4beans4me’s Cinnamon Vanilla Scones

4beans4me’s Cinnamon Vanilla Scones

2 cups CarbQuik
1/4 cup firm butter
1/2 cup heavy cream
1 egg, beaten
2 tsp vanilla
12 drops Sweetzfr** (or any granular or liquid substitute equal to a 1/2 cup sugar)
1 tsp cinnamon

Cut butter into CarbQuik.

In separate bowl, mix egg, 1/2 cup heavy cream, vanilla, and sugar substitute.

Add to dry mixture, and mix until well blended.

Fold in cinnamon.

Form into 8 balls and place on a greased cookie sheet. Push down to flatten slightly and neaten edges.

Bake at 375 for 15-20 minutes.

Serves 8
190 calories
2.4 net carbs

Pitclerk’s Raspberry/Walnut 3 Minute Cake

Pitclerk's Raspberry/Walnut 3 Minute Cake

Another 3 minute cake recipe…. but this time, RASPBERRY/WALNUT!!!!

In a small round tupperware container:

Nuke 2oz or so of cream cheese to soften
Stir in one egg
1/3 c of Carbquik (Can use Almond flour)
Splash of Vanilla extract
Splash of Heavy Cream
Several splashes of SF Davinci Raspberry Syrup
2 or 3 Tbls of chopped Walnuts

Nuke "cake" for 3 min… maybe a few seconds more if needed….

Sooooooooooooooo goooooooooooooooooodddddddddd

A variation from Kevinpa

wow, I just saw this and since it only took 3 min I tried it.

I used ricotta cheese instead of cream cheese and carmel syrup rather than raspberry

man is it ever good.  the variation you could do with this are endless.

A variation from justducky2

made it as above, but used soy flour…and when it was cooked, poured some of the sf raspberry syrup over it and added whipped cream! Fantabulous!

Low Carb, Sugar Free Almond Bread

Low Carb, Sugar Free Almond Bread

8 ounces cream cheese
1 cup butter - softened
4 eggs
2 tablespoons Splenda Granules, Maltitol or Diabetisweet
2 teaspoons baking powder
1/4 teaspoon salt
3 cups almond flour
2 tablespoons flax seed meal

Makes 12 Servings

Preheat oven to 325°. Prepare a 1 1/2 qt loaf pan with spray oil.

Combine wet ingredients together in a blender until smooth.

Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.

Keep refrigerated.

Total Net Carbs: 31
Per Serving: 2.6

©2005 FabulousFoods.com

SafferBabe’s Savoury Flax Bread

Savoury Flax Bread

This is a modified version of a recipe posted by Elizellen. Thanks Elizellen Here's the original recipe

Microwave Flax Bread
1 ounce of melted butter
2 medium eggs
4 tablespoons of flax
1/2 teaspoon of baking powder.

Mix together and put in the microwave and nuke for 3 minutes.

Have just made this modified version of the original recipe and it is GREAT!! Only problem I now have is I cannot stop eating It is very decadent though (i.e. high cal) but extremely low carb It makes a reasonably sized loaf and one slice fills you up because it's so rich

It is ridiculously simple to make

Ingredients

9 Tablespoons butter
4 jumbo eggs or 5 regular eggs
13 Tablespoons ground flax seeds
1.5 teaspoons baking powder
4 drops unflavoured liquid sweetener
+- 2 oz finely chopped and cooked (fried) bacon pieces
+- 2 oz grated (shredded) cheddar cheese
1 teaspoon mixed herbs (optional)
1 teaspoon sesame seeds (optional)
Pinch of salt

Method

Pre-heat the oven to 200 grades Celcius.

Mix the eggs, flax, baking powder, salt, herbs and sweetener well in a bowl. Melt the butter and add to mixture. Mix well. Put mixture infridge or let it stand for 5 minutes. Then add the bacon and cheese and mix well. Spoon into a greased oven proof dish. Sprinkle the sesameseeds on top.

Put in the oven and bake for 15 - 20 minutes. Turn the oven to the grill option and grill for another 3-5 minutes, depending on how brown/crispy you like it on top.

Remove from the oven and let it cool for 10 minutes. Cut off one thick slice and eat it with a thick layer of butter. YUM

Enjoy

Cook's Notes:

- I grind my own flax seeds in a coffee grinder

- The sweetener I use is zero carb. I guess it's the same as Da Vinci but be sure to use unflavoured. The sweetener balances the saltinessbut is not overpowering

- Substitute the bacon with something else if you want

- You can use any medium to hard cheese but I find cheddar to have a lot of flavour

- I used a teaspoon salt but I like it quite salty and my butter is unsalted

- 200 grades Celcius is equal to 400 Fahrenheit I think - but please check

- Putting the mixture in the fridge for 5 minutes is so that the bacon and cheese don't "sink" to the bottom of the bread when you add it tothe mixture. It must be eavenly spread throughout the bread.

- I used a smallish square shaped dish - ideal for bread

- My baking time totalled 20 minutes (excl. the grilling time) but I've opened the oven after 10 minutes to check the bread and left the dooropen for too long. I then put it back for another 10 minutes. Whatever the case may be, be sure to test with a knife or something similar tomake sure it's cooked through in the middle.

- After a while in the oven you'll see the butter bubbling on top but don't worry about this. It sets when the bread cools down and makes itdeliciously moist and decadent. Don't use less butter as this will result in a dry bread.

Fill Up That Coffee Mug!

Caffeine could protect against diabetes

4/24/2006 - People who drink lots of green tea or coffee every day could lower their risk of diabetes by 33 percent, a result linked to caffeine content, says new research from Japan.

ProfGumby’s Awesome Egg Salad

ProfGumby’s Awesome Egg Salad

Howdy!!

I just made what appears to me to be the most awesome egg salad I ever ate!

I love plain old egg salad, but it can get a wee bit on the usual side, know what I mean?

So I have been playing…..

Generally I will add a few spritzes of hot sauce, some powdered garlic and black pepper to the basic egg salad of eggs, mayo, salad mustard and diced dill pickle (or dill pickle relish)

However, peep this one-
3 Eggs
2 tablespoons mayo
1/2 teaspoon salad mustard
heaping teaspoon dill pickle relish (Or one 3 inch dill, chopped)
a few spritzes of Chipoltle hot sauce
A few shakes of Minced (the dried kind) onion OR dried chives.
Garlic powder (2 pinches or so)
A few shakes of Tumeric (tust me)
a pinch (to taste) black pepper
A pinch of cayenne pepper
A pinch of “spike” seasoning
1/2 teaspoon of flaxmeal (again, trust me)
And lastly add Shredded mexican cheese blend, enough to get the egg salad to the consistency you prefer.

If you want add more mayo or mustard if it is too dry for your taste.

I eat this with a fork right outta the bowl, or use it with lettuce (greens of your choice) in a LC tortilla wrap as a sammich!!

And with the flax, the cayenne and the tumeric, with all we hear about how good these things are, it is an awesome way to add them into a meal you already eat!

HAAAAAAAAW!! This would make a puppy pull a freight train to get some!!!

Lisam33’s Stuffed Burgers

I adapted this recipe from one from my stepmother, I dont know where she got it:

STUFFED BURGERS

Makes 2-3 large burgers (1 with a veggie or salad makes a meal)

THe patties
1 lb of ground beef
Salt, Pepper and seasonings of choice

Stuffing mix
about two tsp of cheese, any kind
about 2 tsp of chopped veggies (i used green onion, green pepper and mush)
about 2 tsp of bacon pieces COOKED (optional)
about 1 tsp wet garlic (optional)
anything else that sounds yummy

Season the raw ground beef. Make THIN patties (I take a cereal bowl with plastic wrap and shape the patty in the bowl). Take 1 patty and stuff with about 1-2 tsp of stuffing mix ( i just eyeball it). Make sure to put the stuffing mix right in the middle of the patty and not too high or the stuffing will spill out.
Cover with another patty. I season these patties slightly. Broil these or cook on the grill until brown on the top, CAREFULLY Flip, then repeat on other side. Works well if you put a wire rack because it is easier to flip. If bottom of burger seems to come apart during flipping just repat the hamburger.
Very good, quick, easy and versitile. Yesterday I made one with green onions, mush, green pepper, garlic, bacon and blue cheese and the other the same but with cheddar. Both were awesome.

Carb counts depends on ingredients but you dont use much of anything so they are minimal.

Karen D’s Berry Cobbler

I tried a new dessert recipe today. It was delicious, so I’m passing it on. I have to admit it wasn’t dessert for me; it was my dinner!

Berry Cobbler

12 ounce bag frozen, unsweetened berries (I used a 300 gram bag of frozen raspberries)
1/2 cup butter, softened
1/4 cup granular Splenda (or 1/2 teaspoon of liquid Splenda - I used the liquid)
2 eggs
2 ounces or 1/2 cup almond flour (I used almond meal)
1 teaspoon vanilla
1/4 teaspoon salt
I added 1/2 teaspoon of baking powder, although the recipe didn’t call for it.
1 cup whipping cream, whipped

Place fruit in an ungreased 6″ x 8″ baking dish or equivalent shallow baking pan. (I didn’t have anything this size, so I used a round pyrex pie plate.) In a medium bowl, beat butter and Splenda with a fork until creamy. Beat in eggs, vanilla, and salt with a fork until blended. It may look curdled. Mix the baking powder (if you use it) in with the almond flour and mix in with the butter/egg mixture. Dollop by large spoonsfuls over the fruit. Spread with the fork, but don’t be too fussy, as it will spread when baking. Bake at 375 F for about 30 minutes until topping is golden brown. Serve warm topped with whipped cream.

Makes 6 servings

Per serving (with granular Splenda):
373 calories; 36 g fat; 5 g protein; 9 g carbs less 2 g dietary fiber for 7 g net carbs

Per serving (with liquid Splenda):
369 Calories; 36 g fat; 5 g protein; 8 g carbs less 2 g dietary fiber for 6 g net carbs.

KathyD’s Elegant Puffed Broccoli

The website where I got this from called it “Elegant Puffed Broccoli”……. we just know that it was really good!!! (And my husband is not a huge broccoli fan!)

Elegant Puffed Broccoli

Ingredients:

* 2 bunches broccoli, cut into spears, cooked to desired tenderness
* 2 egg whites, room temperature
* 1/4 tsp salt
* 1/2 cups shredded Swiss cheese
* 1/2 cup -real- mayonnaise

Arrange hot cooked broccoli in shallow 1 1/2 quart pan or broiler proof serving dish. (Spraying dish with PAM before cooking will make cleanup easier!) In small bowl with mixer at high speed, beat egg whites and salt until stiff peaks form. Fold in cheese and mayonnaise; spoon evenly over broccoli. Broil six inches from source of heat four minutes or until golden brown.
Makes 8 Servings. 5 net grams of carbohydrate per serving.

Low Carb Alfredo Sauce

Low carb Alfredo Sauce

6 Tablespoons unsalted butter
2/3 cup heavy cream
1 cup Parmesan cheese — freshly grated
1/2 teaspoon salt
ground white pepper
dash of ground nutmeg

Place butter and cream in large skillet over medium-low heat. Cook
and stir until butter melts and mixture bubbles; cook and stir 2
minutes more. Stir in salt, pepper and nutmeg. Remove from heat.

Gradually stir in cheese until thoroughly blended and smooth. Return
briefly to heat to completely blend cheese, but do NOT let sauce bubble
or cheese will become lumpy and tough.