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1
2
/4 cup heavy cream
tablespoons vanilla
extract10 splenda tablets -- tablets
.
1
*
1
5g *see note
/2 teaspoon stevia -- 0g -
see note
/2 teaspoon saccharin --
liquid *see Note
1
1
1
stick butter -- melted
/2 cup sour cream
tablespoon baking
powder
How to Prepare:
1
. Melt butter and beat in eggs, cream, vanilla and sweeteners. (***I'm
guessing this totals about 1 cup sugar equivelant if you use another
sweetener other than the splenda, stevia, saccharin combo - add the carbs to
the totals, please Beat in sour cream and mix until smooth, then add dry
ingredients and beat for 2 minutes Pour into a greased large
loaf pan and bake for 45 minutes to 1 hour(very dense - give it time to
cook even if the top gets really brown).Let cool before inverting on
a plate. This is a very moist,cake like finished product.
2
1
. **Notes: I would try this and beat the egg whites separately with
/4 tsp cream of tartar, then fold them into the batter once it's time to
pour into the pan. It rose quite a bit, but fell in the center and the
beaten whites may help lighten it up.
3
. Glaze if desired: Mix 2T softened cream cheese, 2T
cream and 2T sour cream with 2pkt sweetener and 1/2 tsp vanilla extract
until smooth. Drizzle over cooled cake NOTES : Counts for stevia,
splenda tablets and macadamia meal not included in totals
PIE CRUST CarbsPerServing:15g carbs total
Ingredients:
1/4 cups protein powder
Effort:Easy
1
1 teaspoon artificial
sweetener
1 teaspoon xanthan gum1/2 teaspoon salt substitute
1
/2 cup oil -- (I used canola)
4 tablespoons heavy cream
How to Prepare:
Mix the above ingredients right in your pie tin. Press
out and bake as normal (I backed empty shell, in
which case you want to "prick" the bottom with a fork
first. It only took a little over 5 minutes at 450 degrees) I
think it will bake faster than a regular flour crust, so be
sure to watch it.
Peanut Butter Cupcakes
CarbsPerServing:3.8g
Ingredients:
Serves:6,5
Effort:Easy
8
1
ounces Cream Cheese
/4 cup peanut butter4 splenda packets -- (4 to 5)
1 egg
1 1/2 teaspoons Vanilla
cupcake baking
and/or caramel
cups/papers
espresso syrup (Optional)
1 dash sugar free chocolate
How to Prepare:
Mix all ingredients together well (approximately 5 minutes). Distribute evenly
into 6 cupcakes. Bake at 325* for 40-50 minutes until
golden brown. Let cool completely, and keep refrigerated.
Its So Good Tirimisu
Serves:1
CarbsPerServing:34g carbs total
Effort:Easy
Ingredients:
1
3
1
6 ounces mascarpone
Eggs 2 shots decaf espresso or strong coffee1 teaspoon vanilla
/2 cup artificial sweetener -- equal is ok, it's no bake
cheese -- bel-gio-oso brand is best
OPTIONAL - about 24 vanilla wafers -- keeblers has the lowest carbs
How to Prepare:
Seperate the egg yolks from the whites.In one bowl, beat egg yolks,
sweetener, 1 TBSP espresso, and vanilla for 2-3 minutes. Add this mixture to
the marscapone cheese and beat untill smooth, but
do not over-beat! In another bowl, beat the egg whites
untill stiff peaks form.Gently fold the egg whites into the marscapone
If you want a crust, line the bottom of a pie or bread pan with the
wafers and drizzle espresso over them lightly.If not, just put the mixture
into the pie or bread pan, sprinkle cocoa powder or cinnamon on top if desired
Refridgerate for 3-4 hours. This will knock your socks off!!! Your friends who eat
sugar will clean the plate, too, and it's very simple to make.
mixture
NOTES : Counts for espresso not included in totals.
Low Carb Icing CarbsPerServing:no counts provided
Ingredients:
Effort:Easy
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