CINNAMON CRUMB COFFEE CAKE Low Carb

cinnamon_crumb_coffee_cake

Instructions

3 1/2 ounces almond flour, 1 cup

1/3 cup granular Splenda, not liquid

1 teaspoon cinnamon

1/4 cup cold butter, diced

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/3 cup sour cream

1 egg

1 teaspoon vanilla

4 ounces cream cheese, softened

1 egg

2 tablespoons granular Splenda or equivalent liquid

1/8 teaspoon vanilla

1/8 teaspoon cinnamon

Directions

In a medium bowl, mix the almond flour, 1/3 cup Splenda and cinnamon. Cut in the butter with a pastry cutter until coarse crumbs form. Set aside 1/2 cup of the crumb mixture for the topping and keep chilled until needed.

To the remaining crumb mixture, add the baking powder, baking soda, sour cream, 1 egg and 1 teaspoon vanilla. Beat on medium speed until well blended. The batter will be thin. Spread in a greased 8″ round cake pan.

In the same bowl, beat the cream cheese, 1 egg, 2 tablespoons Splenda, 1/8 teaspoon vanilla and 1/8 teaspoon cinnamon until smooth. The filling will be thin. Spoon over the batter. Top with the reserved crumb mixture. Bake at 350 30-35 minutes or until golden brown. This is best if chilled well before serving.

Makes 6-8 servings Can be frozen

Per 1/6 Recipe: 293 Calories; 27g Fat; 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs Per 1/8 Recipe: 220 Calories; 20g Fat; 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

RASPBERRY-ALMOND CRUMB CAKE

raspberry_almond_crumb_cake_zoomraspberry_almond_crumb_cake_slice_zoom

Ingredients

3 1/2 ounces almond flour (3/4 cup plus 2 tablespoons)
1/3 cup granular Splenda *
1/8 teaspoon salt
1/4 cup cold butter, cut into small cubes

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup sour cream
2 tablespoons heavy cream
1 teaspoon vanilla
1 egg

3 ounces cream cheese, softened
2 tablespoons granular Splenda or equivalent liquid Splenda
1/8 teaspoon almond extract
1 egg white

1/3 cup sugar free raspberry jam (or flavor of your choice)
3/4 ounce sliced almonds (2 tablespoons)

Directions

In a medium bowl, mix the almond flour, 1/3 cup granular Splenda and salt; cut in the butter until you get coarse crumbs. I found that using my fingers was the most efficient for doing this. Set aside 1/2 of the crumb mixture for the topping and keep it chilled until needed.

To the remaining almond flour mixture, add the baking powder, baking soda, sour cream, heavy cream, vanilla and whole egg. Whisk until well blended. The batter will be very thin. Pour into a greased 8-inch round cake pan.

In the same mixing bowl, whisk the cream cheese, 2 tablespoons granular Splenda or equivalent liquid, almond extract and the egg white until smooth. This mixture will be very thin. Pour the cream cheese mixture all over the cake batter, trying to distribute it as evenly as possible. Distribute the jam in small dollops all over the top of the cake batter. Sprinkle the reserved topping and sliced almonds over the top.

Bake at 350º 30 minutes, or until the cake is golden brown and the top springs back when lightly touched. Cool before serving. Store in the refrigerator.

Makes 8 servings
Can be frozen

* Granular Splenda is required here. Liquid would not get evenly distributed throughout the mixture.

With sugar free jam and granular Splenda:
Per Serving: 234 Calories; 21g Fat; 6g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

With sugar free jam and liquid Splenda:
Per Serving: 233 Calories; 21g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

FLOURLESS CHOCOLATE CAKE

3minute_flourless_chocolate_cake

Ingredients

1 egg
1/2 teaspoon vanilla
1 tablespoon heavy cream
2 tablespoons cocoa
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 teaspoon baking powder *
1 tablespoon butter, softened

Directions

Spray a 2-cup measuring cup or small bowl with cooking spray. Add the egg and beat it with a fork. Add the remaining ingredients and whisk until a smooth batter forms. Microwave on HIGH 30-60 seconds or until it puffs up and no longer looks wet in the center. Serve with whipped cream, if desired.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 261 Calories; 23g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs

FLOURLESS CHOCOLATE CAKE #2

Ingredients
1 tablespoon butter
2 tablespoons cocoa
1 tablespoon heavy cream
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
1 egg

Directions

In a small microwaveable bowl or 2-cup measure microwave the butter for about 20-25 seconds on HIGH until completely melted. Whisk in the cocoa until smooth. It’s important to use a whisk for this and it should look a bit like fudge frosting at this point. Whisk in the cream until the batter looks like pudding then whisk in the syrup, sweetener and salt. Lastly add the egg and whisk well until the batter is smooth. Microwave on HIGH about 1 1/2 minutes until set. If the bottom is still wet, invert onto a small plate and microwave another 10 seconds on HIGH. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carb

FLOURLESS CHOCOLATE CAKE #3

Ingredients
1 tablespoon butter
2 tablespoons cocoa
Tiny pinch salt, optional
1 egg
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
4 teaspoons granular Splenda or equivalent liquid Splenda

Directions

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 210 Calories; 18g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 202 Calories; 18g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

DAIRY-FREE FLOURLESS CHOCOLATE CAKE

Ingredients
1 egg
1 tablespoon mayonnaise
1/2 teaspoon vanilla
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
2 tablespoons cocoa

Directions

Whisk together all of the ingredients in a small microwaveable bowl until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving
Can be frozen

With granular Splenda:
Per Serving: 224 Calories; 17g Fat; 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 204 Calories; 17g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

CARROT CAKE Low Carbohydrate

carrot_cake low carb

Ingredients
1 cup unblanched almond flour (3 1/8 ounces or 92 grams)
1 cup finely ground unsweetened coconut (3 1/8 ouces or 92 grams) *
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon xanthan gum

1 cup granular Splenda or equivalent liquid Splenda
1 1/2 teaspoons vanilla
1/2 teaspoon pineapple extract, optional
2 tablespoons oil
1 teaspoon blackstrap molasses
2 eggs
1/4 cup heavy cream
4 ounces carrot, finely grated (about 1 large carrot or 1 cup loosely packed after grating)

Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/2 cup granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla

Directions

Put everything except the frosting ingredients in a medium mixing bowl and beat well with an electric mixer until you have a very thick batter. Spread in a greased 8 1/2 x 6 1/2″ baking pan. Bake at 350º for 25-30 minutes. The cake is done when it no longer feels spongy when you lightly press it in the center. Cool completely before frosting. Store the frosted cake in the refrigerator.

Beat the frosting ingredients in a small mixing bowl with an electric mixer until fluffy. Spread over the cooled cake.

Makes 6-8 servings
Can be frozen

* Do NOT use commercial coconut flour in this cake. The results won’t be the same. I grind my coconut in a coffee grinder.

TIP: I made my frosting first so that I wouldn’t have to wash the beaters after making the cake batter. Keep the frosting in the refrigerator while making the cake. You may need to set the frosting out for a little while to soften it up before spreading it on the cake.

With granular Splenda:
Per 1/6 Recipe: 639 Calories; 60g Fat; 10g Protein; 17.5g Carbohydrate; 5g Dietary Fiber; 12.5g Net Carbs
Per 1/8 Recipe: 479 Calories; 45g Fat; 8g Protein; 13.5g Carbohydrate; 4g Dietary Fiber; 9.5g Net Carbs

With liquid Splenda:
Per 1/6 Recipe: 615 Calories; 60g Fat; 10g Protein; 11.5g Carbohydrate; 5g Dietary Fiber; 6.5g Net Carbs
Per 1/8 Recipe: 461 Calories; 45g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

Low Carb CHEESECAKE

impossibly_easy_cheesecake

Ingredients
3/4 cup Carb Countdown milk * or 1/2 heavy cream and 1/2 water
2 teaspoons vanilla
2 eggs
1 cup granular Splenda or equivalent liquid Splenda
1/2 cup Carbquik
16 ounces cream cheese, cubed and softened

Directions

Put all of the ingredients except the cream cheese in a blender. Blend on high speed 15 seconds. Add the cream cheese; blend 2 minutes. Pour into a well-greased 9-inch pie plate. Bake at 350º 35-40 minutes or until a knife inserted in the center comes out clean. Chill well before serving.

Makes 8 servings
Can be frozen

With granular Splenda:
Per Serving: 261 Calories; 23g Fat; 8g Protein; 9g Carbohydrate; 3g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 249 Calories; 23g Fat; 8g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs

PEANUT BUTTER & CHOCOLATE TREAT

giant_pb_chocolate_treat

Ingredients
4 ounces cream cheese
2 tablespoons natural peanut butter
2 tablespoons butter
2 eggs
1 teaspoon vanilla
1/4 cup granulated Splenda or equivalent liquid Splenda
2 tablespoons cocoa, sifted

Directions

Put the first 3 ingredients in a medium size microwaveable bowl. Microwave on HIGH about 30 seconds to soften the cream cheese and butter. Beat with a wire whisk until smooth and creamy. Add the remaining ingredients and beat until well blended. Pour into a lightly greased 8-8 1/2″ round glass or ceramic quiche pan or pie plate. Microwave on 50% power 5-6 minutes, rotating every 2 minutes, until the center is set, but still soft. Cool and chill before serving.

Makes 4-6 servings
Freezing not recommended

With granular Splenda:
Per 1/4 recipe: 246 Calories; 22g Fat; 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/6 recipe: 164 Calories; 15g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per 1/4 recipe: 240 Calories; 22g Fat; 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/6 recipe: 160 Calories; 15g Fat; 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

RASPBERRY DREAM

raspberries

Ingredients
2 small packages diet raspberry jello
12 ounce bag frozen raspberries, thaw and reserve juice
1/4 cup granular Splenda, 1/4 cup raspberry sugar free syrup or equivalent liquid Splenda
6 ounce carton low carb vanilla yogurt
1 cup heavy cream, whipped

Directions

Sweeten berry liquid with Splenda or raspberry sugar free syrup. Add water or syrup to berry juice to make 1 cup liquid; bring to a boil on stove or in microwave. Dissolve jello in berry liquid; stir in 1 cup cold water. Whisk in yogurt until well blended. Chill until partially set, about 40 minutes; fold in berries and whipped cream until no white streaks remain. Pour into a large serving bowl and chill several hours until set.

Makes about 12 servings
Do not freeze

With granular Splenda:
Per Serving: 101 Calories; 7g Fat; 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

With liquid Splenda or sugar free syrup:
Per Serving: 99 Calories; 7g Fat; 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

Angel Food Souffles

angel_food_souffles

Ingredients

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup whole milk ricotta cheese
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
1/4 cup granular Splenda or equivalent liquid Splenda

Directions

In a medium metal bowl, beat the egg whites and cream of tartar on high speed until stiff. In a small bowl, whisk together the ricotta cheese, syrup and Splenda. Gently fold the cheese mixture into the egg whites trying not to deflate them. Spray four 6-ounce custard cups with cooking spray. Fill the cups with the batter. They will be full. Place them on a baking sheet and bake at 350º for about 25 minutes or until golden brown on top. Cool completely before serving. To serve, carefully run around the side of each souffle with a thin sharp knife and then lift out with a rubber spatula.

Makes 4 servings
Do not freeze

With granular Splenda:
Per Serving: 77 Calories; 4g Fat; 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

With liquid Splenda:
Per Serving: 71 Calories; 4g Fat; 7g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs

The flavor and texture are reminiscent of angel food cake except that the bottoms are little more like custard. They make a nice light dessert.

Key Lime Cheese Cake Low Carb

real_keylime_cheesecake_low carb

1/2 cup fresh lime juice (you’ll need 2 large limes)
1 packet unflavored gelatin
2 cups granular Splenda or equivalent liquid Splenda
2 eggs, beaten
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 teaspoon vanilla, optional
1 1/2 teaspoons lime zest (from about 1/2 lime)
1 cup heavy cream

Cookie Crust (optional):
1 batch Butter Cookies, crushed to make crumbs *
2 tablespoons butter, melted

Topping (optional and not included in the counts):
1/2 cup heavy cream
Sweetener to taste

Prepare the crust first, if using. Mix the cookie crumbs and melted butter; pat firmly on the bottom and up the sides of a 9-inch pie plate. Put in the freezer until the filling is ready to put into the crust.

Put the lime juice in a 1-quart saucepan; sprinkle the gelatin evenly over the surface of the juice. Let stand 5 minutes to soften. Whisk in the sweetener and eggs. Cook over medium heat, whisking constantly until thickened or just until it starts to bubble. It won’t get thick like pudding and you shouldn’t boil the gelatin.

In a medium bowl, beat the cream cheese and butter until smooth. Pour in the hot juice mixture and beat until well blended and smooth. Beat in the lime zest. Chill 45 minutes or until cool and thick.

In a medium bowl, beat 1 cup heavy cream until stiff. Fold into the cooled lime mixture. Spread in the prepared crust or in a greased 9-inch pie plate. Chill at least 2 hours. Garnish the top with the sweetened whipped cream, if desired.

Makes 8 servings

* One batch of Butter Cookies equals about 1 cup of crumbs.

With crust:
With granular Splenda:
Per Serving: 444 Calories; 42g Fat; 8g Protein; 12g Carbohydrate; 1g Dietary Fiber; 11g Net Carbs

With liquid Splenda:
Per Serving: 418 Calories; 42g Fat; 8g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Without crust:
With granular Splenda:
Per Serving: 301 Calories; 28g Fat; 5g Protein; 9g Carbohydrate; trace Dietary Fiber; 9g Net Carbs

With liquid Splenda:
Per Serving: 277 Calories; 28g Fat; 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs

From:  Low Carb Friends

JELLO CREAM FLUFF

Jello Cream Fluff

Ingredients

1 small package sugar free jello, any flavor 4 ounces cream cheese, softened

½ cup heavy cream, whipped About 2 cups ice cubes

Directions

In a medium bowl, dissolve the jello in 1 cup boiling water, stirring 3 minutes. Add 1 1/2-2 cups ice cubes and stir until the jello starts to thicken; about 3 minutes. Remove any un-melted ice. In a small bowl, beat heavy cream with mixer until stiff, then beat in the cream cheese until smooth. Add a small amount of the jello (2 tablespoon or so) to the mixture. Beat until smooth and creamy. Add the cheese mixture to the rest of the jello; beat on high until foamy. Pour into servings dishes and chill until set.

Makes 4 servings
4g Protein; 2g Carbohydrate; 0g Dietary Fiber; 2g Net Carbohydrates