Buttoni's Low-Carb Recipes

Archive for the ‘Fruit Desserts’ Category

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Blackberry Cobbler

My husband requested a blackberry cobbler today, when I told him I had a half of bag of frozen berries to use up.  I made him a fairly small pan of this tonight using my “Flour” Crust.  This recipe only has 5 small servings because blackberries are quite high in carbs.   I’m pleased with my first low-carb cobbler attempt.  Just the right amount of fruit, liquid and sweetness.   And it got even better overnight.  This recipe is not suitable until the berries rung of OWL.

More delicious low-carb dessert 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 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:

1½ c. frozen blackberries (no sugar added)

½ c. water

½ c.granular Splenda

½ c. + 2 T. erythritol

1/3-½ tsp. xanthan gum (or your favorite thickener)

2 T. cold butter

1 recipe Peggy’s “Flour” Pie Crust

DIRECTIONS:  Make up the pie crust per that recipe’s instructions.  You will need 1/2 of the dough for this small cobbler.  Freeze the rest of the dough in a sandwich bag for up to 1 month for some other use.  Set dough aside while you prepare the filling.

Preheat oven to 350º.  Put the Splenda, erythritol and xanthan gum in a small mixing bowl and stir.  Add berries and water stir well.  Butter a 5×7 baking dish  and add berry mixture.  Dot with the 2 T. butter.  Roll pastry out between two pieces of plastic to slightly larger than your dish size.  Peel off the top plastic, lift pastry in middle by lower plastic and fold/lift to put over fruit.  Center the pastry over the dish.  Slowly peel of remaining plastic.  Fold excess crust edges inward and crimp against the side of the dish to prevent bubble-over during cooking as much as possible.     Pop into a 350º oven and bake until lightly browned, which will take about 3o-35 minutes.  Partially cool.  I think this is best served warm.  🙂

NUTRITIONAL INFO:  Makes 5 servings, each contains:

140 calories

10.82 g  fat

16.72 g  carbs, 9.04 g  fiber, 7.68 g  NET CARBS

3.22 g  protein

 

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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, 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

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

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

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Click to enlarge

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

40% RDA copper, 22% iron, 29% manganese

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

Strawberry German Pancake

Strawberry German Pancake

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 of mine, pre-low-carb days.   I wondered how I might low-carb it into something for a late breakfast.  BINGO, I’ll put the pancake and pie recipes I was thinking about together to create something new.  So that’s what I did!

This is my low-carb version of my old German Pancake recipe, although 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 spaghetti squash, could NOT tell it was in the dessert I served him for brunch!  Don’t ya just love when you 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 strawberry flavor theme. (will be higher carbs)

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

I receive no remuneration for this promotion nor for the inclusion of my recipes therein. I promote them simply because they contain amazing recipes you’ll want to try.

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 and 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

314 mg potassium

Strawberry Shortcake

Strawberry Shortcake

Yet another use for my Individual Vanilla Cake recipe.  Before you get bent out of shape when you note the net carbs below, please bear in mind these are quite large, like the muffins in a minute (MIM’s) we all know and love.  I don’t think there’s any way I could eat but half of one of these.  In fact, outside of the desired photographic impact of a whole one here for my website, I plan to always slice these laterally and use half a cake and only 1 oz. berries for each serving.  But of course, portion size decisions are up to you.  You know YOUR appetite and YOUR family better than I.  This dessert not suitable until the grains rung of OWL.

Sometimes I like to puree a few berries with a tablespoon or so of water, a couple drops of sweetener and red food coloring to make a sauce to moisten the shortcake before placing the sliced berries and adding the whipped cream.  If you do this, any additional pureed berries on top are not included in the nutritional info below.

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 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 recipe my Individual Vanilla Cake

4 oz. sliced strawberries

½ c. whipped heavy cream

2-4 drops liquid Splenda

½ tsp. vanilla extract

DIRECTIONS:  Preheat oven to 350º, grease 2 individual cake pans or 2 jumbo muffin cups.  Make Individual Vanilla Cakes per that recipe’s instructions.   Cool before attempting to remove from pans or slicing laterally.  Slice berries and place atop each serving.  Top with whipped cream sweetened to taste with the ½ tsp. vanilla added.  Garnish with a whole berry if desired.

NUTRITIONAL INFO:    Makes 2 whole shortcakes.  Each contains:   (If serving half portions, which is all I can eat, halve the numbers below)

387 calories

32.2 g  fat

22.2 g  carbs, 11.765 g  fiber, 10.45 g  NET CARBS

18.45 g  protein

560 mg sodium

 

SstrawberryPie

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

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:

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

16.83 g  fat

14.91 g  carbs, 8.14 g  fiber, 6.77 g  NET CARBS

5.24 g  protein

80 mg sodium

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I love working with oat fiber.  It brings to low-carb baking 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.

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. 😉

CoconutFruitPizza

This is an old recipe of mine I modified so it is now suitable for Atkins low-carb.  It’s a pretty dessert that impresses company and yet it is so easy to make!  You make the crust a day ahead and put it all together right before serving.  The crust is very dense (not at all crumbly) and is  easiest eaten with your hands just like pizza rather than a fork!  This recipe is not acceptable for Atkins Induction, but you can enjoy it once you get to the nuts and seeds level of Atkins Phase 2 OWL.  Softening 1-2 oz. cream cheese and blending into the whipped cream is a good variation for this.  But that is not calculated in the nutritional info below.

My favorite version of this dessert is one made with fresh peaches and a few drops of almond extract added to the whipped cream.  Sooooo good!

VARIATION:  Use sliced fresh peaches, use raspberries, use blueberries.  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. 🙂

Many more delicious desserts await you in the best-selling Low Carbing Among Friends cookbooks by Jennifer Eloff and a group of extremely talented chefs, including George Stella!  Here’s a sampling of recipes you’ll find in them:  http://www.facebook.com/LowCarbingAmongFriends.  Order yours from Amazon or here:  http://amongfriends.us/order.php

DISCLAIMER:  I receive no remuneration for this promotion.  I do so simply because these are GREAT cookbooks!

CRUST INGREDIENTS:

1  c. unsweetened coconut

1/2 c. chopped almonds

1/3 c. Splenda (or equivalent liquid sweetener)

2 ½ T. low carb bake mix or almond flour (or 1 T. coconut flour)

2 egg whites lightly beaten with a whisk until frothy

1 tsp. almond extract

TOPPING INGREDIENTS: 1 c. heavy cream, 1T. s/f syrup like DaVinci or Torani and 1 pt. fruit

DIRECTIONS: Line a pizza pan with foil.  Grease with butter a 9-10″ circle.  Combine all crust ingredients in a bowl and stir well.  Using fingers, spread and press firmly the coconut crust mixture into a 9-10″ circle on a greased sheet pan.  Bake at 325º for 20-25 minutes or until lightly browned.  Cool on a wire rack.  Refrigerate overnight.

The day you want to serve, place crust on flat cake plate.  Whip cream with a splash of vanilla and sweetener of your choice (I like coconut or vanilla DaVinci sugar free syrup). I always add a dusting of glucomannan powder to my whipped cream when I need it to “firm it up” for things like this, but this is not absolutely necessary if you don’t have any.  Spread whipped cream evenly over coconut crust and top with raspberries, sliced strawberries or if on the fruit rung of OWL, this is good with thinly sliced peaches.  Chill for an hour and then cut into 8 wedges and serve.

NUTRITIONAL INFO: Serves 8, each serving (using strawberries) contains:

273 calories

25 g  fat

12 g  carbs

5.1 g  fiber

6.9 g  NET CARBS

5 g  protein

43 mg sodium


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