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Goodies
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 KarenLR |
Goodies |
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Posts: 3131 (08/26/00 10:44:51)
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KarenLR |
Almond flour cookies | ||
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Posts: 3131 (08/26/00 10:45:48)
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Submitted by janneke
Ok if you can find almond flour in your area, this makes a great alturnative to a sugar cookie. I used a recipe from an old fashion sugar cookie... 1 stick of butter 3/4c sugar or 1/2 -3/4 c splenda 1 egg 1/2 tsp vanilla 1 TBS milk or cream 1 1/4c almond flour 1/8 tsp salt 1/4 tsp baking powder Preheat oven to 350*. Cream the butter, then add sugar. Beat until light. Add egg, vanilla, and cream, beat thoroughly. Mix the flour, salt and baking powder together, and add to the first mixture, and blend well. Arrange by teaspoonfuls about an inch apart. Bake @ 350* for 20-25 mins. Different variations ALMOND SPICE: fold in 1/3cup finely chopped almonds, 1/2tsp cinnamon, 1/2tsp ground cloves, 1/2tsp nutmeg, into the dough. COCONUT: add 1/2c finely chopped coconut RAISIN: add 1/2c raisins |
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KarenLR |
Karen's Peanut Butter Balls II | ||
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Posts: 3131 (08/26/00 10:46:53)
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Peanut Butter Balls II
Ingredients 3/4 Cup peanut butter 1 1/2 ounces baking chocolate 3 tablespoons butter 5 tablespoons heavy cream 1/2 teaspoon vanilla 1/2 cup splenda Place peanut butter in freezer for at least a half hour. Remove and roll into balls (abut the size of Whoppers) This can get a little messy! Return balls to freezer while making the chocolate. Melt chocolate and butter together over low heat. Remove from heat. (Important! Otherwise butter can separate from chocolate!) Add cream, vanilla and Splenda. Take balls from freezer and dip into chocolate until well coated. Place on wax paper. Return to freezer and chill at least 30 minutes. Store in ziplock bag in freezer. Makes about 40 balls at 1g per ball. These are wonderful!!! |
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KarenLR |
Peanut Butter Cookies (With Flax Seeds) | ||
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Posts: 3131 (08/26/00 10:48:32)
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Submitted by Gerrie
I find I like these cookies straight from the freezer. Yum. Peanut Butter Cookies (With Flax Seeds) 2/3 cup protein powder 1/3 cup flax seed - ground, or flax meal 1 cup Splenda 2 eggs - beaten well 1/2 cup butter - softened 1/2 teaspoon salt substitute 3 tablespoons giant heaping sugar-free peanut butter 1 teaspoon vanilla 2 1/2 tablespoons oil Cream butter, oil, splenda, and salt. Add peanut butter and mix well. Add beaten eggs and vanilla. Dump in Flax and protein powder, and beat well. Should be a fluffy consistency. Drop by spoonfulls onto cookie sheet. Bake at 375 degrees for 8 - 10 minutes. (I found 8 minutes yields a more moist cookie). Makes about 24 medium-sized cookies. NOTES: Carbs for sugar-free peanut butter not included in above total - adjust accordingly. 2071 Calories (kcal); 191g Total Fat; (84% calories from fat); 44 g Protein; 37g Carbohydrate; 62 mg Cholesterol; 1104 mg Sodium. |
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KarenLR |
Pecan Cookies | ||
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Posts: 3131 (08/26/00 10:49:11)
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Pecan Cookies
1 1/4 Cup pecan flour (I ground my own) 1 Cup Splenda 1/2 tsp vanilla 1 egg Preheat oven to 350 Mix all ingredients and spoon onto ungreased cookie sheet. Flattten down slightly. Bake for 8-12 minutes. Makes 24 cookies. I believe the carb count is less than 1.5 per cookie after fiber. You could use different kinds of nuts, just adjust the carb counts. These are very good. Even my husband liked them |
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KarenLR |
Karen's Peanut Butter Balls I | ||
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Posts: 3131 (08/26/00 10:50:04)
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Karen's Peanut Butter Balls
3 oz cream cheese 1/2 C peanut butter 1 oz bakers chocolate 2 T butter 3 T heavy cream 1/2 tsp vanilla 1/2 C splenda Mix together cream cheese and peanut butter. Place in freezer until can be rolled into balls. (About 1/2 hour). Remove from freezer and roll into small balls about the size of Whoppers. (Makes about 40). Return to freezer until choclate mixture is ready. Melt chocolate and butter together over low heat. Remove from heat and add cream, vanilla and Splenda. Take P.B. balls from freezer and dip into chocolate until well coated. Place on wax paper. (You may need to add a small amount of cream towards the end to thin down chocolate. return to freezer and chill at least 30 minutes. Store in Ziplock bag. Makes about 40 at 1g per serving |
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KarenLR |
Karen's Chocolate | ||
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Posts: 3131 (08/26/00 10:50:56)
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Karen's Chocolate
1 oz bakers chocolate 2 T butter 3 T heavy cream 1/2 tsp vanilla 1/3 C Splenda Melt chocolate and butter over low heat. Remove from heat and stir in remaining ingredients. Pour into a tin foil lined dish and place in freezer to set. Cut into 12 pieces. 1g per serving. I usually double the batch and make 24 pieces. Add more cream or Splenda to taste. |
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KarenLR |
Fudge-like Brownies | ||
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Posts: 3131 (08/26/00 10:52:02)
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Submitted by Pezzy
Melt 1/2 stick butter,1 square unsweetened baker's chocolate, and 2.5 oz cream cheese in small sauce pan(low heat) Add 1 tsp vanilla, 1 egg, 6 tsp sweetner. Stir well. Grind 1/3 cup almonds (in coffee grinder). Stir into mixture. Pour into small greased pan (or pie plate) Bake at 325 for about 10-15 minutes. (Don't overcook) Total net carbs: about 12 |
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KarenLR |
Chocolate Peanut Butter Squares | ||
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Posts: 3131 (08/26/00 10:52:40)
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Submitted by Pezzy
In small bowl, mix 2 oz. cream cheese, 2 TB Peanut Butter 1 TB heavy whipping cream and 2 tsp sweetner (ie. sweetnlow brown sugar mixed with splenda) Spread in small pan or flat bowl. Melt 1 square unsweetened baker's chocolate. Melt 2 TB butter. Mix together. Add 2 TB heavy cream (no more or it will separate) Add 1 tsp vanilla. Add 4 tsp sweetner. Mix together. Pour over other layer. Chill til chocolate hardens. Carb count: about 15 net |
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KarenLR |
Mockaroon Cookies | ||
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Posts: 3131 (08/26/00 10:53:18)
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Submitted by JeffA
2.5 Cups Macadamia Nut flour 2 Eggs 2/3 stick of softened butter 2 cups splenda 1 tsp. Almond Extract Mix all together. Make balls. Press on ungreased cookie sheet. Bake at 350 for 8-10 minutes |
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KarenLR |
Chocolate Kisses | ||
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Posts: 3131 (08/27/00 12:55:58)
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Submitted by JeanneZig
Chocolate Kisses 8 oz. Heavy whipping cream, whipped 6 oz. Cream cheese 2 TBS sour cream ¼ C half and half (used 1/8 C heavy cream &1/8 C water) 1 bx SF chocolate pudding mix (4 serving size) Blend all except whipping cream till well blended. Then blend in whipped cream. Drop by spoonfuls onto a cookie sheet covered with waxed paper. Freeze till hard. Remove from cookie sheet and store in plastic bag in the freezer. I put it into a pan and froze it that way, it tastes just like chocolate ice cream |
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cmRyan |
Chocolate Protein Bars | ||
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Posts: 271 (09/06/00 10:57:33) |
This was by "Suzy."
1 square unsweetened baker's chocolate 2 Tbls. butter 2 Tbls. heavy cream 3 pkts Equal (I used Splenda) 3 scoops (1 cup) Chocolate Designer Protein (or any other chocolate whey protein) 1 cup chopped peanuts (I used 1 cup chopped pecans) 1/2 cup unsweetened coconut (hence the above!) 2 Tbls. Sugar Free Syrup or maple syrup (or water, in a pinch...) Melt choc and butter in mike 1 min; stir until completely melted. Add Equal and heavy cream and stir til creamy. Add protein powder, peanuts, coconut and stir till mixed pretty well, add syrup (or water), and mix thoroughly(you may have to knead with your hands at this point, as mixture will be very stiff). Line a bread loaf pan with plastic wrap and press in mixture firmly and evenly. Chill till firm. Cut into 6 bars. Approx 5 carbs/15 grams protein per 1/6 recipe. |
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ARCookie |
Party Nut Mix | ||
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Posts: 2129 (12/16/00 13:49:22) Whoosh-aholic |
In a 9 x 13 pan, mix
8 oz pecan halves 8 oz coarsely chopped walnuts 5 oz peanuts Mix separately and pour over the nuts 3 Tblsp melted butter 1 Tblsp Worchestershire sauce 1 tsp garlic salt 1 tsp splenda (if desired) Stir into the nuts, spread in pan and bake at 350 degrees for 45 minutes. Variation: Add Binki's cheese straws to the mix (recipe under bread section) This recipe makes about 6 cups of mix (12 1/2 cup servings) Each 1/2 cup serving contains 7.5g carbs, including 4g fiber (net 3.5g carb), 8g protein. |
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Unregistered(d) |
cheese chips | ||
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Posts: 0 (06/01/01 07:37:29) |
Love "Just the Cheese"@ snacks? Find them too expensive like me? Make 'em at home!
This is a very simple recipe, and it's much cheaper to prepare then to buy them. 1 cup grated Parmesan and/or Romano cheese spray cooking oil Preheat oven to 375. Lightly spray a cookie sheet with the oil. Using a teaspoon, place a teaspoon of cheese onto the cookie sheet and press down with the back of the spoon, compressing the cheese to about 1" in diameter. The moisture in the cheese will make it stick together. Bake for about 10-15 minutes, or until cheese starts to turn brown. Let stand for a few minutes, then remove to cooling rack. You can vary the flavor by adding italian spices, garlic powder, onion powder, chili powder, or whatever else you normally like on chips- only there's no guilt in these little babies! Yield: 30-40 chips Total carbs: trace Enjoy! |
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Emily |
Brownies (DE-licious:) | ||
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Posts: 36 (03/09/02 21:33:52) |
Ingredients: 1 cup Chocolate whey powder (I used Designer brand) ( 4 or 5 carbs) 1/8 cup high gluten flour (can be purchased at Bob's Red Mill, at: www.bobsredmill.net/) (3) 1 tsp. baking powder 1 tsp. xanthan (a vegetable gum which can be purchased at Barry Farm, just click on "Thickeners" to find it, it's located at: www.barryfarm.com/our_store.htm) 1 T. dried Egg whites (can also be purchased at Barry Farm under "Misc. Baking Supplies") 2 and 1/2 oz. unsweetened baking chocolate (10 carbs) 1 cube butter 3 eggs (1) 1 cup walnuts (4 carbs) 1 cup Raspberry Da Vinci Splenda Sweetened Syrup (can be found at many Low Carb online stores) Directions: 1. Place syrup, chocolate, and butter into a heatproof bowl and microwave until melted (you may want to go a minute, then check, then repeat.) 2. Mix together all the dry ingredients. 3. Pour the syrup mixtures into the dry ingredients and stir well. 4. Add the eggs, and stir smooth (you can whip it together if you like) 5. Chop the walnuts into pieces, then stir into the mixture. 6. Pam spray a square 'brownie type' pan, place the mixture inside it, and bake at 365 for about 20 minutes (keep a close eye on it, it cooked pretty fast.) One note-one side of the brownies seemed to rise above the edge of the pan a bit while hot, though it returned to a level state after being taken out of the oven. It might help to use a slightly larger pan, or to smooth the mixture so that it is a bit higher in the middle. Total carbs 22-23 If cut in eight pieces, a little less than 3 carbs per piece From Emy |
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LC4life |
CHEESECAKE BROWNIES | ||
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Posts: 2097 (04/12/03 14:19:06) Whoosh-aholic |
These is one of the best recipes I've tried.
Sherrie's Decadent Brownies 1 cup butter 3 tbsp oil 1 1/4 cups *Splenda or Steele's Maltitol Crystals (I used Diabetasweet) 2 tsp vanilla 9 tbsp cocoa powder 4 large eggs 1 cup ground almond flour 1/2 teaspoon baking powder dash salt Topping 8 ounces cream cheese 2 tablespoons Splenda 1 egg 1 tsp vanilla extract In a small bowl, beat cream cheese until extremely smooth & add splenda, add the egg & vanilla extract: mix well. Set aside. Oven-350*F Butter a 9"x13" pan, set aside. In a large saucepan, melt the butter & chocolate & oil over very low heat, stirring constantly. Remove from heat, cool slightly. Stir in the Splenda/Maltitol & vanilla. Add the eggs, one at a time, beating well after each addition. Stir in almond flour, baking powder & salt; mix well. Spread into the prepared pan. Carefully spoon the cream cheese filling over the brownie base; lightly swirl filling with a knife to create a pattern. Bake approximately 24 minutes minutes or until set. Test with a toothpick. Cool completely then cut into squares. LOL, I never wait till they're cool! 18 bars @ 4.1 minus 1.5 gr. fiber= 2.6 carbs per piece using all Maltitol. *Using Splenda instead of Maltitol raises the carb count to approx 4 carbs per piece. Nutritional Information Calories Total: 167 Fat: 16 87% Sat: 8 42% Poly: 2 10% Mono: 6 32% Carbs: 3 5% Fiber: 1 0% Protein: 3 8% |
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LC4life |
Peanut Butter Protein bars | ||
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Posts: 2097 (05/14/03 17:14:20) Whoosh-aholic |
Peanut Butter Protein Bars
1 C. vanilla protein powder (Keto Brand) 2 carbs 1/4 C. sugar-free peanut butter (4 carbs) 2 Tbsp. softened butter 3 Tbsp. Peanut Butter or Vanilla SF Davinci's Syrup 1 oz. chopped peanuts (4 carbs) Mix protein powder, peanut butter, butter together until crumbly. Add Davinci's syrup (use just enough to hold it together well). Add chopped peanuts. You can put this in a pan and cut into bars or squares or roll into balls. Total carbs 10 for the whole recipe (depending on your ingredients) |
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PrairieGal2 |
Chewy Coconut Macaroons | ||
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Posts: 7988 (11/20/03 15:16:38)
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This recipe was given to me by a friend so I don't know where it originated. It is my DH's favorite cookie.
1/3 cup almond flour 1/4 teaspoon baking powder 1/8 teaspoon salt 3 eggs 1 1/2 teaspoons vanilla 3/4 cup Splenda 1 1/2 Tablespoons butter - melted 2 2/3 cups unsweetened flaked coconut 1/4 teaspoon almond extract (optional) Blend together almond flour; baking powder and salt. Set aside Beat together eggs, vanilla, and almond extract in bowl until foamy, gradually beat in Splenda. Add butter. Gradually add dry ingredients to egg mixture and mix well. Fold in coconut. Drop mixture by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake at 325 degrees for 15 minutes or until golden brown around the edges. ~Entire recipe has 36g carbs. Makes 1 1/2 to 2 1/2 dozen cookies. |
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woodstork |
Cinnamon Meringues | ||
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Posts: 96 (01/03/04 17:58:44) |
CINNAMON MERINGUES - 4 Servings
2 egg whites 1/4 tsp cream of tartar dash salt ½ c Splenda 2 tsp ground cinnamon (3.6 grams of carbs) 1 tsp vanilla extract (1.5 grams of carbs) ½ tsp almond extract In medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes. Carb Count: Recipe Total 5.1 grams of carbs, Carbohydrates Per Serving 1.2 grams of carbs |
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woodstork |
Pecan Sandies | ||
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Posts: 96 (01/03/04 18:06:43) |
Serving size: 96
3/4 cup butter, softened 3/4 cup vegetable shortening 3/4 cup splenda 2 cups almond flour, sifted 2 cups vanilla whey protein powder 1 1/2 teaspoon salt 2 eggs 1/4 teaspoon baking powder 1 cup pecans, chopped preheat oven 325 In medium bowl combine flour, protein powder and baking powder. In a large bowl, cream butter, shortening,salt and splenda. Add eggs and beat well. Slowly add the flour mixture. Fold in pecans. Form dough into 1 inch balls and press flat with hands onto an ungreased baking sheet. Bake 15 - 20 minutes or until edges are golden. Makes 96 servings 1 carb each |
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KarenLR |
Cream Cheese Fudge! | ||
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Posts: 3131 (01/21/04 20:51:18)
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Cream Cheese Fudge!
Submitted by Woodstork 2 oz cream cheese (use the expensive kind with less starch filler) 1/2 oz baker's chocolate (the kind with NO sugar.) 1 tbsp. Splenda 2 tbsp. Cream 1 tsp. vanilla Enough butter to grease the bottom of your sauce pan. Melt the chocolate in the bottom of a greased small saucepan at medium heat. Add the cream cheese and melt with the chocolate. Add the Splenda and vanilla and stir in. If it isn't sweet enough, add a tiny bit more Splenda until it tastes right. Take off the stove, stir in the cream. Pour into a small bowl or individual pie plate. Chill until hard. Enjoy! The whole recipe is about 10 gms of carb figuring carbs generously |
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