Category Archives: Desserts

Desserts, Mexican/Spanish Recipes, Recipes

Light and Delicious Pumpkin Flan

Fall is beginning to really arrive in many parts of the country.  Here, in the Truckee Meadows of Northern Nevada, it’s an overcast, blustery day and trees are beginning to change colors.  My pear tree is a mixture of red-orange and golden leaves from the multiple varieties grafted onto it.  My pumpkin vine failed to produce any pumpkins, but luckily, the grocery stores have canned available.  I usually pick up several cans in the fall to last me year ’round because I love pumpkin!  I like to have Pumpkin Butter with my low carb muffins or spread it on the top of little cakes.  Pumpkin pie should be savored year-round.  Not to mention those Pumpkin Madeleine cookies that I posted recently or luscious Pumpkin Cheesecake.   And there’s the old stand-by for breakfast, Pumpkin Pancakes!

So, here is another lovely pumpkin dish.  A flan is a Spanish dish that is like a custard, usually with a caramel sauce, and it is very easy to make.  My recipe will make six little ramekins of these delicious desserts.  You will need six 1 cup ramekins or you can make them in a muffin tin.  Just be sure you have a pan large enough for the tin to sit in.  My recipe uses coconut milk or almond milk, so it is good for those of you who can’t tolerate cow’s milk.  It also makes it lower carb than using heavy cream, but you can substitute that in if you prefer the richer taste.

Not crazy about pumpkin?  Are you nuts!  Seriously, I know there are some people who don’t really like it, but you can try this Orange Flan recipe instead. (It’s near the bottom of the new page.)

Light Pumpkin Flan

3/4 cup Sugar Free Maple Syrup
3 large Egg
1/3 cup Sugar Substitute
3/4 cup Pumpkin Puree
1 tablespoon Pumpkin Pie Spice
1/2 teaspoon Ground Clove
1 – 1/2 teaspoon Vanilla
1/4 teaspoon salt
1 -1/2 cup Almond Milk or Coconut Milk (or heavy Cream)

Preheat oven to 300 degrees.

Heat maple syrup in a small pan over medium heat and add 1 tablespoon of granulated sugar substitute.  Cook until the sugar is blended in.

Butter or spray six one cup ramekins or six large muffin wells, put 2 tablespoons of the syrup in each and roll around the bottoms to coat. Mix the remaining ingredients together until smooth. Pour into ramekins, dividing mixture evenly to about 1/2 inch from the top.

Put the ramekins or muffin pan into a large pan that is deep enough to add water at least half way up the sides of the pan or ramekins.  Be careful not to get water in the ramekins.  Carefully place in the center of your oven.

Bake for 50 to 55 minutes or until the custard is set. Chill for at least 4 hours before serving. Garnish with a dollop of whipped cream or cool whip.  You can also top with a few roasted pumpkin seeds for a bit of crunch if you like.

Makes 6 servings.

Nutrition Info with almond or coconut milk:
Calories: 59 Fat: 3.2 g Net Carbs: 2.4 g  Protein: 3.8 g

Nutrition Info with heavy cream:
Calories: 256.8 Fat: 24.6 g Net Carbs: 4.1 g Protein: 4.8 g

Desserts, Recipes

More Madeleine Cookie Options

I admit it.  Once I get hooked on something new, I have to experiment more with it and that’s exactly what I have been doing with the Madeleine cookie recipe.  The basic one that I just posted is really very good and the savory one has many possibilities, and I’ll probably be doing some more of those at a later date.  But for now, with pumpkin harvest upon us, I felt I simply had to try it with pumpkin and it is wonderfully delicious.  The other option that also must be tried is the chocolate Madeleine.  So, I am thrilled to share these two recipes with you.  My friend has created a Madeleine Cookie Monster, but the beauty is that they are all low carb.  Yummmm…

Pumpkin Madeleine Cookies

This recipe is figured to make 36 cakes rather than 24, mostly because my pan has 18 wells in it and I didn’t want to have to cook the second batch with just 6 wells used.  If you do find yourself in the situation of cooking with empty wells in the pan, put a tablespoon of water in the well, so that it isn’t empty.    Apart from that, 3 dozen cookies are always good to have around when they are so tasty.

4 large Eggs
1/4 cup liquid Egg Whites
1/2 cup granulated sugar substitute
1/4 cup granulated brown sugar substitute
1 1/2 teaspoon Vanilla Extract
1/2 cup plus 2 tablespoons Low Carb Flour (CarbQuick, LC Foods or others)
1/4 cup Coconut Flour
1 tablespoon Pumpkin Pie spice
1/2 teaspoon Clove, ground
3/4 cup Pumpkin puree
1/2 cup Butter (1 stick)
1 1/2 teaspoon Baking Powder
3 tablespoons Water

Preheat oven to 425 degrees (F.) Melt butter in a small saucepan or microwave in a bowl. Set the butter aside.

In a medium bowl, break the eggs and add the sugar and vanilla. Whisk together until foamy, then add the pumpkin and seasonings and whisk them in. Add the flours and baking powder and stir together with a spoon until well mixed. Let rest a few minutes, then add the water. The coconut flour will absorb liquid, so if it seems too stiff, add a little more water.

Use a silicon Madeleine cake pan or spray a metal pan with baking spray to make it easier to release the cakes.

Fill the wells to 2/3 full, about 1 level tablespoon of batter per well and smooth batter into the mold. Bake at 425 degrees for 4 minutes, then lower the temperature to 385 degrees and bake an additional 10 to 12 minutes.

Remove from the oven and let cool for about 10 minutes, then turn out of the pans.  Makes 36 cookies.

Nutrition Info per cookie:
Calories: 43.2 Fat: 3.6 g Net Carbs: 0.8 g Protein: 1.5 g

Pumpkin Marshmallow Cookies

Low Carb Pumpkin Marshmallow Madeleine Cookie

Another simple way to dress up a Madeleine cookie is to take two pumpkin Madeleine cookies and spread a layer of sugar free Marshmallow Creme* on top of one, then top with the other.  Both of the cookies have the shell side out with the smoother side in.

You can also put whipped cream between them.

Or take 1 oz of Cream Cheese, add a teaspoon of whipping cream, 1 teaspoon of sugar substitute (more or less to taste) and a 1/4 teaspoon of vanilla and mix well to make a cream cheese filling to make two filled cookies.

* I buy Walden Farms Sugar Free Marshmallow Creme , which is 0 calories and 0 carbs.  Sometimes grocery stores carry it or you can order it online.

Chocolate Madeleine Cookies

Orange Syrup or orange extract adds just a light citrus taste to these chocolate cookies.

3 Eggs
1 Egg White
1/2 cup Granulated Sugar Substitute
1/2 cup CarbQuick or other low carb flour
2 tablespoons Coconut Flour
2 tablespoons Cocoa
1 tablespoon Orange Syrup
1 teaspoon Baking Powder
1/4 cup Butter

Preheat oven to 425 degrees (F.) Melt butter in a small saucepan or microwave in a bowl. Set the butter aside.

In a medium bowl, break the eggs and add the sugar. Whisk together until foamy. Add the flours and baking powder, chocolate powder and mix together. Let rest a few minutes. If the batter is a little too thick, add a tablespoon of water. The coconut flour will absorb liquid.

Use a silicon Madeleine cake pan, if possible.

Fill the wells to 2/3 full, about 1 tablespoon and smooth batter into the mold. Bake at 425 degrees for 4 minutes, then lower the temperature to 385 degrees and bake an additional 10 to 12 minutes.

Remove from the oven and let cool for about 10 minutes, then turn out of the pans.

Makes 24 cakes.

Nutrition Info per cookie:
Calories: 53 Fat: 4.9 g Net Carbs: 0.5 g Protein: 1.5 g

Chocolate Madeleine Cookies with Cherry Yogurt Dessert

 

Chocolate Madeleine cookies topped with cherry yogurt, Cool Whip and tiny sugar free chocolate chips.

For  quick, yet elegant-looking dessert, take two Madeleine cookies and arrange them on a plate, add 1 oz of low carb Cherry Yogurt on top or partially on top and top with a tablespoon of Cool Whip or whipped cream and a couple of sugar-free chocolate chips.

Tip:  If you don’t have Madeleine pans, you can bake these in mini-cupcake molds and they won’t taste much different.  They just won’t have the distinctive shape.  Be sure to spray the molds with cooking spray to make it easier to release the cookie and allow it to cool completely.

Appetizers, Breads, Desserts, Recipes

Versatility with French Madeleine Cakes

My friend Françoise , who is French, sent me her recipe for Madeleine Cakes a few weeks ago and I finally got around to adapting them to a low carb version. Magnifique! These are so delicious and rich-tasting, even with using low carb flour. They are wonderful right out of the oven, but equally good when warmed up for about 10 seconds per two in the microwave. I’ve also made a “cookie sandwich” with them and they work very well, except they try to slip off the filling.

But the recipe is more versatile than that. They can also be made in a savory version, so I’ve included that option below. Françoise’s original recipe called for Paris Ham, which is kind of like deli ham, and green olives. My adaptation still uses ham, but I’ve added bacon bits and bell peppers in lieu of the olives. I hope I haven’t committed sacrilege with the classic French recipe!

To make a “true” Madeleine cookie, you need to have the Madeleine pan, either a metal one or a silicone one.  You can find these in many stores that carry baking supplies and online at Amazon and other suppliers.  They have the shell shape and ridges that give the Madeleines their distinct look.  Françoise says that the temperatures are essential to getting the correct rise for the cookie.  I did lower the second temperature just a little for the low carb flours.

Classic Low Carb Madeleine Cookies

3 Eggs
1 Egg White
1/2 cup Granulated Sugar Substitite
1/2 cup CarbQuick or low carb flour
2 tablespoons Coconut Flour
2 tablespoons Vanilla Whey Powder
1 1/2 teaspoons lemon zest
1/4 teaspoon lemon juice
1 teaspoon Baking Powder
1/4 cup Butter

Preheat oven to 425 degrees (F.) Melt butter in a small saucepan or microwave in a bowl. Set the butter aside.

Grate the lemon zest and get about 1/4 teaspoon lemon juice.  Set aside.

In a medium bowl, break the eggs and add the sugar. Whisk together until foamy. Add the flours, whey powder and baking powder and mix together. Let rest a few minutes. If the batter is a little too thick, add a tablespoon of water. The coconut flour will absorb liquid.  Add the lemon juice and lemon zest and mix into the batter.

Use a silicon Madeleine cake pan to make it easier to release the cakes.

Fill the wells to 2/3 full, about 1 tablespoon, and smooth batter into the mold. Bake at 425 degrees for 4 minutes, then lower the temperature to 385 degrees and bake an additional 10 minutes.

Remove from the oven and let cool for about 10 minutes, then turn out of the pans.

Makes 24 cookie cakes

Nutrition Info per cookie:
Calories: 47.4  Fat: 3.9 g  Net Carbs 0.6 g  Protein: 1.9 g

Lemon Sandwich Cookies

And this is just something else you can do with the Madeleine cakes and low carb lemon curd. (Or any low carb jam, for that matter.)

8 Madeleine cakes
4 tablespoons Lemon Curd
4 tablespoons Cool Whip or Whipped Cream (optional)

Take two Madeleine cakes per serving. Place one on a serving plate, top down and spoon 1 tablespoon of lemon curd over the top, spreading smoothly. Top with the other Madeleine cake, shell design up and press into the lemon curd gently. Top with 1 tablespoon of Cool Whip or whipped cream.

Repeat with other cakes and serve immediately. Makes 4 servings.

Ham and Peppers Madeleines

These are yummy as a snack or make great appetizers for a party. Try them with a little Ranch dressing or other low carb dressing as a dipping sauce. I added a ricotta cheese to my version to help the texture a little and add a bit more flavor.

3 large Eggs, fresh
3 tablespoons Liquid Egg White or 1 Egg White
2 tablespoons Ricotta Cheese
1/4 cup Ham, diced
1/4 cup Sweet Peppers, diced
2 tablespoons Bacon Bits,
1 teaspoon Parsley
1/4 teaspoon Salt
1/2 cup Butter (1 stick)
1/2 cup Carbquick or other low carb flour
2 tablespoons Coconut Flour
1 tablespoon Water
1 teaspoon Baking Powder

Preheat oven to 425 degrees (F.)

Dice ham and sweet peppers and set aside. Melt the butter in a small saucepan or a bowl in the microwave,

In a medium bowl, break the eggs and egg whites and beat with a whisk until they are creamy-looking, Add the ricotta cheese and whisk it in. Add the flours, salt, water and baking powder and stir in in well. The coconut flour will make the batter thicken, so add the water after its all mixed to thin the batter a little. Pour the butter around the edge of the bowl and gently mix into the batter. Stir in the ham, bacon, parsley and peppers.

In prepared Madeleine pans, spoon the batter into each of the wells to about 2/3 full. It is about 1 tablespoon of the batter.

Bake in 425 degree oven for 4 minutes, then reduce the temperature to 385 degrees and bake another 7 to 10 minutes until the cake is golden brown. Remove and let cool a few minutes, then turn them out on a pan and enjoy!

Makes 24 cakes.

Nutrition Info per cake
Calories: 60 Fat: 5.3 g Net Carbs: 0.5 g Protein: 2.2 g

Desserts, Recipes

Pumpkin Season! Low Carb Pumpkin Pie Cupcakes

A couple of weeks ago a recipe popped up on Facebook for Pumpkin Pie Cupcakes and I love almost anything made with pumpkin.  So I decided to make them low carb.  No, not just low carb, but also gluten free for those  of you who have issues with wheat flour.  The recipe has a few incarnations on the web, so I am not sure who actually came up with it, but it may be from here.  This version evolves from the original and it is pretty darn good.

A couple of things, though.  Definitely use paper baking cups so you don’t have a mess trying to get these out of a cupcake mold.  I used silicon molds that you can flex to remove the baked goods and they didn’t come out cleanly.  Which brings up the other thing, which is to cook them until a toothpick inserted in the middle comes out dry.  Mine was a little moist and I thought it would set up once it cooled, but it didn’t set up well enough to come out without leaving bits behind in the mold.  It also didn’t separate into a pie center with the surrounding crust, but the taste is definitely a pumpkin pie.

Smaller sized recipe makes 6 to 7 cupcake-sized pies.

Low Carb, Gluten Free Pumpkin Pie Cupcakes

1 cup Pumpkin Puree
1/4 cup Sugar Substitute
12 tablespoons Brown Sugar Substitute
1 large Egg
3 tablespoons Liquid Egg Whites
1/2 teaspoon Vanilla Extract
1/4 cup plus 2 tablespoons Unsweetened Almond Milk
1/3 cup Almond Flour
1 teaspoons Pumpkin Pie Spice
1/8 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees (F.)  Line a 6 cup muffin tin with silicon liners, foil liners or paper lines sprayed with cooking spray.  If you use paper liners, just serve them in the paper.

In a medium bowl, mix the pumpkin, sugar, brown sugar substitute, egg, egg white, vanilla extract and almond milk until blended.  Add the almond flour, pumpkin spice, salt, baking powder and baking soda to the mixture.

Fill each muffin cup with 1/3 cup of the mixture. Bake for 25 to 30 minutes, use the toothpick method to check that it is done, then remove and let cool completely.

Remove cupcakes from pan and chill in the fridge for 3 until ready to serve.  Top with whipped cream or frozen topping.   Makes 6 to 7 cupcakes.

Nutrition Info: (Per cupcake)
Calories: 59 Fat: 2.8 g Net Carbs: 2.9 g Protein: 2.9 g

 

Desserts, Recipes

“Snickers” Cheesecake Without Guilt

Don’t you hate it when you go to dinner and they have a “Snickers” Cheesecake on the menu and it’s not a low carb one?  It seems like the only option you can find in sugar-free cheesecakes is the plain cheesecake with maybe a few berries on top?  That’s been my experience and even at the Cheesecake Factory, as tasty as the plain cheesecake is, it pales beside all the other options they have for everyone else.

Well, if you’re willing to grab a box of the Atkins Caramel Nut Bars, you can make your own “Snickers” type cheesecake and enjoy this treat without blowing your carb count out the window.  This works with some of the other Atkins bars, so feel free to experiment a little… like a Chocolate Peanut Butter Bar Cheesecake.  This is a crust-less cheesecake, but you can easily make a crust for the bottom of the muffin pans by using 1/2 cup ground pecans, 1 tablespoon butter and 1 tablespoon granulated sugar substitute.  Mix together, spoon into sprayed muffin cups and press into the bottom.

Chocolate Caramel Nut Mini-Cheesecakes

4 oz cream cheese, softened
4 tablespoon sugar substitute
2 Atkins Chocolate Caramel Nut bars
2 eggs
4 tablespoons heavy cream
4 tablespoons Vanilla Whey Powder (optional)*
1 teaspoon vanilla

* Vanilla Whey Powder is optional, but I use it often in my baking to improve the texture.  If you are looking for gluten free, my brand of protein powder is gluten free, so check the label.  But I am not sure if the Atkins bar is.  It has wheat protein isolate in it, so it may not be.

Preheat oven to 350 degrees (F). Prepare a muffin tin by spraying 8 wells with cooking spray or put in baking cups.

Chop the Caramel Nut bar into small pieces. In a small bowl, use a mixer to cream the cream cheese, vanilla, egg and sugar substitute together. Mix in the whey powder and, cream until all ingredients are blended. Hand stir in the Caramel Nut Bar pieces.

Spoon into the muffin cups, taking care to try to distribute the candy pieces evenly. Stirring the batter each time you dip out a spoonful will help.

Put a little water in any empty muffin wells so you are not baking them empty. Bake for 20 to 25 minutes until a toothpick inserted in the middle of one comes out clean. Let cool before serving or refrigerate until about 30 minutes before you are ready to serve. To serve, put on a small plate or dessert bowl and top with a little sugar free chocolate syrup and a teaspoon of whipped cream, if you like.

Makes eight mini-cheesecakes.

Nutrition Info per mini-cake:

Calories: 128.5 Fat: 11.5 g Net Carbs: 1.75 g Protein: 4.35 g