Lemon Curd

Lemon Curd

1 egg yolk
1 tablespoon fresh lemon juice and some zest
1 tablespoon Splenda (or 12 drops liquid)
1 ounce melted butter

Mix all and microwave and stir till thickened. Will thicken more as it cools.

This can be served over Patty Cake.

Patty Cake

2/3 cup almond flour or meal*
4 tablespoons melted butter
1 tablespoon artificial sweetener or 2 1/2 tablespoons da Vinci syrup
2 large eggs, beaten
1/2 teaspoon baking powder
flavor of choice: vanilla, lemon, almond, cocoa, whatever
Mix and cook in microwave 2 minutes till risen and dry on top.*

I use a microwave muffin pan that makes 7 cakes. Time will vary according to microwave power and size and the type of pan used.

10 gms carb in entire recipe

This is great with the lemon curd above or with a dab of sugar free raspberry jam and some whipped cream or with fresh raspberries or strawberries and cream like in a shortcake.

This is not a very sweet cake.

*I like my muffins sweeter so I add some liquid splenda to the recipe. Also, I find that I need to use 1 cup of almond flour most of time. To make muffins I just bake them in a 350 oven for about 20 minutes. I don’t have microwave muffin pans or I would just do that.

Fudge

No Hidden Carb Fudge

This recipe makes 4 servings.

2 oz cream cheese (use the expensive kind with less starch filler)
1 oz baker’s chocolate (the kind with NO sugar.)
1 tbs DaVinci Vanilla Sugar Free Syrup (OR substitute 1 tbs Splenda and
1 tsp vanilla)
2 Tbs Cream

Melt the chocolate in the bottom of a greased small saucepan at low heat. Add the cream cheese and stir in with the chocolate. Add cream and simmer. Add the DaVinci syrup (or Splenda and vanilla) and stir in.
If it isn’t sweet enough, add a tiny bit more syrup or Splenda until it tastes right. Cook until it starts to thicken. Take off the stove.
Grease a small bowl or individual pie plate. Spoon fudge into bowl or plate. Chill in refrigerator until hard. Cut into 4 pieces. Enjoy!

Makes 4 servings. Per serving: 2 gm carb 1 gm protein 9.8 gm fat. 99
calories.

Pumpkin Pudding

Pumpkin Pudding

Mix together:

1 can pumpkin
1 large egg
1/2 cup heavy cream
1 tsp cinnamon & ground ginger
1/2 tsp nutmeg & cloves
splenda to taste (optional if you season it well enough)
1/2 tsp vanilla extract

Bake at 350F for 45 minutes.

Homemade Chocolates

Home Made Chocolates

Ingredients:
24 teaspoons splenda
2 Tbs butter
2oz chunky peanut butter
2 Tbs cocoa powder
2 oz ricotta cheese
1 tsp vanilla
1 Tbs cream

How to Prepare:

On a very low heat, melt butter and peanut butter. Mix in cocoa powder.
Remove from heat. Add rest of ingredients and mix.
Lay wax paper on cookie sheet then spoon mixture onto wax paper.
(Usually makes 16) Refrigerate.

20 carbs the entire recipe

Chocolate Drops

Chocolate Drops

4 tablsespoons butter
2 oz unsweetened chocolate
2 tblspoons double cream (Heavy Cream)
4 oz powdered sweetner
2 oz crushed wallnuts

melt butter and chocolate in the microwave or over stove
add cream and vanilla flavouring
add sugar and nuts
mix well and drop spoonfuls onto foil allow to set

Chocolate Creamcheese Cupcakes

Chocolate Cream Cheese Cupcakes

Makes 6 cupcakes. They have a texture similar to that of cheesecake.

1 package cream cheese, softened (8 ounces)
1 large egg
3 tablespoons DaVinci Sugar Free chocolate syrup
1/4 of a package (10 grams) of sugar-free chocolate pudding mix

Mix all ingredients together until creamy and well blended.
Fill paper-lined muffin cups and bake at 350 F for 20 minutes.
Cool on wire racks and store in zip lock bags in refrigerator until ready to serve.

Each muffin is less than 2 grams carbohydrate. The recipe says 1 gram
but that was for six.

Karen’s Low Carb Baked Custard

Low Carb Baked Custard

(NOTE THAT THIS RECIPE IS FOR TWO CUSTARDS. I TRIPLE IT AND MAKE SIX SERVINGS; IT KEEPS IN THE FRIDGE FOR SEVERAL DAYS).

1 whole egg
1 egg yolk
½ cup heavy cream (whipping cream)
½ cup water
1 ½ tbsp. Splenda
1 ½ tsp vanilla extract
1/8 tsp salt
Ground nutmeg

Lightly beat the egg and yolk. Add cream, water, Splenda, vanilla and salt and mix well. Pour into two ungreased 6 ounce custard cups.
Sprinkle with nutmeg. Set in a pan containing ½ to 1 inch of hot water. Bake at 350 degrees for 35 minutes or until set.

Yield: 2 servings; approximately 5 grams carbohydrate per serving.

Ranch Cole Slaw

Cole Slaw

By Laura Doltson

Normally I like to season this dressing with Penzey’s Buttermilk Ranch Seasoning , but when I’m out I make this, and it’s almost as good. This is great with barbeque or any grilled food:

INGREDIENTS:
• 1/3 cup mayonnaisse
• 2/3 cup sour cream
• 2 Tablespoons lemon juice
• 2 Tablespoons splenda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/8 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon plus one pinch salt
• 1 lb cabbage, shredded

PREPARATION:
Mix all dressing ingredients, and then mix them into the cabbage.

Nutritional Information:This makes about 7 servings of 1 cup each. Each serving has 4 grams effective carbohydrate plus 2 grams fiber, 2 grams protein, and 145 calories.

No Bake Cheesecake

No Bake Cheesecake

Ingredients:
1 package unflavored gelatin
¾ cup boiling water
16 ounces cream cheese (pre-softened)
1 teaspoon vanilla extract (optional)
1 teaspoon almond extract (optional)
¼ cup of your favorite DaVinci syrup

How to Prepare:

In a mixing bowl, dissolve gelatin into the boiling water. Add the cream cheese (previously softened to room temperature) and vanilla and begin to beat until fluffy. Add DaVinci syrup and continue mixing until very fluffy. Spoon into dessert dishes and refrigerate for about 1 hour until set. Serve cold. Garnish with fruit, I cheese, your favorite sauce or serve plain.

Serves: 4
Nutritional Data
per Serving: 405 Calories; 40g Total Fat; 10g Protein; 3g Carbohydrate

NOTE: You can play around with the amount of SF syrup…just make sure the liquid comes up to one cup!
This is delicious and so easy to make. I just mix everything together in a 4-cup measuring cup and pour it into the custard cups, sprinkle it with nutmeg.

Karen’s Favorite Cheesecake

Karen’s Favorite Cheesecake

Base:

1 1/2 to 2 cups of ground almonds
1/4 cup melted butter (a little more if you use 2 cups of almonds)
Sweetener, if desired (I didn’t use any)

Pat the filling into a 9 or 10 inch spring-form pan.

Filling:

Using a food processor or an electric beater, mix the following:

2 eggs
2 tsp vanilla
1 1/2 cups sour cream
1/2 cup granular Splenda or the equivalent in a flavoured sugar-free syrup (I used liquid Splenda)

Blend until combined and slowly add:

16 ounces of cream cheese, softened (2 packages)
2 tablespoons melted butter.

Beat until thoroughly blended.

Pour over the crust and bake in a preheated 325 degree oven for 35 to 40 minutes. Place a pan filled with water on the bottom shelf of the oven to keep the heat moist and prevent the top from cracking. The cheesecake won’t look quite done, but it firms up as it cools.

Nutritional info for the whole recipe using regular Splenda and 1 1/2 cups almond flour: 81 g carbs (minus 24 g fiber = 57 net g) 370 g fat 92 g protein

If cut into 12 servings, counts per serving are 4.75 net g CHO, 31 g FAT, 7.5 g PRO

And, if you use liquid Splenda or a s.f. syrup, and omit the Splenda from the crust, you save another 24 g carbs, making the per serving carb count less than 3.

I’m sure you could add cocoa or lemon juice or whatever else you like.

I had it with a very few raspberries over the top.

Karen