Sunday, November 10, 2013


I was going to make a Caramel sauce for these, but they, frankly, don’t need it. They are so good and such a substantial treat, just exactly the way this recipe is written! However, if you like, use a commercial Caramel Sauce OR use mine over here to drizzle over each bar when serving them.  These bars have a substantial crust, filling and topping.  These squares are moderate in carbs and more of an OWL or maintenance-style recipe.  Who says low-carbers cannot eat apples?  In moderation, we certainly can eat them.  Apples never ever made me fat!  Sugar and white flour sure did!

I'm so excited to announce that our TWO new cookbooks, Low-Carbing Among Friends Volume 4 and 5 are now available for pre-ordering.  CLICK on the photo of the cookbooks to view a larger image.  The coil bound option is still available.  Books are organized by category and not by author.  There are 30 plus color photos in each cookbook!  Cookbooks contain about 200 recipes per book, written by the Low-Carbing Among Friends' authors and their low-carb friends.  Hope you will enjoy these recipes for years and years to come!  It will make staying on the low-carb, sugar-free and gluten-free way of life much easier and more enjoyable.  George Stella, Dr. Steve Parker and Dr. Robert Su are contributors to the cookbooks!

2 cups Gluten-Free Bake Mix2 (500 mL)
6 tbsp butter, melted (90 mL)
Liquid (sucralose or stevia) to equal 1/cup sugar (125 mL)
Cheesecake Filling:
24 oz cream cheese (750 g)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/3  cup powdered erythritol (75 mL)
11/tsp vanilla extract (7 mL)
3 medium apples
1 tsp lemon juice (5 mL)
2 tbsp powdered erythritol (30 mL)
1/tsp cinnamon (2 mL)
1/4  tspnutmeg (1 mL)
Streusel Topping:
1/cup Gluten-Free Bake Mix 2 (125 mL)
1/cup chopped pecans (125 mL)
2 tbsp powdered erythritol (30 mL)
3 tbsp butter, melted (45 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)

Crust:  Preheat oven to 350°F (180°C).  In medium bowl, place Gluten-Free Bake Mix 2.  In small bowl, combine melted butter and liquid sweetener.  Stir into bake mix and press crust in 9 x 13-inch (2 L) casserole dish.  Bake 15 minutes.

Cheesecake Filling:  In food processor, process cream cheese.  Add eggs one at a time; process.  Add liquid sweetener, powdered erythritol and vanilla extract; process.  Pour over baked crust.

Apples:  Peel and core apples.  Chop finely.  Place in medium casserole dish with 1 tbsp (15 mL) water. Cover and microwave 2 minutes on high power.  Drain.  Sprinkle with lemon juice and toss.  In small bowl, combine erythritol, cinnamon and nutmeg.  Sprinkle over cooled apples and toss.  Spoon evenly over cream cheese layer.

Streusel Topping:  In medium bowl, combine Gluten-Free Bake Mix 2, chopped pecans and erythritol.  In small bowl, combine melted butter and liquid sweetener.  Stir into pecan mixture.  If it is too moist, add a little more bake mix.  Sprinkle evenly over apples.

Bake 40 minutes, or until set and the Streusel Topping is turning brown in places.

Yield:  25 servings
1 square
212.6 calories
5.5 g protein
18.4 g fat
5.8 g net carbs

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