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Old 02-12-2016, 08:04 PM   #151
rosethorns
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Carolyn your new pic is so pretty!!!
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Old 02-22-2016, 01:15 PM   #152
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I finally broke down and made this, and it is DELISH. Even with using ancient almond flour, it still was good! I ate a piece when it was cooled, but still a bit warm, and it was soooo good.
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Old 04-01-2017, 11:56 AM   #153
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I made Linda Sue's updated version of this recipe posted on her website. Excellent!

I used 2 ounces crumbled raspberries (easy to crumble when frozen) sprinkled over the batter. I also added 6 tablespoons unsweetened coconut to the crumb topping.

I used a rectangular pan lined with parchment and it yielded 8 bars.
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Old 04-01-2017, 04:47 PM   #154
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Love this recipe.

Thanks, Rose.
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Old 04-02-2017, 05:40 AM   #155
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Next time, I think I will add a little lemon juice either to the batter or the crumb topping to compliment the zing of the raspberries.
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Old 04-02-2017, 04:41 PM   #156
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No nutrition listed

Quote:
Originally Posted by Tweaker Geek View Post
Berta - if you click on recipes under the picture Linda Sue posted and go to the raspberry crumb cake under the desserts section she has the carb counts posted.
I did what you said and got noting under the picture. Can I find it any place else.
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Old 04-02-2017, 05:27 PM   #157
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Quote:
Originally Posted by Luv2loose View Post
I did what you said and got noting under the picture. Can I find it any place else.

Here's Linda Sue's website - I linked to the dessert page. The two Raspberry almond desserts are listed on the right.

http://www.genaw.com/lowcarb/dessert_recipes.html
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Old 04-03-2017, 08:57 AM   #158
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I forgot about this. It was one of my favorite breakfasts when I was on LC before. Thanks for reminding me!
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Old 04-03-2017, 07:55 PM   #159
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luv2lose - Sorry you couldn't find the recipe and pic. As at_last posted, go to genaw.com-- click on the link she posted. It's an easy and yummy cake, I hope you try it.
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Old 04-05-2017, 01:45 PM   #160
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Thank you "Tweaker Geek" I found it. OH BOY, LOTS of yummies.
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Old 04-08-2017, 10:00 AM   #161
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Since I'm the only low carber here I intend to try coming up with a single serve version of this wonderful recipe. I'm trying to make as many single serve recipes as I can so when goodies are served around here, I can partake too.
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Old 04-08-2017, 12:01 PM   #162
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Quote:
Originally Posted by cselzler View Post
Since I'm the only low carber here I intend to try coming up with a single serve version of this wonderful recipe. I'm trying to make as many single serve recipes as I can so when goodies are served around here, I can partake too.

Great! Please post the recipe if you can work it out. I'm the only low carber in my family, and so many low carb desserts are family size. It takes a REALLY long time to eat 16 servings of dessert. LOL!

I freeze the leftovers usually but it takes so long to work your way through family size portions.
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Old 04-08-2017, 05:01 PM   #163
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Made a single Serve version.


⅓ c almond flour
1 Tbsp swerve confectioners or your choice of sweetener
1 pinch salt
1 Tbsp butter
⅛ tsp baking powder
⅛ tsp baking soda
⅛ tsp glucomannan
1 tsp sour cream
¼ tsp vanilla
1 egg divided
4 Tbsp cream cheese
1½ tsp swerve confectioners or sweetener you choose
⅛ tsp vanilla
1 to 2 Tbsp sugar free jam
1 tsp sliced almonds.
Stir together almond flour, 2 tablespoons swerve and salt. Cut in butter. Remove a tablespoon and set aside. Mix in baking powder, baking soda and ⅛ teaspoon glucomannan. Crack egg in a separate dish and whisk to a uniform color. Measure ⅛ cup and add to mixture. Reserve remaining egg. Add ¼ teaspoon vanilla and sour cream. Stir mixture till blended. Spray a 2 cup ramekin with pan spray. Any kind of bakeware will work as long as it can go in the oven. Mine is about 5 inches in diameter and 2 inches tall. Spread mixture in bottom of a ramekin pushing mixture up the sides a little. Make the filling. Whisk cream cheese with remaining swerve and vanilla. Add 1 tablespoon of the remaining beaten egg and whisk well. Pour and spread over crust. Dollop the sugar free jam over the top of the filling. Mix the reserved almond flour mixture with the sliced almonds and sprinkle over the filling. Bake in 350 oven for 20 minutes.

It isn't quite the same but I'm not faced with waking up at midnight with the leftovers calling my name from the kitchen.
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Old 04-08-2017, 08:29 PM   #164
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Dear cselzler

The only low carber here?
Well here I am. I am low carber with diabetes 2, so you are
not alone. I'm pretty sure that there are many of us to keep
you company.

Thanks for making a single serving of this much loved crumb cake.
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Old 04-09-2017, 06:12 AM   #165
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Barbo
I meant I'm the only low carber in my house. I live with my daughter and granddaughters. They don't eat low carb. So when a dessert comes out it is not usually acceptable for me. So a single Serve treat for me helps me stay lower carb and not fall off the wagon.
This group has given me the only support I've gotten from the day I joined and I thank you all.
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Old 04-09-2017, 08:48 AM   #166
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Cselzler -

Thanks so much for posting your single serve recipe. Can't wait to try it!
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Old 04-09-2017, 01:00 PM   #167
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C: thanks! Just a tiny thought if someone wanted to cut down on calories....you could probably halve or quarter the amount of cream cheese.

Sounds wonderful.
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Old 04-09-2017, 07:14 PM   #168
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Linda Sue - which recipe is the pic from post #2 from? Is it the same one as post #1 that Carolyn originally posted? It looks so delicious, I want to lick my screen!!
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Old 04-09-2017, 07:51 PM   #169
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THANKS

Glad we can be your LC friends. You are an innovative cook.
We shall all benefit from your wonderful recipes and ideas.

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Old 04-10-2017, 06:55 PM   #170
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Quote:
Originally Posted by CarolynF View Post
C: thanks! Just a tiny thought if someone wanted to cut down on calories....you could probably halve or quarter the amount of cream cheese.

Sounds wonderful.
Yes the cream cheese could be cut, but that's my favorite part of the coffee cake. I've always loved cream cheese part and wanted more. Since it is a single serve, I can have the whole thing and it lasts me to dinner so it's reasonable for me. But like you say, it could be cut in half easily. I'm afraid if you only use a tablespoon, though, which would be a quarter, there would be hardly enough to spread around.

Last edited by cselzler; 04-10-2017 at 06:57 PM..
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Old 05-10-2017, 11:56 AM   #171
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No Splenda~

I am sure by now, everyone knows the dangers of Splenda.
I used it too, back in 2007, but now am using the Truvia Baking
Mix and hope that erythritol doesn't prove to have bad side-effects as well.
I wonder if it would work as well in this recipe?
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Old 05-10-2017, 11:59 AM   #172
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Quote:
Originally Posted by cselzler View Post
I forgot about this. It was one of my favorite breakfasts when I was on LC before. Thanks for reminding me!
It looks like I posted prematurely, I missed a whole page of posts!
I am going to try the single version or maybe not, I need breakfasts and
worry that Atkins bars are full of chemicals.

Thank you for the updates on this recipe!
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Old 07-29-2017, 11:09 AM   #173
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Just bumping this post so that it's easy for newbies to see. I just made it for the first time, eliminating the heavy cream like Linda Sue does, and using blackberry jam, sprinkled with a handful of blueberries. It is truly to die for! Took a refrigerated slice in my cooler to the beach this morning for breakfast. Enjoyed it under the shade of my beach tent, with a steady, cooling breeze, the sound of the waves in my ears, and the sun sparkling like diamonds off the turquoise water. Life doesn't get much better than that. Thanks to Carolyn and Linda Sue!
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Old 07-30-2017, 05:03 PM   #174
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We were just in Holland,Michigan. Cheated on pastries, but back on track soon. Will make this soon.
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Old 08-02-2017, 11:20 AM   #175
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Okay.... made this yesterday, but put 2 Tbs of sour cream in the crust part instead of the cream. It made it more moist and cakelike.
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