Here's what I have... tell me what I can make... thanks!

[number0815]

I have:

Cream Cheese
Double Cream
Sweetener
Vanilla Extract
Cocoa
Almond Flour

..And a craving for something good and sweet!

Any ideas?

Many thanks!

[bernie]

I'd make what I call cream cheese whip. Put 8 oz of cream cheese in bowl and allow to come to room temp (or nuk for 30 sec) Whipp til smooth then add about 1 cup cream, sweetner to taste, vanilla and cocoa (if you want) whip until thick. Chill and eat (if you can wait that long) otherwise just eat

I like strawberries dipped in this too.

Bernie

[Sarmay]

You could make a mock danish, if you like them.

[number0815]

Thank you, great ideas there!

But is there nothing I can do with the almond flour? It's getting old in my drawer, because I can't think of anything to do with it...

again, thanks for the help!

[q6newslady]

Originally posted by cereceres
Thank you, great ideas there!

But is there nothing I can do with the almond flour? It's getting old in my drawer, because I can't think of anything to do with it...

again, thanks for the help!

Put it in your freezer..it'll last forever!!
Edited: I have a brand-new, 1-lb bag in my freezer, and am looking for something to do with it...will let you know when I find something wonderful!!!

[auntie3]

Make a chocolate cheesecake (check out my Chocolate Orange Cheesecake recipe in the recipe room). Adding 1/4 to 1/2 cup of the cream will make the result truly luxurious! Make a crust of the almond flour and cocoa by adding some butter.

Here are a few other ideas:

Home Cookin 4.6 Chapter: Low Carbohydrate Recipes - Desserts

Almond Flour Pound Cake - Momof4
================================
1 Cup butter
1 Cup Splenda
5 eggs
2 Cups almond flour
1 Teaspoon baking powder
1 Teaspoon lemon extract
1 Teaspoon vanilla extract
.

Cream butter and splenda well. Add eggs, one at a time, beating after each.
Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon & vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.

3064 Calories; 302g Fat (86.0% calories from fat); 69g Protein; 68g
Carbohydrate; 19g Dietary Fiber; 1574mg Cholesterol; 2695mg Sodium.

Servings: 8 - 10
=================

Home Cookin 4.6 Chapter: Low Carbohydrate Recipes - Desserts

Raspberry-Almond Crumb Cake
===========================
1 Cup ground almonds
1/3 Cup splenda
1/8 Teaspoon salt
1/4 Cup butter
cut into small chilled pieces
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
1/3 Cup sour cream
2 Tablespoons heavy cream
1 Teaspoon vanilla extract
1/2 Teaspoon almond extract
1 Large egg
Cooking spray
3 Ounces cream cheese -- 90gr softened
2 Tablespoons splenda
1 Large egg white
1/3 Cup fresh raspberries-I used sugar free jam..apricot or whatever
2 Tablespoons sliced almonds
.
Preheat oven to 350°F-180°C. Combine nuts, 1/3 cup splenda, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup nut mixture for topping; set aside.
Combine remaining nut mixture, baking powder, and baking soda, and add sour cream, heavy cream, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8" 230mm round cake pan coated with cooking spray. Combine cream cheese, 2 tablespoons splenda, and egg white; beat at medium speed until blended. Spread evenly over batter. Top with
raspberries. Combine the reserved 1/2 cup nut mixture and almonds. Sprinkle crumb mixture over raspberries. Bake at 350°F-180°C for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack. - - -
- - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 245 Calories; 23g Fat (80.1% calories
from fat); 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol;
215mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat
Milk; 4 Fat; 0 Other Carbohydrates.

Servings: 8
==========================

Home Cookin 4.6 Chapter: Low Carbohydrate Cheesecakes

Low Carb Chocolate Orange Cheesecake
====================================
Crust:

1/2 cup pecan meal
1/2 cup almond meal
1/2 cup unsweetened flaked coconut
1/4 cup Maltitol
1/4 cup Splenda
1/4 cup Cocoa powder
4 ounces salted butter

Filling:

4 8 ounce packages cream cheese
3/4 cup Maltitol
3/4 cup Splenda
4 large eggs
1 cup sour cream

3/4 cup grated Callebaut sugar free chocolate
2 squares unsweetened chocolate
2 squares semi-sweet chocolate (Baker's)
1/2 cup salted butter
1/4 cup whipping cream
2 tablespoon Orange extract
2 teaspoon Vanilla extract
.
Before beginning, all ingredients should be brought to room temperature. For best results, the cheese should be left on the counter for a minimum of 3 hours.

Preheat oven to 350 F. Cover the bottom of a 9" springform pan with parchment paper. Spray inside of pan including parchment paper with Pam.

To prepare crust:

Melt the butter in a microwave safe bowl on high for 35 seconds in the microwave. In a medium bowl, combine the nut meals, the coconut, and sweeteners. Add the cocoa, and mix well,making sure there are no lumps of cocoa. Add the melted butter, and mix thoroughly. Press in the bottom and 2/3 up the sides of the pan. Place in the oven, and bake for 15 minutes. Remove from oven, adjust the crust up the sides of the pan, as it will have crumbled slightly. Cool for 5 minutes, then place in freezer while you are
preparing the filling.

Throughout the preparation of the filling, make sure to scrape the sides and bottom of the bowl frequently.

Cut the cream cheese in cubes (about 15 per package, and add to the large mixer bowl. Beat at medium speed until all the lumps are removed, and the cheese is very light and fluffy. Combine the sweeteners in a small bowl.
Gradually add the sweeteners to the cream cheese. Scrape the sides of the bowl, and ensure the mixtrue is smooth. Add the eggs one at a time, mixing completely after each addition, and scraping the sides of the bowl after each. Add the sour cream, and blend until incorporated.

For the chocolate mixture:

Melt the butter over low heat in a small pot on top of the stove. Add the cream, and stir to combine. Add the chocolates, and stir constantly until all of the chocolate is melted. Remove from heat, and add the Orange and Vanilla extracts, stirring to incorporate completely. Let cool for 5 minutes.

Gradually add 1 cup of the cream cheese mixture to the chocolate mixture. Blend completely. Add the chocolate/cheese mixture to the remaining cheese mixture, just stirring until completely blended.

Remove pan from the freezer, and pour the cream cheese mixture in the pan. Double wrap the pan with tin foil. Place the pan in a water bath, and bake for 1 hour and 20 minutes.

Open the oven door and carefully remove the water bath - pour out the hot water and return the cheesecake to the oven. Turn off the heat, and leave the cheesecake in the oven overnight, with the door slightly ajar.

Garnish with whipped cream, and shaved chocolate, or sections of a Terry's Orange, or Drost Chocolate Orange drops.

Servings: 12

==================

Home Cookin 4.6 Chapter: Low Carbohydrate Cheesecakes

Cappuccino Mocha Swirl Cheesecake by Auntie
===========================================
32 Ounces cream cheese
1 Cup sour cream
1-1/2 Cups Splenda
1 teaspoon vanilla extract
5 eggs
2 tablespoon instant coffee granules
2 tablespoon hot water
3 ounces chocolate (melted low carb bars; OR semi-sweet squares 1 tablespoon butter, 3 tablespoon Splenda (or to taste) and 2 tablespoon Heavy Cream; OR 3 tablespoon cocoa added to 2 tablespoon melted butter, 2 tablespoon Heavy Cream and 1/4 cup Splenda, or to taste)


Preheat oven to 350 F.

How to Prepare: Bring all ingredients to room temperature. (this is important!) Spray the inside of a springform pan with Pam, or smear with butter, and place in freezer until cheesecake is ready.

Beat cream cheese until completely smooth. (Scrape sides and bottom of bowl after each step, and each addition.) Add sour cream, sweetener, and vanilla. Beat until smooth. Scrape bowl.

Reduce Speed. Add eggs 1 at a time, mixing just enough to combine ingredients, scraping bowl after each addition. Do not overbeat!

Dissolve coffee granules (I use Maxwell House) in hot water. Pour in a steady stream into cheesecake mixture while continuing to mix at slow speed.
Reserve 1 cup of mixture.

Melt the 2 low carb dark chocolate bars, or the semi-sweet chocolate mixed with butter, Splenda and cream, or cocoa butter, cream and Splenda. Add the 1 cup reserved base to the melted chocolate mixture and stir gently to blend completely.

Pour the Coffee mixture into prepared springform pan that has been double-wrapped with tin foil.

Add the reserved chocolate mixture in 6 dollops. Swirl with a small knife to create a marbled effect.

Place in a water bath in a preheated oven. Bake for 1 hour. The cheesecake will probably rise above the pan - when finished baking, run a thin metal spatula or knife completely around the pan to loosen the cheesecake. The cheesecake will reduce in volume during the cooling process. Turn off the oven, open the door a crack, and allow the cake to cool for about 8 hours
before removing (this helps to prevent cheesecake from cracking). Remove from oven and chill overnight.

Delicious on its own, or you can serve with whipped cream, sprinkled with
cinnamon, and garnish with a coffee bean, grated chocolate or chocolate
curls.

Servings: 12 - 16

================

Home Cookin 4.6 Chapter: Low Carbohydrate Cheesecakes

Cheesecake Squares
==================
1 envelope unflavored gelatin
1 Cup whipping cream
16 Ounces softened cream cheese
1/2 Cup Splenda
1 Teaspoon vanilla extract
1 Tablespoon unsweetened cocoa powder

1 Cup unsweetened flaked coconut
1/4 Cup softened butter
1/4 Cup ground almonds
.
Combine coconut, butter and almond and press into 8 inch baking pan and chill.

Heat 1/2 of the cream until it is about to boil Use a blender with a 5 cup capacity to mix ingredients Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes Add cream cheese, Splenda and vanilla and blend at high speed Pour all but 1/2 cup over coconut crust in baking pan Add cocoa to last 1/2 cup and blend then spoon over cheesecake Chill until set
firm.

Makes 8 servings - less than 3 grams net carbs per serving

Servings: 8

==================

Home Cookin 4.6 Chapter: Low Carbohydrate Cookies

Old Fashioned "Sugar" Cookies
=============================
1-1/4 Cups almond flour
1 Cup Splenda
1 egg
1/2 Teaspoon butter flavored extract
1 Teaspoon vanilla extract
1/4 Cup butter, softened
Keto Sweet granulated sweetener [optional]
.
Mix almond flour with Splenda, sifting until well mixed. In a separate bowl,
lightly beat egg and then mix well with extracts and softened butter. Add to
dry ingredients and mix really well.

Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies - 4 rows of three - very evenly.) Press moderately to flatten to a silver-dollar pancake size. If you choose, sprinkle liberally with granulated Keto Sweet, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°. They will slide right off the cookie sheet. Cool 5 minutes before eating. Makes 24 cookies. 2 carbs per cookie. (without nuts)

Servings:

===================

Home Cookin 4.6 Chapter: Low Carbohydrate Cookies

Ginger Snaps
============
2 Cups almond flour
1/4 Pound (1 stick) softened butter
1/2 Cup granular Splenda
2 Tablespoons Brown Sugar Twin
2 Teaspoons water
1 Teaspoon sugarfree vanilla extract
1-1/2 Teaspoons ground ginger
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon ground cloves
1/2 Teaspoon salt
.
Preheat oven to 300?F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart. Bake at 300?F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue
baking, being careful not to burn and adjusting time for your oven. Makes 20-24 cookies. Approximately 1 carb per cookie.

Servings:

===============


My Notes to You:

You can use the almond flour, combined with butter and cocoa for any cheesecake base. YUM.

I notice that you are in Europe. 350 F is equal to about 180 C on your oven, unless it is already calibrated for you.

Where a recipe calls for sour cream, you can use your double cream, or you can add a tablespoon of lemon juice or vinegar to it, and it will thincken and sour.

I make my cheesecakes without crusts most of the time, but I love the almond and cocoa combination. If you add an eggwhite, it will stick together better.

If you do not have baker's chocolate (one ounce squares): Combine 1 heaping tablespoon of cocoa with 1 tablespoon of butter. You may have to adjust the sweetness.

If you can't find Brown Sugar Twin, simply add a bit more sweetener, and a tablespoon or so of molasses to the recipe.


Hope this helps.

Hugs

[number0815]

Auntie... EXTENSIVE! Thank you so much, I've printed the recipes and am keeping them!! MANY THANKS!

[q6newslady]

Auntie--
You're the BEST!!!
How did you know I was craving cookies??????
THANKS!!!
Hugs,
Bev