  Garnish with a bit of grated lime zest and serve.

NUTRITIONAL INFO:   Makes 1 cake (actually 2 servings).  The entire cake contains: (does not include any frosting)

337 calories, 29.5 g fat, 14.1 g  carbs, 9.5 g  fiber, 4.6 g  NET CARBS (2.3 g if you only eat half!), 12 g  protein, 571 mg sodium

Black Walnut Ice Cream

img_5646

Since I’m having some of this for dessert tonight, I thought I’d re-share it for those who might not have seen it on first posting.  This was my Dad’s favorite flavor of ice cream.  We lived in Illinois when I was a wee lass and he would, without fail, order this at our nearby ice-cream parlor.  Eventually he began to concoct it at home and the rest was history.   Black walnuts are a bit pricey unless you have a tree in your yard (Daddy did).  But the distinctive flavor for some uses is worth the price in my opinion.  I store them in my freezer so they do not go rancid.  As I rarely use them, a bag will last me a year.  I can’t believe I didn’t care for black walnuts when I was a child, but I have learned to appreciate this black walnut treat.  Now, black walnut ice cream, too, is my favorite flavor!  The hint of maple flavoring is the key.  I plan to try it with Kahlua next time to see how that comes out. 🙂  This recipe is not suitable until you reach the nuts & seeds level of Phase 2 Atkins.  With a plan suitable ice cream, it should be fine for Keto and Primal followers who indulge in the occasional dairy (might want to use real maple syrup over the extract though).  This dessert is not suitable for Paleo as I just don’t think coconut mile would be good in this.

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.

INGREDIENTS: 

1 recipe my Basic Vanilla Ice Cream

1 tsp. maple extract + 1 tsp. tap water (or sugar-free maple syrup)

¼ c. black walnuts, chopped (I order at nuts.com)

DIRECTIONS:  Make a batch of the low-carb vanilla ice cream (link above) by that recipe’s instructions, up to filling the molds.  Instead, scrape the ice cream into a medium bowl or loaf pan and freeze until firm but not rock hard.  Scoop out into your serving dish.  Drizzle the maple extract/water mixture on top and sprinkle the nuts on last.

NUTRITIONAL INFO:  This recipe makes 1 serving (2 small scoops).  Note: The ice cream recipe makes 10 servings, so you’ll have more ice cream for other diners or future uses)

One serving:  350 calories, 34.4 g fat, 4.7 g carbs, 2.3 g fiber (deductible only if you use Fiberfit sweetener), 2.4 g NET CARBS, 8.6 g protein.

Strawberry Pie

SstrawberryPie

Strawberries are in season!  Make your family one of these delicious strawberry pies!  I like to use xanthan gum to thicken up a fruit filling, but chia seeds or glucomannan will also do that job for you if you prefer.  And with the xanthan gum, it doesn’t go watery on you and ruin the crust overnight in the fridge!  My hubby’s reaction was  “This is like REAL pie!”  But it’s low-carb all the way folks!  This recipe is not acceptable until you reach Atkins Phase 2.  Keto dieters can have this if the carbs will fit into your daily limits.  For those that find this crust too high in carbs, I have other pie crust recipes that are quite a bit lower in carbs than this particular Nutty Pie crust.  Click the “Pie Crust” category on the right side of the page to check out my lower carb crusts.

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

INGREDIENTS:

1½ pints strawberries, stemmed (reserve 1 large whole berry for center decoration)

1 “Nutty” Pie Crust, baked

1 c. water

Sweetener of your choice to taste

Red food coloring (optional)

More liquid Splenda or Stevia to taste for whipped cream topping

Dash vanilla

1½ c. heavy cream

xanthan gum (1/8-¼ tsp.)

DIRECTIONS: Put 5 berries into a food processor or blender.  Slice remaining berries into a  medium bowl.  Add the 1c. water to the berries in the blender/processor and puree until smooth.  Pour this mixture into in small saucepan and heat over medium heat.  Add Splenda and quite a few drops red food coloring and stir, repeating until you get a nice red glaze color.  When it comes to a slow boil, lower heat to a slow simmer and begin dusting with xanthan gum, stirring well between additions, allowing it to thicken.  Will take several additions to get glaze thick enough.  When satisfactorily thick remove from heat and pour over sliced berries. Stir well to coat all berries and pour into baked, cooled pie shell.  In clean bowl, whip the whipping cream.  When nice and thick, add a dash of vanilla and your preferred sweetener to taste.  Spread topping over berries and decorate center with whole berry, or fan slice it and spread the layers out a bit.  A couple of fresh mint leaves (if you grow mint) placed aside the berry looks lovely.

NUTRITIONAL INFO: Serves 8, each serving contains:

198.3 calories, 16.8 g  fat, 14.9 g  carbs, 8.14 g  fiber, 6.77 g  NET CARBS, 5.2 g  protein, 80 mg sodium

Banana-Peanut Butter “Twinkies”

Banana-Peanut Butter

Banana-Peanut Butter “Twinkies”®

One of my Mom’s favorite afternoon snacks for us when I was growing up was a banana sandwich with a smear of peanut butter on it.  Well, I took that flavor to a new medium……….a banana muffin batter.   These were tasty beyond words.  A little carb-y, so they are not for regular consumption.  But they are a tasty treat once in a rare while.  🙂  These are not suitable until you have reached the high-carb fruits level of the Atkins carb reintroduction ladder, nearer to maintenance.  These are too high carb for most Keto followers, but those at goal weight might indulge.  Totally not suitable for Primal-Paleo folks.

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

INGREDIENTS:

1 recipe my Banana Muffin batter

1 ripe banana, mashed

2 T. natural peanut butter (I use Laura Scudder)

DIRECTIONS:  Preheat oven to 350º.  Lightly grease a non-stick Twinkie® pan (or use a regular muffin pan if you don’t have a Twinkie® pan).  Make the recipe of banana muffin batter in a medium bowl.  Stir until smooth.  Spoon into the 12 slots of the pan equally (will be quite full as they don’t rise much).  Bake at 350º for about 22-25 minutes.  I’m still learning to use a new oven in a new house so these came out a little browner than I like, but the oven performed pretty well for me.  Remove when firm to the touch and cool off.  Slice in half and set aside.  Stir the mashed whole banana and peanut butter together until well-blended.  Makes 3/4 c. filling or exactly 12 tablespoons.  Fill each “Twinkie”® with 1 T. of the filling, spreading somewhat evenly.  You can, if you prefer, just “frost” the Twinkies® on the tops if this is easier.  🙂  ENJOY!

NUTRITIONAL INFO:  Makes 12, each contains:

244.7 calories, 19.76 g  fat, 13.15 g  carbs, 4.29 g  fiber, 8.86 g  NET CARBS, 6.83 g  protein

Cake Donuts

Low-Carb Cake Donuts

My husband has always liked really plain cake donuts: no icing, no flavors, no sprinkles, no powdered sugar, no cream fillings, no nothing extra beyond vanilla extract and nutmeg.  He was so fond of Dolly Madison cake donuts when I met him. When we were still dating, I couldn’t believe we’d go into Dunkin’ Donuts on Congress Avenue, downtown Austin and he would order plain cake donuts!!  All those luscious donut varieties staring back from the glass display cases didn’t phase him at all!  Only other donut I ever saw him order was a glazed, strawberry jelly donut (talk about contrast LOL).  So I decided today I’d try my hand at a low-carb version of his beloved Dolly Madison cake donuts. I couldn’t be more pleased with the result! My inspiration here were two lovely ladies doing much kitchen experimentation on Low-Carb Friends forums:  Ouizoid with her bake mix experiment ratios of my 1st 6 listed ingredients below; and Sungoddess with her Chai Spiced Donut recipe that helped me with the liquid ratios.  These donuts have a lovely texture, the required hint of nutmeg, and I’m certain Dolly herself would be proud if she were alive and could taste these!  These donuts are not suitable for Atkins Induction but are OK once you get to Phase 2 OWL if the oat fiber, a virtual carb wash at 96% fiber, doesn’t cause you any issues or weight gain.  They are OK for other ketogenic diets but not for Paleo-Primal devotees.   See the SUPPLIERS tab above for unusual ingredient sources.

NOTE:   I made a lovely sweet dessert with 4 of these.  Sliced them in half laterally and placed in the bottom of a tart pan.  Topped with thin slices of peaches (3 small).  Dotted with butter all around.  Sprinkled cinnamon and erythritol on top and baked 30 minutes.  It was DELISH! 🙂

More delicious low-carb breakfast ideas 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: 

1/2 c. oat fiber

1/2 c. + 3 T. coconut flour

¼ c. plain, unsweetened whey protein powder

¼ c. egg white protein powder (pure powdered egg whites)

1 T. baking powder

1½ tsp. glucomannan powder (or xanthan gum)

½ tsp. salt

1 tsp. ground nutmeg(preferably fresh, grated)

1 pkt. stevia

½ c. sugar equivalent of your favorite sweetener

1/3 c.granular erythritol

3 T. melted butter, unsalted

3 large eggs, beaten

3 T. DaVinci vanilla sugar-free syrup (or 1 tsp. vanilla extract + 2½ T. more water)

½ c. heavy cream (or coconut milk)

½ c. water

Optional:  mix a bit of cinnamon with a bit of granular erythritol to sprinkle on top if desired

DIRECTIONS:   Preheat oven to 350º.  Measure all the dry ingredients into a medium mixing bowl and stir well.   Break the eggs into the center of the dry ingredients and beat them well.   Add cream, water, DaVinci syrup and melted butter.  Stir well until batter is smooth.  Batter will be quite thick.  Well oil the 12 slots of 2 donut pans with oil of your choice.  Spoon batter into slots until they are almost full.  There is just enough batter for 12 donuts in this recipe. Even out the batter with  the back of a teaspoon.  These do not rise much during baking, so overflow shouldn’t be a problem.   Pop into 350º oven for about 17 minutes or until firm to the touch and just beginning to brown on the edges.  Remove from oven and cool a few minutes. Loosen them with a knife tip and serve cooled off a bit for best flavor.  Top optionally with cinnamon/erythritol, powdered erythritol or low-carb icing of your choosing.

NUTRITIONAL INFO:    Makes 12 donuts, each contains: (topping or optional icing not included)

128.6 calories, 9.56 g  fat, 11.77 g  carbs, 9.15 g fiber, 2.62 g  NET CARBS, 6.08 g  protein, 114 mg sodium

Orange Pound Cake

Orange Pound Cake

This cake is quite dense like a good pound cake should be.  It can be made as an orange pound cake, or you can substitute lemon juice and lemon zest for a lemon pound cake, sub in lime juice and lime zest for a lime pound cake.  This cake is lovely with a cup of good coffee or as a dessert with a dollop of sweetened whipped cream or a citrus glaze on top.   If you are avoiding wheat (Carbalose is low-carb flour), I would substitute in about 3/4 c. almond meal, bearing in mind the texture of this cake will likely be different with that substitution.  And of course, you will always have to recalculate net carbs making any substitutions.  This recipe, as written, is not suitable for Induction.  By the way, the Boyajian Citrus Oils I use in my baked goods is well worth the investment for the three-flavor sampler box.  They have lasted me for ages and are the best citrus flavorings I’ve ever used!

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:

1½ sticks unsalted butter, softened

4 oz. cream cheese, softened

4 beaten eggs

½ c. + 2T. vanilla whey protein (I use Body fortress)

½ c. + 2T. Carbalose flour (or 2/3 c. Jennifer Eloff’s gluten-free bake mix)

juice of ½ small orange

zest of l small orange (about 1 T.)

1/8 tsp. Boyajian Orange Oil  or 1/2 tsp. orange extract

½ tsp. xanthan gum

1 T. oat flour (grind from 100% gluten-free oats for gluten-free version.  DO NOT use higher-carb oat bran!)

2 T. oat fiber (or 2 T. more oat flour for gluten-free version)

1 tsp. baking powder

1 tsp. cream of tartar

½ c. each granular Splenda and erythritol

DIRECTIONS: Preheat oven to 350º.   Soften cream cheese and butter and blend the two together until very smooth.  Beat in the 4 eggs, fruit zest and juice.  Now add in the Splenda and erythritol.  Stir well.  Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.  Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.   Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.  Toothpick test center for doneness.

NUTRITIONAL INFO: Makes twelve ½” slices, each containing:

203 calories, 16.7 g  fat, 5.68 g carbs, 2.31 g fiber, 2.37 g NET CARBS, 7.03 g protein, 89 mg sodium

Applesauce Cake

One of my doctors put me on a special diet for 3 days recently that included applesauce.  Well, I told him I was a low carber and that wasn’t such a good food choice for me, but he insisted I needed to incorporate some every day.  We went out and bought some unsweetened Motts applesauce and I have a fair amount leftover.  Today’s sweet treat was a delicious, pleasant way to use some of it up!  I basically started with my Pumpkin Cake recipe, changed the spices and subbed in applesauce for the pumpkin.  This recipe is not suitable until you reach the fruit rung of the carb re-introduction ladder of Phase 2 Atkins (OWL).  I had 1 apple I wanted to use up, so the loaf in the photo has the diced apple.  This cake improves after overnight refrigeration:  gets denser; gets tastier as the flavors mellow.  🙂

Many delicious low-carb recipes 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 to the table a wealth of delicious recipes added to the collection!  You’ll LOVE these recipes!  Order your copy today from Amazon  or our direct order site: amongfriends.us/order.php.

INGREDIENTS:

8 oz. cream cheese, softened

3/4 c. (1½ sticks) butter, softened

1 c. unsweetened applesauce

½ c. sugar free maple syrup

4 large eggs, beaten

1 tsp. vanilla extract

2 c. almond flour

1 c. plain whey protein powder

1 c. Splenda (or equivalent product of your choice to equal 1 c. sugar)

2 tsp. baking powder

1/8 tsp. sea salt

1 T. ground cinnamon

OPTIONAL:  1½ c. peeled, diced apple

DIRECTIONS:  Line 2 loaf pans with parchment paper on the bottom.  Lightly grease the sides of the pan with a little coconut oil.  Set prepared pans aside. Preheat oven to 350º.

Soften butter and cream cheese in a large mixing bowl.  Whip with electric mixer until smooth.  Add applesauce, syrup, eggs, vanilla and continue beating with the mixer until smooth throughout.   Add all the dry ingredients, beating between each one you add to the bowl.  Beat with the mixer for 2-3 minutes or until batter is very smooth.  With a spoon, stir in the diced, peeled apple if using.  Using a rubber spatula, scrape half of your batter into each pan.  Pop pans into preheated 350º oven and bake for about 40-45 minutes.  Watch the tops as you near end of time, as ovens can vary.  Remove and slightly cool.  Slice loaf into 8 slices.  Do not slice if freezing the loaves.  I freeze my cakes in gallon freezer plastic bags.

NUTRITIONAL INFO:  Makes 16 servings/slices, each contains:

Without diced apple: 261 cals., 22.5 g fat, 7.43 g carbs, 1.98 g fiber, 5.45 g NET CARBS, 10.75 g protein, 250 mg sodium

With diced apple:  267.4 cals. 22.5 g fat, 9.05 g carbs, 2.26 g fiber, 6.79 g NET CARBS, 10.78 g. protein, 250 mg sodium.

Refrigerator Pistachio-Rosewater Cookies

Click to enlarge

My family lived in Teheran, Iran when I was 10-12 years old and I just loved the wonderful pastries and baked goods in the Iranian and German bakeries there.  Rosewater is a commonly used flavoring in the Middle East.  One sugar-type cookie we used to get there, made with pistachio nuts, was one of my favorites.  I decided today I would try my hand at a basic refrigerator sugar cookie recipe, using alternate flour ingredients and artificial sweeteners, of course.  The result was quite nice.  As the roll of dough will keep for a long time in the refrigerator or freezer, you can slice off and bake just as many as you like.  The total recipe of dough will make about 4 dozen cookies, if they are sliced about ¼” thick.   This recipe is not suitable until the grains rung of OWL.  This basic dough, minus the pistachios and rosewater, would make an excellent plain refrigerator cookie, using 1½ tsp. vanilla instead of rosewater.

This is my first experiment using the bake mix of a former member of Low Carb Friends forums, KevinPa.  Sadly, Kevin passed away and his baking expertise is sorely missed by folks like me who greatly admired his culinary prowess.  The various bake mixes and flour substitutes called for in this recipe can be varied with likely the same good result.  So if you don’t have the ingredients for Kevin’s bake mix, you could just use all Jennifer’s mix and get about the same result.

This roll of batter can also be frozen.  Just remember to thaw a short amount of time so slicing is possible.

INGREDIENTS:

2 sticks butter, unsalted, softened

2 small or 1 large egg

Click to enlarge

¼ tsp. salt

2 oz. pistachios, coarsely chopped

1 T. + 1 tsp. Rosewater (I use Sadaf brand, from Middle Eastern grocers or on-line suppliers)

½ c. granular Splenda¼ c. erythritol

1 c. KevinPa’s Bake Mix, Peggy’s Version (see below)

½ almond flour

½ c. Jennifer Eloff’s Splendid LowCarb Bake Mix: http://low-carb-news.blogspot.com/2008/08/bake-mix-substitutions-to-customize-to.html

2 T. Carbquick Bake Mix

1 T. oat fiber

DIRECTIONS:  In a medium bowl, soften the butter and beat the egg into it well.  Add the salt, nuts, sweeteners and rosewater.  Measure and mix in each of the bake mixes.  Mix well and shape into a log on waxed paper.  Roll the log up snugly and chill for about 2 hours.  Preheat oven to 350º.  Slice off in ¼” slices and place on silicone or parchment lined baking sheet (these don’t spread much during cooking.   Bake for 10-12 minutes (don’t let get too brown) and remove to cool.  Ice with your favorite cream cheese frosting with 1/2 tsp. rosewater added and sprinkle with some finely chopped pistachios, if desired.

NUTRITIONAL INFO:   Makes about 48 cookies, each contains (does not include icing or nut garnish):

63.63 calories

5.68 g  fat

2.10 g  carbs, 1.10 g  fiber, 1.0 NET CARBS

1.83 g  protein

19.9 mg sodium

13.7 mg potassium

Kevin’s Bake Mix (MY version of it):

½ c. Carbalose flour

¼ c. wheat protein isolate 5000

1 T.  wheat protein isolate 8000

1½ T. almond flour

1½ T. resistant WHEAT starch (Kevin used resistant corn starch)

1¼ tsp. Splenda

½ tsp. xanthan gum (Kevin used Not/Sugar)

Lemon-Coconut Fat Bombs!

Click to enlarge my oversized ones)

This recipe was inspired by a Lemon Fat Bomb recipe posted by Widget over on LowCarbFriends forums:  http://www.lowcarbfriends.com/bbs/lowcarb-recipe-help-suggestions/795430-lemon-fat-bomb.html. I subbed in coconut cream for the sour cream; subbed in lemon zest for the extract.  I added coconut, and also increased lemon juice quite a bit, as I wanted them pretty tart!  These have a WONDERFUL punch of lemon and a subtle flavor of coconut.  They are a delightful sweet treat for any low-carber!  My thanks to Widget for this idea!  These will make my regular dessert recipe rotations.  Not acceptable however until the nuts and seeds rung of the Atkins OWL carb ladder.  I had to use a larger than usual mold to make these tonight, so it made 12  logs that were 2½” x 1″.  My smaller candy mold was in the freezer with a chocolate version not yet set.   I will not make these treats that large in future as they are pretty rich.  I will make the smaller squares.  I have therefore worked up the nutritional information for 24 pieces (not the 12 shown above) as that size is an adequate portion of these rich, delicious goodies. I see a lime-coconut version next time…..or cherry, or rum-raisin, or lime, or……………….! 🙂

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.

INGREDIENTS:

1 stick (4 oz.) unsalted butter

3/4 c. coconut oil

1 oz. unsweetened, shredded coconut

zest of 2 small lemons

juice of 2 small lemons

4 oz. cream cheese

¼ c. coconut cream (kind with no added sugar)

sweetener of your choice  to taste

DIRECTIONS:   Soften cream cheese however you prefer to do that.  Set aside.  Melt butter and coconut oil in a medium saucepan over medium heat. Add zest and lemon juice and stir.  Add coconut.  Add coconut cream and finally, the soft cream cheese.  Whip all ingredients with a whisk until as smooth as you can get it.  Don’t worry if the cream cheese appears to separate, as that will not be noticed in the final frozen candies.  Slowly add your sweetener tasting as you do so until you get it as sweet as you like such things.  Remember if you use sweeteners with carbs, you must add those to the numbers below.  Using a 2 T. measuring cup or spoon, dip mixture evenly into 24 candy mold slots (if using silicon molds, set them on a metal pan so the liquid will not spill when lifted) or into paper or foil liners designed for making candy.  Transfer to the freezer for 30 or more minutes, seeing that the mold is level in the freezer.    Pop them out when set and ENJOY right from the freezer!  Store the leftover candies in a plastic bag in your freezer until ready to eat.  These are suitable once you have reached Atkins Phase 2 and for most Keto diets.

NUTRITIONAL INFO:   Makes 24 small candies about 1½” x 1½”, each one will have:

122 calories, 13.7 g  fat, 0.91 g  carbs, 0.29 g  fiber, 0.62 g NET CARBS, 0.5 g  protein, 15.3 mg sodium

(For those interested, entire recipe contains 2929 calories, 329 g  fat, 21.8 g  carbs, 6.9 g  fiber, 14.9 g  net carbs, 12 g protein)

Einkorn Blueberry Crumble

IMG_5056.JPG

My husband pointed out today we had a carton of blueberries beginning to dry out a bit at the back of the fridge.  So I decided to make some sort of simple crisp or crumble fruit baked dish.  My husband set the oven, greased my baking dish and rounded up the ingredients from my pantry for me.  What a sweetheart!

This was my first time using Swerve® sweetener and I was at a loss there.  It didn’t have any funny aftertaste sampled on my finger, nor in the final crumble dish that I could detect.  It is worthy of further experimenting in my opinion.  Just followed the info on the back of the packaging and it came out pretty close to my taste preference.  But honestly, it wasn’t quite sweet enough with 2 Tbsp. and I have therefore adjusted the recipe below for what should be better next baking.  The crumble topping was successful and the final dessert came out quite tasty.

Blueberries are a little higher in carbs, so if you are still in the Induction phase of the diet, use strawberries instead. To lower carbs further, omit the Einkorn flour totally.  I simply adds a nice flour taste and pastry texture that almond flour alone can’t do.   🙂  This recipe is not suitable until you have reached the nuts and berries level of Phase 2 Atkins.  It’s a little high carb for Keto diets.  This is not suitable for Primal-Paleo plans.

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

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. fresh blueberries

3/4 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb mix)

2 T. Einkorn flour

3 T. Swerve® sweetener (or equivalent sweetener to equal 3 T. sugar)

2 T. oat fiber

1 large egg

3 T. butter

DIRECTIONS:  Preheat oven to 350º.  Rub butter lightly on a 6″ square baking dish and fill with the blueberries.  Set dish aside.  Put rest of the butter in a medium bowl.  Add all the dry ingredients on top of the butter.  Using a fork or pastry cutter, cut the butter into the dry mixture until it resembles coarse cornmeal.  Add the egg on top, beat it with a fork and slowly work it into a dough with the dry ingredients.  Using a fork or your fingers, crumble the dough evenly on top of the fruit.  Pop into preheated 350º oven and bake for about 20-23 minutes or until lightly browned on the top.  Slightly cool and enjoy warm.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

240 calories, 18 g  fat, 20.25 g carbs, 7.12 g fiber, 13.13 g NET CARBS (half the carbs are from the blueberries alone, so use raspberries for a lower carb dessert), 13 g protein, 46 mg sodium

Strawberry Mug Cheesecake

If you love cheesecake but want it FAST, this is your recipe!  I had the tail end of a bag of strawberries in my freezer that needed using so I whipped up this delicious quick cheesecake for dinner last night.  Of course, you could use other fruits and berries, but you’d have to recalculate the serving numbers for those changes.  My husband just loved this!  Said I could make it again just any old time!  🙂  This recipe is suitable once you get to the first, nuts and berries level of Atkins (Phase 2 OWL).  It is also suitable for other Keto diets and Primal Blueprint.

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.

INGREDIENTS:

1 c. frozen strawberries, thawed and drained of juice

3 oz. softened cream cheese

2/3 c. sour cream

1 c. heavy whipping cream

liquid Splenda (or sweetener of choice), to taste (about 10 drops)

DIRECTIONS:   Soften cream cheese on a paper plate either in microwave or at room temperature.  Place into food processor bowl.  Add the drained berries, sour cream and Splenda.  Process until smooth.   In a separate bowl, whip the cream until it forms soft peaks.  Scrape the strawberry mixture onto the whipped cream and fold the two together until well-blended.  Taste and adjust sweetener to taste.  Spoon equally into 6 serving mugs, ramekins, or dishes of choice.  Chill for 1 hour and serve.  This will firm up when the cream cheese re-chills.

NUTRITIONAL INFO:    Makes 6 servings (approx. 1/2 c.), each contains:

253 calories, 25 g fat, 5.93 g carbs, 0.76 g fiber, 5.17 g NET CARBS, 2.83 g protein, 71 mg sodium

 

 

Individual “Irish” Chocolate Cake

Individual "Irish" Chocolate Cake

Just in time for St. Patrick’s Day!  A tasty, quick dessert to top off that corned beef and cabbage on St. Patrick’s Day.  Tasty and quite easy, too!  The cake goes together in minutes, microwaves in 1 minute and the icing is just as easy.  And boy, oh, boy, is this icing ever delicious!  This cake is moist and has just the right amount of whiskey flavor.

I normally bake this cake for 1 minute in a glass dish in the microwave.  But when I want to use a very large, metal shamrock cookie cutter, I bake it in the regular oven (15 min 350º), using foil to form a “bottom” for the cookie cutter.  I would recommend baking this either as 4 cupcakes or as I usually do other times of the year, in a 5″ square or round baking dish.  You could also use two small “mini-cake pans.  If doing cupcakes, fill them evenly, which will be about 3/4 full.  Don’t worry, this batter doesn’t rise too much during baking.

This recipe is not suitable until Phase 2  of Atkins.  Those on other Ketogenic diets may get bumped out of ketosis consuming alcohol, but there is very little in this, so that might not happen.   Of course, you should omit the booze if in the first 2 weeks Induction phase.

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

CAKE INGREDIENTS:

1 tsp. vanilla extract

1 T. butter, melted

4 pkts. stevia (I use Sweet Leaf)

¼ c. erythritol

2 large eggs, beaten

1 T. Irish Whiskey (I used Powers)

¼ c. cocoa powder, sifted

1½ tsp. baking powder

1 tsp. glucomannan (konjac) powder

1 tsp. oat fiber

CAKE DIRECTIONS:   Spray or grease your dish(s) or pan(s) with coconut oil or oil of your choosing.  Melt the butter and place in a medium glass bowl.   Add the stevia, erythritol and stir well.  Next beat in the two eggs.  Add the vanilla and Irish Whiskey, stirring once again.   Sift the cocoa on top and measure the remaining dry ingredients in next.  Stir gently to incorporate the dry into the wet ingredients.  Beat the batter with a spoon until it is smooth.    Pour into greased glass or ceramic pan(s) and bake for 1 minute on HI.   If using metal pans or conventional oven, bake at 350º about 13-15 minutes or until dry to the touch in the center.  Remove, cool completely and ice.

FROSTING INGREDIENTS:  

1 oz. cream cheese, softened

1 T. softened butter

2 tsp. Irish Whiskey (I used Powers)

¼ tsp. vanilla

2 T. plain whey protein powder (I use NOW brand)

2 pkts. stevia

3 T. powdered erythritol (I just powder it in my food processor)

FROSTING DIRECTIONS:  Soften the butter and cream cheese in a small bowl.  Add the protein, whiskey and vanilla.   Stir well until smooth.  Begin adding the sweeteners slowly, tasting as you go and STOP when it’s sweet enough for you, or add more if needed.  Everybody is different on sweetness preferences.    You can use food coloring to make your frosting green if you like (about 13-15 drops).  Frost the cooled cake(s) and serve at once or chill and then cover with plastic wrap if you must hold them over.

NUTRITIONAL INFO:    Makes 2 large servings, each contains:

316 calories, 23 g  fat, 11.2 g  carbs, 5.1 g  fiber, 6.1 g NET CARBS, 13.5 g  protein, 434 mg sodium

Lemon Tart

Lemon Tart

I recently modified a lemon pie recipe to come up with a quite tasty lemon dessert Atkins OWLers can enjoy.  Those still on Induction could make it crustless for an Induction-friendly baked lemon custard.  🙂  The crust, BTW, would make an excellent all-purpose pie crust for other pies.  It didn’t get soggy on the bottom even after 4 days!  Really tastes like a traditional flour pie crust to me!  Two large lemons should yield enough juice and peel for this recipe.

For those more fond of lime, like my husband, try my Lime Tart.

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.

INGREDIENTS:

1 T. lemon zest, grated

¼ c. lemon juice

¼ c. water

2/3 c. granular Splenda

6 T. unsalted butter

3 whole eggs

3 egg yolks

1 prebaked “Peggy’s Pie Crust”:   https://buttoni.wordpress.com/2009/12/17/peggys-pie-crust/

DIRECTIONS:  Whisk the eggs, egg yolks and Splenda together in medium saucepan.  Add lemon zest, juice and water.  Whisk again to blend.  Cook over medium-low heat until mixture thickens, about 5 minutes.  Remove from heat and stir in remaining butter, stirring until melted.    Pour into pre-baked pie crust and cook 10-15 minutes at 350º until set in center.  Remove from oven, cool and serve.  Can be eaten as is or topped with whipped cream (cream not included in nutritional info below).

NUTRITIONAL INFO: Makes 8 servings, each containing:  (This info includes counts for crust as well)

310 calories, 28.7 g  fat, 10.1 g  carbs, 5.45 g  fiber, 4.65 g  NET CARBS, .1 g  protein, 88 mg. sodium

Lime Tart

Lime Tart

I duplicated my Lemon Tart today using lime juice and zest and it came out DELICIOUS!     This one is OK for those who have reached Phase 2 Atklins OWL.  The crust makes an excellent all-purpose pie crust for other pies as well.  It didn’t get soggy on the bottom even after 4 days!  Really tastes like a traditional flour pie crust to me!  Two large limes should yield enough juice and peel for this recipe.

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

INGREDIENTS:

1 T. lime zest, grated

¼ c. lime juice

¼ c. water

2/3 c. granular Splenda, erythritol (or other sweetener to equal 2/3 c. sugar)

6 T. unsalted butter

3 whole eggs

3 egg yolks (in addition to the whole eggs above)

Couple drops blue food coloring (Trust me, it will be green when stirred in)

1 prebaked  “Peggy’s Pie Crust”

DIRECTIONS:  Whisk the eggs, egg yolks and Splenda together in medium saucepan.  Add lemon zest, juice and water.  Whisk again to blend.  Cook over medium-low heat until mixture thickens, about 5 minutes.  Remove from heat and stir in remaining butter, stirring until melted.    Pour the filling into your pre-baked tart crust (I use a removable bottom non-stick tart pan) and cook 10-15 minutes more until set in center.  Remove from oven, cool and serve.  Can be eaten as is or topped with whipped cream (cream not included in nutritional info below).

NUTRITIONAL INFO: Makes 8 servings, each containing:  (does not include whipped cream topping)

310 calories, 28.7 g  fat, 10.1 g  carbs, 5.45 g  fiber, 4.65 g  NET CARBS, 9.1 g  protein, 88 mg. sodium

Black Walnut Ice Cream

img_5646

This was my Dad’s favorite flavor of ice cream.  We lived in Illinois when I was a wee lass and he would, without fail, order this at our nearby ice-cream parlor.  Eventually he began to concoct it at home and the rest was history.   Black walnuts are a bit pricey unless you have a tree in your yard (Daddy did).  But the distinctive flavor for some uses is worth the price in my opinion.  I store them in my freezer so they do not go rancid.  As I rarely use them, a bag will last me a year.  I can’t believe I didn’t care for black walnuts when I was a child, but I have learned to appreciate this black walnut treat.  Now, black walnut ice cream, too, is my favorite flavor!  The hint of maple flavoring is the key.  I plan to try it with Kahlua next time to see how that comes out. 🙂  This recipe is not suitable until you reach the nuts & seeds level of Phase 2 Atkins.  With a plan suitable ice cream, it should be fine for Keto and Primal followers who indulge in the occasional dairy (might want to use real maple syrup over the extract though).  This dessert is not suitable for Paleo as I just don’t think coconut mile would be good in this.

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.

INGREDIENTS: 

1 recipe my Basic Vanilla Ice Cream

1 tsp. maple extract + 1 tsp. tap water (or sugar-free maple syrup)

¼ c. black walnuts, chopped (I order at nuts.com)

DIRECTIONS:  Make a batch of the low-carb vanilla ice cream (link above) by that recipe’s instructions, up to filling the molds.  Instead, scrape the ice cream into a medium bowl or loaf pan and freeze until firm but not rock hard.  Scoop out into your serving dish.  Drizzle the maple extract/water mixture on top and sprinkle the nuts on last.

NUTRITIONAL INFO:  This recipe makes 1 serving (2 small scoops).  Note: The ice cream recipe makes 10 servings, so you’ll have more ice cream for other diners or future uses)

One serving:  350 calories, 34.4 g fat, 4.7 g carbs, 2.3 g fiber (deductible only if you use Fiberfit sweetener), 2.4 g NET CARBS, 8.6 g protein.

Hearts with Strawberry Sauce

hearts-with-strawberry-sauceI made some little heart-shaped cakes with strawberry sauce for my hubby’s sweet tooth this Valentine’s Day.   He ran an errand in town and this little surprise was waiting for him when he walked in the door.  He was MOST pleased.  🙂  I have to say, they were quite tasty.  I doubled an existing small cake recipe so there would be a few leftover.  This is the silicone pan I used, but any cupcake shape will work:  heart-mini-cake-panThis recipe is not suitable until you reach the grains level of Phase 2 Atkins.  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.

INGREDIENTS:

2 recipes my Einkorn Individual Vanilla Cake

1¼ c. whole, frozen strawberries (no sugar added)

¼ tsp xanthan gum (or your favorite thickener)

4 drops liquid sweetener of choice (I used EzSweets)

VARIATION:  You can puree the sauce with your stick blender if you prefer. 

DIRECTIONS:   Make the cake batter per that recipe’s instructions, but add 1/4 c. of the strawberries to the batter.  Beat with a stick blender until smooth.  Fill mold slots half full, which made 8 little cakes for me (with other size molds, your mileage may vary).  Microwave on HI for 2 minutes or until center is dry to the touch.    Tip out of molds with the tip of a knife onto a waiting platter or service plates.  When cool, top with sauce made as follows:  Heat over medium heat the remaining strawberries, any juice and the sweetener.  When it begins to simmer, stir in the xanthan gum and stir constantly until thick.

NUTRITIONAL INFO:   Makes 8 small cakes, each contains:

113.6 calories, 8.33 g fat, 7.50 g carbs, 2.0 g fiber, 5.50 g NET CARBS, 4.57 g protein, 63 mg sodium

Banana-Coco-Nutty Candy

Click to enlarge

I don’t eat many sweets, but when I do, it’s usually candy or pure chocolate.  I got to thinking about my Peanutty Coconut Candy yesterday and wondered what it would be like with banana in it.  So I mashed one of the beautiful bananas I bought at the store yesterday morning and just took equal amounts of the main ingredients I wanted to include and formed some of the tastiest candies!  They are very filling, too!  Just one takes the edge off my occasional sweet tooth.  I think I may even like this version better than the original peanut-coconut version!  After popping the candies out of the mold slots, I decided to store them in a zip-loc bag in the freezer.  They don’t get hard, just firm and chewy, so they can be eaten right out of the freezer!

I used 1″ square silicone candy molds to make mine,  but you could also just roll into balls and if desired, coat with more dessicated coconut.  You could also roll into balls and flatten into hockey puck disks.  Or you might roll then into little logs and coat with finely chopped peanuts!  HAVE FUN SHAPING THEM or use whatever shape candy molds you may have!

These are not suitable until the higher fruit rung of the Atkins Pre-Maintenance or Mainitenance Phase.  They are suitable for Keto diets as well.   The sweetener would have to be modified for this to be acceptable for Primal-Paleo.

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

INGREDIENTS: 

1     6-oz. banana, mashed

1 c. dessicated coconut (unsweetened)

1 c. natural peanut butter (I use Laura Scudder)

3/4 c. erythritol (or other sweetener to equal 3/4 c. sugar)

2 pkts. stevia (I used NuNaturals)

DIRECTIONS:   Using a fork, mash the banana in the bottom of a mixing bowl.  I added the juice of a wedge of lemon to prevent darkening, as candy is slow to be eaten in my house.  Add the peanut butter and stir well to blend.

Add coconut and blend it into the mixture until all ingredients are uniformly mixed.  Add sweeteners last and stir.  Press into silicone molds, pressing down firmly.  Set mold on a flat pan and place in freezer for about 2 hours.   The mixture will make 28 small 1″ candies of about 1½-2 T. of the mixture.   Your numbers may vary, so I will provide the nutritional values for the entire recipe so you can calculate your per piece figures from the number you get.

NUTRITIONAL INFO:    (does not include any additional coconut/peanut coating)  Entire recipe contains 3,034 calories, 239 g  fat, 133 g. carbs, 48.3 g fiber, 84.7 g. NET CARBS, 95.7 g. protein.

If yield is 28 pieces, each piece contains:

108 calories, 8.55 g  fat, 4.75 g  carbs, 1.72 g  fiber, 3.03 g  NET CARBS, 3.41 g  protein, 37 mg sodium

Blueberry Pie

Click to enlarge

Click to enlarge

We have company in from Dallas tonight and I made a blueberry pie to serve using my new Einkorn flour-Almond flour pie crust.  I wasn’t exactly sure I was going to pull the top crust off, as low-carb pie dough is so fragile, but with much care I managed to get it onto the berry-filled bottom crust just fine.  It sliced nicely, tasted wonderful and will be a lovely dessert to serve my company. This recipe is one of the carbiest on my website and is therefore not suitable until you reach the berry rung of the Atkins Phase 2 OWL carb reintroduction ladder, and it would probably be wise to wait until you are nearly at goal weight for enjoying this one.  The higher carb count is mostly attributable to the berries themselves, as the crust is only responsible for around 7 of the 17.7 net carbs.   So I’m afraid the only way to cut carbs on this would be to cut the pie into smaller pieces.   This pie is not suitable for Primal-Paleo followers unless you use a plan-suitable crust.

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.

INGREDIENTS:

2 lb. frozen blueberries, unsweetened

¼ c. erythritol (or equivalent sweetener to equal ¼c. sugar)

¼ tsp. glucomannan powder (or your preferred thickener)

2 recipes my Einkorn-Almond Flour Pie Crust

DIRECTIONS:   Preheat oven to 350º.  Make a double recipe of the pie crust as instructed in the recipe linked above.   Divide the dough in half and form into balls.  Chill for 30 minutes.  Take one of the portions from the refrigerator and place it on a piece of parchment paper.  Lay a piece of plastic wrap on top and using a rolling pin, roll it into a circle slightly larger than you pie plate.  Invert the plate centered over the dough and grabbing plate, dough, paper and all, flip the plate back upright with the sheet of dough now on top.   I find gravity pulls the the dough right down into the pie plate.  Gently peel off the parchment paper.  If crust tears, just press it gently with your fingers to “mend the cracks”.  🙂  Crimp the edges decoratively however you like.  Pop into a preheated 350º oven for 10 minutes, precooking just to the stage the dough feels dry on the surface (half cooked, but not brown yet).

While the bottom crust is cooking, place blueberries in a medium bowl.  Sprinkle with the erythritol and glucomannan powder (or whatever thickener you prefer).  Stir them every few minutes to allow the filling to begin thickening (though it will not be fully thickened until it has baked and cooled).  Remove the bottom pie crust from the oven as soon as it is dry to the touch.  Cool it a few minutes and then stir the berries one last time and fill the bottom crust, spreading the berries evenly in the pie shell.

Remove the remaining dough from the fridge.  Run a damp sponge over your counter and place a piece of plastic wrap on it so it is smooth.  The water keeps it from sliding around.  Place the chilled ball of dough on top.  Lay a second piece of plastic wrap on top and roll it just the size of your pie plate.  Slide the crust, plastic and all onto a sheet pan or the back of a cake pan lid and set in the refrigerator to chill 15 minutes.  Remove from the fridge and carefully remove the top sheet of plastic wrap.  Quickly flip the crust onto your left hand that is centered right over the bottom crust, simultaneously sliding your left hand out from under it as you let the crust fall onto the pie below.  Remove the remaining piece of plastic wrap carefully.  Crimp the top crust and bottom crust together along the edges as best you can.  Pop the assembled pie into a 350º oven for about 35 minutes or until the top crust is browned in the center. The very center of mine was SLOW to brown (not sure why), thus, as you see in the pics, mine browned a bit too much on the edges.  Next time I will definitely use my metal crust protector ring so that won’t happen.  You might want to use foil to protect the edge of your pie from browning so much.

NUTRITIONAL INFO:   Makes 8 servings, each contains:

318 calories, 25 g  fat, 29.32 g  carbs, 11.57 g  fiber, 17.75 g  NET CARBS  (14.2 net carbs per serving if cut into 10 slices), 7.07 g  protein, 161 mg sodium

Cherry Topping

Shown on Einkorn Vanilla Cake

         Shown on Einkorn Vanilla Cake

I keep a couple cans of Oregon® Red Tart Cherries (water pack) in my pantry at all times.  The hubs likes cherry desserts.  Cherries are fairly high in carbs, so I can’t join him in such desserts very often.  But for a real treat or special occasion we sometimes make a cherry topping for vanilla cake (as shown above), for spooning on vanilla cheesecake, for brandy-laced Cherries Jubilee over vanilla ice cream (a favorite dessert of mine) or for when I make my Black Forest Cake on Valentine’s Day.   This only takes a few minutes to make, too!  this topping is not suitable until you are at Atkins Pre-Maintenance or Maintenance or have reached the final rung of the carb ladder (higher-carb fruits) of your carb re-introduction process in your Ketogenic diet.  Clearly if you are Primal or Paleo, you need to use some other sweetener and perhaps a chia gel made with the cherry juice to thicken.

INGREDIENTS: 1  14.T oz. can of red tart cherries (water pack)

2 T.  erythritol (or sweetener equivalent to 2 T. sugar)

1 T. granula splenda (or other sweetener equivalent to 1 T. sugar)

¼ tsp. xanthan or guar gum to thicken

DIRECTIONS:  Using a small saucepan, stir all ingredients together gently.  Place over medium-high heat and bring to a simmer, stirring, until it slightly thickens.  Remove and allow to cool on the counter. Spoon over your cooled cheesecake, ice cream or cake and serve.

NUTRITIONAL INFO:   Makes 5 servings if you spoon the topping over desserts.  But up to 8 servings, obviously, if you spread the topping onto an 8″ cheesecake and then cut into 8 slices.  I’m providing numbers for the entire recipe and you’ll need to divide the numbers below by the number of servings you get/serve. Also be sure to add in the carb count for the cake, ice cream or cheesecake you serve this on!

NUTRITIONAL INFO:  This entire batch of topping contains:  (Determine your per serving carbs based on how many servings you get for your particular application.

98 calories, 0.0 g  fat, 23.3 g  carbs, 4.0 g  fiber, 19.3 g  NET CARBS Remember, this number is for the entire batch!  1.5 g  protein, 16 mg sodium

Chocolate Shell

chocolate-shell-coating

This recipe is ideal for making a chocolate shell for ice cream bars and a variety of chocolate candies.  The sky is the limit on how it can be used for candy making, including multi-layer candies.  Pictured above are bite-size sweets made with (left) peanuts, (center) coconut-pecan, and (right) almond-dried cranberries.  Since what you add to your chocolate will vary, the nutritional information will vary.  Therefore I am providing just the counts for the chocolate coating mixture.  you will then have to add the nuts or fruits you add to each piece for an accurate count. This recipe is chilled to set, but it keeps at room temperature for a fairly long period, so you can serve these creations at parties without fear they will melt on the plate. Just pop any leftovers back in the fridge for longer term storage.  They should freeze OK, too.  🙂

This recipe is suitable (as written) for all phases of Atkins.  Once you reach Atkins Phase 2 OWL, you can add nuts, coconut meat, fruit bits or whatever is allowed on your eating plan to your candies.

INGREDIENTS FOR CHOCOLATE SHELL COATING:

1 c. sugar free chocolate chips (I use Hershey’s)

1 square unsweetened baking chocolate (or 4 squares Lindt 90% chocolate)

¼ c. melted butter

1 T. coconut oil (or 1 T. more butter)

6 drops liquid Splenda (or 2 tsp.vanilla sugar-free syrup)

DIRECTIONS:  Set silicone candy molds on a sheet pan.  Place your nuts, coconut, or fruit bits into each of 48 silicone candy form cups.  Next, in double boiler or a small saucepan over another pan containing boiling water, melt the butter and coconut oil.  Add the square of chocolate and melt slowly.  Add the choco chips, stirring constantly so the chocolate will stay smooth.  It should make a smooth, silky (not lumpy) chocolate sauce.  Dip 1 tsp. of sauce onto each candy mold slot.  There should be enough to do all 48 slots.  Then go back and put any remaining sauce as equally on the 48 candies as possible, using it all up.  The chocolate will run down around the nuts/fruit and make a solid piece of candy once chilled.  If making a smaller batch, refrigerate (or freeze) any leftover sauce in a ziploc plastic bag for future use.  Pop the sheet pan into the refrigerator for about 15-30 minutes.  When the chocolate is hard to the touch, pop ’em out from the bottom and ENJOY!  The chocolate will not totally melt if at room, but don’t leave them out for hours.  The chocolate WILL melt under the heat of your fingers if held too long.

NUTRITIONAL INFO FOR SAUCE:  Makes about 1¼ cups or 20 T. (60 tsp.).  This will be enough for 48 1″ candies.  Each tsp. contains:

19 calories, 1.79 g  fat, 0.55 g  carbs,0 .21 g fiber, 0.34 NET CARBS, 0.20 g  protein, < 1 mg. sodium

additives

Pumpkin Cake

pumpkin-cakeThis moist, delicious pumpkin cake, inspired by a recipe I saw at Fabulous Foods.com, came out simply wonderful.  It cooked perfectly and has a lovely smooth texture.  I don’t care for the texture of cakes made exclusively with almond flour, so I subbed 1/3 whey protein powder into her recipe for a smoother texture.  I also chose to use fresh pumpkin rather than canned.  I reduced the butter called for by 25% as well.  This one’s a keeper for our holiday baking, for sure!  This recipe is suitable for all phases of Atkins, Keto diets and Primal as well.  The cream cheese knocks this out of suitability for Paleo, unless there is a suitable substitute that meets that program’s requirements.

Many delicious low-carb recipes like this one 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.

INGREDIENTS:

2 c. almond flour

1 c. plain whey protein powder

1 c. Splenda or equivalent sweetener of choice

2 tsp. baking powder

1/8 tsp. salt

1 T. + 1 tsp. cinnamon

1 tsp. ground cloves

½ tsp. nutmeg

8 oz. cream cheese, softened

3/4 c. (1½ sticks) butter, softened

1 c. fresh cooked pumpkin, mashed well

4 large eggs

½ c. sugar-free maple syrup or caramel sugar-free syrup

1 tsp. vanilla

DIRECTIONS:  Preheat oven to 350º.  Line the bottom of a tube with parchment cut-to-fit, or use a lightly oiled non-stick bundt pan.  Oil the sides and post of your tube pan as well.  In a medium bowl, soften cream cheese and butter.  With electric mixer, blend them well.  Add eggs, syrup, pumpkin and vanilla.  Whip on high until very smooth.  In a separate bowl, measure out all dry ingredients and stir well to blend to a uniform mixture.  Add to the wet ingredients and beat with the electric mixer until a smooth batter is achieved.  With a rubber spatula, scrape the batter into the cake pan spreading it as evenly as possible.  Bake at 350º for 50-55 minutes or until toothpick comes out clean and dry.  Cool almost totally before loosening with a knife and tipping onto a cake plate for serving.   You can top with dollop of fresh whipped cream if you  like.

VARIATION:  Use lightly oiled silicone muffin pans for a muffin version.  Should make 12 large muffins that will take about 20-25 minutes to bake at 350º.

NUTRITIONAL INFO:  Makes 14 slices, each contains:

295 calories, 25.8 g fat, 7.28 g carbs, 2.30 g fiber, 4.98 g NET CARBS, 12.4 g protein, 287 mg sodium

Einkorn Blueberry Crumble

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My husband pointed out today we had a carton of blueberries beginning to dry out a bit at the back of the fridge.  So I decided to make some sort of simple crisp or crumble fruit baked dish.  My husband set the oven, greased my baking dish and rounded up the ingredients from my pantry (bending and stooping is an issue, too). I was able to do most of the rest, with the added help of regular heavy doses of ibuprofen all week long.

This was my first time using Swerve® sweetener and I was at a loss there.  It didn’t have any funny aftertaste sampled on my finger, nor in the final crumble dish that I could detect.  It is worthy of further experimenting in my opinion.  Just followed the info on the back of the packaging and it came out pretty close to my taste preference.  But honestly, it wasn’t quite sweet enough with 2 Tbsp. and I have therefore adjusted the recipe below for what should be better next baking.  The crumble topping was successful and the final dessert came out quite tasty.

Blueberries are a little higher in carbs, so if you are still in the Induction phase of the diet, use strawberries instead. To lower carbs further, omit the Einkorn flour totally.  I simply adds a nice flour taste and pastry texture that almond flour alone can’t do.   🙂  This recipe is not suitable until you have reached the nuts and berries level of Phase 2 Atkins.  It’s a little high carb for Keto diets.  This is not suitable for Primal-Paleo plans.

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

DISCLAIMER: I do not accept payment for book promotions. I do so because they are GREAT cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. fresh blueberries

3/4 c. Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb mix)

2 T. Einkorn flour

3 T. Swerve® sweetener (or equivalent sweetener to equal 3 T. sugar)

2 T. oat fiber

1 large egg

3 T. butter

DIRECTIONS:  Preheat oven to 350º.  Rub butter lightly on a 6″ square baking dish and set dish aside.  Put rest of the butter in a medium bowl.  Add all the dry ingredients on top of the butter.  Using a fork or pastry cutter, cut the butter into the dry mixture until it resembles coarse cornmeal.  Add the egg on top, beat it with a fork and slowly work it into a dough with the dry ingredients.  Using a fork or your fingers, crumble the dough evenly on top of the fruit.  Pop into preheated 350º oven and bake for about 20-23 minutes or until lightly browned on the top.  Slightly cool and enjoy warm.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

240 calories, 18 g  fat, 20.25 g carbs, 7.12 g fiber, 13.13 g NET CARBS (half the carbs are from the blueberries alone, so use raspberries for a lower carb dessert), 13 g protein, 46 mg sodium

Crumble Topping

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I love working with oat fiber.  It brings to low-carb baked goods what flour used to bring, a flour-y taste and flour-y texture.  This tasty crisp made with apple was just DELICIOUS!  I had 4 Gala apples I had bought for my husband (that he wasn’t eating)  that were going to go bad and were really past the crisp, eating stage.  So this is how I used those up!  My typical apple filling:  4 peeled, sliced apples tossed with a few tablespoons of water, a sprinkle of xanthan gum tp thicken, 1/4 c. Splenda or erythritol, along with a pinch of cinnamon and nutmeg.  Pour into non-stick pan or baking dish and dot with 2T. butter.

I made the crumble topping below and sprinkled HALF the crumble mixture over the fruit.  I zipped the other half up in a baggie and freeze for another use. Will keep frozen for 1 month. This is not Induction friendly, so wait until you reach Phase 2 of Atkins to enjoy this.  To make this MUCH lower carb, you could instead use peeled, grated jicama, sliced zucchini or chayote squash for half, or even all the apples in this, but cooking time will increase if you do.

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: http://amongfriends.us/order.php.

INGREDIENTS:

1½ c. CarbQuik baking mix (or other low-carb bake mix)

½ c. (45 g) oat fiber (DO NOT use high carb oat flour! Not the same thing!)

2 T. cold butter

pinch salt

1/4-1/2 c. water, added slowly

1-2 T. granular erythritol

OPTIONAL:  ½ tsp. cinnamon

DIRECTIONS:  Preheat oven to 350º.  Into a medium bowl, measure out bake mix, oat fiber and salt.  Stir.  Using a fork, cut in the cold butter until crumbly and well incorporated into dry ingredients.  Slowly add 1/4 c. water and work in with fork.  Add more water by tablespoons, stirring after each addition until mixture begins to hold together into pea-sized clumps. When all appears to be mixed well, spoon out half the mixture into a ziploc bag and freeze for future use.  Using fingers, crumble the remaining topping onto your fruit crisp filling mixture.  Bake at 350º for about 30 minutes or until apples are tender and topping is browned nicely.  Serve hot or cold.

NUTRITIONAL INFO FOR TOPPING ONLY: Recipe makes enough for TWO 9″ round pans of apple or berry crisp. I get 4 servings from a 9″ pan.  (8 total servings in both pans).

Total recipe contains:  374 calories, 47g fat, 75.7g carbs, 67.7g fiber, 8 NET CARBS, 24g protein

1 single serving of topping (1/4 of 1 pan) contains: 45.5 cal, 3.1 g fiber, 9.5 g carbs, 8.5 g fiber, 1 NET CARB, 3 g protein

FOR THE CURIOUS: 1 Serving with apple filling made as described above:  219 calories, 18g fat, 39.4 g  carbs,  20.3 g  fiber, 19.1 g NET CARBS, 6.4 g  protein.  Yes, it’s really high carb using real apples, so you might prefer to cut the majority of carbs out and use berries or apple substitutes like jicama, chayote squash or zucchini in your filling!  Just sayin’ that most of the carbs here are in the filling, not the crumble topping. 😉

Lemon Cheesecake

Lemon Cheesecake

This is an easy cheesecake to whip up since it’s a no-bake cheesecake.  When it comes to sweeteners I would recommend not putting all the sweetener in all at once and TASTING after adding all ingredients adding sweetener to taste. Everyone’s taste on sweeteners is just so highly personal.  I like things much sweeter than my husband.  As always, I recommend only adding sweeteners slowly and tasting, say only ½ c. of the granular (or 20 drops) and then TASTE before adding any more.  Sweeteners vary; taste varies.  Cheesecake is always lovely with a Raspberry Sauce or Blueberry Sauce, as shown in the linked danish recipe.  This cheesecake is not suitable for Induction unless you make it without a crust.

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:

2   8-oz pkgs. cream cheese, softened

38 drops liquid sucralose (or other sweetener to equal 1½ c. sugar)

1 pkt. unflavored gelatin

lemon zest from 2 lemons

lemon juice from 2 lemons)

1 tsp. vanilla

1 c. cream, whipped

1 baked, cooled Pecan Crust 

DIRECTIONS:   Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved.  Whip cream cheese in a large bowl with sweetener until smooth.  Add lemon juice, zest and vanilla.  Beat until smooth and well blended.  I like to use my food processor to achieve the smoothest mixture possible.   In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!).   Fold whipped cream into cream cheese mixture.  When well incorporated, pour into cooled pie crust.   Chill several hours and serve.

NUTRITIONAL INFO:  Makes 8 servings, each serving (filling AND crust) contains:

370 calories, 35.2 g  fat, 6.34 g carbs, 1.99g fiber, 4.35 NET CARBS, 10 g protein, 188 mg sodium

Gingerbread “Bigfoot”

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Sorry, I just couldn’t resist when I named this Christmas creation. 🙂  I bought the pictured 14″ tall Wilton Gingerbread Man cookie pan a couple years ago and haven’t really used it with any of my low-carb gingerbread recipes to date.  But I came across a recipe on Robb Wolf’s website, posted by a Kim Ludeman, that inspired me to test this “behemoth” pan.

I changed up the sweeteners considerably to lower carbs and also added currants and raisins for decoration.  Original recipe had no flaxmeal and used all almond flour.  My longtime favorite gingerbread recipe has a bit of vinegar in the dough, so I also added a tablespoon to this recipe (don’t worry, you won’t taste it).  I think it is for improving rise, but this stiff dough did not rise much during baking, so I may need a little more.  I’ll try 2 T. next time.  The resulting gingerbread cookie was sort of cake-like and sort-of chewy on the edges, and most DEFINITELY tasty!!  I’ll be trying this as individual cookies next baking, as I liked the chewy browned edges.

This recipe is fairly carby, since it has molasses in it, so I would not indulge in these unless you are in Atkins Pre-Maintenance or Maintenance phase.  You can eliminate the raisins/currant decoration and also decrease the molasses and increase the sugar-free maple syrup by that amount to reduce carbs.  My Paleo-Primal subscribers will of course want to use REAL maple syrup instead of the sugar-free maple syrup.  The Steviva called for is a blend of erythritol and stevia and is about twice as sweet as sugar, but you could use another sweetener (2 T. sugar equivalent) if you prefer.

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:  

½ c. flax meal (I use 50:50 golden and dark mixed)

2½ c. almond flour

2 pkts. stevia

1 T. Steviva (a blend of erythritol and stevia)

1 tsp. each cinnamon and ginger

½ tsp. nutmeg

1/8 tsp. sea salt

1 tsp. baking soda

¼ c. backstrap molasses

¼ c. sugar-free maple syrup (or regular maple syrup, or omit and use ½ c. total molasses for Paleo/Primal version)

1 T. white vinegar

DIRECTIONS:  Lightly grease or line a cookie sheet with coconut oil.  Preheat oven to 350º.   Beat all wet ingredients in a medium mixing bowl.  Measure the dry ingredients on top.  Slowly stir the dry into the wet below until smooth.  Dough will be fairly stiff.  If making a giant single cookie, spread the dough evenly onto the baking pan using plastic gloves or baggie “gloves”.  My gingerbread man pan is approximately 14″ tall x 9″ wide.   Use raisins for eyes and button, currants for his nose and mouth.  Pop into preheated 325º oven for about 18-20 minutes.  Do not overcook so you should remove from oven when the cookies are just browning a wee bit around the edges.  Cool and enjoy.

If making individual round cookies, this dough should make about 24 small 1½ round cookies.  I would roll dough into 1″ balls and then press flat into 1½-2″ cookies with your fingers or the bottom of an oiled glass.   The individual cookies should only require 10-12 minutes to get done.

NUTRITIONAL INFO:  Makes 1 huge gingerbread man or twenty-four  1½-2″ round cookies, each round cookie or approximately 1/24 of the giant cookie has: (calculated using sugar-free maple syrup).  If making smaller gingerbread men, this recipe (I’m guessing) would probably make 12 of them.

107.8 calories, 8.73 g  fat, 6.18 g  carbs, 2.08 g  fiber, 4.1 g  NET CARBS, 2.96 g  protein, 76.5 mg sodium

Einkorn Apricot-Cherry-Brazil Nut Bread

Einkorn Apricot-Cherry-Brazil Nut Bread

I’m planning on making this again for my Christmas dessert tray this year.  One of my mother’s favorite recipes. To give credit where it is due, this basic low-carb sweet bread batter was inspired by a Basic Quick Bread recipe at Sugar Free Low Carb Recipes website.   I added vanilla, sweetener, baking powder and glucomannan powder and I believe the smooth texture is now perfect.  No crumbling!  You can vary the fruit, berries and nuts in this but you will have to recalculate the carbs for any changes.  This recipe is suitable once you get to  Atkins Phase 2 OWL or farther.  If you require gluten-free, you will have to omit the Einkorn and sub in the same amount of “oat flour” ground from 100% certified gluten-free oats.

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:

IMG_4370

Slight rise in 8″x5″ loaf pan.

1/3 c. coconut flour

1/3 c. almond flour

1/3 c. Einkorn flour (or low-carb bake mix if unavailable)

¼ tsp. sea salt

1 T. glucomannan powder

1½ tsp. baking powder

Stevia equivalent for ½ c. sugar (I used ¼ c. Steviva, a blend of erithritol & stevia)

1 stick (1/2 c.) unsalted butter, melted

1 tsp. vanilla

8 large eggs, beaten

½ c. chopped dried apricots

½ c. unsweetened dried cherries, chopped (I dehydrate my own)

½ c. chopped Brazil nuts.

DIRECTIONS:  Preheat oven to 350º.  Grease a loaf pan.  I use a standard aluminum loaf pan.  I can get fourteen approximately ½”slices out of the loaf.  Mix dry ingredients in a medium mixing bowl. Melt butter and add to bowl.  Also add vanilla and the eggs and beat until you have a smooth batter.  Use an electric mixer if necessary, but I did not find I needed to do that.  Fold in your desired fruit, nuts or flavorings and stir well.   Spoon batter into greased pan, level with a spoon and bake at 350º for 40-45 minutes or until a toothpick stuck into center comes out slightly damp (this cake is THAT moist), but clean of any batter.  Cool a bit, slice into fourteen ½” slices (or to lower carbs, cut into 16 slices for 6.23 net carbs per slice).

NUTRITIONAL INFO:  Makes 14 servings, each contains: (numbers are specific for apricots, cherries and brazil nuts.  Recalculate for other additives).  Cutting into 16 slices reduces count to 6.23 g. net carbs.

122.3 calories, 8.59 g  fat, 8.9 g  carbs, 1.96 g  fiber, 6.94 g  NET CARBS, 5.64 g  protein, 124 mg sodium

Rum Balls

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I modified my mother’s favorite rum ball recipe that I have always made for the holidays.  My new low-carb version is quite tasty!  They look and taste just like the originals, in fact.  These tasty treats are not acceptable for Atkins Induction unless you leave out the rum, which sort of takes away the best flavor, sadly.  But as a chocolate/nut confection, they are still a treat……..just not spiked.  🙂

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.

VARIATION:  Use bourbon instead of rum.

INGREDIENTS:

¾ c. almond meal

¼ c. unflavored whey protein

1 c. finely chopped walnuts or pecans

½ c. cocoa, sifted

¼ c. erythritol, sifted

4 T. melted butter

14 drops liquid sweetener of your choice (I use EZSweets)

2 T. rum

FOR OUTER COATING: 2 T. more erythritol + ½ c. more finely chopped walnuts or pecans mixed together in a small bowl.

DIRECTIONS: Mix first 5 dry ingredients in a medium bowl.  Add liquid sweetener and rum to melted butter and stir into batter until well mixed.  It should begin to form a smooth batter.  Spoon up and using hands, form into eighteen ¾-1″ balls.  To finish them off, roll around in pecan coating (I found I had to press firmly onto surface) for as even a coating as you can get.  Store in air-tight container with wax paper between layers.  Store in refrigerator until ready to serve.  These can be frozen.

NUTRITIONAL INFO: Makes 18 balls, each containing:

136 calories, 12 g  fat, 3.75 g  carbs, 1.71 g  fiber, 2.04 g  NET CARBS, 4 mg. sodium

Quick Danish

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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

 

Cranberry-Orange Nut Bread

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I love to make this delicious sweet bread for the Holidays without fail, but it’s good at other times of the year, too! It’s one of my oldest low-carb sweet bread recipes.  I started with a basic coconut flour bread recipe and made a few alterations and additions to transform it into a traditional cranberry orange nut bread.  This bread is quite good and will freeze nicely for up to 1 month.  This recipe is not suitable for Atkins Induction.

It is the coconut flour in this recipe that dictates so many eggs.  It’s one of the reasons I prefer to use other low-carb flour substitutes.  If you reduce the coconut flour and sub in some almond flour for part of it, you could then reduce the number of eggs needed.  I would recommend making the flour substitution and mixing the batter with all the other wet and dry ingredients first, then add the eggs LAST, one at a time and stirring well between additions, only using the number needed for a thick bread batter the consistency of muffin batter.  You will have to recalculate the carbs in making such a drastic change to the recipe, 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:

8 eggs

½ c. heavy cream

½ c. unsalted butter, melted

1 tsp. vanilla

1/4 tsp. Boyajian orange oil (or 1 T. grated orange zest)

½ tsp. salt

½ c. + 3 T. coconut flour

1 tsp. baking powder

½ c. Splenda + 2 T. erythritol (or a combination of other sweeteners to equal 2/3 c. sugar)

1 c. fresh cranberries, chopped

½ c. walnuts or pecans

DIRECTIONS: Chop the raw cranberries and nuts using a processor or blender.  Set aside for now.  For the batter, crack and beat the 8 eggs in a bowl.  Add cream, melted butter, vanilla and orange oil/extract.   If you have no orange oil/extract, you can substitute 1-2 tsp.grated orange zest.  To the wet ingredients, begin adding the dry ingredients in the order listed above.  Stir after each addition to well blend all  ingredients.  Gently fold in the chopped cranberries and walnuts.  Pour into a greased or non-stick loaf pan and bake at 350º for 50-60 minutes.

NUTRITIONAL INFO: Entire loaf has 2506 calories, 186.9g fat, 127.1g carbs, 64.0g fiber, 63.1 net carbs, 86.5g protein, 2458 mg sodium.  Handy info to have if cutting into a different number of slices than I do.

If cut into 10 slices, each slice will have:

250.6 calories, 18.7 g  fat, 12.7 g  carbs, 6.4 g  fiber, 6.3 NET CARBS, 8.65 g  protein, 245 mg sodium

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)

Chia-Chai Chewies

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These spice cookies will appeal to the chai tee lovers out there and be a hit on your Holiday dessert table.  They will certainly be on my Thanksgiving dessert tray this year.  These are sort of like an cinnamon oatmeal cookie with a “twist”.  Nice thing about them, they just seem to mellow and get tastier every day they sit in your fridge or freezer.  I know there are a lot of ingredients, but it’s why they are so good and  SO WORTH EVERY ONE OF THEM.  These are truly the best low-carb cookie I’ve developed!  I do hope you’ll try this one.  🙂

You might want to add chopped pecans or walnuts to these, but my husband doesn’t like nuts much and I also wanted to post just a basic recipe with the dried prunes (a great raisin replacement for lower carbs).  I have added nutty-tasting hemp hearts (shelled hemp seeds) and some chia seed for the bit of crunch and nutrition these two ingredients bring to these cookies.   The sugar-free honey is essential for these to be chewy, so do not sub out this honey with any other sweetener or you are NOT going to get a chewy cookie (trust me, been there, done that).   This recipe is not suitable for Atkins Induction.  Wait until you are nearing Pre-Maintenance to enjoy these, as they are a little higher carb than most of my cookies, having prunes in them.

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

INGREDIENTS:

½ c. coconut oil (preferably not in liquid form, so do not melt)

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

¼ c. sugar-free honey (I can buy it at Walmart)

4 dried prunes, chopped (DelMonte brand has no added sugar)

1½ c. almond flour

¼ c. + 3 T. hemp hearts

1 T. ground chia seeds (I use 50:50 white and black)

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder (or xanthan gum)

1/8 tsp. salt

½ tsp. baking soda

1 T. erythritol

½ c. granular Splenda or equivalent sweetener to equal ½ c. sugar

2 tsp. my Chai spice blend

VARIATION:  You can just use 2 tsp. ground cinnamon if you are not fond of Chai spice flavors.  Another delicious variation would be to use dried cranberries for the prunes in these. 🙂

DIRECTIONS:  Preheat oven to 350º.  Measure all the wet ingredients into a small bowl.  Beat with an electric hand mixer until smooth.  Stir in the chopped prunes and if using nuts, add them now.  In another bowl, measure out all the dry ingredients and stir well.  Slowly add the wet ingredients to the dry and stir until all are uniformly mixed into a solid cookie dough.  It will be pretty thick and stiff if your coconut oil wasn’t liquid.   Form into 24 roughly 1″ balls (I use a scooper to be sure they are all about the same size) and set on parchment lined cookie sheets about 3/4″ apart.  These don’t spread much during cooking.

Pop into preheated oven for about 12-13 minutes.  Ovens can vary, so yours may take a little less or a little more time.  They will be slightly firm to the touch in the center when done, and just beginning to brown a bit on the edges.  Remove and DO NOT REMOVE FROM PANS UNTIL COMPLETELY COOLED.  These are quite fragile when hot and will break apart if not cooled completely before handling.  When fully cool, remove from pans and ENJOY!  Store remainders in a lidded container.

NUTRITIONAL INFO:   Makes 24  2-inch cookies, each cookie contains:

126 calories, 10.9 g  fat, 5.44 g carbs, 2.38 g fiber, 3.06 g  NET CARBS, 3.36 g  protein, 53 mg sodium

Curried Fruit and Sweet Potatoes

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I’ll just say right up front that this Holiday recipe is probably the highest carb recipe on my website.  Now that I have that unpleasant admission out of the way.  But during the holidays, I’m willing to scrimp on carbs elsewhere so that I can enjoy a dish my entire family associates it with the holiday feasts.  This dish was a favorite of my Dad’s and continues to be a hit with guests whenever I serve it.  Ways you can lower carbs a bit here:  ditch the maraschino cherries and use fresh; ditch the sweet potatoes and use chunks of fresh pumpkin.

This side is a lovely complement to roast turkey, baked chicken, roast duck, goose and other game meats as well.  I usually use Sharwood’s or Sri Lankan curry powder, but any brand will do here.  If you’ve never had curried fruit, I’m certain you’re in for a treat with this. This is not suitable until the “higher-carb fruits” rung of the Atkins OWL carb re-introduction ladder or when you have reached the Pre-Maintenance or Maintenance phase of the plan.

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.

INGREDIENTS:

2 T. unsalted butter, melted

1 T. curry powder

Sweetener of choice to equal 1/4 c. sugar

½ tsp. maple extract

1 T. erythritol (or 1 packet stevia)

6 pear halves, natural juice pack, drained & cut in half

4 slices pineapple, natural juice pack, drained and cut into thirds

6 oz. nectarine or peach, sliced (I don’t peel)

10 maraschino cherries (or fresh, pitted)

5 oz. sweet potato, peeled (or fresh, cooked pumpkin chunks)

DIRECTIONS:  Preheat oven to 350º.  Peel sweet potatoes, cut into medium-size chunks and boil in sauce pan for 4-5 minutes only. You just want to half cook them.  Alternately you can use fresh pumpkin chunks instead to lower carbs.  Drain and set aside.  While they are boiling, melt butter in baking dish in oven.  Remove and stir in extract, curry powder and sweeteners. Slice nectarine into the butter/curry mixture.  Add pear quarters and pineapple pieces.  Add whatever cherries you’re using next (pit them if using fresh).  Last add the partially cooked sweet potatoes.  Toss gently with a large serving spoon so as to get some of the seasoned butter to coat each piece.  Pop into a 350º oven and bake for around 35-45 minutes, tossing the fruit in the sauce once during baking.  Serve hot with your favorite roast fowl or game.  Leftovers reheat nicely (I dot with more butter when re-heating).  You’ll be glad to know this dish is one of those that taste even better the second time around!

NUTRITIONAL INFO:   Makes 6 servings, each contains:

124.8 calories, 4.15 g  fat, 22.32 g carbs, 3.23 g  fiber, 19.09 g  NET CARBS, 1.13 g  protein, 16 mg sodium

Mesquite Cranberrry-Orange Brandy Cake

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This moist cake can be a marvelous addition to your Holiday celebrations.  It reminds me a little of my grandmothers fruitcake, just not with all the high-carb candied fruit bits.  This cake has been modified several times now and I think I’ve finally gotten the ingredients just about right.  Even my husband thought this cake had a nice texture and deep, rich flavor (thanks to the slight “smoky” taste of mesquite flour).  And trust me, he is NOT a fan of cakes with this much fruit and nuts in them.

Mesquite flour has a hint of a smoky taste to me, although you might not find is so.  This cake is light and fluffy, and not dense at all like traditional fruitcakes.  I think the addition of the oat fiber plays a major role in texture here, so don’t omit that. I order oat fiber from Honeyvillegrains.com.  I order my mesquite flour direct from Casa de Fruta http://store.casadefruta.com/mesquite-sale-c74.aspx.   Nuts.com also carries mesquite flour and this is yet another source:  http://www.mesquiteflour.com/. This recipe is not acceptable until the grains rung of OWL.  This cake was baked in an 8½” x 3″ round silicone cake pan shown below:

INGREDIENTS:

7/8 stick butter (7 T.)

1 ¼ c. granular Splenda

¼ c. brandy

¼ c. DaVinci coconut or vanilla sugar-free syrup

4 beaten eggs

½ c.  coarsely chopped fresh cranberries

2 T.  grated orange rind

3/4 c. chopped pecans

¼ c. unsweetened coconut

2 T. oat fiber

1 3/4 c. CarbQuick bake mix (or Jennifer Eloff’s Gluten Free Bake Mix for gluten-free)

4 T. mesquite flour

1 tsp. baking powder (yes, even though CarbQuick has some in it!)

DIRECTIONS:  Preheat oven to 350º.  Pour brandy over cranberries to soak while mixing up the cake.  Chop nuts.  Soften butter and beat with Splenda until smooth.  Add eggs beating well after each one.  Mix all dry ingredients in separate bowl and slowly add to egg mixture,  Stir well.  Now add in cranberry mixture, brandy and all, and the nuts.  Be sure batter is well-blended.  Pour into a sprayed round, deep cake pan (I used a small silicone sunflower-shaped pan that is about 3″ deep).  Bake in a preheated 350º oven for 50 minutes.  It is done when toothpick stuck in center comes out dry/clean.  Cake will be mounded in the middle at first fall back level as it cools.  Turn cake onto cake plate when fully cooled.  As with most low-carb baked goods, store leftovers in the refrigerator to avoid spoilage.

NUTRITIONAL INFO:  Serves 12, each serving contains:

203 calories, 18 g  fat, 15.75 g  carbs, 9.62 g  fiber, 6.13 g NET CARBS, 6.1 g  protein, 239 mg. sodium

Coconut Pie

Coconut Pie

This delicious pie can be made with a sweetened whipped cream topping, with a baked meringue topping, or simply served with a low-carb vanilla ice cream.  We prefer a whipped cream topping, so that’s what is shown above.  The nutritional information below is for the crust and coconut custard filling only.  Add whatever topping you decide to put on this.  This coconut custard can also be made without a crust by baking the filling in a buttered dish.  If making crustless as a custard, I would think it better served warm.  🙂  This recipe is not suitable until the nuts rung of the Atkins OWL phase.  I used to be able to get my Coconutti extract at Kroger, but as we don’t have one here, I have to order direct from Select Products.

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

INGREDIENTS:

1 recipe Peggy’s “Flour” Pie Crust

½ c. + 2 T. heavy cream

1 c. unsweetened coconut milk

½ c. erythritol

Liquid sweetener equivalent to ¼ c. sugar

7 beaten eggs

1 tsp. Coconutti extract (or 1 tsp. regular coconut extract + few drops of vanilla)

2 T. coconut butter (I use Artisana brand)

½ c. (1.5 oz) unsweetened coconut + 1 T. toasted for garnish

1/8 tsp. salt

DIRECTIONS:   Make pie crust per that recipe’s instructions and place into a glass pie plate.  Set aside while you make the filling.  Preheat oven to 350º and toast 1 T. coconut flakes on a pan for 3-5 minutes at 350º.  Place coconut milk, cream and erythritol in a saucepan and heat just to a boil and remove from heat.  Stir in Splenda, coconut extract and salt.  In a medium mixing bowl, beat the eggs well and add the coconut butter.  Add 1 cup of unsweetened coconut flakes (all but the 1 T. you toasted for garnish).  Slowly stir the coconut milk/cream mixture into the egg mixture and blend well.  Pour the filling your pie shell (it will be very full) and carefully set into the hot oven. Bake for approximately 1 hour or until the center is firming up to the touch and a knife stuck into the center comes out clean.  This filling will dome up incredibly during baking, so do not be alarmed.  It will fall level with the crust when done and it cools.  If you plan to make a meringue, do so according to your recipe directions.  Spread meringue atop the pie, and bake as instructed.  If using a whipped cream topping, chill pie COMPLETELY before adding the topping. This pie should be stored in the refrigerator.

NUTRITIONAL INFO:  Makes 8 servings, each contains: (does not include whipped or meringue topping)

327 calories, 30.8 g  fat, 14.46 g  carbs, 8.63 g  fiber, 5.83 g  NET CARBSs, 10.33 g  protein, 195 mg sodium

Coconut Cake

coconut-cake

I tried my hand at a classic coconut cake shortly after I began low-carbing.   It has always been a favorite of mine.  So I thought I’d share it with you today.  It’s a great way to get some coconut and coconut oil into your diet!  With all the eggs that coconut flour requires, this is a costly cake to make.  It is not as white and light as traditional coconut cakes, but with all the coconut oil and butter, this cake certainly doesn’t want for moisture.  I iced my two layer cake with whipped cream to which I added some dehydrated coconut milk powder for stabilizing and a pinch of coconut flavoring, but you could certainly use whatever cream cheese or coconut frosting you prefer.  This recipe isn’t suitable until the nuts rung of Phase 2 of Atkins.  It is suitable for Keto if you can fit the carbs into your daily limits.

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 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:

½ c. butter, unsalted, softened

1/3 c. coconut oil (melted)

12 medium-large eggs

3/4 c. sugar-free syrup (vanilla or coconut)

¼ c. erythritol

2 tsp. vanilla

1 tsp. almond extract

1/3 c. Carbquik bake mix (use Jennifer Eloff’s Gluten-Free Bake Mix for gluten-free version)

3/4 c. coconut flour

2 T. oat fiber

1 tsp. glucomannan powder or xanthan gum (texture enhancers)

1/4 tsp. salt

2 tsp. baking powder

For frosting:  1 c. whipping cream, 2 tsp. Coconutti extract (or 1 tsp. regular coconut extract), 6 drops liquid sucralose, and either 1 T. coconut milk powder or 1/8 tsp. glucomannan powder to stabilize.

VARIATION:  Add 1/2 cup chopped pecans or walnuts.

DIRECTIONS:  Preheat oven to 350º. Line the bottom of two 9″ cake pans with either parchment or waxed paper.  Grease the sides of the pan with coconut oil and set them aside while you mix up the batter.  In a large bowl, soften the butter and coconut oil and beat well until smooth.  Beat in the eggs.  Add erythritol and syrup.  Stir well.  Measure and add in all dry ingredients.  Beat with a spoon until smooth.  Scrape batter as evenly as possible into the two prepared pans.  Bake in preheated 350º oven for 30-35 minutes.  Toothpick check the center to make certain it comes out dry.  Remove and cool completely before attempting to frost.

While cakes are cooling, make the frosting.  Whip the cream until thick.  Stir in 2 tsp. Coconutti extract (or 1 tsp. other coconut extract), the liquid sucralose and the coconut milk powder and stir well.  When cakes have totally cooled, place one on a serving plate.  Spoon a thin layer of frosting on the bottom layer.  Place second layer on top and ice the top and sides with remaining frosting.  Sprinkle a tiny bit of toasted coconut on top if desired.  Keep this cake (and all low-carb cakes) refrigerated when not serving/consuming.  I highly recommend removing it from the refrigeratore for 1 hour before serving.  It gets fairly “dense” when chilled due to the coconut oil in it.

NUTRITIONAL INFO:   Makes 10 servings, each contains:

373 calories, 32.46 g  fat, 14.82 g  carbs, 8.8 g  fiber, 6.02 g  NET CARBS, 11.0 g  protein, 24.8 mg sodium

Crumble Topping

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I love working with oat fiber.  It brings to low-carb baked goods what flour used to bring, a flour-y taste and flour-y texture.  This tasty crisp made with apple was just DELICIOUS!  I had 4 Gala apples I had bought for my husband (that he wasn’t eating)  that were going to go bad and were really past the crisp, eating stage.  So this is how I used those up!  My typical apple filling:  4 peeled, sliced apples tossed with a few tablespoons of water, a sprinkle of xanthan gum tp thicken, 1/4 c. Splenda or erythritol, along with a pinch of cinnamon and nutmeg.  Pour into non-stick pan or baking dish and dot with 2T. butter.

I made the crumble topping below and sprinkled HALF the crumble mixture over the fruit.  I zipped the other half up in a baggie and freeze for another use. Will keep frozen for 1 month. This is not Induction friendly, so wait until you reach Phase 2 of Atkins to enjoy this.  To make this MUCH lower carb, you could instead use peeled, grated jicama, sliced zucchini or chayote squash for half, or even all the apples in this, but cooking time will increase if you do.

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: http://amongfriends.us/order.php. DISCLAIMER: By personal choice I do not accept payment for this book promotion. I promote them because they are great cookbooks anyone would be proud to add to their cookbook collection.

INGREDIENTS:

1½ c. CarbQuik baking mix

½ c. (45 g) oat fiber

2 T. cold butter

pinch salt

1/4-1/2 c. water, added slowly

1-2 T. granular erythritol

DIRECTIONS:  Preheat oven to 350º.  Into a medium bowl, measure out bake mix, oat fiber and salt.  Stir.  Using a fork, cut in the cold butter until crumbly and well incorporated into dry ingredients.  Slowly add 1/4 c. water and work in with fork.  Add more water by tablespoons, stirring after each addition until mixture begins to hold together into pea-sized clumps. When all appears to be mixed well, spoon out half the mixture into a ziploc bag and freeze for future use.  Using fingers, crumble the remaining topping onto your fruit crisp filling mixture.  Bake at 350º for about 30 minutes or until apples are tender and topping is browned nicely.  Serve hot or cold.

NUTRITIONAL INFO FOR TOPPING ONLY: Recipe makes enough for TWO 9″ round pans of apple or berry crisp. I get 4 servings from a 9″ pan.  (8 total servings in both pans).

Total recipe contains:  374 calories, 47g fat, 75.7g carbs, 67.7g fiber, 8 NET CARBS, 24g protein

1 single serving of topping (1/4 of 1 pan) contains: 45.5 cal, 3.1 g fiber, 9.5 g carbs, 8.5 g fiber, 1 NET CARB, 3 g protein

FOR THE CURIOUS: 1 Serving with apple filling made as described above:  219 calories, 18g fat, 39.4 g  carbs,  20.3 g  fiber, 19.1 g NET CARBS, 6.4 g  protein.  Yes, it’s really high carb using real apples, so you might prefer to cut the majority of carbs out and use berries or apple substitutes like jicama, chayote squash or zucchini in your filling!  Just sayin’ that most of the carbs here are in the filling, not the crumble topping. 😉

Chia-Chai Chewies

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The name of these cookies may appeal to children, but this may not be a cookie that children like as much as their parents do.  Chai tea spices are unusual to the immature palate.  That said, I think they taste FANTASTIC! Sort of like an oatmeal cookie with a “twist”.  They just seem to mellow and get tastier every day they sit in your fridge or freezer.  This recipe is going into my Holiday cookie rotations. I know it’s a lot of ingredients, but OH, SO WORTH EVERY ONE OF THEM.  These are marvelous and the very best low-carb cookie I’ve developed!  🙂

You might want to add chopped pecans or walnuts to these, but my husband doesn’t like nuts much and I also wanted to post just a basic recipe with the dried prunes (a great raisin replacement for lower carbs).  I have added nutty-tasting hemp hearts (shelled hemp seeds) and some chia seed for the bit of crunch and nutrition these two ingredients bring to these cookies.   The sugar-free honey is essential for these to be chewy, so do not sub out this honey with any other sweetener or you are NOT going to get a chewy cookie (trust me, been there, done that).   This recipe is not suitable for Atkins Induction.  Wait until you are nearing Pre-Maintenance to enjoy these, as they are a little higher carb than most of my cookie recipe, having prunes in them.  But I think of these as “holiday special treats”.  🙂

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.phpDISCLAIMER: 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:

½ c. coconut oil (preferably not in liquid form, so do not melt)

2 T. almond butter

1 T. vanilla extract

1 egg, beaten

¼ c. sugar-free honey (I buy HoneyTree brand at Walmart)

4 dried prunes, chopped (DelMonte brand has no added sugar)

1½ c. almond flour

¼ c. + 3 T. hemp hearts

1 T. ground chia seeds (I use 50:50 white and black)

½ c. coconut flour

1 T. oat fiber

1 tsp. glucomannan powder (konjac powder)

1/8 tsp. salt

½ tsp. baking soda

1 T. erythritol

½ c. granular Splenda or equivalent sweetener to equal ½ c. sugar

2 tsp. my Chai spice blend

VARIATION:  You can just use 2 tsp. ground cinnamon if you are not fond of Chai spice flavors

DIRECTIONS:  Preheat oven to 350º.  Measure all the wet ingredients into a small bowl.  Beat with an electric hand mixer until smooth.  Stir in the chopped prunes and if using nuts, add them now.  In another bowl, measure out all the dry ingredients and stir well.  Slowly add the wet ingredients to the dry and stir until all are uniformly mixed into a solid cookie dough.  It will be pretty thick and stiff if your coconut oil wasn’t liquid.   Form into 24 roughly 1″ balls (I use a scooper to be sure they are all about the same size) and set on parchment lined cookie sheets about 3/4″ apart.  These don’t spread much during cooking.

Pop into preheated oven for about 12-13 minutes.  Ovens can vary, so yours may take a little less or a little more time.  They will be slightly firm to the touch in the center when done, and just beginning to brown a bit on the edges.  Remove and DO NOT REMOVE FROM PANS UNTIL COMPLETELY COOLED.  These are quite fragile when hot and will break apart if not cooled completely before handling.  When fully cool, remove from pans and ENJOY!  Store remainders in a lidded container.

NUTRITIONAL INFO:   Makes 24  2-inch cookies, each cookie contains:

126 calories, 10.9 g  fat, 5.44 g carbs, 2.38 g fiber, 3.06 g  NET CARBS, 3.36 g  protein, 53 mg sodium

Lime Chocolate Candy

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You know those cute little chocolate confections you always see at Christmas time in a box that are shaped like an orange cut into wedges just like an orange?  The most popular selling flavor is the chocolate orange.  But this one company used to also make these in LIME (though shaped like an orange) and man, oh, MAN, that one was to die for!  I bought one every year!!  Then all of a sudden in around 2008, I could no longer find it anywhere to save my life!!  Not even at Cost Plus World Market Imports, where they still carried the orange and raspberry ones.  World Market told me they thought the lime variety (and most of their flavors) had been discontinued.

So I decided to try to make something similar today myself, as we just loved that lime candy!  Just made my basic low-carb chocolate bark recipe and just added one of my favorite citrus flavorings:  Boyajian Lime Oil.  BAM!  That’s real close to the chocolate limes I’m remembering!!  If you’re not familiar with Boyajian Citrus Oils, you’ve just GOT to get the Mini Box of lemon, lime and orange.  They are fantastic and last a very long time, as you use so little in a recipe (couple drops).  Best $10 you’ll ever spend in the kitchen!

This recipe is suitable for all phases of Atkins, Keto diets and Paleo-Primal if you use ghee for the butter.

More delicious low-carb sweet treats 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:

2 sticks unsalted butter

1/4 c. unsweetened cocoa powder, sifted

12-16 drops liquid Splenda (I used 16 because I like my candy sweet)

1 pkt. stevia

1/8 tsp. Boyajian Lime Oil

DIRECTIONS:   Place butter in 8×11″ metal baking pan and pop into oven at 350º until butter is just melted.  Remove and stir in lime oil and liquid sweetener.  Mix well.  You can either wait and add the stevia later, to taste, or go on and add it now to the cocoa powder in a small bowl.  Sift the mixture over the butter surface.  Using a rubber spatula, stir well, pressing out any cocoa lumps that form.  From here, you have two options.  Either pop pan into freezer on level surface for about 30 minutes.  OR you can pour mixture carefully into silicone candy molds totally 48 pieces.  If done in the pan, cut into exactly 48 pieces (6×8) and using a thin metal spatula, gently lift out each piece to a lidded storage container.   If using molds, pop each piece out and place in a lidded storage container.  Must be stored in refrigerator (or freezer) at all times.  Eat them fast or it will melt in your fingers, but that’s not a problem for me!

NUTRITIONAL INFO: Makes 48 pieces, each contains:

35 calories, 3.88 g  fat, 0.26 g  carbs, 0.13 g  fiber, 0.13 g  NET CARBS, 0.12 g  protein, 1 mg. sodium