Almond Joy Protein Bars
Ingredients:
• 5 Branacrisp Crackers – crushed
• 1/2 cup flax seed meal
• 1 cup walnuts -- coarsely chopped
• 2 scoops Chocolate Flavored Whey Protein Powder
• 2 scoops Soy Protein Powder
• 2 Tablespoons oatmeal
• 1/4 cup Splenda
• 20 drops Stevia
• 2 Tablespoons unsweetened coconut meat
• 1 Tablespoon cocoa
• 1/4 cup cream
• 1/4 cup water
• 1/4 cup butter
• 2 ounces Low-Carb Maple Syrup
• 1 teaspoon coconut extract – optional
• 2 teaspoons almond extract -- optional
Instructions:
Crush crackers or whirl in food processor to grind fine. Then combine in bowl with all dry ingredients. In microwave or on stovetop, melt together cream, water, butter and Barbo's maple syrup (or cold coffee). Remove from heat and added extracts if you like. Use a wire whisk to make sauce smooth. Pour over dry ingredients and mix well. Press into a 8x8 buttered pan of choice with buttered fingers. Chill and cut. Wrap each bar in Saran or foil and keep in fridge or freezer. Keeping in freezer is no problem as they thaw in about 5 minutes.
9.8 carbs per bar, minus 5.9 fiber for 3.9 net each
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Lemon Meringue Bars
Crust:
• 3/4 cup unsweetened coconut
• 3/4 cup ground almonds
• 1/3 cup melted butter
Mix all together and press into a 13x9 pan. Bake @350 for about 8 minutes until golden edges form.
Filling:
• 2 1/4 c water
• 1/2 c lemon juice
• 28 pkgs. aspartame or splenda sweetener
• 1/8 tsp salt
• 3 eggs
• Few drops yellow food coloring
• 1/4 tsp lemon extract
• 2 Tbsp butter
• 1/4 c cornstarch
Instructions:
Mix water, lemon juice, sweetener and cornstarch together in a saucepan. Bring to boil, reduce heat and heat 1 minute while whisking. Add salt, coloring and extract. Beat eggs in a bowl and whisk 1/2 of the lemon mixture into the eggs, then pour them into the remaining lemon mixture in the saucepan. Heat on low for 1 or 2 minutes while whisking. Add butter and stir until melted. Pour over prepared base.
Meringue:
• 3 egg whites
• 1/4 tsp cream of tartar
• 10 pkgs. aspartame sweetener
Instructions:
Beat meringue ingredients until soft peaks form. Spread over lemon filling, sealing edges against pan. Bake @ 425 for 4-5 minutes or until slightly browned. Cool and cut into 15 squares
Carbs for whole recipe: 97
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Butter Cake
Crust:
• 1/2 stick Butter
• 1 egg
• 1/2 Cup Dr . A's Baking Mix
• 1 teaspoon vanilla
• ¼ cup of sweetener
This is a thick batter, which you will press into the bottom of a 9 x 9 glass-baking dish.
Topping:
• 1 8oz. package of cream cheese
• 2 eggs
• 1 teaspoon of vanilla
• ½ cup of sweetener
Instructions:
Pour cream cheese mixture evenly over unbaked layer of crust. Place in 350-degree oven and bake until crust is golden brown and the cheese topping is beginning to crack.
Note: Add a drop of yellow food coloring to the cream cheese mixture if you want a rich looking "butter cake"
Carb Counts: Total 17.3
9 servings: 2 carbs
12 servings: 1.5 carbs
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Pumpkin Spice Cake with Cream Cheese Frosting
Ingredients:
• 1/2 cup Vital wheat gluten
• 6 tablespoons vanilla whey protein powder
• 2 tablespoons oat flour
• 1 Cup Splenda
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon cloves
• 1/2 cup oil
• 1 cup canned pumpkin
• 2 eggs
Frosting:
• 1 cup Splenda
• 3 tablespoons butter
• 1 1/2 ounces cream cheese
• 1/2 tablespoon cream
• 1/2 teaspoon vanilla extract
Instructions:
Oven 350. Grease an 8x8 cake pan or an 8" round cake pan.
In a large bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour into greased pan. Bake at 350 for 18 - 20 minutes or until toothpick inserted in center comes out clean. Cool completely
Yield: 18 slices
Per serving: 120 Calories (kcal); 10g Total Fat; (66% calories from fat); 5g
Protein; 6g Carbohydrate; 31mg Cholesterol; 130mg Sodium
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Protein Fudge Bars
Ingredients:
• 7 scoops (2 1/3 cups) Chocolate Designer Protein powder
• 1/2 cup melted butter
• 4 oz. cream cheese
• 1/2 cup walnuts
Instructions:
Melt butter and cream cheese in microwave. Stir until smooth. Mix in protein powder. Stir until mixed. This will be very thick and hard to stir. Add chopped walnuts and mix. Put in a greased bread pan. Chill. Cut into 8 pieces. When firm, you can wrap each piece in plastic wrap and store in fridge.
8 bars: 2.43 Carbs per bar
Protein per bar: 17.5
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Fudgy Pecan Squares
Crust:
• 1/2 cup cold butter
• 1/2 cup Atkins Bake Mix
• 1 cup ground almonds
• 1/4 teaspoon baking powder
• 1/2 cup splenda
Topping:
• 4 large eggs – beaten
• 1 cup splenda
• 1/4 cup brown sugar twin
• 2 ounces choco bake -- or baking squares
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 1 cup chopped pecans
Instructions:
Preheat oven to 350*F In a medium size bowl add the dry ingredients for the crust, stir to combine. Using a pastry blender, cut the cold butter into the dry mixture as you would to prepare pastry. The mixture resembles coarse crumbs. Press into the bottom of a greased 9"x13" cake pan. Bake for 8 minutes.
In another bowl, beat the eggs, add the remaining ingredients, mixing well. Pour onto the pre-baked crust; bake for an additional 13 to 15 minutes or until set & the edges are lightly browned. Cool, cut into 24 squares.
24 servings @ 4.4 minus 1.2 gr. fiber= 3.2 carbs per square
*If a thicker crust & topping is desired bake in a 9" square pan but you might not get 24 squares.
& have plain pecan squares.
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Layered Brownies with Crumb Topping
Crumb Topping:
• 2/3 cup cold butter
• 2/3 cup Atkins bake mix
• 1 1/3 cups ground almonds
• 1/2 teaspoon baking powder
• 1/4 cup splenda
Brownies:
• 1 cup butter
• 4 ounces unsweetened baking chocolate
• 2 teaspoons vanilla
• 4 large eggs – beaten
• 3/4 cup ground almonds
• 1/4 cup Atkins bake mix
• 3/4 teaspoon baking powder
• dash salt
• 1 cup splenda
Instructions:
Bottom Layer
Prepare the bottom layer by cutting the cold butter into the dry ingredients. Mix till it resembles coarse crumbs. RESERVE 2/3 cup of the crumbs, set aside for topping. Grease a 9x13 inch pan; press the remaining crumb mixture into the bottom of the pan. Bake for 5 minutes in a preheated 350* oven. Remove from oven & set aside while mixing the brownies.
Brownie Layer
In a small saucepan over medium low heat, melt the chocolate & butter. Remove from heat, stir in the splenda; mix well.Add the beaten eggs, beating well; stir in vanilla. Mix the dry ingredients together; stir into the chocolate mixture; mix well. Pour batter on top of the partially baked crust, smooth evenly. Sprinkle the reserved crumbs on top of brownie batter {crumbs are little chunks, not fine.} Bake in the pre-heated 350* oven for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool & cut into squares. Store in the fridge.
36 squares @3.7 minus 1.2 gr. fiber=2.5 carbs per square.
24 squares @5.6 minus 1.7 gr. fiber= 3.9 carbs per square.
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Lemon Cream Tart with Pecan Crust
Crust:
• 1 cup pecans -- finely chopped
• 1/3 cup Atkins bake mix -- or soy flour
• 1/3 cup ground almonds
• 1/2 cup melted butter
Lemon Cream Filling:
• 3 large egg yolks
• 2 large eggs
• 3/4 cup splenda -- see note*
• 2 teaspoons grated lemon rind
• 1/3 cup lemon juice
• 1/3 cup butter
• 1/2 cup cream -- whipped stiff
Instructions:
Mix all ingredients; press into the bottom & up the sides of an un-greased 9" tart pan with a removable bottom. {Mixture is quite wet {like cake batter} so use fingers to push up sides of pan} Bake at 350*F for 25-30 minutes or until golden brown. Cool completely, then chill for at least an hour.
Lemon Filling
In a heat proof bowl over simmering water {or double boiler}, whisk together the yolks, eggs, sweetener, peel & juice. Cook, whisking often for about 12 minutes or until thickened to consistency of pudding. Remove from heat; stir in butter until melted. Pour into a clean bowl; place plastic wrap directly on top of pudding, cool & then chill for 1 hour.{**Can be stored in the fridge for up to one week.} Whip the 1/2 cup cream then fold into the chilled lemon filling. Spoon into the chilled crust; remove sides of pan by pushing up from the bottom. {**Make sure you have the bottom of the pan sitting on the palm of your hand or place it on a wide mouth jar to remove the sides} If desired, garnish each slice with additional whipped cream.
10 servings @5.5 minus 1 gr. fiber= 4.5 carbs each slice
8 servings @ 6.8 minus 1.2 gr. fiber= 5.6 carbs per slice
* For those who prefer a sweeter filling use 1 cup splenda:carb count for 10: 5.1 carbs,for 8: 6.4 carbs.
**Lime juice & peel may be substituted for the lemon.
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Chocolate Mousse Pie
Crust:
• ½ cup Splenda
• ½ cup butter (softened)
• 1 cup almond flour
• ½ cup Dr. A's Bake Mix
Instructions:
Stir together Splenda, almond flour and Dr. A's mix. Stir in butter until mixture is thick but still able to spread. Press into bottom and up sides of a 9 ½" pie plate which you have sprayed with a releasing agent such as Pam. Bake at 350 for 20 minutes or until golden brown.
Remove from oven and place on cooling rack until COMPLETELY cooled.
Mousse:
• 1 oz. Bar of Bakers Chocolate*
• 1 oz Pkg. of Choco Bake*
• 1/3 cup cream
• 1 T butter
• 1 cup Splenda (divided into ¾ cup and ¼ cup)
• 8 oz. Cream cheese (softened)
• 1 cup heavy whipping cream
• 1 T. Vanilla
Instructions:
While crust is cooling heat 1/3 cup of heavy whipping cream until it reaches a simmer. Turn off heat and add 1 T softened butter and the bar of baker's chocolate and the 1 oz. pkg. of Choco Bake. Stir until chocolate is melted and mixture is smooth.
In a mixing bowl beat together the cream cheese and Splenda until well blended. Add the chocolate mixture (beating all the while).
Whip 1 cup of heavy whipping cream in another bowl adding ¼ cup Splenda and 1 T vanilla when it is beginning to form peaks and continue to beat until stiff peaks form.
Fold into chocolate mixture and refrigerate until crust is completely cooled.
Remove Mousse from frig and spread into pie crust. Cover and freeze for 3 hours. Remove and score into 12 slices. Return to freezer until ready to serve. Remove from freezer at least 30 minutes before serving and server with a dollop of cool whip on top.
Servings: 12 slices, 5 carbs per slice.
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Reese's Mousse Pie
Ingredients:
• 1/4 cup peanut butter
• 3 ounces cream cheese – softened
• 1/4 cup Splenda
• 4 Tablespoons cream
• 4 Tablespoons water
• 1 teaspoon unflavored gelatin
• 1 Tablespoon cold water
• 2 Tablespoons boiling water
• 1/2 cup Splenda
• 1/3 cup cocoa
• 1 cup whipping cream
• 1 teaspoon vanilla
Mix cream with water and set aside.
Peanut Butter Mousse Layer
Beat cream cheese, powdered sugar and 6 Tablespoons cream mixture in medium bowl until smooth. Add peanut butter. Beat well. Beat in remaining 2 T cream mixture. Spread evenly in pan or bowl.
Chocolate Mousse Layer
Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water. Stir until gelatin is completely dissolved. Cool slightly. Combine granulated sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in gelatin mixture, beating until well blended. Spread evenly over peanut butter layer. Refrigerate several hours.
Store in refrigerator.
9.1 carbs minus 2.1 fiber with 1/2 cup peanut butter.
8.0 minus 1.8 with 1/3 cup peanut butter.
Notes:
Starting with 1/4 cup, but if more peanut flavor is needed, add more peanut butter. This is to replace a 10-ounce pkg of chips, melted.
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Desserts
