Butter Cream Frosting – from RockrMom
1/2 cup water
2 Tbsp. instant dry milk
2 1/2 Tbsp. all purpose flour
1/2 cup butter
10 packets equal
1/2 tsp. vanilla, almond or lemon flavouring
Combine water, dry milk and flour and stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or cook in microwave oven on high for 2 minutes, stirring every 30 seconds. Place container in cold water and stir until cool. Set aside. Cream butter and equal together until light and fluffy. Add cooled sauce 1 Tbsp. at a time while beating at medium speed. Add vanilla or other flavouring and beat at high speed until light and fluffy. Refrigerate until ready to use on a cooled cake using 1 tbsp. per portion.
Makes 20 servings 1 gram carb per Tbsp.
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Garlic/Cheese “Crackers” – from fre2bmeagn
3 eggs, slightly beaten
1 1/2 cup Atkins Bake Mix
1/4 tsp. garlic powder
1/4 tsp. dill
1/8 cup oil
1/2 cup cream
1/4 cup water
3 oz grated cheddar cheese
2 TBS baking powder
Preheat oven to 350. Mix all ingredients together (add water slowly
so as not to get dough too thin).
Spread mixture thinly on a greased cookie sheet (about 1/8" thick).
Bake 10 minutes. While it is hot, I cut into 2"x2" pieces, put them
back in the oven, reduce the heat to as low as possible (about 125 degrees)
and let them dry out.
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Pumpkin Cake – from Shelley Brisbin
2 cups Splenda (48 carbs)
2 cups soy flour (64 carbs)
1- 1/4 cup vegetable oil
1 tsp. salt
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. nutmeg
1 can pumpkin (40 carbs, minus 16 fiber = 24 carbs)
Total carbs=136 grams (about 8.5 grams per slice)
Combine and mix all ingredients, and pour into one or two loaf pans
or a tube cake pan. Bake for 45 minutes to 1 hour (1 hour was a bit too
long when I did it the first time) at 350 degrees.
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3/4 cup of full-fat soy flour
1 tablespoon baking powder
Dash of salt
3 extra large eggs
1/4 cup heavy cream
1/2 cup cold water
1/4 tsp. of nutmeg
1 1/2 tsp. vanilla extract
1 1/2 tsp. butter extract
1 teaspoon cinnamon
Artificial sweetener = 6 tablespoon of sugar
Preheat oven to 400 degrees. Mix wet ingredients, and sift dry ingredients over wet. Mix well. Grease muffin tin or use paper. Bake for 17 minutes. Makes 12 muffins, each muffin has 2.6 grams of carbs. (total grams of carbohydrates is 30.7)
Just tried this recipe and thought they were okay muffins.... not as
sweet as I wanted but sorta like a dinner roll when I spread butter on
it.
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1 tsp. vanilla
2 tbsp. cream cheese
2 tbsp. cottage cheese
2 eggs
2 large tbsp. soy flour
1 tsp. baking powder
1/2 tsp. baking soda
No carb sweetener to taste
Mix eggs, no carb sweetener, cream cheese, vanilla and cottage cheese
till smooth in blender. Add flour and pulse it till its mixed in.
Fry em up in lots of real butter. You might want to tweak this recipe
till it's how you like it. (Sometimes I use another egg) Use
a low carb maple syrup- to lower the carbs even more melt a little with
a big chunk of butter. The weird thing is, no matter how I change
this recipe (just a little), it still comes out really good... I
used to eat it every day. I don't remember the carb count, you'll
have to read the labels
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The following is a LEGAL CHEAT. Do NOT mess with this if you're on induction.
Grind up 1/8 cup brazil nuts and 1/16 cup almonds in your blender on chop. Add sesame seeds, about 1/16 cup as well. Pour in a bowl with a little butter and put in the microwave until the butter is melted.
Stir; add a dollop of cream and a packet of sweetener.
Cereal! It was the same texture as moistened granola with kind of a maple flavour. Be careful to only eat a little, though -- the nut monster is lurking anywhere over a 1/4 cup of any type of nut per day. I'd do a carb count but it's pointless, since the packages state one effective carb gram per serving for both brazils and almonds, and I don't believe a word of it. I'm going to say it was ten, but that's a plain guess.
It's a cheat. : ). But good.
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1/2 cup flax meal (6.096 carbs)
1/2 cup pecan meal (4.536 carbs)
1/2 cup macadamia flour (6.1 carbs)
1 cup wheat gluten (16 carbs)
1/2 cup heavy cream (3.32 carbs)
3 eggs (1.35 carbs)
2 teaspoons baking powder (2.548 carbs)
1/2 cup water
Preheat oven to 350 degrees.
Add all ingredients together in a bowl except the water. Mix until incorporated and then add the water. This will make a nice, heavy batter. Spray whatever tins you will use with non-stick spray and fill. I used a large loaf pan. Smooth batter and bake 40 minutes. If you use muffin or cupcake tins, bake for 35 mins and check.
Total carb count is 39.95. I got 14 slices from my loaf, and you should
be able to get 25 cupcake-sized biscuits or 12 muffin-sized biscuits. Hope
you enjoy it!
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Quick and Easy Low Carb bread – from Debbie Cusick
1/4 cup flaxmeal
2 tbsp. pecan meal (or other nut meal)
1/2 cup protein powder, plain or vanilla
2 large eggs
1/2 tsp. salt
1 tsp. baking powder
1/2 cup heavy cream
1/4 cup seltzer water
Preheat oven to 350 degrees F. Generously butter a standard loaf pan.
Beat all ingredients for 1-2 minutes using a food processor or electric
mixer. Pour into pan and bake 25-30 minutes until middle of loaf
springs back to the touch. Enjoy.
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If you don't mind the soy flour, here's the list of ingredient to add to the bread machine:
3/4 cup lukewarm water
1 tablespoon butter or oil
1 egg, slightly beaten
1 cup vital wheat gluten
1/2 cup soy flour
1/2 cup oat flour
1 teaspoon sugar (needed for the yeast)
2 teaspoons or 1 package rapid rise yeast
White cycle, regular crust, small loaf (but use the extender, if you
have one, because this really rises well).
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Nutty Atkins Pancakes – posted by Sandy and BJ
Ingredients:
1/2 Cup Dr. Atkins Bake Mix
2 Large Eggs
1/3 Cup Ground Almonds
1/2 tsp. Salt
1/2 Pack Sweetener
Few Dashes Cinnamon
2/3 Cup Seltzer Water – Reserve 1/3 cup to add till desired consistency
2 Tbsp. Heavy Cream
1/2 tea Vanilla or Almond Flavouring (Optional)
Combine all ingredients, using the reserved 1/3 seltzer water as needed. Cook on hot griddle.
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Almond Biscotti – from Myra S.
16 ounces sliced, blanched almonds
1 cup soy flour
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), process 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.
Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.
NOTE: I used the Nature's Flavours orange flavour - about 1/4
teaspoon (it's very strong stuff). Next time, I'll try using the
cinnamon flavour, as well, as it will cut the carbs down a tiny bit.
Also, if you have the tablets instead of the powdered Splenda, that will
cut down the carbs to about 1 1/2 each.
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I had this awful craving for strawberry pancakes the other day and since
I'm on induction, couldn't have strawberries :o) This may sound gross but
I used the pancake recipe in Dr. Atkins book but before I added the water
to the other ingredients, I boiled it and added a package of SF strawberry
Jello and then mixed it all together...strawberry pancakes! They were so
good my 2 year old wanted mine instead of hers!
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Bread Recipe 1 – from Mark De Levie
I have achieved my first good loaf of bread (after many trials):
Dry Ingredients:
2 cups organic soy flour
6 tablespoons organic flax seeds, ground to a fine meal
5 tablespoons yeast
1.5 tablespoons organic wheat gluten
Wet ingredients:
4 tablespoons extra virgin olive oil
1.5 cups tepid water
Mix the dry ingredients together, then add the oil and water. Oil a bread pan with virgin olive oil, then spread the mix into the bread pan. Set in a sunny window or some other warm place to rise. Once during rising, press down in several places to collapse the larger CO2 bubbles, then return to warm spot for more rising. Bake in 350F oven for 35-40 minutes.
The resulting loaf has a beautiful dark-brown crust, is light brown inside, has a very nice nutty flavour (you taste the flax more than the soy). It's quite dense, and holds its shape when sliced as thin as 1/4". This isn't wonder bread. I sliced it into 16 slices of about 3/8".
Nutrition counts:
Soy flour, 2 cups - cal 742, prot 58, carb 60, fat 36, fiber 16
Flax seeds, 6 tbsp. - cal 280, prot 10, carb 22, fat 20, fiber 12
Yeast - still need data for yeast -- anyone?
Wheat gluten, 1.5 tbsp - cal 44, prot 10, carb 1, fat 0, fiber
0
Olive oil, 4 tbsp. - cal 480, prot 0, carb 0, fat 56, fiber 0
Totals: cal 1550, prot 78, carb 83, fat 112, fiber 28 -
effective carb count 55g per loaf, 3.5 g carb per slice, 97 calories per
slice.
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Bread Recipe 2 – from Mark De Levie
2 cups soy flour
4 tbsp. sesame seed (from a suggestion on a.s.d.l-c)
1.5 tbsp. wheat gluten
2 tbsp. yeast (new, fresh yeast)
10 tbsp. flax seed, ground fine
A few shakes of salt
4 tbsp. olive oil
1.5 cups water
Same directions as before. (By the way, no kneading is required.
Just mix and spread in bread pan)
The sesame seeds made a big improvement. This loaf still didn't
rise as much as I want, so I'll increase the amt. of yeast next time.
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Flaxseed Pancakes – from NLFRYHOVER
1/4 c. soy protein powder isolate
1/4 c. fresh ground flaxseed
1 T Splenda
1 t baking powder
1 egg
2 T cream
2 T oil
A little water to thin
Mix and cook on hot buttered pan. You can add some cinnamon, a
few blueberries or some chopped nuts.
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Mew's Quick and Easy bread/pancake
2 eggs (1.5g carbs)
1 tbsp. psyllium husks (5g)
1 tbsp. Splenda (1.5g)
1 tbsp. organic kamut flour (6.5g)
1 tsp. oil (0g)
14.5g of carbs in total for one large or 7.25 each for two thinner
ones.
Mix all ingredients in a bowl. Make sure it is well blended and smooth. My batter sat in the fridge for an hour or so before cooking and 'firmed up' a bit. Pour into a hot pan with a bit of oil or butter and cook until edges look slightly done and a couple of bubbles have risen through the cake. It is very dense so flipping is easy and there won't be very many bubbles at all. Cook until second side is done, and enjoy.
Of course you can leave out the Splenda for fewer carbs and a less sweet cake. I'm going to experiment with different flavours, maybe using jello for a fruity cake, or different herbs and spices. I haven't tried baking this at all, since I was going more for a very quick, dense stovetop cake that could be used for sandwiches or as a pancake. It does have a slightly eggy taste, but I think that could be easily disguised when adding flavours.
I used organic kamut flour, which I think is higher in carbs than soy
flour or protein powders. I can't tolerate the taste of soy flour, though,
and find kamut delicious. I'm also trying to find different ways to incorporate
psyllium husks into my diet, since I dislike drinking them in water.
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Julie’s Low-Carbohydrate Pancakes
6 eggs
1/2 cup soy flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon oil
1/2 cup liquid (we used 1/4 cup half n half, 1/4 cup water)
2 packets equal
Optional: boil the 1/4 cup of water, and add 1-3 teaspoons Sugar
Free Strawberry Jello
Use a mixer, as the blender didn't want to catch all the flour. This is what we will add next time... 1 more teaspoon baking powder for fluffiness and a bit more artificial sweetener.
Now, when I just talked to my mom on the phone to get the recipe, she
said to tell everyone the the mix comes out runnier than the high carb
version, so keep that in mind when you're making pancakes
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The recipe makes 6 good-sized muffins:
1/2 cup vanilla protein powder
1/2 cup almond flour
1/4 cup or so of desiccated coconut, unsweetened
1/3 cup of flax seed (I just threw in a handful)
1 tsp. baking powder
2 eggs
2 tbsp. cream
2 tbsp. sour cream
2 tbsp. melted butter
Heat resistant sweeter of choice, to taste (I used splenda)
Blend the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Combine the two, don't mix too much...just enough to get a fairly homogenous mixture. Pour into muffin tins and bake at about 350 for 30 minutes, or till golden brown.
Next time, I may nix the protein power and use all almond flour for
more fibre and less carbs. I may also try using some ground flax
seeds for flour. Also, you can add any flavour extracts you may have...I'm
gonna try butterscotch next time.
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Soy Fritters (Or Dough-nots) – from Net Mama
Ingredients:
1/2 tsp. vanilla extract
A shake of nutmeg
1/2 c soy flour
1 egg
1/8 cup 1/2&1/2
1/8-1/4 tsp. salt
1 tbsp. butter (melted)
1/8 cup Splenda
1/2 tsp. baking powder
Instructions:
Mix all ingredients together. With two spoons, drop smaller-than-walnut-sized pieces into deep frier. Fry for about 10-20 seconds on each side, flipping to finish cooking.
Hints:
The more elongated and thinner the pieces of batter, the better because the soy flavour is more pronounced in thicker pieces. The smaller the piece, the crunchier and yummier. You can, if you wish, dust with Splenda afterwards.
TOTAL CARBOHYDRATES: (Serves 3, so do your division.)
From Soy: 1/2 cup is 16 g carbs of which 8 g is fiber
From Splenda: I'm guessing 2-3 g carbs total in 1/8 c
From 1/2&1/2: I'm guessing 2 g total for 1/8 c
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Psyllium Husk Crackers – posted by Cin
3 heaping T. psyllium husk powder
1 T. olive oil
1 t. salt
1 t. onion powder (didn't have any - used garlic powder)
Water, added in 1/2 c. increments - used approx. 1 1/2 cups.
There were not complete mixing and cooking instructions with this recipe, but this is what I did: Mixed psyllium, olive oil, salt garlic and 1/2 c. of water. Mixed by hand. Added another 1/4 c. water and mixed again by hand.
Added another 1/2 c. and got out the electric mixer. This is the most slimy, gooey mess of a batter you've ever seen in your life!! :-)
Sprayed a cookie sheet liberally w/ PAM and spread the mixture as thin as possible, keeping my fingertips wet (that was part of a tip). The batter was still chunky - wasn't sure this was the consistency I was looking for, but it worked.
I cooked it @ 200* for approx. 1 1/2 hours. (Not sure – started
at 30 minutes and every time I checked it was still a bit 'wet' so I'd
set the timer for another 15-20 minutes. When done it looked a lot like
Nori.<sp?> Broke it up into pieces and placed in a air tight Tupperware.
They're really quite good.
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CALP Pancakes – posted by Loretta Huggan
2 eggs
1 tablespoon soy flour
1/2 teaspoon cream of tartar
1/2 packet sugar substitute
1 cup regular cottage cheese
1 teaspoon butter (or low-fat)
Beat egg whites until frothy, add cream of tartar and continue to beat
until stiff, dry peaks form. In another bowl combine other ingredients.
Mix (except butter) well. Gently fold the yolk mixture into the beaten
egg whites. Melt butter on griddle and make your pancakes as usual.
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"Buttermilk"-Blueberry Scones – a Rima/Myra S. collaboration
2 cups almond flour OR soya flour (or combination of the two)
2 teaspoons xanthan gum
1/4 cup Splenda
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 tablespoons heavy cream
2 tablespoons water
1 teaspoon white vinegar
1 large egg
1/2 cup fresh blueberries
1/4 cup pecans, chopped
Preheat oven to 400 degrees.
In a bowl, mix together the almond flour, xanthan gum, Splenda, baking powder, baking soda and salt. In a small bowl or measuring cup, combine the cream, water and vinegar.
Cut the butter into the dry ingredients with a pastry knife until mixture resembles coarse meal (or coarser meal - we're dealing with almond flour here <g>). Add the cream/water/vinegar mixture and egg and mix just until everything is moistened. Fold in the blueberries and pecans.
Turn dough out onto a lightly floured (with almond flour) surface. Knead 4-5 times. Pat dough into a 1/2-inch thick circle. Cut 2-inch circles from the dough with a biscuit cutter or water glass. Place circles on a baking sheet either greased or lined with parchment paper. Bake for 6-12 minutes, or until golden.
Makes 1 dozen. About 63.5 carbs for the whole recipe, or about 5.3 carbs each.
NOTE: Buttermilk is *way* too carby to use, but a good substitute is cream, water and vinegar. You need an acid, like buttermilk or vinegar, to get the baking soda to work.
NOTE 2: If you're using almond flour and not the soya, you might
want to cut down on butter, or even eliminate it. Almond flour is
a fatty flour. Try it with the butter, and if the scones spread too
much while baking, cut back on it the next time.
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1 cup Atkins bake mix
1/4 cup butter
1/2 t. salt
1 t. garlic powder
3/4 cup half cream, half seltzer (you may need much less)
3 - 4 oz. shredded cheddar (to taste)
3 T. sour cream
Mix the bake mix, salt and garlic powder together. Cut in butter until crumbly (or size of small peas). In a small bowl, stir together sour cream and seltzer/cream mixture. Add the liquid to the dry mixture. Add only enough to make it spoonable. Add shredded cheddar, mix well.
Spoon onto cookie sheet or muffin tins (greased well). Bake at 375 degrees
for 15 - 20 minutes or until golden brown. Cool for 15 minutes on wire
rack (if you try to eat them hot, they'll fall aparet. They still
taste good but it's quite a mess!).
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For any of you that want something different for breakfast, this is how I made it.
1/4 cup flaxseed meal
1/2 cup water
Mix in a bowl and nuke for 1 1/2 minutes. Then I put a couple
of pats of butter on top, drizzled some DaVinci maple syrup on that and
topped it all off with some cream. I took one bite and thought I'd
died and gone to heaven. A little carby (8 carbs I think), so not
for induction, or for everyday, but a wonderful change from eggs.
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1 cup unprocessed wheat bran
1 1/2 cup finely ground nuts (almonds, pecans or walnuts)
2 tsp. baking powder
1 tsp. baking soda
3/4 cup heavy cream
1/2 cup sugar-free pancake-type syrup
2 tbsp. butter
2 eggs
4 tbsp. Splenda
1 tsp. vanilla
Mix all ingredients well and bake in greased muffin tin x 30 minutes at 350 degrees. Makes 12 regular size muffins. Each muffin contains 3 gm of carbohydrate and 4-5 gm protein.
Chocolate Muffin variation: Add 3 tbsp. baking cocoa (unsweetened)
to the above recipe. These are great with a very good flavour.
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1/2 lb. browned pork sausage
1/2 c. water mixed with 1/2 c heavy cream
1 T Arrowroot to thicken
Salt and pepper to taste
Melted 3 T butter, mixed in arrowroot. Then added milk/cream mixture and whisked until thick. Added browned pork sausage.
Biscuits
1 egg, beaten slightly
1/4 C arrowroot
1/4 C flax (ground fine in coffee mill)
1/4 C walnuts (ground fine in coffee mill)
2 tsp. baking powder
small amount of cream (I didn't measure)
pinch of salt
Baked in muffin tins for approximately 12 mins. (it made 4)
Biscuits and gravy was about the only thing I've missed on this WOL.
While not exactly baking powder biscuits, these biscuits did the trick
and DH and I had biscuits and gravy Friday and Saturday morning.
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