Kevin's Cheesecake, Pie & Cobbler Recipes

[Kevinpa]

This one has to be tasted to believe....if you don't tell them they won't know its not apple.

Kevinpa's Zucchini mock apple pie

8 servings

Crust

2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water

Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 carb per serving for crust)



Filling

6 -8 cup zucchini
4 T lemon juice
4 T wheat protein isolate
1 1/4 cup sweetener
2t cinnamon
dash of salt
(1.5 carbs per serving for filling using sweetzfree, 5.5 carbs using granular splenda)


Peel, remove seeds, slice zucchini into a large mixing bowl.

Toss with lemon juice and salt.

Mix flour, sweetener, cinnamon and add to zucchini.

It will be runny.

Pour into an unbaked pie shell and dot w/ pads of butter.

Add top crust.
Bake at 350 for 55 min.. or until golden brown..



(6 carbs total per serving using sweetzfree 10 carbs using granular splenda)

[Kevinpa]

Individual Hazelnut Cream Cheese Ricotta Cheesecakes with Biscotti Crust


Filling

8 oz. cream cheese, at room temperature
15 oz. ricotta cheese, at room temperature
1/2 c. hazelnut Davinci syrup
8 drops Sweetzfree
1/4 cup sour cream
1 tsp. pure vanilla extract
4 T. whole powdered eggs (note: If you use 4 regular eggs, you may need to increase baking time slightly due to extra liquid)

Crust

2 T. butter, melted
1/2 c. LC biscotti crumbs, 4 cookies crushed

Topping

1/4 cup sour cream
1/4 tsp. pure vanilla extract
4 drops Sweetzfree

Mix cookie crumbs and butter till well combined and line the bottom of 6 large muffin tins with approx. 1 T. of crumbs.
Tamp firm with the bottom of a glass.
Bake 7 min. in a 350 oven then remove and let cool.

In a large mixing bowl whisk together the filling ingredients till well combined and smooth.
Spoon evenly into the 6 cooled crumb lined muffin tins.
Bake 50 min. in a 225 oven until the tops are set and slightly gelatinous.

Cool to room temperature, loosen and remove from muffin tins.
Apply the sour cream topping and sprinkle with chopped nuts.

Refrigerate till ready to eat.

Each individual cheesecake 4.5 carbs.

[Kevinpa]

Strawberry/Rhubarb pie

8 servings

Crust
2/3 c. + 2 T. shortening (I used crisco green with no trans fats)
1 1/2 c. Carbalose flour
1/2 c. resistant wheat starch
4 T. + 2 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.

(4.5 carb per serving for crust)



Filling
2 cup chopped rhubarb
2 cup sliced strawberries
3 eggs
3 T heavy cream
4 T wheat protein isolate
2 cups sweetener equivilent
3/4 t. nutmeg
2 T. butter
(3 carbs per serving for filling using liquid splenda 7 carbs using granular splenda)

Beat slightly eggs and mix together with heavy cream.
Stir in sweetener,WPI, and nutmeg and combine well.
Fold in rhubarb and strawberries till covered the tranfer to bottom crust.
Dot filling in pan with butter and cover with top crust and vent.

Bake till nicely brown, about 50 - 60 min in a 375 oven.

[Kevinpa]

Mock Graham Cracker Crumbs.
1/4 cup butter, softened
1/2 c. sweetener
2 T. granular erythritol
1 egg
1/2 teaspoon vanilla
1/2 cup almond flour
3 T. wheat protein isolate 5000
1 T. resistant wheat starch
1 T. wheat bran
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, mix together the butter, egg, sweetener and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet.
Bake in a 350 degree oven for 15 – 20 minutes or until golden brown.

Crust
Note: When cookies are cool crush into crumbs
1 1/2 cups cookie crumbs.(8 carbs)
3 T. melted butter


Spray bottom and sides of 9 inch spring-form pan with non-stick cooking spray.
In a medium bowl, toss together crumbs and 3 T. melted butter until crumbs are evenly coated.

Pat mixture into bottom of spring-form pan and bake in a 350 oven for 10 min then set aside to cool.


Filling
20 oz. cream cheese, softened (10 carbs)
1/3 c. erythritol
1/3 c. polyD (4 carbs)
1/3 c. sweetener
1/2 packet sweetone
2 t. vanilla
2 t. lemon zest
3 eggs (3 carbs)



Beat cream cheese in large mixer bowl
Gradually add erythritol, polyD, sweetener, sweetone until fluffy.
Add lemon zest and vanilla.
Beat in eggs, one egg at a time.

Pour over cooled crust in spring-form and bake in a 300 oven until center is firm, approx 1 hour.

Cool to room temperature then refrigerate at least 3 hours.



When chilled, loosen edge of cheesecake with a knife and remove the sides of the spring-form pan.

Sour Cream Topping
1 c. sour cream (8 carbs)
2 t. vanilla
1 T. thickenthin not/Sugar
approx. 2 T. sweetener

In small bowl, mix sour cream, vanilla, sweetener, and thickenthin not/Sugar till smooth then top chilled cheesecake.

Refrigerate at least 2 hours.



Cherry Topping
1 c. Lucky Leaf “no sugar added” Cherry Pie Filling (21 carbs)

Layer over the sour cream topping and serve when chilled completely.


12 servings 4.5 carbs using liquid for sweetener
10 servings 5.5 carbs using liquid for sweetener

Best aged 24 hours.......Yum!!
Enjoy.

[Kevinpa]

16 servings 5.25 carbs per serving using liquid splenda as sweetener.


I need to point out this cheescake is not major sweet by design. It has a big chocolate bite that will work wonders for a chocolate fix. The drizzle[/COLOR](1/2 oz.unsweetened chocolate, 1 tablespoon cocoa butter, sweeten to taste) [COLOR=DarkRed]I put over it was sweet as a hint of contrast.

Crust
4 T. butter, softened
3 T. cocoa butter, melted
1 oz. (1 square)unsweetened bakers chocolate (finely grated)
(approx 1/2 sweetener equivalent)
2 T. granular erythritol
1 egg
1/2 teaspoon vanilla
1/2 cup almond flour
3 T. wheat protein isolate 5000
1 T. resistant wheat starch
1 T. wheat bran
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, mix together the butter, chocolate, egg, erythritol, Sweetner and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of the dough and place on greased or parchment-lined baking sheet into about 6 equal cookies about an inch apart.
Bake in a 350 degree oven for 15 – 20 minutes.

Note: When cookies are cool crush into 1 1/2 cups chocolate cookie crumbs.

Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
In a medium bowl, toss together crumbs and cocoa butter until crumbs are evenly coated. Pat mixture into bottom of springform pan and set aside.(At this time I covered sides and bottom double layered with foil to prevent springform from leaking latter when it bakes in a water bath.)

Filling
8 ounces unsweetened chocolate, chopped
1 cup heavy cream
22 ounces ricotta cheese
(1/4 sweetener equivalent)
(1/4 sweetener equivalent)
1/3 c. granular erythritol
1/3 c. polyD
1 t. vanilla extract
4 large eggs

Put chocolate, 1/4 sweetener and cream in medium bowl and place bowl over saucepan filled 1/3 of the way with simmering water. Heat, stirring frequently until chocolate is melted and mixture is smooth. remove bowl from over pan and set aside to cool.

In mixer bowl, beat ricotta cheese at low speed until very smooth and creamy. Add 1/4 sweetener, erythritol, polyD and mix well. Add vanilla and eggs, one at a time, beating well after each addition. Add chocolate mixture and mix to combine.

Pour filling into prepared pan and tap lightly to knock out some air. Place in a large roasting pan and and fill 1 1/2" to 2" with very hot water. Cover roasting pan with foil and bake 55 - 60 min. or until set on sides but still jiggly in the center. When done, remove from water bath and allow to cool. Remove sides of pan and chill for at least 3 hours before serving.
Best aged 24 hours.
Enjoy!

[Kevinpa]

Several weeks ago I was watching the Food Network and saw the "Good Eats" show by my hero Alton Brown called "A pie in every pocket" which sent me on a mission to make a LC pocket pie. Not intending to mess with his technique, I followed his directions for making the pies exactly. The only thing I changed were the ingredients of the dough to make it LC.

It is also not my intent to suggest the filling for these pie which can range from sweet to savory.

With that said, here is the link to his original recipe: Alton Brown's Pocket Pies

And this is my version of it:

1 1/2 cups Carbalose flour
1/2 cup resistant wheat starch
2 teaspoons baking powder
1/4 teaspoon sea salt
6 tablespoons shortening
6 tablespoons half/half
1 egg mixed with 1 to 2 teaspoons water


In the mixing bowl, combine the flour, baking powder and salt.

Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together.

Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough ball, folding over 10 to 20 times.

Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring.
Roll each round as thinly as possible or to 5 to 6 inches in diameter.
Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie.

To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.


Your imagination is the only limit here.
I got 10 pocket crusts at 4 carbs each plus whatever filling you use.





Ok once you get your dough to a workable state, roll it out to about 1/8 inch thick and cutout 4 1/2 in. diameter circles with a floured thin edge of a bowl.

Then make your pocket pie like you would a filled raisin cookie. Put 1 circle on the cookie sheet putting the filling in the middle and brush a 1/2 in around the outside edge with the egg wash. Place another circle on top and press together where the egg wash is. Then crimp completely around the outside edge with the tip of a fork. Cut 3 slits in the top and bake per recipe

Actually these could be made large or small which ever you like.

I took the excess dough and wrapped it in plastic and fridged it till the first batch was done then rolled out and made more.

Hope this helps until you get used to working with the dough.











After I took a big bite

[Kevinpa]

I decided to try this from childhood memory.
But since apple are higher in natural sugar and carbs, I left them out and dare anybody to tell the difference.

Mock Apple Strawberry Crisp
6 servings at 3.5 carbs each.

1 medium zucchini
10 strawberries, sliced
1/2 c. wheat protein isolate 5000
1/2 c. almond flour
1/4 c. brown sugar DiabetiSweet
6 T. cold butter (cut in pieces)
1 t. cinnamon
2 T. Davinci simple syrup
1 T. lemon juice
1/2 c. + 3 T. equivalent liquid splenda
2 T. Old fashion Quaker Rolled Oats


Peel, cut lengthwise and remove seed (I used a melon baller) from zucchini.



Slice to resemble apple slices in a small mixing bowl, coat with lemon juice, Davinci syrup, 3 T. equivalent liquid splenda and microwave for 1 min then set aside.



Slice strawberries and combine with zucchini then transfer to a 9 X 9 baking dish.



In a large mixing bowl combine wheat protein isolate, almond flour, brown sugar DiabetiSweet(mixed with 1/2 c. equivalent liquid splenda), cinnamon, and Old fashion Quaker Rolled Oats.
Then cut cold butter into flour mixture till like a coarse meal and top the zucchini and strawberries.



Bake in a 350 oven for 35 until nice and bubbly.
For the last 3 min I turned on the broiler to get the crisp to a light golden brown.

[COLOR=DarkRed]Enjoy![/COLOR]

[Kevinpa]

You guys have been making me hungry with all this talk about peanutbutter pie so I decided to try my hand at it.

You can't have peanutbutter without chocolate so I made one of my Mock Chocolate Graham Cracker Crust and let it cool.



Then in an electric mixing bowl I combined:

8 oz cream cheese
1/2 cup LC crunchy peanutbutter

I then added and mixed in:

1 cup sifted vanilla whey protein powder
2 Tablespoons of Davinci peanutbutter syrup
1 Tablespoon heavy cream
1 cup equivilent liquid splenda

When it was well combined and smooth I folded in:

1/2 can SF Land O Lakes Whipped Heavy Cream

When completely folded in I put the filling into the cooled pie crust and shaved part of a 1 carb chocolate bar on top and chilled to set in freezer for 15 minutes. I then transfered it to the fridge till it was time to serve....

Yum!
Hope you enjoy.

8 servings @ 4.5 carbs each

[Kevinpa]

Pecan Pie
8 servings 5 carbs each.
Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Set dough into 9 inch pie plate.

Prick crust all over with a fork and set aside.

Filling

2 Eggs
1 Cup Mock Isomalt Light Corn Syrup (3:1 isomalt/water)
1/4 Cup Erythritol
1/2 cup equivalent liquid splenda
2 Tablespoons Carbalose flour
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1-1/2 Cups pecans


Preheat oven to 375.

Spread pecans in the unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.

Bake in 375 oven for 40 to 50 minutes or until filling is set.

[Kevinpa]

4 eggs
1/4 cup almond flour
1/4 cup wheat protein isolate 5000
2 cups Vanilla Almond Breeze
1/4 tsp. vanilla
1/4 cup polyD
1/4 cup isomalt
1/4 cup granular erythritol
2 T. ThickenThin not/Sugar
1 1/4 cups splenda(whichever form you care to use)
1/4 cup melted coconut oil
1 1/2 cup unsweetened coconut

Combine the almond flour and wpi 5000 together.
Combine the polyD, isomalt, granular erythritol, and ThickenThin not/Sugar together.

Then mix all the ingredients in a large mixing bowl in the order listed and pour into a lightly coated 10" pie plate.

Bake in a pre-heated 350 degrees oven for 45 minutes until golden brown.
The middle will look soft and a bit gelatinous.
When done it will have a light crust over the top, sides and bottom.
Cool and enjoy a custardy creamy coconut pie.

[Kevinpa]

I am always striving to bring the carb counts down in foods while trying to make them as tasty as possible. Earlier this year I did some experimenting and came up with a carbalose/resistant wheat starch crust that I was very happy with.

I plan on doing some more experimenting in the next couple week and will using this thread to post my results and things I learn in the process.

Feel free to join in on the fun.

I will start this out by listing the recipe for the carbalose/resistant wheat starch crust and then go from there.

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.


Prick crust all over with a fork and bake 350° for 16 min.

In this following picture you can see the layers of flakiness in this LC crust. Counting 8 serving it adds only 2.25 carbs for a single crust and 4.5 carbs for a double crust pie. You can easily compare the taste to any high or low carb crust.

[Kevinpa]

This morning I took the basic general recipe and lowered the carbs by using a nut flour/ wpi 5000 / RWS combination. The following is the recipe and results.

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
1/2 c. Wheat Protein Isolate 5000
6 T. almond flour
2 T. resistant wheat starch
1 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.


Prick crust all over with a fork and bake 350° for 18 min.








As you can see this version has a few layers but the almond flour takes away the flakiness and adds a crumble to it. This could be good or bad depending on what you are looking for. The taste was great and it was very low carb. Also note that the water was reduced by 2 T.(I am guessing because of the oils in the nut flour).
A single crust is 7 carbs making it less than 1 carb per slice if your cutting 8 slices.

Just as a side note, I fried 2 over easy eggs and plated them on 2 serving of this crust for a 3.5 carb egg and pastry crust breakfast....Yum!

[Kevinpa]

I wanted to try Scotts evaporated milk recipes in a pie so here is the one using Hood calorie countdown evaporated milk.

Crust
1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into pie plate.

Filling
2 eggs (beaten)
2 cups squash (cooked and smashed)
2 T. granular erythritol
2 T. not/Sugar
1/4 t. sweetzfree (1 cup equivilent)
1/4 t. blackstrap molasses
2 t. cinnamon
1 t. vanilla
1 T. carbalose
1/2 t. salt
1 12oz Hood calorie countdown evaporated milk.

Combine eggs and squash.
Blend in sugar subs, spices, flour and salt and Mix well.
Add milk and mix well.
Pour into unbaked crust.
Bake in a 425 degree preheated oven for 15 minutes.
Reduce temperture to 350 degrees for 30 to 40 minutes or until knife inserted in middle comes out clean.

With crust 6 carbs for 1/8 of pie.

[Kevinpa]

CRANBERRY CHOCOLATE PIE
8 servings (7.5 carbs each)

Crust

1/3 c. + 1 T. shortening (I used crisco green with no trans fats)
3/4 c. Carbalose flour
1/4 c. resistant wheat starch
2 T. + 1 t. cold water
Cut shortening into flour until the particles are like small peas.
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.

Roll out between 2 lightly dusted(WPI) sheets of wax paper.
Invert into a 9 inch pie plate and press into place.

Prick crust all over with a fork.

1.) Bake pie crust in preheated 350 degree oven for 10-12 minutes or until set, but not browned. Cool completely.


Filling

4 tablespoons unsalted butter
4 ounces unsweetened chocolate chopped
1 cup light isomalt syrup **
4 large eggs
1 cup (6 ounces) fresh or frozen cranberries

2.) Melt butter and chocolate together and set aside

3.) In a medium bowl, whisk together isomalt syrup and eggs.
Add the chocolate mixture and blend until smooth

4.) Place cooled pie shell on a cookie sheet, and pour in filling. Sprinkle cranberries evenly on top.

Bake in preheated 325 degree oven 45 minutes or until center is just set.
Cool for at least 2 hours before serving.

** Note: I disolved 1/2 cup isomalt in 1 cup of davinci simple syrup to make this isomalt syrup.









lol, it was all I could do to wait the 2 hours that it suggested you wait to serve this.

The contrast of this pie is sinful.

Silky smooth chocolate with an occasional cranberry burst to delight your senses set on a flaky pastry crust.

Major Yum!!!

[Kevinpa]

8 servings @ 4 carbs per slice.

Crust

1/4 cup unsweetened coconut
10 T. Carbquik
1/4 cup pecans
1/4 cup cacao nibs
1/4 cup powdered erythritol
1/2 t. splenda quick pack
3 T. coconut oil

Pulse all dry ingredients in food proccessor until ground fine.
Cut coconut oil into dry mixture and press into a 9 inch pie dish.
Bake crust in a preheated 350 degree oven for 20 minutes or until set.
Let cool completely.



Filling

1/2 cup powdered erythritol
1/4 cup not/Sugar
1 T. diabetisweet
1 T. vanilla extract
1 cup unsweetened coconut
2 egg yokes
1 tablespoon butter
2 cups coconut milk
3 T. coconut cream concentrate

Combine dry ingredients with coconut milk and heat over medium high heat until well incorporated and smooth.
Add in vanilla, butter, yokes, and coconut cream concentrate stirring constantly.
Bring mixture to a simmer and reduce heat to medium low.
Continue stirring until mixture becomes very thick.
Remove from heat, cover and let sit for 5 minutes.
Fill cooled crust with filling.



Meringue

4 egg whites
1 tsp. cream of tartar
1/4 cup granular erythritol
2 T. not/Sugar
1 T. diabetisweet

Combine egg whites and cream of tartar. Beat until soft peaks form. Gradually beat in sweetener until stiff peaks. Put lightly on pie.



Bake pie in a preheated 350 oven for 20 min or until meringue is a golden brown.

[Kevinpa]

Originally Posted by lcmiller461

I also made a cream cheese mixture (I think posted earlier or on the CO sticky) with just cream cheese, CO & vanilla Davinci's. Both are setting up in the fridge. But I got to wondering...would the erythritol mix well with the cream cheese and CO mixture, and if so, would it set up like a cream cheese/vanilla type fudge?

I ran with this idea and this was the results:

1/2 cup coconut oil
4 oz cream cheese
1/4 cup granular erythritol (ground into powder for a volume of almost 1/2 cup)
1 splenda quick pack
1 teaspoon vanilla
1/4 teaspoon orange cream flavor oil

Put the coconut oil and cream cheese in a glass mixing bowl and microwave the two until the coconut oil is almost completely melted. (approx 30 to 40 sec.on high)
Removed the bowl and wisk the two together for about 1 min....noting that the oil and cream cheese are separated.
Return the bowl to the microwave and nuke for an additional 30 to 40 sec on high then remove it and wisk in the powdered erythritol until the mixture is smooth and creamy with no separation.
Then wisk in the splenda quick pack, vanilla, and flavor oil until well combined.

Spoon into mini muffin(tart) pan and put in freezer to set.

These are excellent!!

[Kevinpa]

Chocolate Pudding Pie

Mock Graham Cracker Crust
servings 8 @ 1 carb per serving, 1.5 for the chocolate version.

1/4 cup butter, softened
1/2 t. splenda quick pack (2 carb)
2 T. granular erythritol
1 egg (1 carb)
1/2 teaspoon vanilla
1/2 cup unblanched almond flour (2 carbs)
3 T. wheat protein isolate 5000 (1 carb)
1 T. resistant wheat starch (1 carb)
1 T. wheat bran (1 carb)
1/2 teaspoon baking powder
1/2 teaspoon baking soda

In a medium bowl, mix together the butter, egg, Sweetzfree and vanilla till well combined.
Combine dry ingredients and add to butter mixture; beat until combined and smooth.
Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet.
Bake in a 350 degree oven for 15 – 20 minutes or until golden brown.

Note: I made 6 cookies as equal as I could and browned them to be as crunchy as I could to help with the next step.



6 cookies makes about 1 3/4 c. of crumbs.

In a small mixing bowl combined 1/4 c. of melted butter with the crumbs then press mixture firmly against bottom and side of pie plate.
Bake in a 350 oven 10 to 12 min.then set aside to cool.


Variation:
To make a chocolate flavor crust add the following to the above recipe.

1 oz. (1 square)unsweetened bakers chocolate (finely grated)
1/8 t. splenda quick pack

add these ingredients as is to the butter mixture above before combining with the dry ingredients.



Chocolate Pudding Filling
servings 8 @ 1.75 carb per serving


1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
2 T. not/Sugar
1/2 tsp. splenda quick pack
pinch of salt
2 cups chocolate almond breeze (4 carb)
1 large egg (1 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)



1 Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours.

[Kevinpa]

Made from the basic pie filling recipe.

Chocolate Ice Un-Cream
servings 6 @ 3.5 carb per serving


1/4 cup granular erythritol
1/2 cup unsweetened cocoa powder (8 carb)
2 T. not/Sugar
1/2 tsp. splenda quick pack (2 carbs)
1/2 cup davinci sf syrup of choice
pinch of salt
2 cups vanilla almond breeze (4 carb)
2 large egg (2 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)



1 Whisk together the erythritol, cocoa powder, not/Sugar, splenda quick pack, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze, davinci, and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until mixture starts to thicken.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Refrigerate until cold.
7 process per ice cream makers direction.

[Kevinpa]

Originally Posted by Kevinpa

Chocolate Pudding Filling
servings 8 @ 1.75 carb per serving


1/4 cup granular erythritol
1/4 cup unsweetened cocoa powder (4 carb)
2 T. not/Sugar
pinch of salt
2 cups chocolate almond breeze (4 carb)
1 large egg (1 carb)
4 squares lindt 85% Cocoa (5 carb)(you could sub unsweetened chocolate for this + some sweetener for this but the carbs would be the same)



1 Whisk together the erythritol, cocoa powder, not/Sugar, and salt in a heavy 2-quart saucepan.
2 Gradually whisk in the Almond Breeze and egg.
3 Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes.
4 Whisk in the Lindt chocolate until they are melted and the mixture is smooth.
5 Remove from heat.
6 Pour the pudding into the cooled pie shell.
7 Refrigerate, covered, until cold, at least 2 hours.

I made some really yummy Butterscotch pudding tonight using the above method and the following ingredients.
It made 4 decent size servings.

1/4 cup granular erythritol
1/2 cup unflavored whey protein
2 T. not/Sugar
pinch of salt
1/2 t. splenda quick pack
2 cups vanilla almond breeze
1 large egg
1/4 t. LorAnn's butterscotch flavor oil

[Kevinpa]

1 cup LC cake or cookie flour mix (9 carbs)
1/2 cup carbquik
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

I actually multiplied this by 8 to yeild me just slightly over 8 cups and store it in an air tight container to use in recipes.

Pineapple Cobbler(9 servings) 3.5 carbs each

1 1/2 cup LC cake or cookie flour mix
1/2 tsp splenda quick pack
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 cup butter, chilled
1 cup Freeze-dried pineapple
1 cup davinci simple syrup


Preheat oven to 350 degrees.
In a small mixing bowl, combine Freeze-dried pineapple, and simple syrup then set aside to hydrate for 10 minutes.
In a large mixing bowl, combine LC cake or cookie flour mix, splenda quick pack, baking powder, baking soda, and cinnamon.
Cut in chilled butter until the mixture resembles coarse crumbs.
Divide crumbs in half and press 1/2 into the bottom of an ungreased 9 x 9 baking dish.
Divide the remaining half in half again and mix 1/2 with the hydrated pineapple and layer it in the baking dish on top of the crumbs.
Sprinkle the remaining crumbs over the pineapple layer.
Bake 30 to 40 minutes or until golden brown and crisp on top.

[Kevinpa]

First I would like to apologize for the long thread but I felt it neccessary for the explaination.

Low Carb Rugelach (yeild 2 dozen @ just a hair over 1 carb each)

Back in Janurary I saw a thread posted by babydollsea(Marla) asking if anyone could convert a recipe for Nut Kolacky. At the time I was in the middle of a dozen other projects so I put it on my long list of things to try.

Here was the thread:
Can anyone convert this to low carb?

In that thread theislandgirl(Jude) posted a recipe for Rugelach that looked very similar so I did some research and found 3 other thread here of attempts to convert these cookies.

Here are those threads:
lc rugelach?

Can we make Rugala with over50mom's carbquik cream cheese coffee cake recipe?

what happened?

The main sticking point(excuss the pun) seemed to be the texture of the dough and the difficulty of rolling the cookies into their shape without being to soft and sticky or falling apart.

Anyway, a few days ago a friend(lowcarbbarb) issued me a challenge(and you all know how hard it is for me to pass up a challenge) to try my hand at these cookies so I dug out my old research and went to work.

Some of the background that Barb gave me was that there are two forms of this dough, one with sugar in it and one without and being a low carb cookie I choose to use the one without. For those of you that may prefer a sweeter version of this cookie I am sure some added erythritol or diabetisweet to the dough would work the same.

The following is a half recipe of most of the recipes that I found and was given and since I was treading on uncharted waters I chose the smaller batch. There are also several steps to getting the dough to a workable state so this is not a whip up quick recipe.

Dough

4 oz. softened cream cheese (4 carbs)
4 T. softened butter
1 cup http://www.lowcarbfriends.com/bbs/lo...flour-mix.html (9 carbs)

Place cream cheese and butter in an electric mixer and cream together at low speed until combined.
Add the flour and mix until a soft dough is formed.
Divide the dough in half and cover each half with plastic wrap and refrigerate for about 2 hours or until the dough firms enough to roll in a ball.
Once the dough had firmed I removed it from the frige and place it between two pieces of parchment and rolled it out to about 9 inches in diameter and approx 1/8 inch thick.
Then return the rolled out dough(as is in the parchment) to the fridge until the dough is firm enough to remove the parchment without sticking(approx. 2 more hours). Below you can see what the dough disks looked like at this point.
Then placing the dick on a new sheet of parchment paper and with a pizza cutter or knife, slice the disk as you would a pie or pizza in wedges.
The size of the slices are optional but I found the larger the the slices the easier they were to roll.
I chose 12 slices for mine and that worked well for me.
Then return the wedges to the frige while you prepare the filling.

Filling

My research showed a gazillion different filling you can use for these but the the common theme seemed to be a (fruit and nut) or a (buttery, sugar, cinnamon,and nut) filling. Mainly they need to be spreadable.

I chose the following:

1/4 cup SF Orange Marmalade (8 carbs)
1/4 cup chopped pecans (1 carb)

and

3 T. softened butter
1/4 cup chopped pecans (1 carb)
1 tsp. cinnamon
2 T. diabetisweet brown (3 carbs)

Once the filling is prepared, spread a thin layer of the filling on each wedge and roll up starting at the wide end of the wedge

Preheat oven to 350 degrees.

Place rugelach's on a parchment lined cookie sheet and sprinkle each with a few grains of diabetisweet. I used less than a tsp. for all 2 dozen.
Ten bake on middle shelf for approx 26 min or until golden brown.
To assure even browning rotate cookie sheet half way through baking.

Cool and enjoy!!

Dough







Orange Marmalade Pecan Filling











Cinnamon Pecan Filling

[Kevinpa]

I was in the mood for a cheesecake last night so I put this together with some ingredients I had on hand.

Berry Good CheeseCake (58 carbs)

Crust (7 carbs)

1 cup cookie crumbs (approx 7 cookies)
3 Tbs. melted butter

Combine crumbs and butter and pat onto the bottom of a 9 inch pie plate or spring-form pan.
Bake in a 325 preheated oven for 10 to 12 minutes then set aside to let cool completely.

Filling (14 carbs)

16 oz. cream cheese, softened
1/2 cup monin blackberry syrup
2 large eggs
1/8 tsp. splenda quick pack
1 Tbs. LC cake and cookie flour mix

Combine all ingredients in an electric mixer then spoon into the cooled crust.
Bake in a preheated 325 oven for 40 minutes or until set with a pan of water on the rack below.
Let cool and then refrigerate for at least 3 hours.

Sour cream layer (8 carbs)

8 oz sour cream
1/8 tsp. splenda quick pack

Combine in a small mixing bowl and cover the top of the chilled cheesecake with the mixture.
Refrigerate for at least 1 hour.

Berry Coulis (17 carbs)

1 cup fresh blueberries
1/2 cup monin blackberry syrup
1/4 tsp. splenda quick pack
1 Tbs. granular erythritol
1 Tbs. not/Sugar

Simmer ingredients over low heat stirring often until reduced by 1/2 and thickened.
Cool completely.

approx 4 cups whipped cream (12 carbs)

Fold together the coulis and whipped cream until combined.
Then top the sour cream layer with the mixture.

Refrigerate until ready to eat.

[Kevinpa]

Today I got around to finally trying some puff pastry that I have had on my long list of things to LC.
Although it is a fairly basic recipe, I have shyed away from trying it because of the time involved and i didn't want to be disappointed.

The ingredients are simple:

1 2/3 cup flour
1/2 tsp. kosher salt
2 sticks of butter
1/2 cup ice water

For my flour I decided to use the carbalose version of my cake and cookie flour mix which follows:

1 cup LC cake or cookie flour mix (12 carbs)

1/2 cup carbalose
1/4 cup wheat protein isolate 5000
1 Tbs wheat protein isolate 8000
1/8 cup almond flour
1 Tbs resistant wheat starch 75
1 tsp not/Sugar

Using that mix makes the total carb count for this recipe of puff pastry 20 carbs.
Now that I have this attempt under my belt I will be trying this same recipe with the carbquik version of the flour mix which will reduce the total carbs to 15.

Cut each stick of butter into 3 lengthwise strips and arrange on foil in a rectangle as follows, then wrap and refrigerate until the dough is ready.



In an electric mixing bowl, mix the flour and salt then add ice water and mix with paddle until the flour disappears and the dough comes together.
Replace the paddle with the dough hook and form the dough into a ball and knead the dough with the hook for about 10 mins until the dough is smooth and elastic.
Then cover and let the dough rest for 20 minutes.

When dough has rested, roll dough out on a lightly flour surface into a 6 X 16 rectangle. Place the chilled butter on half the dough 1/2 inch from edge and fold the other half of the dough over the butter and seal the edges with fingers.
Refrigerate in foil for 30 minutes.



After the 30 mins. on a lightly floured surface, lay out the dough and lightly tap the dough with a rolling pin to flatten the butter some and then roll out the dough to 18 X 6 rectangle trying to keep the corners as straight as possible.
From the short side fold dough into thirds making sure the edges and corners are even and press edges firmly to seal.
You should have a 6 inch square. Refrigerate in foil for 30 minutes.

This tri-fold step should be repeated at least 3 more times, chilling after each fold.

I did a total of 6 folds all together to acheive 18 layers of dough and butter. The more layers the in the dough the more layers in the final pastry.

After all your folds are done, refrigerate in foil until ready to use or store in freezer for later use.

At this point I wanted to try it in a recipe so I choose a suggestion that Jude gave me that was really simple for parmesan breadsticks.

For it you use.

1/2 recipe of puff pastry
1/2 cup grated parmesan cheese

Roll out the puff pastry into a 1/8 inch thick rectangle on parmesan cheese pressing it into the dough.
Cut 1/2 inch strips with a pizza cutter and place on a parchment lined cookie sheet.
Bake in a preheated 375 degree oven for 12 to 20 min or until golden brown.
Keep an eye on these as your oven may vary.

I am very pleased with the way this puff pastry and breadsticks turned out.
I got 13 breadsticks for a total 11 carbs and still have half the pastry dough left.
Lastly, notice how you can see the layer in some of the dough below.

[Kevinpa]

I was in a weird kind of a mood this morning so I put the following together.

A Berry Zucchini Pecan Crumb Pie - 8 servings @ 5.75 carbs each.

Crumb Crust

2 cups LC cake and cookie flour mix
1 cup chopped pecans
1 splenda quick pack
1 1/2 sticks chilled butter (cut in small pieces)

Combine dry ingredients and then cut butter into mixture until coarse crumbs form.

Using fingers, evenly press 1/2 of the crumb mixture into a 9 inch pie plate.

Set the rest of the crumb mixture aside.

Filling

1 1/2 cups zucchini milk
1/2 cup sf Monin berry syrup
1/4 cup granular erythritol
2 T. not sugar
1 splenda quick pack

1 cup blueberries
1 small peeled and seeded zucchini (cut into apple sized pieces)

Over medium low heat in a non-stick sauce pan reduce and thicken zucchini milk, syrup, erythritol, not/Sugar, and splenda until you have approx. 1 1/4 cups of thick applesauce consistency. Let cool completely.

Combine the sauce mixture, zucchini pieces, and blueberries and turn into the crumb covered pie plate.

Top the filling with the remaining crumb mixture and bake in a 350 degree preheated oven for 30 minutes or until top crumb crust is golden brown.

Let cool and enjoy!

[Kevinpa]

This will be on my Thanksgiving Table this year.

Delicata Squash Cheesecake (approx 66 carbs for entire cheesecake)

Crust:
1 1/2 cups LC vanilla wafer crumbs
1/2 tsp ground cinnamon
1/2 stick melted salted butter

Filling:
2 (8-ounce) package low fat cream cheese, room temperature
16 ounce pureed delicata squash (1 med squash)
3 eggs
1 7.6 fl oz Nestle Media Crema Table Cream
2 tsp splenda quick pack
1 tsp ground cinnamon
2 T. LC cake and cookie flour mix
1 tsp vanilla extract

Topping:
1 7.6 fl oz Nestle Media Crema Table Cream (chilled)
1 tsp ground cinnamon
1/2 tsp splenda quick pack

Icing Trim:
1/4 cup powdered erythritol
1 T. not/Sugar
1 tsp ground cinnamon
1/2 tsp. splenda quick pack
1 T. softened butter
2 tsp warm water.

Preheat oven to 350 degrees F.

In medium bowl, combine crumbs, and cinnamon.
Add melted butter.
Press down flat into a 9-inch springform pan.
Set aside.


Beat cream cheese until smooth.
Add delicata squash puree, eggs, cream, splenda, and cinnamon.
Add flour and vanilla.
Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour.
Remove from the oven and let sit for 1 hour.
Cover with plastic wrap and refrigerate for 4 hours.

When cheesecake is completely chilled, combine cream, splenda, and cinnamon until smooth and well mixed.
Top the cheesecake with mixture and return to the fridge for another hour.

Whisk together the icing ingredients until smooth then load into piping bag or plastic bag.
Pipe trim on top of cheesecake.

[Kevinpa]

Years ago, one of my favorite cheesecakes was a recipe I got from a grocery store checkout isle $2.50 cookbook. I think it was put out by Kraft Philadelphia Cream Cheese but at this point that is only a guess since I only have a recipe card left with the recipe and a few notes written on it for Carrot 'N Raisin Cheesecake.

This is my version I made for a mixed High and Low Carb crowd Brunch I had today.(Everything I made was low carb of course)

LC Carrot 'N Cranberry Cheesecake (48 carb for entire cheesecake)

Crust

1 cup http://www.lowcarbfriends.com/bbs/lo...-crackers.html crumbs (4 or 5 crackers)
2 T diabetisweet brown
1/2 tsp. ground cinnamon
3 T butter, melted

Filling

24 ounces (3 packages) cream cheese, softened, divided
2 T diabetisweet brown
3/8 tsp splenda quick pack
1/2 cup lc cake and cookie flour mix (carbalose version), divided
4 large eggs
1/4 cup carbinated citrus water (recipe calls for OJ but this water works great as a sub for OJ)
1 cup finely shredded carrots
1/4 cup sf http://www.lowcarbfriends.com/bbs/lo...anberries.html
1/2 tsp ground nutmeg (optional)
1/4 tsp ground ginger (optional)

Topping
1 - 2 T carbinated citrus water
3/4 cup powdered erythritol
2 T butter, softened

Preheat oven to 325.
Mix crumbs, sweeteners, cinnamon, and butter: then press onto bottom of a 9 inch springform pan.
Bake 10 minutes and set aside.

Increase oven temperature to 450 degrees.

Beat 20 ounces cream cheese, sweeteners, 1/4 cup flour mix at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing after each addition.
Blend in citrus water.
Add combined remaining 1/4 cup flour mix, carrots, cranberries, and spices; mix well.
Pour filling evenly over crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 55 minutes.
Loosen cake from rim of pan and let cool completely before removing the rim of pan.
Refrigerate several hours.

When cheesecake is completely chilled, beat the remaining 4 ounces cream cheese, butter, citrus water until well blended. Gradually add powdered erythritol, until well blended.
Spread over top of cheesecake.
Garnnish with additional cranberries and shredded carrots.

Enjoy!!

[Kevinpa]

Lemon Cream Cheese Tart (8 servings 4.5 carbs each) YUM!

1 cup cake and cookie flour mix(carbalose version)
1/3 cup shortening
2 T. + 1 tsp cold water

Cut shortening and water into flour to form a crust dough.
Press into bottom and up sides of a 9 inch tart pan.
Set aside.

1/3 cup granular erythritol
1/2 tsp splenda quick pack
2 T. not/Sugar
1 cup cold water
2 egg yolks
3 T. lemon juice
1 T. butter
2 tsp. grated lemon peel

8 oz cream cheese softened
1 egg
1/2 tsp. splenda quick pack

Preheat oven to 375 degrees.

In medium saucepan, combine erythritol, not/Sugar, Splenda; mix well.
Gradually add cold water, stirring constantly until blended.
Stir slightly beaten egg yolks into mixture to combine.
Cook over medium heat until mixture comes to a boil for 1 min, stirring constantly.
Remove from heat and stir in lemon juice, butter, and lemon peel; set aside.

In small bowl, combine cream cheese, egg, and splenda quick pack: blend well.
Spoon cream cheese mixture into prepared crust.
Spoon lemon mixture over cream cheese mixture: spread carefully to cover.

Bake 30 to 40 minutes or until crust is golden brown. (center will not be set).
Cool 30 minutes on rack.
Refrigerate 90 minutes or until completely chilled.