Low Carb Recipes

LOW CARB RECIPES

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These low carb. recipes sound crazy but they really do work!

One Minute Muffin's
REGULAR OR CHOCOLATE

I've begun mixing the muffin batter in a small measuring cup, then pouring it into a Pam-sprayed coffee mug...you need a large mug, like a 16 oz mug, because the small cups are too small as it rises up high and will overflow the cup.

Icing for one minute muffin recipes below
Mix 2 TBSP of cream cheese and 1/2 tsp of sugar free syrup and ice the warm muffin top.

Chocolate One Minute Muffin
WOW!

In microwave, melt 2 tsp of butter in a small bowl, then stir in:

1/4 cup of flax meal

1/2 tsp of baking powder

2 packets of Splenda OR 1 TBSP sugar

1 heaping tsp of cocoa powder

1/2 tsp cinnamon (optional, but it really is good!)

1 egg

Microwave on high for 1 minute.
(my small microwave took 1 minute + 25 seconds)

Turn out and let cool for a few minutes before icing.

Regular One Minute Muffin

In microwave, melt 2 tsp of butter in a small bowl, then stir in:

1/4 cup of flaxseed meal

1/4 tsp of baking powder

1-2 packets of Splenda OR 1 TBSP Sugar

1/2 tsp cinnamon

1/4 tsp ground cloves (optional)

1 egg

Microwave on high for 1 minute.
(my small microwave took 1 minute + 25 seconds)

Turn out and let cool for a few minutes before icing.

RECIPES CONTINUED

Cleochatra's Revol-Oopsie Rolls
("oopsie's" for short)
Makes 6@ about 85 calories a piece, about 1.5 carbs each.

3 large eggs, at room temperature

1 pkg Splenda or replace with sugar or omit and use spices like garlic powder, etc.

1/8 tsp cream of tartar

3 OUNCES cream cheese (NOT Tablespoons!) Do not soften!

Preheat oven to 300 degrees.

Separate the eggs and add Splenda, salt, and cream cheese to the yolks. (add any spices, etc, to the yolk mixture, not the whites)
Use a mixer to combine the ingredients together.

(the cream cheese will not blend in completely and the mixture will have a lumpy look)

In a separate large bowl, whip egg whites and cream of tartar until stiff
(if you're using the same mixer, mix the whites first, rinse the beaters well and then beat the yolk mixture).

Using a spatula, gently fold the egg yolk mixture into the white mixture, but you still want to see clumps of the beaten egg whites, so don't over-fold them, just to the point of the yolk not being runny.
Spray a cookie sheet with non-stick spray, then spray it again, or use Parchment Paper on the cookie sheet.
(non-stick Reynolds wrap, parchment or silicone baking sheet works best)

Spoon the mixture onto the sheet, making 6 mounds.

Flatten each mound a little, making about a 4 inch circle of each mound.

They will spread slightly when baking, but just a little bit.

Bake about 30 to 35 minutes

(You want them slightly softer, not crumbly, but they will be a little bit golden on top).

Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool for a few hours...yes, for a few hours as it helps dry them a bit.
(I use a big spatula to remove them so they don't tear or anything)
Store them in a bread sack or a Ziplock bag to keep them from drying out.

These can be stored in a Ziplock bag on the kitchen counter for several days without refrigeration, but will hold for a full week in the fridge without a problem.
If the rolls seem very moist or sticky when you're ready to use them, remove the ones you want to use from the Ziplock bag and place on a cooling rack for a while, then put into a new bag.
You can also pop them into the toaster or toaster oven for just a minute or two, but watch them carefully...they WILL burn FAST!

They are great as "toast"
Use as a breakfast sandwich by adding cooked sausage and cheese...your egg is the two rolls
You can add a cooked one if you want, so you're getting two eggs, sausage and cheese all in one sandwich!

They are good as regular sandwich "bread" without all the carbs, too.
Let you imagination go wild! Try them as "pizza"
Make shortcake with them
Whatever you want.

I take two of these with me if I'm going out running around for the day and stop and get a burger, throw out their buns and replace them with my oopsie buns! They do NOT get soggy, either! I also make them in double batches now, so I get a dozen from each batch. That gives me six sandwiches or a combination of sandwiches and toast, etc.

IF you like these, I'll give you some more hints on what to do with them, like cream cheese danish, etc!

RECIPES CONTINUED

CREAM CHEESE MUFFIN
to die for, they taste just like cheese cake
100 calories 1.5 carbs

2- 8oz. pkgs Philadelphia Cream Cheese

1/2 cup sweetener such as Splenda or Xylitol

2 eggs

1/2 tsp. vanilla or almond extract

Soften cream cheese about 40 seconds in microwave.

Add remaining ingredients.

Beat with mixer until smooth.

Pour into 12 muffin pans lined with the papers.

Bake at 350 for 20 min.

Coconut Almond Macaroons
Per Serving: 58 Calories 4 carbs

Ingredients: 4 egg whites

1 tsp vanilla or almond extract
1 cup Splenda OR Xylitol
1/2 cup ground almonds (almond meal)
2 cups coconut shreds (unsweetened)

Instructions:

Preheat oven to 325°F-160°C.

In a mixing bowl, whip the egg whites, salt and vanilla until frothy.
Slowly pour in the Splenda OR Xylitol. Whip until stiff peaks form - but not dried out. Fold in the almonds and coconut.

Line a cookie sheet with parchment paper. Drop the macaroon batter by rounded tablespoons about 1/2 to 1 inch 25mm apart on the parchment (macaroons don't rise or spread, so you can put them close together).

Bake in the preheated oven for about 20 minutes, or until golden brown. Turn off the oven heat, open the door slightly, and let the macaroons sit in the oven until cool - this keeps the moisture content down.

Store in an airtight container.

Makes about 2 dozen