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All Low Carb Keto Cookies, Cake, and Muffin Recipes

All Keto Recipes List

All Low Carb Keto Cookies, Cake, and Muffin Recipes

CREAM CHEESE, COCONUT, AND LEMON MOUNDS

Makes 20 mounds

Per mound. Effective carbohydrates: 0.6 g
Carbohydrates: 1 g Made with Splenda only: Add 0.1 g carbohydrates
Fiber: 0.4 g
Protein: 0.8 g
Fat: 5.4 g
Calories: 54

Nice little coconutty bites. If you use coconut milk instead of the whipping cream, they will be even more coconutty. Keep the mounds refrigerated or frozen to prevent spoilage-assuming they would last that long!

Ingredients:
1 cup unsweetened finely shredded coconut
1 1/2 tsp each Splenda and Canadian Sugar Twin or 2 Tbsp. (30 ml) Splenda
1/2 cup whipping cream
1/2 tsp pure vanilla extract
1/4 cup cream cheese, at room temperature 1 large egg
1/2 tsp finely grated lemon rind

In a medium bowl, mix the coconut, sweetener, cream, and vanilla. Let sit for 1 hour. Preheat the oven to 350◦F (175◦C). Line a baking sheet with parchment paper.
Stir the cream cheese into the coconut mixture until blended. Add the egg and mix well. Stir in the lemon rind.

Drop by level tablespoons (making macaroon-shaped mounds) 2 inches (5 cm) apart on the prepared bak- ing sheet. Bake for about 15 minutes, until the tops are lightly speckled with brown.

Makes 30 candies

HAYSTACKS

Per candy. Effective Carbohydrates: 1 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 2 g
Fat: 8 g
Calories: 78
Chocolate + coconut = Yum! For a really special treat, form the chocolate mixture around a whole almond before chilling. Keep these treats in the freezer; otherwise it is really easy to overindulge!

Ingredients:
4 squares baking chocolate, unsweetened (I prefer Hershey’s) 2 tablespoons unsalted butter
1/4 cup coconut oil
2 1/2 teaspoons SteviaPlus 16 packets sucralose
1/16 teaspoon sea salt
1/2 teaspoon vanilla extract
2 tablespoons milk and egg protein powder
1/4 cup soy protein isolate
1 3/4 cups unsweetened coconut

Combine the chocolate, butter, and coconut oil in a microwave safe bowl; microwave on high power for about 2 minutes or until the chocolate melts, stirring partway through.

Add all the remaining ingredients except the coconut, and stir until they are smooth.

Add the coconut gradually, stirring the candy after each addition. After it is all incorporated, drop the candies by teaspoonfuls onto waxed paper and chill them in the refrigerator before serving.

NO-BAKE COOKIES, LOW-CARBED
Makes about 34 cookies

Per cookie. Effective Carbohydrates: 1 g
Carbohydrates: 3 g
Fiber: 2 g
Protein: 3 g
Fat: 9 g
Calories: 98
This recipe came about as a request from Annette Wehland, a member of the LowCarbEating.com cooking forum. It is quick, easy, and yummy! A real winner.

Ingredients:
1/2 tablespoon SteviaPlus 24 packets sucralose
1/3 cup cocoa powder
1/2 cup yogurt or kejir (coconut milk or cream would also work)
1/2 cup butter
1/2 cup creamy peanut butter 3/4 cup unsweetened coconut 1/2 cup flaxseeds
1/4 cup milk and egg protein powder 1 cup coarsely chopped almonds

Combine the SteviaPlus, sucralose, cocoa powder, yogurt, and butter in a medium-sized saucepan. Bring the mixture to a boil, stirring constantly. Allow it to boil for about 1 minute.

Remove the cocoa mixture from the heat and add the remaining ingredients, stirring well.

. Drop the dough by teaspoonfuls onto waxed paper and allow the cookies to cool for approximately 1 hour at room temperature.

Package the cookies in serving-size portions and freeze in freezer bags for up to 1 month.

Makes 7 servings

PEANUT BUTTER COOKIES

Per serving. Effective Carbohydrates: 5.4 g
Carbohydrates: 7.6 g
Fiber: 2.2 g
Protein: 11.0 g
Fat: 20.0 g
Calories: 239

Ingredients: 2 eggs
1 cup natural peanut butter
4 Tbsp Da Vinci sugar-free vanilla syrup 1 tsp vanilla
21 toasted peanut halves

Preheat oven to 350◦F.

Beat eggs. Add peanut butter. Stir mixture well. Add syrup and vanilla. Put 1-tablespoon mounds of cookie dough on a greased baking sheet in rows, 2 inches apart. Top each cookie with a peanut half. Bake 10 minutes. Makes 21 cookies.

Fudge Variation

Substitute Da Vinci sugar-free chocolate syrup for vanilla syrup to make Peanut Butter Fudge Cookies.

Makes about 24 candies

SCRUMPTIOUS COCONUT DROPS

Per serving. Effective Carbohydrates: 0 g
Carbohydrates: 1 g
Fiber: 1 g
Protein: 2
Fat: 3 g
Calories: 38
I was having a tough time thinking of a name for these candies. My eleven-year-old daughter, being silly, sug- gested, ”Yummy, Sweet, Up and Downy, Roundy-Roundy, Melt-in-Your-Mouth, Coconut Candy.” Call them what you want, just be sure to share! You can use other flavors of sugar-free syrup; I just particularly like the German chocolate. Freeze the extras, or you might be tempted to eat them all!

Ingredients:
2 tablespoons coconut oil
2/3 cup German chocolate-flavored sugar-free specialty syrup (the kind for coffee) 1 cup unsweetened shredded coconut
1/2 cup milk and egg protein powder
1/2 teaspoon SteviaPlus
1/2 teaspoon vanilla extract
Pinch salt (way less than 1/8 teaspoon)

Place the coconut oil into a microwave-safe container and microwave for about 45 seconds, or until it is melted. Stir in the syrup.

Add the remaining ingredients and stir well.

Drop the coconut mixture by rounded teaspoonfuls onto waxed paper. Chill in the refrigerator. They will be soft at room temperature, firm when chilled. You may freeze any extras in sealable plastic storage bags.

Makes 6 servings

WALNUT SWEETMEATS

Per serving. Effective Carbohydrates: 1.2 g
Carbohydrates: 2.4 g
Fiber: 1.2 g
Protein 2.7 g
Fat: 13.4 g
Calories: 133

Ingredients:
1 cup walnut halves
2 Tbsp Da Vinci sugar-free hazelnut or French vanilla syrup 2 Tbsp melted butter (optional)
1/4 tsp cinnamon, or to taste Salt to taste

Preheat oven to 350◦F.

Toss walnuts with syrup and optional butter until well coated. Sprinkle with cinnamon and salt. Bake at 350◦F about 10 minutes, or until they look toasted. Eat plain or add to salads in lieu of croutons or for an added crunch.

Makes 6 servings

Pecan Variation

Per serving. Effective Carbohydrates: .8 g
Carbohydrate: 2.4 g
Fiber: 1.6 g
Protein: 1.7 g
Fat: 14.4 g
Calories: 138

Substitute 1 cup pecan halves for the walnuts, and use Da Vinci sugar-free caramel syrup instead of hazelnut or French vanilla.

Makes about 16 candies

YUMMY CHOCOLATE BALLS

Per serving. Effective Carbohydrates: 1 g
Carbohydrates: 2 g
Fiber: 1 g
Protein: 4 g
Fat: 8 g
Calories: 89
This is another recipe that is great to get the kids involved in. These fun little candies are not only delicious, but they will keep for several days well covered in the refrigerator.

Ingredients: Candy:
1-8 ounce package cream cheese, softened
2 1/2 tablespoons cocoa powder, unsweetened
1/4 teaspoon cinnamon
1/16 teaspoon sea salt (that is 1/2 of 1/8 teaspoon!) 1 teaspoon vanilla
1 teaspoon SteviaPlus
4 packets sucralose
1 tablespoon milk and egg protein
Topping:
2/3 cup almonds, ground 1/2 teaspoon SteviaPlus 2 packets sucralose
1/4 teaspoon cinnamon

Combine all of the candy ingredients in a mixing bowl. Mix well on mediumlow speed with an electric mixer until smooth. If you can get some kids to help you, this project is even more fun!

Combine the topping ingredients in a small dish. Distribute 1 sheet of waxed paper to each helper. Place approximately 1 tablespoon topping onto each piece of waxed paper. Drop the candy 1 teaspoonful at a time onto the paper. Using the palm of your hand, pat the candy into a ball while rolling it in the topping. Coat the candy evenly with the topping.

Prepare a serving platter by sprinkling about 1 tablespoon of topping onto it. As the candies are fmished, place them onto the serving dish. Chill them until they are ready to be served.

Cakes

Makes 8 servings

CHOCOLATE PUDDING CAKE

Per serving. Effective Carbohydrates: 3 g
Carbohydrates: 6 g
Fiber: 3 g
Protein: 8 g
Fat: 16 g
Calories: 186
This is a low-carb take on one of my childhood favorites. If you’ve never had pudding cake before, it is supposed to be a lot more like pudding and a lot less like cake!

Ingredients:
Cake batter ingredients:
1 teaspoon SteviaPlus
6 packets sucralose
2/3 cup almonds, ground
1/3 cup soy protein (not soy flour!)
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon sea salt 1/2 teaspoon cinnamon 1/2 cup half-and-half 1/3 cup butter, melted 2 teaspoons vanilla
Additional ingredients: 1 1/4 teaspoons SteviaPlus 8 packets sucralose
1/4 cup cocoa powder 1 1/4 cups hot water

Preheat the oven to 350◦F. Combine all of the dry cake batter ingredients in a mixing bowl. Stir the remaining batter ingredients into the dry ingredients. Beat the batter until it is smooth.

Pour the batter into a casserole dish with a rounded bottom, about 8” to 10” across. This is very impor- tant! In order for the cake to achieve a ”pudding” effect, you must use a casserole dish with a rounded bottom so the pudding can form. Otherwise, you’ll just end up with very moist cake!

Stir together the additional sweeteners and cocoa powder in a small dish. Sprinkle this evenly over the batter. Carefully pour the hot water over the batter. Do not stir.

Bake the cake at 350◦F for about 35 to 40 minutes, until the center is almost set. Remove the cake from the oven and let it rest for about 15 minutes before serving. Spoon the sauce off the bottom of the pan over the cake when serving. Garnish with cream or whipped cream, if desired.

Makes 8 servings

CHOCOLATE VANILLA CHEESECAKE

Per serving. Carbohydrates: 4.9 g
Protein: 1.8 oz

Ingredients: 1 tsp butter
2 Tbsp full-fat soy flour 6 eggs, separated
6 Equal tablets, crushed, or powdered stevia to taste 1 lb cream cheese
1 cup sour cream
6 drops vanilla extract
1/4 cup cocoa powder

Preheat oven to 350◦F. Butter an 8- or 9-inch springform pan and dust with soy flour. In a large bowl, beat egg yolks with Equal or stevia until foamy. Add cream cheese, sour cream, and vanilla extract, and beat until fluffy. In a separate bowl, beat egg whites until stiff. Fold into cream cheese mixture. Pour half the mixture into the springform pan. Mix cocoa powder into remaining half, then spoon it over vanilla mixture already in pan. Bake until golden (about 25-30 minutes).

FROZEN BOURBON, CHOCOLATE, AND BURNT ALMOND CHEESECAKE

Makes 9 servings

Per serving. Effective carbohydrates: 3.6 g Carbohydrates: 4.5 g
Made with Splenda only: Add 1.5 g carbohydrates Fiber: 0.9 g
Protein: 8 g
Fat: 37 g
Calories: 375

Fellow low-carber Rachel inspired this cheesecake by being so fond of a toasted nut crust on another cheesecake and by wanting something small freezable, and cheesecake-like. This isn’t small but it can be cut into small pieces, individually wrapped, and stored in the freezer. The alcohol prevents it from freezing rock hard.

You can make it plain or experiment with other flavors, such as lemon, lime, or orange rind and different liquors. Or perk it up with a few fresh berries folded into the cheese mixture.

Note: Quark is a light tangy cheese, similar to cream cheese. Grocery stores carry it in the dairy section in tubs. You can use cream cheese in place of the quark.

Ingredients: ALMOND BITS:
1/4 cup almonds
1 oz unsweetened chocolate, chopped
3 Tbsp unsalted butter, at room temperature
1 1/2 tsp each Splenda and Canadian Sugar Twin or 6 tsp. (30 ml) Splenda Pinch of sea salt
FILLING:
8 oz cream cheese, at room temperature 8 oz quark, at room temperature
2 Tbsp each Splenda and Canadian Sugar Twin or 1/2 cup (120 ml) Splenda
1/2 tsp pure vanilla extract 3 large eggs, separated
3 Tbsp bourbon
1 cup whipping cream

Line an 8 x 8-inch (20 x 20-cm) baking dish with foil or parchment paper. Place in the freezer.

To make the almond bits: Preheat the oven to 300◦F (150◦C). Spread the almonds on a baking sheet and bake for 15 minutes, or until well-browned and almost to the point of being burnt. Let cool and chop coarsely.

Place the chocolate in a small heatproof bowl and melt over simmering water or in the microwave. Let cool to room temperature. Cut 2 Tbsp. (30 ml) of the butter into small bits and stir into the chocolate until melted. Stir in 1 tsp. (5 ml) each of the Splenda and Sugar Twin-or 4 tsp. (20 ml) of the Splenda.

In a small frying pan, melt the remaining 1 Tbsp. (15 ml) butter over medium heat and continue cooking until it turns a rich and nutty-smelling brown. Add the almonds, salt, and the remaining 1/2 tsp. (2.5 ml) each of the Splenda and Sugar Twin-or 2 tsp. (10 ml) of the Splenda. Stir into the chocolate. Spread evenly in the frozen pan. Place in the freezer until hardened. Break into small pieces, place back in the pan, and return the pan to the freezer.

To make the filling: In a large bowl, combine the cream cheese or quark, sweetener, and vanilla. Beat un- til smooth and light. Beat in the egg yolks and bourbon. Stir in the frozen almond bits.

In another bowl, beat the cream until stiff Fold into the cheese mixture.

In a clean bowl with clean beaters, beat the egg whites until firm peaks form. Fold into the cheese mixture. Spread evenly in the frozen pan. Freeze for at least 6 hours or overnight.

NEW YORK CHEESECAKE

Makes 12 servings

Per serving. Effective carbohydrates: 5 g Carbohydrates: 5.8 g
Made with Splenda only: Add 1.6 g carbohydrates Fiber: 0.8 g
Protein: 13.7 g
Fat: 44.7 g
Calories: 473

This is my definitive baked cheesecake. So smooth, so rich, and so creamy. It can be baked without the crust, if you like.

Note: To cut cheesecakes cleanly, dip your knife into very hot water and wipe the blade dry. Repeat the procedure after each cut and you’ll have beautifully smooth slices of cheesecake.

Ingredients: CRUST:
1 cup almond meal (finely ground almonds) 1 tsp ground cinnamon
1 tsp each Splenda and Canadian Sugar Twin or 4 tsp. (20 ml) Splenda Pinch of sea salt
2 Tbsp unsalted butter, melted 1 large egg white
FILLING: 2 1/2 lb cream cheese, at room temperature
1/2 cup sour cream
5 Tbsp each Splenda and Canadian Sugar Twin or 1 1/4 cups (300 ml) Splenda 2 tsp freshly squeezed lemon juice
2 tsp pure vanilla extract Pinch of sea salt
2 large egg yolks 6 large eggs

Preheat the oven to 350◦F (175◦C). Line the bottom of a 9-inch (22.5-cm) springform pan with parchment paper and coat the inside of the pan with butter.

To make the crust: In a medium bowl, mix the almond meal, cinnamon, sweetener, and salt. Add the butter and mix well.

In a small bowl, beat the egg white with a whisk until foamy and add to the almond mixture. Stir well and pat into the bottom of the prepared pan.

Bake for 10 to 12 minutes, or until lightly browned. (If the crust rises up, just poke it with a fork and press it down.) Let cool.

Increase the oven temperature to 500◦F (260◦C).

To make the filling: In a food processor or large bowl, beat the cream cheese until smooth. Add the sour cream, sweetener, lemon juice, vanilla, and salt. Mix well. Blend in the egg yolks. Add the eggs, 1 at a time, blending well after each addition. Scrape the bowl frequently while you are mixing.

Place the springform pan on a rimmed baking sheet. Carefully pour the filling over the crust. Bake for 5 minutes.

Reduce the oven temperature to 200◦F (93◦C). Continue baking for l 1/2 hours. (Do not open the door during this time!) The cheesecake should still look soft in the center. Remove from the oven and run a knife around the outside of the cheeseca

Remove from the oven and run a knife around the outside of the cheesecake. Let cool on a wire rack to room temperature. Serve immediately or chill.

NO-BAKE VANCOUVER CHEESECAKE
Makes 16 servings

Per serving. Effective carbohydrates: 4.5 g Carbohydrates: 5.8 g
Made with Splenda only: Add 1 g carbohydrates
Fiber: 1.3 g
Protein: 8.7 g
Fat: 39.6 g
Calories: 408
I like really light cheesecakes and was very pleased with the way this turned out. This was made to celebrate the first potluck of the Vancouver lowcarber. org group in 1992, hence the name. The nutty crust was compared to the middle of Almond Roca. Browning the almonds well and cooking the butter until browned really add an extra dimension of taste.

Ingredients:
CRUST: 1 1/4 cups almonds, toasted 3 Tbsp unsalted butter
1 1/2 tsp each Splenda and Canadian Sugar Twin or 2 Tbsp. (30 ml) Splenda Large pinch of ground cinnamon
FILLING:
2 cups whipping cream 5 tsp unflavored gelatin 3 large eggs, separated
2 lb cream cheese, at room temperature
1/4 cup each Splenda and Canadian Sugar Twin or 1 cup (240 ml) Splenda 2 tsp pure vanilla extract

Line the bottom of a 10-inch (25-cm) springform pan with parchment paper and coat the inside of the pan with butter.

To make the crust: Place the almonds in a food processor and pulse until half of them are finely chopped and half remain coarse.

Melt the butter in a medium heavy saucepan over medium heat and cook until it turns a rich, nutty-smelling brown. Add the almonds, sweetener, and cinnamon. Stir well and press into the bottom of the prepared pan. Refrigerate.

To make the filling: Place 1 cup (240 ml) of the cream in a heatproof bowl and sprinkle with the gelatin. Let sit for 2 minutes to soften. Beat in the egg yolks. Place the bowl over a pan of simmering water and beat the mixture with a whisk until it thickens and increases slightly in volume. Do not let the water touch the bottom of the pan. Remove from the heat and let cool slightly.

In a large bowl, beat the cream cheese until smooth. Beat in the sweetener and vanilla. Beat in the gelatin mixture.

In another bowl, beat the remaining 1 cup (240 ml) cream until stiff. Fold into the cream cheese mixture.

In a clean bowl with clean beaters, beat the egg whites until medium-firm peaks form. Fold into the cream cheese mixture.

Pour into the prepared crust and chill overnight. To remove cleanly from the pan, rinse a cloth in very hot water and wrap it around the outside of the pan. Let sit until the cloth gets cold; repeat. You now should be able to remove the ring easily from the cheesecake.

VARIATIONS:

Strawberry or Raspberry Cheesecake: Use 1 1/2 lb. (680 g) cream cheese. Add 1 cup (240 ml) pureed strawberries or raspberries after you have added the gelatin mixture to the cream cheese. If you have it, use 1/2 tsp. (2.5 ml) Boyajian strawberry or raspberry extract.

Per serving (strawberry). Effective carbohydrates: 4.6 g Carbohydrates: 6.3 g
Fiber: 1.7 g
Protein: 7.8 g
Fat: 34.7 g
Calories: 362 Made with Splenda only: Add 1 g carbohydrates
Per serving (raspberry). Effective carbohydrates: 4.4 g Carbohydrates: 6.4 g
Fiber: 2 g
Protein: 7.8 g
Fat: 34.7 g
Calories: 362 Made with Splenda only: Add 1 g carbohydrates
Maple Walnut Cheesecake: Use 1 1/4 cups (300 ml) walnut pieces for the crust. Add 2 tsp. (10 ml) pure maple extract to the filling.

Per serving. Effective carbohydrates: 4.2 g Carbohydrates: 4.8 g
Fiber: 0.6 g
Protein: 7.8 g
Fat: 40.1 g
Calories: 403 Made with Splenda only: Add 1 g carbohydrates
Peanut Butter Cheesecake: Use 1 1/2 lb. (680 g) cream cheese; add 1 cup (240 ml) natural peanut butter to it, beating until smooth. Replace the almonds in the crust with 1 1/4 cups (300 ml) roasted peanuts.

Per serving. Effective carbohydrates: 6.7 g Carbohydrates: 8.7 g
Fiber: 2 g
Protein: 11.8 g
Fat: 42.6 g
Calories: 457 Made with Splenda only: Add 1 g catbohydtates
Lime and Coconut Cheesecake: Replace the cream for softening the gelatin with 1 cup (240 ml) unsweetened coconut milk. Add 2 tsp. (10 ml) finely grated lime rind to the filling and replace the vanilla with 1 tsp. pure coconut extract. Replace the almonds in the crust with 1 1/4 cups (300 ml) unsweetened shredded coconut.

Per serving. Effective carbohydrates: 5.8 g Carbohydrates: 6.7 g
Fiber: 0.9 g
Protein: 6.7 g
Fat: 34.6 g
Calories: 349 Made with Splenda only: Add 1 g carbohydrates

Makes 8 servings

PUMPKIN CHEESECAKE

Per serving. Effective Carbohydrates: 7 g
Carbohydrates: 9 g
Fiber: 2 g
Protein: 9 g
Fat: 34 g
Calories: 366 Pumpkin is a great low-carb veggie and makes a very special addition to this fine dessert. Great for the holidays!

Ingredients: Cooking oil spray Filling:
2-8 ounce packages cream cheese, softened
1/4 teaspoon SteviaPlus 2 packets sucralose
3 eggs
1-15 ounce can pumpkin puree 1 teaspoon ginger
1/4 teaspoon nutmeg (or use 1 1/4 teaspoons pumpkin pie spice instead of using ginger and nutmeg)
Topping:
2 cups sour cream
1/4 teaspoon SteviaPlus 2 packets sucralose
1 teaspoon vanilla

Preheat the oven to 350◦F. Coat the bottom of a 10” pie plate with pan spray. Set it aside.

In a mixing bowl with an electric mixer, cream the cream cheese, SteviaPlus, and sucralose. Add the eggs and mix them lightly. Add the pumpkin, ginger, and nutmeg, mixing well. Be careful not to overmix! Spoon the filling into the pie plate.
Bake it for 50 minutes, or until a knife inserted off center comes out clean. Place the pan onto a cooling rack. Cool the cheesecake completely; then heat the oven to 400◦F.

For the topping, thoroughly combine the sour cream, SteviaPlus, sucralose, and vanilla and spread over the top of the cheesecake. Bake it for 8 minutes longer. Cool to room temperature on a wire rack.

Chill the cheesecake, covered, for 4 hours or overnight. Allow it to stand at room temperature for 20 to 30 minutes before serving.

Makes 12 servings

STAINED GLASS WINDOW CAKE

Per serving.

Effective carbohydrates: 1.2 g Carbohydrates: 1.2 g
Made with Splenda only: Add 0.1 g carbohydrates
Fiber: 0 g
Protein: 2.3 g
Fat: 1.2 g
Calories: 150
While this is in no way a new dessert, it’s certainly a time-tested standard. My mother used to make it in the late 1960s with a graham cracker crust. If you would like a crust, see Basic Almond Crust.

Use whatever colors and flavors of Jell-O that strike your fancy.

Ingredients:
1 package (4-serving size) sugar-free raspberry Jell-O 1 package (4-serving size) sugar-free orange Jell-O
1 package (4-serving size) sugar-free lime Jell-O 4 1/2 cups plus 1/4 cup (60 ml) water
1 Tbsp unflavored gelatin 2 cups whipping cream
1 tsp each Splenda and Canadian Sugar Twin or 4 tsp. (20 ml) Splenda

Pour each flavor of Jell-O into a separate bowl and stir 1/2 cup (120 ml) cold water into each. Bring 3 cups (720 ml) water to a boil. Add 1 cup (240 ml) to each bowl and stir until the Jell-O dissolves.

Place the bowls in the refrigerator and chill until set, about 2 hours. Remove the Jell-O from the bowls and cut roughly into 1/2-inch (1.2-cm) cubes.

Place the remaining 1/4 cup (60 ml) water in a small bowl and sprinkle with the unflavored gelatin. Let sit for 2 minutes to soften. Melt the softened gelatin over simmering water or in the microwave.

In a medium bowl, beat the cream and sweetener until soft peaks form. Add the gelatin and whip until stiff peaks form.

Fold the Jell-O cubes into this mixture. Pour into a 10-inch (25-cm) springform pan or a 13 X 9-inch (32.5 X 22.5-cm) baking dish. Chill until firm, about 2 hours.

Muffins

Makes 1 serving

EASY FLAX SEED BREAD

Per serving. Effective Carbohydrates: 4 g
Fat: 14 g
Protein: 12 g
Calories: 200

This is a recipe for one slice of flax bread. And trust me, you do not want to eat more than one slice a day! The fiber is pretty powerful!

Ingredients:
4 Tbs. flax meal (ground flax seed – can also be made with 3 Tbls.)
1/4 tsp. baking powder 1 egg
1 packet Splenda or 1 tsp. sugar-free syrup such as Torani

Mix all ingredients together and pour into a square (sandwich) container. Microwave on high for 2 minutes. All done!

Put butter or other toppings on it and enjoy!

Optional frosting: mix 1 packet Splenda or sugar-free syrup into cream cheese and frost the bread.

Makes 12 slices

JUDI’S BLUEBERRY ALMOND FLAX BREAD

Per slice.

Effective carbohydrates: 3.5 g
Carbohydrates: 7 g Made with Splenda only: Add 0.5 g Carbohydrates
Fiber: 3.5 g
Protein: 6.5 g
Fat: 17 g
Calories: 199
Judi, a longtime lowcarber.org alumna, says that you can use any berry. If they’re large-like strawberries or even cranberries-a rough chop before stirring them in is appropriate. If Judi wants to make this bread really special she doubles the blueberries. If you use frozen berries, don’t thaw them before adding to the batter. Serve with butter, cream cheese, or aged goat cheddar. This can be toasted, too.

Ingredients: 3 large eggs
6 Tbsp vegetable oil
1/4 cup whipping cream
1 tsp pure almond extract
1 cup almond meal (finely ground almonds) 1 cup whey protein isolate
3/4 cup flaxseed meal
2 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp sea salt
2 Tbsp each Splenda and Canadian Sugar Twin or 1/2 cup (120 ml) Splenda 1 cup fresh or frozen blueberries

Preheat the oven to 325◦F (165◦C). Line an 8 x 4-inch loaf pan with a length of parchment paper that will cover the bottom and sides. Don’t worry about the ends. Coat with nonstick spray.

In a medium bowl, beat the eggs, oil, cream, and almond extract until smooth.

In a large bowl, mix the almond meal, whey protein, flaxseed meal, baking powder, cinnamon, salt, and sweetener. Gently stir in the egg mixture until the dry ingredients are thoroughly moistened but still lumpy. Fold in the blueberries just until evenly distributed. The batter will be quite wet.

Scrape the batter into the prepared pan and smooth the top. With a paring knife, cut a slash-go right down to the bottom of the pan-down the middle of the batter lengthwise. This will give the bread a nice mounded top.

Bake for 45 minutes, or until golden brown and the top springs back when pressed lightly. Cool on a wire rack for 5 minutes, then loosen the sides carefully with a knife. Unmold onto the rack and cool before slicing. Store in the refrigerator.

VARIATION Blueberry Almond Flax Muffins: Butter or oil a 12-cup nonstick muffin pan. Evenly divide the batter among the cups, filling them three-quarters full. Bake at 325◦F (165◦C) for 15 to 20 minutes, or until golden brown and the tops spring back when pressed lightly.

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