Category Archives: Desserts

Desserts, Recipes

Low Carb Version of Hepburn’s Brownies

Recently, I saw a recipe from the New York Times that said it was Katherine Hepburn’s own for Brownies. It’s a simple recipe and I really wanted to try it, but I also needed to adapt it to low carb. It uses a lot of powdered chocolate and very little flour. I made it and it turns out well, with a rich dark chocolate flavor and a lot of nuts. I plan to make it again, but I am going to make a couple of changes so that it isn’t quite so dark chocolate-tasting as I prefer a lighter taste to my chocolate, being very fond of milk chocolate. When I do that, I’ll post the lighter version.

The best part of this recipe is that it is very low in effective carbs with only 1 net carb in each square. Without further fanfare, here is the low carb adapted recipe.

Low Carb Hepburn’s Brownies

1/2 cup Unsweetened Cocoa Powder
1 stick Butter
2 Eggs
1 cup Sugar Substitute
1/4 cup Low Carb Flour
1 cup chopped Walnuts or Pecans
1 teaspoon Vanilla Extract
pinch of Salt

Preheat the oven to 325 degrees(F.)

Use a medium-sized heavy pot. Over low heat, melt the butter until it’s almost completely melted (or put this over a double boiler to avoid burning). Stir in the unsweetened cocoa powder until completely mixed in. Remove from the heat and let cool a few minutes.

Mix the flour, sugar substitute, salt and nuts together in a bowl.

Whisk the eggs into the chocolate mixture one at a time, blending each in well. The mixture will begin to thicken. Add the vanilla and stir it in, then add the flour and nut mixture and stir it in until it is completely blended.

Pour into a buttered (or cooking spray coated) 8×8-inch baking pan. Spread the batter so that it is even, then bake for 35 to 40 minutes. Do not overbake so that the brownies are gooey inside. Let cool completely, then cut into 16 2×2-inch squares.

Nutrition Information per square:
Calories: 122.5 Fat: 12.3 g Net Carbs: 1.0 g Protein: 2.3 g

Notes:  For the low carb flour you can use CarbQuick, LC Foods Cake Flour, Soy Flour or Almond Flour.  I personally don’t like the taste of Soy Flour, so I don’t use it, but if you don’t mind it, then it will work.

Regular Katherine Hepburn Brownies

For those of you who want the full sugar version, here’s the ingredient list and the instructions are the same:

1/2 cup Unsweetened Cocoa Powder
1 stick Butter
2 Eggs
1 cup Sugar
1/4 cup Flour
1 cup chopped Walnuts or Pecans
1 teaspoon Vanilla Extract
pinch of Salt

Nutrition Information per square with regular sugar and flour:
Calories:170.5 Fat: 11.7 g Net Carbs: 15.2 g Protein: 2.7 g

Are you a Brownie fan?  (Isn’t everyone?)  Which do you prefer — dark chocolate or milk chocolate? Let me know in the comments and let me know how you like the recipe.

Breads, Desserts, Product Review

Product Review: Dixie Carb Counters Applesauce Snackin’ Cake Mix

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Dixie Carb Counter Applesauce Cake Mix.

This past weekend, I tried out Dixie Carb Counters Applesauce Snackin’ Cake Mix (trademarked by DCC), which is one of several snacking cakes that they make.  Generally, I like the baking products from DCC, so I was eager to try this one.

Making the cake is super simple, you just need to add a few ingredients to the two packages of mix that are supplied.

To packet #1, you need to add 4 large eggs, 1/3 cup coconut oil or other oil and 2/3 cup water to make the cake.  Packet #2 is sugar seasoning for the frosting to which you add 8 ounces of cream cheese and 1/4 cup water.  Pretty easy.

You just mix the cake ingredients in a bowl, add the included cup of unsweetened apple sauce, mix well and put it in a greased or sprayed with baking spray 8-inch square pan. Bake at 350 degrees for about 25 minutes and you have a lovely, moist cake.  Let it cool, then combine the ingredients from packet #2 to the cream cheese and water and beat until creamy and spread it over the cake.

Applesauce cake without the icing.

The cake makes 9 servings and each serving is 2 net carbs.  You can add in nuts and/or raisins if you like, but they do increase the carb count per serving.  Adding just the nuts brings it up to about 2.5 net carbs, but adding 1/2 cup raisins will add about 2.5 net carbs, so a total of 4.5 net carbs for the raisins alone.  If you want to go that route, I’d suggest using reduced-sugar craisins instead.

The cake has a lovely texture and is very moist and look at that nice layer of cream cheese icing.

After the icing was on the cake, it was time for the taste test.  Both PK and I tried a piece and agreed that the texture was very nice and it was moist.  But we didn’t feel that the apple taste was very strong, so it could have used more of that flavor.  Still with the cream cheese icing, it was a good treat.  I have made better from-scratch cakes, so I don’t think that I’m likely to buy this one again.  If I did, I think it could be improved by adding one packet of sugar-free Apple Cider mix and a little more cinnamon. I would also likely add 1 tablespoon of Vanilla Whey Protein Powder which adds taste as well as protein.

I do have two other packets of snacking cakes that I will be trying in the next few weeks, so I’ll let you know how those stack up.

Nutrition information per one slice of the cake
Calories: 218  Total Fat 0  Carbohydrates: 6 g Fiber: 4 g  NC: 2 g

On a scale of one to five, for flavor I give this cake four spoons.  Good, but not great.

4-spoons

This mix is available by mail from Dixie Carb Counters website or from Netrition.com.

Disclaimer: I have not received any promotional items to review and no one from any of the companies whose products I review have asked me to do so. I have purchased the product and am giving my honest opinion about it. Should any company send me a product to try, I will state it up front and will still give my honest opinion.

Desserts, Recipes

Chocolate Peanut Butter Cup Cakes Are Great!

Did you know that chocolate cake can be a very low carb dessert? It really is. When you replace the sugar in it with a sugar substitute and use a low carb flour, the carbs really go down. Here’s a great little cupcake that combines a chocolate hazelnut flour cake with peanut butter cups for a delightful snack or dessert that is only 1.7 net carbs!  I used Russell Stover’s Peanut Butter Cups in this but Reese’s also makes a sugar-free peanut butter cup.  I think the carbs may be a little higher on Reese’s cups though.

Chocolate Peanut Butter Cup Cakes

1/4 cup Low Carb Flour
1 tablespoon Hazelnut Flour
1 tablespoon Vanilla Whey Powder (optional)
1/2 teaspoon Baking Powder
1 tablespoon Vegetable or Olive or Coconut Oil
1 tablespoon Unsweetened Cocoa Powder
1 Egg
1 tablespoon Heavy Cream
1/4 cup Sugar Substitute
4 Russell Stover Sugar-free Peanut Butter Cups

Preheat oven to 365 degrees. Prepare four cupcake molds by spraying with baking spray with flour.

In a medium bowl, add flours, why powder and baking powder. (If you are not using whey powder, add an extra tablespoon of low carb flour.) Mix in sugar substitute and cocoa powder. Add egg, oil and cream. Mix together well.

Spoon 2 tablespoons of batter into each cupcake mold. It should bring it to about 2/3rds full. If there is a little extra batter, divide it around. Put a peanut butter cup, bottom down in the top of each of the cupcakes. It will sink in as they cook.

Bake for 12 to 16 minutes until the cake is done and a toothpick inserted at the side comes out clean. The middle of the cupcake will be the candy.

Peanut Butter Cup sinks to the middle of the cake.

Let cool a few minutes, then sprinkle with powdered sugar substitute or serve with whipped cream.

Makes 4 cupcakes.

Nutrition Info per cupcake:
Calories: 180.6 Fat: 8.7 g Net Carbs: 1.7 g Protein: 4.9 g

Regular Version using flour and sugar

To make without using sugar substitute, simply replace the 1/4 cup sugar substitute with 1/4 cup sugar and replace the sugar-free peanut butter cups with regular ones.  Replace the low carb flour with regular flour and, if you prefer, you can replace the hazelnut flour and whey powder with regular flour as well.  The rest of the recipe is the same.

Nutrition Info per cupcake with sugar and flour:
Calories: 232 Fat: 10.4 g Net Carbs: 32 g Protein: 5.5 g

Desserts, Recipes

Cranberry Chocolate Bourbon Balls

Just in time to spice up your New Year’s party, here’s a low carb version of the ever-popular bourbon (or rum) ball that is easy to make and tastes very good. It uses almond flour and a little coconut flour to create a soft cookie dough to replace the vanilla wafers in the original recipe. Use the microwave for a quick cook that leaves the dough soft and easy to roll. Make them a few days ahead of time so they can really absorb the alochol flavor. I’ve used Sugar-free Mocha Syrup in place of Light Corn Syrup in the recipe, but you can use the corn syrup if you prefer. It is slightly higher in carbs, but it is only 0.8 additional carbs per bourbon ball.

Cranberry Chocolate Bourbon Balls

1/2 cup Almond Flour
1 tablespoon Coconut Flour
1/2 cup chopped Pecans or Walnuts
1/2 cup Confectioners’ Sugar Substitute
2 teaspoons Unsweetened Cocoa Powder
1/4 cup Bourbon
1 1/2 teaspoons Sugar-free Mocha Syrup or Light Corn Syrup
1 teaspoon Butter
1/4 cup chopped Cranberries(optional)

In a medium bowl, mix flours, pecans, confectioners’ sugar substitute and cocoa powder together until well blended. Add butter and 2 tablespoons water and mix together well. Stir in the chopped cranberries. Microwave for 30 seconds on high to slightly cook. Let cool for a few minutes.

In a cup, add bourbon and s-f mocha syrup and add to the flour mixture, mixing in well. Roll into 1″ balls and place on a wax paper or parchment covered pan. The dough will probably be sticky, so wet your hands to keep the dough from sticking to them. If it starts sticking, wash hands again and rewet them.

Makes about 18 balls. Let dry for an hour or so, then roll in confectioners’ sugar substitute or in granulated sugar substitute. Let dry until they are no longer sticky, then put in a covered container and put in the refrigerator.

These are best when allowed several days before eating for the alcohol to really flavor the dough.

Nutrition information per ball with Sugar-Free Mocha Syrup:
Calories: 72.5 Fat:6.3 g Net Carbs:0.8 g Protein: 1.33 g

Nutrition information per ball with Light Corn Syrup:
Calories: 76 Fat:6.3 g Net Carbs:1.6 g Protein: 1.33 g

The original recipe with Vanilla Wafers

Bourbon Balls

1 cup Vanilla Wafer Crumbs
1 cup chopped Pecans
1 cup Confectioners’ Sugar
2 teaspoons Unsweetened Cocoa Powder
1/4 cup Bourbon
2 teaspoons Light Corn Syrup
1/3 cup Confectioners’ Sugar or Granulated Sugar to roll the balls in

Crush about 1-1/2 cups of Vanilla Wafers and measure out 1 cup for the recipe. In a medium bowl, mix wafer crumbs, pecans, confectioners’ sugar and cocoa powder together until well blended.

In a cup, mix bourbon and corn syrup together and add to the flour mixture, mixing in well until it is moist. Roll into 1″ balls and place on a wax paper or parchment covered baking sheet. The dough may be sticky, so wet your hands to keep the dough from sticking to them. If they are too sticky, let dry for about an hour before rolling into the confectioners’ sugar or granulated sugar.

Makes about 24 1″ balls.

Nutrition Info per ball:
Calories:80.5 Fat: 4.2g Net Carbs: 8.8 g Protein: 0.6 g

Breakfast & Brunch, Desserts, Recipes

Holiday Breakfast Waffles Are Great!

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Typically on Christmas or New Year’s, I’m looking for something a little special for breakfast that isn’t too heavy or too high in carbs because that big holiday dinner is coming and I want to be able to fully enjoy it. So this recipe for Cranberry Waffles works really well. It is easy to make and very satisfying. Put a couple of strips of bacon or sausages with it and it’s the perfect holiday breakfast.

There are a couple of other good options on this site for holiday breakfast that are equally easy to make and can even be made in advance. (By the way, the waffles can be made in advance and refrigerated or frozen until you’re ready for them. Simply microwave for about 40 seconds or until they are hot, then butter and serve.)

Check out these recipes:

Breakfast Egg Casserole
Fiesta Cornmeal Pancakes
Pumpkin French Toast
Ricotta Waffles with Bourbon Pecan Sauce
Cream Scones
Cranberry Almond Coffee Cake

Cranberry Waffles

Waffle cut to show the cranberries and rich texture of the cake. Tastes as good as it looks.

I used a Belgian waffle maker and this recipe makes two waffles that will serve two people, so a total of four servings from the recipe. A regular waffle maker will probably make at least six waffles.

1/2 cup low carb flour
1/2 cup Vanilla Whey Protein Powder
1/4 cup Cranberries, chopped
2 tablespoons Sugar Substitute
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Chop cranberries up with a food processor.

Heat the waffle iron. In a small bowl, mix all the ingredients together and stir well to combine. If the batter is too thick, add a little water until it is liquid enough to spread without the aid of a spoon. It should be thick, but able to spread once it is placed in the waffle maker.

When the waffle maker is hot, spray with cooking spray, then put one-third to one-half cup of batter into the iron and use the back of a wooden spoon to spread if it is a little too thick. Close the lid and cook according to the manufacturer’s instructions until steam from the waffle is almost dissipated (about 2 to 3 minutes), then carefully lift up on the lid. If the waffle is done, the lid will lift easily. If it doesn’t, let it cook a little longer.

When the lid lifts easily, carefully lift the waffle from the iron with spatula or pancake turner to give it support. Waffles made with almond flour and other low carb flours tend to be delicate when they are hot. The easiest way to get it out in tact is to put a plate over the waffle and flip the whole iron, but be careful to use hot pads so you don’t burn your hand.

Cut each waffle in half, butter and serve with sugar-free syrup.

Makes four to six servings, depending on your waffle iron.

Nutrition Information per 1/2 Belgian waffle:
Calories: 187 Fat: 8.3 g Net Carbs: 2.5 g Protein: 13.5 g

Adding either pecans or walnuts will add about a .2 net carbs to each serving and brings the calories up to about 212.5.

For a special dessert, use one-fourth of a waffle on a dessert plate with a scoop of low carb vanilla ice cream (Breyers makes CarbSmart, which is delicious) and a tablespoon of Cranberry Syrup over the top. Or you can top it with whipped cream and a little low carb Cranberry sauce.

You can make your own cranberry syrup by using the recipe for cranberry sauce, then processing in a food processor until it is completely pulverized, putting back in the sauce pan with a little water and cooking until thick. You can strain if you don’t want any pulp in it, but it isn’t necessary.

Regular Version

To make this fully carb’d, here’s the ingredient list. The directions are the same.

1 cup flour
1/2 teaspoon Vanilla
1/4 cup Cranberries, chopped
2 tablespoons Sugar
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Nutrition Information per 1/2 Belgian waffle:
Calories: 208.6 Fat:6.0 g Net Carbs: 30.2 g Protein: 7.2 g