The BEST Low-carb recipes!

[Aediekins]

Okay, after sifting through and trying a ton of recipes on this board, I've learned a lot about low-carb cooking/baking. I notice that some recipes, only a few people like them, whereas some recipes... everyone likes them.

So I was hoping we could start a list of tried and true favorites. Just the REALLY GOOD stuff! Something that many low-carbers have tried and loved...

Sometimes I feel like experimenting... but other times I want something I know will be good, or at least decent.

If you want to include a recipe too, that would be great!

[Aediekins]

Beachgirl's Basic Cheesecake


* 32 ounces cream cheese
* 1 cup splenda
* 1 teaspoon vanilla extract
* 1 teaspoon lemon juice
* 4 eggs plus 1 egg yolk
* 3 tablespoons sour cream



With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don�t believe any one who tells you it is normal for a cheesecake to be cracked; it isn�t.) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Per Serving (based on 12 servings per cheesecake): 308 Calories; 29g Fat; 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 165mg Cholesterol; 244mg Sodium.

[Aediekins]

This was originally posted by MiRedKitty

Almond Thins

1 cup almond flour
1 packet of Splenda
1 egg white
pinch of salt, garlic powder, & onion powder

Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture. Use a rolling pin to roll out to a cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Lay tin foil on rack in oven. Bake until golden brown about 10 minutes. Makes around 50 crackers.

There is a whole sticky devoted to these.... just do a search for them!

[Aediekins]

spongebob's flaxmeal bread

dry
===
2c flaxmeal (I use Bob's Red Mill)
1c nuts/etc. *
1/2c Splenda (box, not packets)
1tsp baking powder
1tsp baking soda

*i usually use chopped almonds or pecans (can't remember which right now!) that net out at like 1ca per 1/4c - take a look, you'll find them! i also sometimes will mix 1/2c nuts with 1/2c unsweetened coconut (also lc!). get creative here!!!

wet
===
5 eggs (beaten)
8T sf syrup w/Splenda **
5T vegetable oil (i use canola)

**so far i've tried hazelnut or banana, depending on what i use above for nuts/etc.

pre-heat oven to 350F

mix together all dry ingredients in a bowl, then in a separate bowl, mix all wet ingredients. fold dry ingredients into wet and mix well (don't beat like crazy, but be sure it's mixed well or the eggs do funny things!).

immediately transfer batter to Pam/etc-sprayed loaf pan (i've had better results not waiting the 5min. i've seen suggested - baking soda is active immediately when wet, right?).

bake at 350F for 35min. or until it passes the knife/toothpick/etc. test.

remove from pan immediately and cool before slicing. i slice into 16 as follows: slice lengthwise down the center, then cut each half into two equal halves on the short axis and then in half again.

store these in tupperware/rubbermaid in the refrigerator - they keep just fine for the 8 days that i have them around.

i usually slice mine in half and toast in the toaster oven and have with butter or cream cheese - although it's great cold, too!

i've really worked on this recipe and i hope you enjoy it! i don't like things too greasy, eggy or sweet, so i've tried to address that with this recipe. be sure and experiment yourself and remember to have fun!

as far as the nutritional breakdown? my shot at ****** says, per serving:

171 calories
14 g fat
1 g saturated fat
5 g carbs
5 g fiber (look ma, net ZERO!!!)
7 g protein



There is also a whole thread about these ... just do a search.

[Aediekins]

Phoebherself's
PUMPKIN AND SAUSAGE SOUP

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

[Aediekins]

These are so delicious and perfect for LC "McGriddles" with egg, bacon, sausage, ham, cheese, whatever. Also heavenly smeared with butter and LC jam or cinnamon/splenda.

Jaideyes Hearty Griddle Cakes

1/4 c Carbquik
1/4 c Golden flax meal
1 pkt Stevia Plus or other AS
1 t vanilla extract, or SF Maple syrup, or any flavor Davinci
1 egg
3 t melted butter
(about) 1/4 cup Hood's Milk

[Beeb]

Josie's Wisconsin Broccoli Cheddar Cheese Soup

1 tablespoon butter
1 1/2 cups Half and Half
4 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
2 tablespoons chopped parsley
3 cups fresh broccoli - coarsely chopped
1/2 cup onion - finely chopped
1/2 cup red bell pepper - finely chopped
1 cup shredded sharp Cheddar cheese
6 slices bacon

Cook bacon and crumble. Set aside.
Melt butter in a large saucepan over medium heat.
Add broth, salt, dry mustard, cayenne pepper and parsley.
Bring to a simmer,
In medium saucepan, boil broccoli until tender. Drain.
Puree half of broccoli for texture and add to soup.
Add remaining half of chopped broccoli, red pepper and onion to soup.
Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
Add Half and Half and reheat slowly. Do not boil.
Add cheese; stir over low heat just until cheese melts. Do not boil.
Top with crumbled bacon.

*For a thicker soup, use less broth.

Josie


__________________

[Beeb]

Cinnamon Coconut Streusal Muffins

Streusal Topping:
1 cup of Ground Almonds
1/3 cup Splenda
1 Tablespoon Cinnamon
1/8 teaspoon Salt
1/4 cup butter, cut in small pieces

Combine almonds, splenda, cinnamon and salt in a food processor. Blend until mixed well. Add pieces of butter and process until it resembles a coarse meal. Set aside.


6 Tablespoons Vegetable Oil
3 large eggs, separated
6 Tablespoons Coconut Flavored DaVinci Syrup (or Vanilla)
1 Tablespoon Water
1 Tablespoon Vanilla Extract

1/2 cup Flax meal
1/2 cup LC Bake Mix
1/2 cup finely ground Unsweetened Coconut
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 1/2 Tablespoons Cinnamon

Preheat oven to 350 degrees.

Mix oil, egg yolks, syrup, water and vanilla. Set aside.

Beat egg whites until soft peaks form. Set aside.

Add all dry ingredients into the wet mixture. Then, gently fold in the egg whites. Let mixture sit for about 5 minutes.

Divide batter into 12 GREASED muffin tins. Top with streusal mixture and bake for approximately 20 minutes.

Remove from pan immediately and cool slightly before serving.

NOTE: I replaced the shredded coconut with almond flour because I don't care for coconut, and used vanilla Devinci's instead of coconut, and I'm telling you again, these are the BEST!!!

[Banshee5]

From Bruce's website:

BRUCE'S BOURBONQUE SAUCE

Recipe By :Bruce

32 Ounces tomato sauce
4 tablespoons Splenda
4 tablespoons distilled vinegar
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cayenne pepper
4 tablespoons liquid Barbecue Smoke®
3 tablespoons sugar free maple syrup
4 cloves garlic -- minced
2 tablespoons dehydrated onion flakes
1/2 cup bourbon -- optional

Bring ingredients to a slow simmer in a small sauce pan and reduce by about a third if you want to use it as a brush-on sauce.

Using a funnel, pour into a one-quart jar. If it doesn't fit, pour it back into the sauce pan and reduce until it does

[Irishnonee]

4 tablespoons flaxmeal, cinnamon to taste, 1 egg, 1 teaspoon splenda, 1 teaspoon baking powder.

[keelysmom2000]

I would like to add LindaSue's Cauliflower Bisque to this list (if she doesn't mind). I tried it after reading a looooong thread where EVERYONE loved it!!! I tried it and now make it a few times a month...DH loves it too! So far we love it plain, with cheddar and scallions sprinkled in, and with shredded chicken added. It is a wonderful soup on it's own, but can definitely be added to with wonderful results!

LINDA SUE'S CAULIFLOWER BISQUE
1 small cauliflower, cut into small chunks, about 20 ounces after trimming
1 small onion, diced or leeks, chopped, 2 1/2 ounces
2 tablespoons celery, finely chopped
2 tablespoons butter
3 cups chicken broth (homemade recommended)
1/2 cup heavy cream
Salt and pepper, to taste
2 tablespoons fresh parsley, finely chopped (dried not recommended)

In a 3-quart saucepan, sauté onion or leek and celery in the butter until tender. Add chopped cauliflower, a bit of salt and pepper and broth; bring to boil. Turn down heat to low; cover and simmer until cauliflower is very tender, about 20-25 minutes. Use a stick blender to puree the soup until completely smooth and thick. Add cream; mix well. Add salt and pepper, if needed. Stir in the parsley and serve.

Makes about 6 cups soup, or 6 big servings
Can be frozen

Per Serving: 150 Calories; 12g Fat; 5g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs


This reminded me of the Leek and Potato Soup that I'd eaten several times while in England and is one of my favorite soups. You could also add some cooked shrimp or crab for a seafood bisque.

[jeamevan]

Serves 2 (but can easily be doubled)

Ingredients:
2 boneless, skinless chicken breasts
2 oz. cream cheese, softened (I used whipped cream cheese)
1 cup mozzerella cheese
1/4 cup fresh spinach leaves
1/2 tsp oregano
1/4 garlic salt
1/2 garlic powder
1/2 cup tomato sauce (I use Hunts no sugar added and season it myself)

Preheat oven to 400 degrees

1. Pound chicken breast until very thin (about 1/4 inch)
2. Lay spinach over chicken
3. Combine cream cheese, 1/2 of the mozz cheese, and spices in a bowl.
4. Divide mixture evenly and place on top of the spinach on each chicken breast. (Should be about a 1 oz. ball of mixture, place towards the short end of the chicken)
5. Roll up each chicken tightly, starting from the end with the filling.
6. Place in a greast baking dish and cover evenly with sauce.
7. Cover dish with foil and bake for 30 minutes.
8. Remove foil, top chicken with remaining cheese and bake for an additional 3-5 minutes until the cheese melts.

This is definetly my favorite dinner to make, it so easy and unbelivably delicious! When its done and you cut the chicken in half, SURPRISE! The cheese oozes out and it looks really beautiful. I always make this for guests and its a huge hit.

Depending on the kind of sauce used its about 5 carbs per serving.

TIP: Whenever I need to buy a small amount of fresh spinach for a recipe but don't want to spend $3 for an entire bag, I go to the salad bar. It's so light it weighs like nothing, so it ends up costing less than a dollar.
I also do this when I'm making pizza and need some toppings. Salad bars in grocery stores almost always have pepperoni, mushrooms, olives, etc. I just get exactly the amounts I need and it saves a ton of $$$!!

[BettyR]

Cream Cheese Coffee Cake
Posted 01-29-2005 by Over50Mom

DOUGH:
3 ounces cream cheese
1/4 cup cold unsalted butter, cut into small pieces
2 cups Carbquik
1/8 cup Splenda (I used liquid Splenda)
1/3 cup Carb Countdown milk (I used 2 %)
TOPPING:
2 tablespoons Splenda Granular (liquid Splenda won't work here)
1/2 teaspoon cinnamon
CREAM CHEESE FILLING
8 ounces cream cheese, softened
1/2 cup Splenda (I used liquid Splenda)
2 teaspoons lemon juice

Heat oven to 425 degrees. Cut a piece of parchment paper to fit a standard size cookie sheet.

Cut the cream cheese and butter into the Carbquik. Mix in Splenda (or if using liquid Splenda, mix it with the milk). Stir in milk. Turn dough onto surface well dusted with Carbquik; roll in Carbquik to coat. Knead 8 to 10 times.

Put dough on parchment paper and roll dough into rectangle, 12x8 inches. Place parchment paper on cookie sheet. Spread cream cheese filling (see directions below) down center of rectangle. Make cuts 2 1/2" long at 1-inch intervals on 12-inch sides of rectangle. Fold strips over filling, overlapping strips. Mix Splenda and cinnamon; sprinkle over top.

Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on wire rack; cool completely. Refrigerate any remaining coffee cake.

CREAM CHEESE FILLING:

Whisk all ingredients together until very smooth.

With Splenda granular: 225 calories; 20g fat; 7g protein; 15g carbohydrates; 9g dietary fiber; 47mg cholesterol; 100mg sodium. 6 net carbs per serving

With liquid Splenda: 218 calories; 20g fat; 7g protein;13g carbohydrates; 9g dietary fiber; 47mg cholesterol; 100mg sodium. 4 net carbs per serving

[Sue421]

Mock Danish - can find it in the recipe room

[kris_t_2004]

bumping