Recipes (Desserts)

PUMPKIN CHEESECAKE 1 pkg plain gelatin 1/4 c water 8 oz soft cream cheese 1 c heavy cream 1 t vanilla 1/2 c pumpkin puree 1 t cinnamon dash nutmeg, cloves 12 pkts of sweetener Whip 3/4 c cream til very stiff; set aside. Dissolve gelatin in cold water. Heat 1/4 cup cream in a medium bowl in the microwave til very hot. Cut cream cheese in small pieces and add to cream. Add gelatin, vanilla, spices, pumpkin, and sweetener. Beat well with electric mixer. Fold in whipped cream. Line regular size muffin cups with paper and divide mixture evenly among the 12 cups. Refrigerate about 2 hours til firm. (Makes 12 with 2.1 carbs ea) This is one of my favorites.

CHEESECAKE MUFFINS   1 pkg gelatin (plain) 1 c boiling water 16 oz soft cream cheese 1 t vanilla 16 pkgs Equal 1 oz unsw. Chocolate, melted (optional) Dissolve gelatin in boiling water and stir well. Cut cheese into small pieces and place in dissolved gelatin. Add melted chocolate (if using) and mix. Add vanilla, sweetener and beat well with electric mixer (2 min. on med/hi). Pour into buttered pie pan or 12 muffin cups. (If using muffin cups, put cupcake paper in cup first). Chill til firm, 2-3 hours. (Makes 12 muffins. Total=42.5 carbs; 3.5 ea.)

NO-BAKE CHEESECAKE 1 pkg SF Jello, any flavor 1 c boiling water 12 oz soft cream cheese 1 cup ricotta cheese 12 pkgs Equal 1/2 cup heavy cream Dissolve gelatin in boiling water and stir well. Blend cream cheese & ricotta in separate bowl with electric mixer. Whip in the Equal. Add gelatin mixture and blend til smooth. Whip the cream to heavy peak stage. Fold in jello mixture. Pour into paper-lined muffin cups and refrigerate til set. Makes 10. Total=39 carbs; 3.9 ea.

CREAMY CHEESECAKE Crust: 2 cups nuts 2 pkts Splenda 3 Tbsp melted butter Filling: 16 oz cream cheese 10 pkts Splenda 3 large eggs 2 teas. vanilla 2 teas. almond extract 1/4 tsp salt 1 cup sour cream Place nuts in food processor; pulse til ground but not paste. Add splenda and butter and pulse to combine. Pour into 9" springform pan and press with fingers on bottom and up sides. Bake at 350 for 10 min. Remove from oven and cool. Place cream cheese and splenda in processor and process til smooth. Add eggs, one at a time, blending well after each. Add extracts and salt; pulse to combine. Add sour cream and pulse to combine. Pour filling into prepared crush. Bake at 350 for 40 min. Turn off oven, let cheesecake cool for one hour without opening door. Chill several hours or overnight. 8 good-size slices @ 11 carb, 4 fiber, 540 cal, 50 fat, 14 protein. If you don't make the crust, counts are 4 carb, 292 cal, 27 fat, 7 protein. This tasted like a real cheesecake, but I felt the crust overpowered it. I used a mix of almonds and pecans, and might just try a sprinkling over the bottom next time.

Jello/Pudding

BUTTERSCOTCH FLUFF   8 oz soft cream cheese 1 cup heavy whipping cream 1 cup cold water dash vanilla 2 t pumpkin pie spice pkg SF/FF Butterscotch pudding mix Beat soft cream cheese with electric mixer til smooth. Add cream and beat. Add cold water and beat til thickens a little. Add pudding powder, vanilla and pumpkin pie spice and beat til blended well. Pour into individual cups and refrigerate at least 2 hours. (Total=42 carbs. I divide into 6 LARGE portions, 7 carbs ea. You could make 8 servings at 5.3 ea. ( This is our FAVORITE dessert	CREAMY JELLO DESSERT   1 pkg SF jello 1 1/4 cups water 1/2 cup heavy cream Mix jello with 1 cup boiling water, stir til dissolved. Combine remaining water and cream and add to jello. Pour into dishes, chill 4 hours. Will separate into 2 layers. (Total =4 carbs).
CHOC. RASPBERRY CHEESECAKE  DEL. SF raspberry Jello 1 cup boiling water 4 oz cream cheese cut in pieces 1 oz unsw. Chocolate 3/4 cup cold water 1/2 cup heavy whipping cream Dissolve Jello in boiling water. Stir in cream cheese. Add melted chocolate. Pour into blender and blend well. Add cold water and cream. Mix in blender for at least 2 minutes. Pour into dishes and refrigerate until firm. (serves 4 @ 4.1 carbs ea.) I only had cherry Jello in the house so I used that with two capfuls of raspberry extract. This is terrific.	PUDDING FROZEN DESSERT 8 oz soft cream cheese (8) 1 1/2 cups heavy cream (10) 1/2 pkg SF vanilla pudding (12) 4 pkts Splenda (4) 2 caps fruit flavored extract (2?) Whip together and spoon into cake decorating bag with large tip. Or use baggie and cut one corner off. Make "plops" about cookie size on wax paper lined cookie sheet. Freeze, then transfer to container and keep in freezer. (Makes 30 @ 1.2 carbs ea.) These are great! Can use any pudding mix and any extract. I may try 1/2 container of Crystal Light lemonade instead of extract and cut back on Splenda.
LEMON BERRY HEAVEN 8 oz soft cream cheese (8) 1/4 cup Splenda (6) 1/2 cup heavy whipping cream (4) 1 pkg SF lemon jello 1/2 c frozen unsw. Blueberries (12) With mixer, beat soft cream cheese with splenda. Add cream and beat til smooth. Add jello and beat til well blended. Stir in frozen berries. Refrigerate til ready. (Total 30 carbs - serves (serves 4 @ 7.5 carbs ea.) This is high in carbs and not for induction! This was real lemony and the berries were a treat, but you could leave them out for a lower carb count.

Desserts

"back to top")

BREAD PUDDING   3 oz bag plain pork rinds, lightly crushed 2 eggs 1/2 cup heavy cream 1/2 cup water 1/4 cup splenda or AS 1 t vanilla 1 t cinnamon Mix cream, eggs, water, sweetener, vanilla and cinnamon. Butter 1 or 1 1/2 qt. Casserole dish. Put lightly crushed pork rinds in dish and pour liquid over. Preheat oven to 350 and let casserole sit while it preheats so pork rinds can absorb some liquid. Sprinkle with cinnamon. Bake 30-40 min til top lightly browned. Tasts best warm. (Total=13.8 carbs. Serves 2-4 )	HOT CHOCOLATE   1 t unsweetened cocoa 1 pkg Equal or Sweet n'Low dash salt dash cinnamon 1/2 cup boiling water 2-3 T heavy cream Place first 4 ingredients in cup. Add water and cream and stir. (Can add a shot of sugar-free syrup). (Total=3.2 carbs)
BROWNIES 2 eggs 1/2 c butter, softened 1 oz unsweetened chocolate 2 t chocolate extract 2 T water 2 T soy flour 8 pkts AS 3 T creme de cacao Preheat oven to 350. Cream butter, add eggs one at a time, beating well. Melt chocolate with extract and water (microwave or double boiler). Add melted chocolate, and other ingredients to butter. Mix well. Taste for sweetness and add more sweetener if desired. Grease 1 1/2 qt flat baking pan. Pour batter into pan and bake 15 minutes. (30 squares, Total carbs 60) I didn't have the extract or creme de cacao, so I used an additional 1/2 oz unsweetened chocolate. I also didn't use the nuts, but would have liked them. These have a good texture, and "chocolately" taste, but aren't real sweet. Also, I cut them into 20 squares (30 was ridiculous!)	LEMON MOUSSE 2 oz soft cream cheese 1/4 cup lemon juice 4 packs of Equal 1 c heavy cream 1 t lemon extract Beat cream cheese and sweetener with mixer til smooth. Slowly add lemon juice and mix til smooth and creamy. Add heavy cream and lemon extract. Beat until fluffy and heavy cream will hold "soft peaks." Refrigerate. (Serves 4: 5 carb, 32 g fat, 310 cal ea.) I didn't have heavy cream and substituted light, but it wouldn't "stiffen." I dissolved some unflavored gelatin in cold water and added, and it turned out more like a cheesecake. This tastes great.
CHOCOLATE PEANUT BUTTER PARFAITS 1 1/2 cups + 2 T heavy cream 1 cup water 2 T chunky peanut butter 1 pkg SF Jello Instant Chocolate Fudge pudding & pie filling (or plain chocolate) finely chopped peanuts (optional) Add 2 T of cream to peanut butter and stir til blended. Whip 1/2 cup heavy cream, then fold it into the peanut butter. Pour the remaining 1 cup cream and 1 cup water into a mixing bowl. Add pudding mix and beat with wire whisk 2 min. Spoon half the pudding mix into 6 parfait glasses. Cover with whipped cream/peanut butter mixture, top with remaining pudding mix, and sprinkle with chopped peanuts if desired. Refrigerate. (6 @ 8.1 carb; 25.8 g fat, 270 cal). This is rich so you could probably put it into 8 dishes (I used custard cups 'cause I didn't have parfait glasses!), and have 6.1 carbs ea.	CINNAMON BREAD PUDDING 1/3 cup cream 1/3 cup water 1 T butter 1 egg 4 pkgs Splenda 3/4 t cinnamon dash cloves, nutmeg, salt 2 cups cubed low-carb bread * Preheat oven 350. Heat milk and butter in microwave til butter melted; cool slightly. Beat egg til foamy; mix in other ingredients except bread. Mix milk mixture and egg mixture; add bread and stir. Spoon into ungreased 1 1/2 qt. Casserole. Place casserole dish in roasting pan and add 1" hot water into roasting pan. Bake, uncovered, 40-45 min, til knife inserted comes out clean. (Serves 3: 5.5 carbs, 16 fat, 201 cal) * I used my Low-Carb Bread Substitute, but instead of soy protein isolate, I used whey protein isolate. The bread came out very "eggy" and I cut the whole loaf into cubes and used them all for this recipe.
"APPLE" CRUMB CAKE - Dottie Batter: 1/3 c oat flour (12) 1/3 c vanilla protein powder (3) 2 T white flour (10) 2 t baking powder 2 t lemon juice (1) 1/2 cup Splenda (12) 4 beaten eggs (2.4) 3 T oil 3 T heavy cream (1.5) 1 t vanilla extract (1) 1 t apple extract (op) "Apple" Topping: 1 jicama - peeled and sliced (10.6-cup) 2 t Splenda (1.5) 2 t lemon juice (1) Crumb Topping: 1/4 c vanilla protein powder (1.5) 2 T oat flour (5) 3 T Splenda (2) 1/4 c soft butter little cinnamon Mix little water, splenda and lemon juice in pan and saute jicama slices til soft. Remove and drain. Preheat oven to 350 and spray 8" round pan (or square) with Pam. Mix all batter ingredients with hand mixer, and add 1/4 cup water. Can add more water if needed to make thicker than normal cake batter. Pour into pan and bake for 20 min til set. Meanwhile, mix crumb topping ingredients by hand til crumbly. After 20 min, remove cake from oven, layer "apple" slices on top and top with crumb mixture. Bake additional 20-25 min. (Total 65g carb - 9 servings at 7.2 ea.) Jicama has a texture EXACTLY like apples, and very little flavor, so it tastes like apples when mixed with sweetener and cinnamon. Recipe called for adding raw jicama slices, but they didn't cook and were hard, so I suggest poaching them first. This is high in carbs but is a real treat.	SWEDISH NUTS 1 egg white 2 cups pecan halves 2/3 cup splenda 2 tsp cinnamon 2 tbsp DaVinci SF vanilla syrup Heat oven to 300. Grease a cookie sheet. Mix egg white and pecans til pecans coated and sticky. Mix other ingredients and stir into nuts. Spread out in single layer and bake 30 min til toasted. Total: 51 carbs, 19 fiber, 1500 cal, 146 fat, 20 protein.

Pies

LAYERED PEANUT BUTTER PIE   CRUST: 1 c crushed or ground pecans 4 t melted butter   CHOCOLATE: 2 T butter 1 oz unsw chocolate 2 T cream 1 t vanilla 8 pkgs Equal   PEANUT BUTTER: 5 T peanut butter 4 oz cream cheese 1/3 c Splenda   WHIPPED CREAM: 1 cup heavy cream 1 t vanilla 1 T cocoa 1. Crust: mix pecans and butter. Pour in pie plate, spread to cover bottom of plate and put in freezer. 2. Chocolate layer: Melt butter and chocolate in microwave approx. 2 min. Mix in cream and vanilla. Stir well. Add equal. Pour over frozen pie crust and put back in freezer. 3. Peanut Butter layer: Mix peanut butter, cream cheese and splenda with food processor or blender. Spread over frozen pie. 4. Whip cream with vanilla and cocoa til stiff peaks. Spread over pie and refrigerate. Serves 12, 5.3 carbs each. This pie is a lot of work but it tastes great. 12 slices from a pie are very small, but they are rich. The pie is only about 1 1/2" high.

Cookies

ANN'S PEANUT BUTTER COOKIES   2 eggs 1/2 c splenda (or AS to = 1/2 c sugar 1/2 cup butter (1 stick) 1/2 cup peanut butter 1 t vanilla 1/8 t salt 1/4 t baking soda 3/4 cup protein powder (or isolate)   In mixing bowl, cream butter and sweetener. Add eggs and beat well. Add peanut butter and vanilla and blend well. Add protein powder, salt and baking soda. Mix to form a moderately stiff dough. (I used food processor). Place by rounded teaspoons on cookie sheet, press down with fork, and bake in preheated 300 oven for 15-20 minutes. (25 cookies, 1.5 carbs ea) These are real cookies, they don't fall apart in your hand. They're not real sweet, and they were a little dry, but most peanut butter cookies (even "real" ones) are like that to me.	RANI'S CHOCOLATE CHIP COOKIES 1 cup splenda 1 egg 1/2 cup butter (1 stick), softened 1/2 t baking powder 1/4 t salt (unless butter is salted) 1 T vanilla 1 cup soy protein isolate (can use soy-whey blend) 2 T sugar free maple syrup 1 T Brown Sweet'N'Low (NOT same as Brown Sugar Twin) 1 oz unsw. Chocolate Preheat oven 325. Cream butter, add sweeteners and egg and combine well. Add all remaining ingredients except chocolate and mix well. Shave chocolate into bits and chunks with paring knife and stir into batter. Spray cookie sheet with non-stick spray. Drop batter by spoonsfuls, making 24 cookies. Bake about 15 min. (T=43.1 carb. Ea.= 1.8 carb, 4.5 g fat, 55 cal) These were some of the best cookies I ever had. I admit I was wary of adding unsweetened chocolate, so I cheated and added 2 T of regular semi-sweet choc chips. But the cookies would have been great without the chocolate, so you can save some carbs that way.
CHERYL'S SNICKERDOODLES   1/2 c butter, softened 3 oz cream cheese, softened pkg SF instant vanilla pudding mix 6 pkts Splenda (or 12 t) 1 t vanilla 1 c soy protein isolate 3/4 c nuts chopped (or ground) 1/4 c heavy cream (approx.) Splenda/cinnamon blend Preheat oven 350. Grease cookie sheets. Cream butter and cream cheese til smooth. Add pudding and mix. Add vanilla, splenda, soy isolate and nuts. Add as much of cram as you need to create soft dough (I used about 1/8 cup). Roll dough into 36 small balls. Place on cookie sheet. Mix splenda and cinnamon in dish, dip bottom of a glass in the mixture, and use to flatten cookies. Dip before flattening each cookie. Bake 10-12 min. Cool on wire racks. (Makes 36 @ 1.2 carb, 4 g fat, 47 cal ea. - based on 1 oz almonds, and 4 t splenda and 1/2 t cinnamon as topping) Variation: Chocolate Nut: use choc. Pudding mix and add 1 t chocolate extract. Use plain splenda, w/o cinnamon for topping. Lemon Pecan: use lemon pudding mix and add 1/2 t lemon extract. These are great cookies!!!	HAZELNUT SHORTBREAD (Dana Carpender)   2 sticks butter, soft 2 cups hazelnuts (16) 1/2 c Splenda (12) 1 egg (.8) 1/2 t salt 1/4 t baking powder (.5) 1 cup vanilla whey powder (6) 1 T cinnamon (2.1) Preheat oven 325. Grind hazelnuts to fine meal. Beat butter til fluffy. Add Splenda, beating well, then egg, and beat. Add salt, baking powder and half hazelnuts. Beat well, add remaining nuts, and beat. Add whey powder and mix well. (Should have soft, sticky dough). Line a cookie sheet (11 1/2 x 15 1/2) with parchment and turn dough onto parchment. Use spatula and smooth dough into even layer, about 1/4" thick. Bake 25-30 min til golden. Score immediately - if you wait til cookies cool, they will crumble. Total 37.4 - 77 @ .5 ea. These are the BEST! I used ground pecans instead of hazelnuts. Orig. recipe called for 2 T water, which mine didn't need, and I added cinnamon. If dough is hard to spread, you can put another piece of parchment on top and press to spread the dough, but I found that more difficult.
PEPPERIDGE FARM GENEVA COOKIES (Dottie)   3 egg whites (1.8) dash cream of tartar 10 pkts Splenda (5) 1 tsp vanilla (1.5) 1 tsp cinnamon (.7) 1/4 t nutmeg 1 cup almond flour/meal (4) 4 T chopped almonds (4) 1 DeLites dark chocolate bar Preheat oven 325. Heavily spray a cookie sheet with cooking spray. Beat whites with cream of tartar til almost stiff. Add cinnamon, nutmeg, and sweetener and beat til stiff. Beat in vanilla. Fold in almond meal gently. Spoon onto cookie sheets in small mounds. Bake til lightly browned on top and slightly firm to touch, about 12 minutes. Melt chocolate. Dip or drizzle cookies with chocolate, then sprinkle nuts over. Makes about 30. Total 17 carbs - .6 ea. These were like hearty meringues, and with the chocolate and nuts on top, are terrific! They are a bit of work, however. I didn't have the chocolate bar, so I used unsweetened chocolate and a little liquid splenda. This will change the carb count.	CHOCOLATE CHUNK COOKIES 1 1/4 cups almond flour 1 cup plain (or vanilla) whey protein powder 1 teas baking powder 1/2 teas baking soda 2 teas cinnamon 1 egg 2 egg whites 2 teas vanilla 14 Tbsp unsalted butter 2 Tbsp oil 1 1/2 cups splenda granular 4 bars dark chocolate-sugar free * Preheat oven to 350. Combine almond flour with protein powder, baking powder & soda, and cinnamon. Set aside. Melt, then cool butter in large bowl. Add oil and mix. Add splenda to butter/oil mixture. Add egg and whites to mixture - whisk or stir well. Add dry mixture and stir well. Add chopped up chocolate bars and stir. Line cookie sheets with parchment paper and drop dough by large spoonsful. Bake approx. 10 min til lightly browned. Makes 36 cookies @ 1.4 effective carbs ea. *I didn't have the chocolate bars so I mixed the following: 1 1/2 T butter 3 T splenda 4 1/2 T unsweetened cocoa Melt butter in microwave in 6" square plastic container. Stir in splenda and cocoa and put in freezer til firm. Pop chocolate out of container and cut up. Nutrition counts using "homemade chips": 36 cookies @ 1.8 carbs (less fiber); 87 cal, 8.7 fat, 5 protein. These do not spread and are like little puffy muffins - texture is more cake-like than cookies, but they taste great. Best the first day, a little dry the second. They are not too sweet and I may use 1 cup splenda, 1/2 cup sweet & low next time.
MYRA'S BASIC COOKIE RECIPE 2 1/2 cups almond flour 1 1/2 cups splenda 1 tsp guar or xanthan gum 1 cup butter, soft 1 egg 1 1/2 tsp baking powder 1 tsp vanilla 1/4 tsp salt Mix all ingredients in mixer til blended. Divide into 4 bowls and flavor according to your tastes. Refrigerate at least 4 hours before baking. Make cookies by forming dough into 1/2" balls, placing on cookie sheet. Dip bottom of a glass in splenda (or splenda/cinnamon) mixture and flatten balls. Bake at 375 8-12 min, til lightly browned. (12 doz cookies @ .62 carbs ea) Flavoring: add 1 tsp extract to each portion. For chocolate, add 1 oz melted unsweetened chocolate to one portion, and additional tablespoon of Splenda. (add .25 carbs for chocolate). I MADE HALF THE RECIPE AND CUT THAT IN HALF. I ADDED CHOCOLATE TO ONE-HALF AND LEFT OTHER HALF PLAIN, USING CINNAMON/SPLENDA MIXTURE TO TOP. I DIDN'T GET NEARLY 6 DOZ COOKIES, WHICH WOULD RAISE THE CARB COUNT. THE CHOCOLATE WERE A LITTLE BLAND, BUT THE VANILLA ONES WERE GREAT.