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<blockquote data-quote="Defren" data-source="post: 269201" data-attributes="member: 41817"><p>A friend sent me some recipes and said it was fine I shared them, so here they are. She is in the US so may need a little modifying.</p><p></p><p>Oopsie Coffee Crumb Cake</p><p></p><p>Oopsie batter:</p><p>6 eggs, separated</p><p>6 oz. cream cheese, softened</p><p>1/2 cup sugar equivalent substitute</p><p>1/4 cup protein powder</p><p>1 tsp vanilla extract</p><p>1/4 tsp cream of tartar</p><p>1 tsp cinnamon</p><p></p><p>Crumb topping:</p><p>1 1/2 cups finely ground almond flour</p><p>2 tsp cinnamon</p><p>1/2 cup brown sugar equivalent substitute</p><p>1/2 stick (1/4 cup) cold butter, cubed</p><p></p><p>Glaze (optional):</p><p>1/2 cup heavy whipping cream</p><p>1 Tbsp sugar equivalent substitute</p><p>1 tsp cinnamon</p><p>2 tsp softened butter</p><p></p><p>Preheat oven to 300 degrees Fahrenheit.</p><p></p><p>Prepare Oopsie batter:</p><p>Separate the egg yolks from the whites. Whip the whites with the cream of tartar until stiff peaks form.</p><p></p><p>Prepare other moist ingredients:</p><p>Beat the egg yolks with cream cheese, substitute sweetener, protein powder, vanilla extract, and cinnamon. Fold this mixture with the eggs whites gently as not to deflate the whites.</p><p></p><p>Spoon mixture in an 8 inch square baking dish lined with parchment paper. You can also use an 8 inch spring form pan, generously greased with butter. Set aside.</p><p></p><p>Prepare the crumb topping:</p><p>Place almond flour, brown sugar substitute, cinnamon and butter in a bowl and combine with your fingers (or a fork or pastry cutter) until well combined. It won’t be crumbly, but it will hold together. Add half of the crumb topping to the Oopsie batter evenly (it may sink to the bottom).</p><p></p><p>About half way through baking the cake, remove cake and add the remaining topping. Continue baking. While the cake should bake for 40-50 minutes, Diana says to be sure to start testing the batter after 30 minutes with a toothpick to test for doneness (a clean toothpick), as some ovens cook hotter than others.</p><p></p><p>To prepare the glaze:</p><p>Combine heavy cream, sweetener and cinnamon in a heat-proof measuring cup. Heat in microwave or small sauce pan until sweetener has dissolved. Mix well, adding butter and mix again. You can whip this to make it thicker when it’s well chilled. Drizzle glaze on semi cooled crumb cake. Keep refrigerated.</p><p></p><p>This cake is best served the next day, even though it may be hard to resist. It gives the ingredients time to come together.</p><p></p><p>Servings: 9</p><p></p><p>Nutritional information for 1/9th of the recipe without glaze: Calories: 330, Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Protein: 12.2g, Fat: 29.8g</p><p>Nutritional information for 1/9th of the recipe with glaze: Calories: 394, Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Protein: 12.3g, Fat: 36.9g</p><p></p><p></p><p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p><p></p><p>You Won’t Believe it’s Cauliflower Pizza Crust</p><p>1 cup cooked, riced cauliflower*</p><p>1 egg</p><p>1 cup mozzarella cheese</p><p>1/2 tsp fennel</p><p>1 tsp oregano</p><p>2 tsp parsley</p><p>**pizza or alfredo sauce</p><p>toppings (make sure meats are cooked)</p><p>mozzarella cheese</p><p>Preheat oven to 450 degrees Farenheit.</p><p>Spray a cookie sheet with non-stick spray.</p><p>In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley.</p><p>Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe).</p><p>Remove the pan from the oven. To the crust, add sauce, then toppings and cheese.</p><p>Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **.</p><p> </p><p>Notes:</p><p>*I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.)</p><p>** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow.</p><p>*** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you.</p><p></p><p></p><p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p><p></p><p></p><p>Flapjack recipe -</p><p></p><p>- 100g golden linseed, ground</p><p>- 75 g melted butter</p><p>- 3-4 tblsp no carb maple syrup</p><p>- big dollop ginger and cinnamon</p><p></p><p>Mix all together place in fridge to cool. Can be used as a cheesecake base.</p><p></p><p></p><p>~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</p><p></p><p></p><p>Low Carb Snickerdoodles</p><p></p><p> 1/2 cup butter</p><p> 1 1/2 cups almond flour</p><p> 1 cup Splenda sugar substitute</p><p> 1 egg</p><p> 1/2 teaspoon vanilla</p><p> 1/4 teaspoon baking soda</p><p> 1/4 teaspoon cream of tartar</p><p> 2 tablespoons Splenda sugar substitute</p><p> 1 teaspoon ground cinnamon</p><p></p><p> In a mixing bowl beat butter with an electric mixer on</p><p> medium to high speed for 30 seconds.</p><p> Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.</p><p> Beat until thoroughly combined.</p><p> Beat in the remaining flour.</p><p> Cover and chill for 1 hour.</p><p> Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.</p><p> Shape dough into 1 inch balls (should make about 30 balls).</p><p> Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.</p><p> Bake at 350°F for 10 to 12 minutes.</p></blockquote><p></p>
[QUOTE="Defren, post: 269201, member: 41817"] A friend sent me some recipes and said it was fine I shared them, so here they are. She is in the US so may need a little modifying. Oopsie Coffee Crumb Cake Oopsie batter: 6 eggs, separated 6 oz. cream cheese, softened 1/2 cup sugar equivalent substitute 1/4 cup protein powder 1 tsp vanilla extract 1/4 tsp cream of tartar 1 tsp cinnamon Crumb topping: 1 1/2 cups finely ground almond flour 2 tsp cinnamon 1/2 cup brown sugar equivalent substitute 1/2 stick (1/4 cup) cold butter, cubed Glaze (optional): 1/2 cup heavy whipping cream 1 Tbsp sugar equivalent substitute 1 tsp cinnamon 2 tsp softened butter Preheat oven to 300 degrees Fahrenheit. Prepare Oopsie batter: Separate the egg yolks from the whites. Whip the whites with the cream of tartar until stiff peaks form. Prepare other moist ingredients: Beat the egg yolks with cream cheese, substitute sweetener, protein powder, vanilla extract, and cinnamon. Fold this mixture with the eggs whites gently as not to deflate the whites. Spoon mixture in an 8 inch square baking dish lined with parchment paper. You can also use an 8 inch spring form pan, generously greased with butter. Set aside. Prepare the crumb topping: Place almond flour, brown sugar substitute, cinnamon and butter in a bowl and combine with your fingers (or a fork or pastry cutter) until well combined. It won’t be crumbly, but it will hold together. Add half of the crumb topping to the Oopsie batter evenly (it may sink to the bottom). About half way through baking the cake, remove cake and add the remaining topping. Continue baking. While the cake should bake for 40-50 minutes, Diana says to be sure to start testing the batter after 30 minutes with a toothpick to test for doneness (a clean toothpick), as some ovens cook hotter than others. To prepare the glaze: Combine heavy cream, sweetener and cinnamon in a heat-proof measuring cup. Heat in microwave or small sauce pan until sweetener has dissolved. Mix well, adding butter and mix again. You can whip this to make it thicker when it’s well chilled. Drizzle glaze on semi cooled crumb cake. Keep refrigerated. This cake is best served the next day, even though it may be hard to resist. It gives the ingredients time to come together. Servings: 9 Nutritional information for 1/9th of the recipe without glaze: Calories: 330, Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Protein: 12.2g, Fat: 29.8g Nutritional information for 1/9th of the recipe with glaze: Calories: 394, Carbohydrates: 6g, Fiber: 2g, Net Carbohydrates: 4g, Protein: 12.3g, Fat: 36.9g ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ You Won’t Believe it’s Cauliflower Pizza Crust 1 cup cooked, riced cauliflower* 1 egg 1 cup mozzarella cheese 1/2 tsp fennel 1 tsp oregano 2 tsp parsley **pizza or alfredo sauce toppings (make sure meats are cooked) mozzarella cheese Preheat oven to 450 degrees Farenheit. Spray a cookie sheet with non-stick spray. In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with fennel, oregano and parsley. Bake at 450 degrees for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. Place under a broiler (grill for the Europeans) at high heat just until cheese is melted **. Notes: *I use frozen cauliflower prepared according to package directions. After cooked and slightly cooled, I shred cauliflower with a cheese grater, and then measure for the recipe. (Don’t pack down the cup with cauliflower. Just fill it with a spoon or the cup itself.) ** The pizza sauce I use is Great Value Pizza sauce from Wal-Mart. At only 3 net carbs per quarter cup, you get a lot of punch for little carbohydrate pow. *** You can try re-baking the pizza at 450 once you add toppings if desired, but the crust is not quite as crusty. There is a minimal difference, so see what works best for you. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Flapjack recipe - - 100g golden linseed, ground - 75 g melted butter - 3-4 tblsp no carb maple syrup - big dollop ginger and cinnamon Mix all together place in fridge to cool. Can be used as a cheesecake base. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Low Carb Snickerdoodles 1/2 cup butter 1 1/2 cups almond flour 1 cup Splenda sugar substitute 1 egg 1/2 teaspoon vanilla 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 2 tablespoons Splenda sugar substitute 1 teaspoon ground cinnamon In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar. Beat until thoroughly combined. Beat in the remaining flour. Cover and chill for 1 hour. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl. Shape dough into 1 inch balls (should make about 30 balls). Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet. Bake at 350°F for 10 to 12 minutes. [/QUOTE]
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