Wednesday, September 28, 2011
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.
Tuesday, September 27, 2011
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.
The hot weather will soon be a thing of the past and what better way to warm yourself up than with a mug of hot chocolate or hot cocoa? I prefer the taste of homemade hot chocolate over the premixed powder in a can, who wouldn't right? This recipe is quick and easy to prepare. You can use unsweetened chocolate or cocoa powder in this recipe, both are equally delicious!
Sunday, September 18, 2011
Pumpkin pie has to be one of my favorite holiday desserts! Fall is fast approaching so what better time to bake up this delicious holiday favorite. 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.
This recipe makes 8 servings with 6 carbs per slice.