Thursday, July 17, 2014

Low Carb Chocolate Almond Torte

This torte is chocolate indulgence to the max!! As always, without the guilt of course and is gluten-free. I love anything chocolate and this dessert does not disappoint! This recipe involves a few extra steps, but they are totally worth it. No baking mix or flour needed, just almond meal or almond flour. I used Swerve in this recipe as my sweetener of choice with a quarter cup of coconut palm sugar. Feel free to use your favorite sweetener though. This is the first time I have used Swerve, it is a blend of Erythritol and olgosaccharides. As with any Erythritol blend, it has a slight cooling effect, that's why I chose to add in a little coconut palm sugar. I was very pleased with the texture of this torte, very moist and delicious!

This recipe makes 8-10 servings depending on how you slice it, with 4.4-3.5 carbs per slice (torte only made with zero carb sweetener). Using 1/4 cup of coconut palm sugar along with the Swerve took mine to 10.4-8.3 carbs per slice. Make sure you add in the carbs from any additional toppings you choose.

  • 2 cups almond meal or almond flour (6oz)
  • granulated sugar substitute of choice (equal to 1 cup of sugar)
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1/2 teaspoon almond extract
  • 1/2 cup (1stick) melted butter cooled slightly 
Preheat your oven to 350F.
Spray a 9" springform pan or a 9"cake pan with non-stick spray and set aside.
If using a cake pan, line the bottom with waxed paper to ensure it doesn't stick. Combine the almond meal/flour, salt, cocoa powder and 2/3 of the granulated sweetener in a medium sized mixing bowl.
In another bowl beat the egg whites until stiff peaks form and set aside.

Now in a large bowl beat the egg yolks, almond extract and the remaining 1/3 of the sweetener until it is pale yellow and very smooth.

Stir in the chocolate/almond mixture then the melted butter. Add 1/3 of the whipped egg whites and stir just to thin the batter a little. Then carefully fold in the remaining 2/3 of the egg whites, just until combined, a few white streaks are fine. The idea is to keep as much of the egg white volume as possible. Pour the batter into your prepared pan.

Bake for 35 minutes or until the center springs back when lightly pressed.
Place the torte on a cooling rack for 10 minutes. Run a butter knife around the edges of the torte and remove the sides of the pan. If using a cake pan turn it out onto a serving plate.

Allow the torte to cool completely and then garnish with whipped cream, sugar-free chocolate sauce and slivered almonds if desired. I hope your family enjoys this amazing dessert!

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Wednesday, November 16, 2011

Low Carb Banana-Coconut Cream Pie

This pie is so scrumptious! I just love banana and coconut together, they compliment each other so well. This recipe is super easy to whip up too. I am not a fan of meringue so I usually top this pie with fresh whipped cream and garnish with toasted coconut. Delicious!

This recipe makes 8 servings with 8 carbs each. If you use Splenda count the extra carbs. If you wish add one small sliced banana, it will add 2.6 carbs to each slice.

  • 1 baked Pie Crust 
  • 2 packets unflavored gelatin (4 tsp)
  • 1/2 cup cold water
  • 4 egg yolks
  • 3/4 cup carb free sweetener (I use xylitol)
  • pinch of salt
  • 1 cup of water
  • 1 cup half & half
  • 1 cup heavy cream
  • 1-1/2 tsp vanilla
  • 2 tsp banana extract
  • 1 tbls butter
  • 1 cup plus 2 tbls unsweetened coconut
  • 1 small banana sliced (optional)
To toast the coconut for garnish simply add the 2 tbls of coconut to a small fry pan over medium heat and stir until it is golden brown, being careful not to burn it. Remove and set aside to cool. In a small bowl add the 1/2 cup of cold water and sprinkle the gelatin over the surface, set aside to soften. In another bowl combine the yolks, salt and sweetener, set aside. In a medium sauce pan bring half & half and water to a low boil. Slowly add 1 cup of the hot liquid to the yolk mixture whisking constantly. Add the unsweetened coconut and the yolk mixture to the sauce pan and bring to a low boil while stirring, cook and stir 2 more minutes then remove from the heat. Add the butter, vanilla, banana extract, and softened gelatin. Stir until the gelatin in completely dissolved, then stir in the heavy cream. Cool the filling to room temperature. If you wish, arrange the sliced banana on the bottom of the crust then pour in the cream filling. Place in the fridge until set. Top with fresh whipped cream and sprinkle with toasted unsweetened coconut. I hope you like this pie as much as we do, Enjoy!

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Low Carb Pie Crust

I used my mother's pie crust recipe as a basis for this tender crust, I just put a low carb spin on it. Mom always makes amazing pies! You can use other flours and meals if you like, just try to keep it low carb. You could add a little cinnamon for flavor as well, Yum!

This crust makes 8-10 servings with 4.68-3.75 each, depending on how large your slices are.

  • 1-1/2 cups of my Baking Mix
  • 1/4 tsp salt
  • 1 tsp sweetener
  • 1/3 cup coconut oil or non-hydrogenated shortening
  • 1 tsp vinegar
  • 2-3 tbls water
In a mixing bowl add the Baking Mix and salt then cut in the coconut oil or non-hydrogenated shortening with a fork until pea sized crumbs form, try not to over mix.  Combine 2 tbls of water with the tsp of vinegar and sprinkle over the top and stir just until combined. If to dry, slowly add the remaining tbls of water until the dough clings together. Add the dough to a pie plate and press into the bottom and up the sides, if you like, scallop the edges for a traditional look. Pierce the bottom and sides several times with the tines of a fork, that way it doesn't bubble.

For baked pies, prebake the crust for only 10 minutes.
For a prebaked pie shell (pictured above) bake the shell in a 350 degree oven for 20 minutes or until golden brown. 

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Friday, November 4, 2011

Low Carb Steakhouse Meatloaf

Who doesn't love a good steak? This recipe was made to mimic the delicious flavor of a grilled sirloin using steak seasoning and steak sauce. You can use any variety of ground beef but sirloin is simply delicious!

This recipe makes 6 main course serving with 3.5 carbs each (If using A1 steak sauce and low carb bread having 5 carbs each slice, I use Sara Lee 45 Calories and Delightful, Whole Wheat with Honey).

  • 2 lbs ground sirloin
  • 2 eggs
  • 2 slices of low carb bread cubed
  • 1/4 cup beef broth
  • 3 tbls steak sauce (we like A1)
  • 2-3 tsp steak seasoning
Preheat your oven to 350 degrees.
In a large mixing bowl combine the ground sirloin, eggs, bread cubes, beef broth, steak sauce and steak seasoning. Mix very well and place in a 9x13 baking dish forming the mixture into a loaf about 3 inches thick. Bake for 50-60 minutes or until no longer pink in the center. If you wish brush the top with additional steak sauce or garlic butter after baking. This dish is very satisfying, I hope you enjoy it!

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Low Carb Bread Pudding

Bread pudding is one of the comfort foods that reminds me of my childhood. My mom used to make it for our family quite often. Her bread pudding was Sooo Good! This recipe is just as delicious but without the added sugar and tons of carbs. You can use your favorite low carb bread for this dish. I usually use Sara Lee 45 Calories and Delightful. The 100% Whole Wheat with Honey variety only has 5 carbs per slice and tastes delicious! I topped this dessert with rum sauce but cream cheese glaze is delicious too.

This recipe makes 12 servings and has 4 carbs each. If you use Splenda make sure to count the extra carbs.

  • 6 beaten eggs
  • 2 cups low carb milk substitute (I used half & half and almond milk)
  • 1/2 cup sweetener (I used xylitol)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 5 cups dry low carb bread cubes (about 6 slices)
  • 1/3 cup unsweetened coconut (optional)
Rum Sauce:
  • 2 tbls butter or coconut oil
  • 1/4 cup sweetener
  • 1 egg yolk 
  • 2 tbls water
  • 1/2 tsp vanilla
  • 1/2 tsp rum extract
Preheat your oven to 325 degrees.
Spray a 9x13 baking dish with non-stick spray and add the dry bread cubes spreading them evenly. In a mixing bowl combine the milk substitute, sweetener, eggs, vanilla and cinnamon, whisk well. If desired sprinkle the unsweetened coconut over the dry bread cubes and pour the egg mixture evenly over the top. Bake for 45 minutes or until the pudding is set in the center.
For the rum sauce: combine the butter or coconut oil, sweetener, egg yolk and 2 tbls of water. Bring to a boil over medium heat while stirring constantly. Remove from the heat and stir in the rum and vanilla extract. Allow to cool for several minutes then spoon the sauce over the pudding. Enjoy!

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Friday, October 21, 2011

Low Carb Mock "Apple" Pie

I am so excited about this post! I have been searching for a low carb substitute for apples and I have finally found something perfect with only 5 carbs per cup. It's called a Chayote squash, yes a squash! Crazy I know, but you really can't tell the difference after you cook it with apple pie spice, sweetener and a little lemon juice. It looks like a fat green pear and kinda smells like an unsweetened apple, if you can imagine that. It is very crisp like an apple when it's raw and very good chopped in a salad. You can add it to soup or saute it like you would zucchini or any other squash. For pies and cobblers you will need to simmer it in water or 20-30 minutes first to soften it. Head to your local grocer and look for this very unique piece of produce, it is so versatile.

This pie makes 8-10 servings with only 8.5-10.5 carbs each if using carb-free sweetener and you omit the shredded apple. A traditional crumb topped apple pie has 48-60 carbs per slice!

  • 1-1/2 cups of my Baking Mix 
  • 1/4 tsp salt
  • 1/3 cup coconut oil 
  • 1 tsp vinegar
  • 2 tbls cold water
Pie Filling:
  • 5-6 Chayote Squash
  • 1 cup sweetener
  • 1-1/2 tsp cinnamon
  • 1 tsp allspice
  • 1 tbls guar gum or 2 tbls corn starch
  • 1/4 cup of water
  • 3 tbls lemon juice
  • 1 apple, pealed and shredded (optional)
Crumb Topping:
  • 1/2 cup of my Baking Mix
  • 1/2 cup of sweetener or brown sugar substitute
  • 1 tsp cinnamon
  • 2 tbls butter
  • 2 tbls rolled oats (optional)

Preheat your oven to 350 degrees.
For the crust, combine the Baking Mix and salt then cut in the coconut oil. Combine the vinegar and 2 tbls of cold water and stir in until smooth. Press the dough into the bottom and up the sides your pie plate, if you wish add a decorative edge to the crust. Bake for 15 minutes and set aside. Wash and cut the chayote squash lengthwise into quarters and remove the seed in the center. Place in a large pot and cover them with water. Bring to a boil then reduce the heat to low and simmer covered for 20-30 minutes or until tender, not mushy. Drain the chayote and place in cold water to cool. When cool enough to handle, slice them as you would an apple for a pie. In a large pan, bring 1/4 cup of water, lemon juice, shredded apple (if using) and spices to a simmer. Add the sliced chayote and continue to simmer for 10 minutes, stirring occasionally. In a separate bowl, combine the sweetener and guar gum or corn starch. Stir into the chayote squash mixture and cook and stir until very thick. Pour the mixture into your pie shell. For the topping, combine the Baking Mix, sweetener, oats (if using) and cinnamon, then cut in the butter. Sprinkle the mixture on top of the filling and place the pie plate on a baking sheet and bake for 45 minutes. Keep an eye on the crust, you don't want it to get too brown. If needed, cover the edges of the crust with foil. Allow the pie to completely cool before slicing and store any leftovers in your fridge. I was amazed at how good this was and how much it resembled a real apple pie!

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Friday, October 14, 2011

Low Carb Black Forest Cake

I was inspired to make this recipe by my Sister-in-law Mary. She called me and told me about an amazing recipe she found on the internet for Black Forest Cake, though the recipe she found was not low carb. I put my low carb touches on it and it turned out amazing! It was very moist and very chocolatey! My husband couldn't believe this cake was sugar-free. Top this cake with my Low Carb Chocolate Buttercream Frosting and garnish with fresh whipped cream and sugar-free shaved chocolate.

This recipe makes 12 servings with 6.75 carbs per slice if you use a zero carb sweetener in the cake batter. If you use Splenda it will raise the carb count to 12.75 carbs per slice.


  • 2 cups Baking Mix
  • 1-1/2 cups sweetener
  • 1 tbls baking powder
  • 1/2 cup dark cocoa powder
  • 1/4 cup sugar-free Chocolate Syrup
  • 1/2 cup light olive oil
  • 7 eggs separated
  • 1 tsp vanilla
  • 1/2 tsp cream of tartar
  • 1 cup sugar-free cherry pie filling (I drained most of the liquid away)
  • 1/2 tsp cherry flavored extract
  • shaved sugar-free chocolate for garnish (optional)
  • fresh whipped cream (optional)
In a mixing bowl combine all of the dry ingredients except the cream of tartar. Add the egg yolks, oil, vanilla and 3/4 cup cold water. Beat with a mixer for 5 minutes until very smooth. In another mixing bowl, using clean beaters, beat the egg whites and cream of tartar until stiff peaks form. Slowly pour the chocolate mixture into the egg whites a little at a time, gently folding in after each addition. Pour the batter into two 8 or 9 inch ungreased cake pans. The trick to keeping this cake very fluffy is cooling it upside down on a rack, if you greased the pans the cake would not cling to the pan during cooling and fall out. Place pans in your oven and bake for 30-35 minutes or until the cake springs back when lightly pressed in the center. Immediately turn the pans upside down on your cooling rack and allow to cool. When the cake is completely cool, loosen the sides and bottom using a flexible spatula. Combine the drained cherries and cherry extract in a small bowl, set aside. To assemble, place one of the cake layers on a cake plate, top with about 1/2 cup of Low Carb Chocolate Buttercream Frosting, top with the cherry pie filling, add the second cake layer and frost the whole cake with the remaining frosting. If you wish, garnish the cake with fresh sugar-free whipped cream and additional cherries. This cake is simply delicious! Enjoy!

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Low Carb Blueberry Waffles

Who doesn't enjoy hot, fluffy waffles? This recipe is easy to throw together and very delicious! You can add any berries that you like, but I chose blueberries for this recipe. If you like a buttermilk flavor you can add 1/2 tbls of white vinegar to the half & half. Allow it to sit and thicken for 2-3 minutes before adding it to the batter. Either way, you can't go wrong!

  • 1 cup of my Baking Mix 
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp guar or xanthan gum (optional)
  • 1/2 tsp vanilla
  • 1/2 cup half & half
  • 2 eggs
  • 2 tbls light olive oil or melted butter
  • 1/2 cup fresh blueberries

In a mixing bowl combine the Baking Mix, baking powder, cinnamon and guar or xanthan gum if using. In a small bowl combine the eggs, half & half, vanilla and oil or butter, beat and add to dry ingredients. Fold in berries and pour onto a prepared hot waffle iron. Bake according to your iron's directions. Top with sugar-free syrup and fresh whipping cream if you like. These waffles are so delicious, Enjoy!

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Wednesday, September 28, 2011

Low Carb Jelly Filled Bran Muffins

I recently bought a bag of wheat bran and couldn't wait to bake with it. Wheat Bran is high in fiber and low in carbs, only 16 per cup. These muffins are so moist and tender as is, but the jelly filling is the icing on the cake, Mwah! I chose sugar-free blackberry jelly, but you can use whatever kind you like. You will need to make the batter ahead of time, it needs to sit in your fridge for several hours before you can bake them. I prepared mine last night before bed and popped them in the oven this morning, they were simply delicious!

This recipe makes 24 muffins with 5.25 carbs each if using carb free sweetener. If you use Splenda they will have 6.25 carbs each.

  • 1/3 cup boiling water
  • 1-1/2 cups wheat bran
  • 1 cup sweetener
  • 1 tbls molasses
  • 1/2 cup coconut oil or butter
  • 2 eggs
  • 1 tsp vanilla
  • 2-1/2 cups Baking Mix
  • 1/2 cup old-fashioned oats
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup half & half
  • 3/4 cup Greek yogurt 
In a medium sized mixing bowl add the wheat bran and stir in the boiling water, set aside. In a large mixing bowl beat the coconut oil or butter with the sweetener, vanilla, molasses and eggs until fluffy. Stir in the wheat bran and stir well. In a separate bowl combine the Baking Mix, oats, cinnamon, salt, baking soda and baking powder. In a small bowl combine the half & half and Greek yogurt. Add the dry and wet ingredients alternately to the wheat bran and egg mixture. Cover your bowl and place in the fridge for several hours or overnight.
Preheat your oven to 375 degrees.
Line a muffin pan with paper liners or spray with a non-stick spray. Fill each cup about 3/4 full and bake for 12 minutes then carefully add a rounded 1/2 tsp of your favorite sugar-free jelly to the center of each and bake for an additional 10-12 minutes. Cool slightly before serving, the jelly will be very hot! Enjoy!

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Tuesday, September 27, 2011

Low Carb Mocha-Almond Biscotti

Biscotti is an Italian twice baked cookie that is very crisp and delicious. They are perfect for dunking into a cup of hot coffee or a mug of hot chocolate. There are many different variations of this cookie, mine is with instant coffee crystals and shaved chocolate. You can use whatever nuts you like, for this recipe I chose almonds. Have fun with this recipe and create your own favorite variation.


  • 2-1/2 cups of Baking Mix
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sweetener
  • 3 large eggs
  • 1 tsp vanilla
  • 2 tbls instant coffee crystals dissolved in 1 tbls hot water
  • 1 cup toasted almonds coarsely chopped
  • 1 oz unsweetened chocolate shaved
Preheat your oven to 350 degrees.
Place whole almonds onto a baking sheet and toast for 8 minutes, cool and coarsely chop. Reduce the oven temperature to 300. In a small bowl beat the eggs, dissolved coffee crystals and vanilla until smooth. In a large mixing bowl combine the Baking Mix, sweetener, baking powder and salt. Slowly add the egg mixture and stir until smooth. Stir in the almonds and shaved chocolate then turn dough out onto a lightly floured surface (I used more baking mix) and shape into a log about 15x5 inches and place onto a lightly greased baking sheet. Bake for about 40 minutes or until firm to the touch. Let cool for 10-15 minutes then cut the log into 3/4 inch slices. Place slices onto the baking sheet and bake for an additional 12 minutes then turn and bake for another 12 minutes. Place the cookies on a wire rack to cool. If you wish you can drizzle with melted sugar-free chocolate. Store in a tightly sealed container. These cookies are crisp and delicious!

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