Allspice Dark Almond Fat Bombs

Allspice Dark Almond Fat Bombs

 

Ingredients

2 tbsp Almond Butter

1 tbsp Heavy Cream

1 tbsp Coconut Oil

1 tsp Cocoa Powder

¼ tsp Allspice

4 drops liquid Splenda

 

Directions

Put 2 tbsp Almond Butter into a cup, mold or container.  Add 1 tbsp of Coconut Oil, 1 tbsp of Heavy Cream, 1 tsp Cocoa Powder, and ¼ tsp Allspice.  Blend well.  Freeze for about 2 hours, remove and enjoy.

Calories: 372, Total Fat: 38g, Saturated Fat: 17g, Cholesterol 20mg, Sodium 10mg, Total Carbs: 7g, Protein: 5g.

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SESAME “NOODLES”

sesame_noodles

Ingredients

1 tablespoon cooking oil

1 green onion, cut on the bias

Freshly grated ginger, to taste

2 cloves garlic, minced

1/2 teaspoon sambal oelek (Asian chili paste)

1 1/2 tablespoons sesame oil

1 tablespoon granular Splenda or equivalent liquid Splenda

1/4 cup natural peanut butter

1 1/2 tablespoons rice vinegar

1 1/2 tablespoons soy sauce

3 tablespoons hot water

1 teaspoon toasted sesame seeds

4 servings Zucchini Pasta or 2 8-ounce packages shirataki noodles, prepared

Directions

Heat the cooking oil in a small pot over medium-low heat. Cook the green onion, ginger, garlic and sambal for 1 minute. Stir in the sesame oil, Splenda, peanut butter, vinegar, soy sauce and water until well blended. Toss with the zucchini “pasta” or shirataki noodles and garnish with toasted sesame seeds.

Makes 4 servings Do not freeze

With Zucchini “Pasta” Per Serving: 223 Calories; 20g Fat; 6g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

With Shirataki Noodles: Per Serving: 202 Calories; 17g Fat; 6g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs

MEXICAN “RICE”

mexican_rice

Ingredients

10 ounces fresh cauliflower, grated

1/2 medium 1 small onion, slivered

2 1/2 ounces

2-3 tablespoons butter or oil or a combination

1/2 cup salsa

1/8 teaspoon garlic powder

3/4 teaspoon salt, or to taste

1/4 teaspoon pepper

1/8 teaspoon granular Splenda

Directions

In a large skillet with a lid, sauté the onion in butter and/or oil until tender. Stir in the grated cauliflower, then the remaining ingredients. Mix well. Cover and simmer 10-12 minutes until the cauliflower is tender, but not mushy, stirring occasionally.

Makes 6 servings Can be frozen

Per Serving: 56 Calories; 4g Fat; 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

FAUX RICE

faux_rice

Ingredients

20 ounces fresh cauliflower, 1 medium Head

Butter

Salt

Pepper

Directions

Trim the leaves and most of the tough stalks of the cauliflower, then coarsely chop into manageable pieces that will fit the feed tube of your food processor. Using the grating disk, process the cauliflower; put in a 2 1/2 quart casserole with a lid. Add 2-4 tablespoons of water, cover and microwave on HIGH 8-14 minutes. Stir every 4-5 minutes and check for doneness. When tender, but not mushy, add some butter; season with salt and pepper to taste.

Makes 6-10 servings Freezing not recommended

Per 1/6 recipe: 58 Calories; 4g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs Per 1/8 recipe: 43 Calories; 3g Fat; 1g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs Per 1/10 recipe: 35 Calories; 2g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

BROCCOLI COOKED JUST RIGHT

broccoli_just_right

Ingredients

1 bunch fresh broccoli, about 2 pounds

Salt, to taste

Butter, about 2 tablespoons

Directions

Wash the broccoli, then peel away the tough outer layer of the stems. Cut each stalk into 2-3 spears. Arrange in a large skillet with a lid. Fill with water to 1 inch. Sprinkle with salt; bring to a boil. Turn the heat down to a simmer; cover and cook for 3 minutes. Remove from the heat and drain. Cover the pan and let stand off the heat for 5 minutes before serving. Season, to taste and add butter.

About 5 servings Can be frozen

Per Serving: 75 Calories; 5g Fat; 4g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Net Carbs

MOCKAFONI & CHEESE

mockafoni_and_cheese

Ingredients

16 ounce bag frozen cauliflower

4 ounces cream cheese

2 tablespoons heavy cream

4 ounces cheddar cheese, shredded

2 green onions, finely chopped

1 teaspoon minced chives, optional

1/2 teaspoon salt, or to taste

1/2 teaspoon pepper, or to taste

2 ounces cheddar cheese, shredded

Directions

Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.

Makes 4-6 servings Can be frozen

Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs Per 1/6 Recipe: 217 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs

MOCK TWICE BAKED POTATOES

mock_twice_baked_potatoes

Ingredients

20 ounces frozen cauliflower

1/2 cup sour cream

2 ounces cream cheese, cut up

4 tablespoons butter, divided

2 cups cheddar cheese, divided

6 slices bacon, fried and crumbled, divided

1 teaspoon dry minced onion

1 1/4 teaspoon salt

1/4 teaspoon pepper

Directions

Place the frozen cauliflower in a 1 1/2-quart casserole. Add 1/2 cup water. Cover and microwave on HIGH 7 minutes. Stir and cook another 7 minutes. Let stand 2 minutes. Place in a colander and blot with paper towels to absorb as much moisture as possible.

Place the cauliflower in a food processor with the chopping blade inserted. Add the sour cream, cream cheese, half of the butter, half the cheese, half the bacon, the onion flakes, salt and pepper to processor. Process until desired smoothness.

Butter the same casserole used for cooking the cauliflower and pour the cauliflower mixture in. Top with the remaining butter, cheese and bacon bits. Bake uncovered 25 minutes at 400º or until lightly browned.

Makes about 6 servings Freezing not recommended

Per Serving: 278 Calories; 25g Fat; 10g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

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

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