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Thursday, June 22, 2017

PEANUT BUTTER BANANA OAT COOKIES




PEANUT BUTTER BANANA OAT COOKIES
I get a crate of bananas every week to feed the birds and critters that visit our home here in the tropical jungle/rain forest.  Sometimes the temptation to use them in baking becomes overwhelming.  That just happened again.  The bananas were getting quite ripe.  I froze many because believe it or not, the birds, monkeys and squirrels think frozen bananas are a treat!  It's always warm here, so frozen food is a treat for them - think ice cream for critters!  Yep, even the various lizards will eat the bananas, and we get some funny-looking lizards.  I hesitate to mention this, but even toads try to move in to capitalize on the bananas.  That's where I draw the line.  We catch them and take them further afield. 

 These cookies are great for kiddies and I loved them too (must be the kid in me), but they are more of a maintenance-level cookie or cookies you can make when you know there will be more people to help you eat them.  I liked them so much, I made two batches in a row.  Hmm - enough now!  It was just such a treat to have the taste of oatmeal cookies.  The oatmeal texture and flavor actually does come through a bit even with such a small addition to the cookie dough.

SEE PRINTFRIENDLY.COM (ON the right hand side of my blog) to print a nice version for your printer.

13/cups Gluten-Free Bake Mix 2 (425 mL) (Click for recipe)
2 tbsp minute oats (30 mL)
3/4  tsp baking soda (3 mL)
1 egg
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2  cup mashed banana (125 mL)
1/4 cup granulated erythritol (60 mL)
1/4 cup butter, softened (60 mL)
1/4 cup peanut butter (60 mL)
1 tsp vanilla extract (5 mL)
3/4  cup sugar-free chocolate chips (175 mL)

Preheat oven to 375°F (190°C). In medium bowl, combine Gluten-Free Bake Mix 2, minute oats and baking soda. 

In food processor, process egg.  Add liquid sweetener, mashed banana, erythritol, butter, peanut butter and vanilla extract; process well.  Add dry ingredients and process 1 minute.  Stir in chocolate chips.

When the oven is hot, place cookie sheet in oven 10 minutes.   Allow dough to rest while cookie sheet is warming up in the oven.  Allowing the dough to rest also makes for bigger cookies.

Place slightly rounded tablespoonfuls on greased (spray with nonstick cooking spray) hot cookie sheet.  Flatten dough with back of spoon.  When cookie sheet has been filled, using back of spoon, flatten cookies and bake about 10 minutes, or until brown underneath.

Helpful Hints:  If you skip warming the cookie sheet, the cookies will simply be less spread out and more chunky and will rise more.  Those were good as well – it just depends on how you like your cookies to appear – wider or smaller and chunkier.

Yield:  25 cookies
1 cookie
98.6 calories
2.4 g protein
7.1 g fat
3.5 g net carbs


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Thursday, June 15, 2017

"BREADED" PORK CHOPS AND GRAVY



"BREADED" PORK CHOPS AND GRAVY

This is a very good meal with a tasty gravy. If the gravy runs low, just stir in some water or more chicken stock.  Delicious!  I think I will make pork chops more often now that I have this recipe.  I used to simply "bread" the pork chops before and although nice, this is a step beyond.  Served here with Fail-Safe Cauli Mash and Cheesy Scalloped Eggplant Casserole.

I love making my soups with homemade chicken stock.  I use a leftover rotisserie chicken, place it in the crock-pot along with a carrot and an onion, 1 tsp salt, 1 tsp black pepper and 1 tsp dried parsley. Cook on low overnight.  Drain and place soup in airtight container in the fridge or freezer depending on when you would like to use it.  I try to make sure I always have some in the freezer.  Homemade chicken stock is amazingly healthy.  SEE HERE.

1 egg
1 tbsp water (15 mL)
4 pork chops (I used boneless)
2 tbsp bacon fat (30 mL)
1/cup chicken stock (125 mL)
  (I make homemade chicken stock)
1/cup whipping cream (125 mL)
1/tsp dried cilantro (2 mL)
1/tsp red chili flakes (1 mL)
1/tsp black pepper (1 mL)
Salt, to taste at end of cooking
Breading:
1/cup Gluten-Free Bake Mix 2 (click for recipe) (75 mL)
 OR simply use a mix of almond flour and coconut flour!
2 tbsp Parmesan cheese (30 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)

In small bowl, beat egg and water with fork.  Dip pork chops in egg wash and then spoon “breading” over both sides of the chops.

In large frying pan, over medium heat, in bacon fat, fry pork chops 2 minutes, turn and fry 2 minutes and turn again, Add chicken stock, whipping cream, cilantro, red chili flakes and black pepper.  Cook with lid on pan until chops are done.  Add more water or chicken stock to the gravy, if necessary (water is usually all that is required).  Taste the gravy (it should be salty enough) and add more salt, if necessary.

Breading:  In small bowl, combine Gluten-Free Bake Mix 2, Parmesan cheese, salt and black pepper.

Yield:  4 servings
1 serving
484.9 calories
25.7 g protein
40.2 g fat
0.0 g fiber
3.4 g net carbs 

SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! We've dropped prices on all books (best through us). If you like my recipes, I have 5 other cookbooks. The LCAF's series are new and revised with lovely photos and many new recipes...only volume 5 is left to revise, but it also has nice photos. Best deal through us/Paypal...I love my new coil-bound cookbooks! Very useful. Vol. 2 coil bound will be the new one (224 pages).


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Friday, June 9, 2017

CHICKEN BROCCOLI CHEDDAR CASSEROLE






CHICKEN BROCCOLI CHEDDAR CASSEROLE

An amazing casserole!!  Cheddar cheese goes so well with broccoli.  Besides that the flavorful creamy gravy is wonderful with this dish…spoon some over each serving.  The best part about this casserole is that you don’t have to pre-cook the fresh broccoli.  Too often broccoli in casseroles turns to mush…the broccoli is not crunchy or mushy and is cooked just right.  Pork rind dust, available at Netrition (put a search in the box on the right-hand-side of my blog - I get a small commission) is a great substitute for breadcrumbs.

21/lbs diced, cooked chicken (1 kg)
2 cups grated Cheddar cheese (500 mL)
12 oz fresh broccoli florets (340 g)
12 oz cream cheese (340 g)
3/cup whipping cream (175 mL)
1/cup homemade chicken stock (125 mL)
2 tsp minced garlic (10 mL)
  (the bottled kind)
11/tsp Montreal® Chicken Seasoning (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
1/tsp red pepper flakes (1 mL)
Pork Rind Topping:
1 cup pork rind dust (250 mL)
2 tbsp butter, melted (30 mL)


Preheat oven to 400°F (200°C).

In large bowl, place chicken, Cheddar cheese and broccoli florets. In food processor or in mixer, process cream cheese.  Add whipping cream, chicken stock, minced garlic, Montreal® Chicken Seasoning, salt, black pepper and red pepper flakes; process.  Add to chicken mixture and stir to combine well.  Transfer to a 10 x 14-inch (25 x 35 cm) casserole dish or use 2 smaller ones.  Spread evenly and sprinkle topping over the casserole.

Bake 25 minutes.  Increase oven heat to 450°F (230°C) and bake a further 20 minutes, or until the broccoli is tender (this should be sufficient time, however).  Serve with the gravy that forms (this is also the liquid that cooks the broccoli).

Pork Rind Topping:  In small bowl, combine pork rind dust and melted butter.

Yield:  12 servings
1 serving
364.4 calories
31.6 g protein
24.9 g fat
0.7 g fiber
2.7 g net carbs

SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! We've dropped prices on all books (best through us). If you like my recipes, I have 5 other cookbooks. The LCAF's series are new and revised with lovely photos and many new recipes...only volume 5 is left to revise, but it also has nice photos. Best deal through us/Paypal...I love my new coil-bound cookbooks! Very useful. Vol. 2 coil bound will be the new one (224 pages).


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Wednesday, June 7, 2017

CHICKEN FAJITAS



CHICKEN FAJITAS
This is an awesome recipe – the chicken is so flavorful.  Lovely served with guacamole, grated cheese, homemade salsa or store-bought salsa and sour cream.  You can serve these in low-carb tortillas, however, I don't think you will miss them.  

11/2  lbs chicken breasts (0.68 kg)
Chicken Marinade:
2 tbsp olive oil (30 mL)
2 tbsp lemon juice (30 mL)
11/2  tsp salt (7 mL)
11/2  tsp oregano (7 mL)
11/2  tsp cumin (7 mL)
1 tsp garlic powder (5 mL)
1/2  tsp chili powder (2 mL)
1/2  tsp paprika (2 mL)

3 tbsp bacon fat, divided (45 ml)
1/2  cup sliced onion (125 mL)
1/2  medium red pepper
1/2  medium green, OR orange pepper

Cut chicken into thin, short strips.  In medium bowl, combine olive oil, lemon juice, salt, oregano, cumin, garlic powder, chili powder and paprika.  Add chicken strips and refrigerate 1 to 4 hours.

In nonstick pan, in 1 tbsp (15 mL) bacon fat over medium heat, cook onions, red and green, OR orange peppers until tender-crisp.  Set aside.  Add 2 tbsp (30 mL) bacon fat to pan and over medium heat, cook chicken strips 6 minutes, or until no longer pink inside.  Return pepper mixture to pan and heat through.

Serve chicken fajitas with the pepper mixture, grated cheese, guacamole, salsa and sour cream.  These can be served in low-carb tortillas, if desired, however, I don’t think you will miss them as this meal is so flavorful just by itself.

Yield:  4 servings
1 serving
278.2 calories
40.4 g protein
9.4 g fat


5.7 g net carbs

SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! We've dropped prices on all books (best through us). If you like my recipes, I have 5 other cookbooks. The LCAF's series are new and revised with lovely photos and many new recipes...only volume 5 is left to revise, but it also has nice photos. Best deal through us/Paypal...I love my new coil-bound cookbooks! Very useful. Vol. 2 coil bound will be the new one (224 pages).

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Sunday, June 4, 2017

CARROT ZUCCHINI CAKE MUFFINS WITH CREAM CHEESE FROSTING







CARROT ZUCCHINI CAKE MUFFINS WITH CREAM CHEESE FROSTING

All the taste you would want from fabulous carrot cake in an easy muffin recipe.  I forgot to add the gelatin to this recipe and it worked just fine, so you are welcome to leave it out as I did and that is how I have written it. Here is a little known secret: The truth is that most recipes will work without adding in the gelatin with the wet ingredients of a batter.  I almost always leave gelatin out of cookie recipes.  Gelatin is only used to prevent crumbly outcomes, because the Gluten-Free Low-Carb Bake Mix is made up of several components.

13/cups Gluten-Free, Low-Carb Bake Mix 2 (175 mL)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
1 tsp cinnamon (5 mL)
1 tsp baking powder (5 mL)
1/tsp baking soda (2 mL)
1/cup grated carrots (125 mL)
1/cup grated zucchini (125 mL)
3 tbsp raisins, snipped in half, OR more if you have the carb budget (45 mL)
1/cup light-tasting olive oil (125 mL)
3 eggs, fork beaten
1 tsp vanilla extract (5 mL)
Cream Cheese Frosting:
4 oz regular cream cheese (125 g)
1/cup powdered erythritol, OR (60 mL)
  6 coffee sweetener packets
2 tbsp unsalted butter, softened (30 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 375°F (190°C).

In large bowl, combine Gluten-Free Bake Mix 2, page___, liquid sweetener, powdered erythritol, OR coffee sweetener, cinnamon, baking powder and baking soda.  Stir in grated carrots and zucchini and raisins.  In medium bowl, pour olive oil.  Add eggs and vanilla extract.  Add to carrot cake mixture and stir until well-combined.  Grease 9 cups of a muffin pan.  Fill each 3/full.  Bake 20 minutes, or until turning brown on top.  Allow to cool before removing and frosting.

Cream Cheese Frosting:  In food processor, process cream cheese.  Add powdered erythritol, OR coffee sweetener, whipping cream and vanilla extract; process.

Yield:  9 large muffins
1 muffin
301.8 calories
6.8 g protein
26.6 g fat
0.4 g fiber
7.8 g net carbs

SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! We've dropped prices on all books (best through us). If you like my recipes, I have 5 other cookbooks. The LCAF's series are new and revised with lovely photos and many new recipes...only volume 5 is left to revise, but it also has nice photos. Best deal through us/Paypal...I love my new coil-bound cookbooks! Very useful. Vol. 2 coil bound will be the new one (224 pages).


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CHEESY SCALLOPED EGGPLANT CASSEROLE





CHEESY SCALLOPED EGGPLANT CASSEROLE
This easy casserole is surprisingly good. I will make this one many times.  I used Japanese eggplant that were going over slightly (getting wrinkly) and they were perfect in this dish. Never will I feed eggplant to the jungle around me again!  Seriously, how do I hide the fact from my husband that I've let my eggplant go past their date?  My husband hates to see food go to waste!  That's what I do...the jungle enjoys my eggplant!  I'm surprised I don't have eggplant growing there by now. 

JAPANESE EGGPLANT


1 lb thinly sliced Japanese eggplant, (0.45 kg)
  about 6 cups (1.5 L)
1 tbsp bacon fat (15 mL)
1 medium onion, chopped
12 oz grated Monterey Jack cheese (340 g)
 (2 1/cups grated Monterey Jack cheese (625 mL)
1/4  cup Gluten-Free Bake Mix,(60 mL) OR almond flour and 1 tbsp coconut flour
2 tbsp fresh parsley, chopped (30 mL)
2 eggs
1/4  cup whipping cream (60 mL)
1 tsp salt (5 mL)
1/4  tsp black pepper (1 mL)

Preheat oven to 350°F (180°C).

In pot of boiling water, cook eggplant until tender about 8 to 10 minutes.  Drain well.  Place in large bowl.

In nonstick frying pan, over medium heat in bacon fat, fry onion until browned and tender.  Add to large bowl, along with Monterey Jack cheese (withhold some to sprinkle on top of the casserole), Gluten-Free Bake Mix and parsley. 

In small bowl, beat eggs with a fork.  Stir in whipping cream, salt and black pepper.   Add to eggplant mixture and stir well to combine. Scrape into 2 qt (2 L) baking dish

Bake 25 minutes, or until firm in the center.

Yield:  8 servings
1 serving
236.7 calories
13.5 g protein
17.8 g fat
5.9 g net carbs


SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! We've dropped prices on all books (best through us). If you like my recipes, I have 5 other cookbooks. The LCAF's series are new and revised with lovely photos and many new recipes...only volume 5 is left to revise, but it also has nice photos. Best deal through us/Paypal...I love my new coil-bound cookbooks! Very useful. Vol. 2 coil bound will be the new one (224 pages).


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Wednesday, May 31, 2017

BEST SIMPLE GREEN BEANS



BEST SIMPLE GREEN BEANS

Oh my, this is literally one of the only recipes you will ever need for delicious green beans.  My husband asked me to quickly write down the recipe.  I have made simple green beans before stir-fried in bacon fat with bits of bacon or even topped with a mixture of bacon and sliced almonds stir-fried in bacon fat (also incredibly good, but more fussy, obviously).

Water for boiling
1 tsp salt (5 mL)
2 lbs long, skinny green beans (0.9 kg)
  (the kind without strings)
2 tbsp light-tasting olive oil (30 mL)
1 tbsp crushed garlic (15 mL)
  (the bottled kind)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)

In large pot, pour water half way and bring to the boil with 1 tsp salt (5 mL) in it.  Cut the ends off green beans and cut into manageable lengths, around 1 to 2 inches (2.5 to 5 cm).  Add to boiling water.  Boil around 13 to 14 minutes, or until very tender.

In large frying pan in olive oil and over medium heat, cook green beans.  Add garlic, 1 tsp (5 mL) salt and black pepper.  Continue stirring and tossing to combine over medium heat until hot.  Serve.

Yield:  8 servings
1 serving
67.3 calories
2.2 g protein
3.5 g fat
2.1 g fiber
6.5 g net carbs


SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! We've dropped prices on all books. If you like my recipes, I have 5 other cookbooks. The LCAF's series are new and revised with lovely photos and many new recipes...only volume 5 is left to revise, but it also has nice photos. Best deal through us/Paypal...I love my new coil-bound cookbooks! Very useful. Vol. 2 coil bound will be the new one (224 pages).


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Monday, May 29, 2017

ZUCCHINI GRILLED CHEESE FRITTERS








ZUCCHINI GRILLED CHEESE FRITTERS

Wow, these were so good!  One of the best sides I have ever made with zucchini.  Yummy!  The crispy fritters are shaped in a square (to resemble a slice of bread in shape - but check out how low the carbs are!) and one cooks two at time in the frying pan in light-tasting olive oil, top with plenty of Cheddar cheese, top with another fritter… you get the tasty idea.  Crispy, super-flavorful and filled with molten Cheddar cheese. So incredibly good!  I definitely will be buying zucchini and Cheddar cheese in the future simply to make these again and again!  You can easily double this recipe for more people, if desired.

2 cups packed finely grated zucchini (500 mL)
1/tsp salt (2 mL)
1/cup grated Cheddar cheese (60 mL)
1/cup grated Monterey Jack cheese (60 mL)
1/cup chopped green onions (60 mL)
2 tbsp oat flour (30 mL)
  (try coconut flour if grain-free)*
1 egg
1/tsp black pepper (2 mL)
1/tsp salt (1 mL)
2 tbsp light-tasting olive oil (30 mL)
1 cup grated Cheddar cheese (250 mL)

Over a bowl, place grated zucchini (I use my food processor to grate it).  Sprinkle zucchini with 1/tsp (2 mL) salt.  Let sit 10 minutes.  Take handfuls of zucchini and squeeze hard to remove as much liquid as possible.  In medium bowl, set aside drained zucchini.  Add Cheddar and Monterey Jack cheeses, green onions and oat flour, OR coconut flour.  In small bowl, beat egg with fork, adding black pepper and 1/tsp (1 mL) salt.  Add to zucchini.  Stir to combine well.

In large frying pan in 1 tbsp (15 mL) olive oil, place two 1/cupfuls (60 mL) of zucchini mixture.  Spread out into the shape of a small square.  Cook 4 minutes per side.  Place 1/3 cup (75 mL) grated Cheddar cheese on top of one zucchini fritter and place the other fritter on top.  Cook 2 minutes per side and remove just as the Cheddar cheese begins to melt and wants to run out of the zucchini grilled cheese.  Repeat with remaining olive oil and zucchini mixture.

Helpful Hints:  I use two spatulas to stabilize the filled fritters when turning.  Using the oat flour, I achieved crispiness, besides the step where I remove water from the zucchini.  *Since I have not tested it with coconut flour (my husband is too sensitive to fiber), that will be a new experiment.  The oat flour, I think, contributes to the crispiness. These are very filling, so I suggested half a “sandwich” per person, however, I’ve been known to eat a whole one without gaining weight, so not too worry - good calories.  This makes a different and delightful side or even a breakfast…in which case, eat one whole grilled cheese “sandwich.”

Yield:  3 “sandwiches”
Half sandwich per serving
265.4 calories
14.0 g protein
21.8 g fat
0.4 g fiber
3.2 g net carbs 

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Saturday, May 27, 2017

NO-BAKE LEMON CHEESECAKE





NO-BAKE LEMON CHEESECAKE

This cheesecake has a lovely creamy texture and a wonderful lemon flavor.  It is actually quite addictive; very good!  You can use lime juice instead, if desired.  Such an easy cheesecake.  The crust is lovely, but you can use your own favorite crust, if it is simpler for you.  Also, use your own favorite sweetener...just make sure it tastes sweet enough to you.  Lovely cheesecake for Spring and Summer.

Graham Cracker-like Crust:
2/cup Gluten-Free Bake Mix 2, (150 mL)
2/cup almond meal* (150 mL)
Sweetener to equal 4 tsp sugar (20 mL)
1/cup butter, melted (75 mL)
Filling:
8 oz regular cream cheese, softened (250 g)
11/cups whipping cream (300 mL)
Liquid sweetener (sucralose or stevia) to equal 11/cups sugar (300 mL)
1/cup lemon juice (60 mL)
2 tbsp water (30 mL)
1 tbsp unflavored gelatin (15 mL)
  (1/2  tsp more than an envelope)
1 tsp vanilla extract (5 mL)
11/tsp lemon zest (7 mL)

Preheat oven to 350°F (180°C).

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix2, almond meal and sweetener (if liquid, add to butter).  Stir in butter.  Press into bottom of 8-inch (20 cm) spring form pan.  Bake 10 minutes.

Filling:  In food processor, process cream cheese until smooth.  Add whipping cream, liquid sweetener and lemon juice; process.  In small bowl, combine water and gelatin.  Nuke the gelatin mixture 40 seconds.  Add to cheesecake mixture and process along with vanilla extract.  Stir in lemon zest.

Helpful Hints:  *You may use almond flour; however, the crust will taste closer to a graham cracker crust if you use almond meal.  I make my almond meal using sliced almonds which I grind in a coffee bean grinder.

Yield:  12 servings
1 serving
246.1 calories
5.1 g protein
23.6 g fat
0.7 g fiber
3.5 g net carbs 

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Tuesday, May 23, 2017

HOT COCOA OR CAROB DRINK



HOT COCOA OR CAROB DRINK

I use the carob option because cocoa and dark chocolate give me migraines. This drink tastes so similar to what I remember hot chocolate be like, so I don’t feel deprived.  The gelatin is added for more body and for the fantastic benefits of adding gelatin to the diet.  Gelatin can also reverse some skin damage apparently.

1 cup almond milk (250 mL)
11/tsp cocoa, OR (7 mL)
  carob powder*
1 tsp unflavored gelatin (5 mL)
Liquid sweetener, to taste
1 tbsp whipping cream (15 mL)
Whipped Cream (optional)
Cinnamon sprinkle (optional)
  
In blender, combine almond milk, carob powder, OR cocoa and gelatin; blend well.  Pour into coffee cup and nuke 1 minute on high power.  Stir in whipping cream and nuke another 30 seconds.  Stir in liquid sweetener, to taste, if desired.  Top with whipped cream and a sprinkle of cinnamon for a special occasion.  Otherwise, I normally skip the whipped cream and cinnamon, but the times I have had it, it felt like I was having a rich dessert! 

Helpful Hints:  *Bob’s Red Mill® Toasted Carob powder is my favorite for this drink.  It tastes so much like cocoa. I’m not sure how they do it. There is another called Chatfield’s® but I preferred it in baking and if given a choice, I would also choose the former brand for baking as well.  For the special occasion whipped cream and cinnamon option, I use a heavy beer glass (don’t nuke it) once my hot carob drink is ready to pour into it.  One can also buy mason jars that come with a handle that would be good for this purpose.

Yield:  1 serving
1 serving – cocoa/carob
97.9/105.3 calories
4.3/3.8 g protein
8.6/8.4 g fat
1.8/1.2 g fiber
1.0/1.2 g net carbs 

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Tuesday, May 16, 2017

LEMON CAKE WITH LEMON ICING






LEMON CAKE WITH LEMON ICING

A light-tasting, moist cake with a substantial and tasty, lemony icing.  I enjoyed this cake with my favorite herbal tea.  Next to chocolate I think lemon has to be the next most favorite flavor for many people.  My husband loved this cake and especially since it was made from lemons growing in our garden.

12/cups Gluten-Free Bake Mix 2 (Click - homemade) (400 mL)
11/tsp baking powder (7 mL)
1/tsp salt (0.5 mL)
6 eggs
Liquid sweetener (sucralose or stevia) to equal 11/cups (375 mL)
  sugar
1/cup butter, softened (125 mL)
  (almost melted)
1/cup lemon juice (60 mL)
2 tbsp very finely grated lemon peel (30 mL)
Lemon Icing:
1 cup vanilla whey protein (250 mL)
  (I used Gold Standard®  from GNC - or use
  your own...make sure it tastes good!)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (75 mL)
1/cup whipping cream (75 mL)
1/cup lemon juice (60 mL)
2 tbsp butter, melted (30 mL)
2 tbsp powdered erythritol, OR 3 packets sweetener (30 mL)
  (for coffee or tea)
1/tsp vanilla extract (2 mL)

Preheat oven to 350°F (180°C). 

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor, process eggs, liquid sweetener, butter and lemon juice.  Add dry ingredients; process.  Stir in lemon peel.  Pour into greased 9 x 13-inch (23 x 33 cm) dish.  Spread out evenly with back of spoon.  Bake 20 minutes, or until dinner knife inserted in cake comes out clean.

Lemon Icing:  Prepare icing as soon as cake comes out of the oven (it becomes thicker and stickier after a while).  In food processor, combine vanilla whey protein, liquid sweetener, whipping cream, lemon juice, melted butter, erythritol and vanilla extract; process.  Immediately spread over warm cake.   Keep cake at room temperature for a lighter texture, but after 24 hours, it should be refrigerated.

Yield:  24 servings
1 serving
120.5 calories
5.6 g protein
9.7 g fat
0.1 g fiber
2.5 g net carbs


SEE: Low-Carb.us/Cookbook-SALE-by-the-World's-#1-LC-team! Our order page is now GREATLY simplified -We've dropped prices on all books (Book 2 is FREE while supplies last). If you like my recipes, I have 5 cookbooks - the "Splendid Low-Carbing" Series on $ale for only $49.  Also, I have two fun Kindle books with tons of photos, Jen's Collection 1 and 2.


SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go


For other great Low-Carb, Gluten-Free recipes by the team & me: