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 06-03-2013, 12:14 PM   #31
Senior LCF Member
 
Join Date: Sep 2011
Location: U.S.
Posts: 382
Gallery: Widget
Thanks, everyone. These all sound so great that I don't know where to start.

Quote:
Originally Posted by Soobee View Post
I have a recipe for black soy bean or garbanzo bean brownies if you want.
Thank you for the offer, Soobee. I have diabetes so I don't eat garbanzo beans. I have several cans of black soy beans, but they shoot my blood sugar up more than I like, so they sit on the shelf.

Quote:
Originally Posted by Barbo View Post
I've loved all the recipes that you made using pork rind flour/almond flour.
Can you no longer use these ingredients for baking?
Hi, Barbo. I still make the pork rind flour/almond flour recipes, but I not only have to keep DH and me supplied in hamburger/sandwich buns and desserts, I am also keeping my diabetic, married son supplied with them in an attempt to keep him eating low carb. Problem is, the almond flour is breaking the bank (There is no way I'm asking my son for money to help pay for ingredients. His wife has got them in bad financial shape, but that's another story.) Even though each recipe only calls for 3/4 cup of almond flour, it's unbelievable how much of it we go through. I have checked out the price of whole almonds (grinding my own) against the cost of almond flour, and at least around here, the whole almonds cost pretty much the same, if not more than the almond flour these days. I even went to the almond flour manufacturer's website to see if I could buy it in bulk, and they do sell it by the 4 1/2 lb. bag, but it's about a couple dollars more expensive per pound than what I buy locally.

Thought I'd try to give our pocketbook a rest by interspersing non-flour desserts among the dessert recipes I already use.
Widget is offline   Reply With Quote

Sponsored Links
Old 06-03-2013, 06:56 PM   #32
Senior LCF Member
 
Join Date: Nov 2008
Location: Duncansville, PA
Posts: 417
Gallery: ladeeda
Stats: 265/199/175
WOE: Protein Power, modified
Start Date: April 2004
Keep in mind that a little molasses added to your regular sweetener will give you that brown sugar taste.
ladeeda is offline   Reply With Quote
Old 06-03-2013, 07:22 PM   #33
Senior LCF Member
 
Join Date: Sep 2011
Location: U.S.
Posts: 382
Gallery: Widget
Brown sugar is one thing I really miss. If 'they' made a sugar-free, carb-free brown sugar syrup, I'd be their best customer.
Widget is offline   Reply With Quote
Old 06-06-2013, 09:00 AM   #34
Senior LCF Member
 
muncheechee's Avatar
 
Join Date: Feb 2012
Location: NC
Posts: 480
Gallery: muncheechee
Stats: 261/235/145 (5'6")
WOE: JUDDD
Start Date: 8/14/14
Here's an awesome cheesecake recipe based on the recipe I got from LiterateGriffin. The last one I made I swirled some sf raspberry syrup on top of the batter and it was awesome.
Low Carb Cheesecake Recipe - Food.com - 501391
muncheechee is offline   Reply With Quote
Old 06-06-2013, 10:30 AM   #35
Senior LCF Member
 
Join Date: Apr 2013
Posts: 275
Gallery: Beth2013
Stats: 165/133/125
WOE: Atkins
Start Date: January 1, 2013
From that food.com recipe...

"TIP: Use dental floss to cut cake easily."

Genius!!! I have got to try that!
Beth2013 is offline   Reply With Quote
Old 06-06-2013, 10:44 AM   #36
Major LCF Poster!
 
heahyou00's Avatar
 
Join Date: Jun 2004
Location: Oregon
Posts: 2,601
Gallery: heahyou00
Stats: 246/186/150
WOE: Low Carb
Start Date: August 2007
I make this stuff I call Cheesecake Fluff:

boil 2/3 cup water, dissolve 1 small package s/f jello, any flavor you want

Pour into blender with 1 package cream cheese and 1 cup Ricotta Cheese. Blend until smooth.

Pour into mixing bowl and fold in 2 cups Cool Whip, you can use the s/f version or make your own whipped topping out of whipping cream if you desire.

Once its all mixed up I pour it into 5 individual tupperware containers and you can put a few frozen mixed berries on top or leave them off if its too much carbs, when this sits in the fridge overnight the berries melt a little and the juice runs into it, its amazing!! I used to eat this for bfast a lot.


Kelly
heahyou00 is offline   Reply With Quote
Old 06-09-2013, 01:20 PM   #37
Way too much time on my hands!
 
SummerAnne's Avatar
 
Join Date: Oct 2003
Location: Florida Panhandle
Posts: 11,760
Gallery: SummerAnne
Stats: 254/247.6/No Specific Goal
WOE: NK
Start Date: 8/1/13
My go to is whipped cream sweetened with davinci. Just a spoonful whenever I need something sweet.
SummerAnne is offline   Reply With Quote
Old 06-09-2013, 01:21 PM   #38
Way too much time on my hands!
 
SummerAnne's Avatar
 
Join Date: Oct 2003
Location: Florida Panhandle
Posts: 11,760
Gallery: SummerAnne
Stats: 254/247.6/No Specific Goal
WOE: NK
Start Date: 8/1/13
Quote:
Originally Posted by Widget View Post
Brown sugar is one thing I really miss. If 'they' made a sugar-free, carb-free brown sugar syrup, I'd be their best customer.
I have a brown sugar cinnamon Torani syrup, but its not very strong on the flavor. I've only used it in cream cheese muffins so far.
SummerAnne 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 04:34 AM.


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