Anni Oops Dozen Mini-Donuts

1 Cup 100% soy protein isolate
3/4 Cup water (start with a half cup and see if you need more)
1 egg
2 Tablespoons sour cream
6 packets of Sweet N Low or other low carb sweetener
Cinnamon
Mix protein powder, egg, sour cream, 1/4 tsp. cinnamon, 3 packets
sweetener
and half a cup of water in a bowl. You want a texture that is 
comparable
to
cookie batter (you *do* remember what that's like, don't you?!?!?)
If you need more water to get that texture, add more... Depends on how
dense
the protein powder is.
Form a ball in your hand the size of a large egg and flatten it 
slightly.
Fry in hot oil until dark golden brown. Drain on paper towels.
When cooled slightly, put in a large plastic baggie with 1/2 tsp.
cinnamon
and 3 Packets of sweetener.
Shake to dust the donuts. These are best when still warm but still very
good
when cold. Should yield about a dozen, depending on size. Good with
coffee
or tea, and very portable!




LC Donuts  suggested by Desiree

1 Cup Protein Powder **
1/2 - 3/4 Cup water
1 egg
2 tbsp. sour cream
1 tbsp. cocoa OR cinnamon
1/2 tsp. nutmeg
Cooking oil
Heat oil in a fryer. Mix the protein powder, water, egg, 1.5 tbsp.
Splenda,
sour cream or cream yoghurt, and half a cup of water. If you are making
chocolate donuts, add 2 tsp. cocoa powder. If not chocolate, mix in the
nutmeg and 2 tsp. cinnamon. You want it the consistency of somewhat
sticky
cookie-dough, add more water if necessary. Put it aside. Mix together 
the
other 1.5 tbsp. Splenda with 1 tsp. Cocoa powder (for chocolate donuts)
or
cinnamon (for plain) on a large plate.
Shape 12 balls, about the size of a golf-ball. Flatten and poke a hole 
in
the center of each and gently drop it into the hot oil. Cook until 
golden
brown on both sides, remove from oil and roll in the
Splenda/cocoa/cinnamon
mixture. It may take a little experimenting till you get them the right
"flatness" to cook all the way through.
** About protein powder: I have made this with several kinds, and the
best
results thus far were with NRG brand, vanilla flavour (red label). 
Also,
if
you don't have Splenda, about 3 packets of AS in the batter and 3 in 
the
dusting should do it.



Gluten Flour Popovers

These are a little chewier than a regular popover, but very close to 
the
real thing -- good flavor and a good carb bargain.
13 Tablespoons gluten flour
1/2 cup heavy cream
3/4 cup water
2 tablespoons melted butter
1/2 teaspoon salt
2 eggs
Preheat oven to 450. Then, combine ingredients -- blending very well 
with
a
mixer or a whisk -- and pour into muffin tins that each have about 1
tablespoon oil in them. Bake 15 minutes at 450, then turn oven down to
350,
bake for 15-20 minutes more. Immediately pierce with fork when you take
them
out of the oven or they'll get soggy.
Makes 12 at about 2 carbs per popover.


I use the Atkins soft roll recipe and add shredded 
> cheese see the
> following:
> 
> 3 eggs separated
> 3 tbsp cottage cheese
> 1/2 tsp cream of tarter
> Shredded cheese I use grated Mozzorella and
> parmesean based on what I have
> on hand
> 
> Separate eggs placing whites in a medium deep bowl
> with cream of tarter.
> Place egg yolks and cottage cheese in blender.
> 
> Whip whites to stiff peaks, blend yolks and cottage
> cheese until smooth,
> fold yolk mixture and approximately 1 cup of cheese
> into whites.
> 
> Spread mixture on a pizza pan sprayed with Pam. 
> Bake at 325  for 45 min to
> 1 hour.
> Individual crusts can be made by spreading 4 to 6
> portions on a cookie
> sheet.
> This crust can then be topped with pizza topping of
> your choice and put back
> in the oven to heat and melt the cheese.
> 
> Also, the crust can be made ahead and kept
> refrigerated after baking.  I
> have not tried to freeze it but it will not keep
> without refrigeration due
> to the ingredients



GARLIC/CHEESE BISCUITS

3 eggs, beaten 
1 1/2 cup whey protein powder
1/8 c oil
1/2 c cream
1/4 c water (add slowly, don't make too thin)
1 1/2 t butter extract
3 oz grated cheddar cheese
2 T baking powder
garlic powder (5 healthy shakes)
Preheat oven to 350. Mix all ingredients together. Dough will be almost
like cookie dough. Drop by T onto greased cookie sheet. Bake 10-15 min,
til slightly golden. (Makes 18, 2.1 carbs ea.)
Total: 26 carb, 5 fiber (21 NET carbs), 1628 Calories, 180 fat, 120
protein 
Makes 18 @ 1.2 carbs, 90 Calories, 10 fat, 7 protein 


Breakfast Nut Muffins or Bread

 2              large  eggs
     1/2           cup  cream
     1/2           cup  water
     1/2           cup  melted butter
  1           teaspoon  vanilla
  1                cup  ground almonds -- or your choice
  1              ounce  Designer Whey Protein Powder, Vanilla
     1/2           cup  bran
     1/4           cup  Atkin's Bake Mix
     1/2           cup  splenda
  1           teaspoon  cinnamon
     1/2      teaspoon  allspice
     1/4      teaspoon  ginger
  1           teaspoon  baking powder
     1/4      teaspoon  baking soda
  1           teaspoon  maple extract -- optional
     1/2           cup  chopped walnuts

-Preheat oven to 350F. 
-Mix eggs, cream,water and vanilla in small bowl. 
-Melt butter in saucepan or microwave and add to cream mixture. 
-In large bowl, sift together dry ingredients. 
-Add wet mixture to dry a little at a time, mixing well. 
-Pour into 12 greased muffin tins or a loaf pan or a round cake pan. 
-Bake 15 minutes{for the muffins} , 30-40 minutes for the loaf or until
edges 
are browned and a toothpick inserted in the middle comes out mostly 
dry.

                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 455 Calories; 40g Fat (75.8%
calories from fat); 15g Protein; 14g Carbohydrate; 5g Dietary Fiber; 
127mg
Cholesterol; 368mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean 
Meat;
7 Fat; 0 Other Carbohydrates.

NOTES : Very good, might try cutting back on the butter a bit. 
        Forgot to add nuts and they were still wonderful





BLUEBERRY MUFFINS
 3/4           cup  Almond Flour -- twice sifted
     1/8           cup  Wheat Bran
     1/8           cup  Oat Bran
  1         tablespoon  Wheat Gluten
  1 1/4      teaspoons  Baking Powder
     1/8      teaspoon  Baking Soda
     1/4      teaspoon  Salt
     1/2      teaspoon  Ground Cinnamon
     1/4           cup  unsalted butter -- melted (0g)
     1/8           cup  Heavy Whipping Cream
     1/8           cup  Water
     1/8           cup  Splenda -- granular
     1/2    tablespoon  Saccharin -- liquid
  1                     Eggs
     1/4           cup  Blueberries

Preheat an oven to 400F. Butter standard muffin tins (I use paper 
muffin
cups).

In a medium bowl combine the first eight ingredients thoroughly using a
whisk. Set Aside. Melt butter in the microwave for about a minute. In
another medium sized bowl combine the butter, cream, water, sweeteners 
and
eggs until smooth. Let stand a minute. Add the dry ingredients and stir
until just blended. Add blueberries and stir just until evenly
incorporated.

Distribute muffin batter evenly across the 16 muffin cups. Do NOT use
paper muffin cups! Bake until an inserted toothpick comes out clean, 
about
20 minutes. Cool in tin for 5 minutes; then remove.




Butterscotch Pecan Muffins
1/4           cup  melted butter
     1/3           cup  Splenda -- 8 packets
     1/3           cup  ground almonds
     1/4           cup  Atkin's Bake Mix
     1/3           cup  bran
     1/2      teaspoon  baking soda
  2          teaspoons  baking powder
  1         tablespoon  wheat gluten
     1/4      teaspoon  salt
  2               Each  Extra Large Egg
     1/3           cup  cream -- or cream
  2          teaspoons  Butterscotch Extract
     1/4      teaspoon  butter extract
  1           teaspoon  vanilla
     1/2           cup  chopped pecans

-Preheat oven to 350*F 
-Mix all dry ingredients together, including nuts; set aside. 
-In a medium size bowl, add eggs, cream, melted butter & extracts.Beat
well. 
-Add dry ingredients all at once, stirring only until combined. 
-Spray or grease 8 muffin tins. 
-Divide mixture evenly into the tins. 
-Bake for 13 minutes or until a toothpick inserted comes out clean. 
-Cool, then store in the fridge in a covered container.Muffins freeze
well. 

                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 211 Calories; 18g Fat (72.9%
calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 87mg
Cholesterol; 379mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean 
Meat; 3
Fat; 0 Other Carbohydrates.



Cinnamon Mini Muffins
1/2           cup  Almond Flour
     1/2           cup  Atkins Bake Mix -- divided
  2          teaspoons  ground cinnamon
     1/2      teaspoon  baking powder
  1              stick  butter -- at room temperature
  12           packets  Splenda
  3                     eggs
  2          teaspoons  vanilla extract

1. Heat oven to 350 F. Spray mini-muffin tins with cooking spray.


2. Pulse almonds in bowl of food processor and 1 tablespoon bake mix 
until almonds are finely ground (the bake mix will prevent over 
processing of almonds). Add remaining bake mix, cinnamon and baking 
powder; pulse to combine.

3. With an electric mixer on medium speed, beat butter and sugar 
substitute on until fluffy, 3 to 4 minutes. Beat in vanilla extract. 
Add eggs, one at a time, beating well after each addition. Fold in 
almond mixture with a spatula. Fill muffin tins 2/3 full with batter. 

4. Bake 20 minutes or until set in middle. Transfer to wire rack for 
5 minutes to cool. Turn out muffins on to rack to cool completely.
If batter appears runny, refrigerate for 30 minutes before filling 
tins.



Faux Carrot Cake Muffins with Cream Cheese Frosting 2.6 Carbs per 
Serving

Ingredients (Muffins):
                        Vegetable Oil Spray
  1                cup  Atkins Bake Mix -- PLUS 1 tablespoon
  1               Tbs.  Wheat Bran
     1/2          Tbs.  Allspice
  2                     eggs
     1/2           cup  heavy cream
     1/3           cup  club soda
     1/3           cup  Sugar Twin Brown Sugar
     1/3           cup  Splenda
  1               tsp.  baking powder
     1/2           cup  chopped pecans (or walnuts)

Method:
Preheat oven to 375 degrees

Spray the six count muffin pan heavily with the vegetable oil spray.

Mix together 1 Tbs. each of Baking mix and wheat bran and sprinkle over
the sprayed muffin pan, coating each cup well. This will prevent 
sticking.

Mix the remaining ingredients by hand with a wire whip until blended.
Divide the mixture equally into the six count muffin pan.

Bake for approx. 20-25 minutes .

To test if done:
They should be Browned and when a wooden toothpick is inserted in the
center, it should come out clean.


                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 172 Calories; 10g Fat (52.0%
calories from fat); 14g Protein; 7g Carbohydrate; 2g Dietary Fiber; 
90mg
Cholesterol; 257mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
0
Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : Makes 6 Muffins (*4.6 Carbs per Serving less fiber



Lemon Poppyseed Muffins-low Carb

 1              stick  Butter -- (4 oz.)softened
  4                 oz  cream cheese -- softened
  5                     eggs
     1/2           Cup  Splenda
     1/2           Cup  Sugar Twin
  1                cup  Designer Whey Protein Powder, Vanilla
  1                cup  almond flour
  1         tablespoon  Poppy seeds
  1           teaspoon  vanilla extract
     1/4           cup  lemon juice


In large mixing bowl, mix together softened butter, cream cheese, and
Splenda. Add eggs, one at a time, beating with a mixer after each. Set
aside. 
Put all dry ingredients in a bowl and stir to mix. Add slowly to egg
mixture. Beat on low speed until well mixed, then add extract & lemon
juice and mix again. Spray no-stick muffin pan with PAM. Pour in batter
and bake at 350 F for 20-25 minutes. (Keep an eye on them. You don't 
want
to over bake) They are done when firm to the touch on top, much like a
cake. Cool one minute before removing from muffin tins.  You must
refrigerate or freeze the ones not eaten the same day.. 


Description:
  "Synergy diet website"
                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 276 Calories; 20g Fat (78.6%
calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 
134mg
Cholesterol; 180mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 0
Fruit; 3 1/2 Fat.



Pumpkin Sour Cream Nut Muffins

1/4           cup  melted butter
     3/4           cup  canned pumpkin
  2              large  eggs -- beaten
     1/4           cup  sour cream
     1/4           cup  cold water
  1           teaspoon  vanilla -- +1tsp. rum extract
  1           Teaspoon  Rum Extract
     1/2           cup  splenda
     1/2           cup  ground almonds
     1/4           cup  Atkins Bake Mix
     1/4           cup  Designer Whey Protein Powder, Vanilla
  1 1/2      teaspoons  cinnamon
     1/2      teaspoon  allspice
     1/4      teaspoon  ginger
  2          teaspoons  baking powder -- +1/4 tsp.baking soda
  1         tablespoon  wheat gluten
  1               dash  salt
     1/4      teaspoon  baking soda
     1/2           cup  chopped walnuts

-In a small bowl mix all the dry ingredients except splenda & walnuts,
stir well to blend the spices.
-In another bowl, beat the eggs with themelted buttel, stir in the sour
cream, water, pumpkin, vanilla & splenda.
-Add the dry, all at once, to the egg mixture, stir just till combined,
then stir in the walnuts.
-Spoon into prepared muffin tins.
-Bake at 350*F for 12- 15 minutes or until toothpick comes out clean 
when
testing.
-12 muffins @ 5.2 minus 1.2 gr.fiber= 4 carbs & 9.1 grams protein

Source:
  "low carb luxury.com"
                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 163 Calories; 12g Fat (68.6%
calories from fat); 7g Protein; 6g Carbohydrate; 2g Dietary Fiber; 50mg
Cholesterol; 215mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 
0
Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.


Pumpkin Spice Cake with Cream Cheese Frosting

1/2           cup  Vital wheat gluten
  6        tablespoons  vanilla whey protein powder
  2        tablespoons  oat flour
  1                Cup  Splenda
  1           teaspoon  baking powder
     1/2      teaspoon  baking soda
     1/2      teaspoon  cinnamon
     1/2      teaspoon  nutmeg
     1/4      teaspoon  salt
     1/4      teaspoon  cloves
     1/2           cup  oil
  1                cup  canned pumpkin
  2                     eggs
  1                cup  Splenda
  3        tablespoons  butter
  1 1/2         ounces  cream cheese
     1/2    tablespoon  cream
     1/2      teaspoon  vanilla extract

Oven 350. Grease an 8x8 cake pan or an 8" round cake pan.
In a large bowl, blend all ingredients at low speed until moistened. 
Beat
2 minutes at medium speed.
Pour into greased pan. Bake at 350 for 18 - 20 minutes or until 
toothpick
inserted in center comes out clean. Cool completely

Yield:
"18 slices"

                                    - - - - - - - - - - - - - - - - - - 
- 

Per Serving (excluding unknown items): 106 Calories; 9g Fat (80.2%
calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 29mg
Cholesterol; 125mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 2 Fat; 0 Other Carbohydrates.


TERESA'S ALMOND PASTRY PIE CRUST 

1 1/4 cups almond meal 
2 tbsp splenda 
1/4 tsp salt 
4 tbsp cold butter -- cubed 
5 tbsp water -- icy - more or less 

Combine almond flour, splenda and salt in a mixing bowl, cut in butter 
with pastry blender until mixture resembles coarse crumbs. Mix in 
water, 1 tbsp at a time, mixing lightly with a fork after each addition 
until dough is formed. Refrigerate until ready to use.Makes pastry for 9-in 
230mm pie. 



Cheddar Bay Biscuits 

8 oz cream cheese
4 large eggs
2 cups pork rind flour
1/2 cup grated Parmesan cheese
1 tsp baking powder
1/2 cup Italian Cheese Mix shredded cheese
1 cup shredded Sharp Cheddar Cheese
1 tsp pepper
1 tsp garlic powder
1 tsp dried parsley

Preheat oven to 425. Bring cream cheese and eggs to room temperature. 
Mix cream cheese and eggs, one egg at a time until smooth.

Add pork rind flour, baking powder, seasoning and cheeses. Mix until 
blended. Mixture will be thick.

Mound mixture in a nonstick 12-muffin tin sprayed with Pam (or any 
nonstick spray). The mounds should be about the size of a lemon 
(mixture made 12). 

Bake 12-15 minutes.
1.5 carbs per biscuit.

Remove from oven and brush with melted butter.




LJ's Almond Flour Pound Cake

1 cup butter (2 sticks)
1 cup splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon 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 & vanilla extracts.



Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.



Ive got the whole cake as 47 carbs. I can easily get 8 large slices

from a 9" cake, which puts it at 5.8 carbs each. If youre careful you

can get 12 slices for only 3.9 carbs a slice!



NOTE FROM ANDREA:  I usually substitute 4 oz neufchatel or cream cheese 
for

one of the sticks of butter.  My favorite variation is to double the 
lemon

extract and add 2 Tbsp poppyseeds.  Or, to make it match my old

high-carb pound cake recipe, I'll add 1 tsp almond extract to the other

extracts.  Adding one teaspoon each of ground cardamom and orange 
extract to

the basic recipe gives you the flavors of Finnish Easter Bread.




Low Carb Pork Rind Pizza Crust

Sorry if soemone's already posted this....

I've had it printed out for a while but I can't remember where I got 
it. I 
tried it out for the first time last night and it was very good! It 
tasted 
exactly like real pizza crust!

8 oz. cream cheese (softened)
4 lg. eggs (room temperature)
1 c. pork rind flour
1/4 c. parmesan cheese
2 c. shredded Italian cheese
3/4 T. Italian seasoning
1/2 t. garlic salt

Preheat oven to 425 degrees. Mix cream cheese and eggs til smooth. Add 
pork 
rind flour, seasonings, and parmesan cheese and mix well. Add Italian 
cheese, 
this mixture will be very thick. Plop mixture on to a pizza pan, cover 
with 
plastic wrap and roll out to edges of pan with a rolling pin. Bake for 
20 
minutes. Remove from oven and add whatever pizza toppings you like and 
return to oven 
til bubbly.

I only made half this recipe and I used my Pampered chef pizza stone. I 
didn't need to use a rolling pin, I just spread it with a spatula 
before I baked 
it.    



Cream Cheese Pancakes

8 oz package cream cheese
4 eggs, separated
1/2 tsp Somersweet (I used splenda and I used 1 tsp, could have used 
more)
1/2 tsp cinnamon
butter for pan, griddle

Syrup
2 teaspoons Somersweet (splenda)
1/2 stick butter
1/2 tsp cinnamon

In a medium bowl, mix together cream cheese, egg yolks, Somersweet 
(splenda) and cinnamon until well blended. 

In another bowl, beat egg whites with an electric mixer until stiff 
peaks form. Fold egg whites into cream cheese mixture. 

Heat griddle to medium heat. Dollop about 1/3 cup of the batter onto 
the buttered griddle. 

Cook until golden brown, about 2-3 minutes. Flip and cook other side 
to a golden brown, adding butter to griddle as needed. 

To make Syrup...
Mix sugar substitute with melted butter until dissolved. Stir in 
cinnamon and pour over pancakes. 

This was really good. If you like the mock danish, you will LOVE 
this. I liked it but would only use 3 eggs next time since it was a 
little eggy tasting for me. They syrup is fantastic drizzled over 
these!!



 Flour substitute
>
> 4 cups Oat Flour
>
> 2 cups whey protein powder
>
> 2 cups almond flour
>
> 1 cup vital wheat gluten
>
> sift the mixture 4 times  can store any extra in container in 
refrigerater
>
> it says you can use  this in recipes in place of flour I have and it 
comes out
great.
>



Flaxcakes

1/2 cup flax meal 
2 eggs 
3 tbsp cream 
3 tbsp sour cream 
1 tbsp splenda 
dash nutmeg 
dash cinnamon 
1/4 tsp baking powder 

whisk all together until smooth. mix will be thick but still very
pourable. 
add water to thin, or flax seed and sour cream to thicken if necessary.
Allow 
to sit for 10 minutes to thicken and sour. Preheat griddle to 325, or 
put
over 
medium high heat. Spray with cooking spray and drop by 1/4 cupful. cook 
4

minutes, flip, and cook 4 minutes more. DON'T FLIP TOO EARLY OR THEY 
FALL
APART! 

Makes 2 servings of 2-3 cakes each. 
1 serving (2 cakes) = 4.5 carbs 




Strawberry Creme Brunch Cake

This is a fantastic cake that tastes much like a Fruit-filled Cheese 
Danish. 
   It's very rich, moist and decadent and THICK.

1 1/2 cup Chefs' Flour Blend
3/4 cup Almond Flour
3/4 cup Erythritol with 1/4 tsp. of stevia extract
(or 3/4 cup Whey Low, or other Sweetener)
3/4 cup butter
1/2 t baking powder
1/2 t baking soda
1/4 t salt
3/4 cup sour cream
1 tsp. almond extract
1 egg
1/2 cup low carb Strawberry Jam
1/2 cup sliced almonds, optional

Heat oven to 350.    Grease and flour 11x7x1 1/2 " rectangle pan.

Make Cream Cheese Filling (below) and set aside

Combine Chefs' Flour Blend/Almond Meal and sugar--cut in the butter.    
Reserve 1 cup of crumb mixture for later.

Stir baking powder, baking soda, salt, sour cream, almond extract and 
egg 
into remaining crumb mixture.    Spread batter over bottom and about 1" 
up side 
of pan - about 1/4" thick (add a little half & half to make spreading 
easier, 
if needed).

Drop spoonfuls of cream cheese filling over the batter and spread 
evenly. 
Spoon jam evenly over cheese filling.    Mix reserved crumb mixture and 
sliced 
almonds (if using) and sprinkle over jam.

Bake for about 35 - 45 min until filling is set and crust is deep 
golden 
brown.    Cool 15 min.    Store covered in refrigerator.

Cream Cheese Filling -

1 8oz. package of cream cheese, softened
1/4 cup Erythritol w/ little stevia
(or 1/4 cup Whey Low Powdered)
2 Tbsp. Chefs' Flour Blend
1 egg

Courtesy of The Low Carb Dieters Page

Alternate Recipe

Spread into a 13x9 pan for a more traditional Danish-type dessert.    
With 
the back of a spoon, make 2 "troughs", side by side, the entire length 
of the 
cake.    Fill these troughs with the cream cheese mixture.    Place 
small 
spoonfuls of sugar free pie filling on top of the cheese filling (Lucky 
Leaf has 
Cherry and Apple topping that is Splenda-sweetened).    Suggestion:    
Place the 
pie fillings on a plate and dice with a knife to make smaller pieces of 
fruit. 
Bake as usual, reducing time slightly to compensate for the larger pan.

Drizzle with glaze when cool:

1/2 cup Powdered Whey Low (or a fluffy sweetener of your choice)
3 tsp. cream
1 tsp. clear vanilla
    
<A 
HREF="http://lowcarbdietchefs.safeshopper.com/19/99.htm?262">Strawberry Creme Brunch Cake - Low Carb Diet Chefs</A>     




Almond Bread

1 /14 cups almond flour
1 1/2 tsp baking powder
1/8 tsp salt
4 eggs
1/3 cup Splenda
2 TB lemon juice
2 TB soft shortening (I use butter)
1/2 cup almonds, chopped
Mix all except almonds till smooth. Add almonds. Place in greased 8X8 
pan.
Bake at 375 for 30-40 minutes. Makes 16 squares.




FLAX SEED MUFFINS 
( Created by dobie, High Priestess of Muffin Mania =-) 
1/2 cup flax seeds (grind in coffee mill) 4.921 carbs
(-fiber=0 CARB) [I used Bob's Red Mill flax seed meal and they came out 
fine]
1/4 cup protein powder (if using soy, check label) 2 [I used whey 
protein 
powder]
2 TBL oil (use something healthy...I use grapeseed)
1/4 cup splenda (can substitute other sweetner, but splenda is the 
best) 6g
1 beaten egg .61
1 tsp baking powder
1 1/2 tsp banana extract (or flavor of choice) 1 [I did it twice, once 
withzest of lemon and once with lemon extract.  Both were fine]
1/4 tsp salt substitute (gives added potassium)
1 oz chopped nuts (optional, if used, add carbs)
1/2 cup water 
Mix the above, let sit for a few minutes to thicken if necessary. 
Spoon into 6 non-stick (I spray with pam) muffin tins. 
Bake 25-30 minutes at 350 degrees. 
They are just under 1 carb each.
[my count is -  Total carbs w/o nuts = 4 divided by 6 muffins = I've 
made 
them by doubling the batch and the recipe seems to come out alittle 
better, 
don't 
know why.


   James Beard's Beer Batter
 
Recipe By    :
Serving Size  : 0    Preparation Time :0:00
Categories    : Onion
 
Amount  Measure      Ingredient -- Preparation Method
--------  ------------  --------------------------------
2                     eggs -- separated
2        tablespoons  vegetable oil
1 1/2    tablespoons  salt
  3/4          cup  beer -- room temperature
  3/4          cup  flour
 
To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer. Stir batter until thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the refrigerator for at least 2 hours or as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.  This recipes does 2 pounds of vegetables or 6 fish fillets, depending upon their size.





Sherrie's Buttermilk Pancakes or Waffles

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!
Nutritional Information 
source  grams   cals    %total  
Total:      107         
Fat:    10  87  79% 
  Sat:  6   50  46% 
  Poly: 1   5   4%  
  Mono: 3   26  24% 
Carbs:  1.7     8   7%  
  Fiber:    0   0   0%  
Protein:    4   16  14% 




Orange Zucchini Nut Bread

2 cups shredded unpeeled zucchini
2 eggs
1/2 cup oil
1/3 cup heavy whipping cream
1/4 cup water
1/4 teaspoon unsweetened orange Kool Aide drink mix
1/3 cup Splenda
1 tablespoon liquid sweetener (Sweetn'Low)
1 1/2 cups vanilla whey protein powder
3 tablespoons high gluten flour
1/3 cup oat flour
2 teaspoons baking powder
1 tablespoon grated orange peel
1/2 cup chopped walnuts

Mix Kool Aide in 1/4 cup water. Combine zucchini, eggs. oil, cream and 
orange 
water; stir to mix. Add Splenda, liquid sweetener, whey protein powder, 
gluten flour, oat flour, orange peel, and baking powder. Mix until 
moistened. Pour 
into a greased bread pan. Bake 40 to 45 minutes at 350 degrees.
Yield: 1 loaf
Carbs: 78/whole loaf




High-rise... Lo-carb Bread

1 1/8 cups water - warm
3 Tbsps olive oil
1 teaspoon salt
3/4 cup wheat gluten flour
1/4 cup oat flour
1/4 cup flax seed meal
1/4 cup wheat bran
1 cup soy flour
1 Tbsp artificial sweetener
1 teaspoon sugar
1 package quick dry yeast


How to Prepare:

IMPORTANT: This is a SINGLE RISE bread.
You can knead the dough by hand (about 10 minutes) or..
place the ingredients (in the same order as listed above) in a bread
machine.
In the bread machine:
Set to Dough setting and stop it after the kneading cycle is completed. 
Do
not let it rise in the breadmachine.
Remove dough and place in a long narrow oiled bread pan (15" or two 
8"),
roll it over.
Cover with a clean light cloth and let rise for about an hour or until 
at
least double, or triple in size.
DO NOT PUNCH DOWN.. (single rise only).
Bake in preheated 375 degree oven for 40- 45 min




Sherrie's Seasoned Atkins Rolls 
Our favorite use is a hamburger bun...it's delish!
        

Pre-heat oven to 350 degrees. Don't skip the pre-heat!!

I use parchment paper on a pizza pan, they pop right off, not the least 
little sticking!

9 large eggs, separate whites from the yolks (save the yolks!)
1 1/2 teaspoon cream of tartar
2 tbsp splenda or Maltitol sweetener
1 tbsp Onion Powder
1 tbsp Garlic Salt
1/4 cup Atkins baking mix
4 oz cream cheese
2 tbsp sesame seeds

With an electric mixer beat egg whites for about 30 seconds until 
slightly 
"frothy." Stop mixer and add cream of tartar. Mix on high until egg 
whites are 
VERY stiff. It should be difficult to sling a bit off of your finger. 
They have 
to be extremely stiff! After you do it enough, you'll just recognize 
"the 
look" of perfect beaten egg whites.

In a separate bowl, mix yolks, cottage cheese, Splenda, spices, and 
Akins 
mix. Mix a while to incorporate air!

Tip: I use a Rival hand mixer (10 bucks at Wal-Mart) It's the one they 
show 
on TV that makes whip cream. I have found that by using this instead of 
regular 
beaters that it adds air to the mixture, which has stopped my rolls 
from 
flattening after cooling! Neat trick, huh?!
 
Add 3 large scoops of the stiff egg whites to the yolk mixture, mix 
well.   
Repeat.  This process make the yolks lighter and will keep your texture 
more 
like bread!

Add the egg yolk mixture over the top of the whipped egg whites, pour 
gently.

With a spatula, gently cut down through the egg white mixture and lift 
the 
bottom contents to the top, a big spatula works great.
BE GENTLE!!! If you go fast or heavy handed, your bread won't stay 
puffed 
after cooling. You will see striations of yellow yolk mixture and egg 
whites, 
that's okay. Don't try to get a perfect even color because the egg 
whites will 
fall if you do. It usually take me about 15 to 20 turns to get it ready 
to make 
rolls.

Drop onto parchment paper and sprinkle with sesame seeds, bake until 
dark 
brown. I place them on a cookie sheet right out of the oven, don't let 
them sit 
on the parchment! Once they are cool slice in half and store them in a 
plastic 
baggie leaving the bag open, after about 6 hours they take on the 
consistency 
of bread, and they keep about 3 days out of the fridge...not that they 
last 
that long at our house!

Makes 30 rolls @ 1 carb per roll 




Faux Red Lobster Cheese biscuits

shared by Rani M:
 
1    cup Atkins Bake Mix
 1/2 stick butter
 1/2 teaspoon salt
1    teaspoon garlic powder
 3/4 cup liquid (1/2 cream,1/2 selter)
3    oz. shredded cheddar cheese
3    tbsp. sour cream.

Mix dry stuff.  Cut in butter until crumbly.  Stir in liquid and sour 
cream.  Add only enough liquid to make it mixable and spoonable.
Add cheese and mix.  Spoon onto greased cookie sheet and bake at 375 
for 15-20 minutes.
Gently remove from cookie sheet and let cool slightly on a wire rack, 
they will be very tender and crumbly at first.
Serve warm. 
 


This is the one I use.... Which is delicious.
Whisk two eggs and a big dollop of heavy cream
Then throw in a large Tablespoon of ground almonds and good pinch of
salt.
Mix well.
Heat a non stick frying pan with generous slab of butter.
Throw the mixture in, leave for about 4 mins, then turn over.
I eat mine with another slab of butter
Totally yummy.

Ref favourite carb misses....seeing these written down bites into
My resolve!  Doh....but I keep telling myself that carb is
Poison for my body...unless its green! :-)




Cinnamon Spice Pork Rind Cake

Recipe By     : Peter Neuman - Somersize Recipe Forum
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7                    Egg Whites
   2      Cups          Pork Rind Flour
                        160 Grams Ground Pork Rinds
   2 1/4  Cups          Splenda
     1/2  Cup           Cinnamon
   1      Teaspoon      Ground Nutmeg
   1      Tablespoon    Cinnamon Extract
   1      Teaspoon      Baking Powder
   1      Teaspoon      Baking Soda
   1      Cup           Heavy Whipping Cream
                        Soured And Scalded
     3/4  Cup           Boiling Water
   4                    Egg Yolks

posted by Peter Neuman - Somersize recipe forum
CINNAMON SPICE PORK RIND CAKE

I know, I know, you're probably all thinking, "pork rind cake, yuck, is 
this
some kind of sick joke?" Well, I assure you, one bite of this heavenly
scrumptious cake will put to rest any doubt. This dessert is sweet, 
full of
cinnamon goodness, and has a real cake texture, all  without any added 
flour
or carbohydrates. And don't be afraid to try this recipe because it 
sounds
unusual and different. Cooking experimentation's can often lead to new 
and
pleasurable taste experiences, and this recipe delivers on every level. 
You 
will never know there are pork rinds in this cake. It really is that 
GOOD. 
Don't hesitate to serve this to family and friends, they will never 
know the 
difference. So the next time you just have to have a piece of cake, 
don't go out to 
the store
and CHEAT on funky foods filled with sugar, indulge in the next best 
thing,
GUILT FREE!

Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to 
adjust
to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream*****
3/4 cup boiling water
4 egg yolks

*** One 80 gram bag of pork rinds yields exactly one cup of pork rind 
flour.
Using a blender or food processor, grind pork rinds into a fine flour 
or
brown
sugar-like substance by placing one pork rind at a time in blender or 
food
processor and grinding it. ***

***** To sour the cream, add 2 tablespoons vinegar to the heavy 
whipping
cream.
To scald cream, bring to a slow boil and remove from heat immediately. 
*****

Direction: Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 
16X16
rectangular cake pan, or two round 8 inch cake pans, or two 8X8 square 
cake
pans. Set aside. In a large bowl, add pork rind flour, sweetener, 
cinnamon,
nutmeg cinnamon extract, baking powder, and baking soda. Mix until
thoroughly
blended. Add scaled, soured cream and boiling water. Beat on low speed 
with
an
electric mixer, or with a hand whisk, until well blended. Add egg yolks 
and
beat
until smooth.

Beat egg whites with an electric mixer on low speed, or with a hand 
whisk,
until
egg whites are thick and frothy. Increase electric mixer to high speed 
and
continue beating egg whites until stiff, white peaks form. Be careful 
not to
over beat the egg whites, as they will lose begin to lose their volume.
Gently
fold in 1/4 of the egg whites into the cinnamon batter. Fold in the
remaining
egg whites, working quickly yet gently to preserve the volume of the 
egg
whites.

Pour into cake pan. Bake for 30-36 minutes, depending on your preferred
moistness level of the cake. Baking for 30 minutes will result in an
extremely
moist cake, while baking for 36 minutes will result in a slightly drier
cake.
Regardless of baking time used, a toothpick or knife must come out 
clean
before
cake is taken out of oven.

Take cake out of oven and cool in pan for 1-1 1/2 hours, placing cake 
over
two
coffee mugs to allow the bottom of the cake to properly cool and to 
prevent
excess moisture from building on the bottom of the cake. Invert cake 
onto
plate
or serving dish lined with waxed paper. This will handling the cake 
much
easier.
Cover with plastic wrap and store in the refrigerator. Serve with 
whipped
cream,
butter cream frosting, or simply by itself for a delicious dessert 
treat.
Enjoy!




