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Sunday, April 29, 2012

Paleo Fruity Sorbet

Make this delicious treat in minutes!  This is somewhere between ice cream and a sorbet. Leave out the sweetener for Paleo or sweeten in the way you normally sweeten desserts.

1 lb frozen strawberries (0.45 kg)
11/2 large frozen bananas
1/2 cup coconut milk
Liquid sucralose to equal 3/4 cup (175 mL)
  SPLENDA® Granular (optional)
1 capsule glucomannan powder (optional)
Rinse strawberries and bananas if there are ice crystals on the fruit. In food processor, combine strawberries and bananas and process until coarsely chopped.  Add coconut milk, sweetener and glucomannan powder (if using the last 2 ingredients); process until very smooth.  Serve in champagne glasses, if desired.

Yield:  7 servings
1 serving
45.4 calories
0.5 g protein
0.2 g fat
9.9 g net carbs

Tuesday, April 24, 2012

Fudgey Prune Chip Spice Bars

Dark and mysterious-looking, these bars are so deliciously gooey and fudge-like.  They have got to be one of my favorites!  As a result these are "dangerous" - i.e. a red light food.  Make them if you dare!  Your non low-carbing friends will never believe these bars are low-carb and gluten-free. Yum!
You cannot believe how good prunes taste in this bar, however, keep in mind one cannot eat too many in one day on account of the prune chips.  You don't want a sore tummy!

2 eggs
Liquid sweetener (sucralose or stevia) to equal 1/cup (125 mL)
1/cup water (125 mL)
6 tbsp butter, melted (90 mL)
1/cup Steviva Blend® , OR erythritol )60 mL)
2 tsp lemon juice (10 mL)
1 tsp unflavored gelatin (5 mL)
11/cups Gluten-Free Bake Mix 2, (300 mL)
  PLUS 2 tbsp (30 mL)
1/tsp baking soda (2 mL)
1/tsp nutmeg (2 mL)
1/tsp cinnamon (2 mL)
1/tsp ground cloves (1 mL)
1/tsp salt (1 mL)
2/3  cup dried, pitted prunes, (150 mL)
  cut up quite finely
1/cup sugar-free chocolate chips (125 mL)

Preheat oven to 350°F (180°C).  In food processor, process eggs, liquid sweetener, water, butter, Steviva Blend® , OR erythritol, lemon juice and gelatin.

In medium bowl, combine Gluten-Free Bake Mix 2, {plus the extra 2 tbsp (30 mL)}, baking soda, nutmeg, cinnamon, cloves and salt.  Add to food processor and process 1 minute.  Stir in prune chips and chocolate chips.  Scoop into greased 8-inch (20 cm) square glass dish.

Bake approximately 35 minutes or until brown on top and knife comes out clean.  Keep at room temperature in sealed container 24 hours and then refrigerate.

Yield:  25 bars
1 bar
82.5 calories
1.7 g protein
6.0 g fat
3.5 g carbs

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

Cream of Chayote Soup

This delicious and most unusual soup is from Barbara Goldstein (Barbo). Barbo grows chayotes in her garden in California. She has her own forum these days: 

5 cups chicken stock, page___ (1.25 L)
6 medium chayotes, peeled and cubed
6 slices bacon
1 large onion, chopped
4 green onions, chopped
2 tbsp fresh parsley, OR (30 mL)
  1 tsp dried parsley (5 mL)
3 cloves garlic, chopped
1 cup heavy cream (250 mL)
Chili Verde, to taste
Salt and pepper to taste
Thickener of choice
Topping Variations:
Sour cream
Additional chopped green onions
Additional Chili Verde

In large pot with chicken stock, add cubed chayotes.  Bring to a boil.  Turn down heat and cook until tender.

In skillet fry bacon until golden brown.  Remove and crumble.  Add onion, green onions, fresh parsley, OR dried parsley and garlic to some of the bacon grease and sauté until tender.  Add onion mixture, bacon, Chile Verde, to taste and salt and pepper to taste to the pot with the chayotes.  Cook 30 to 40 minutes.  Remove from heat 5 minutes, then slowly stir in the cream and simmer 5 minutes longer.  In blender, blend all but about 2 cups (500 mL) of chunks {careful – make sure lid is on blender (hot!)} or use a stick blender in the soup pot.  Combine pureed soup and chunky soup.  Thicken to taste with your choice of thickener and simmer back on the heat until ready.

Helpful Hints:  You can blend all the soup if you want a totally smooth soup.  Either way it is delicious, but Barbo and her husband, Jay, prefer it chunky.

Yield:  8 servings

1 serving
199.9 calories
10.4 g protein
12.6 g fat
7.7 g carbs

Friday, April 20, 2012


Spiced cookies with a wonderful sweet cream cheese frosting, reminiscent of the real thing.  I have another great recipe HERE that my friend Barbara Goldstein (Barbo) and her husband really like.

21/2 cups Gluten-Free Bake Mix (CLICK for recipe) (750 mL)
2 tsp cinnamon (10 mL)
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/2 tsp nutmeg (2 mL)
1/2 tsp ground cloves (2 mL)
1/2 tsp salt, OR half the amount (2 mL)
1 egg
1/2 cup butter, softened (125 mL)
Liquid sweetener (sucralose or stevia) to equal 11/4 cups sugar (300 mL)
11/8 cups canned pumpkin (280 mL)
1/4 cup granulated erythritol (60 mL)
1 tsp vanilla extract (5 mL)

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix, cinnamon, baking powder, baking soda, nutmeg, cloves and salt.

In food processor, process egg, butter, liquid sweetener, pumpkin, erythritol and vanilla extract.  Add dry ingredients and process.  Drop by 2 tablespoonfuls on greased cookie sheet.  Flatten and shape cookies with the back of spoon sprayed with nonstick cooking spray, when necessary to prevent sticking.  Bake in oven 13 to 15 minutes, or until brown underneath.  When cool, frost with Cream Cheese Frosting, page___.

Yield:  24 large cookies

1 cookie/with frosting
94.6/128.7 calories
2.3/2.8 g protein
7.8/11.3 g fat
3.3/3.5 g carbs

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

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

Thursday, April 19, 2012


This is a very tasty meal and very easy to put together quite quickly, if you have the chicken stock on hand.  Actually I made mine in the morning and by lunch time I was cooking up a storm! 

11/2 lbs chicken breasts (0.680 kg)
2 tbsp butter (30 mL)
Seasoning salt, to taste
1 tbsp butter (15 mL)
1 medium onion, chopped
1 tbsp oat flour (15 mL)
2 cups canned, sliced mushrooms (500 mL)
1 cup chicken stock, page___ (250 mL)    See below
1/2 cup heavy cream (250 mL)
2/3 cup cooked peas (150 mL)
1 tsp dried parsley, OR (5 mL)
  1 tbsp chopped fresh parsley (15 mL)

In large skillet, melt 2 tbsp (30 mL) butter and add washed and paper towel-dried chicken breasts.  Sprinkle seasoning salt to taste over both sides and cook both sides until turning brown in places.  Set aside. 

In same skillet in 1 tbsp (15 mL) melted butter, fry chopped onion until turning tender. Stir in oat flour.  Stir in mushrooms chicken stock, cream and parsley.  Add chicken breasts (again sprinkle liberally, both sides with seasoning salt) and place lid on skillet.  Cook chicken, turning occasionally, until chicken breasts are white throughout and juices run clear.

Stir in cooked peas and serve over cooked cauli-rice (see Low-Carbing Among Friends, Volume-1, pages 50 and 309) mixed with cooked quinoa for more substance or serve with a mound of cauli-mash or even with Cheese Biscuits, page 70, Low-Carbing Among Friends, Volume-1.

Helpful Hint:  If the gravy is too thick while cooking, add more chicken stock, page___.

Yield:  4 servings
1 serving
414.2 calories
44.0 g protein
21.1 g fat
9.7 g carbs

My friend, Barbara Goldstein, encouraged me to buy a pressure cooker to make chicken stock.  It’s very quick, of course, and that is the advantage, especially if one is in a hurry to have some on hand to make soup or whatever.  The other method that I think would be particularly easy as well is using a crock pot.

1 roast chicken carcass
41/2 cups water (1.125 L)
1/4 of a large onion
5 baby carrots
1 stalk celery, chopped (optional)
1 bay leaf
11/2 tsp dried parsley, OR (7 mL)
  some parsley stems
1 tsp crushed garlic (5 mL)
1/2 tsp salt, OR to taste (2 mL)

In pressure cooker, place chicken, water, onion, carrots, celery (if using), bay leaf, dried parley, OR parsley stems, crushed garlic and salt. Or use a slow-cooker....for 6 to 8 hours on low.

Follow instructions for pressure cooker (important to prevent scalding), close lid and bring up to pressure quickly over high heat, reduce heat to medium high for slower, more steady release of pressure and pressure cook 20 minutes.  Either let it cool down slowly on the stove or place carefully in a sink full of cold water. 

Remove chicken and strain stock using a sieve over a large bowl.  Press veggies to release broth.

Helpful Hints:  Keep 3 days in the refrigerator and freeze up to 3 months.

Yield:  2 cups (500 mL)
1 cup per serving
46.9 calories
5.9 g protein
1.7 g fat
1.1 g net carbs

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

Support your team, buy Low-Carbing Among Friends cookbooks at: (Paypal/Amazon) - SALE priced! 

Tuesday, April 17, 2012

Banana Bars with Cream Cheese Frosting (GF)

Moist, rich banana bars with a truly delicious cream cheese frosting – just like the real thing!  I almost always have a crate of bananas at home because we like to feed the birds and the Jeoffroy Tamarin monkeys and the squirrels, prehistoric-looking lizards, olingoes and oppossums.  Lately the pair of monkeys that visit us have two babies.  The other day the little ones were climbing off the mommy monkey and  exploring on the big branches of the tree across from our driveway.  They are incredibly cute and I love watching them.  The parents know us well and trust us around their babies; very sweet.  It's natural with all that fruit around, I get the urge to bake with it. Bananas are not very low in carbs, but for a moderate low-carber like myself, I can eat a banana a day without a problem. I call them "good" carbs for me. However, for those who must be lower in carbs, it's possible to freeze bananas in slices and then just grab a slice or two for that sweetness after dinner;  1 g of carbs per serving.  Also another treat is to sweeten peanut butter, place some in a mini muffin pan, a slice of banana and some more peanut butter; freeze.  Place pan in warm water to loosen the treats. If you like chocolate, dip in molten chocolate and freeze.  Another idea is to bake with banana and just have one or two servings.  This is a very nice treat and the cream cheese frosting is lovely.  

Jesus Lizard: * They are part of the Iguana Family.
* They have the nickname “Jesus Christ Lizard” because when fleeing from a predator, they are very fast and can even run on top of the water.
* Basilisks actually have large hind feet with flaps of skin between each toe. The fact that they move quickly across the water, aided by their web-like feet, gives them the appearance of “walking on water”.
* Smaller basilisks can run about 10-20 meters on the water without sinking. Young basilisks can usually run farther than older ones.
* Like most reptiles, basilisks are active during the day.


 Despite their rat-like appearance, opossums are not

related to rats at all.  Opossums
are marsupials, or pouched mammals. Marsupials carry young in a
pouch on the abdomen of the female. Relatives include the koala
and kangaroo. The opossum holds the distinction of being North
America’s only marsupial!  They are mostly nocturnal as are the olingoes.

Back to the recipe:

3 eggs
1 cup mashed banana (250 mL)
Liquid sucralose to equal 3/4 cup (175 mL)
  SPLENDA® Granular
1/2 cup granulated erythritol (125 mL)
1/3  cup olive oil (75 mL)
1/2  tsp vanilla extract (2 mL)
11/4 cups Gluten-Free Bake Mix, page___ (300 mL)
1 tsp baking powder (5 mL)
1/2  tsp baking soda (2 mL)
1/2  tsp cinnamon (2 mL)
1/4 tsp salt (1 mL)
Cream Cheese Frosting:
8 oz regular cream cheese (250 g)
6 tbsp butter, softened (90 mL)
Liquid sucralose to equal 1/2  cup (125 mL)
  SPLENDA® Granular
6 tbsp heavy cream (90 mL)
1/4 cup Steviva Blend®, powdered (60 mL)

Preheat oven to 350°F (180°C). 

In food processor, process eggs, banana, liquid sucralose, OR SPLENDA® Granular, erythritol, olive oil and vanilla extract.  In medium bowl, combine Gluten-Free Bake Mix, page___, baking powder, baking soda, cinnamon and salt.

Add dry ingredients to egg mixture and process 1 minute.  Pour batter into 9 x 13 inch (2 L) glass baking dish, sprayed with nonstick cooking spray.  Spread  batter evenly.  Bake 25 to 30 minutes, or until evenly brown on top and knife inserted comes out clean.  Spread with Cream Cheese Frosting when cool.

Cream Cheese Frosting:  In food processor, process cream cheese.  Add butter; process.  Add liquid sucralose, OR SPLENDA® Granular, cream and Steviva Blend®

Yield:  24 servings
1 bar/with frosting
71.7/140.5 calories
1.8/2.9 g protein
5.5/12.5 g fat
3.5/3.9 g carbs

Saturday, April 14, 2012

WINNER of the ATKINS prize announcement

Sandy Burge is the WINNER!!!!  CONGRATULATIONS!!!!  You have won a month's supply of ATKINS BARS!!!!


Here is what Japanese Eggplants look like

These fries are so tasty!  If you like eggplant then these fries are better than French Fries any day and so much better for you!   I love eggplant, so I'm always wanting to do something different with it.  I especially love Japanese eggplant, as it is so much milder in taste, plus the skin is not so tough.

1 large Japanese eggplant
1/4 cup Gluten-Free Bake Mix (60 mL) OR use a combo of almond flour and coconut flour!
2 tbsp grated Parmesan cheese (the kind in a can) (30 mL)
1/2 tsp Italian seasoning, (2 mL)
  (herb mixture)
1/8 tsp salt (0.5 mL)
1/8 tsp black pepper (0.5 mL)

2 eggs
1/4 cup light-tasting olive oil (60 mL)

Wash eggplant.  Slice in half and in half again and again until you have nice jumbo size fries and cut those fries in half to get the right length.

Breading:  On dinner plate, combine Gluten-Free Bake Mix, Parmesan cheese, Italian seasoning, salt and pepper.

In small bowl, beat two eggs with fork.  Dip eggplant fries in egg and then in “breading.” Place in large nonstick skillet with 2 tbsp (30 mL) hot oil.  Fry until brown on one side, turn over and fry on the other side until golden brown both sides and tender to the touch of a fork piercing them.  Add a little extra oil if needed.  Repeat until all Jumbo Eggplant Fries are cooked.  Serve immediately or keep warm, uncovered, in a warm oven until serving time.

Helpful Hint:  If you don't want to make up the bake mix, use ground almonds instead and if you have coconut flour, use a little of that too.

Yield:  2 to 4 servings
1 serving
408.6/204.3 calories
10.7/5.3 g protein
37.1/18.5 g fat
6.9/3.5 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

BIG SURPRISE FOR THOSE WHO ORDER VOLUME 1 COIL BOUND VIA PAY PAL AND OUR WEB SITE - AMONGFRIENDS.US   We ran out of the older versions in coil bound and now have the newer version for sale!!  Photos, big section by George Stella, organized by category and lots of nice new updated recipes from me!:)

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

Thursday, April 12, 2012

Some More GREAT Info on Intermittent Fasting and Low-Carbing

Mark's Daily Apple has an article about IFing and he mentions that it improves insulin sensitivity (great for people with diabetes or those with insulin resistance) and on top of that it increases cancer survival, which is a big one.

Here is an interesting article on SLIM KICKER about how IFing can help people with diabetes improve insulin sensitivity.

Marlys, a lady who visits our Facebook regularly has been combining low-carbing with IFing and after a long stall, starting losing weight nicely!  She read about it on our Facebook.

Here are the rest of Mark's amazing articles on the subject of IFing:

Part 1  Weight Loss

Part 2  Cancer

Part 3  Longevity

Part 4  Brain Health

Old Fashioned Bangers and Mash (GF)

Bangers and mash is one of my favorite meals (must be the British in me).  I still enjoy it today but replace the mashed potatoes with cauli-mash.  I have yet to try rutabaga mash - my friend, Margaret, made that for me once or twice with a little carrot cooked in as well - and it was really delicious!

My usual cauli-mash contains cream cheese and cream and butter.  This recipe is a lot simpler and very tasty!  However, if you find your cauli-mash is not thick enough, adding a 1/4 cup grated Mozzarella cheese will do wonders for the texture!
1 medium-sized cauliflower 
1/4  cup butter (60 mL)  
3/tsp salt (3 mL)
1/4  tsp white pepper (1 mL)                   

In big pot of hot water, place whole, trimmed cauliflower.  Bring to the boil and cook covered until very tender to the tip of a knife.  Remove cauliflower.  Place in food processor; process.  Add butter, salt and pepper and process until well combined.

Yield:  6 servings
1 serving
105.8 calories
3.1 g protein
8.0 g fat
5.2 g carbs

Thursday, April 5, 2012

Chocolate Recipes for the Holidays!!

Happy Easter and Happy Passover and Happy Holidays to everyone!

Here are some chocolate candy ideas:


Arrange this log on a pretty oblong serving plate, with several slices around it.

8 oz regular cream cheese, softened (250 g)
3 tbsp butter, softened (45 mL)
3/4 tsp peppermint extract (3 mL)
green food coloring
Dipping Chocolate:
1 cup SPLENDA® Granular (250 mL)
1/4 cup skim milk powder (50 mL)
3 tbsp whipping cream (45 mL)
2 tbsp unsalted butter, melted (25 mL)
1 tbsp water (15 mL)
1/2 tsp vanilla extract (2 mL)
1 oz unsweetened baking chocolate (30 g)

In food processor with sharp blade, blender or in bowl with electric mixer, process cream cheese, butter and peppermint extract until smooth.  Add Confectioner’s Sugar Substitute, page 173 and green food coloring to achieve a light green, pleasing color; process.  In 9 x 13-inch (23 x 33 cm) glass baking dish, fashion 13-inch (33 cm) log.  Freeze while preparing Dipping Chocolate.

Yield:  56 slices
1 slice
43.7 calories
2.5 g protein
2.9 g fat
2.0 g carbs

Dipping Chocolate:  In blender or food mill (food processor attachment), blend SPLENDA® Granular and skim milk powder until fine. In cereal bowl, combine blended mixture, whipping cream, butter, water and vanilla extract.  Stir with wire whisk until smooth.

In another cereal bowl, microwave chocolate 2 minutes or until almost completely melted (do not overheat or chocolate will seize).  Stir until chocolate is completely melted.  Use soft spatula to scrape all chocolate out of bowl and stir into creamy mixture with wire whisk. If chocolate cools, warm at 5 to 10 second intervals, being careful not to overheat as chocolate will seize and become bitter (skip this step for Chocolate After Dinner Mint Log). Frost entire log with chocolate.  Freeze half an hour, then refrigerate.  Cut into thin slices to serve.
Yield: 1 batch.  (30 g Total Carbs)

Variation:  Snowflake Log:  Use 1/4 cup (50 mL) unsalted butter, 1/4 cup (45 mL) cocoa in filling, omit peppermint extract, food coloring; sprinkle 2 tbsp (25 mL) finely desiccated, unsweetened coconut over chocolate frosting.  (2.1 g Carbs)

Chocolate-Dipped Strawberries:  This chocolate is great for dipping strawberries.  Freeze dipped strawberries very briefly and refrigerate or serve. 

These firm, chewy bars taste wonderful. The Black Forest Bar is the best!

1 oz unsweetened baking chocolate (30 g)
2 tbsp butter (25 mL)
2 tbsp whipping cream (25 mL)
2 tbsp Da Vinci® Sugar Free (25 mL)
  Chocolate syrup
2 tbsp SPLENDA® Granular, (25 mL)
1 tsp vanilla extract (5 mL)
3/4 cup Chocolate Whey Protein (175 mL)
   (sweetened with sucralose, if possible)
3/4 cup blanched whole almonds, chopped (175 mL)
1/2 cup unsweetened coconut (125 mL)
4 SPLENDA® packets
Chocolate Glaze:
1 tbsp unsalted butter (15 mL)
1 tbsp whipping cream (15 mL)
1/4 tsp vanilla extract (1 mL)
1/2 cup SPLENDA® Granular (125 mL)
1/2 oz unsweetened baking chocolate, (15 g)

Melt chocolate and butter in microwave oven 2 minutes.  Stir in cream, Da Vinci® Sugar Free Chocolate syrup, SPLENDA® Granular (if using) and vanilla extract until smooth.  Add Chocolate Whey Protein, almonds, coconut and SPLENDA® packets.  Combine very well and press into 9 x 5 x 3-inch (2L) loaf pan.

Chocolate Glaze:  In cereal bowl, melt butter in microwave oven.  Stir in cream, vanilla extract and SPLENDA® Granular until smooth.  Stir in chocolate.  If necessary, microwave 10 seconds until molten.  Spread over surface of mixture in loaf pan.  Chill until firm.  Cut into 9 bars.

Yield:  9 bars
1 bar
222.0 calories
9.0 g protein
19.0 g fat
4.6 g carbs

Variation:  Black Forest Protein Bar:  Add 10 pitted cherries, finely chopped.  Use 1/2 cup (125 mL) whole almonds, chopped. Add an extra 2 tbsp (25 mL) Chocolate Whey Protein Powder.  Omit Da Vinci® Sugar Free Chocolate syrup. For extra moist bars, leave the syrup in the recipe. (5.5 g Carbs)

If chocolate is not enough to dip all bars, drizzle chocolate over remaining bars. Alternately, make double batch of dipping chocolate; stir nuts into remaining chocolate and freeze on small, flat baking sheet.  See photo above.

13/4 cups unsweetened coconut (425 mL)
1/2 cup whipping cream (125 mL)
1 envelope unflavored gelatin
2/3 cup SPLENDA® Granular (150 mL)
1 tsp vanilla extract (5 mL)
Dipping Chocolate:
11/2 cups SPLENDA® Granular (375 mL)
6 tbsp skim milk powder, OR (90 mL)
  whole milk powder
41/2 tbsp whipping cream (68 mL)
3 tbsp unsalted butter, melted (45 mL)
11/2 tbsp water (22 mL)
3/4 tsp vanilla extract (3 mL)
11/2 oz unsweetened baking chocolate (45 g)

In food processor food mill or blender, grind 1/4 cup (50 mL) of measured coconut finely.  In medium saucepan, place ground coconut, whipping cream and gelatin.  Stir and remove from heat as mixture thickens and just starts to boil.  Add SPLENDA® Granular and vanilla extract.  Stir in remaining coconut. Press firmly into 8-inch (20 cm) square glass baking dish and smooth with back of dessert spoon.  Freeze 20 minutes.  Cut into 7 bars and cut horizontally through center. Dip bars in Dipping Chocolate below and place on wax paper on cookie sheet.  Freeze until chocolate is no longer sticky.  Refrigerate.

Dipping Chocolate:  In blender or food mill (food processor attachment), blend SPLENDA® Granular and skim milk powder (no blending required with whole milk powdered option) until fine.  In medium bowl, combine blended mixture, whipping cream, butter, water and vanilla extract.  Stir with wire whisk. 

In another cereal bowl, microwave chocolate 2 minutes or until almost completely melted.  Stir until chocolate is completely melted.  Use soft spatula to scrape all chocolate out of bowl and stir into creamy mixture with wire whisk.  If chocolate cools, warm at 10 second intervals in microwave oven, being careful not to overheat, as chocolate will seize and become bitter. 

These are rather delicious.  I think they would make nice Chocolate Coconut Easter eggs if you have an Easter Egg candy mold and after freezing, remove and dip in Dipping Chocolate above.    If using them plain, you can add food coloring to add interest.  One or two are great with a warm beverage.                     

1/2 cup butter, softened (125 mL)
Liquid sucralose to equal 1 cup (250 mL)
  SPLENDA® Granular
1/3  cup Steviva Blend®, powdered (75 mL)
1/4  cup vanilla whey protein (60 mL)
2 tsp Da Vinci® Sugar Free Syrup (10 mL)
  Coconut flavor, OR any mild flavor
1 capsule glucomannan powder, OR
  1/4  tsp xanthan gum (1 mL)
1 cup finely desiccated coconut (250 mL)

In food processor, process butter.  Add liquid sucralose, OR SPLENDA® Granular, Steviva Blend®, vanilla whey protein, Da Vinci® Sugar Free Syrup, glucomannan powder, OR xanthan gum; process.  Stir in coconut.  Place in candy molds or shape into balls.  Freeze.  If desired, once frozen dip in Dipping Chocolate above.

Yield:  1 batch
1 batch total
749.5 calories
22.4 g protein
62.5 g fat
5.8 g net carbs


My youngest son had just broken up with his girlfriend, so I made this cake for him in a heart-shaped pan to tell him he is loved and to cheer him up!  It is delightfully moist and has a dense texture. The icing adds extra orange flavor – most necessary to complete this delicious dessert!

13/4 cups Gluten-Free Bake Mix (425 mL)
2 tbsp finely grated orange rind (30 mL)
3/4  tsp baking soda (3 mL)
1/2 tsp baking powder (2 mL)
1/4 tsp salt (1 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup butter, softened (75 mL)
3/cup almond milk (175 mL)
2 tbsp granulated erythritol (30 mL)
1 tbsp fresh orange juice (15 mL)
1/2 tsp vanilla extract (2 mL)
1/4 tsp yellow food coloring, optional (1 mL)
Orange Butter Icing, (see recipe below)

Preheat oven to 350°F (180°C). Prepare heart-shaped baking pan or regular 9-inch (23 cm) cake pan by spraying with nonstick cooking spray and line the bottom with a piece of parchment paper cut to fit.  Spray parchment paper with nonstick cooking spray.

In medium bowl, combine Gluten-Free Bake Mix, orange rind, baking soda, baking powder and salt.

In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, butter, almond milk, erythritol, orange juice, vanilla extract and yellow food coloring, if using.  Add dry ingredients and process one minute (the batter will be thick). 

Bake 25 to 30 minutes.  Cool 10 minutes in pan and remove.  Invert cake and remove parchment paper.  Allow to cool completely before spreading the bottom of the cake with Orange Butter Icing, page___.

Yield:  8 generous servings
1 serving with frosting
309.2 calories
5.9 g protein
28.4 g fat
6.8 g net carbs

Very tasty icing. 
1/2 cup butter, softened (125 mL)   
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)                                                            1/3 cup Steviva Blend®, powdered (or powdered erythritol) (75 mL)
2 tsp fresh orange juice (10 mL)
1/2 tsp orange rind (2 mL)
1/tsp vanilla extract or 1/8 tsp orange extract (1 mL)

In food processor or blender, combine butter, liquid sweetener, Steviva Blend® , OR powdered erythritol, orange juice, orange rind and vanilla extract or orange extract.  Process until smooth.

Variation:  Lemon Butter Icing:  Use lemon juice instead of orange juice and lemon rind instead of orange rind. (0.1 g carbs)

Yield:  3/4  cup (175 mL)
1 tbsp (15 mL) per serving
82.2 calories
0.1 g protein
9.2 g fat
0.2 g carbs