Lemon Curd

                Lemon Curd

Decided to try my hand at one of my pastry favorites: lemon curd.  I grew to love this scone & pastry topping while on an extensive six-weeks trip through Britain in the 80’s.  I have since modified my recipe of the 80’s to be Atkins friendly.  Had it on a Muffin in a Minute for breakfast and man was it ever good!  This also makes a good cream filling between layers of vanilla cake or pound cake or for lemon mini-tarts.  I love it on a hot biscuit as well!  🙂  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.

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:

3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 calories, 4.6 g  fat, 1.56 g  carbs, .41 g  fiber, 1.15 g  NET CARBS, 2.13 g  protein, 23 mg. sodium

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Cherry Topping

         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

Banana Cream Cheese Frosting

Banana Cream Cheese Frosting

I tried my hand at a not-too-sweet banana cake recipe I came across some time back.  Wasn’t real happy with the cake recipe, so you might like to use this one instead:  https://buttoni.wordpress.com/2009/11/29/banana-almond-cake/Paleo recipe I used (way too moist and crumbly).   If you want a rich frosting to sweeten it up this frosting came out delicious and is suitable for all phases of Atkins.

Not suitable for Paleo or Primal folks.  But I’ve discovered pure mashed banana with a few drops of lemon juice to prevent discoloring makes for a very nice banana “frosting” and my Paleo-Primal readers could definitely use that atop your banana muffins and cakes.

VARIATION:   Add a little well-drained pineapple to your frosting

INGREDIENTS:

8 oz. cream cheese, softened

2 T. unsalted butter, softened

1 T. heavy cream

2 T. DaVinci banana sugar-free syrup (or 1 tsp. banana extract if you prefer)

1 pkt. stevia

5-10 drops liquid sucralose (to taste)

DIRECTIONS:  Soften the cream cheese and butter and cream them together.  Add all other ingredients but the liquid sucralose and stir until well-blended. Begin adding the liquid sucralose, tasting after each couple drops and stop when the frosting is sweet enough for your taste.  Spread frosting on well-cooled cakes, muffins or cookies.  Chill any leftover frosting.  Should keep for a couple of weeks in your refrigerator in a sealed container.

NUTRITIONAL INFO:   Makes a little over 1 cup (about 18 Tbsp.).  Each tablespoon contains:  (with no additions like pineapple)

58 calories

6.0 g  fat

.41 g  carbs, .02 g  fiber, .39 g  NET CARBS

.98 g  protein

Whipped Cream Frosting

Rosewater Version

This frosting recipe is OK for Induction and you can pretty much use it as a base frosting to which you add vanilla or the extract or flavor oil of your choosing.  Or perhaps some lemon zest, lime zest, orange zest?  Maybe some pureed fruits or berries?  And if in OWL, you could even add coconut and/or chopped nuts.  Let the cake or muffin you are putting it on be your guide!!  Tonight, I tested two flavors on my plain Individual Vanilla Cake shown in the pics at left and right.  This frosting is delicious and very fluffy.

Mocha Version

INGREDIENTS:

1 c. heavy cream, whipped

4 oz. softened cream cheese

1/3 c. erythritol, powdered

6 drops liquid sucralose or liquid stevia (I use Stevita)

flavoring(s) of your choosing (extracts, zest, rosewater, citrus oils, various spice blends)

DIRECTIONS:    Whip heavy cream until very thick.  Add softened cream cheese, powdered erythritol (I just buy the granular and powder it myself in the food processor a couple minutes) and liquid sweetener.  Whip until smooth and well blended.  Add the flavorings of your choice and stir well.

NUTRITIONAL INFO:  Makes enough frosting to frost 12 cupcakes or the top and sides of 6 large muffins on top and sides.  Numbers below are for the base frosting only and does NOT include flavorings:

For icing tops of 12 cupcakes this adds to each cupcake, 59 calories, 5.6g fat, 1.11g carbs, 0 fiber, 1.11 NET CARBS and 1.31g protein (you must add in your chosen flavorings)

For icing tops and sides of 6 large muffins this adds to each muffin,  118 calories, 11.17g fat, 2.22 carbs, 0 fiber, 2.22 NET CARBS and 2.62g protein (you must add in your chosen flavorings)

Chocolate Ganache

Click to enlarge

I whipped this up today for some granola bars.  Would be good on sugar or chocolate cookies, cakes, cupcakes, or Chocolate Muffins in a Minute!  In time, I’m sure you cooks out there will think of many other uses.  As it cools, it gets slightly dry to the touch, so any cookies topped with it should be OK for lunch boxes or travel.  This can be stored in the fridge and just re-softened in a microwave for a few seconds on DEFROST. This topping is OK for Induction.

Click pic to enlarge

INGREDIENTS:

4 T. melted butter

¼ c. cocoa powder

1 T. cream

1/4 tsp. vanilla

4 drops liquid Splenda or liquid stevia (I use Stevita)

DIRECTIONS: Melt butter in small saucepan over low heat.  Stir in cocoa until smooth.  Add vanilla, sweetener and cream.  Stir and remove from heat.  Spread on cookies.  Makes about 5 T. or 15 teaspoons.  Should make enough to do 15 cookies if you put only 1 tsp. on each.   Double or triple the recipe if you need more.

NUTRITIONAL INFO: Makes about 5 T. of sauce (15 tsp).  Each tsp. contains:

3.4 calories, 3.32g fat, .85g carbs, .27g fiber, .58g NET CARBS, .33g protein, 1 mg sodium

Wild Blueberry Sauce

I make a vanilla cheesecake often when I have company, usually this one (Bawdy’s Cheesecake) I saw on Active Low Carber Forums some years back.  Love to make fruit sauces to go on top of cheesecakes!   This delicious wild blueberry sauce is my favorite.  I love any dessert with berries and they are in season!  🙂 This would be great on a low-carb vanilla ice cream, a vanilla cake or even donuts sliced on a plate, even over a coffeecake.  This is not suitable until Atkins folks reach the berries level of Phase 2 OWL.

INGREDIENTS:

1 ½ c. wild blueberries (I used frozen, but any blueberries will work)

½ c. water

24 drops liquid Splenda or Stevia (to taste, so add slowly and taste)

1 packet unflavored gelatin (or thicken with several dustings of xanthan gum)

DIRECTIONS:

Place berries and water into small saucepan and heat over med-high heat.  When hot, add gelatin powder and stir to dissolve well.  If you prefer, you can use xanthan gum to thicken instead of gelatin.  Dust it lightly over surface, whisking well after each addition of xanthan gum.  Will take about 1/4 tsp. total to get it thick enough.  Add Splenda slowly until you reach your desired sweetness level.  Continue heating until it begins to thicken.  Chill in fridge or over bowl of ice until starts to get thick.  Serve over ice cream, cheesecake or coffeecakes.

NUTRITIONAL INFO: Makes 8 servings (about 3 T. per), each containing:

18 cals, 0.19g fat, 4.46g carbs, 1.04g fiber, 3.42g NET CARBS, 0.13g protein, .5 mg sodium

Lime Frosting

Spread on pumpkin muffin.

I like to keep this frosting made up all the time.  It’s so handy for topping breakfast muffins, sugar cookies, cake slices and I even like dipping fresh strawberries into this.  Keeps as long as cream cheese keeps.  This recipe is Atkins Induction Friendly.

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

INGREDIENTS:

8 oz. cream cheese, softened

Liquid Splenda to taste (took about 12 drops for me)

Grated zest of 1 lime

Juice of 1 lime

OPTIONAL:  Few drops Boyajian Lime Oil

OPTIONAL:  Add 1/4 c. softened butter for added richness

VARIATIONS:  Use lemon zest and lemon juice of 1 lemon lemon frosting.  Use orange zest and 1 Tbsp. fresh squeezed orange juice for an orange version.  Adjust sweetener as needed.

DIRECTIONS: Soften cream cheese and add remaining ingredients.  Spoon into lidded plastic container and store in refrigerator. Keeps a long time.  I’ve never had to throw this out due to spoilage.  Gets eaten before that is an issue! Makes enough to ice a 8×8 square cake or a dozen cupcakes, probably 18-24 small cookies.

NUTRITIONAL INFO: Makes about 16 tablespoons of icing.  Each tablespoon contains:

50 calories

4.94 g  fat

.64 g  carbs, .05 g  fiber, .59 g  NET CARBS

.9 g  protein

42 mg. sodium

Raspberry Sauce

Click to enlarge

I made a cornbread recipe that came out tasting more like almond cake than cornbread!  Low-carb baking has a sneaky way of taking us down unexpected pathways.  So I decided to reincarnate it as a “coffeecake” of sorts the next day for my breakfast.  I did this by making a tasty fruit topping from raspberries to spoon over the top.  It was  DELICIOUS!  This sauce would be great as a pancake “syrup”, too!

VARIATIONS:  Substitute other berries like blackberries, blueberries, strawberries or mixed berries.

The moral of this story: “Don’t despair when a recipe comes out less than you expected.  Get creative and morph it into something totally new!”  🙂

This sauce is not suitable for Induction.  It is OK for Keto if you can fit the carbs into your day.  It is acceptable for Primal-Paleo if you use a plan-suitable sweetener.

INGREDIENTS:

1 ½ c. frozen mixed berries (blueberries, raspberries, blackberries)

½ c. water

15-24 drops liquid Splenda, to taste (or your preferred sweetener)

1 packet unflavored gelatin

DIRECTIONS:

Puree fruit in blender/processor with water until smooth.  Pour into small saucepan and heat over med-high heat.  When hot, add gelatin powder and stir to blend well.  Add Splenda slowly until you reach your desired sweetness level.  Continue heating until it begins to thicken.  Chill in fridge or over bowl of ice until starts to get thick.  Serve over ice cream, coffeecakes, or other fruit compotes.

NUTRITIONAL INFO: Makes about five 1/3 cup servings, each contains:

25.2 calories

17 g  fat

4.13 g  carbs

1.6 g  fiber

2.53 NET CARBS

2.4 g  protein

6 mg sodium

For the cake/cornbread in the pic, I used the following recipe.  BTW I order my crude corn bran from Honeyvillegrain.com.  I just discovered this stuff and will be doing much experimenting with it in future!  It only has 8 NC per 1/2 cup, as it’s almost pure fiber!!  Unlike real cornmeal, which has 70 per 4 oz!!!!   Here’s the recipe:

CAKE/CORNBREAD:  1 c. softened butter, 5 beaten eggs, 1 c. almond flour, 1/2 c. hazelnut flour, 1/2 c. corn bran, 1 tsp. baking powder, 1 tsp. butter extract, 4 drops liquid Splenda or sweetener of choice.  Soften butter and slowly beat in the eggs.  Add dry ingredients and beat well.  Batter will be fairly thick.  Pour into greased 9″ round pan and pop into preheated 350º oven for 35-40 minutes (check early as ovens vary).   Makes 12 small servings, each has 231 calories, 23 fat, 6.9 carbs, 3.03 fiber, 3.87 net carbs, 4.86 protein, 61 mg sodium.

Lemon Curd

One of my favorite things with biscuits is lemon curd.  I grew to love this scone & pastry topping while on an extensive trip through Britain in the 80’s.  This is my traditional recipe modified to be Atkins friendly.  Had it on a Muffin-in-a-Minute for breakfast and man was it ever good!  I would think this would also make a good cream filling between layers of vanilla cake or pound cake.  As lemon and lime juice is limited during Induction to 3 T. per day, this recipe is only suitable for Induction if you don’t over indulge.

INGREDIENTS:

3 eggs, whisked well

1 T. liquid Splenda (or other sweetener to equal 1 c. sugar)

½ c. fresh lemon juice

1 T. lemon peel, grated

¼ c. unsalted butter

DIRECTIONS:  In a saucepan, whisk eggs, add sweetener, lemon juice and peel.  Turn fire to medium-low and add butter.  Cook, stirring constantly for about 10-15 minutes until thickened.  Pour into jar and chill/store in refrigerator.

NUTRITIONAL INFO: Makes about 20 T. or ten 2T. servings, each serving contains:

54.53 cals, 4.6g fat, 1.56g carbs, 0.41g fiber, 1.15g NET CARBS, 2.13g protein, 23 mg. sodium