Low Carb - Peanut Butter Cookies

Low Carb Peanut Butter Cookies


1.3 grams of carbs per cookie

Makes about 40

1/2 cup sugar-free chunky peanut butter
3/4 cup heavy cream
1/2 cup chopped pecans
2 teaspoons vanilla extract
4 packets of sugar substitute
2 tablespoons soy flour
1 teaspoon baking powder

Pre-heat oven to 375 F. Line a baking sheet with parchment paper or a non-stick baking mat, or spray it with non-stick cooking spray. In a large mixing bowl blend together all ingredients. Drop by teaspoons on prepared baking sheet. You should have 40 cookies. If you have more, the carb count per cookie will be less, and if you have less than 40 cookies the carb count will be more. Bake about 10 minutes or until set. Cool for 1 minute on baking sheet then remove to wire racks to cool completely.

Low Carb - Brownies

Low Carb Brownies

Makes about 48

1 cup ground almonds, well sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups Splenda or granulated Maltitol
1 cup unsalted butter
4 ounces unsweetened baking chocolate, chopped
2 teaspoons vanilla
4 extra large eggs, beaten
1 cup chopped pecans

Preheat oven to 350 F. Butter a 9" x 13" cake pan. Stir together almonds, baking powder, salt and Splenda; set aside. In a microwave bowl, on high, melt the butter and the chocolate, stirring frequently. Add the Splenda, the beaten eggs and vanilla; beat until well blended. Stir in the dry mixture, mix well, then stir in the pecans. Pour into the prepared pan, spread evenly. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Check at 15 minutes. Do not overbake. Cool on wire rack, cut into 48 squares.

Note: 1.8 net carbs per square

Low Carb - Almond Sugar Cookies

Low Carb Almond Sugar Cookies


1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla

additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Low Carb Almond Biscotti

Low Carb Almond Biscotti


About 2 grams of carbs per cookie.
Makes about 48

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract


Preheat oven to 325 F. Measure out 1 cup of almonds and set aside. In a blender, grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, xanthan gum 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 baking sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature to 200 F. 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 to 3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the baking 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.

These can be stored in an airtight container or in the freezer for several weeks.

Note: * Xanthan gum can be purchased at health food stores. It keeps the cookies from being too crumbly. It is not recommended that you omit this ingredient. Adapted from a recipe found on rec.food.recipes. Original source unknown.

Low Carb - Parmesan Garlic Crackers

1/2 cup almond flour, 2 ounces
1/4 cup parmesan cheese, 1 ounce
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg white

Mix all of the ingredients well in a small bowl. Everything should be moist and the dough should hold together. Drop the dough by teaspoons onto a parchment or silicone lined 12x17" baking sheet. Roll each piece of dough into a ball. I used a 1 teaspoon cookie scoop and skipped the rolling into a ball step. Roll each piece of dough into a ball and place on a parchment-lined 12x17" baking sheet. Cover the balls with plastic wrap (you can use a small piece and move it around as needed) and take a baking powder can, that has about an 1/8" rim around the bottom, and press down firmly over each ball of dough. Be sure to press all the way down to the baking sheet. Peel off the plastic wrap and repeat until all the crackers have been shaped. Prick them with a fork. You may have to gently hold the crackers down with one hand while pricking so that the dough stays put.

Bake at 325º about 20 minutes, or until evenly golden brown. They will be crisper if they are not lighter in the center than around the outside edge. Cool and store in an airtight container at room temperature or freeze for longer storage.

Makes about 20 crackers

Per 2 Crackers: 48 Calories; 4g Fat; 3g Protein; 1g Carbohydrate; 1.5g Dietary Fiber; .5g Net Carbs

Low Carb - Asparagus with Vinaigrette

10 ounces frozen asparagus

3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon olive oil
1 teaspoon olive oil
2 1/2 tablespoons water
2 teaspoons chives
1 teaspoon parsley
salt & pepper to taste

Cook asparagus, drain and put back in bowl. Stir vinegar into mustard until blended. Add rest of ingredients, mix well. Spoon over asparagus. Chill several hours. Spoon a little marinade over each serving.

Serves 4.

238 Calories (kcal); 19g Total Fat; (63% calories from fat); 9g Protein; 15g Carbohydrate; 0mg Cholesterol; 88mg Sodium

Low Carb - Crab with Creamy Gorgonzola Sauce

8-12 oz lump crabmeat, cooked*
2 Tablespoons butter
1/2 cup crumbled Gorgonzola cheese
1/2 cup half-and-half, or cream
1/2 cup freshly grated Parmesan cheese, plus more if desired
Salt to taste

Melt the butter in a 1- or 2-quart saucepan over low heat. While it is melting, put the Gorgonzola in a small bowl and mash it with a fork or potato masher, gradually adding the milk. Don't worry about making it smooth, just make sure it is well-combined. When the butter is melted, add the cheese-milk mixture and continue to cook, stirring and mashing occasionally.

Mix crabmeat with the sauce in a large, warm bowl; stir in the Parmesan, then taste for salt and add some if necessary. Serve, passing additional Parmesan at the table if you like. Serve immediately.

*If freshly cooked lump crabmeat is not available to you, canned crabmeat can be substituted, but it's simply not as good. If you must substitute, remember with canned crabmeat, price is the best indicator of quality. Don't scrimp here.

6 servings. 6.8 carbs per serving if made with cream; 8 carbs per serving if made with half-and-half.

The best Gorgonzola (which, not surprisingly, is imported from Italy) is soft and creamy to begin with. Combine it with butter and cream and you have luxury combined with intense flavor. This dish can be made with lobster or chicken also and is delicious!

Low Carb - Blackened Beef Brisket

3-4 pounds well trimmed beef brisket
1 Tablespoon cajun seasoning or hot/spicy seasoned salt
2 tablespoons water
1/2 teaspoon hot sauce
Preheat oven to 325°F.

Rub surface of brisket with seasoning. Brown in hot cast iron skillet with vegetable oil spray. Place brisket on rectangle of heavy aluminum foil. Combine water and hot sauce and spoon over brisket. Seal foil and place in baking pan. Bake about 30-45 minutes per pound at 325°F or until meat is tender. Remove from oven and let stand 15-30 minutes for ease in slicing.

Makes 9 servings. 1 net gram of carbohydrate per serving.

Low Carb - Taco Layer Casserole

1 pound lean ground beef
1 1.24 oz packet of Taco Seasoning
1/2 Medium Onion
2 Cloves of garlic
1- 1 1/5 block of cream cheese (softened)
Chopped tomato
Chopped lettuce
Shredded Cheese
Salsa or favorite taco sauce (optional)

Brown ground beef with onions and garlic until fully cooked. Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top. Put tomatoes and lettuce over the shredded cheese. Add salsa or taco sauce if desired.

Refrigerate leftovers immediately.

Makes 5-6 servings 
Carbs: 6 carbs per serving