Low Carb Almond Biscotti Low Carb Apple-Glazed Pork Chops Low Carb Banana Spice Cake Low Carb
Barbecue Chicken Low Carb Bell Pepper Nachos Low Carb Cool Strawberry Cream Pie Low Carb Donut Holes
Low Carb Almond Biscotti
16 ounces sliced, blanched almonds 1 cup soy flour 1 teaspoon xanthan gum (SEE NOTE) 1 teaspoon salt
1 teaspoon baking powder 2 1/2 teaspoons ground cinnamon 1 cup cooking oil (not olive) 1 cup Splenda
or equivalent artificial sweetener (not Equal) 3 large eggs 1 teaspoon vanilla extract 1 teaspoon
orange extract (see note)
Preheat oven to 325 degrees. Measure out 1 cup of almonds and set aside. In a blender (not food
processor), grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the
soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside. In a
large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each
addition. Add the vanilla and orange extracts, mixing well.
Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This
will make an oily soft dough. Divide the dough into four sections, and form each section in a small
loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased cookie sheet (I
lined mine with foil for easy clean up). Bake at 325 degrees for about 40 minutes. When the loaves
are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off
the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a
dozen pieces, about 1/2-3/4-inch thick. Put the slices back on the cookie sheet, cut sides down.
When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove,
turn the slices over, and put back in the oven for another 10-15 minutes.
Each biscotti is about 2 carbs. These can be stored in an airtight container or in the freezer for
several weeks.
NOTE: Xanthan gum is a natural microbe that adds stability to mixtures. Without wheat flour (and
the gluten in wheat flour), these cookies come out *very* crumbly. The teaspoon of xanthan
gum gives the cookies a very good texture - crisp without falling apart when you pick them
up. Xanthan gum is expensive - $9.99 for an 8-ounce bag at Whole Foods - but a little goes
a long way.
Low Carb Apple-Glazed Pork Chops
2 pork chops, 1 inch thick 2 tablespoons olive oil
1/4 cup cider vinegar 1 1/2 tablespoon Splenda (sugar substitute)
2/2 teaspoon soy sauce 1 small onion, thinly sliced
Put the oil in a heavy skillet and brown the pork chops in the oil. When both sides are brown, stir
together the vinegar, Splenda, and soy sauce, and pour the mixture over the chops. Scatter the onion
on top. Cover, and turn the burner to Low. Let the chops simmer, turning at least once, for 45
minutes or until the pan is almost dry. Serve the chops with the onions and the thickened pan liquid
over them.
Low Carb Banana Spice Cake
3/2 cup butter softened at room temperature
4/2 cup cream cheese (full fat) - softened 1 cup granulated Splenda
5/2 cup Diabetisweet 1 teaspoon Brown SugarTwin * 5 eggs, at room temperature 2 cups almond flour 1
teaspoon baking powder 1 teaspoon cinnamon
6/8 teaspoon ground cloves 2 teaspoons sugar free banana extract 1 teaspoon sugar free
vanilla extract
Cream butter, cream cheese, and sweeteners well. Add eggs - one at a time, beating well after each.
Mix almond flour with baking powder and spices. Add egg to mixture a little at a time while beating.
Add banana and vanilla extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan) and
bake at 350 F for 50-55 minutes.
* Canadian cyclamate-version works best. If you have only American (saccharin) version and find
it bitter, substitute 1/2 teaspoon molasses instead. Add 1/2 carb gram per serving additional.
6.2 grams of carbohydrate per serving. (Also excellent with 1/2 cup chopped walnuts or
hazelnuts added!)
Low Carb Barbecue Chicken
1 chicken 4 tablespoons butter chili powder pepper
Defrost a whole chicken Cut in half and butterfly by snapping the bones with your hands and causing
it to flatten Insert butter under the skin thoroughly , spread around(approx 3-4 tablespoons) If
desired lightly coat skin with chili powder and pepper and rub into skin Cook over medium heat until
it is done , never put skin side down on the flame, keep skin side up at all times, it will become
crispy. If you want extra crispy skin, melt butter and spread on top when bird is nearly cooked.
Low Carb Bell Pepper Nachos
7/2 green bell pepper, seeded and cut into strips
8/2 red pepper, seeded and cut into strips
9/2 yellow pepper, seeded and cut into strips
10/4 cup shredded Monterey Jack cheese 2 tablespoons chopped olives
11/4 teaspoon crushed red pepper 1 jalapeno pepper, minced, optional
Cut bell pepper strips crosswise in half. Arrange close together in ungreased broiler-proof pie pan
9 x 1 1/4" or glassproof ovenware. Sprinkle with cheese, olives and crushed red pepper. Broil
peppers with toppings 3 - 4" from heat about 3 minutes, or until cheese is melted.
Browned ground beef can be sprinkled on, if desired.
Low Carb Cool Strawberry Cream Pie
***Meringue Shell:*** 4 egg whites
12/4 teaspoon cream of tartar 3 tablespoons Splenda
***Filling:*** 1 small pkg. sugar-free gelatin (strawberry or raspberry) 1 pint heavy cream 1 (8oz.)
pkg. cream cheese, softened
13/4 cup Splenda 1 quart strawberries, cleaned and sliced
Preheat oven to 275F. Grease one Pyrex pie plate and set aside. Beat egg whites until foamy. Add
cream of tartar then beat until whites stand in peaks. Add Splenda and beat for an additional minute
or two. Spread the meringue evenly in the bottom of the plate and up the sides. Bake 1 hour and 10
minutes in a 275 F oven, then raise the temperature to 300 and bake for an additional 20 minutes.
Remove from oven and cool while you make filling. Dissolve gelatin with 3/4 cup boiling water. Stir
in 1/3 cup cold water. Place in freezer for approximately 15-20 minutes (just until it begins to
gel.) When the gelatin is ready, whip the heavy cream until stiff (but not dry). Fold in cream
cheese and Splenda. Fold in gelatin.
Stir in strawberries (reserving a few for garnish if you like.) Pour over meringue shell in pie
plate and let chill until firm -- about 2 hours.
5 grams per serving.
Low Carb Donut Holes
1 cup soy protein isolate
14/2 cup water (more as needed) 1 egg, beaten 2 tablespoons sour cream
15/4 teaspoon cinnamon 3 packets Sweet N Low or other sweetener ***Coating*** 3 packets Sweet N Low
or other sweetener
16/2 teaspoon Cinnamon
Combine protein powder, egg, sour cream, 1/4 tsp cinnamon, half of the sugar, and water in a bowl.
Combine until thick and blended. Add more water if mixture is too thick. Form the mixture into balls
about the size of an egg. Deep fry in hot oil until golden. Drain on paper towels. Combine remaining
sugar and cinnamon. Roll hot donuts in coating.
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