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Tuesday, July 28, 2015



These are very large, semi-soft cookies  You could make them smaller, if desired. You can even flatten them, if you’d like them to be a crispier cookie.  No gelatin required for these cookies.  I forgot the gelatin, to be honest, however, many recipes will simply work even without the gelatin, however, you take a chance if it is not a recipe I have tested in that manner.  Gelatin is supposed to help prevent crumbly outcomes same as xanthan gum does with Gluten-Free, Low-Carb Bake Mix #1.

1 egg
1/cup Natural Mate® sweetener, (60 mL)
  granular, equal to 1/cup sugar OR use about 1/4 cup erythritol and increase liquid sweetener to 1/2 cup 
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (60 mL)
3/cup light-tasting olive oil (175 mL)
1 tbsp molasses (15 mL)
21/cups Gluten-Free Bake Mix 2 (560 mL)
2 tsp baking soda (10 mL)
2 tsp ground cinnamon (10 mL)
2 tsp ground ginger (10 mL)
1 tsp ground cloves (5 mL)
1/tsp salt (1 mL)
1 tsp powdered erythritol, for garnish (5 mL)

Preheat oven to 375°F (190°C).  Line cookie sheet with parchment paper.

In food processor or in bowl with mixer, process egg.  Add Natural Mate® sweetener, OR erythritol and liquid sweetener; process.  Add olive oil and molasses; process.

In medium bowl, combine Gluten-Free Bake Mix 2, baking soda, cinnamon, ginger, cloves and salt. 

Add dry ingredients to wet ingredients and process well.

Form heaping 2 tablespoonfuls of cookie dough (I used a cookie scoop with a retractable dome).  Place on cookie sheet.  Sprinkle domed tops with powdered erythritol.  Bake about 8 to 9 minutes. Allow to cool completely on cookie sheet.  Place in refrigerator for the best texture.  

Yield:  16 to 32 cookies (2 tbsp cookie dough or 1 tbsp cookie dough)
1 cookie; 16/32 cookies
170/85 calories
3.0/1.5 g protein
15.5/7.7 g fat
0.1/0 g fiber
4.4/2.3 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!  Volume 4 is FREE with a purchase!

Monday, July 27, 2015


      This was so tasty that I even enjoyed one cold the next day.  It's a bit fiddly to make, but I'll definitely make it again as I often make crepes anyway.  I'm not fond of ground almonds in crepes, so you won't find it in my crepe recipeS.  These crepes taste like the real thing.  These are a bigger version of the ones I normally make.  They worked well.


Other LOWER CARB crepes to try are HERE and HERE.

I actually used my own favorite recipe but it's more for pre-maintenance and maintenance levels.  HERE IT IS for those that are interested.

21/2  cups cooked, diced chicken (750 mL)
2/cup Condensed Cream of (150 mL)
  Mushroom Soup (see recipe below) 
3 tbsp mayonnaise (45 mL)
2 tbsp grated onion, optional (30 mL)
2 tsp lemon juice (10 mL)
1 tsp curry powder (5 mL)
Salt and pepper, to taste
11/2  cups grated Cheddar cheese (375 mL)
3 tbsp heavy cream (45 mL)

Crepes:  Prepare crepes.  Into medium-sized, nonstick frying pan, pour a scant 1/3-cupful (75 mL) of pancake batter.  Cook until possible to flip easily.  Cook other side very briefly.  Repeat to make 10 crepes, each about 7 inches (18 cm) in diameter.  You’ll only need 8 crepes for this recipe.

Filling:  In medium bowl, combine chicken, Condensed Cream of Mushroom Soup (recipe below), mayonnaise, onion (if using), lemon juice and curry powder.  Stir to combine well.  Add salt and pepper to taste and mix in well.

Assembly:  Divide filling into 8 even portions and place one portion down center of a crepe.  Fold crepe over filling from either side and roll up.  Place assembled crepes in shallow casserole dish.

Topping:  Sprinkle crepes with Cheddar cheese and pour heavy cream over all.  Bake in 350°F (180°C) oven 25 minutes with cover on.  Remove cover and bake 5 minutes more, or until hot.

Yield:  8 filled crepes
1 filled crepe
402.3 calories
24.7 g protein
30.1 g fat
6.8 g carbs

    This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them.  In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.

NOTE:  Please use the condensed version in recipes...i.e. don't thin it out with water first!   If you buy  a can of commercial canned mushroom or chicken you first thin it out before using in recipes?  Nope.  Same with this recipe.  Also if using in recipes, skip the xanthan gum.

4 oz cream cheese (125 g)
1/2  cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR us NoSalt or Mrs reduce sodium
1 tsp cornstarch, OR (5 mL)
  Arrowroot powder
1/4 tsp xanthan gum (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
3/4  cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  The 3/4  cup (175 mL) serving of soup is actually 11/2  cups (375 mL) when the equivalent amount of water is added.  

Yield:  2 servings

3/4  cup (175 mL) per serving

441.2 calories

7.5 g protein

43.8 g fat

5.9 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!  Volume 4 is FREE with a purchase!



These tasted high carb!  They have that sort of fudgy consistency that is often in high-carb, sugary muffins.  It was the coconut oil and coconut milk that accomplished that, I believe.  Pretty awesome recipe!  I didn’t use much coconut oil either.  Remember with Blogger, if you click on the images, you will get a nice, gigantic image! :)  I forgot to use the gelatin (1 1/2 tsp) in this recipe, but the muffins turned out great anyway!

3/cup frozen blueberries (175 mL)
1 tbsp Gluten-Free Bake Mix 2, (15 mL)
2  cups Gluten-Free Bake Mix 2 (625 mL)
2 tsp baking powder (10 mL)
1/tsp salt (0.5 mL)
2 eggs
1/cup coconut milk (canned) (125 mL)
  (I used light as that was all I had - regular is fine too)
1/cup granulated erythritol (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
3 tbsp melted coconut oil (45 mL)
1 tsp vanilla extract (5 mL)
1/cup shredded coconut (60 mL)

Preheat oven to 375°F (190°C).

Place blueberries over a colander and allow to thaw a bit (especially if the blueberries have been frozen a while and are covered in ice).  They will drain slightly … discard the liquid.  Be ready to stir the 1 tbsp (15 mL) Gluten-Free Bake Mix 2  into the berries shortly.

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

In food processor or bowl with mixer, process or mix eggs.  Add erythritol, coconut milk, liquid sweetener, coconut oil and vanilla extract; process.  Add the dry ingredients; process. Stir in the coconut. Combine the prepared blueberries and the bake mix.  Stir into the muffin batter.  Fill 10 muffin cups 3/full.  Bake about 20 minutes or until turning golden on the edges (will be golden brown underneath) and the muffin will no longer give much when poked lightly with a finger.

Yield:  10 muffins (with regular coconut milk, calories go up 10.0, carbs go down a titch to 6.4 g)
1 muffin
187.9 calories
5.2 g protein
14.9 g fat
0.8 g fiber

6.8 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!  Volume 4 is FREE with a purchase!

Wednesday, July 22, 2015


Almond butter may be used instead of peanut butter.  You can also omit the chocolate, if desired. Recipe is to be found in volume 5 of Low-Carbing Among Friends. This is a classic peanut butter cookie recipe using my gluten-free bake mix to make it low-carb and gluten-free.  I personally have several friends (some with diabetes) and many acquaintances who love my gluten-free bake mix (it can be used in your favorite recipes instead of unhealthy white flour.  Oat flour reduces cholesterol and if you are interested here are the benefits of my gluten-free bake mix).  I don't bake every day or even every week, but it's great to have a stand-in for white flour.  Now you can makeover your own favorite recipes without relying just on what I choose.  Gluten-Free Low-Carb Bake Mix 1 (with xanthan gum) and Gluten-Free Low-Carb Bake Mix 2 (using gelatin) are fully inter-changeable.  You can use one or the other.  That's been my experience.  Often you don't need gelatin (you can use the unflavored variety you find in regular grocery stores, although I buy mine in bulk over HERE), such as for many cookies or crusts for pies and cheesecakes.  Gelatin and xanthan gum work to bind the different components of the bake mix together and help to prevent crumbly outcomes.

1/2  cup butter, softened (125 mL)
1/2  cup natural, smooth peanut butter (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
2 tbsp granulated erythritol (30 mL)
1 egg
1 tsp vanilla extract (5 mL)
1/2  tsp molasses (2 mL)
13/4  cups Gluten-Free Bake Mix (425 mL)
1/2  tsp baking soda (2 mL)
1/2  tsp baking powder (2 mL)
1/8  tsp salt (0.5 mL)
Chocolate Drizzle:
1 oz unsweetened baking chocolate (30 g)
2 tbsp unsalted butter (30 mL)
2 tbsp whipping cream (30 mL)
Liquid sweetener (sucralose or stevia) to equal 1/ cup sugar (125 mL)
2 tbsp powdered erythritol (30 mL)
1/2  tsp vanilla extract (2 mL)

In food processor with sharp blade or in bowl with electric mixer, process butter and peanut butter until smooth.  Add liquid sweetener, erythritol, egg, vanilla extract and molasses; process. In medium bowl, combine Gluten-Free Bake Mix, baking soda, baking powder and salt.  Add to peanut butter mixture and process on low speed until a dough ball forms. 

Form 1-inch (2.5 cm) balls.  Place on greased cookie sheets.  Leave about an inch (2.5 cm) of space between cookies. Flatten cookies with fork in crisscross fashion.  Bake on lowest shelf in 375°F (190°C) oven 9 minutes, or until bottoms are lightly browned.  Allow to cool on cookie sheets. 

Chocolate Drizzle:  In small bowl, place chocolate; pour boiling water over chocolate and let sit a few minutes.  Pour off water and pour boiling water over it again until chocolate tests soft to point of knife.  In small bowl, melt butter in microwave oven. Whisk in cream, liquid sweetener, erythritol and vanilla extract. Whisk in chocolate. Microwave 10 to 15 seconds until liquefied. Use teaspoon to drizzle chocolate over cookies.  Allow chocolate to set.  Keep at room temperature in sealed tin or in refrigerator or freezer in sealed plastic container.

Yield:  36 cookies with chocolate
1 cookie
70.4 calories
1.8 g protein
6.2 g fat
1.7 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!  Volume 4 is FREE with a purchase!

Monday, July 20, 2015


Comfort Food for sure!  This custard makes a nice pudding all by itself.  This recipe may be halved.  The crepes will keep a week in the refrigerator and the custard will keep a few days. 

Note:  For lower calorie crepes, you may also leave out the butter (yep, I did that accidentally one day, and the crepes were fine!).  I do have 2 lower carb crepe recipes for those who are on stricter low-carb diets.  HERE and HERE.

1 cup half and half, OR half water and half cream (250 mL)
6 large eggs
3/4  cup gluten-free oat flour (175 mL)
1/ cup butter, melted (can reduce to 2 tbsp or leave out) (60 mL)
Sweetener to equal 2 tsp sugar (5 mL)
1/ tsp xanthan gum (1 mL)
2 tbsp olive oil (30 mL)
Peach Custard:
2 cups half and half (500 mL)
Liquid sweetener to equal 2/cup sugar (150 mL)
 6 egg yolks
1 tsp vanilla extract (5 mL)
1/ tsp xanthan gum (1 mL)
12 oz canned peach halves, drained and rinsed (375 g)
  (chopped), OR fresh peaches, chopped
1/8 tsp ground nutmeg for garnish (0.5 mL)

Crepes:  In blender, combine half and half, OR cream and water mixture, eggs, oat flour,  butter, sweetener and xanthan gum.  Blend well, stopping to scrape sides of blender a couple of times.

Into cereal bowl, pour olive oil. Using a pastry brush, brush a tiny amount of oil to cover a 6-inch (15 cm) nonstick pan.  Pour 3 tbsp (45 mL) crepe batter in pan (tilt to cover) and cook over medium low heat until edges turn brown and bubbles form.  Flip crepe and cook the other side briefly.  Transfer to a dish with a lid to keep the crepes warm. 

Peach Custard:  In double boiler, combine half and half and liquid sweetener.  When scalding hot, pour into small bowl with 6 egg yolks; stir.  Return to double boiler and stir constantly until custard begins to thicken (about 5 minutes).  In food processor bowl, pour custard and add vanilla extract and xanthan gum; process until smooth and thickened.  Stir in peaches.  Place crepes (folded) in a single layer on an attractive, large platter.  Pour custard over the top and down the center of the crepes.  Sprinkle with nutmeg and serve.

Yield:  16 crepes with sauce
1 serving
159.3 calories
5.5 g protein
12.1 g fat
6.4 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!  Volume 4 is FREE with a purchase!



A firm, yet creamy cheesecake… a classic that will never let you down when you want to serve a beautiful cheesecake to guests. You can serve this cheesecake with some chocolate sauce, if desired, but all by itself it is just delicious in any case.  

Graham Cracker-like Crust:
2/3   cup ground almonds (150 mL)
3 tbsp powdered erythritol (45 mL)
1/3   cup butter, melted
Liquid sweetener (sucralose or stevia) to equal 4 tsp sugar (20 ML)
1/tsp salt (1 mL)
24 oz cream cheese (680 g)
Liquid sweetener (sucralose or stevia) to equal 3/cup sugar (175 mL)
1/cup powdered erythritol (125 mL)
2 eggs
2 tsp vanilla extract (10 mL)
1 tsp lemon juice (5 mL)
2 cups sour cream (500 mL)
6 tbsp powdered erythritol(90 mL)
1 tsp vanilla extract (5 mL)

Graham Cracker-like Crust:  In medium bowl, combine Gluten-Free Bake Mix 2, ground almonds and erythritol.  In small bowl, combine melted butter, liquid sweetener and salt.  Stir the butter mixture into the dry ingredients.  Spread in bottom of 8-inch (20 cm) nonstick springform pan (if not nonstick, grease the bottom first).  Cover with plastic wrap and spread out evenly.  Bake in 350°F (180°C) oven 10 minutes.  Set aside.

Filling:  In food processor, process cream cheese, liquid sweetener and erythritol.  Add eggs one at a time; process each time.  Add vanilla extract and lemon juice; process.  Pour over crust.  Bake 30 to 35 minutes, or until center is just slightly soft still.  Cover with sour cream topping, spreading to the edges.  Bake another 10 to 15 minutes.  Check after 10 minutes.

Topping:  In medium bowl, combine sour cream, powdered erythritol and vanilla extract.  Whisk with wire whisk to combine well.  Sprinkle with grated chocolate or colored sprinkles for some color.

Yield:  12 to 16 servings
1 serving
366.5/274.9 calories
10.0/7.5 g protein
33.7/25.3 g fat
0.6/0.5 g fiber

5.5/4.1 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!  Volume 4 is FREE with a purchase! 

Saturday, July 18, 2015


I was very hungry one day and didn’t have the patience to look up a recipe for the beautiful, large, precooked shrimp that I had in the freezer!  I grabbed a can of coconut milk in the pantry and the rest is history.  This was a wonderful, flavorful meal and quite hearty.

1.5 lbs large frozen shrimp, (0.68 kg)
  precooked and with tails on (OR fresh!)
3 tbsp light-tasting olive oil (45 mL)
1 medium onion, peeled and chopped
2 tsp minced garlic (10 mL)
2 tbsp mild curry powder (30 mL)
1/4 tsp seasoning salt (1 mL)
1/4 tsp Morton's Lite Salt (1 mL)
3/cup to 1 cup coconut milk (175 - 250 mL)
2 tbsp raisins, optional (30 mL)

In colander and under running, cold water, thaw shrimp.  Drain and remove tails from shrimp.  Set aside.  If you are using fresh shrimp, check this video for how to remove shells and tails and the little vein that runs down the back of the shrimp: VIDEO  Rinse shrimp and pat dry with paper towels.  You will need to cook the fresh shrimp in a mixture of butter and olive oil (my preference) .... stir fry over medium low heat 2 minutes on one side and turn them over and stir fry 1 minute...they will cook further in the hot coconut curry sauce (I would also toss the fresh shrimp in the seasoning salt and salt before stir frying - skip it in the curry sauce and only add more to taste if necessary...I sprinkled with a little more Lite Salt).

In large saucepan, heat oil and add onion.  Stir fry onion until getting soft and add the garlic.  Stir fry until onion is tender.  Stir in curry powder, seasoning salt and No Salt.  Add coconut milk gradually, while stirring.  Add raisins if using. Bring to the boil.  Add shrimp and while stirring cook until heated through.  Serve over Cauli-Fried Rice, if desired.

Yield:   3 servings
1 serving
498.3 calories
48.2 g protein
30.1 g fat
7.9 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!  Volume 4 is FREE with a purchase!

Thursday, July 16, 2015



Awesome recipe bound to delight.  I can eat this by the spoonful.  It’s great served poured over desserts, like a plain cheesecake or cake.  If using the extra butter, it will set up nicely in the fridge after you've poured it over the whole of the top of a chilled cheesecake.  Beyond delicious!!  This is actually simply a variation of my new condensed milk recipe.

1/cup boiling water (75 mL)
4 tbsp unsalted butter, PLUS (30 mL)
  2 tbsp regular butter (leave out if you want a sauce vs a topping for cheesecake) (30 mL)
1 cup whole, OR skim milk (250 mL)
  powder**  OR coconut milk powder (see below in Helpful Hints)
Liquid sweetener (sucralose or stevia) to equal  3/4 cup sugar (175 mL)
1/cup powdered erythritol (60 mL)
1 tsp vanilla extract (5 mL)
1 tsp molasses (5 mL)

In food processor, combine boiling water, unsalted and regular butter; process.  Add whole, OR skim milk powder, liquid sweetener, powdered erythritol, vanilla extract and molasses; process.

Helpful Hints: **Coconut milk powder is now available on Amazon and could possibly be used in this recipe.  Whole milk powder is usually available at Costco or PriceSmart in Central and South America and could possible be in the Mexican section of a grocery store. Also, try health food stores.

Yield:  11/cups (300 mL)
1 tbsp (15 mL) per serving
57.0 calories
1.7 g protein
4.4 g fat
0.0 g fiber
2.7 g net carbs 

Tuesday, July 14, 2015



These large cookies are a variation of another recipe of mine that were my new obsession. CLICK HERE!  These are for bacon lovers only! They didn't last more than 2 that's the only problem!  These cookies are high in protein.  One cookie has as much protein as one egg!   I love the sweet and savory combination.  

1 large egg
1 cup sugar-free peanut butter, OR (250 mL)
  almond butter
1/cup granulated Natural Mate® (sucralose/erythritol or stevia/erythritol )(60 mL)
  {can use 3 tbsp (35 mL)}*  OR use your own preferred sweetener to equal about 1/2 cup sweetness!
  with Natural Mate, you use half the amount!}
1 tsp vanilla extract (5 mL)
1/tsp baking soda (2 mL)
3 slices bacon cooked, chopped (4 oz; 113 g)
  (not too crisp)
1/cup cup sugar-free chocolate chips (75 mL)
1 extra slice bacon, cooked, chopped (for garnish)

Preheat oven to 350°F (180°C). 

In food processor, process egg.  Add peanut butter, Natural Mate®, OR your own sweetener, vanilla extract and baking soda; process.  Stir in bacon bits and chocolate chips.  Using a 2-tbsp (30 mL) cookie scoop (it is like TWO cookies in one!), drop 14 cookies onto a greased cookie sheet.  The cookies will be in the shape of large mounds.  Bake about 10 minutes.  Do not overcook.  They will look a bit under done, but not to worry, as they will firm up as they cool. 

Gently stick little pieces of the remaining bacon in the tops of the the cookies. Leave them to cool completely on the cookie sheet.  Refrigerate for the best texture and chill completely before serving.

Helpful Hints: *Natural Mate® sweetener is a combination of erythritol and sucralose or erythritol and stevia.  This product is great-tasting and perfect for baking. In the warm cookies these had a cooling effect from the erythritol in the sweetener, however, once chilled in the refrigerator, that effect was quite masked and not a problem for me.  If desired reduce the sweetener by 1 tbsp (15 mL).

Yield:  14 large cookies
1 cookie
142.8 calories
6.1 g protein
10.8 g fat
0 g fiber
3.0 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!  Volume 4 is FREE with a purchase!