Category Archives: Desserts

Desserts, Recipes

Refreshing Cranberry Orange Cookies

As soon as I saw this recipe from MORDAVIA on AllRecipes.com, I knew I had to adapt it for low carb. It combines the berry of the winter holiday, cranberry, with the refreshing taste of orange. It’s a wonderful combination and this cookie is absolutely delicious, one of my favorites already. To keep the carbs down, I used orange extract in it instead of orange juice, but if you want to use orange juice, feel free. I’d still add a little extract to really get the orange flavor in it. I also used sugar free orange syrup in the icing, but you can use either the extract or orange juice in it if you don’t have orange syrup.

Cranberry Orange Cookies

 

1/2 cup Butter, softened
1/2 cup Sugar Substitute
1/4 cup Brown Sugar Substitute
1 Egg
1 Egg white
1 teaspoon grated Orange Zest
1 tablespoon Orange Extract or Orange Juice
1 cup CarbQuick
2 tablespoons Coconut Flour
2 tablespoons Vanilla Whey Powder (optional)
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
3/4 cup chopped Cranberries
1/4 cup chopped Pecans or Walnuts (optional)

Icing (Optional, but recommended)
1 teaspoon grated Orange Rind (optional)
1 tablespoon Orange Sugar Free Syrup or Orange Juice
1/2 cup Confectioners’ Sugar Substitute*

Preheat the oven to 350 degrees F . Line baking pan with parchment paper and spray with cooking spray or just spray the pan directly.

In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg and egg white until well blended. Mix in 1 teaspoon orange zest and 1 tablespoon orange extract. Combine the flour, coconut flour, protein powder (if you are using it), baking soda and salt; stir into the orange mixture. Mix in cranberries and nuts, if you are using them, until they are evenly distributed.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.

Bake for 10 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

Icing:
In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons sugar free orange syrup and confectioners’ sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

* To make your own low carb confectioner’s sugar, put crystal sugar substitute, such as Ideal or Splenda, into a food processor and pulse until it turns to a powdered sugar. Measure out after processing the sugar.

Makes 18 cookies.

Nutrition Info per cookie:
Calories: 79.2 Fat: 7.4 g Net Carbs: 1 g Protein: 1.7 g

POSTED BY RENE AVERETT AT 12/16/2013

Desserts, Recipes

Cranberry Coconut Macaroons

These are tasty and quite a lot like the regular Coconut Macaroons with sweetened coconut, but are much lower in calories and carbohydrates. The drawback is that the unsweetened coconut doesn’t have the rich taste that sweetened coconut has so the cookie tends to be a little dry and not as rich in flavor. But they are still very good and pretty easy to make.

This is actually the third batch that I made. The first batch used just an egg white as the base, beaten to a stiff meringue, then adding the sugar and coconut. But it didn’t hold up well and came out flat. The second batch, I added 2 tablespoons coconut flour and tried to make them as bars. It worked better, but came out drier and not too pretty. So this batch used CarbQuick along with a little less coconut flour and it worked better, making a stiffer dough that could be rolled into balls. The overall flavor is much better and closer to the ones made with regular shredded coconut.

Cranberry Coconut Macaroons

Small Batch makes 14 to 15 cookies

3/4 cup unsweetened coconut, shredded
2 teaspoons coconut extract
3 tablespoons water
1/3 cup plus 2 tablespoon granulated sugar substitute
1 egg white
2 tablespoons carbquick or other low carb flour
1 1/2 tablespoon coconut flour
1 tablespoon egg white powder (optional)
1/2 teaspoon Vanilla extract
1/4 teaspoon salt
1/2 cup chopped cranberries

Preheat oven to 325 degrees F. Prepare a cookie sheet by spraying with a cooking spray.

Put the coconut in a bowl and add water , coconut extract and 1 tablespoon of sugar substitute and stir until mixed. Let sit until the water is absorbed, about 10 minutes. Stir to fluff.

Beat egg white and salt until soft peaks form. Add vanilla and mix in. Gradually add sugar, then fold in flour. Fold in coconut and cranberries.

Drop by rounded teaspoons about 2″ apart on cookie sheet and shape into balls.

Bake for 20 to 25 minutes until set and lightly browned. Move pan to a cooling rack and let cool. The cookies will firm up as they cool.

Makes 1 dozen cookies.

Nutrition Info per cookie:
Calories: 51.5 Fat: 3. 7g Net Carbs: 1.4 g Protein: 2.3 g

POSTED BY RENE AVERETT AT 12/15/2013 7:02 PM

Desserts, Recipes

Simple Almond Shortbread Cookies

Not quite as rich as the sugary, high carb’d counterparts, these shortbread cookies are still tasty and filled with almond flavor. For a flour version, use a low carb wheat-type flour (CarbQuick, LC Flour, Bob’s Red Mill Low Carb Baking Mix) and coconut flour. For Gluten free, use almond flour and coconut flour (pictured above) or hazelnut flour. Peanut flour has a strong peanut flavor, so use it only if you want a peanut shortbread. You can use soy flour, but I personally don’t like the taste. You can also use a rice flour if you aren’t concerned with carbs.

Almond Shortbread Cookies

Small batch – Makes 1 dozen cookies.

1/4 cup butter
1/4 cup brown sugar substitute
1/4 cup sugar substitute
1/2 tablespoon almond extract
1/2 tablespoon sugar free Maple syrup
1 egg white (1/4 cup liquid egg whites)
3/4 cup CarbQuick or almond flour
1/4 cup coconut flour
2 tablespoons Vanilla protein powder (optional)

Pre-heat oven to 300 degrees F. Prepare a 6×6 inch square baking pan by spraying with baking spray.

In a large bowl, cream together the butter and sugars. Add almond extract, egg white and sugar free syrup. Beat until smooth.

In a smaller bowl, mix together the flours and protein powder.

Gradually add to the creamed butter mixture and beat until flour is blended in. Turn batter into prepared pan and bake for 20 to 25 minutes until the edges are lightly browned.

Let pan cool, then cut into 12 pieces (4 slices across and 3 down). Carefully remove from the pan.

Nutrition Info CarbQuick version – 1 cookie:
Calories: 73 Fat: 5.6 g Net Carbs: 2.0 g Protein: 2.1 g

Gluten Free: Made with almond flour and coconut flour – 1 cookie
Calories: 87.5 Fat: 7.6 g Net Carbs: 1.5 g Protein: 2.4 g

POSTED BY RENE AVERETT AT 12/14/2013

Desserts, Recipes

Delicious Cranberry Pumpkin Biscotti

Judging by a few friends’ comments, I really thought going into making this that biscotti would be difficult to make but it didn’t sound that complex and the reward of a low carb biscotti seemed well worth it. Initially, I made a cranberry almond biscotti with regular flour and sugar as an experiment and a plan to take some to a party. They took a little time, but they tasted great. (I had a small sample and the other tasters confirmed it.)

So the next step was to create the low carb version and I was struck with the idea of adding pumpkin to it. Pumpkin and cranberries are two of my favorite things… especially this time of year. The result was awesome. I left this not quite as dried as the usual biscotti, making them more like cookies, and the logs are a little smaller so the cookie is also a little smaller. You can make a wider log and make it about a 2 to 2 1/2 inch cookie or just eat two of the smaller ones. I’ve included the instruction to make them a crisper biscotti that will store well and dip nicely in tea or coffee.

About my ingredients… I use Vanilla Whey Protein Powder in many of my sweet baked items. It adds protein and texture as well as a little more flavor, but it is optional. Not all whey powders are created equal in carbohydrates, so look for a low carb one. I use Vitasport Vanilla Protein Synthesis, which I buy at a health food store and is 1 net carb for 3 tablespoons. Jillian Michaels Vanilla Whey Powder (available at Wal-Mart) is about 2 net carbs per tablespoon. If you don’t want to hunt around for additional ingredients like these, then omit them and the recipe will still work. The texture may be grainier.

If you use almond flour instead of CarbQuick or LC Foods flour or another low carb wheat based flour, then the cookie will be more delicate and needs to cool quite a bit before you handle it. Try to use two flours, like almond flour and coconut flour to get a better mix and texture. Coconut flour is a little tricky to use and does not replace cup for cup in recipes. It expands, absorbing moisture. Also, you need more eggs, which provide the rise when using coconut flour. So, try to keep it to the amount used in the recipe for the second flour.

Cranberry Pumpkin Biscotti Bites

2 tablespoons Extra Virgin Olive Oil
1/4 cup sugar substitute
2 tablespoons brown sugar substitute
1 teaspoon Vanilla Extract
1 tablespoon sugar free Pumpkin spice syrup (optional – add 1 teaspoon pumpkin pie spice)
1 large Egg
1/3 cup Pumpkin puree
1 1/2 teaspoons ground Cinnamon
1 teaspoon ground clove
3/4 cup Carbquick Baking Mix or other low carb flour
1/4 cup Coconut Flour or almond flour
3 tablespoons Vanilla Whey Protein Powder (optional)
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 cup Cranberries, chopped
1/2 cup Pecans, walnuts or almonds, chopped

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and pumpkin syrup, then beat in the eggs. Add the pumpkin puree and seasonings and mix. Combine flours, salt, baking powder and baking soda in another bowl; gradually stir into egg pumpkin mixture. Mix in cranberries and nuts by hand.


Drop dough by tablespoons into six mounds…. then shape into the logs and smooth.

Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper sprayed with cooking spray. Dough may be sticky; wet hands with cool water to handle dough more easily. It’s easiest to put about six tablespoons of dough in a line down the pan with their edges touching so they can be shaped into the log. Even them up as much as possible along the sides.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Cut logs into 3/4 inch thick slices. A slight diagonal exposes more surface to air.

For softer cookies, stop here and just let the cookies cool on a rack, then put into a plastic baggie to store.

For drier cookies, reduce oven heat to 270 degrees F (135 degrees C) when you remove the cookies from the oven.

After cutting, turn the cookies on their sides on a parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. Store in baggies or a container with an airtight lid.

Makes 24 cookies

Nutrition per cookie
Calories: 46.9 Total Fat: 3.9 g Net Carbs: 1.0 g Protein: 1.3 g:4

Desserts, Recipes

Happy Thanksgiving 2013

Thanksgiving is upon us… the start of the winter holiday season where many challenges face those of us trying to maintain weight loss while still enjoying the season. I am thankful for many ways to do just that and I will be sharing a few of those over the next few weeks. For starters, I have up a few recipes on this site that will work well for Thanksgiving and Christmas.

Typically, you’ll want to stuff a turkey or even a pork roast over the holidays, but normal stuffing is loaded with carbs. Make your own stuffing bread with low carb flours. Find the recipe for the one I use here.

Those mashed potatoes are also loaded with carbs but you can make a combination mash with turnips and cauliflower that will be just as tasty and not nearly as high carb’d. Try this recipe for Smashed Turnips with Leeks. Or as another alternative, try the Irish Style Celery and Kohlrabi. Or maybe you’d like a nice alternative for the sweet potatoes?  Butternut Turnip Mash is excellent.

One of my favorite desserts is Pumpkin Cheesecake and it’s really easy to make as a low carb option. I am so thankful for 0 calorie 0 carb sugars that taste good! I remember making a cheesecake many years ago with a sugar substitute before aspartame came in and it had a not really great flavor, but also had that awful after taste. This version is almost identical to a fully sugared version.

And while I’m being thankful, I am thankful for my friends and all of you who read and share my blog. This holiday is all about being thankful for what we have and have been blessed with and all of you are included in that definition. Thank you.

Pumpkin Panna Cotta Is Light

Sometimes a big holiday like Thanksgiving or Christmas features a big meal that leaves you feeling as stuffed as the bird started the day. With several side dishes and stuffing, you may find yourself looking for a lighter dessert than pumpkin pie or cheesecake. That’s where this simple to make and very delicious Pumpkin Panna Cotta comes in. It’s low in calories and carbohydrates but still has the pumpkin pie taste without the heaviness. Serve it with a bit of whipped cream and a few nut sprinkles and you have a satisfying, delicious dessert that won’t overload your stomach.

While this on takes about 15 minutes to make, allow enough time for the panna cotta to set at least four hours. Or make it the night before the big meal.

Pumpkin Panna Cotta

1 envelope unflavored gelatin
1 cup whipping cream
1/4 cup sugar substitute
1 1/2 cups unsweetened almond milk
2 tablespoons sugar free brown sugar
1/2 cup Canned Pumpkin
1 tsp. vanilla extract
1 tablespoon vanilla whey powder (optional)
1 tsp. Pumpkin Pie Spice
whipped cream (optional)
chopped pecans or walnuts(optional)

Sprinkle 1 envelope unflavored gelatin over 1 cup whipping cream in a medium bowl and let stand for 5 minutes to soften the gelatin. While it is softening, bring almond milk to a simmer just below boiling point. Slowly whisk the milk into the gelatin mixture with pumpkin puree and add sugars, vanilla whey powder (if you are adding), vanilla extract and Pumpkin Pie Spice. Pour into six dessert dishes, cover each with plastic film that is loose enough to touch the top of the mixture so that it doesn’t form a film. Refrigerate for at least four hours until firm.

Panna cotta in the ramekin, ready to chill.

To serve, lightly dust with pumpkin pie spice, then top with whipped cream and a few chopped nuts if you like.

You can also un-mold it by running a knife around the edge, then putting it in a shallow bowl of hot (not boiling) water for about 20 seconds to melt the gelatin a little, then flip it onto the dessert dish. Sprinkle with a little pumpkin pie spice and sugar free (or reduced sugar) brown sugar.

Nutrition Info (without topping):
Calories: 116.4 Fat: 10.6 g Net Carbs: 2.5 g Protein: 2.8 g

POSTED BY RENE AVERETT AT 11/27/2013