(adapted from an ancient Betty Crocker cookbook)
1/2 cup egg whites (I used 3 jumbo, probably 4 large)
Sweetener equivalent to 1 1/4 cups sugar (30 packets)
1/4 tsp. salt
1/2 tsp. vanilla extract
2 1/2 cups unsweetened moist shredded coconut
Beat egg whites until fluffy but not stiff. Stir in sweetener, salt, vanilla. Blend in coconut.
I used a measuring tablespoon to form the cookies. Recipe makes about 30 cookies. Bake at 325 about 15 to 20 minutes, or until lightly browned.
Per cookie (30 cookies): about .6g protein, 2g carb, 29 cal
Notes: I've seen unsweetened coconut either in the frozen fruit
area, or in bulk bins, but never in the regular baking aisle. Mine
from the bulk bins is pretty dry, and the first time I made the recipe,
it came out rather dry, so when I made my second batch, I mixed the 2 1/2
cups of dry coconut with about 1/2 cup water and let it sit in the fridge
a little while before making the recipe.
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Ginger Cookies - from Myra’s 1919 Diabetic Cookbook
1/4 cup almond flour
2 eggs, separated
4 saccharin tablets (see note)
1 tablespoon heavy cream
1/2 teaspoon ground ginger
Foam egg yolks with saccharin dissolved in a few drops of water. Beat egg whites until stiff. Add almond flour, ginger and cream to yolks, stir smooth. Fold in egg whites. Drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven.
NOTE: I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.
TOTAL RECIPE:
Protein: 28.51 grams
Fat: 22.31 grams
Carb.: 5.63 grams
Cal: 340
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Spice Cookies - from Myra’s 1919 Diabetic Cookbook
1/4 cup almond flour
2 eggs, separated
3-4 saccharin tablets (see note)
1 tablespoon heavy cream
1 teaspoon mixed spices (cinnamon, cloves & nutmeg)
1-2 tablespoons coarsely shopped blanched almonds
Foam egg yolks with saccharin dissolved in a few drops of water. Beat egg whites until stiff. Add almond flour, spices and cream to yolks, stir smooth. Fold in egg whites. Drop from teaspoon on a buttered tin; flatten out, sprinkle chopped almonds on top, and bake in a moderate oven.
NOTE: I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.
TOTAL RECIPE:
Protein: 31.95 grams
Fat: 31.32 grams
Carb.: 8.47 grams
Cal: 445
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Chocolate (Cocoa) Cookies - from Myra’s 1919 Diabetic Cookbook
3 tablespoons almond flour
2 eggs, separated
4 saccharin tablets (see note)
1 tablespoon cocoa powder
1/2 teaspoon grated lemon rind
1/2 teaspoon ground cinnamon
6-8 drops vanilla extract
Foam egg yolks with saccharin dissolved in a few drops of water. Beat egg whites until stiff. Add almond flour, cocoa, lemon rind and cinnamon to yolks, stir smooth. Fold in egg whites. Drop from teaspoon on a buttered tin; flatten out, and bake in a moderate oven.
NOTE: I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.
TOTAL RECIPE:
Protein: 26.04 grams
Fat: 17.56 grams
Carb.: 6.83 grams
Cal: 289
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Cinnamon Bars – from Myra’s 1919 Diabetic Cookbook
8 tablespoons almond flour
2 eggs, separated
1/2 tablespoon ground cinnamon
3-4 saccharin tablets
Beat egg whites until stiff. Mix the rest of the ingredients together, folding in stiffly beaten egg whites last. Butter a baking pan. Form narrow bars of the mixture and bake in a moderate oven.
NOTE: I'm guessing that a saccharin tablet is equivalent to 1 teaspoon of sugar, so you could probably substitute an equivalent amount of Splenda. Also, I'm pretty sure a "moderate" oven is 350 degrees F.
TOTAL RECIPE:
Protein: 45.58 grams
Fat: 24.08 grams
Carb.: 10.48 grams
Cal: 433
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You can add nuts or coconut or sandwich 2 together with chocolate or Low Carbohydrate jelly… use your imagination.
4 oz cream cheese
4 oz butter (1/2 sweet and 1/2 salted would probably be best)
4oz (by weight) vanilla (or chocolate) protein powder (I use Proformix
soy)
Cream butter and cream cheese together after softening...till just mixed.
Add powder until it resembles streusel and finish mixing by hand until
it is all together... Refrigerate a few hours. I rolled balls (cherry tomato
sized) and flattened slightly. Bake at 350 until edges start to brown.
Cool and eat...
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1 pound Margarine or Butter
4 pounds Powdered Sugar
1 pound Velveeta Cheese
2 cups Nuts, chopped
1 cup Cocoa
2 teaspoons Vanilla
Melt margarine and cheese together. Mix in remaining ingredients.
Spread in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes
enough for a big party.
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For the bottom crust:
I coarsely ground up 1/2 cup almonds (about 2 1/2 ounces) and mixed it with 1/2 cup gluten flour. You might add some Splenda. Then I cut up some butter in to the mixture and patted it into the bottom of an 8 inch square pan.
Bake this at 350 degrees until golden brown.
For the topping I mixed:
1/4 cup Splenda
8 ounces cream cheese
1 egg
2 tbsp. cream
1 tsp. vanilla
1 tbsp. lemon juice
Spread this over the crust and bake for 25 minutes at 350 degrees.
It was great!
I estimate about 45 carbs (w 7.5 carbs fibre) and without Splenda in
the crust. If you cut it into 16 square that would be less than 3
carbs per cookie. You might also look at other ways to save carbs by using
almond flour or soy flour or sweetener tablets instead of the powder.
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Dr. Atkins Vanilla Ice Cream – posted by Dave Bentley
This version does not require an ice cream maker... just a blender. Makes 1 quart or 8 servings (1/2 cup each).
5 egg yolks
3 teaspoons vanilla extract
8 teaspoon-equivalents sugar substitute
1/4 cup water
2 cups heavy cream, whipped
Place yolks, vanilla extract, sugar substitute, and water in blender.
Blend at medium speed for 30 seconds. Fold yolk mixture into whipped
cream. Blend well, being careful not to break down volume of whipped
cream. Empty into refrigerator tray. Freeze for 2 hours. Total
Grams of Carbs 8.8. Grams of Carbs per serving 1.1
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2 squares unsweetened chocolate (16g)
4Tbsp butter (0g)
3T heavy cream (1.5g)
1/2 tsp vanilla (1.5g)
Combine in microwave safe bowl and zap for 1 minute. Stir,
and cook for another minute. Stir in 12 packets sugar substitute
(12g) until smooth. Pour into container and refrigerate, then cut into
small squares. Total carb count = 31g . Cut into 20 pieces
for 1.5g each.
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For future reference, the normal ratio to sweeten cocoa is 1:1 cocoa
to sugar, so 1/2Tbsp of cocoa and 1/2tbsp of equal or whatever should (!)
give you the proper sweetness. Mix the cocoa and sweetener into whipping
cream, then whip it into whipped cream, then put it in bowls and put it
in the freezer to set. It's not unlike chocolate ice cream if it
gets chilled for the right length of time. Taste the mixture before
you whip it to make sure it has enough cocoa/sugar in it – no point in
making it weak. Add a bit of strong coffee if you like coffee.
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1/2 cup of cream whipped
A dash of vanilla
1 packet of the Low Fat/Sugar Free cocoa mix
Mix it together and stick it in the freezer. Every 15 minutes or so
give it a stir with a fork and break up the frozen parts around the edges.
In 30-45 minutes or when it's a good texture serve it up in 2-3 little
cups and ENJOY - it tastes like a Wendy's Frosty!
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I'm gonna make some snow cream. Just waiting on the main ingredient to arrive! :-)
1 cup cream
1 cup water
1/2 cup Splenda (more or less to taste)
1 tsp. stevia
1 tsp. vanilla
3 egg yolks
Whip all ingredients together in large bowl. Add clean snow until
thick and icy! Enjoy in front of warm fire with mug of low carb hot
cocoa.
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Myra's Coconut-Almond Macaroons
4 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Splenda (or equivalent AS)
1/2 cup finely ground, blanched almonds
2 cups shredded, unsweetened coconut
Preheat oven to 325 degrees.
In a mixing bowl, whip the egg whites, salt and vanilla until frothy, then, as you keep whipping, slowly pour in the Splenda. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.
Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2-1 inch apart on the parchment (macaroons don't rise or spread, so you can put them close together).
Bake in the preheated oven for about 20 minutes, or until golden brown.
Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down.
Store in an airtight container.
Makes about 2 dozen macaroons, about 1.67 carbs each. If you make
this recipe with Splenda tablets instead of bulk, the carb count drops
down to about .8 carb each.
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Chocolate Macaroons – from Lisa
2 cups almond meal
1 cup unsweetened coconut
1 1/2 cups Splenda (bulk powder)
3 eggs
1 square of melted bakers chocolate
2 tsp. vanilla
Mix all together well with a mixer. Using a small scoop (#50 scoop)
or a tablespoon, drop icecream scoop shaped cookies onto a baking sheet
covered with parchment paper. Bake at 325 degrees for 20-25 minutes.
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1/3 c. Creme
1 Tbsp. Creme cheese (softened -- I nuked mine 10 sec.)
SF Raspberry Jello mix to taste
Whip the creme a little until it starts to stiffen up, then add the creme cheese and blend. Add Jello mix (dry) to taste. Put in freezer about 15 minutes.
This is great. Tastes a lot like the Texas Gold Strawberry Cheesecake
ice-cream. :-)
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2 1/2 cups almond flour (see NOTE)
1 1/2 cups Splenda
1 teaspoon xanthan gum (see NOTE)
1 cup butter, softened
1 egg
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1/4 teaspoon salt
Mix all ingredients together in a mixer until well blended. Divide
into 4 ziplock bags or plastic covered bowls and flavour according to your
tastes. Refrigerate for at least 4 hours before baking.
Make cookies by forming dough into 1/2-inch balls, placing the balls
on a cookie sheet (I use the air bake pans). Flatten the balls with
the bottom of a glass tumbler dipped in water to about 3/8-inch thick.
Bake at 375 degrees for about 8-12 minutes, until lightly browned. Remove
from cookie sheets and cool.
Entire batch of dough makes about 12 dozen cookies. Entire batch has about 89 carbs, about .62 carb per cookie.
NOTE: I buy almond flour from http://www.almondsonline.com/. If you have a blender or mill, you can grind your own - 8 ounces of blanched almonds makes about 2 cups of almond flour.
NOTE: Xanthan gum is a natural product that add stability to mixtures. Without wheat flour (and the gluten in wheat flour), these cookies come out *very* crumbly. The teaspoon of xanthan gum gives the cookies a very good texture - crisp without falling apart when you pick them up. Xanthan gum is expensive - $9.99 for an 8-ounce bag at Whole Foods - but a little goes a long way.
Flavoring:
Add 1/2-1 teaspoon extract (or 1/4 teaspoon Nature's Flavour) to each
portion. I've found that lemon and orange work *really* well.
Adds negligible amount of carbs. For chocolate cookies, add 1 square melted
unsweetened chocolate to one portion (1/4 recipe), along with an additional
tablespoon or so of Splenda. For this variation, add about .25 carb
to each cookie. For nut cookies, add some chopped walnuts, pecans or macadamia
nuts (try adding macadamia to the chocolate variation). Add appropriate
amount of extra carbs for the added nuts.
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Rob's Chocolate Peanut Butter Protein Bars
2 scoops Designer Protein powder (natural flavour)
Splash of vanilla extract
1 package nutrasweet
4 tablespoons peanut butter
4 tablespoons cream
I combined the first 4 ingredients in a small bowl and folded in the cream. You should come out with something that resembles peanut butter cookie dough... I pressed the "dough" into a 3 inch x 6 inch Tupperware container. I then made a single batch of Lynne’s chocolate and poured it over the top. :)
2 tablespoons butter
1 1oz square unsweetened baking chocolate
Melt above over low heat, then remove from heat and add the following:
1 teaspoon vanilla extract
4 tablespoons cream (i like extra cream in this recipe... it makes
the chocolate more like milk chocolate)
7 packets nutrasweet
Pour the chocolate over the top of the peanut butter "dough" and chill.
Try not to eat the whole thing by yourself in one evening!
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Chocolate-Walnut Brownies – from Myra S.
1/2 cup butter, softened
1 1/2 cups Splenda
2 eggs
1 teaspoon vanilla
2 tablespoons cream (or water or coffee)
1 cup almond flour
1 teaspoon xanthan gum
Pinch salt
1 teaspoon baking soda
4 ounces unsweetened chocolate, melted
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Grease an 8x8 square pan.
In a mixer, cream together the butter and Splenda. Add the eggs, one at a time, incorporating well. Add the vanilla and cream, blending well. In a small bowl, mix together the almond flour, xanthan gum, salt and baking soda. Add the almond flour mixture to the butter mixture, alternating with the chocolate. Fold in the nuts. This makes a very stiff batter - almost dough-like. Spread the batter in the greased pan, and bake for about 15 minutes, or until a knife inserted comes out clean. Cut into 16 1-inch squares.
Makes 16 servings, 3.38 carbs per serving.
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Hot Fudge Sundae Topping – from Marcy
I make homemade ice cream regularly and have found DaVinci syrups much too thin to make a good ice cream topping. Today I took 1/4 cup of chocolate DaVinci syrup (with Splenda) and heated it with 1 tsp. of Arrowroot and 1/2 ounce of Baker's chocolate.
It thickened beautifully and when the ice cream was ready, I reheated
the syrup in the microwave for 15 seconds and had a fantastic hot fudge
sundae.
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2 eggs
1 cup sweetener of choice or to taste (I use 22 pkts. Equal)
1/4 tsp. maple flavouring
1/4 C butter, melted
1 tsp. vanilla
1/4 C arrowroot
1 tsp. baking powder
1/4 tsp. salt
1 C unsweetened coconut, finely chopped
1/2 C chopped walnuts
1/4 C cranberries (cooked until they pop and lightly sweetened)
Beat eggs, sweetener and maple flavouring in medium bowl; mix in melted
butter and vanilla. Combine flour, baking powder and salt in small bowl;
stir into egg mixture (I *beat* into egg mixture which increased the volume
a bit). Mix in coconut, walnuts and cooked cranberries. Spread batter evenly
in greased 8-inch baking pan.
Bake in preheated 350 deg. oven until browned and toothpick inserted
in centre comes out clean, about 20 minutes. Cool in pan on wire rack;
cut into squares.
Makes 16 bars.
Total: Approximately 50 carbs - 16 pieces equal about 3.2 per piece. If you deduct fiber, even less. (of course, the sweetener has carbs)
Notes: The original recipe called for 1/2 C margarine (butter). We found that too greasy. I also found that no matter how well I greased the pan, they stuck. I solved that problem by lining the pan with parchment paper and spraying with Pam. Eventually I intend to get a Teflon pan and try that.
Since there's no flour in these they don't rise very much. I eventually began making them in disposable meatloaf pans (I don't dispose ... I wash). The last batch I made (Tues.) I added 2 tsp. of baking powder. They raised higher and we're satisfied with the results. This might have added up to 1 carb. Instead of cutting into squares now we slice thin like a fruitcake. Since we're both on maintenance now, I have increased the cranberries to 1/2 cup.
After cooling on wire racks, I put in freezer until firm. If you cut while warm they will crumble. After they are firm, I keep in refrigerator.
I began by using dried persimmons, chopped, because I have a persimmon
tree and dried all the persimmons. The original recipe calls for raisins
which are really a carb no-no. Then I dried some cranberries and that worked
well, but drying cranberries is a long process with very little finished
product, and we can't seem to buy dried cranberries that aren't sugared.
So, I tried the cranberries without drying them. They work well and taste
better than the dried.
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Chocolate Orange Candy - from Bunnie
I've tried making some of the low-carb chocolate recipes floating about
and never liked the results too much,
even when using Splenda as a sweetener. So tonight I experimented a
bit and came up with this:
1 ounce unsweetened chocolate
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange flavouring
8-10 teaspoons granular Splenda (or use 4-5 packets)
Put the chocolate in a microwave safe container and nuke on medium power 1 to 1 1/2 minutes. The chocolate should just be starting to melt. Pour in the cream and nuke at low power 2 to 3 minutes, stirring occasionally until chocolate is melted and mixture is smooth and creamy - watch carefully so the cream doesn't overheat and scald. Let cool a few minutes, then stir in vanilla, orange flavouring and Splenda. Spoon into small tinfoil cups and chill 1-2 hours.
I was happy with how this turned out; nearly as satisfying as the real
thing. I'd estimate the carb count to be 15-16 grams for the entire batch:
figuring in 8 grams for the chocolate, 1.65 for the cream, 4-5 for spleen
and 1 or 2 carbs for the flavourings. I got 5 pieces out of the batch,
but they could be made bigger or smaller. I used Ghirardelli unsweetened
chocolate this time instead of the usual Bakers brand, and I think it made
a big difference in taste. Similar recipes call for butter, but I left
this out because I don't care for the waxy feel it gives and I think it
tastes better without the butter. Next time I'm going to try rolling the
chilled chocolate in unsweetened cocoa powder, truffle style. This is only
worth doing if you can find a high quality cocoa though - not Hersheys
or Nestle.
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