Gingerbread Bars #1

 

Click to enlarge
Click to enlarge

Got a hankering for the taste of gingerbread today and thought I’d give it the low-carb conversion stab in the kitchen.  I combined two recipes to come up with these, actually,  a low-carb graham cracker recipe and a conventional sugar-based gingerbread cookie recipe.  I’m quite pleased with the result, too!  I detest rolling out dough and cutting into shapes, so I opted to press this dough into a sheet pan and cut into squares.  Ever so much easier! 🙂  I wanted so badly to substitute 2 T. molasses for 2 T. of the imitation honey, so I could get the rich taste molasses gives gingerbread…….but at 16 carbs per T., that would have boosted the net carbs per cookie from 2.2 to 6.5!!  😦  I did the numbers to be sure first!  So no molasses went into these, folks.   But flavor was still good without it.  🙂  I froze some of these and think they are better out of the freezer than thawed!  Freezing makes them more like the Marranitos (Ginger Pigs) one sees at Mexican bakeries!   Mmmmm!  I’d like to increase moisture a bit in these and am modifying recipe to have 4 T. glycerine.  May add a little cream cheese if this doesn’t do the trick.   Will update recipe as appropriate.

INGREDIENTS:

1 c. coconut flour

½ c. whey protein, unflavored, unsweetened (I use NOW brand at <1 carb per 1/4 c.)

½ c. almond flour

¼ c. dark flax meal

½ tsp. salt

2 tsp. baking powder

½ tsp baking soda

2 tsp. cinnamon

2 tsp. ground ginger

1½ tsp. ground cloves

¼ c. granular Splenda + ¼ c. granular erythritol

¾ c. unsalted butter, softened and creamed

¼ c. imitation honey with xylitol

1 tsp. vanilla extract

4 T. vegetable glycerine (optional, but helps retain moisture and adds a touch of sweetness)

3 eggs, beaten

2 tsp. white vinegar

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients in one large bowl.  In another bowl, cream softened butter and using a whisk, beat in the eggs one at a time.  Add honey, vanilla, glycerine and vinegar.  Now pour dry ingredients slowly into the wet and stir well with a rubber spatula until batter is well-blended.  Wearing plastic gloves or baggie “gloves”, press dough into 11×17 parchment lined sheet pan.  Try to maintain even dough thickness throughout, smoothing the surface as much as possible with the palm of your hand.  You can chill this dough to stiffen it up, roll out 1/4″ thick on floured board and cut out shapes, if you’re of a mind.  I just hate doing that, personally, as my shapes get messed up more than not transferring cutouts to pans.  Pop into 35oº oven for about 10 minutes or until enter is done to the touch.  Do not overcook edges!  Cut into 32 squares (4×8) when cooled.   Store leftovers in ziploc bag in refrigerator.

NUTRITIONAL INFO:   Makes 32 bars, each contains:

101 calories

7.29 g  fat

5.39 g  carbs, 3.18 g  fiber, 2.21 g  NET CARBS

3.67 g protein

111 mg sodium

Shortbread

Shortbread

This is a modification (of another low-carber’s modification) of a Michelle Obama Shortbread recipe found on the internet.  I found the original recipe with 3 sticks of butter to be way too greasy with butter, quite frankly, and the shortbread was entirely too crumbly with 3c. almond flour and only 2 egg yolks to hold it together.  The first batch I made literally fell apart in my hand when I tried to eat them, with huge bits falling onto the floor for my puppies to enjoy. 😦 So I made another batch with several changes and those came out much better.  So my recipe below reflects those changes.  Not acceptable until OWL.

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

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

INGREDIENTS:

2½ sticks (1½ c.) unsalted butter, softened

1 c. granular Splenda (or equivalent liquid)

1 pkt. stevia sweetener

3 beaten eggs

3 c. almond flour

1 T. coconut flour

½ tsp. vanilla extract

¼ tsp. salt

1/3 c. oat fiber (do NOT use oat bran, as it it much higher in carbs)

DIRECTIONS: Preheat oven to 325º.  Line a sheet pan with parchment paper.  Cream butter, Splenda and stevia together until smooth.  Add 3 beaten eggs and vanilla extract, whipping to combine well.  Add almond flour, coconut flour, oat fiber and salt.   Stir well to a smooth batter.  Spread dough evenly onto parchment-lined pan.  You can use your fingers moistened with cold water to do this or use plastic gloves if you ave some.  Batter will spread to about ¼” thickness.  Poke holes into shortbread with tines of a fork about every 2″.  Bake at 325º for 25 minutes or just until it begins to brown lightly on the edges.  You don’t want this to get over-browned!  Cut carefully into 32 pieces while still slightly warm.  I am storing these in the freezer and find that firms them up a bit for easier, less-crumbly handling.  🙂

NUTRITIONAL INFO: Makes 32 rectangles of shortbread, each contains:

135 calories

12.9 g  fat

4.09 g  carbs

2.10 g  fiber

1.99 g  NET CARBS

2.99 g  protein

30 mg sodium

Brownies

Peggy's Brownies
Brownies

This is the Miracle Brownie recipe some of you have seen, but I have modified it quite a bit.  I have baked the regular Miracle Brownie recipe as written on two occasions and I frankly found both times it had too much flax in it.  By day two, the brownies almost seemed gritty & grainy with flax and erythritol recrystalization.  So I reduced flax and erythritol and substituted other ingredients and like the final result much better! For fun, I baked these in a new square muffin top pan I acquired.  This is still the best low-carb brownie recipe I’ve found to date, but I consider it a work in progress.   These are not acceptable until OWL.

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

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

INGREDIENTS:

1 stick unsalted butter, softened

1 c. powdered erythritol

1 c. Splenda

4 pkts. stevia

1 tsp. vanilla

4 beaten eggs

1/3 c. heavy cream

2/3 c. strong coffee (or water)

4 oz. melted chocolate, unsweetened

1 c. flax meal (I used dark)

2 T. oat fiber

1 tsp. glucomannan powder

¼ c. whey protein, unflavored, unsweetened (I use NOW brand for 1 carb per 1/3 c.)

3/4 tsp. salt (only ½ tsp. if using salted butter above)

1 T. baking powder

½ c. cocoa powder

1 c. chopped walnuts

DIRECTIONS: Preheat oven to 350º.  In large bowl, melt unsweetened chocolate in microwave.  Add the softened butter, erythritol, vanilla, eggs, cream and coffee.  Beat well with electric/hand mixer or whisk until smooth.  In another bowl, mix all dry ingredients and add to batter, along with chopped walnuts and stir well.   Grease 9×13 baking pan and pour batter into pan, spreading evenly.  Bake at 350º for about 30 minutes or until center is done using toothpick test.  When cool, cut into 24 brownies.  If using muffin top pans, fill greased cups 3/4 full (makes 24) and bake only 20 minutes.  Do not over brown.  The pan I used (pictured below) has ¾” deep cups that are 2.5″ square:

Square Muffin Top Pan

NUTRITIONAL INFO: Makes 24 brownies, each containing:

118 calories

9.8 g  fat

6.89 g  carbs

3.85 g  fiber

3.04 g  NET CARBS

4.79 g  protein

64 mg sodium

Cranberry Coconut Cookies

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

Sugar Cookies

SugarCookies

I modified a recipe, adding oat fiber and changing up the sweetener, to come up with these tasty gems.  I suspect they’ll be good iced for holiday cookies. Next time I’m going to press them a little flatter, but otherwise, they had a nice texture and flavor.  These are not acceptable until the nut rung of the OWL ladder.    Place in lidded container.  If these lose their crispness due to humidity, pop them on a cookie sheet and place into a 300º oven for 10 minutes.  They crisp right up!  Don’t know if icing them will tend to diminish crispness or not, but suspect it will.  So I don’t think I will ice more than will likely be immediately consumed.  I don’t think this batter is suitable for rolling and making cut-out cookies.  Too soft to handle that way.

 INGREDIENTS:

1 stick softened butter, unsalted

¾ c. granular Splenda

2 T. granular or powdered erythritol

1 beaten egg

1 tsp. vanilla (almond extract is good, too)

1 c. fine almond flour

1/4 c. oat fiber (or ¼ c. more almond flour for a gluten-free version)

DIRECTIONS: Cream butter and sweeteners until smooth.  Add beaten egg, vanilla and stir well.  Add all dry ingredients, blend well and chill batter at least 1 hour.  Cover a baking sheet with parchment paper.  Spoon up and roll a ball of dough about 1″  round and place onto parchment.   These don’t spread out much during baking so ½” between them on the pan is fine.  I usually get 20  2½” round cookies out of this batter.  Slightly press the ball of dough down flat with fingers.  You can sprinkle with cinnamon/Splenda or unsweetened coconut before pressing flatter if you want to change this recipe up a bit.  But any topping is NOT figured into the nutritional info below.  Bake at 350º for about 18 minutes.  Do not over brown or they will be dry.   Allow to cool before attempting to remove from the pan.

NUTRITIONAL INFO: Entire recipe has 1589.4 calories, 152.64 g  fat, 64.26 g  carbs, 35.46 g  fiber, 28.80 g  net carbs, 31.32 g  protein and 140 mg sodium.   I get 20  2½” round cookies from this recipe, therefore each cookie would have:

79.5 calories, 7.63 g fat, 3.21 g  carbs, 1.77 g  fiber, 1.44 g NET CARBS, 1.57 g protein, 7 mg sodium

Chocolate Chip Cookies

Chocolate Chip Cookies
Chocolate Chip Cookies

These are moist, dense cake-like in texture, and incredibly tasty!  My picky husband really liked these, and he usually isn’t too fond of low-carb desserts.  These are not Induction friendly due to the almond flour and nuts.  Sometimes I leave out the chopped nuts to lower calorie/carb count even more.

VARIATION:  If you like a chewier cookie, use the sugar-free honey (I use Honeytree from Walmart) instead of the DaVinci vanilla syrup.   For a crunchier cookie, bake them longer/browner.

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

DISCLAIMER: I 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:

1 c. almond flour

¼ c. + 2T. unsweetened, plain whey protein

1 tsp. baking soda

½ c. chopped nuts

½ c. sugar-free chocolate chips

¼ c. granular Splenda

4 T. erythritol sweetener

3 T. melted, unsalted butter

1 egg, beaten

¼ c. sugar free honey+1 tsp. vanilla (about 1/4 c. DaVinci Vanilla sugar-free syrup, added slowly and just enough to create a thick batter)

1 T. water (omit if you used Davinci syrup)

DIRECTIONS:  Preheat oven to 350º.  Mix all dry ingredients in large bowl.  Add all wet ingredients.  Blend well and let batter sit for a couple minutes to firm up.  Spoon onto greased or non-stick baking sheet in 1″ globs.  They don’t spread out much when cooking, so I slightly  flattened with my fingers, but not too much.  Bake for about 12 minutes at 350º.  Cool on cloth or racks.  I got exactly 26 cookies.

NUTRITIONAL INFO: Makes 26 cookies, each contains:

55.85 calories

4.79 g  fat

2.04 g  carbs, .84 g  fiber, 1.2 g NET CARBS

1.8 g  protein

54 mg. sodium

Walnut Cookies

Click to enlarge
Click to enlarge

 

I came up with these tinkering around with another cookie recipe and I really like this one.  I love walnuts in ANYTHING!  You could substitute pecans if you prefer.  A bit of unsweetened coconut would be a nice additions to these if you’re of  a mind.  A few raisins (if in maintenance) would probably also be good in these.  You need to wait until OWL to enjoy these.

INGREDIENTS:

½ stick butter, unsalted (2 oz)

½ c. Splenda, granular

2 eggs

1 c. almond flour

4 T. lecithin granules (or 2 T. oat fiber if you prefer)

½ c. walnuts, chopped

½ tsp. vanilla

DIRECTIONS:

Soften butter and add Splenda.  Beat and add eggs.  Add lasts 4 ingredients and stir well to blend.  Drop by fairly full teaspoonfuls onto greased cookie sheets at 350º for 10-12 minutes, until lightly browned.  Lecithin will at first cause oil bubbles on surface of baked goods but this will disappear as they cool.  After cooling, remove from sheets and store in covered container.

NUTRITIONAL INFO: Makes 32 cookies (1½”) each containing:

56 calories

5.28 g  fat

1.47 g  carbs

.6 g  fiber

.8 g  NET CARBS

1.44 g  protein

15.9 mg. sodium