Chocolate Peanut Haystacks
My sister, Kara, told me about this recipe and I had to try it. She found it on the side of the Original Fiber One Cereal Box. I adapted it a little bit and it makes a nice treat that only have about 6 carbs per haystack.
1 bag of Chocolate Chip Morsels - I used Nestles Special Dark Chocolate Morsels
1/2 cup creamy peanut butter
1 sleeve (about 4 cups) Fiber One Cereal
Peanuts (optional)
Melt chocolate chip morsels in microwave until smooth. Cook for intervals of 15 seconds until completely melted. Add peanut butter and stir until smooth. Stir in Fiber One Cereal and coat cereal well. Drop by tablespoon fulls onto wax paper. Optional to top each haystack with peanuts, which gives a salty taste but it is really yummy. Refrigerate to allow haystacks to firm up.
Store individually in snack size ziplock bags.
Magically Moist Hazelnut Cake
I have adapted an Almond Cake recipe that I found on the back of Bob's Red Mill Natural Foods package for Almond Meal/Flour. One day I did not have enough Almond meal so I decided to try the recipe out with Hazelnut meal/flour and unsweetened coconut milk.
3/4 cup butter, salted
1 cup sugar substitute (I used Kroger zero-calorie baking sweetener. It has 1.5 grams of carbs per teaspoon - 50 grams per 1 cup.)
4 eggs
1 1/2 cup hazelnut meal/flour (original recipe calls for almond meal instead of hazelnut meal)
1/2 cup unsweetened coconut milk (original recipe calls for milk)
1/2 cup coconut flour
2 teaspoons baking powder
Cream together butter and sweetener until smooth. Add in eggs one at a time, and beat until fully blended in. Add milk and vanilla, and mix until combined. In a separate bowl, combine flours and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9 inch by 13 inch cake pan and bake at 350 degrees for 30 minutes.
May serve with fresh fruit and whipped cream, plain yogurt and berries, or with one serving of Smartcarb chocolate ice cream. YUM!
Linda's Low Carb
COCONUT CREAM-CHEESE SQUARES
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 eggs
1 cup granular Splenda
2 1/2 teaspoons vanilla
1 cup coconut flour, sifted
1/4 cup unsweetened coconut, 13 grams
Beat the cream cheese and butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Add the Splenda and vanilla; beat well. Add the coconut flour and beat well. Spread the dough in an 11x7" baking pan that has been lined with foil and greased. I also put a sheet of parchment paper in the bottom. Sprinkle the coconut over the top and very lightly press it into the dough. Bake at 350º 20-25 minutes until the top is browned. Cool completely on a rack then cut into 24 squares.
Makes 24 servings
With granular Splenda:
Per Serving: 114 Calories; 9g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 110 Calories; 9g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Linda says she doesn't remember where she found this recipe but it may have been from one of the sites that sells coconut flour. They have a nice flavor but the texture is very dry. I don't think that baking them any less time would help either because then they wouldn't get brown. The toasted coconut on top was also my idea. A lot of it fell off when I cut the bars but they would look very plain without it.
Lemon Ricotta Cheese Cookies
Sugar-Free Chocolate Truffles
My sister, Kara, told me about this recipe and I had to try it. She found it on the side of the Original Fiber One Cereal Box. I adapted it a little bit and it makes a nice treat that only have about 6 carbs per haystack.
1 bag of Chocolate Chip Morsels - I used Nestles Special Dark Chocolate Morsels
1/2 cup creamy peanut butter
1 sleeve (about 4 cups) Fiber One Cereal
Peanuts (optional)
Melt chocolate chip morsels in microwave until smooth. Cook for intervals of 15 seconds until completely melted. Add peanut butter and stir until smooth. Stir in Fiber One Cereal and coat cereal well. Drop by tablespoon fulls onto wax paper. Optional to top each haystack with peanuts, which gives a salty taste but it is really yummy. Refrigerate to allow haystacks to firm up.
Store individually in snack size ziplock bags.
Magically Moist Hazelnut Cake
I have adapted an Almond Cake recipe that I found on the back of Bob's Red Mill Natural Foods package for Almond Meal/Flour. One day I did not have enough Almond meal so I decided to try the recipe out with Hazelnut meal/flour and unsweetened coconut milk.
3/4 cup butter, salted
1 cup sugar substitute (I used Kroger zero-calorie baking sweetener. It has 1.5 grams of carbs per teaspoon - 50 grams per 1 cup.)
4 eggs
1 1/2 cup hazelnut meal/flour (original recipe calls for almond meal instead of hazelnut meal)
1/2 cup unsweetened coconut milk (original recipe calls for milk)
1/2 cup coconut flour
2 teaspoons baking powder
Cream together butter and sweetener until smooth. Add in eggs one at a time, and beat until fully blended in. Add milk and vanilla, and mix until combined. In a separate bowl, combine flours and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9 inch by 13 inch cake pan and bake at 350 degrees for 30 minutes.
May serve with fresh fruit and whipped cream, plain yogurt and berries, or with one serving of Smartcarb chocolate ice cream. YUM!
Linda's Low Carb
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 eggs
1 cup granular Splenda
2 1/2 teaspoons vanilla
1 cup coconut flour, sifted
1/4 cup unsweetened coconut, 13 grams
Beat the cream cheese and butter with an electric mixer until light and fluffy. Add the eggs one at a time, beating well. Add the Splenda and vanilla; beat well. Add the coconut flour and beat well. Spread the dough in an 11x7" baking pan that has been lined with foil and greased. I also put a sheet of parchment paper in the bottom. Sprinkle the coconut over the top and very lightly press it into the dough. Bake at 350º 20-25 minutes until the top is browned. Cool completely on a rack then cut into 24 squares.
Makes 24 servings
With granular Splenda:
Per Serving: 114 Calories; 9g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
With liquid Splenda:
Per Serving: 110 Calories; 9g Fat; 3g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Linda says she doesn't remember where she found this recipe but it may have been from one of the sites that sells coconut flour. They have a nice flavor but the texture is very dry. I don't think that baking them any less time would help either because then they wouldn't get brown. The toasted coconut on top was also my idea. A lot of it fell off when I cut the bars but they would look very plain without it.
Lemon Ricotta Cheese Cookies
(A very moist cookie - It passed the Megan Test and she loved them. She wants me to make them again.)
2 cups almond meal flour
1/2 cup coconut flour
1 t. baking powders
1/2 t. salt
2 cups Sugar substitute - I use Kroger zero-calorie baking sweetener. (1.5 grams of carbs per teaspoon.
2 eggs
1/2 cup coconut flour
1 t. baking powders
1/2 t. salt
2 cups Sugar substitute - I use Kroger zero-calorie baking sweetener. (1.5 grams of carbs per teaspoon.
2 eggs
1 - 15 ounce container ricotta cheese
3 T. lemon juice
Preheat the oven to 375 degrees F.
In a medium bowl combine the flours, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar substitue. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice. Beat to combine. Stir in the dry ingredients.
Line a baking sheets with parchment paper. Spoon the dough (about 1 tablespoons for each cookie) onto the baking sheets. Press cookies down to flatten them. Bake for 15 minutes, until slightly golden at the edges. Makes about 50 cookies.
Net Carb Count: Carbs 3 grams per cookie. Enjoy!
3 T. lemon juice
Preheat the oven to 375 degrees F.
In a medium bowl combine the flours, baking powder, and salt. Set aside. In the large bowl combine the butter and the sugar substitue. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice. Beat to combine. Stir in the dry ingredients.
Line a baking sheets with parchment paper. Spoon the dough (about 1 tablespoons for each cookie) onto the baking sheets. Press cookies down to flatten them. Bake for 15 minutes, until slightly golden at the edges. Makes about 50 cookies.
Net Carb Count: Carbs 3 grams per cookie. Enjoy!
Sugar-Free Chocolate Truffles
(This will become one of our new holiday treats! It doesn't have to be a holiday to eat one of these.)
1 pkg. 8 ounces cream cheese
1 cup Splenda (sugar substitute-I used Kroger zero-calorie baking sweetener. It has 1.5 grams of carbs per teaspoon.)
1/4 t. almond extract
Toppings: 1/2 cup chopped pecans, 1/2 cup toasted coconut, 1/4 cup almond meal, etc.
Chop up 8 squares of chocolate and place in a microwave safe bowl and
heat on High power for 20 seconds at a time, stirring in between until
chocolate is melted. Set aside.
Place softened
cream cheese in bowl and beat with mixer until creamy. Gradually blend
in sweetener. Then add the melted chocolate and almond extract. Mix
until thoroughly blended.
Take truffle mixture and
place in bowl and cover with plastic wrap and chill for 15-20 minutes
until it becomes thick and firm. (I waited too long and it was HARD!
Megan got a kick out of saying she told me so.) NOTE: This time I did
not put them in the frig, I just made them into balls with a small
one-inch cookie scoop and they were easy to form.
Shape chocolate truffles into 1 inch balls. Decorate them by rolling in toppings. Refrigerate for 1 hour.
Place truffles in a small foil liner or tiny cupcake liner. Keep refrigerated.
Made 36-40 servings (3 grams of net carbs per serving.) They are YUMMY!
1/16/12 Update: My sister just made this recipe a few days ago and she added peppermint extract and loved it. I also added 4 more ounces of cream cheese to the mixture and 1/2 cup of sweetener and I liked it even more. With these additions the carb count would change.
1/16/12 Update: My sister just made this recipe a few days ago and she added peppermint extract and loved it. I also added 4 more ounces of cream cheese to the mixture and 1/2 cup of sweetener and I liked it even more. With these additions the carb count would change.
This recipe is from Linda's Low Carb site and IT IS GREAT!
I didn't use the lemon extract but used 1 teaspoon of almond extract. My daughter even LOVED it! I am going to make another batch right now!
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
5 eggs, room temperature
1 teaspoon lemon extract
1 teaspoon vanilla
6 1/2 ounces almond flour, 1 1/2 cups plus 2 tablespoons
1 teaspoon baking powder
Cream the butter, cream cheese and Splenda with an electric mixer. Add the eggs, one at a time; blend in the extracts. Mix the almond flour and baking powder; add to the egg mixture a little at a time. Pour into a greased 9-inch round cake pan. Bake at 350º 50-55 minutes. I suggest checking the cake after 40 minutes or so because mine was done in less than 45 minutes. The cake will be golden brown and firm to the touch when done.
Makes 8 servings
Can be frozen
With granular Splenda:
Per Serving: 346 Calories; 31g Fat; 10g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per Serving: 334 Calories; 31g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
- Linda gives it a 5 star rating!
Other than the adjustment in the baking time, I made one other change. The original recipe said to stir in the extracts at the very end and I decided to skip that step and just put them in along with the other wet ingredients. I used liquid Splenda in mine and the results were outstanding.
LOAF CAKE VARIATION
Bake in an well-greased 8x4" loaf pan at 325º for 50-55 minutes or until well browned. Place pan on cooling rack and let cool 10 minutes before turning cake out of pan.
MINI FLUTED BUNTS
I bought myself a tin with 12 mini fluted tube pans so now I can make individual serving pound cakes. They came out very cute and are half the size of the mini bundt cakes. Bake them for 19-20 minutes. The tins were a little too full. My batter came all the way to the top of the tins, so I think you could get more servings by filling the tins 3/4 full and make a few mini muffins with the excess batter. I plan to serve these with strawberries and whipped cream and will post a photo later. Here are the adjusted counts for 12 servings:
With granular Splenda:
Per Serving: 231 Calories; 21g Fat; 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs
With liquid Splenda:
Per Serving: 223 Calories; 21g Fat; 7g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs
Sugar-Free Pumpkin Crunch
2 cans (15 ounces) pumpkin - not pumpkin pie filling
1 can (12 ounce) evaporated milk
3 eggs
3/4 cup zero calorie baking sweetener (I used Kroger brand.)
2 t. cinnamon
Mix together with an electric mixer. Pour into a greased 9 x 13 casserole baking dish.
Topping:
1 cup almond meal
1/4 cup flax seed meal
1 t. brown sugar sweetener (I used Kroger brand zero calorie brown sugar sweetener.)
NOTE: I have added 1/3 cup of vanilla protein powder to bump up the protein in this dish!
Mix topping together and sprinkle over the pumpkin mixture.
3/4 cup chopped pecans
1 stick melted butter
Sprinkle chopped pecans on to p of topping mixture and then drizzle with melted butter. Bake at 350 degrees for about 1 hour.
Makes 15 servings. (under 5 grams of net carbs per serving.)
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