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Here's some of my favorite recipes ... adapted to be low-carb, of course!
Here are some of my most requested recipes ... these are recipes I've enjoyed for years prior to lowcarbing but adapted them to fit my lowcarb WOE. Enjoy!
(Last updated: Tuesday, 04/06/04)
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Plain Egg Crepe
Cooking Time: 4-5 minutes
Makes 1 crepe
1 egg
Dash salt
Dash Splenda
1-2 T butter
Combine egg, salt, and Splenda and beat until foamy. Melt butter in hot 10" skillet; rotate pan to cover bottom with butter. Pour egg into skillet; slowly rotate pan to spread mixture into thin circle. Cook over medium heat about 2 minutes. Loosen edge; flip with large spatula. Cook on other side for about 2 minutes. Continue to flip and cook on each side until golden brown and dry. Slide out of pan onto large dinner plate to cool. Fill with berries & whipped cream cheese to use as a desert, or with ham & egg & cheese for a breakfast sandwiche.
Per crepe (unfilled): 1 gram carbohydrates
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Peanutbutter Icecream Cookies
Makes 20 cookies
1 cup heavy cream
7 packets Splenda (to taste)
2 T peanutbutter
Combine all ingredients on low-speed with mixer until well blended. Beat until stiff. Drop in mounds on wax paper covered cookie sheet. Freeze until firm. Store tightly covered in freezer.
Per cookie: .7 grams carbohydrates
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Pumpkin Custard
Baking Time: 45-55 minutes
Oven Temp: 350
Makes 6 servings
16 oz can pumpkin
1/2 cup Splenda
1 T Brown Sugar Twin
2 eggs, beaten
1/2 C Half & Half
1/2 C water
1 teas vanilla
1/2 teas salt
1 teas cinnamon
1/2 teas nutmeg
1/8 teas ginger
In large bowl, combine all ingredients in order given. Beat well. Grease shallow baking pan. Pudding is done when knife inserted in center comes out clean. Cool completely. Serve chilled, topped with artificially sweetened real whipped cream.
Per serving: 4.6 grams carbohydrates
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Baked Custard
(Pictured served with cantaloup cubes)
Cooking Time: 7-8 minutes
Temp: 50% power
Makes 1 serving
1/2 cup heavy cream
2 eggs
1 T Splenda (to taste)
Nutmeg
Beat eggs until light yellow in color in small serving dish. Add Splenda. Stir in cream and mix well. Sprinkle with nutmeg. Place in microwave and cook on 50% power for about 6-7 minutes. Knife should come out clean when inserted near center of custard. Serve chilled, with sliced strawberries or cantelope on the side, if desired.
Variation: Stir 2 T sugar-free maple syrup into eggs before adding cream. Sprinkle with cinnamon instead of nutmeg.
Per serving: 5.1 grams carbohydrates
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Cool Cream Cookies
Makes 50 cookies
2 cups heavy cream
1 sm pkg SF jello powder, any flavor
Combine all ingredients on low-speed with mixer until well blended. Beat until stiff. Drop in mounds on wax paper covered cookie sheet. Freeze until firm. Store tightly covered in freezer.
Per cookie: .3 grams carbohydrates
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Deep Dish Pizza
(Pictured with Hamburg Topping)
Oven Temp: 375
Cooking Time: 20 minutes
Makes 2 qt casserole (6 slices)
4 oz cream cheese
3 eggs
1/3 cup Half & Half
1/4 cup grated parm cheese
1/2 teas oregano
1/4 teas garlic powder
2 cups mixed italian cheese, shredded
1/4 cup Hunts tomato sauce
1 cup mozarella cheese, shredded
Preheat oven. Beat together cream cheese and eggs until smooth. Add half & half, parm cheese, and spices. Mix well.
Grease 2 quart casserole dish. Sprinkle 2 cups italian cheeses into dish and pour egg mixture over it. Bake for 15 minutes. Let stand for 5 minutes.
Spread tomato sauce ontop of cheese base, carefully, as it may not yet be set. Sprinkle with mozarella cheese and top with favorite toppings. Return to oven and bake until bubbly and browning. Allow to stand for at least 10 minutes before cutting.
Per slice - 5.4 grams carbohydrates
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Low Carb Pancakes
(Pictured served with bacon, eggs, and whole strawberries)
Makes 10 - 3" pancakes (5 servings)
1/2 cup oat flour (100% stone ground)
1/4 cup flax meal
2 teas powder
1/4 cup half & half
3 eggs
1 T Splenda
Combine all ingredients, mixing only until combined. Add a little water if batter is too thick. Cook on preheated oiled griddle.
Per serving (2 pancakes): 9.2 grams carbohydrates
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Crepe Fillings
(Pictured with Mock Danish filling)
Prepare Plain Egg Crepe recipe (above). Roll up one of the following fillings in the cooled crepe. Serve immediately.
Strawberry - Mix mashed strawberries with cream cheese whipped together with a bit of heavy cream and Splenda to taste. Garnish with whipped cream.
Blueberry - Cook about 1 cup fresh blueberries, 1/4 cup Splenda, and 1/2 teas lemon juice in microwave until bubbly. Puree in blender. Chill until slightly thickened. Whip together 1/2 package cream cheese, 1 T half & half or heavy cream, 1 egg white, and Splenda to taste. Stir in small amount of cooled blueberry puree, to taste. Chill filling before filling crepes. Garnish filled crepe with whipped cream.
Raspberry - Substitute raspberries for strawberries in above recipe.
Mock Danish - Microwave 2 oz cream cheese for 30 seconds. Beat in 1 egg, 2 teas Splenda, and 1 teas of flavoring of choice (banana or lemon are very good!) Microwave for 1 minute (center will not be set). Stir very well ... filling will resemble tapioca pudding. Cool slightly before spreading on crepe. Roll up crepe jelly roll style, wrap in tinfoil, and chill several hours or overnight. Slice and serve topped with whipped cream, if desired.
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Cheesecake Cupcakes
by Becky (RedheadSTL)
Makes 12 cupcakes
1 cup water
1 envelope Knox unflavored gelatin
16 oz cream cheese, cut into cubes
3/4 cup Splenda (18 packets)
1 teas vanilla
1/4 teas salt
2 T sugar-free instant pudding mix (any flavor)
In 4-cup glass container, sprinkle gelatin over cold water; let set for 2 minutes. Microwave on HIGH until hot (about 2 minutes); stir thoroughly, then let stand until disolved. Add cream cheese cubes and stir until softened. Blend well with mixer. Add Splenda, vanilla, salt, and pudding mix. Pour into 12 foil or paper lined muffin tins. Chill for about 2 hours or until firm.
Serving suggestion - top with a dab of whipped cream and garnish with a strawberry slice
Per cupcake (without topping): 2 grams carbs |
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Cherry Cheesecake Pudding
(a slightly higher carb, sugar-free treat for those closer to maintenance)
(Makes 6 servings)
1 pkg instant vanilla pudding (sugar-free)
1 1/2 cups Half & Half
8 oz pkg cream cheese, softened
1/2 can Lucky Leaf Cherry Pie Filling (no sugar added)
With mixer, combine pudding mix, half & half, and cream cheese ... beat until thick and creamy. Pour mixture into 6 desert dishes. Top with pie filling. Chill for an hour before serving.
Per serving: 12 grams carbs
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