Low Carb Almond Biscotti Low Carb Apple-Glazed Pork Chops
Low Carb Banana Spice Cake Low Carb Barbecue Chicken Low
Carb Bell Pepper Nachos Low Carb Cool Strawberry Cream Pie
Low Carb Donut Holes
Low Carb Almond Biscotti
16 ounces sliced, blanched almonds 1 cup soy flour 1
teaspoon xanthan gum (SEE NOTE) 1 teaspoon salt 1 teaspoon
baking powder 2 1/2 teaspoons ground cinnamon 1 cup cooking
oil (not olive) 1 cup Splenda or equivalent artificial
sweetener (not Equal) 3 large eggs 1 teaspoon vanilla
extract 1 teaspoon orange extract (see note)
Preheat oven to 325 degrees. Measure out 1 cup of almonds
and set aside. In a blender (not food processor), grind the
rest of the almonds to make flour. Put the almond flour in a
bowl, and add the soy flour, salt, baking powder and
cinnamon. Mix the dry ingredients together and set aside. In
a large mixing bowl, blend the oil and Splenda. Add the
eggs, one at a time, mixing well after each addition. Add
the vanilla and orange extracts, mixing well. Add the dry
ingredients to the oil mixture, blending well. Add the
reserved sliced almonds. This will make an oily soft dough.
Divide the dough into four sections, and form each section
in a small loaf approximately 2 inches wide and 1 inch high.
Put the loaves on a large greased cookie sheet (I lined mine
with foil for easy clean up). Bake at 325 degrees for about
40 minutes.
When the loaves are done, remove from oven, and reduce the
oven's temperature to 200 degrees. Take the loaves off the
cookie sheet and put them on a cutting board. Using a sharp
knife, slice each loaf into about a dozen pieces, about 1/2-3/4-
inch thick. Put the slices back on the cookie sheet, cut
sides down. When all the loaves are sliced, put the cookie
sheet back in the oven for 10-15 minutes. Remove, turn the
slices over, and put back in the oven for another 10-15
minutes. Each biscotti is about 2 carbs. These can be
stored in an airtight container or in the freezer for
several weeks.
NOTE: Xanthan gum is a natural microbe that adds
stability to mixtures. Without wheat flour (and the
gluten in wheat flour), these cookies come out
*very* crumbly. The teaspoon of xanthan gum gives
the cookies a very good texture - crisp without
falling apart when you pick them up. Xanthan gum is
expensive - $9.99 for an 8-ounce bag at Whole Foods
- but a little goes a long way.
Low Carb Apple-Glazed Pork Chops
2 pork chops, 1 inch thick 2 tablespoons olive oil
1/4 cup cider vinegar 1 1/2 tablespoon Splenda (sugar
substitute)
2/2 teaspoon soy sauce 1 small onion, thinly sliced
Put the oil in a heavy skillet and brown the pork chops in
the oil. When both sides are brown, stir together the
vinegar, Splenda, and soy sauce, and pour the mixture over
the chops. Scatter the onion on top. Cover, and turn the
burner to Low. Let the chops simmer, turning at least
once, for 45 minutes or until the pan is almost dry. Serve
the chops with the onions and the thickened pan liquid
over them.
Low Carb Banana Spice Cake
3/2 cup butter softened at room temperature
4/2 cup cream cheese (full fat) - softened 1 cup
granulated Splenda
5/2 cup Diabetisweet 1 teaspoon Brown SugarTwin * 5 eggs,
at room temperature 2 cups almond flour 1 teaspoon baking
powder 1 teaspoon cinnamon
6/8 teaspoon ground cloves 2 teaspoons sugar free banana
extract 1 teaspoon sugar free vanilla extract
Cream butter, cream cheese, and sweeteners well. Add eggs -
one at a time, beating well after each. Mix almond flour
with baking powder and spices. Add egg to mixture a little
at a time while beating. Add banana and vanilla extracts.
Pour into greased 9"-10" Springform pan (or 9" round cake
pan) and bake at 350 F for 50-55 minutes.
* Canadian cyclamate-version works best. If you have
only American (saccharin) version and find it bitter,
substitute 1/2 teaspoon molasses instead. Add 1/2 carb
gram per serving additional.
6.2 grams of carbohydrate per serving. (Also excellent with
1/2 cup chopped walnuts or hazelnuts added!)
Low Carb Barbecue Chicken
1 chicken 4 tablespoons butter chili powder pepper
Defrost a whole chicken Cut in half and butterfly by
snapping the bones with your hands and causing it to flatten
Insert butter under the skin thoroughly , spread
around(approx 3-4 tablespoons) If desired lightly coat skin
with chili powder and pepper and rub into skin Cook over
medium heat until it is done , never put skin side down on
the flame, keep skin side up at all times, it will become
crispy. If you want extra crispy skin, melt butter and
spread on top when bird is nearly cooked.
Low Carb Bell Pepper Nachos
7/2 green bell pepper, seeded and cut into strips
8/2 red pepper, seeded and cut into strips
9/2 yellow pepper, seeded and cut into strips
10/4 cup shredded Monterey Jack cheese 2 tablespoons
chopped olives
11/4 teaspoon crushed red pepper 1 jalapeno pepper,
minced, optional
Cut bell pepper strips crosswise in half. Arrange close
together in ungreased broiler-proof pie pan 9 x 1 1/4" or
glassproof ovenware. Sprinkle with cheese, olives and
crushed red pepper. Broil peppers with toppings 3 - 4" from
heat about 3 minutes, or until cheese is melted.
Browned ground beef can be sprinkled on, if desired.
Low Carb Cool Strawberry Cream Pie
***Meringue Shell:*** 4 egg whites
12/4 teaspoon cream of tartar 3 tablespoons Splenda
***Filling:*** 1 small pkg. sugar-free gelatin (strawberry
or raspberry) 1 pint heavy cream 1 (8oz.) pkg. cream
cheese, softened
13/4 cup Splenda 1 quart strawberries, cleaned and sliced
Preheat oven to 275F. Grease one Pyrex pie plate and set
aside. Beat egg whites until foamy. Add cream of tartar then
beat until whites stand in peaks. Add Splenda and beat for
an additional minute or two. Spread the meringue evenly in
the bottom of the plate and up the sides. Bake 1 hour and 10
minutes in a 275 F oven, then raise the temperature to 300
and bake for an additional 20 minutes. Remove from oven and
cool while you make filling. Dissolve gelatin with 3/4 cup
boiling water. Stir in 1/3 cup cold water. Place in freezer
for approximately 15-20 minutes (just until it begins to
gel.) When the gelatin is ready, whip the heavy cream until
stiff (but not dry). Fold in cream cheese and Splenda. Fold
in gelatin.
Stir in strawberries (reserving a few for garnish if you
like.) Pour over meringue shell in pie plate and let chill
until firm -- about 2 hours.
5 grams per serving.
Low Carb Donut Holes
1 cup soy protein isolate
14/2 cup water (more as needed) 1 egg, beaten 2 tablespoons
sour cream
15/4 teaspoon cinnamon 3 packets Sweet N Low or other
sweetener ***Coating*** 3 packets Sweet N Low or
other sweetener
16/2 teaspoon Cinnamon
Combine protein powder, egg, sour cream, 1/4 tsp cinnamon,
half of the sugar, and water in a bowl. Combine until thick
and blended. Add more water if mixture is too thick. Form
the mixture into balls about the size of an egg. Deep fry in
hot oil until golden. Drain on paper towels. Combine
remaining sugar and cinnamon. Roll hot donuts in coating.
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