• 1 15 oz can pumpkin
• 2 eggs
• 1/3 cup unsweetened soy milk (or milk or cream – milk has more carbs, so adjust)
• 1/4 cup heavy cream
• 2 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• Pinch cloves
• 1/4 t salt
• 1/2 cup Da Vinci vanilla syrup sugar free
• 30 drops sweet’n low liquid sweetener
  

  Instructions

  1) Preheat oven to 425 F. (important)2) Dump all the ingredients into a food processor or blender and whirl to blend. 3) Pour mixture into pie pan.4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. Bake until almost set in the middle, about 30-40 minutes more. If it starts to crack a bit around the edges, it’s probably done.5) Cool and serve with whipped cream.makes 8 servings

  Nutritional Analysis: per servings, 2.3 grams effective carbohydrate, 70 calorieCalories may be greatly increased, depending on how much cream is used in the recipe and how much whipped cream is added per serving.

  ]]> http://lowcarbeating.com/pie/low-carb-diet-recipe-low-carb-pumpkin-pie/feed/ 0 http://lowcarbeating.com/low-carb-cooking/recipes/beverages/low-carb-diet-recipe-amazing-hot-chocolate/ http://lowcarbeating.com/low-carb-cooking/recipes/beverages/low-carb-diet-recipe-amazing-hot-chocolate/#comments Sun, 31 Jul 2011 00:00:00 +0000 http://lowcarbeating.com/low-carb-cooking/recipes/beverages/low-carb-diet-recipe-amazing-hot-chocolate/ I think this is better than hot chocolate made with milk

  Ingredients

  • 1 tbs unsweetened cocoa
  • (2g net)1 tsp splenda (+ or- to taste)pinch salt
  • sprinkle cinnamon
  • 4 tbs (about) water
  • 4-6 oz Almond milk (.5g net)

  Instructions

  1-2 tbs heavy cream Combine cocoa, splenda, salt and cinnamon, add water and microwave about 15-20 seconds. Stir until completely mixed. Add almond milk and cream. Mircrwave 1.5 to 2 minutes. *I use vanilla flavored almond milk (Blue Diamond Almond Breeze) found in almost any grocery store. Also ammount of almond milk will vary based on the size mug you use.

  ]]> http://lowcarbeating.com/low-carb-cooking/recipes/beverages/low-carb-diet-recipe-amazing-hot-chocolate/feed/ 0 http://lowcarbeating.com/low-carb-cooking/recipes/pancakes/low-carb-diet-recipe-regular-pancakes-waffles-1g-net-carbs/ http://lowcarbeating.com/low-carb-cooking/recipes/pancakes/low-carb-diet-recipe-regular-pancakes-waffles-1g-net-carbs/#comments Sat, 30 Jul 2011 00:00:00 +0000 http://lowcarbeating.com/low-carb-cooking/recipes/pancakes/low-carb-diet-recipe-regular-pancakes-waffles-1g-net-carbs/ Great for low carber or just a healthy alternative for the whole family. My 2 year old loves them!

  Ingredients

  • 1/3 cup almond flour
  • (2g net)1/3 cup coconut flour
  • (3g net)1/3 cup soy flour
  • (5g net)1/4 cup ground flaxseed
  • (0-freebee w lots of fiber)
  • 1 tbs baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tbs vanilla
  • 1 tbs splenda or other sweetner
  • 1 tbs oil
  • 1 egg
  • 1 cup almond milk (1g net)
  • 2 tsb cream

Instructions

Combine dry ingredients, wisk together until blended, add wet ingredients and mix until smooth (I use an electric mixer) I usually make waffle sticks, but pancakes or regular waffles also work. Makes about 12 pancakes/waffle sticks. Serve w/ butter and sugar free surup or sliced strawberries and whipped cream. Recipe can be doubled. My non low carbers love these. The waffles come out light and fluffy with tons of fiber!Entire Recipe has about 27g of carbs w/ 16g fiber for a total of about 11 per recipe. Net carbs are about 1 per pancake/waffle stick serving. This is not exact as yours will depend on how big you make your pancake/waffle. Enjoy! Nutritional information based on 12 pancakes and assumes 2 pancakes per serving.

• 1 stalk celery
• 1 ounce (about) cream cheese-I use whipped variety
• 1 teaspoon flaxseed meal

Instructions

Spread Cream Cheese into celery stalk-Sprinkle with flaxseed-Enjoy! These are great because they give you a nutty flavor and the added bonus of fiber at braekfast.

Ingredients

• 1/4 cup rolled oats
• 1/4 cup low fat cottage cheese
• 1 egg
• 1 egg white
• 3 packets Splenda
• 1 teaspoon vanilla extract
• 1 teasoon baking powder

Add all ingredients into a blender or food processor; blend until smooth; let sit for a few moments to thicken…pour batter onto griddle, watch carefully. Flip when bubbles start to appear…Makes 4 to 5 large pancakes; yummyyyyyy with sugar free syrup.Nutritionals are assuming a serving of 2 pancakes.

Ingredients

• 1 1/2 POUNDS OF CHICKEN TENDERS
• 1 LG BAG OF HOT AND SPICEY PORK RINDS
• 4 LG EGGSPEPPER TO TASTEPAT OF BUTTER
• OLIVE OIL

Instructions

GRIND UP PORK RINDS FINELY(I USED MY BLENDER) AND TRANSFER RINDS TO A CLEAN BAG. BREAK EGGS IN TO A BOWL AND BEAT TOGETHER.COAT CHICKEN WITH EGGS AND TRANSFER TO BAG OF GROUND PORK RINDS. SHAKE BAG TO EVENLY COAT YOUR CHICKEN TENDERS. HEAT UP GENEROUS AMOUNT OF OLIVE OIL IN PAN ALONG WITH A PAT OF BUTTER. ADD CHICKEN TENDERS TO OIL SEASON WITH PEPPER AND COOK UNTIL DONE. I CANT TELL YOU HOW MUCH FAT AND ALL THAT BUT THEY SURE ARE GOOD AND LOW CARB (Nutritional analysis is per serving, assuming 6 servings of a bit over 4 oz each.)

Ingredients

• 2 Large Catfish fillets (Halibut, Red Snapper, and other white fish work too)
• 1/2 cups Pre-made Pesto Sauce
• 1 cup Sliced Mushrooms
• 1 cup Canned Green Beans (drained)

Instructions

Pre-heat Oven: 450In a (greesed) square casserole dish, pour in green beans, sliced mushrooms and fish, spread 1/4 cup of pesto sauce on and place in oven for 7 minutes.Remove from oven flip fish fillets and stir mushrooms and green beans, add reamaining Pesto sauce and replace in oven for another 7 minutes.Check Fish.Reduce oven temp: 350Cook for an additional 5 – 15 minutes at reduced temp.

• Two eggs
• Spray non-stick oil
• 2 Strips/slices lox (smoked salomon)
• 1 Tbl. mayonaise
• Dash lemon extract

Instructions

Prepare a small pot with boiling water. Prepare two eggs for poaching. TECHNIQUE: Using a tea cup or other 4 to 6 oz. cup, line the cup with plastic wrap (“walk” the wrap into the cup with your fingers as the plastic will stick to the sides of most any surface). Now lining the cup, give the plastic a quick spritz of non-stick spray. [Over cooking the eggs will prevent them from sticking, but poached eggs call for a softer, shorter cooking time, which leaves the egg whites sticking to any untreated plastic. The unwrapping produces a mangled mess, as if you had poached the egg by directly dropping it in water.] Gather up the plastic and close with a twist-tie. Reduce the boiling water to a simmer and drop eggs into the water. Cover and time the eggs to 5 minutes.Timing:6 minutes or more – yolk begins to cook solid5 minutes – white all or nearly cooked, yolk remains liquid4 to 3 minutes – whites remain runny and looseThis technique makes the poached egg easy to handle, easy to serve, more attractive, and clean-up is nearly not necessary. Traditional poaching always leaves whites stringy and looping around in the water, no matter how hard you try.While cooking, take you tea cup, measure out about 1 tablespoon mayonaise and add a dash of lemon extract. Fresh squeezed lemon can be used but has more carbohydrates. You may want to add a teaspoon or less of water to make the sause a more fluid consistency.Remove the plastic wrapped egg immediately. Carefully un-do the twist tie (everything is hot, so be careful). Gently lift away the plastic and roll the egg out onto a plate or over the lox. Spoon some sause over the eggs and lox.

Ingredients

• 4 pkg. (8 oz. each) Cream cheese, softened
• 1 cup Splenda
• 1 tsp. Vanilla
• 4 eggs
• 1 cup canned pumpkin
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves(you can substitute the cinnamon, nutmeg and cloves with 1 and half tsp. of Pumpkin Pie Spice)

Instructions

Preheat oven to 325′F (300′F is using a dark pan). I use a 9 inch springform pan, you can use a 13×9 pan if you line it with foil and only bake it for 45 mins.Beat cream cheese, sugar, and vanilla in a mixer until well blended. Add eggs, 1 at a time, mixing on low speed, until each one is just blended.Stir pumpkin and spices into batter.Bake 55 minutes or until center is almost set. Cool completely. Refridgerate 4 hours or overnight. Cut into 16 slices. Store leftover cheesecake in the refridgerator. I top my pieces with French Vanilla Cool Whip.Nutritionals based on 1 slice, assuming 16 slices.

This fudge is as close to the real thing as it gets…You won’t believe it’s low carb..It’s THAT heavenly!!!

Ingredients

• 2 stk Melted Butter
• 4 Eggs
• 1/2 c low carb bake mix
• 2 c Splenda
• 1 T vanilla
• 1/2 c cocoa

Instructions

Beat the eggs until light…Add Splenda and beat for 1 minute…Add Baking Mix, cocoa, pecans, and vanilla…Fold in butter and blend well…Pour into a greased pan…Bake @ 300 degrees for 45-55 minutes…

Notes

1/2 C. chopped pecans -(optional); If you can spare the carbs, this is great with the vanilla ice cream recipe you make in the ziploc bag…Adjust accordingly for the ice cream if you add it.
Nutritionals

Nutritional information, per serving.
Carbs: 1.5
Net Carbs: 1.5