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Old 03-10-2018, 05:52 PM   #61
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Old 03-10-2018, 05:52 PM   #62
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Old 03-10-2018, 05:53 PM   #63
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Old 03-10-2018, 05:54 PM   #64
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Old 03-10-2018, 06:08 PM   #65
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Old 03-10-2018, 06:12 PM   #66
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Old 03-10-2018, 06:13 PM   #67
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Old 03-10-2018, 06:13 PM   #68
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Old 03-10-2018, 06:13 PM   #69
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Old 03-10-2018, 06:15 PM   #70
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Old 03-10-2018, 06:16 PM   #71
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Old 03-10-2018, 06:42 PM   #72
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Old 03-10-2018, 06:42 PM   #73
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Old 03-10-2018, 06:43 PM   #74
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Old 03-10-2018, 06:44 PM   #75
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Old 03-10-2018, 06:48 PM   #76
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Old 03-10-2018, 08:31 PM   #77
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Old 03-10-2018, 08:31 PM   #78
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Old 03-10-2018, 08:32 PM   #79
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Angela - those bars with strawberry or raspberry (can't tell which) look devine! and so does the chocolate cake. Do you have recipes?
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Old 03-10-2018, 08:40 PM   #80
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Angela - those bars with strawberry or raspberry (can't tell which) look devine! and so does the chocolate cake. Do you have recipes?
I do! Gimme a minute to dig them out of the other thread.
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Old 03-10-2018, 08:41 PM   #81
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Dessert:
Peanut Butter & Jelly Bars

Adapted from Martha Stewart Website Recipe: Peanut Butter and Jelly Bars (Google it)

Here’s what I did to make them low carb:

Preheat oven to 350 (or 325 convection, which is what I did)

Wash and pare & slice 1 pound fresh strawberries. Cook them down with 1 cup “Ideal Brand” sweetener in a pan on the stove. Since I don’t own a masher, my blender broke and I couldn’t find a piece of my mini-prep, I had to run this stuff through my Omega Juicer on the baby food settings—I wanted it smooth so my son would eat it, he doesn’t like lumps, lol—it can be as chunky as you like, I just wanted mine smooth. You can even use commercial jam, but the grocery store sugar frees are still way high in fructose carbs, and the “low carb” jams are BLEAH. So I made my own jam—never done that before! LOVE IT! I can make quality low carb jam! Who knew??

Anyway, while the strawberries are cooking down and simmering on medium/low heat, make the dough:

1 cup blanched almond flour
¼ cup coconut flour
1 TBSP vital wheat gluten
1 stick room temp butter
½ cup natural peanut butter
½ cup Ideal Brand Confectioners sweetener
1 egg
1/4 tsp salt
½ tsp baking powder
½ tsp pure vanilla extract


Cream the butter & confectioners’ sugar. Add the peanut butter, egg and vanilla. Beat until smooth.

Whisk together almond flour, coconut flour, vital wheat gluten, salt and baking powder until nicely blended.

Add the dry to the wet, beat until it’s all nicely mixed together.

Press 2/3 of the dough into an 8x8 pan, pour the hot thickened jam all over the top, and then crumble the remaining dough over the jam.

Bake for approximately 35 minutes (I was just winging it and it turned out alright.)

So, that was it. It’s really delicious! The texture is very very fine and it kind of melts in your mouth a little—almost as if it were a little dry, but there’s so much butter and peanut butter in there it’s not really dry. I’m happy with the results!

2154 calories and 47.3 carbs for the whole pan
so, that's about .75 carbs and 33 calories per square inch, meaning a nice generous 2 inch square is only 3 carbs and 132 calories!
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Old 03-10-2018, 08:43 PM   #82
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Dessert:
Chocolate Cake
Highly recommended!
Lauren's Healthy Indulgences Blog recipe
"Healthy Chocolate Cake with a Secret"
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Old 03-10-2018, 08:47 PM   #83
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Dessert:
Glamazon's LC Cinnamon Walnut Bars



350 oven (325 convection)
30 minutes bake time
8X8 pan

Crust:
1 cup blanched almond flour
1/2 cup coconut floour
1 tbsp vital wheat gluten
1/2 cup Ideal brand brown sweetener
1 stick butter
1 egg
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla

Topping:
2/3 cup Ideal brand brown sweetener
1 tbsp blanched almond flour
1 tbsp vital wheat gluten
1 tbsp cinnamon
1/3 cup butter, chilled and chopped
pinch salt
1 cup walnuts, chopped

Frosting:
4 oz cream cheese, softened
1/2 cup Ideal brand confectioners sweetener
1/2 tsp vanilla
about 1/4 cup heavy cream-- enough to make it the consistency you like

Make crust, press into pan.
Mix topping up with pastry cutter, arrange evenly over crust.
Bake 30 minutes.
Let cool, frost, refridgerate.

I've noticed that all of these "bars" are not bars until they are refridgerated-- they are crumbly until "set." But, once they are sufficiently cold, they slice up and serve very nicely.

This recipe was super tasty and the pan was empty after a few blinks. (No, I didn't eat it all myself! I had 6 people helping me.)
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Old 03-10-2018, 08:49 PM   #84
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Dessert:
Blueberry Cheesecake Bars



I know! They tasted sooooo goood it was like they came right out of the case of Beaverton Bakery... they really did have "that" pastry danish flavor thing going on. SO SO SO SO SO SUPER DELICIOUS. I would have eaten the whole pan. In one sitting. However, I was smart and shared with mom and sis-- and split the leftovers, so I couldn't eat the whole pan. Which I would have. My mom said it was her most favorite thing in the world and she is already plotting to get me more blueberries so she can have a pan all to herself. My sister, too... this was a SUPER WINNER of a recipe.


8X8 Pan
350 oven (or 325 convection)
30 minutes baking time

Crust:
1 cup blanched almond flour
1/4 cup coconut flour
1 tbsp vital wheat gluten
1 stick softened butter
1/2 cup Ideal Brand granulated sweetener
1 egg
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla

Cheesecake filling:
8 oz softened cream cheese
2 eggs
1/2 cup Ideal Brand granulated sweetener
1 tbsp vanilla
zest from 1 small lemon

Blueberry filling:
pint blueberries
1 cup Ideal Brand granulated sweetener
puree and then cook down on stovetop until thickened like jam

press dough into the bottom of the pan, pour the cheesecake batter on top, then dollop the blueberry stuff around the pan-- then swirl with a knife to make it pretty, then bake.

I actually crumbled some of the dough on top, but I don't think I'll do that next time-- you can make it very pretty with the purple swirls!

So, unbelievably delicious. We were all kind of stunned that it was low carb.

(approximate) whole pan:
calories: 2700
carbs: 56

(approximate) 2X2 piece:
calories: 169
carbs: 3.5
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Old 03-10-2018, 08:54 PM   #85
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Glamazon's Low Carb Walnut Coffee Cake

8X8 pan, buttered
350 oven, 325 convection
Bake 25 minutes (or until knife comes out clean in center-- watch the time! This one needed 35-40 minutes, and the heat may have been too high. Needs more expirimenting to really get it right.)

Cake:
1-15 oz can white beans, rinsed (I used cannellini beans, white kidney beans)
5 large eggs plus 1 yolk
4 teaspoons vanilla extract
1 stick softened butter
1½ cups Ideal Brown Sweetener
6 packed tablespoons coconut flour
¼ teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder

Topping:
¼ cup Ideal Brown Sweetener
1½ teaspoons ground cinnamon
¼ cup unsalted butter, softened
¼ cup almond flour
1 teaspoon coconut flour
1 cup chopped walnuts

To make topping, blend all ingredients until doughy. Set aside.

In a blender, blend the rinsed beans, vanilla, and 3 eggs plus one yolk until completely smooth.

With your beater, cream the butter and sweetener, then add the remaining 2 eggs one at a time.

In a bowl, whisk coconut flour, salt, baking powder and baking soda

Add beans to creamed butter mixture, beat well, then add dry ingredients.

Batter is thick, spread into buttered pan, then pull apart pieces of topping dough and sprinkle and spread them around until the pieces are sprinkled evenly over all the batter, and even push them a little down into the batter.

Bake
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Old 03-10-2018, 08:57 PM   #86
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Most of these recipes are from 2011-- there are more sweeteners on the market now-- feel free to use your fave!
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Old 03-10-2018, 09:24 PM   #87
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LC wrap w/ mayo, cheese & green olives


KFC dinner-- grilled chicken & green beans


LC wrap w/ turkey, mayo, cheese, cucumber
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Old 03-10-2018, 09:31 PM   #88
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LC wrap w/ peanut butter


Costco chicken caesar salad






Jimmy John's Unwich #9 w/ double meat
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Old 03-10-2018, 09:34 PM   #89
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IKEA meatballs w/ alfredo sauce






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Old 03-10-2018, 09:37 PM   #90
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