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-   -   superlow carb/calorie chocolate OMM (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/707924-superlow-carb-calorie-chocolate-omm.html)

ouizoid 01-28-2011 07:01 PM

superlow carb/calorie chocolate OMM
ALERT. Please do not read if you have an objection to Frankenfoods. I, for various reasons, have to keep things super LC/LF and so I often depend on things other people wouldn't touch with a ten-foot pole.

This made a wowzer delish chocolate low carb low fat muffin:

1/4 cup oat fiber
2 Tbs Hersheys special dark cocoa (20 cals)
1/2 tsp baking powder
1/3 or a little less cup erythritol
1 tsp glucomannan powder

blend dry ingredients

1/3 cup liquid eggwhite (30)
2 Tbs davinci SF vanilla syrup
2 Tbs hersheys sf chocolate syrup (15 cals)

mix together wet and dry and microwave for about a minute. There may be a little moist stuff on top--don't microwave until entirely dry.

Im thinking about 65 calories and 2-3 carbs for the thing. I sliced it up and topped with a little more hersheys sf syrup and it was so YUM. I think adding the glucomannan powder to the dry ingredients gave it a much moister crumb than you usually get with oat fiber--and of course cocoa acts like flour most of the time.

I will so not be offended if no one a) wants to try this, or b) can't because they don't have all the wacky ingredients but go for it if you are a mad scientist like me :rofl:


Charski 01-28-2011 07:16 PM

Ouisue, I don't think that's all THAT wacky! The only thing I'm lacking is the glucomannan powder - just haven't gotten around to buying any yet!

It sounds good though - may have to give it a go, anything you'd suggest subbing for the glucomannan in the short term??

ouizoid 01-28-2011 08:06 PM

Char--not really--I have been making this same OMM with just oat fiber, cocoa, and baking powder for years--I had a brain flash about adding glucomannan powder to increase the absorption of liquid as the oat fiber is so drying--I make shakes with the gluc powder and thought its absorptive powers/gelling capabilities might provide an interesting baking element--maybe jello powder would do the same thing?? Like adding sf raspberry jello? That could be interesting!

ravenrose 01-28-2011 09:28 PM

that is interesting, thanks. I am not big on that hershey's syrup, but I will definitely try the glucomannan powder in my flax/oat fiber stuff. is yours in capsules? I bought mine from Netrition that way. it always feels sort of illicit opening the capsules and dumping the white powder into my food! LOL

Ginaaaaaa 01-28-2011 10:21 PM

Sounds yummy Ouis..I may try it tomorrow!! Thanks!

RR, I LOL at opening the capsules!!

drjlocarb 01-29-2011 08:53 AM

I have everything except the liquid egg whites.

Soobee 01-29-2011 09:31 AM

Ouizoid, that's a very clever idea to add glucomannan to oat fiber to make the finished product less dry. I am wondering if this trick would work with items baked with protein powder or psyllium. I will try it tomorrow in my psyllium whey waffles.

ouizoid 01-29-2011 09:53 AM

Soobee, gina, rr, and dr! report back! So interested in other people's experiences with this trick!

Ginaaaaaa 01-29-2011 10:22 AM


Originally Posted by drjlocarb (Post 14324669)
I have everything except the liquid egg whites.

You can sub a couple of large egg whites for the liquid whites.

ouiz...I will report back after I try this.

cdilday 01-29-2011 11:52 AM

Made this today exactly as written except I substituted 1 Tbs of Chia Gel for the glucomannan (which I did not have).

I had to microwave it a bit longer, but that might just be from the difference in our cooking vessels. At 1-3/4 minutes the center was still shiny but the outer ring area was becoming dull and firmer and a little puffed up.

Since the batter tasted rather sweet to me, I elected to sprinkle some sliced almonds in the center "pudding" area and plopped a few blueberries on top of those.

It had cooled all the way down when I first tasted it, but it still had a nice, gooey center area and was very moist throughout. The texture on the tongue was almost like it was melting in your mouth (erythritol, perhaps?) It was very rich and very tasty but was glad to have the berries to cut the sweetness just a bit.

Thanks for the recipe!

Soobee 01-30-2011 11:39 AM

Ouizoid, I made my psyllium whey protein waffles this morning with the addition of 1/2 t glucomannan powder. They were much tenderer and the texture was greatly improved. No dryness at all. However, the waffles didn't brown much. They tasted great though. I am going to try glucomannan powder next in the angel cake recipe from Maria Emmerich. It is mostly eggs and whey protein, hence, a bit dry. I will let you know the outcome. If this works, I will officially pronounce you a genius.

ouizoid 01-30-2011 07:37 PM

Soobee et al--I made this again, but this time made a pumpkin muffin--original recipe is the same, but subbed pumpkin and PP spice for the cocoa and Davinci SF pancake syrup for the vanilla syrup. Delicious! I think the pumpkin made it a bit softer than it would have been otherwise, but still the glucomannan powder definitely made the cake crumb moister and more flavourful--

healthylowcarbin 01-31-2011 11:47 AM

OUIZOID...Thanks for the recipe!

How much pumpkin did you use in the pumpkin muffin?

ouizoid 01-31-2011 11:54 AM

about 2 Tbs pumpkin!

healthylowcarbin 01-31-2011 12:20 PM

Thanks so much for the quick response and wonderful recipe! I look forward to trying both versions

drjlocarb 01-31-2011 02:57 PM

Well, that was great. I will let it cool and see how it is cold.

I used a whole egg and mint davinci and X. Because we can never make a recipe as written. That seems to be a law around here.

ouizoid 01-31-2011 04:33 PM


Today I made a Chai version! Used 1/2 scoop vanilla protein powder, and daVinci's Chai sf syrup and a sprinkle of cardomom. micro'd a little less time because of the PP. yummmmmy.

drjlocarb 02-01-2011 07:12 AM

Yep, Good cold too! I was thinking this would be good as the brownies in brownie ice cream. Is that Chuncky Monkey?

drjlocarb 02-03-2011 12:08 PM

I made this again and used sour cream instead of the Hershey syrup. These are so easy and so moist....Heaven!

ouizoid 02-03-2011 12:57 PM

ooooo--sour cream, drrrooool--great idea! I made a chocolate one yesterday and then mixed some LF cream cheese with vanilla davinci's and dripped over the top. Fab!

healthylowcarbin 02-04-2011 04:14 PM

I finally made this and all I can say is THANK YOU Ouizoid!!!!!!

I used chocolate monin syrup for the davinci.
I also covered it with saran wrap (with a hole poked) to help keep it moist while cooking.

It was decadent! The middle was still a bit gooey like a lava cake.

I'll definitely be making this again. :)

ouizoid 02-05-2011 02:20 PM


Caramel Apple SuperLow OMM. some awesome person (I'm losing track--Wanda? DrJ?) mentioned using Alpine SF apple cider as a flavouring. I made my basic recipe, eliminating the cocoa and subbing in the apple cider powder--and using Caramel Davinci's sf syrup and 1 TBS diced daikon radish as an apple sub. After it cooked, I drizzed about a TBS of ff creamcheese mixed with caramel davincis over the whole thing.

I think I have found my new FAVE! For less than 100 cals --so so good!

maru2 02-05-2011 03:12 PM

They say necessity is the mother of invention but I swear I wouldn't mind being stranded on a deserted island with any of you. At least I know I wouldn't go hungry!

drjlocarb 02-05-2011 03:49 PM

Must have been Wanda, it wasn't me. GO WANDA!

aimmij 02-10-2011 09:18 PM

Can I use xanthan or guar in place of the glucomannan powder for these?
If so, how much?

ouizoid 02-10-2011 09:21 PM

I'd try a tsp of xanthan and let us know how they turn out!

crazywoman-n-wy 02-10-2011 10:22 PM


Originally Posted by aimmij (Post 14367555)
Can I use xanthan or guar in place of the glucomannan powder for these?
If so, how much?

I was thinking of trying that (maybe even a combo of the 2), as I don't have the glucomannan, and won't be able to get any for a while (tho I do plan to). Haven't decided how much I'll use.
I usually use CarolynF's 3 minute flourless cake (I make it in a medium/large ramekin, & probably will this), but the addition of the oat fiber will be good for the fiber. I'll also use a whole egg. I very rarely ever use just egg white.

If I don't forget, I'll try it tomorrow.

aimmij 02-11-2011 12:12 PM

Tried 1 tsp of xanthan, it was moist, but a tad slimy. I'm gonna reduce it to half a tsp next time. It was still very edible though. lol =)

I wonder if I could use glucomannan capsules?

ouizoid 02-11-2011 12:21 PM

of course! Just empty one of those suckers into the dry mix!

ladeeda 02-11-2011 02:39 PM

Ouis...do you pronounce your name "whee"? I find myself saying OMG when I see your recipes. I put PGX (a glucomannan blend) in my morning shake...turned out yummy, smooth and thick. Dee.

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