Cinnamon-Pecan Puffins

1-1/2 oz pecans chopped finely
1/2 tsp. cinnamon
Sweetener
3 large eggs separated and at room temperature
1/4 cup soy flour or protein powder (personal choice here)
3/4 tsp. baking powder
Salt
1/4 tsp. cream of tartar
3 Tbsp. sour cream
3/4 tsp. butter extract
1/2 tsp. vanilla
20 drops bitter almond extract
3 T cold water
Combine pecans, cinnamon, and sugar substitute that would equal to 1
Tbsp.
of sugar and mix well. Set aside for toppings. Preheat oven to 325F.
Separate eggs. Beat egg whites with cream of tartar until stiff but not
dry.
Beat egg yolks till thick and lemon-coloured. To egg yolks, add sour
cream,
extracts, sugar substitute to equal to 1/8 cup sugar, and water and 
beat
thoroughly. Combine soy flour/powder, baking powder, and salt and sift
into
the yolk mixture. Stir until combined, and then gently fold in the egg
whites.
Grease a muffin or cupcake tin for 8 puffins. Spoon 1 Tbsp. of batter
into
each greased section. Sprinkle a little topping mixture over this 
batter,
then spoon remaining batter, dividing it evenly. Top with remaining nut
mixture and bake in preheated oven for 50-60 minutes. Cool the puffins
completely in the pan.

Almond Flour Pound Cake

1 C butter
1 C Splenda
5 eggs
2 C almond flour
1 t baking powder
1 t lemon extract
1 t vanilla extract
Cream butter and Splenda well. Add eggs one at a time, beating after
each.
Mix flour with baking
powder and add to egg mixture a little at a time while beating. Add 
lemon
and vanilla extracts. Pour into
greased 9" cake pan and bake at 350 for 50-55 minutes.
Beware - eating too much of this can knock you out of ketosis

Chocolate Cake

1 cup soy flour
1 cup Splenda
1 to 2 Tbsp. cocoa, depending how chocolately you like it
1 1/2 tsp. baking powder
1 tsp. vanilla
2 eggs
3 Tbsp. sour cream
1/2 c vegetable oil
1/4 cup water
1/4 cup whipping cream
1/4 cup chopped walnuts (optional)
Mix flour, Splenda, baking powder, cocoa and set aside. Beat eggs until
light yellow in colour, about 2 minutes. Add sour cream, whipping ream
and
water, and blend until mixed. Stir in flour mixture, with the vegetable
oil.
Add vanilla, mix until all incorporated.
Grease a 9" square pan. Pour batter into pan. Bake at 350 degrees for
20-25
minutes.
Serve with Dr Atkins ice cream, whipped cream. Or the following 
frosting.
Without frosting the whole cake has about 35 grams of carbohydrates. I
like
the cake the way it is without any frosting it is very moist. But for
real
cake and frosting lovers, I developed this frosting for my father who 
is
a
diabetic and with a few changes made it for us low carbohydrates 
eaters.
Optional frosting
Take 1 and 1/2 cups of Splenda and place in a food processor. Process 
it,
until it resembles powdered sugar. Mix in 1 to 2 TBLS cocoa, and set
aside.
Take 1/2 cup of cold butter and beat in a mixing bowl, about 3 minutes.
Gradually add the Splenda Mixture. Beat until smooth and spreadable. If
it
is a little stiff, add a few drops of whipping cream. If too thin add a
little more processed Splenda. Add 1 t vanilla flavouring. Spread on
cooled
cake.
Store in refrigerator.

Cinnamon Rolls

4 eggs
2 tbs. Cottage Cheese
2 packet AS
2 packet Brown Sugar Twin
1 stick butter
1/2 tsp. cinnamon
Separate the 4 eggs. Whip whites with a pinch of salt until stiff peaks
form. In mini food processor, blend egg yolks, 2 TBS. Cottage cheese 
and
1
packet Equal.
Gently fold yolks into whites. Spread into 6 mounds (I flattened them
slightly to be more like bread) on greased cookie sheet. Bake at 300 
for
30-40 min. I found at 30 min. they were softer and moister inside, I'm
thinking with a bit of cocoa we may have chocolate cake?
Meanwhile, soften 1 stick of butter, whip in mini processor with 1/2 
tsp.
cinnamon, 1 packet of Equal and 2 tsp. brown sugar twin. Spread on warm
"bread".
Makes 6 - 1gram carbohydrate each

Coconut Almond Muffins

1 cup almond butter
1 cup sliced raw almonds
1 cup pure coconut milk
1 cup shredded unsweetened coconut
3 eggs
1 tsp. coconut or almond extract
Sweetener equivalent to 1/4 cup sugar (optional)
1/4 cup almond oil (or other nut oil)
Mix all ingredients together except the oil. Take oil and put 1 tsp. in
the
bottom of each muffin cup (12 cups). Then spoon the batter in on top of
the
oil into the cups. Bake at 400 for 15-20 minutes. Makes 1 dozen 
muffins.
Each muffin has 7g carbs and 2g fiber - and 6g protein.





1 8oz Pkg cream cheese 
3 eggs 
3 tsp Splenda 
1/4 cup Atkins Bake Mix *see below for making your own 
1/2 tsp baking powder 
1/2 tsp vanilla 
1/4 cup buttermilk 
Beat cream cheese with mixer until blended smooth, add the remaining ingredients and let sit for 5 minutes before using.   Preheat non stick pan to med/high heat.   Spray pan with a light coat of butter flavored non stick spray and pour in pan about 3 tbps of mix.   I made them about 5 to 6 inches across.   Be sure to let bubble up all over just like the flour pancakes before turning!

Eat your heart out Aunt Jemima, these are as good as the real thing!

Only 17 carbs in the entire recipe!  Makes 10 large pancakes @ 1.7 carbs per pancake

If you make waffles, this recipe make 18 waffles!  Less than 2 carbs for 2 waffles



