Category Archives: Desserts

Desserts, Recipes

Scrumptious Cinnamon Pecan Tartlets

1 Comment

The house in Texas had two huge pecan trees in the back yard and we always had an abundant crop of pecans. One of my chores as a child was picking up the pecans that fell from the trees and then shelling them. It wasn’t that much of a chore at all, especially when it led to a wonderfully delicious treat like Pecan Pie. We used pecans a lot in cookies, jello salads, cooking and I use them interchangably with walnuts. When I moved to California, walnuts were more readily, and less expensively, available, but the pecan has always remained my first choice of nut.

Pecan pie isn’t a low carb, low calorie food usually, but when counting carbs and making a few substitution in the ingredients, it can be a great dessert for a low carb lifestyle. I made these as tartlets rather than a big pie because it makes it easier to make a small batch for two or three people and it controls the portion size. I used silicon tartlet molds, which hold about 1/3 to 1/2 cup of ingredients and come in different shapes. They are also easy to unmold.

Cinnamon Pecan Tartlets

Filling

1 Egg
2 teaspoons butter, melted
1/3 cup sugar free maple syrup
1/3 cup Sugar Substitute
1/2 cup pecans, broken into pieces
6 pecans halves for topping
1/2 teaspoon Vanilla
1 teaspoon Cinnamon, ground
1/4 teaspoon ground Cloves
Pinch salt

Crumble Dough

1/4 cup almond flour
1 teaspoon butter, softened
1 tablespoon sugar substitute

Prepare tartlet molds by spraying with cooking spray. Put on a baking sheet.

Make Crumble Dough:
Mix flour, sugar and butter together with a fork, cutting through to make a crumbly dough. Press 1/6th of the mixture into the bottom of each tartlet pan.

Bake for about 5 minutes until just lightly browned. Let cool while you prepare the filling.

Make the Filling:
In a medium bowl, combine all ingredients, except reserved pecans, and mix well by stirring.  No mixer needed.

Spoon the filling over the dough and top each one with one of the reserved half pecans Bake for 30 minutes at 350 degrees. Check to see if the pie is fully set and done.

Tartlets in silicon molds.

Let cool, then remove from the molds. Serve warm with a dollop of whipped cream.

Makes six tartlets.

 

 

 

 

 

Nutrition Info per tartlet:
Calories: 134.3 Fat: 13.1 g Net Carbs: 1.2 g Protein: 3.1 g

Tip: These little tarts keep in the refrigerator for up to a week and they also freeze well. To serve, thaw them out and reheat them in a microwave for about 15 seconds.

 

 

 

Desserts, Recipes

Simply Lovely Strawberry Mousse

As I was clicking through the Atkins recipe site a few days ago looking for Phase I desserts for someone on the “New Atkins for a New You” Facebook support list, I ran across this really easy to make Chocolate Mint Mousse recipe and promptly tried it.  Of course, I didn’t have all the ingredients for it and made a substitution or two and reduced it to make only two servings instead of 8, but basically, it came out really good.

But why stop there?  Strawberries are on the vine in my front yard and suddenly a strawberry mousse sounded wonderful to me.  So this recipe was born.  It’s a variation on the one from Atkins, but different enough to say it’s my own take on it.   Incidentally, you can make it with raspberries as well.

To stay strictly legal for phase I, don’t add the fresh strawberries in it or on top of it.

The unadorned version without toppings.

Strawberry Mousse Dessert

1/2 cup Heavy Whipping Cream
1 Vanilla or Strawberry Whey Protein Powder scoop
1/4 teaspoon Strawberry Extract
1 drop of red food coloring (if you’re using Vanilla powder)
2 tablespoons cut Strawberries in own juice*

*Use 1 cup fresh or unsweetened frozen strawberries. Cut into quarters and add 1 tablespoon of sugar substitute, mix well, cover and put in the refrigerator for a couple of hours to make a juice and chill the berries.

An hour before serving, put the cream into a small bowl and whip with an egg beater until peaks form.   Reserve two tablespoons for garnish later.  Add the strawberry extract and mix in, then add the whey powder and 1 tablespoon of strawberry pieces. Beat with the beater until the mixture is smooth and the strawberries are blended in.

Spoon into two 1/2 cup serving dishes, cover with plastic wrap and put in the refrigerator to chill.

Before serving, spoon 1/2 tablespoon strawberries on top of each, reserving two pieces to go on top of the whipped cream. Put 1 tablespoon of reserved whipped cream on top of each serving, then top with the reserved strawberry pieces.

Nutrition Info per serving (with fresh strawberries)
Calories: 246.3 Fat: 17.8 g Net Carbs: 3.2 g Protein: 6.7 g

(without strawberries)
Calories: 232 Fat: 17.0 g Net Carbs:1.9 g Protein: 6.7 g

Desserts, Recipes

Amazing Chocolate Beet Cake!

This is quite possibly the most delicious and moist chocolate cake I’ve eaten even though it’s low carb. The beets completely disappear into the recipe, but leave behind subtle flavor and moisture. I’ve adapted the recipe by Jeanne Kelley for Fine Cooking to this low carb version. I make it as a single layer cake with a cocoa whipped cream icing. You could double the recipe for a double layer cake and cut smaller pieces.

Chocolate Beet Cake

Cake
1 medium Beet, fresh, (2″ dia)
1 teaspoon Canola Oil
1/2 cup Butter, unsalted
1/3 cup Cocoa, dry powder, unsweetened
3/4 cup sugar substitute
1 teaspoon Baking Soda
1 Egg
1 teaspoon Vanilla Extract
1 cup Carbquick or other low carb flour *
1/4 cup Almond flour
1 tablespoon coconut flour

Icing
6 tablespoons whipped cream or Cool Whip
2 tablespoons cocoa powder
2 tablespoons sugar free powdered sugar **

* For gluten free cake, I would suggest using 3/4 cup almond flour, 1/4 cup coconut flour and 1 extra egg

** To make powdered sugar, put 1/4 cup Splenda or Ideal granulated sugar in a food processor and process until it is powdered, then measure it out.

Poke the beet with a knife a couple of times then wrap the beet in plastic wrap and microwave for about three to four minutes until a fork inserted goes in easily. Let cool, then peel. Cut into pieces, then process in a food processor until it is finely grated. Yes, it will try to dye everything red. This should make about 3/4 cup of grated or almost pureed beets.

Preheat the oven to 350° F. Coat a 9-inch round cake pan with cooking spray. Line the bottom of the pan with parchment and coat the parchment with cooking spray. Dust the pans with coconut flour, tapping out any excess.

Mix the flour, cocoa powder, baking soda, and a dash of salt in a medium bowl. Use a mixer to beat the butter and sugar on medium speed until fluffy, about 3 minutes. Beat in the egg, then mix in the grated beets and the vanilla. Use the low speed and gradually add half of the flour mixture, beating until it is fully mixed. Add 1/2 cup plus 1 tablespoon hot tap water and the remaining flour mixture. Mix on medium speed until smooth. Pour the batter into the prepared pan.

Bake the cake on the middle rack, rotating halfway through baking, until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cake on a rack for 10 to 15 minutes and then turn it out onto a rack and peel off the parchment. Let the cake cool completely.

To ice, this is best done just before serving the cake. If you aren’t going to eat the whole cake, then only ice what you are serving. Since this is whipped cream, it will break down over time.

In a small bowl, mix together the whipped cream, cocoa powder and sugar free powdered sugar. Use a knife or small spatula to smooth over the top of the cake.
Serves 8.

Nutrition Info (without topping):
Calories: 175.8 Fat: 15.5 Net Carbs: 4.0 g Protein: 4.7 g
With topping
Calories: 188.3 Fat: 16.3 Net Carbs: 5.5 g Protein: 4.9 g

Posted on 11/16/2013

Desserts, Recipes

An EZ Low Carb Sponge Cake

 

sponge cake

This is a basic, but very tasty sponge cake recipe that I created for my Tiramisu. But the cake itself can be used for other recipes that require a sponge-type cake. So I wanted to put the recipe by itself so it is easy to refer to when it comes up in other recipes and easy to find on this blog.

Sponge Cake

4 Eggs, large
4 oz. Cream Cheese
2 tablespoons Coconut Flour
1 tablespoon Vanilla Whey Protein Powder*
1/2 teaspoon Cream of Tartar
1/2 teaspoon Almond Extract
1 tablespoon Splenda or liquid Sucralose
3 tablespoon Sugar Substitute

* Protein powder gives the finished cake a little more texture and flavor from the vanilla flavoring as well as adding protein. It isn’t required, but is worth the effort.

Preheat oven to 300 F. For easier removal, cut parchment paper to fit the bottom of an 8×8 inch baking pan, then spray it with butter flavored cooking spray.  Be sure to spray up the sides.

Separate the eggs and put whites into a grease free glass or metal bowl. Put the yolks in a separate bowl and set aside. Beat the egg whites until they are foamy, then add cream of tartar and continue to beat until they form stiff peaks.

To the egg yolks, add cream cheese and mix together. Add coconut flour, whey powder, sugar substitutes and almond extract. Mix well until smooth.

Fold the egg yolk mixture, one third at a time, into the whites, being careful to not break down the air in the whites. With a soft (rubber or silicone) spatula, fold just until blended, then spoon the batter into the prepared baking dish. Use the back of the spoon to smooth the top of the cake.

Batter spread into a baking dish. A more shallow cake pan might work better.

Bake for 25 to 30 minutes until a golden brown. Cool, then turn out onto a bread board. Cut the cake in half through the middle to form two layers. Use a long serrated knife or a thread the width of the cake that you can just pull carefully throughthe middle. Try to get these are even as possible so the cake layers are equal.

Use to make a cream filled or low carb pudding filled cake.

Make this into 8 round puffs to make cream puffs.

Nutrition Info: (Whole Recipe – without whey powder)
Calories: 804 Fat: 100.4 g Net Carbs: 13.2 g Protein: 33.6 g

Nutrition Info: (1/8th Recipe – without whey powder)
Calories: 100.5 Fat: 12.6 g Net Carbs: 1.7 g Protein: 4.2 g

Posted on 12/14/2012 1:03 AM

Desserts, Recipes

Low Carb Pistachio Pound Cake

That sounds like a fantasy, doesn’t it? But it really is possible to make this moist, delicious pound cake and still be within your net carbs. This recipe was entirely inspired by the luscious pistachio muffins that came from the bakery of a local grocery store that I somehow miraculously managed not to eat, but I certainly coveted. Since I wanted one so much, I decided to come up with a pound cake recipe that would work to recreate the taste as closely as possible. Of course, I had to rely on someone who had actually eaten the muffin to tell me if it was close and she gave it the thumbs up!

The secret ingredient in this pound cake is the Pistachio sugar free pudding mix. I used Jell-o brand, but if any other brand is around 6 carbs per serving, it will work.

Pistachio Pound Cake with Pineapple Cream Icing

For the cake:
1 1/4 cups CarbQuick
3 tablespoons coconut flour
2 tablespoons vanilla whey powder (optional)
1 teaspoon baking powder
1/8 teaspoon salt
1 cup sugar substitute
1 package (1.4 oz.) sugar free pistachio pudding mix
1/2 cup butter or margarine, softened
3 large eggs
1 egg white (can use packaged egg whites)
1/4 cup heavy cream
1/2 cup water
1/4 cup canola oil

Preheat oven to 350 degrees (F). Prepare a small bread loaf tin (7.75 x 3.75 x 2.75) by spraying with baking spray and using 1 tablespoon of coconut flour to flour the inside of the pan. This will help prevent sticking.

In a small mixing bowl, combine the flours, whey powder, baking powder, salt and pistachio pudding mix together and mix well. In a larger bowl, add the butter and sugar and cream together with an electric mixer. Add the eggs, egg white, heavy cream and water and mix together. The pudding will make the batter a light green but if you would like it a little darker, add a couple of drops of green food coloring at this point.

Gradually add the flour mixture and oil, mixing in each addition. When all the flour is added, the mixture should be fairly thick and fluffy in appearance. Spoon into the bread pan and spread evenly.

Bake for about 50 to 55 minutes. When a toothpick inserted in the middle comes out clean, it is done.

Let cool some although it is very good warm. Sprinkle powdered sugar substitute or granulated sugar substitute over the top if you’d like. Or you can serve it with Pineapple Cream Icing.

If you want to make muffins, prepare 12 to 14 muffin cups by spraying with baking spray and lightly flouring with coconut flour or use baking muffin papers. Put two tablespoons of batter into each muffin cup – should be about 2/3 of the way up the side. Bake for about 18 to 20 minutes, check with a toothpick, looking for almost clean. Let cool for about five minutes, then remove from the muffin cups to a rack to cool.

Makes 1 loaf cake or 12 to 14 muffins.

Nutrition Info 14 slices or 14 muffins
Calories: 162 Fat: 14.8 g Net Carbs: 3 g Protein: 3.3 g

Pineapple Cream Icing

This is a simple, light and storable cream filling or icing that goes great with the Pistachio Pound Cake and also works with other cakes, breads, and anywhere you want a bit of tropical flavor added.

4 oz. Cream Cheese, softened
2 tablespoons sugar free pineapple syrup
2 tablespoons powdered sugar substitute
1/4 cup unsweetened fresh pineapple (optional)

In a small bowl, use an electric mixer to blend the cream cheese, sugar substitute and pineapple syrup together. Use a small food processor or chopper to crush the pineapple, then add it to the cream cheese mixture. The fresh pineapple is optional, but if you want to keep the carbs low, omit it. If you’re going to use this on a bread or another type of cake, you might want to add either 1/4 cup chopped walnuts or macadamia nuts or pecans to the mix.

Makes about 6 servings

Nutrition Info 1/6 of serving (without fresh pineapple)
Calories: 64.7 Fat: 4.5 g Net Carbs: 0.8 g Protein: 1.5 g

Nutrition Info 1/6 of serving (with fresh pineapple)
Calories: 67.8 g Fat: 6.6 g Net Carbs: 1.5 g Protein: 1.4 g

To make a quick layered cake serving with the Pistachio Pound Cake, cut a slice of the pound cake, then cut it in half. Spread a 1/4 inch layer of Pineapple Cream on one side and top with the other. Spread another layer on top and add a tablespoon of whipped cream or Cool Whip on top, if desired. Sprinkle with chopped pistachios to top it off.
Posted on 4/8/2014