Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 01-10-2013, 06:55 PM   #1111
Blabbermouth!!!
 
lotus33's Avatar
 
Join Date: Feb 2010
Posts: 5,131
Gallery: lotus33
Stats: 220/214/130
WOE: smash up of a few
Start Date: 3-17-14
I just baked them like the instructions in the first post. 350 for 20 min
lotus33 is offline   Reply With Quote

Sponsored Links
Old 01-11-2013, 08:50 AM   #1112
Senior LCF Member
 
Cablegriz's Avatar
 
Join Date: Dec 2002
Location: Wernersville, PA
Posts: 927
Gallery: Cablegriz
Stats: 218/178/200/140
WOE: LC, Insulin Resistant on Metformin HCL 2000mg
Start Date: April 23, 2010 a restart for my health
Quote:
Originally Posted by mrshill45 View Post
Did you add the chocolate chips prior to baking? I have some in the oven right now and I melted some sugar free chocolate and added it to the top. I just do not know if will work. Keeping my fingers crossed.
Yes, added before baking to the top. maintained their shape.
Cablegriz is offline   Reply With Quote
Old 01-17-2013, 12:15 PM   #1113
Major LCF Poster!
 
MzMelissa's Avatar
 
Join Date: May 2008
Location: Kyle, Tx
Posts: 1,542
Gallery: MzMelissa
Stats: Highest: 434 restart 343/263/180
WOE: wls, low carb
Start Date: Aug 15, 2010
Quote:
Originally Posted by lotus33 View Post
OH boy! Made a batch of buffalo chicken ones tonight!


16 oz cream cheese
2 eggs
2.5 oz red hot sauce
1/4 cup shredded sharp cheddar
1 cup cooked shredded chicken
Oh my where has this been all my life?
MzMelissa is offline   Reply With Quote
Old 01-17-2013, 01:16 PM   #1114
Blabbermouth!!!
 
lotus33's Avatar
 
Join Date: Feb 2010
Posts: 5,131
Gallery: lotus33
Stats: 220/214/130
WOE: smash up of a few
Start Date: 3-17-14
Quote:
Originally Posted by MzMelissa View Post
Oh my where has this been all my life?
Yup not a bad way to start the day!


DH doesn't like them cold but it doesn't bother me. He warms his up like 10 secs to take the chill off.
lotus33 is offline   Reply With Quote
Old 01-17-2013, 01:19 PM   #1115
Major LCF Poster!
 
MzMelissa's Avatar
 
Join Date: May 2008
Location: Kyle, Tx
Posts: 1,542
Gallery: MzMelissa
Stats: Highest: 434 restart 343/263/180
WOE: wls, low carb
Start Date: Aug 15, 2010
Quote:
Originally Posted by lotus33 View Post
Yup not a bad way to start the day!


DH doesn't like them cold but it doesn't bother me. He warms his up like 10 secs to take the chill off.
bake them at the 350 for 20 min?
MzMelissa is offline   Reply With Quote
Old 01-17-2013, 01:21 PM   #1116
Blabbermouth!!!
 
lotus33's Avatar
 
Join Date: Feb 2010
Posts: 5,131
Gallery: lotus33
Stats: 220/214/130
WOE: smash up of a few
Start Date: 3-17-14
Quote:
Originally Posted by MzMelissa View Post
bake them at the 350 for 20 min?
Yup

I use the foil cupcake cups and gave them a squirt of pam, not sure if its necessary but I do it
lotus33 is offline   Reply With Quote
Old 01-22-2013, 10:19 AM   #1117
Junior LCF Member
 
Join Date: Oct 2012
Posts: 47
Gallery: Mel K
Stats: 170/160/135
WOE: Low-Carb
Start Date: January 22, 2013
I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!
Mel K is offline   Reply With Quote
Old 01-22-2013, 11:01 AM   #1118
Major LCF Poster!
 
Join Date: Jun 2003
Location: In A Clown Car!
Posts: 2,351
Gallery: RVcook
Stats: 153/143/125
WOE: 40/30/30
Start Date: 8/2012
Quote:
Originally Posted by Mel K View Post
I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!
Liquid, powdered or different type of sweetener makes absolutely NO difference. I would suggest that you just add what tastes good because liquid types of Splenda (or their generic equivalent) differ in measurement. So whatever would be equivalent to the level of sweetness you desire would work.

Edited to add: You will find that each recipe poster has their favorite sweetener listed. If you can determine what the level of sweetness is for each recipe you want to try, you can probably sub with few problems. The only issue would be where either a large amount is used or chocolate is the predominant flavor. Splenda and chocolate really don't play nice with each other. For those instances, you may want to have a supply of erythritol on hand to combine with the Splenda for best results. BTW...
__________________
Donna

When life happens, sometimes you NEED 'Plan C'...

Last edited by RVcook; 01-22-2013 at 11:06 AM..
RVcook is offline   Reply With Quote
Old 01-22-2013, 03:44 PM   #1119
Very Gabby LCF Member!!!
 
Join Date: Apr 2011
Location: Rockville, VA
Posts: 3,061
Gallery: Tilly
Stats: 158/136/130
WOE: started with Atkins, now just low carbs
Start Date: January 30,2011
Quote:
Originally Posted by Mel K View Post
I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!
ask away on here, someone always knows the answer to your questions and they are so nice!

Okay, and on page 10 on this thread, post # 292 is a synopsis. I copied that. Of course there are now 38 pages, but hope that helps get you started.
Tilly is offline   Reply With Quote
Old 01-22-2013, 04:04 PM   #1120
Major LCF Poster!
 
Ginaaaaaa's Avatar
 
Join Date: Mar 2009
Posts: 2,398
Gallery: Ginaaaaaa
WOE: High Carb Low Fat
Start Date: April 2009
Quote:
Originally Posted by Mel K View Post
I am brand new here and would love to make these muffins. I do halve a question that may have already been answered (am I awful for admitting that I didn't read every single page in this giant thread???).

I only have liquid stevia. Can I use it in place of the granular Splenda? If so, how much should I use?

Thanks!!!
You can use the liquid stevia, you want the sweetener to equal 1/2 cup. I'm not sure which liquid stevia you're using so I can't really say how much you should use. Does it say on the bottle how much would equal 1/2 cup?

I like to use a few different sweeteners, for the synergy, but you can always use whatever sweetener you like. I agree with Donna, Splenda doesn't sweeten chocolate very well, but other than that I would use whichever sweetener you like.

Last edited by Ginaaaaaa; 01-22-2013 at 04:06 PM..
Ginaaaaaa is offline   Reply With Quote
Old 01-25-2013, 07:07 PM   #1121
Senior LCF Member
 
lisamt's Avatar
 
Join Date: Mar 2012
Posts: 534
Gallery: lisamt
Stats: 200/187/130
WOE: LCHF
Start Date: December 2012
I made a half recipe tonight with 8 oz cream cheese, 1 egg, 1/4 cup sour cream, 1/3 cup erythritol and about 10 drops of liquid sucralose. This was enough to make 6 muffins using my silicone pan. I didn't use liners and the muffins stuck to the pan a little. I tried one after they had chilled for an hour and it's pretty good, almost like a mini cheesecake without the crust.

I've had problems with erythritol being gritty, so I melted it in a saucepan before adding it in with the other ingredients and that seemed to do the trick. I used an electric mixer to blend the cream cheese mixture before pouring it into the muffin pan.
lisamt is offline   Reply With Quote
Old 01-29-2013, 02:43 PM   #1122
Major LCF Poster!
 
greybb1's Avatar
 
Join Date: Jan 2012
Location: The South y'all
Posts: 2,315
Gallery: greybb1
Stats: 320/238/175
WOE: Atkins
Start Date: September 2011
Bumping because I'm going to make these.
greybb1 is offline   Reply With Quote
Old 02-05-2013, 08:26 AM   #1123
Senior LCF Member
 
miboje's Avatar
 
Join Date: May 2009
Location: Central PA
Posts: 337
Gallery: miboje
Stats: 147/134.1/133
WOE: Whole foods with an eye on carbs
Start Date: Feb. 2009
These are a keeper! In fact, I think I'm going to make all my cheesecake this way from here on out vs. making a whole cheesecake and messing with a spring form pan and fitting a piece of parchment into the bottom of the pan.

For years, I've been having a big salad and a cup of LC Greek yogurt for my lunch. This week, I made these and had one instead of my traditional cup of yogurt. I stayed full longer, so I've switched out the yogurt for a cheese muffin.

I made mine with blueberries for the topping, but they are probably great without a topping too. Next time I'm making a bigger batch and maybe doing a key lime version. Yum!
miboje is offline   Reply With Quote
Old 02-05-2013, 09:34 AM   #1124
Senior LCF Member
 
miboje's Avatar
 
Join Date: May 2009
Location: Central PA
Posts: 337
Gallery: miboje
Stats: 147/134.1/133
WOE: Whole foods with an eye on carbs
Start Date: Feb. 2009
I sprayed my silicone muffin cups with oil, then dusted them with ground flax seed. I wasn't sure if the batter would stick or not, so I wanted to play it safe.

Last edited by miboje; 02-05-2013 at 09:36 AM..
miboje is offline   Reply With Quote
Old 02-05-2013, 10:57 AM   #1125
Senior LCF Member
 
lazy girl's Avatar
 
Join Date: May 2009
Location: Amarillo, Texas
Posts: 242
Gallery: lazy girl
almost perfect

I used Davinci german chocolate cake and sprinkled the tops with sugar free chocolate chips. (I'm trying to wade through the 1000+ posts, but still need a little info.)

These were really good, but a touch dry. Would sour cream have made them a little creamier?

Is 25 minutes too long for cook time?
lazy girl is offline   Reply With Quote
Old 02-05-2013, 12:05 PM   #1126
Very Gabby LCF Member!!!
 
PaminKY's Avatar
 
Join Date: Mar 2003
Posts: 3,351
Gallery: PaminKY
Quote:
Originally Posted by lazy girl View Post
I used Davinci german chocolate cake and sprinkled the tops with sugar free chocolate chips. (I'm trying to wade through the 1000+ posts, but still need a little info.)

These were really good, but a touch dry. Would sour cream have made them a little creamier?

Is 25 minutes too long for cook time?
The addition of some glucomannan helps tremendously with the dryness and crumbliness. Here is the recipe I use that I posted earlier. I do make a faux graham-cracker crust but I never measure anything out so can't post my recipe but I use a mix of unsweetened coconut, almond flour, ground golden flax, sweetener, a bit of blackstrap molasses and melted butter.



Made my second batch last night and I have to say they were really good. The first match I made as per the original recipe except for adding 1/2 tsp lemon juice. One of out great cooks on this board pointed out in another thread that she had determined that the addition of lemon juice would help with the egginess so I took her advice.

This time I made a whole batch (12 muffins) and also used the lemon juice but I also added 3/8 tsp glucomannan and they really turned out creamier and not crumbly at all.

Here's my version:

2 - 8oz pks. cream cheese, softened
1/2 cup Torani simple syrup
2 eggs, room temp
1 tsp. vanilla
1 tsp. lemon juice
8 drops liquid splenda
1/8 tsp white stevia extract
3/8 tsp glucomannan powder

I mixed everything up as usual and then sprinkled the glucomannan in as I whisked but I still did get teeny tiny lumps of glucomannan but they weren't discernible after baking. Next time I will dissolve the gluc in the Torani and then add it in.

I let it sit for 3-4 minutes and then put in foil cupcake liners that I had sprayed with Pam. Baked at 350 for 23 minutes or sometimes I fill the liners first and then let set before popping in oven.

The first batch I made I had to try one right after I took them out of the oven and the egginess did kind of overwhelm but this time I had to try another one and it was delicious.

Last edited by PaminKY; 02-05-2013 at 12:06 PM..
PaminKY is offline   Reply With Quote
Old 02-10-2013, 01:43 PM   #1127
Senior LCF Member
 
Luckyone2934's Avatar
 
Join Date: Apr 2003
Location: Michigan
Posts: 165
Gallery: Luckyone2934
Stats: 220/159(158)/where i'm comfy
WOE: Low Carb
Start Date: January 2003
Made these again today, following the original recipe. Still a delicious recipe after all these years!

Last edited by Luckyone2934; 02-10-2013 at 01:44 PM..
Luckyone2934 is offline   Reply With Quote
Old 02-15-2013, 02:35 PM   #1128
Senior LCF Member
 
Join Date: Jan 2013
Location: Atlanta, GA
Posts: 229
Gallery: sarahatl
WOE: No Flour No Sugar
Start Date: May 2013
Are these safe for induction? How many carbs would you think one of these have? Thank you!
sarahatl is offline   Reply With Quote
Old 02-15-2013, 02:41 PM   #1129
Major LCF Poster!
 
makrida's Avatar
 
Join Date: Jan 2011
Location: Florida
Posts: 1,125
Gallery: makrida
Stats: 142/132/125
WOE: low carb
Start Date: 4th Jan 2011
Quote:
Originally Posted by sarahatl View Post
Are these safe for induction? How many carbs would you think one of these have? Thank you!
I count them as 3g of carbs each
makrida is offline   Reply With Quote
Old 02-15-2013, 03:46 PM   #1130
Senior LCF Member
 
Join Date: Jan 2013
Location: Atlanta, GA
Posts: 229
Gallery: sarahatl
WOE: No Flour No Sugar
Start Date: May 2013
Thank you makrida...they seem kind of sinful to eat for breakfast but I just cannot do eggs!
sarahatl is offline   Reply With Quote
Old 02-15-2013, 06:31 PM   #1131
Major LCF Poster!
 
makrida's Avatar
 
Join Date: Jan 2011
Location: Florida
Posts: 1,125
Gallery: makrida
Stats: 142/132/125
WOE: low carb
Start Date: 4th Jan 2011
Quote:
Originally Posted by sarahatl View Post
Thank you makrida...they seem kind of sinful to eat for breakfast but I just cannot do eggs!
I could eat one for breakfast with a coffee....yum
makrida is offline   Reply With Quote
Old 02-20-2013, 07:39 PM   #1132
Senior LCF Member
 
lisamt's Avatar
 
Join Date: Mar 2012
Posts: 534
Gallery: lisamt
Stats: 200/187/130
WOE: LCHF
Start Date: December 2012
Quote:
Originally Posted by lazy girl View Post
I used Davinci german chocolate cake and sprinkled the tops with sugar free chocolate chips. (I'm trying to wade through the 1000+ posts, but still need a little info.)

These were really good, but a touch dry. Would sour cream have made them a little creamier?

Is 25 minutes too long for cook time?
I've made the cream cheese muffins with and without sour cream. They were much better and moister with the sour cream.

25 minutes might be too long depending on your oven. I believe the original recipe says to bake for 20 minutes at 350F.
lisamt is offline   Reply With Quote
Old 02-21-2013, 08:18 AM   #1133
Major LCF Poster!
 
makrida's Avatar
 
Join Date: Jan 2011
Location: Florida
Posts: 1,125
Gallery: makrida
Stats: 142/132/125
WOE: low carb
Start Date: 4th Jan 2011
I do 18 minutes, then open the oven door and let them cool a bit before removing them from the oven
makrida is offline   Reply With Quote
Old 02-21-2013, 12:23 PM   #1134
Senior LCF Member
 
Join Date: Dec 2002
Location: USA
Posts: 585
Gallery: Nikki2777
I used to make a half recipe of this wonderful Crean Cheese Muffin since I'm the only one eating this. My husband will not touch anything diet or low carb (really it is all in head that it is no good).

Well, I did a search on single serve cheese cake baked in the microwave. Found a web site that has made a single serve. I made her version of our Cream Cheese Muffins and it is wonderful (for me) to make this whenever I want it.

Nikki
Nikki2777 is offline   Reply With Quote
Old 03-04-2013, 07:01 PM   #1135
Major LCF Poster!
 
Reddy's Avatar
 
Join Date: Jul 2012
Location: FL
Posts: 1,111
Gallery: Reddy
Stats: Start 181/RI 164/R2 156/R3 155/R4 154/ C 157.2
WOE: Low Carb / HCG
Start Date: 7/9/12
Can't wait to make these. (probably tomorrow night!)
Reddy is offline   Reply With Quote
Old 03-06-2013, 10:51 AM   #1136
Senior LCF Member
 
NJOkee Dokee's Avatar
 
Join Date: Jun 2008
Location: North West NJ
Posts: 61
Gallery: NJOkee Dokee
WOE: Medi Weight Loss
Start Date: Restart 7/24/12
OMG!

I just made them! The batter almost didn't make it to the muffin tins! Can't wait to eat the finished product!
NJOkee Dokee is offline   Reply With Quote
Old 03-06-2013, 11:53 AM   #1137
Major LCF Poster!
 
makrida's Avatar
 
Join Date: Jan 2011
Location: Florida
Posts: 1,125
Gallery: makrida
Stats: 142/132/125
WOE: low carb
Start Date: 4th Jan 2011
Quote:
Originally Posted by NJOkee Dokee View Post
I just made them! The batter almost didn't make it to the muffin tins! Can't wait to eat the finished product!
they are better if you can wait until the next day to eat them
makrida is offline   Reply With Quote
Old 03-06-2013, 01:30 PM   #1138
Very Gabby LCF Member!!!
 
zogo's Avatar
 
Join Date: Jul 2011
Location: WI
Posts: 4,402
Gallery: zogo
Stats: 193/156/145
WOE: LCHF
Start Date: 6/20/11
yes, definitely! Every time I eat a hot one, I wish I had waited. Not that it's not good...but chilled is amazing.

My favorite version so far is the one with caramel syrup and sour cream
zogo is offline   Reply With Quote
Old 03-06-2013, 02:55 PM   #1139
Major LCF Poster!
 
greybb1's Avatar
 
Join Date: Jan 2012
Location: The South y'all
Posts: 2,315
Gallery: greybb1
Stats: 320/238/175
WOE: Atkins
Start Date: September 2011
Try freezing them! They're like little ice cream cheesecake bites.
greybb1 is offline   Reply With Quote
Old 03-06-2013, 03:09 PM   #1140
Very Gabby LCF Member!!!
 
zogo's Avatar
 
Join Date: Jul 2011
Location: WI
Posts: 4,402
Gallery: zogo
Stats: 193/156/145
WOE: LCHF
Start Date: 6/20/11
oh my, frozen sounds good. I'm going to put some in the freezer right now!
zogo is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 03:16 AM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.