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Old 07-12-2006, 07:05 PM   #1
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Kevin's Cookie Recipes



LC Almond Biscotti

8 T. wheat protein isolate (1 carb)
3 T. resistant wheat starch (2 carbs)
5 T. Carbquik (3.5 carbs)
5 T. almond flour (3.5 carbs)
3/4 t. baking powder
1/4 t. salt
1 egg (1 carb)
1/4 t. vanilla extract
1/8 t. almond extract
2 T. butter, softened
1 T. ThickenThin not/Sugar
1/8 t. sweetzfree (1/2 c. sweetener equivalent)
1/4 c. chopped almonds (3 carbs)

Combine dry ingredients except ThichenThin not/Sugar and almonds in small mixing bowl and set aside.
Then in a mixer on low mix the wet ingredient with ThichenThin not/Sugar till well combined.
Then mix in the dry ingredients till smooth and stir in chopped almonds.

On a parchment lined cookie sheet form dough into a log 1 1/2" wide by about 14" long.
Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown.
Let log cool and reduce oven to 250.
When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side.
Remove from oven cool and enjoy.
Makes about 16 biscotti and a total count 14 carbs, making them slightly less than 1 carb each.

Variation:
Add 1 oz. unsweetened chocolate and 6 additional drops of Sweetzfree (3 T. sweetener equivalent) to the wet ingredients for Chocolate Almond Biscotti.
Only trace amounts will be added to counts for this addition.



Great almond taste.....Enjoy!

I tweaked another variation of my biscotti recipe this morning.

Organic Cocoa Bits Biscotti

I subbed:

3 T. ground Cocoa Bits for 1 oz. unsweetened chocolate
1/4 cup Cocoa Bits for 1/4 cup almonds

added:
1 extra T. butter softened


Yum!!!






New variation.

Peanut Butter Pecan Biscotti

8 Tbs wheat protein isolate 5000
3 Tbs Resistant Wheat Starch 75
5 Tbs Carbquik
5 Tbs almond flour
3/4 tsp baking powder
1/4 tsp salt
1 large egg
1/4 tsp peanut butter flavor oil
2 Tbs butter, softened
1 Tbs ThickenThin not/Sugar
1/2 tsp splenda quick pack
1/4 cup chopped pecans



1 Combine dry ingredients except almonds in small mixing bowl and set aside.
2 Then in a mixer on low mix the wet ingredient until well combined.
3 Then mix in the dry ingredients until smooth and stir in chopped almonds.
4 On a parchment or foil lined cookie sheet form dough into a log 1 1/2" wide by about 14" long.
5 Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown.
6 Let log cool and reduce oven to 250.
7 When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side.
8 Remove from oven cool and enjoy.


Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 63.58
Calories From Fat (62%) 39.25
Calories From Protein (18%) 11.20
Calories From Carbs (21%) 13.13
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 4.69g 7%
Saturated Fat 1.37g 7%
Monounsaturated Fat 1.19g
Polyunsaturated Fat 0.46g
Trans Fatty Acids 0.00g
Cholesterol 17.03mg 6%
Sodium 79.36mg 3%
Potassium 11.64mg 0%
Carbohydrates 3.53g 1%
Dietary Fiber 2.63g 11%
Sugar 0.18g
Sugar Alcohols 0.00g
Net Carbohydrates 0.90g
Protein 3.01g 6%







Quote:
Originally Posted by magnamater View Post
I think the numbers (carbs, protein, cals) are good for your recipe to be a good "take along" breakfast--of course, several biscotti, not one!!!

Or a coffee break snack. . .with some nutrition!
Ok Janie, I made a batch with the following subs:

My LC cake and cookie flour mix for all the flours in the recipe.
3/4 tsp. splenda quick pack for the sweetzfree.
pecans instead of almonds.

Here was the results. The texture may have improved some also.

Quote:
Originally Posted by Kevinpa View Post
Ok Janie, I made a batch with the following subs:

My LC cake and cookie flour mix for all the flours in the recipe.
3/4 tsp. splenda quick pack for the sweetzfree.
pecans instead of almonds.

Here was the results. The texture may have improved some also.
I had company over this evening and needed something quick to have with coffee so I made a batch of these.

In addition to the subs above I subbed loranns orange cream oil for the almond extract and I dipped them in lindt 85% with a drop of loranns orange cream oil in it.

I made a double bartch of these tonight using my newest flour mix and a few small tweaks like using coconut and sunflower seeds instead of nuts. I thought they had an excellent taste.
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Old 07-23-2006, 09:59 PM   #2
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Kevin's Cookie Recipes

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.

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Old 07-23-2006, 09:59 PM   #3
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Kevin's Cookie Recipes

Ok all you COCO-NUTS



About 4 months ago I tried a cinnamon coconut sugar cookie that turned out ok but I was not satified so I shelved it.......till today

I halved the original recipe which made 2 dozen cookies and achieved the same results for 3 different batches today.

I would appriciate if all you who have coconut flour and feel like experimenting to try these and let me know what you think.

This recipe makes 12 cookies for 2.5 net carbs for all 12.
Talk about a carb bargin!!

Cinnamon Sugar Cookies

2 eggs
1 c. equivilent liquid splenda
1 teaspoon vanilla
pinch of salt
1/4 c. coconut oil
4 T. coconut flour
2 T. wheat protein isolate 5000
1/4 t. baking powder

1 teaspoon cinnamon
1 tablespoon polydextrose plus

I mixed eggs, sweeteners, vanilla, salt, and coconut oil in a large mixing bowl.
Mix together the flours and baking powder then add to the liquid ingredients. The dough was rather sticky so I let it set for about 10 minutes to thicken a bit.
While that thickened I combined the cinnamon and polydextrose plus in a small glass dish.
I then formed the dough into 1 1/2 inch balls and then rolled them in the cinnamon mixture, coating thoroughly. I then placed them on a parchment paper covered cookie sheet about an inch apart and then flattened them to about 2 inch diameter.

I then baked them in a 350 oven for 15 - 16 min.

This made 1 dozen cookies. 2.5 carbs for entire batch.



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Old 07-31-2006, 10:45 AM   #4
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Kevin's Cookie Recipes

Mock Girl Scouts Thin Mint Cookies

1/4 cup butter, softened
1 cup equivalent liquid splenda
1/4 c. Peppermint Paddy SF Davinci syrup
2 T. polyd (2 carbs)
2 T. powdered erythritol
1/3 packet sweet one
2 T. powdered whole eggs (1 carb)
1/4 cup almond flour (3 carbs)
1/2 c. wheat protein isolate 5000 (1 carbs)
1 oz. (1 square melted or pre-melted packet) unsweetened chocolate (4 carb)
1 t. pure peppermint extract

In a small mixing bowl wisk almond flour, wheat protein isolate, powdered eggs, and polyd till well combined.

In another small mixing bowl wisk butter, chocolate, liquid splenda, Davinci syrup, erythritol, sweet one, and extract till smooth.

Stir the wet mixture into the dry till smooth

Drop a teaspoon of batter on parchment or non-stick foil lined cookie sheet and flatten to 1/8 inch thick (batter is thin so this is quite easy)

Bake in a 350 oven for 15 min

No more guilt at GS cookie time

makes 2 dozen total recipe is 11 carbs or 1/2 carb per cookie.

Maybe I'll get my cooking badge for this 1.



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Old 08-11-2006, 09:20 AM   #5
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Kevin's Cookie Recipes

A friend of mine ask me to come up with a LC TVP based Oatmeal cookie for her. This was the result.

TVP Oatmeal Cookies

12 cookies approx 1 carb per cookie

1/2 cup TVP (6 carbs)
1/4 cup almond flour (3 carbs)
1/4 cup wheat protein isolate 5000 (1 carb)
1 Tablespoon old fashion Quaker Oats (3carbs)
1/4 teaspoon baking soda
pinch of salt
2 Tablespoons Diabeti Sweet brown sugar

1/3 cup equivalent liquid splenda
2 Tablespoons Crisco green (no trans fat shorting)
2 Tablespoons heavy cream
1/4 teaspoon vanilla

Mix all the dry ingredient together in a medium bowl.
Cut in the Crisco till well incorperated,
then stir in the remaining wet ingredient till well mixed.

Form into 1 inch balls and space several inches apart on a parchment lined cookie sheet.
Smash each ball with the bottom of a water dipped glass.

Bake in a 375 degree oven 9 to 11 minutes until golden brown.

I have to say I was impressed with both the texture and taste of these cookies.

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Old 09-23-2006, 03:10 AM   #6
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Kevin's Cookie Recipes

Yesterday I went to the store to get a few items and was walking down the cookie isle and I caught sight of my all time favorite cookie, pecan sandies. I walked over and picked up the package and flipped it over and when I saw the carb count I set the package back down and walk away with a sigh!

All last night all I could think about were those dang cookie so this morning when I woke I decided to try my hand at making them.

Carbquiks web site has a recipe that looked good by Liz Bateman so i tried them.

http://www.tovaindustries.com/carbal...ipe2.php?c=109

Carbquik Recipe: Pecan Sandies

Serving Size: 2 Cookies
Servings: 12
Per Serving: 92 Calories; 9g Fat; 3g Protein;
3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb


Ingredients:

3 ounces almond flour, 3/4 cup
1/4 cup Carbquik
1 ounce pecans, very finely chopped, 1/4 cup
1 egg white
3 tablespoons butter, melted
2 1/2 tablespoons Splenda or liquid equivalent
1/2 teaspoon vanilla or caramel extract (I used caramel)
Dash cinnamon

Instructions:

In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop dough in 24 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough.
Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly 6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less than 1/2\" thick, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped.
Bake at 325║ 20 minutes, or until golden brown


[COLOR="Blue"]I did mine just a little different and when the batter was mixed I then rolled it into a log inside parchment paper and put it in the freezer for 15 min.
I then took a sharp knife and just cut the cookies out of the log.

Anyway, the entire batch of these cookies are the same carbs as 1 of the store bought one.

They are really good! [/COLOR]


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Old 09-24-2006, 05:40 PM   #7
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Kevin's Cookie Recipes

Simple Coconut Cookies

I was looking for something coco-nutty tonight so I threw this together.

1/4 cup butter, softened
1 1/2 cup sweetener equivilent (i used sweetzfree/erythritol)
1 Tablespoon not/Sugar
4 eggs
1 teas. vanilla extract
1/4 teas. coconut extract
1/2 cup almond flour
2 cups unsweetened coconut

mix wet ingredients
mix dry ingredients
mix dry into wet till well incorporated

Drop small tablespoons of batter on parchment paper lined cookie sheet 1 inch apart.

Bake 15 to 18 min in a preheated 375 degree oven or until golden brown.

Makes 2 dozen cookie @ 0.75 carb each.

If you are a coconut fan....you will like these cookies.



I applied an interesting tweak to my recipe this morning. My DW wanted some chocolate flavor added to these cookies but didn't want me to increase the carbs to do it.......God!! I love a challenge.....

I have had an unopened bottle of Davinci chocolate syrup in the pantry for awhile and this seemed like a great place to try it. My problem was in order to get enough flavor from the syrup I would be overloading the recipe with liquid and if I added more coconut to compensate I would raise the carbs.

So what I did was sub 4 T. of whole powdered eggs for the 4 eggs in this recipe. The normal instructions to reconsitute powdered eggs is 1 T. powdered eggs + 2 T water = 1 egg. Using 4 T. of whole powdered eggs + 8 T.(1/2 c.) Davinci chocolate syrup = 4 chocolate eggs.

Anyway, I think you get the point.

Bottom line is it was a very nice taste and texture for these cookies.

oh yea I was able to reduce the sweetener by 1/2 c. because of the davinci.

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Old 10-11-2006, 05:06 PM   #8
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Kevin's Cookie Recipes

Whipped Cream Icing filled Squash Cookies

1 cup almond flour
1 cup wheat protein isolate 5000
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. salt

Wisk together dry ingredients and set aside.

Then cream together:

1 cup crisco green
1 cup smashed squash or pumpkin of your choice.
1 t. vanilla
1 egg
1/4 cup granular erythritol
1/4 cup polyD
1 cup equivilent splenda (1/4 t. sweetzfree)
1 T. ThickenThin not/Sugar

Add dry ingredients to creamed mixture and combine throughly.

Drop mounded teaspoons of batter on greased or lined cookie sheet.
Bake in a preheated 350 degree oven for 10 to 15 mins or until golden brown.

Makes 3 1/2 to 4 dozen cookies.

Approx 36 carbs for entire batch using a carnival squash and whipped cream icing.

Spread whipped cream icing between 2 cookies to make sandwiches.

Approx 1 carb for each iced sandwich cookie.


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Old 10-16-2006, 05:32 AM   #9
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Kevin's Cookie Recipes

Here is my stab at a sugar cookie

1 cup Carbquik
2 T. resistant wheat starch
2 T. wheat protein isolate 5000
1 t. baking soda
1/2 cup crisco green
2 T. powdered erythritol
1 T. isomalt
1 T. polyD
1 T. not/Sugar
1 t. cream of tartar
1 egg
1 t. vanilla
1/2 cup splenda equivilent(12 drops sweetzfree)

Combine carbquik, RWS, WPI 5000, and baking soda in a small bowl and set aside.

Combine erythritol, isomalt, polyD, not/Sugar, and cream of tartar in another bowl.
Mix crisco and sweetener mixture until light and fluffy.
Beat in egg, vanilla, and sweetzfree until smooth.
Gradually beat in flour mixture until well combined.

Wrap with plastic wrap and refridgerate overnight.

Divide dough in half and return other half to fridge.
Roll dough out between 2 sheets of wax paper to 1/8 inch thick.
Cut out with floured cutter.
Bake in a 350 oven on a foil lined cookie sheet for 8 to 9 minutes until edges are golden brown.
Cool on a wire rack .
Repeat with remaining dough.

Yeild: 1 1/2 to 2 doz (3 inch cookies)
Slightly less than 1 carb each





[IMG]hthttp://img854.imageshack.us/img854/1006/sugarcookie3.jpg[/IMG]
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Old 10-26-2006, 11:44 AM   #10
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Kevin's Cookie Recipes

Peanut Butter Cookies

1 1/4 cups LC creamy peanutbutter
2 eggs
1/4 cup peanutbutter davinci syrup
1 t. vanilla
1/4 t. sweetzfree
1/2 cup wheat protein isolate 5000
1 1/2 t. baking powder
2 t. not/Sugar
1/4 cup chopped pecans

Combine wet ingredients.
Combine dry ingredients.
Mix dry into wet.

Roll into 1 inch balls and place on a parchment lined cookie sheet.
Flatten balls with fork.
Bake in a 325 preheated oven for 15 minutes or until golden brown.

Yeild 2 dozen.....2 carbs each



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Old 10-26-2006, 11:44 AM   #11
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Kevin's Cookie Recipes

Butter Rum Belgian Waffle Cookies
yeild 1 1/2 dozen
approx 1 carb each


I have been wanting to low carb one of my all time favorite cookies and finally got around to doing it this morning.

1 cup carbquik
1/8 cup almond flour
1/4 cup powdered erythritol
1/8 cup DiabetiSweet brown
1/8 t. sweetzfree (1/2 cup equivilent)
1 T. not/Sugar
2 large eggs
6 T. melted butter slightly cooled
1/4 to 1/2 t. butter rum flavor oil (depending on how strong you like your flavor)

Mix all ingredient on low speed scraping sides until smooth batter forms.

Spray iron with cooking spray and heat on medium high electric burner.

Place tablespoon of batter in center of open iron. Close iron, dont squeeze.
Cook 15 seconds on each side. remove cookie and repeat until batter is gone.





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Old 10-30-2006, 04:08 AM   #12
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Kevin's Cookie Recipes

Chewy Pecan Cookies

Yield four 3" cookies 1 carb each.

1/4 cup coarse ground pecans
1 T. wheat protein isolate 5000
2 T. polyD
2 T. sweetener of choice
2 T. butter (softened)
1/2 t. baking powder

Combine dry ingredients.
Mix in butter until well incorporated.

Drop 4 mounded teaspoons of dough on greased cookie sheet.

Bake in a preheated 350 degree oven 11 to 13 min or until golden brown.

These are major yummy with a great chewy texture.
Recipe can easily be doubled or tripled for a larger batch.



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Old 11-01-2006, 08:12 PM   #13
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Kevin's Cookie Recipes

1/4 cup heavy cream
1/3 cup Isomalt
1 cup equivilent sweetener (I used the new splenda quick pack)
2 T. granular erythritol
6 T. butter salted
2 egg yoke

1/3 cup chopped pecans
1/3 cup cacao nibs
1 1/4 cup unsweetened coconut


Put all the ingredients in a non-stick sauce pan except pecans, cacao nibs, and coconut.
Bring to a boil then reduce to medium heat stirring down boil constantly for 12 minutes.
Add pecans, cacao nibs, coconut and mix until well combined.

Place mounded teaspoons onto a non-stick foil lined cookie sheet.
Quick set in freezer for 15 minutes and refridgerate overnight.

Makes 2 dozen candies. 1 carb each





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Old 11-17-2006, 07:01 PM   #14
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Chocolate Chip Cookies

Ok Nora, this was the best I could do on the spur of the moment.

It may not be exactly what your looking for but I sure impressed my DW.

Her reaction was...."thats a dam good cookie"

1 cup carbalose
1 cup wheat protein isolate 5000
1/4 cup resistant wheat starch 70
1 t. baking soda
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
1 t. vanilla
2 eggs
1 8 oz package mini semi sweet sugar-free chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 375 degree oven for 9 to 11 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.

Enjoy







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Old 11-19-2006, 06:33 PM   #15
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Variation
Cinnamon Squash Sandwich Cookies

1 cup (2 stick) unsalted butter
4 T. granular erythritol
2 T. Diabeti Sweet brown sugar
2 T. not/Sugar
1 splenda quick pack
1 teaspoon cinnamon
1 large egg yoke
2 cups carbquik
7/8 cup wheat protein isolate 5000
1/8 cup resistant wheat starch
1 cup delicata squash

I used the same directions to make these and used the same icing.

The dough was a tad stickier than the chocolate both firmed up when chilled.

I used the log and slice method

Yield about 2 dozen sandwich cookies and the same carb count per cookie.



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Old 11-30-2006, 12:19 AM   #16
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Kiss Cookies Sorta
yield 2 dozen

1 cup carbquik
1/2 t. baking soda
1/4 t. salt
1 T. not/Sugar
1/8 cup diabeti sweet brown

1/4 cup crisco green
1/4 cup lc creamy peanut butter
1 egg
1 T. heavy cream
1/2 t. vanilla
1/8 t. sweetzfree

1 T. diabeti sweet white(for coating)

3 hershey's 1 carb bars

In large mixer bowl, stir carbquik, soda, salt, not/Sugar, and diabeti sweet brown together. Add remaining ingredients except chocolate and mix at medium speed until well combined, scraping bowl occasionally. Chill dough 30 mins.

Preheat oven to 375 degrees.
Roll small amounts of dough into 1 inch balls and then roll in diabeti sweet white to coat.
Place on ungreased cookie sheet and bake for 12 minutes or until light brown.
Remove from oven and immediately press chocolate into the center of each cookie.

Although very tasty, they were more crumbly when warm than I remember the HC version being.







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Old 12-05-2006, 10:48 AM   #17
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PB Sugar Cookie (tweaked)
yield 2 dozen approx 1 carb each.

I think I am going to have to get my DW to hide these from me. (:blush: )

1 cup carbquik
1/2 t. baking soda
1/4 t. salt
2 T. not/Sugar
1 splenda quick pack

1/4 cup crisco green
1/4 cup lc creamy peanut butter
2 eggs
1 T. almond breeze
1/2 t. vanilla
1/2 t. blackstrap

1/4 cup pecans (chopped)

1 T. diabeti sweet white(for coating)


In large mixer bowl, stir carbquik, soda, salt, not/Sugar, and splenda together. Add remaining ingredients and mix at medium speed until well combined, scraping bowl occasionally. Roll in a log and chill dough overnight.

Preheat oven to 350 degrees.
Slice chilled log in 1/8 to 1/4 inch thick and dip 1 side diabeti sweet white to coat.
Place on parchment lined cookie sheet (diabeti sweet up) and bake for 15 minutes or until light brown.

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Old 12-13-2006, 05:56 AM   #18
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LC Vanilla Wafer (approx 2 dozen wafers) 16 carb for entire batch

2/3 cup carbalose
1 Tablespoon resistant wheat starch
1/8 cup granular erythritol
1/8 cup isomalt
1 Tablespoon not/Sugar
1/2 ts baking powder
pinch of salt

1/2 stick butter; softened
1 teaspoon vanilla extract
8 drops sweetzfree
1 egg


Preheat oven to 350 degrees.

Sift or wisk all dry ingredients together.
In medium bowl with mixer at low speed,
beat butter, vanilla and egg until combined.
Mix in dry ingredients until dough is formed.

Roll dough into 1/2 in balls and place at least 1 inch apart on ungreased cookie sheet.
With the bottom of a smooth glass, smash balls to make a flat wafer.

On middle rack of oven bake 12 to 16 minutes until cookie are of desired doneness.

Note: The time here will depend on the color and crunch you are looking for in your wafer.

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Old 12-30-2006, 09:48 PM   #19
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Gluten-Free Chocolate Chip Cookies

The carb count is almost exactly the same as my original Chocolate Chip Cookies.

1 cup almond flour
1 cup soy powder
1/2 cup Golden Flaxseed Meal
2 t. baking powder
1/2 t. coarse sea salt
2 sticks butter (softened)
2 T. not/Sugar
1/2 cup isomalt
1 T. diabeti sweet brown sugar
1 splenda quick pack
2 t. vanilla
4 eggs
1 8 oz package mini semi sweet sugar-free chocolate chips
1 cup chopped pecans
.
Combine flour, baking soda, and salt in a small mixing bowl and set aside.
In mixer cream together butter, vanilla and sweeteners.
Add eggs one at a time, beating well after each addition.
Gradually beat in flour mixture.
Stir in morsels and nuts.

Drop rounded tablespoons of dough onto ungreased cookie sheet.

Bake in preheated 350 degree oven for 14 to 16 minutes until golden brown.

Let stand for 2 minutes and then transfer to wire rack to cool.

yield 3 dozen cookies for a total of 60 carbs or 1.6 carbs per cookie.

Enjoy







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Old 01-09-2007, 10:38 PM   #20
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Kevin's Cookie Recipes

Pina Colada filled Almond Sandwich Cookies (12 cookies @ 1/2 carb each)

1/2 cup shortening
1/4 cup powdered erythritol
1/4 teaspoon splenda quick pack(1/4 cup equivelent)
1 T not/Sugar(for sweetener)
1 eggs
1/2 tablespoon almond extract
3/4 cup + 1/8 cup almond flour
1/4 cup wheat protein isolate 5000
1 T not/Sugar(for flour)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt

In a large bowl with electric beaters, cream the shortening, erythritol, splenda, and not/Sugar. Beat in the egg and mix well. Add the almond extract.

In another bowl, sift together the flour, not/Sugar, baking powder, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. Roll into a log, about 1-1/2 inch in diameter. Wrap in waxed or parchment paper and refrigerate for 4 hours. (You can use the freezer to speed up the proccess.)

Preheat the oven to 375 degrees F. Cut the dough into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Bake for about 10 minutes, or until light golden brown.

Filling
2 T. shortening
1/2 cup powdered erythritol
2 T. polyD
2 T. not/Sugar
2/3 cup equivilent splenda (16 drops sweetzfree)
2 to 3 t. warm water
1/6 t. LorAnn pina colda flavor oil

wisk to combine
powdered erythritol, not/Sugar, and polyD
add warm water and wisk until creamy and smooth.....(no lumps)
add shortening and wisk until combined and creamy.
add sweetzfree and flavor oil then wisk 1 last time until smooth and creamy

Apply filling and assemble cookies.







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Old 01-13-2007, 03:54 PM   #21
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OK, one more set of pictures for the rest of the recipe.

After the dough chilled I cut the cookie slices. I always thought it was interesting how the chilled dough and the dark cocoa allows you to see the strands of shortening that is in Carbquik.



And last the icing.


wisk to combine
powdered erythritol, not/Sugar, and polyD



add warm water and wisk until creamy and smooth.....(no lumps)



add shortening and wisk until combined and creamy.





add sweetzfree and wisk 1 last time until smooth and creamy





HTH
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Old 01-17-2007, 07:48 PM   #22
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Kevin's Cookie Recipes

Cran-Raspberry Pinwheels (2 1/2 dozen @ 1 carb each)

1/2 cup cranberries
1/2 cup freeze dried raspberries
1/2 cup water
1/4 cup granular erythritol
1/4 t. splenda quick pack
1 T. not/Sugar

Combine erythritol, splenda, and not/Sugar and disolve in water in nonstick sauce pan without heat.
Add berries and simmer over med low heat until cranberries pop and entire mixture is a stiff puree.
Refridgerate to cool.

1/4 cup butter (softened)
1/8 cup granular erythritol
1/8 cup DiabetiSweet brown sugar
1 T. not/sugar
1/4 t. splenda quick pack
1/2 teaspoon vanilla
1 large egg
3/4 cup carbquik
1/8 cup wheat protein isolate 5000
1/8 cup resistant wheat starch
1/2 teasspoon baking soda
1/4 teaspoon salt

I an electric mixing bowl mix together butter, erythritol, DiabetiSweet, not/sugar, splenda quick pack, vanilla, and egg until creamy.
Add combined dry ingredients and mix until well incorporated and dough is smooth.

On a lightly floured surface, roll out dough to a 6 X 10 rectangle.
Spread on berry puree to within 1/2 inch of edge and roll dough jellyroll style along the long edge.

Cover with plastic wrap and refridgerate overnight.

Preheat oven to 375 degrees.

Cut roll into 1/2 inch slices and place on a parchment covered cookie sheet approx 2 inches apart.
Bake 9 to 13 mins or until edges are light golden brown.

Cool completely.

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Old 01-24-2007, 10:11 AM   #23
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Kevin's Cookie Recipes

Mint Chocolate Pinwheels (yield 4 dozen 1/2 carb each)

2/3 cup powdered erythritol
1 T. not/Sugar
1 t. DiabetiSweet brown
1/2 t. splenda quick pack

1 stick butter softened
1 egg
1 T. CC milk
1 t. vanilla
1 cup Carbquik
1/2 cup Carbalose
1/2 cup wheat protein isolate 5000
1 t. baking powder
1/2 t. salt
2 T. dark cocoa
1/16 t. LorAnn mint chocolate chip flavor oil.

In mixer, combine sweetener mix, butter, egg, milk, and vanilla at medium speed until light and fluffy.
Add flours, baking powder, salt and mix at low speed until soft dough forms.
Divide dough in half and set 1 half aside.
Add Cocoa and flavor oil to the other half of dough and mix on low speed until well blended.
On lightly floured wax paper or parchment roll each half of the dough into a rectangle 1/8 inch thick.
Set 1 rectangle on top of the other and roll jellyroll style along the long edge until a log is formed.
Pinch seam and ends to seal.
Wrap with plastic and chill in fridge for 3 hours or until firm.

Preheat oven to 350.
Cut roll in 1/4 inch slices.
Place slices 2 inch apart on ungreased or parchment lined cookie sheet.
Bake 8 to 10 min. or until set.
Cool completely.





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Old 01-28-2007, 03:41 PM   #24
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Kevin's Cookie Recipes

Peanut Butter Pecan Cocoa Drop Cookies
makes 3 dozen 1/2 carb each


1st, this is a fragile cookie. I tried several things to strengthen it but it took away from the flavor each time so I settled for the fact that it is delicate in nature but the flavor is wort it.

2nd, after these came out of the oven and cooled. I set the cookie sheet in the freezer to quick set the cookies.

3rd, I let these cookies sit out on the rack over night and they were much sturdier in the morning.

1/2 cup sf lc creamy peanut butter
3/4 cup heavy cream
1 cup chopped pecans
2 tsp. vanilla
1 T. DiabetiSweet brown
3 T. equivilent splenda( I used 6 drops sweetzfree)
1 tsp baking powder
2 T. Hershey's Cocoa Special Dark

Preheat oven to 375 degrees.
In large mixing bowl combine all ingredients until well incorporated.
Drop by teaspoons onto parchment lined cookie sheet.
Bake 10 minutes or until set.

Cool 1 minute on cookie sheet then slide parchment onto wire rack to cool completely.

See notes:



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Old 03-16-2007, 05:46 AM   #25
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Kevin's Cookie Recipes

Coconut Peanut Butter Cookie

I was playing around this morning with the ingredients that I used in the crust of my coconut cream pie and came up with this simple chewy cookie.

Yeild 18 to 24 cookies approx 1 carb each.

1 cup unsweetened coconut
1/2 cup unblanched almond flour
1/4 cup polyd
1/4 cup cacao nibs (you could sub chopped nuts or chocolate chip)
1/4 t. sweetzfree (1 cup equivilent)
1 large egg
1/4 cup peanutbutter

Combine all ingredients and roll into 1 inch balls.
Place on a parchment lined cookie sheet and smash with fork.
Cook in a preheated 350 degree oven for 15 minute or golden brown.

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Old 04-26-2007, 05:35 AM   #26
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Kevin's Cookie Recipes

Peanut Butter and Jelly Kiss Cookies
Yeild 2 dozen approx. 1 carb each

1 cup carbquik
1/4 cup almond flour
1/2 t. baking soda
1/4 t. salt
1 T. not/Sugar
1/8 cup diabeti sweet brown

1/4 cup crisco green
1/4 cup lc creamy peanut butter
1 egg
1 T. heavy cream
1 t. vanilla
1/8 t. sweetzfree (1/2 cup equivilent)


In large mixer bowl, stir carbquik, almond flour, soda, salt, not/Sugar, and diabeti sweet brown together. Add remaining ingredients and mix at medium speed until well combined, scraping bowl occasionally. Chill dough 30 mins.


1 T. diabeti sweet white(for coating)

Preheat oven to 375 degrees.
Roll small amounts of dough into 1 inch balls and then roll in diabeti sweet white to coat.
Place on ungreased cookie sheet and bake for 12 minutes or until light brown.

1/8 cup sf mini chocolate chips

Remove from oven and immediately press indent into the center of each cookie and place 4 or 5 chips in each indent.


2 T. Jok n Al grape jelly
1/8 t. vanilla


Mix jelly and vanilla and top each cookie with a small dollop of the mixture.





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Old 05-16-2007, 11:10 AM   #27
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Kevin's Cookie Recipes

Cinnamon Shortbread Cookies
Yield: 18

1 cup carbquik
1/8 cup resistant wheat starch 75
1/4 cup powdered erythritol
1 Tbs diabeti sweet
1/2 cup butter, chilled in small pieces
1 tsp cinnamon

Preheat over to 325 degrees.

Lightly grease a 9 x 9 baking dish.

In large mixing bowl combine Carbquik, resistant wheat starch, erythritol, diabetisweet, and cinnamon.

With pastry blender cut in butter until mixture resembles coarse crumbs.

Turn dough into prepared dish and press evenly on bottom.

Prick dough at 1 inch intervals with fork.

Bake for 25 to 30 min or until light golden brown.

Immediately cut shortbread into 9 squares and then each square in half into triangles.

Cool completely in dish before removing to store.

Nutrition
-------------------------------------
Calories: 71.92
Calories From Fat: 45.21
Total Fat: 6.62g
Saturated Fat: 3.74g
Cholesterol: 13.56mg
Sodium: 63.60mg Potassium: 2.15mg
Total Carbohydrates: 7.41mg
Fiber: 2.54g
Sugar Alcohols 4.03g
Net Carbohydrates 0.84g
Protein: 1.39g



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Old 05-16-2007, 11:10 AM   #28
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Kevin's Cookie Recipes

I made and am revising this recipe to use my flour mix and double the cinnamon.

Cinnamon Shortbread Cookies
Yield: 18

1 1/8 cup LC cake and cookie flour mix
1/4 cup powdered erythritol
1 Tbs diabeti sweet
1/2 cup butter, chilled in small pieces
2 tsp cinnamon

Preheat over to 325 degrees.

Lightly grease a 9 x 9 baking dish.

In large mixing bowl combine flour mix, erythritol, diabetisweet, and cinnamon.

With pastry blender cut in butter until mixture resembles coarse crumbs.

Turn dough into prepared dish and press evenly on bottom.

Prick dough at 1 inch intervals with fork.

Bake for 25 to 30 min or until light golden brown.

Immediately cut shortbread into 9 squares and then each square in half into triangles.

Cool completely in dish before removing to store.

Nutrition
-------------------------------------
Calories: 72.04
Calories From Fat: 45.93
Total Fat: 6.48g
Saturated Fat: 3.55g
Cholesterol: 13.56mg
Sodium: 63.60mg
Potassium: 2.15mg
Total Carbohydrates: 6.21g
Fiber: 1.54g
Sugar Alcohols 4.03g
Net Carbohydrates 0.64g
Protein: 2.25g

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Old 07-17-2007, 07:52 PM   #29
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Kevin's Cookie Recipes

LC Snickerdoodles (yeild 36 cookies) approx. 1/2 carb each
wet
1/2 cup butter (softened)
1 large egg
1/2 tsp splenda quick pack
1/4 cup powdered erythritol
dry
1 3/8 cups LC Cookie and Cake Flour Mix (see below)
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
coating
1 tsp cinnamon
1 Tbl diabetisweet or splenda
2 oz pecan halves (40 count)

Cream together butter, egg, sweeteners in electric mixer.
Combine dry ingredient and mix with creamed ingredients.
When dough comes together, refrigerate until chilled (about 2 hours).
When chilled roll dough into approx 1 inch balls and roll to coat in cinnamon coating and place on a parchment lined cookie sheet.
Place pecan half in center of ball and press to flaten.
Preheat oven to 375 degrees and bake 10 to 14 min or until golden and bottom edge starts to brown.

Cool and enjoy.




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.
Attached Images
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Old 08-09-2007, 10:52 PM   #30
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Kevin's Cookie Recipes

Peanut Butter Chocolate Chip Pecan Scones

8 servings 5.7 carbs
12 servings 3.8 carbs
16 servings 2.9 carbs

2 1/2 cups cake and cookie flour mix
1/2 cup peanut butter powder
1 tsp splenda quick pack
1 T. Baking powder
1/4 teaspoon Salt
1/2 cup Butter, chilled
1/4 cup dairy or almond breeze
1/4 tsp blackstrap molasses
3 Egg
2 teaspoons Vanilla
1/2 cup Pecans, chopped
1/2 cup SF Chocolate Chips

Preheat oven and seasoned iron skillet to 375F.
In a large electric mixing bowl, stir together the flour, peanut butter powder, splenda, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture and cut it in with the paddle attachment.
Add dairy, vanilla, and molasses to combine.
Add and combine eggs, 1 at a time.
Add pecans and chocolate chip until just combined.
Turn out onto floured surface and form into a round appox 1 1/2 inch thick.
Tranfer to preheated iron skillet and bake for 18 to 20 minutes or until toothpick comes out clean in the middle of scone.

Cool on wire rack, cut into wedges and enjoy!

I thought 12 serving was the right size but had already cut mine into 8.
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