Garlic Dinner Rolls

I’m making my Garlic Dinner Rolls again to have with our Swiss Steak tonight.  They are made with my Mozzy Dough, Which in flavor and texture lies somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe.  It makes excellent dinner rolls!  Delicious hot with butter!  They are also good split, toasted with melted butter brushed on the tops and a sprinkle of Italian herbs and Parmesan cheese.  Or they will make an excellent toasted garlic bread!  This dough has good elasticity, flavor and is so versatile in a variety of applications.  This recipe is not suitable until you get closer to goal weight on Atkins.

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik (or another ½ c. gluten-free mix)

1 T. oat fiber

1/4 tsp. psyllium husk powder

Dash oregano

1 T. dry grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.  Line baking sheet with parchment or silicone sheet.  Measure out all dry ingredients in small bowl, stir well and set aside.  Place mozzarella cheese shreds, minced garlic and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.  Remove and stir quickly with a fork.  Add the egg and melted butter and stir again.  Quickly pour in the dry ingredients and stir quickly with a fork to form a single ball of dough, scraping it down off the sides of the bowl.  Knead or stir a few minutes to be sure all is uniformly mixed.  Divide into 6 equal portions and roll smooth into a ball.  Place them spaced out on parchment-lined pan.  Press slightly flat if you like, but not really necessary.  Sprinkle tops with oregano and Parmesan cheese. Bake at 350º for about 18 minutes until dry to touch and lightly browned as shown.  Remove and serve hot with butter.

NUTRITIONAL INFO:  Makes enough dough for a 9″-10″ pie-crust with lovely fluted edge, 4 hand pies, or a 12″ pizza crust or in this recipe, 6 dinner rolls which have 6.26 net carbs each.

ENTIRE RECIPE CONTAINS:  1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this dough for)

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Garlic Dinner Rolls

My Mozzy Dough, somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe, makes excellent dinner rolls.  Delicious hot with butter!  Also good split, toasted with melted butter brushed on the tops and a sprinkle of Italian herbs and Parmesan cheese.  Makes delicious toasted garlic bread!  This dough has good elasticity, flavor and is so versatile.  This recipe is not suitable until you get closer to goal weight on Atkins.

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik (or another ½ c. gluten-free mix)

1 T. oat fiber

1/4 tsp. psyllium husk powder

1 small clove garlic, minced

Dash oregano

1 T. dry grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.  Line baking sheet with parchment or silicone sheet.  Measure out all dry ingredients in small bowl, stir well and set aside.  Place mozzarella cheese shreds, minced garlic and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.  Remove and stir quickly with a fork.  Add the egg and melted butter and stir again.  Quickly pour in the dry ingredients and stir quickly with a fork to form a single ball of dough, scraping it down off the sides of the bowl.  Knead or stir a few minutes to be sure all is uniformly mixed.  Divide into 6 equal portions and roll smooth into a ball.  Place them spaced out on parchment-lined pan.  Press slightly flat if you like, but not really necessary.  Sprinkle tops with oregano and Parmesan cheese. Bake at 350º for about 18 minutes until dry to touch and lightly browned as shown.  Remove and serve hot with butter.

CORRECTED NUTRITIONAL INFO:  Makes enough for a 9″-10″ pie-crust with lovely fluted edge, 4 hand pies, 12″ pizza crust or 6 dinner rolls which have 6.26 net carbs each if made/cut into 6 portions.

ENTIRE RECIPE CONTAINS:  1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this dough for)

 

Coconut Crust Fruit “Pizza”

This is a very 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 for a firmer, richer filling. 🙂

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.   Alternately you can use only 3/4 c. whipping cream and fold in 1/4 c. softened cream cheese if you like.  You will need to recalculate stats below if you do that, however.

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).   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 cals, 25g fat, 12g carbs, 5.1g fiber, 6.9g NET CARBS, 5g protein, 43 mg sodium

Garlic Dinner Rolls

My Mozzy Dough, somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe, makes excellent dinner rolls.  Delicious hot with butter!  Also good split, toasted with melted butter brushed on the tops and a sprinkle of Italian herbs and Parmesan cheese.  Makes delicious toasted garlic bread!  This dough has good elasticity, flavor and is so versatile.  This recipe is not suitable until you get closer to goal weight on Atkins.

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik (or another ½ c. gluten-free mix)

1 T. oat fiber

1/4 tsp. psyllium husk powder

1 small clove garlic, minced

Dash oregano

1 T. dry grated Parmesan cheese

DIRECTIONS:  Preheat oven to 350º.  Line baking sheet with parchment or silicone sheet.  Measure out all dry ingredients in small bowl, stir well and set aside.  Place mozzarella cheese shreds, minced garlic and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.  Remove and stir quickly with a fork.  Add the egg and melted butter and stir again.  Quickly pour in the dry ingredients and stir quickly with a fork to form a single ball of dough, scraping it down off the sides of the bowl.  Knead or stir a few minutes to be sure all is uniformly mixed.  Divide into 6 equal portions and roll smooth into a ball.  Place them spaced out on parchment-lined pan.  Press slightly flat if you like, but not really necessary.  Sprinkle tops with oregano and Parmesan cheese. Bake at 350º for about 18 minutes until dry to touch and lightly browned as shown.  Remove and serve hot with butter.

CORRECTED NUTRITIONAL INFO:  Makes enough for a 9″-10″ pie-crust with lovely fluted edge, 4 hand pies, 12″ pizza crust or 6 dinner rolls which have 6.26 net carbs each if made/cut into 6 portions.

ENTIRE RECIPE CONTAINS:  1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this dough for)

 

Mozzy Dough

Used in a pizza-like Italian Chicken Tart

I’ve begun experimenting with a dough that is somewhere between the Flathead Pizza Crust recipe on the Diet Doctor’s website and Jennifer Eloff’s Miracle Dough recipe.  But the final result is a little less delicate when rolling/handling.  This dough has good elasticity and flavor and numerous possible applications.  I can see I’ll be using this dough recipe a lot.  I have made a couple minor changes since my original version, noted below in ingredients, reflected in the revised nutritional stats.

TIP: As a time saver, I’m now making up 10 batches of the dry ingredients pre-measured on paper plates. Then I fold and pour each into a sandwich bag and store the bags in a shoe box in my pantry. Very convenient…..as then all I have to do is grab a bag, melt the butter, add the beaten egg, melt the cheese and make my dough ball. So easy that way. I store the paper plates and baggies and re-use for the next batch. 🙂

INGREDIENTS:

1½ c. shredded mozzarella cheese

1 T. cream cheese

1½ T. melted butter (slightly less than my original recipe)

1 egg, beaten

½ c. Jennifer Eloff’s Gluten-Free Bake Mix

½ c. Carbquik (or another ½ c. gluten-free mix)

1 T. oat fiber

3/4 tsp. psyllium husk powder (for rolls, only use 1/4 tsp)

Dash each onion and garlic powder (omit for dessert applications)

DIRECTIONS:  Measure out all dry ingredients in small bowl, stir well and set aside.  Place mozzy cheese and cream cheese in glass or ceramic bowl and microwave on HI for about 1-1½ minutes to melt it.  Remove and stir quickly with a fork.  Add the egg and melted butter and stir again.  Quickly pour in the dry ingredients and stir quickly with a fork to form a congruous ball of dough, making sure to get it all off the sides of the bowl.  Knead or stir a few minutes to be sure all is uniformly mixed.  Proceed to make a 12″ pizza crust (moisten hands with water to avoid sticking to fingers), pie crust, hand pies, sweet filled pastries, dinner rolls (omit onion/garlic powder for sweet applications) or whatever application you dream up.  For pizza bake at 350º until dry to touch.  Remove, slide parchment paper out from under pizza, add toppings and bake 15-18 minutes longer to desired brown level.

Formed ball once all ingredients kneaded together.

CORRECTED NUTRITIONAL INFO:  Makes enough for a large pie-crust with lovely fluted edge, 4 hand pies, a small 12″ pizza or 7 dinner rolls or mini pizza rounds.

ENTIRE RECIPE CONTAINS:  1140 calories, 95.8 g fat, 58.6 g carbs, 37.6 g fiber, 21 g NET CARBS, 81.2 g protein, 1542 mg sodium (divide by number of servings/pieces for the specific application you use this for)

 

Crumble Topping

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. 😉

Crumble Topping

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. 😉

Pineapple-Butternut Hand Pies

Pineapple is way to high in carbs to use much in desserts on a low-carb eating plan.  However, if mixed with something a little lower in carbs, like winter squash, you can end up with a dessert a low-carber can enjoy once in awhile.  The crust here is Jennifer Eloff’s Miracle Dough, slightly modified with the addition of a bit of sweetener for this dessert application and a little oat fiber as well.   I made the dough recipe into 5 7″ empanadas or hand pies, so the carb count, although still lower than a conventionally made hand pie, is still too high unless you are near or at the final Maintenance phase of the program.  A possible solution, would be to make smaller pies, 10 little empanadas, to halve the carb count.  These came out delicious and are easily held in the hand.

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

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

CRUST INGREDIENTS:

1 large egg, beaten

2 c. shredded mozzarella cheese

2 T. unsalted butter

1 T. Splenda® or equivalent sweetener of choice

1 c.  Jennifer Eloff’s Splendid Gluten-Free Bake Mix (or other low-carb bake mix)

1 T. oat fiber

FILLING INGREDIENTS:

Half a 2# butternut squash, cooked (1 c. mashed squash)

1 c. pineapple chunks (water pack), drained and coarsely chopped

Liquid sweetener to equal 5 T. sugar (no carbs in the liquid variety)

2 T. more butter

Few drops vanilla (optional)

1 tsp. ground cinnamon

DIRECTIONS:  Make the filling first.  Slice butternut squash in half lengthwise.  Microwave on HI for 12 minutes, cut-side down, in a dish of shallow water.  Scoop out seeds and mash flesh.  Place 1 cup squash pulp in a bowl.  Add chopped pineapple, liquid sweetener, cinnamon and vanilla (if using).  Taste and adjust for sweetness preference.  These are Mexican style empanadas and therefore not be as sweet as you may be used to.

Make dough next. Melt cheese along with butter in a medium glass bowl on medium setting of your microwave.  Takes 3-4 minutes, stir and check couple times as it heats.  You don’t want to over cook, but merely melt it.   Remove bowl carefully as it will be very hot.  Sprinkle bake mix over the cheese.  Sprinkle Splenda® and oat fiber on top next.    Add beaten egg last. Now, using a fork, work dough into a smooth clump of dough until ingredients appear to be uniformly blended.  Switching to a rubber spatula as it begins to bind together works nicely.  When it forms a contiguous ball of dough, turn out onto plastic wrap on your counter.  Top with second sheet of plastic and roll out with rolling pin to about 3/16″ thick or typical piecrust thickness.  Preheat your oven to 350º.

Construction:  If making 5 larger hand pies, I used a 7″ mini pizza pan to cut out my circles of dough.  A small saucer would also work.  If making 10 small pies, I would suggest using a 4″ ramekin, large drinking glass or large cookie cutter to form your circles of dough.  Lay one circle of dough onto the corner of your baking sheet lined with silicone sheet or parchment paper.  Fill circle with 1/5 of the filling (or 1/10 for the littler pies), placing the filling only on half the circle of dough.  Don’t get filling too close to the edges or it will ooze out during baking.  Dot filling with 1 tsp. butter.  Fold other half of dough over filling and crimp edges decoratively with a fork.  Repeat for remaining pies.  Pop into 350º oven and bake for 20 minutes (smaller ones may take less time).  Watch these, as the dough with all that cheese, over browns quickly if you get distracted at the “almost done” designated time.  Just saying, as I did that very thing and way over-browned my first trial working with this dough recipe (and it was only over 3 minutes).

 

NUTRITIONAL INFO:    Makes 5 large hand pies, each contains:  (for 10 small pies, halve these numbers)

389 calories

27.8 g  fat

21.28 g carbs, 3.92 g fiber, 17.36 g NET CARBS   (8.68 net carbs for the smaller pies)

24.64 g protein

288 mg sodium

 

Coconut Crust Fruit “Pizza”

This is one of my old recipes that I simply modified so it would be compliant with the Atkins low-carb eating plan.  It’s so good I thought I’d post it again today as we’re moving into berry season.  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!  This crust shaped deeper in a pie plate, works for chocolate pies and cream pies as well.  It is a VERY sturdy crust. VARIATION:  Use raspberries, or blueberries instead.  If closer to goal, you can even use thinly sliced mango or peaches.  All versions are DELICIOUS!  You can also add softened cream cheese to the creamy filling and reduce the whipped cream. That makes it more like a cheesecake.  🙂

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:  By personal choice, 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

Optional:  3 oz. softened cream cheese

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 a sprinkle of dehydrated coconut milk powder will also firm up the whipped topping.  If doing the variation with cream cheese, I would add at this point and stir well. Spread whipped cream mixture 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

Einkorn Crumb Topping

If you love baked fruit cobblers like I do, sometimes making a full crust you have to roll out………some days that just takes more energy than you have to give.  That’s when crumb topping comes to the rescue.  This one uses my new Einkorn Bake Mix and I’m very pleased with the crumb topping it created for my blackberry applications yesterday.  Not sweet and just crunchy enough to tone down those often-tart blackberries.  You can add some sweetener to your crumb topping if you prefer.  This recipe is not suitable until you are at or near maintenance weight as it has grain in the mixture.

TIP:  To lower carbs on this topping you can just add ¼ c. Einkorn flour and increase oat fiber and almond flour by 2 T.  each to compensate (drops it to 10.56 carbs, 5.66 fiber and 4.9 NC with that change).

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

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

INGREDIENTS:

1 c. almond flour

½ c. Einkorn Bake Mix

1/8  tsp. sea salt

2 T. oat fiber

1 egg white

For a sweeter version, also add 1-2 T. erythritol or equivalent

DIRECTIONS:   Measure the dry ingredients (and sweetener if using) into a small mixing bowl.  Blend well with a fork.  Whip the egg white in another bowl until frothy. Add the egg white to the dry ingredients.  Work the crumbly dough with a fork until all dry ingredients are moistened with the egg white.  Using your hands, crumble over your already prepared fruit cobbler filling.

NUTRITIONAL INFO:  Makes 6 servings, each contains:

116.5 calories

8.68 g  fat

11.76 g  carbs, 4.06 g  fiber, 7.7 g  NET CARBS (4.9 net carbs using TIP above)

5.6 g  protein

61.8 mg sodium

Einkorn Pie Crust

I’ve been low carbing for 7 years now and had come up with some very good recipes for pie early on in my weight loss journey.  But I stopped eating soy products and have cut out most wheat intake a year or so ago.  That pretty much eliminated most of those pie crust recipes. 😦  They are still up on my site here, but I’ve had to start trialing new recipes to find a good one that doesn’t use (or uses less of) those ingredients.  I’ve tried 4 or 5 now, but have not happy with any of them.  So I tried mixing the ingredients I’ve had the best luck with last night and BINGO!  I think I may have found my prize!  This balance of “flours” is going to be my go-to pastry recipe henceforth.  It should make cobblers, meat pies and single or double crust pies quite nicely!  I had no trouble rolling it out between parchment/plastic sheets and plan to try a double crust this week to see if getting the top crust on a pie works or ends up in a crumbled mess.

I’ve been experimenting with Einkorn flour for several months.  This is the ancient form of wheat that has not been genetically modified and that is supposed to be digested better than today’s hybrids wheat.  Therefore this recipe IS NOT GLUTEN FREE, but I’ve never had issues with gluten.   Yes, I’ve read Wheat Belly and yes, I understand the dietary and metabolic risks.  There are very few farms producing Einkorn wheat today.  I try never to use more than 2-4 tablespoons in a recipe in order to keep carbs as low as possible.

The addition of oat fiber brings even more “floury” flavor and better floury texture to baked goods.  So that is also a winner here.  Honestly, this is the very first crust I’ve made in ages that isn’t “short” and cookie-like!  That’s OK for cobblers, but not for pies in my opinion.  I like my crusts a little brittle and flaky.  Well I got brittle here, but not quite flaky.  If you had blindfolded me and had me do a taste/texture test on this one, I’d have said I was eating my pie crust of olden days, made with Pillsbury all-purpose flour.   🙂  This one is not only tasty, it holds up nicely to a moist filling overnight in the fridge (coconut cream, at least 🙂 ) .   It also boasts a very acceptable carb count (considering it has ¼ c. real flour in it)!  Check our the numbers below!

I order my Einkorn flour direct from Jovial Foods on-line.  I store the surplus in my freezer, as I do all my flours.  This recipe is not suitable until you reach the final grains level of Pre-Maintenance of Atkins or toward the end of you Ketogenic weight loss efforts.  This would not be suitable for Primal-Paleo followers.

INGREDIENTS:

1 c. blanched almond flour (I use Honeyvillegrains)

1 tsp. erythritol (this sweetener is optional)

¼ c. Einkorn flour, unsifted

¼ c. oat fiber (do not substitute)

¼ tsp. salt

4 T. butter, unsalted (if using salted, omit salt above)

4-5 T. ice water

DIRECTIONS:     Preheat oven to 350º.  this recipe is for a single crust pie.  Measure out the dry ingredients either into a bowl or your food processor. Stir/pulse to blend.  Add the butter and with a fork cut in or pulse the butter until the mixture resembles coarse cornmeal.  Slowly add the water, beginning with 3 T. and add 1 tsp. at a time as needed to form a ball of dough.  Stir with a fork or pulse until if will form a single ball of dough.  Only add as much as you need to form a thick ball of dough.  You don’t want the dough to be too wet.  Remove onto a sheet of parchment paper.  Press out a bit with your hand.  Place another sheet of parchment on top and roll out slightly larger than your pie plate.   Carefully remove the top parchment.  Invert the pie plate onto the dough, centering.   Now lift everything, parchment, crust and plate and invert.  The crust may begin to drop down into the pie plate on its own from gravity.  Carefully remove the parchment and help the crust settle down into the pan gently.  Press it down gently all around and on the bottom. Crimp the edge as you like.  Prick it on the sides and bottom with a fork.  Pop the pan into a preheated 350º oven for about 20-25 minutes, but check at 15.  I you will be filling with a filling you must bake again, you don’t want to over brown your bottom crust or it will burn during second cooking. If filling with a chilled filling, you want it browned to completion as pictured above.    Remove crust from oven when done and cool a bit before filling.

NUTRUTIONAL INFO:  Makes a single crust pie, 8 servings.  1/8 of the crust contains:

130 calories, 12.2 g  fat, 7.6 g  carbs, 4.1 g  fiber, 3.5 g  NET CARBS, 3.4 g  protein, 79 mg sodium

Carbalose Pie Crust

Baked in 8″x 11″ baking dish.

 

This is an older pie crust recipe of mine posted last year.  My inspiration was KevinPa’s crust recipe formerly on the now closed LowCarbFriends forums.  I am thinking about adding a bit of flax to it for when I want a grainier taste.  Stay tuned for that version.  I was really wanting to try out my latest low-carb purchase, palm shortening.  I am posting the recipe again, as a separate recipe, for easy retrieval and site indexing purposes.  This is a delicious, flaky crust and will make a lovely regular single pie crust as well as the peach cobbler application I used it for originally. This crust tastes very close to a traditional all-flour crust.  Resistant wheat starch is mostly indigestible fiber, so it really pulls the carb count way down on this pie crust!  I’ve only made this crust 2-3 times (I don’t make a lot of pies) but it cooks up consistently well for me. This recipe makes one large 10” round pie crust or an 8×11 rectangular cobbler topping.  You will need to double the recipe for a double-crusted pie.  Carbalose flour and Resistant Wheat Starch are both available at Netrition.com or you may be able to find other sources locally.  this recipe is not suitable until the grains rung of the carb reintroduction ladder in Pre-maintenance.  The carb count is low enough that it is suitable for most Ketogenic diets, but not suitable for Primal-Paleo eaters.

INGREDIENTS:

1 c. + 2 T. Carbalose flour

¼ c. + 2 T. resistant wheat starch

½ c. + 1 T. chilled palm shortening (or cold butter)

¼ tsp. salt

¼ c. ice cold water

DIRECTIONS:  Preheat oven to 350º.  In a clean mixing bowl, measure out the flour, resistant wheat starch, salt and stir.  Add shortening. Using a fork or pastry cutter, cut the shortening into the flour to break it up until it is the size of coarse cornmeal.  Slowly add the water, a little at a time and begin to stir into a well-shaped ball of dough. Knead a couple times in the bowl to facilitate forming into a ball.   Do not overwork the dough.  When you have a single ball of dough, it’s ready to roll.  I have two sheets of plastic I use for rolling out dough, but two pieces of any plastic wrap will do.  Moisten your counter top so the bottom piece remains still while you work.  Place dough on the bottom plastic and cover with a second sheet of plastic.  Roll the dough with a rolling pin slightly larger than your baking dish. Lift the top piece of plastic off the dough gently and lifting up the bottom sheet of plastic, invert the dough onto your pie plate or baking dish.   Folding the dough in half, plastic down, while the plastic is still on one side helps with handling/carrying  over to your baking dish.  I place the fold mid-point on the pie pan covering one half of the circle.  Then I unfold to the other side and remove the top plastic carefully.  Trim off the excess dough about ½” beyond the pan edges and fold inward and crimp the edge so that the edge crust is entirely inside the dish.

For no-bake fillings, go ahead and bake your crust at 350º oven for about 25 minutes or until lightly golden on top.  Cool slightly before attempting to fill with your no-bake filling.  For pies with baked fillings, once crust is in the pie plate, pour filling carefully into the raw crust and bake at least 25 minutes or as long as your filling takes to get done.

If making double-crust pies, repeat steps above for rolling and lifting second crust onto filled first crust.  Trim the edges off the top crust and crimp the two crusts together.

I like to use the trimmed off excess dough by rolling it again and cut out leaf and fruit shapes to make a representation of your fruit on the top crust as shown in my pic.  I think this really dresses up pies and cobblers.  Sometimes I even take a pastry brush and dip it into some watered down food coloring and brush the carved fruit & leaf shapes for color impact as shown above.  I then sprinkle erythritol onto the moistened, carved shapes. Pop into 350º oven and bake per pie recipe specific instructions.

NUTRITIONAL INFO:  Makes 1 single 10″ piecrust or one 9×11″ cobbler topping.

ENTIRE RECIPE CONTAINS: 1622 cals, 130 g  fat, 102 g carbs, 74.6 g fiber, 27.4 g NET CARBS, 3.5 g  protein, 618 mg sodium, 2.5 mg potassium

Makes 8 servings/slices, each contains:

202.7 calories, 16.2 g  fat, 12.75 g  carbs, 9.32 g  fiber, 3.43 g  NET CARBS, .43 g  protein, 77 mg sodium

Low-Carb Tartlet Shells

Tartlet Shells

Remember the “Fool Proof Pie Crust” recipe that was so popular in the 80’s?……the one with the egg and a bit of lemon juice or vinegar?  Well, I just tweaked and low carbed it!  Got the idea from Georgene on Low-Carb Friends forums, but tweaked her version a bit more. The final recipe is only loosely similar to the original Fool Proof Pie Crust recipe, most notably it doesn’t have nearly 2 cups of FLOUR!  Mine is more of a shortbread type of crust.  I’m so pleased with how these came out, because the Fool-Proof crust was always my favorite pie crust recipe before I began my low-carb adventures.

Today I made the tastiest strawberry jam and homemade loquat jam tartlets! The dough will make 27 tartlet shells or 1 large single-crust pie shell.  These shells can also be used for savory fillings like chopped sauteed mushrooms, onion and parsley with a bit of cream cheese.  Mmmm. This recipe is not suitable until Atkins Phase 2 OWL nuts and seeds rung of the carb ladder.  It would be suitable for Primal but not Paleo diners. The nutritional counts below are for the empty shells only.  Be sure to add in the carbs for your fillings for a total count for your final tartlets.  I order my coconut flour and oat fiber from Honeyvillegrains on-line and I use NOW brand of whey protein and egg white protein.  My glucomannan powder I order from Netrition.com.

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INGREDIENTS:

1/3 c. + 1 T.  coconut flour

1/3 c. + 1 T. oat fiber

2½ T. egg white protein

2½ T. plain whey protein powder

1½ tsp. baking powder

1½ tsp. glucomannan powder (konjac powder)

¼ c. + 3 T. palm shortening (or cold butter)

1 small egg

1 tsp. lemon juice or apple cider vinegar

2 T. water

DIRECTIONS:  Measure all dry ingredients into a medium mixing bowl.  Stir well.  Add shortening (or butter) and stir (cut in) to blend evenly into the dry ingredients. Make a well in the center of the mixture.  Add the egg, water and 1 tsp. lemon juice.  Beat them in the well and then slowly incorporate the dry ingredients into the egg mixture with a fork until it is pretty well blended.  It will not form a single ball of dough like a traditional flour pie crust, but it will come together in a fairly stiff, malleable dough you can handle without it sticking to your hands.  If it is too dry to do this, add 1 T. more water slowly as you incorporate it; if it is too wet, a sprinkle the tiniest bit more oat fiber in and blend well.  You want it to be almost as moist as regular pie dough, so you can work with it with your fingers.

At this point, preheat your oven to 350º.   If using silicone pans, support with a metal pan.  Spoon about 1 T. into each of 27 tartlet mold slots.  Press the dough into the bottom and walls of the slots with your fingers.  Fill with 1 teaspoon of your favorite pie fillings, jams, preserves, creme fillings, pecan pie filling, pumpkin pie filling, or whatever you like that will cook thoroughly in about 18 minutes.   Pop pans into 350º oven for 17-18 minutes or until the crust is beginning to brown lightly and filling is done.  Cool a few minutes and gently pop them out of the pans by pushing up from the bottom if using silicone, by using a knife tip if using metal mini muffin pans.  This is the Wilson silicone pan I use (I have 2):

Click to enlarge

NUTRITIONAL INFO:   Makes 27 mini tartlet shells, each contains: (unfilled)

43 calories

4.1 g  fat

2.21 g  carbs, 1.69 g  fiber, .53 g  NET CARBS

.95 g  protein

18 mg sodium

12 mg potassium

< 10% RDA all macronutrients

Peggy’s “Flour” Pie crust

This  pie crust is great for baked meat pies, Mexican empanadas and pretty much any dessert pie.   It is somewhere between a “short” crust” and a “flaky” crust.  There is absolutely no “Carbquick taste” in this crust, either, thanks to the oat fiber. 🙂  This recipe is not suitable until the grains rung of the OWL ladder.   The funny dimples on the bottom seen in the pic are caused by ceramic pastry weights I use for baking all my pie crusts.  Keeps them from creating air pockets and forming a big hump in the middle.  🙂  Here’s what they look like if you’re not familiar with them:

Ceramic Pastry Weights

INGREDIENTS:

2/3 c. CarbQuick bake mix (substitute Jennifer Eloff’s Gluten-Free Bake Mix for a gluten-free version)

1/3 c. golden flax meal

1/3 c. oat fiber (do not sub oat bran or oat flour, which are higher carb.  But for a gluten-free crust, you’ll have to use oat flour made from Certified 100% gluten-free oats.)

Pinch salt

2 T. cold butter

1 egg

3 T. cream

2-3 T. cold water

DIRECTIONS: Preheat oven to 350º.   In a medium mixing bowl, mix all dry crust ingredients together.  Using a pastry cutter or fork, cut in cold butter until the mixture resembles coarse cornmeal.  Beaten egg, cream and water together.  Mix well with fork.  Using hand, knead into a ball of dough and place on plastic wrap “seated on counter with water.  Place another piece of plastic on top and with a rolling pin, roll dough to slightly larger than the size of pan you are using.  Now pull the top plastic off the rolled crust.  Grabbing the bottom plastic, pick up the crust at the midpoint (plastic and all), let it fold gently in the middle and place the fold at the midpoint of your pie/pie plate.  Gently lift the other half of the dough over onto the pie/pie plate and remove the plastic carefully.  Finish crust by folding and tucking the excess crust edges inward and crimp decoratively if you wish.  Poke 3-4 holes in the crust with a fork and bake in a 350º oven for about 30-35 minutes or until crust is golden.

NUTRITIONAL INFO: Makes 8 servings/slices of pie crust, each serving contains:

76.5 calories

7.53 g  fat

8.83 g  carbs, 7.98 g  fiber, 0.85 g  NET CARBS

3.3 g  protein

81 mg sodium

“Nutty” Pie Crust

I’m really like what oat fiber brings to baked goods.  So far, everything I’ve put it in has been FANTASTIC!  Gives things a real flour-y taste!  And this stuff is pure fiber!  A serving size is 28g..  I weighed that amount out and poured into a measuring cup and it’s just slightly under 1/3 c.  One serving only has 5 calories, 26g carbs and 26g fiber!  So it effectively does almost nothing to your recipe Nutritional Info if you just use 1/3 c. , as seen below.  Tonight’s experiment was hubby’s request for strawberry pie, so I took my Peggy’s Piecrust recipe and cut the almond flour by 1/3 c. and added in 1/3 c. of the oat fiber.  PURE MAGIC!    Didn’t LOOK like a traditional flour crust, but hubby and I said it sure TASTED like one.  Very crisp, even under a strawberry pie filling that had a glaze slightly thickened with xanthan gum.  And it was still dry/crisp on the bottom on day 2!

Not suitable for Atkins Induction.  For the crust pictured, I used half golden and half flax meal.  I think it will LOOK nicer if I use all golden in future, and have so noted it in the recipe.  But I was just about out of golden and had to add some dark to the recipe tonight.  You’ve all been there.  🙂  Have to admit, though, using half dark flax gave it a nice nutty flavor and I like that actually.

INGREDIENTS:

1/3 c. almond meal

1/3 c. CarbQuick (or Jennifer Eloff’s Gluten-Free Bake Mix if you need gluten-free version)

1/3 c. golden flax meal

1/3 c. oat fiber  (for gluten free, use oat flour ground from 100% certified gluten-free oats)

Pinch salt

1 T. granular Splenda (or equivalent sweetener)

4 T. cold butter, unsalted

1 egg

1/4 tsp. vanilla

DIRECTIONS: Place first 6 ingredients into food processor or blender (or bowl).  Process/blend a few minutes to get it as powdery as possible (stir well if using a bowl) .  Add cut up butter and pulse (or cut in with fork or pastry cutter if using bowl) until butter is well incorporated.  Add egg and vanilla and pulse a couple times to blend.  Dump mixture into glass pie plate.  Using plastic gloves or sandwich bags for gloves, press mixture into bottom and sides of pan, trying to keep the bottom thin and push the sides up far enough to be able to pinch a decorative edge with your fingers as pictured.  Bake at 350º for 25 minutes or until lightly browned.

NUTRITIONAL INFO:   Makes 8 servings, each contains:  (crust only)

118 calories, 11.45 g fat, 7.84 g  carbs, 6.80 g fiber, 1.04 g  NET CARBS, 3.46 g  protein, 61 mg sodium

Crumble Topping

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. 😉

Tarte Crust

Peggy’s Tart Crust (shown as Lemon Tart)

I have experimented with several pie crusts now since starting Atkins and think this one comes very close to tasting like a real traditional flour tart crust!  Doesn’t look like a traditional tart crust, but sure tastes like a flour crust to me.   Recipe makes enough dough for one 10″ tart.  BTW this crust is high in copper, manganese, selenium, phosphorus and vitamins A and E (25% or more of each nutrient!).    Not suitable for Induction.

INGREDIENTS:

2/3 c. almond flour

1/3 c. Carbquick  (or use Jennifer Eloff’s Glouten-Free Bake Mix for a gluten-free version)

1/3 c. flax meal

pinch salt

4 T. unsalted butter

1 egg

3 T. granular Splenda

1/4 tsp. vanilla extract

DIRECTIONS:

Process flax meal in food processor (or blender) until very fine.  Add Carbquick, almond flour,butter, egg and extract and process until it forms a soft dough.  Turn out into a tart pan or glass pie plate.  Using plastic glove (or baggie glove), press firmly into bottom and sides of pan.   Bake at 350º for about 25 minutes until golden.  Fill with fillings that don’t require cooking and chill.  If making a pie whose filling that must be cooked further, take crust out of oven after half the time.  Then fill with your favorite filling and bake until your filling is completely done.

NUTRITIONAL INFO:

If you cut into 8 servings, each will have 178 calories, 16.5 g  fat, 7.2 g  carbs, 5.4 g  fiber, 1.8 g  NET CARBS, 5.6 g  protein, 58 mg sodium.

If you cut into 12 servings, each will have 119 calories, 11 g  fat, 4.8 g  carbs, 3.6 g  fiber, 1.2 g  NET CARBS, 3.7 g  protein, 38.7 mg sodium.

Coconut Crust Fruit “Pizza”

With fresh fruit in season right now, there’s no better time to enjoy an old high-carb recipe of mine I modified to make it 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 can even be eaten with your hands just like pizza rather than with 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!

VARIATIONS:  Use sliced fresh peaches, use raspberries, use blueberries.  You can also add 4 oz. softened cream cheese to the creamy filling and reduce the whipped cream for a firmer filling. 🙂

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 cals. 25g fat, 12g carbs, 5.1g fiber, 6.9g NET CARBS, 5g protein, 43 mg sodium

Pecan Crust

Pecan Crust

This is my all-time favorite pie crust for unbaked cheesecakes and cream pies that don’t require further baking.   I merely substituted Splenda for sugar and flax for flour in the original recipe, which also adds a little extra fiber, as well as flavor. Would be great filled with Linda’s site recipe for Jello Fluff using lime jello or my Key Lime Cheesecake recipe.  Not suitable for Induction.

INGREDIENTS:

1 1/4 c. finely ground pecans
3 T. unsalted butter softened
3 packets Stevia or Splenda
1/4 c flax meal

Combine all ingredients and press into bottom of glass pie plate. Bake in 375º oven for 10 minutes to toast pecans a bit and bring out their flavor. Cool and fill as desired.  If using for a cheesecake, be sure to not over brown crust before filling and finishing baking the cheesecake.  Can also be used as a pie crumble topping for cheesecakes and cream pies.

NUTRITIONAL INFORMATION:
Serves 8
Each serving has:

116 calories

11.98 g fat

2.36 g carbs, 1.79 g fiber, 0.63 NET CARBS