Pumpkin Cheesecake
2 Packs of cream cheese
30 drops ez-sweetz
4-5 drops of stevia (opt)
2 eggs
1/2 c of pumpkin
1/2 tsp of cinnamon
pinch of cloves
1/2 c of heavy whipping cream
beat cream cheese, sweetener, and vanilla
blend in eggs on at a time
put 1 cup of batter and spread on bottom of pan
Add pumpkin, cinnamon, and cloves to the remaining batter and stir gently -
spread over batter
Bake 35-40 mins
Sunday, October 30, 2011
chocolate coconut drop cookies
1 cup of unsweetened coconut
3 oz of unsweetened chocolate
3 tbls of DaVinci's syrup (I used french vanilla flavor becuz it's what I had)
2 tbls of butter
1 tsp of vanilla
1/2 of ideal or 10 splenda packets or sweetener of your choice
1 dropper of stevia gylcerite
Place your coconut in a bowl and heat your syrup till boiling
pour your syrup over your coconut and cover with saran wrap and set aside
Melt your chocolate and butter in a melting pot or double boiler, once chocolate and butter is melted, add in your sweetener of choice, your vanilla, and stevia and mix together well with your coconut mixture.
Place parchment paper on a cookie sheet and then drop your cookie dough on the sheet in small drops and then place in the freezer
I kept mine in the fridge after that.
Made about 24 with less than 1 net carb
Thin mint cookies
2 cups almond flour (I used Honeyville)
1/3 cup cocoa powder
3 tbsp of Ideal sugar or your choice of sweetener
1 tsp baking powder
1/4 tsp salt
1 large egg, slightly beaten
2 tbsp butter, melted
1/2 tsp vanilla extract
10 drops stevia
Coating:
1 tbsp butter
2 3.5oz Lindt chocolate bars (85%) (or Bakers unsweetened sugar free chocolate), or whichever chocolate you like to use
1/2 tbls peppermint extract
I added some sweetener here as well
For the cookies, preheat the oven to 225* and line two baking sheets with parchment paper.
In a large bowl, combine almond flour, cocoa powder, Ideal, baking powder and salt. Add in egg, butter, vanilla and stevia and stir well until dough comes together.
Roll out dough between two pieces of parchment paper to desired thickness (I rolled mine very thin, about 1/8 inch thick). Lift off top piece of parchment and set aside. Using a small cookie cutter, cut out circles of dough and lift. Place cookies on prepared baking sheet. Gather up scraps of dough and reroll until too little is left to roll out.
Bake cookies until firm, 40 minutes to an hour. Turn off oven and let cookies continue to crisp up.
For the coating, melt butter and chocolate together in the double boiler or chocolate melter, stirring until smooth. Remove from heat and stir in peppermint extract and some sweetener if needed.
Dip cookies into chocolate, using two forks to turn over and fully coat cookie. Gently pass chocolate-coated cookie back and forth between forks to remove excess chocolate, then place on waxed paper to cool and set.
Makes about 40 cookies (if you roll out dough as thin as I did). Carb count will change depending on what chocolate you use and what sweetener you use.
I love these donuts
These donuts remind me of funnel cakes
Unfortunately, they don't keep well -- plan to eat them within a few hours of making them.
Ingredients:
* 1/2 cup whey protein powder (Vanilla works well. I used Designer Protein when I made these.)
* 1/4 tsp nutmeg (rounded)
* 2 tsp baking powder
* 1/8 tsp salt
* 2 Tbsp heavy cream
* 1 egg
* 2 Tbsp water
* 1/4 cup sugar equivalent in a substitute (I used a liquid for zero carbs)
* Oil (for frying)
* .
* For Topping:
* 3 packets powdered sugar substitute, such as Splenda
* Pinch cinnamon
Preparation:
1. Mix sweetener with cinnamon, and set aside.
2. Whisk dry ingredients together. Whisk egg with other wet ingredients, add to dry ingredients, and whisk to combine well.
3. Fill a deep skillet, cast-iron pan, or dutch oven with about 1½ inches of oil and heat. I find that using a fry/candy thermometer that clips onto the side of the pan is helpful for determining when the oil is ready, but you can estimate by dropping small amounts of the batter in -- it should sizzle fairly vigorously.
4. When oil reaches around 350 to 360 F, drop tablespoon-sized amounts of batter into the oil. The batter will spread and puff up. If you let the oil go higher than about 375 F, the batter will fry quickly, leaving you with more of a funnel cake than a doughnut. (This, of course, is not a big tragedy.)
5. When the underside browns (about a minute, give or take 20 seconds for temperature variation), turn the doughnut. In another 30 to 45 seconds, it will be ready to remove. I like cooling them on a cake rack sitting in a sheet pan. If you place them on paper towels, be sure not to let them sit too long, as they will lose their crunchy outside.
6. Sprinkle sweetener and cinnamon mixture over both sides of the doughnuts.
Makes 12 doughnuts, each about 2½ inches in diameter.
Nutritional Information: Each serving has less than a gram effective carbohydrate and 2 grams protein. Each doughnut has 26 calories, prior to frying (total calories per doughnut is dependent on the amount of oil absorbed.)
http://lowcarbdiets.about.com/od/breads/r/lowcarbdonuts.htm
Ingredients:
* 1/2 cup whey protein powder (Vanilla works well. I used Designer Protein when I made these.)
* 1/4 tsp nutmeg (rounded)
* 2 tsp baking powder
* 1/8 tsp salt
* 2 Tbsp heavy cream
* 1 egg
* 2 Tbsp water
* 1/4 cup sugar equivalent in a substitute (I used a liquid for zero carbs)
* Oil (for frying)
* .
* For Topping:
* 3 packets powdered sugar substitute, such as Splenda
* Pinch cinnamon
Preparation:
1. Mix sweetener with cinnamon, and set aside.
2. Whisk dry ingredients together. Whisk egg with other wet ingredients, add to dry ingredients, and whisk to combine well.
3. Fill a deep skillet, cast-iron pan, or dutch oven with about 1½ inches of oil and heat. I find that using a fry/candy thermometer that clips onto the side of the pan is helpful for determining when the oil is ready, but you can estimate by dropping small amounts of the batter in -- it should sizzle fairly vigorously.
4. When oil reaches around 350 to 360 F, drop tablespoon-sized amounts of batter into the oil. The batter will spread and puff up. If you let the oil go higher than about 375 F, the batter will fry quickly, leaving you with more of a funnel cake than a doughnut. (This, of course, is not a big tragedy.)
5. When the underside browns (about a minute, give or take 20 seconds for temperature variation), turn the doughnut. In another 30 to 45 seconds, it will be ready to remove. I like cooling them on a cake rack sitting in a sheet pan. If you place them on paper towels, be sure not to let them sit too long, as they will lose their crunchy outside.
6. Sprinkle sweetener and cinnamon mixture over both sides of the doughnuts.
Makes 12 doughnuts, each about 2½ inches in diameter.
Nutritional Information: Each serving has less than a gram effective carbohydrate and 2 grams protein. Each doughnut has 26 calories, prior to frying (total calories per doughnut is dependent on the amount of oil absorbed.)
http://lowcarbdiets.about.com/od/breads/r/lowcarbdonuts.htm
No bake cheesecake with your own choice of flavoring
No bake cheesecake
1 8 oz pack of cream cheese
1 cup of heavy whipping cream (make sure cream is your only ingredient on the pkg.)
splash of vanilla extract
You can also add Da Vinci's flavoring here like caramel or chocolate25 -30 drops of ez-sweetz - or your choice of sweetener
Take whipping cream beat until thick like cool whip - set aside
Take cream cheese and soften
add your whipping cream mixture to the cream cheese, then add a splash of vanilla or any sugar free syrup of your choice and sweetener...I use about 22 drops of ez-sweetz...fold in altogether and then place in pie dish and chill for about an hour
You can also add 1 cup of sour cream to this...
1 8 oz pack of cream cheese
1 cup of heavy whipping cream (make sure cream is your only ingredient on the pkg.)
splash of vanilla extract
You can also add Da Vinci's flavoring here like caramel or chocolate25 -30 drops of ez-sweetz - or your choice of sweetener
Take whipping cream beat until thick like cool whip - set aside
Take cream cheese and soften
add your whipping cream mixture to the cream cheese, then add a splash of vanilla or any sugar free syrup of your choice and sweetener...I use about 22 drops of ez-sweetz...fold in altogether and then place in pie dish and chill for about an hour
You can also add 1 cup of sour cream to this...
Cream cheese muffins
2 pkgs. of cream cheese
2 eggs
splash of vanilla or your favorite sugar free syrup ( I use Da Vinci's French Vanilla, or caramel)
20 drops of ez-sweets or 3/4 cup of granular splenda
Soften cream cheese, then add the rest, whip all together and pour into 12 muffin tins and bake at 350*F for 20 minutes
got this recipe from www.lowcarbfriends.com and then added my own sugar substitutes and flavors
there are so many flavors you can add to this recipe to make it your own
Saturday, October 22, 2011
Super easy Sugar free chocolate fudge
What I like about this fudge besides it being so easy to make is that I have finally found something that really satisfies my chocolate craving, although I love my chocolate pie, I like something that is easy to make, easy to grab, and easy to take with me. Because I am not using the coconut oil is this I can take it out with me and snack on it (like at the movies).
I came across the recipe in Dr. Atkins book for truffles and made a mistake in making them that actually turned out great, I have looked up other fudge recipes but I didn't like having to add the milk powder.
With this, I can add coconut flakes, peanut butter, etc to change it up, it is something I will keep changing around for different flavor
so in the picture below I just added coconut flakes once I put it into the pan before it hardened
6 -7 oz of unsweetened chocolate or 2 85% Lindt bars chopped or broken up
1 Cup of Heavy whipping cream
1 tbls of vanilla
1/2 cup of erythritol or your choice of sweetener
2 tbls of unsalted butter
_______________________________________________________
In a sauce pan add your sweetener and your whipping cream and bring to a slow boil, once it comes to a slow boil add in your chocolate and stir until it melts, take off the fire and add your vanilla and butter.
Pour into a pan ( I use a cake pan to lower the carbs) lined with parchment paper, here is where you add whatever you want to the mixture, I topped mine with coconut flakes, but want to try it with peanut butter as well. Let harden and then cut into squares.
So the mistake I made when I started out to make the recipe from Dr. Atkins book was I let mine harden overnight, it was supposed to be truffles, in which case if that is what you want then pour your mixture into a bowl and only let sit in the frig for 2 hours and then using a mellon scoop form your truffles.
I have done this recipe with 3 different kinds of chocolate, the first being the baking chocolate discs I get from Trader Joes (the best I have ever found). Sad to say they are not selling it in my area right now, so the next time I did it I used Baker unsweetened chocolate and I used the 8 oz the original recipe called for and didn't like the result, the chocolate was overwhelming, which coming from me is saying alot, the next time I decided to lower the sugar sub and use Lindt 85% and was overjoyed.
If you use other than the Lindt you might have to up the sugar sub amount to get the sweetness you want.
This made at least 70 little squares
I came across the recipe in Dr. Atkins book for truffles and made a mistake in making them that actually turned out great, I have looked up other fudge recipes but I didn't like having to add the milk powder.
With this, I can add coconut flakes, peanut butter, etc to change it up, it is something I will keep changing around for different flavor
so in the picture below I just added coconut flakes once I put it into the pan before it hardened
6 -7 oz of unsweetened chocolate or 2 85% Lindt bars chopped or broken up
1 Cup of Heavy whipping cream
1 tbls of vanilla
1/2 cup of erythritol or your choice of sweetener
2 tbls of unsalted butter
_______________________________________________________
In a sauce pan add your sweetener and your whipping cream and bring to a slow boil, once it comes to a slow boil add in your chocolate and stir until it melts, take off the fire and add your vanilla and butter.
Pour into a pan ( I use a cake pan to lower the carbs) lined with parchment paper, here is where you add whatever you want to the mixture, I topped mine with coconut flakes, but want to try it with peanut butter as well. Let harden and then cut into squares.
So the mistake I made when I started out to make the recipe from Dr. Atkins book was I let mine harden overnight, it was supposed to be truffles, in which case if that is what you want then pour your mixture into a bowl and only let sit in the frig for 2 hours and then using a mellon scoop form your truffles.
I have done this recipe with 3 different kinds of chocolate, the first being the baking chocolate discs I get from Trader Joes (the best I have ever found). Sad to say they are not selling it in my area right now, so the next time I did it I used Baker unsweetened chocolate and I used the 8 oz the original recipe called for and didn't like the result, the chocolate was overwhelming, which coming from me is saying alot, the next time I decided to lower the sugar sub and use Lindt 85% and was overjoyed.
If you use other than the Lindt you might have to up the sugar sub amount to get the sweetness you want.
This made at least 70 little squares
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