Tag Archives: low carb desserts

Breakfast & Brunch, Desserts, Recipes

Breakfast or Dessert? Sour Cream Blueberry Cobbler

PK and I brought home a large bag of frozen blueberries at the same time we were buying many things for a party and completely filled the freezer. So a week down the road, I had a bag of thawed (and leaking – thank goodness I put it in another storage bag!) blueberries. So, what to do with blueberries? I started out looking at a blueberry muffin recipe, but wanted to use more blueberries then hit on using the muffin recipe on top of the blueberries to make the cobbler. The result is awesome! I can’t wait to try it with other fruits, maybe even a strawberry rhubarb combination. As to the breakfast or dessert question, I think this works well for either. Let me know how you like it.

Sour Cream Blueberry Cobbler

3 tablespoons Coconut Flour
1/2 cup Almond flour
1 cup Carbquick or other low carb baking mix
1/2 teaspoon baking powder
2 tablespoons Coconut Oil
2 large Eggs
2/3 cup Heavy Whipping Cream
1/2 cup sugar substitute (like Ideal Sugar Substitute)
12 drops liquid Sucralose (like E-Z Sweet)
2 cups Blueberries, fresh or frozen (unsweetened)
1/2 cup blueberry juice, if available, or water
1/2 cup Sour Cream
6 drops liquid sucralose

Preheat oven to 365 degrees F.

In a small bowl, mix the flours and baking powder together. Set aside.

Put 2 cups of thawed blue berries and 1/2 cup of blueberry juice in a 9×12″ deep baking dish. Add sour cream and 6 drops of liquid sucralose. You can use Splenda or Equal, but it will increase the carb count. Mix together well, cover with plastic wrap and set aside.

In a medium-sized bowl, beat the eggs, add whipping cream, sugar substitute and 12 drops of liquid sucralose. Mix well, then add the coconut oil and mix it in. Add the flour about 1/3 at a time, mixing it in before adding the next third.

Remove the plastic wrap over the berries and drop the batter on top of the berries, spreading it to cover the entire top.

Bake for 18 to 20 minutes until the top is golden brown and firm to the touch. Let cool for about 10 minutes before serving. Add whipped cream, whipped topping or sour cream with a bit of sweetener added, if you would like.

Nutrition Info: 1/8 of recipe
Calories: 256.8 Fat 28.1 g Net Carbs: 7.5 g Protein: 6.3 g

1/12 of recipe
Calories: 171.2 Fat: 18.7 g Net Carbs: 5.1 g Protein: 4.2 g
Originally POSTED BY RENE AVERETT AT 5/8/2013 4:46 PM

Breads, Breakfast & Brunch, Desserts, Recipes

Take Waffles to a New High…

Okay, so the leaf bordered plate wasn’t the best choice to display these waffles. Still they look yummy!

I love waffles, but I don’t make them too often and every time I do make them, I wonder why I don’t do them more often. Well, the taste of this fantastic waffle and syrup that I made today is one that really needs repeating often. This is a recipe adapted from one at the Raley’s grocery store web site. Theirs isn’t low carb, but mine is and it lacks nothing with the substitutions in it. Add the terrific Bourbon Pecan syrup I created to go with this and it is absolutely “fantastical”! (To quote Huey Calhoun in Memphis.)

Once again, I rely on a combination of low carb baking mix – my preferred one being CarbQuick – and a non-wheat flour, like almond flour or coconut flour. Can it be made with just almond flour or coconut flour? I haven’t tried, but I am guessing that yes, it can, but it will be more delicate and you will need extra eggs in it. Waffles are tricky enough to get out of the iron, so the almond flour or coconut flour mix may be really hard to move without them falling apart. If you have a flip waffle maker, you might be able to flip them into your plate successfully.

While these are great for breakfast or brunch, don’t overlook the possibility of a smaller portion with ice cream or yogurt and whipped cream on top as a dessert. It’s that good!

And, like most waffle batters, this also makes great pancakes, so that’s an option if you don’t want to go the waffle route.

Ricotta Waffles

1 cups carbquick
1/4 cup almond flour
1 large egg
2 tbsp. sugar substitute
1 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup heavy cream
1/2 cup water
1/2 cup ricotta cheese
2 tablespoons melted butter

Mix dry ingredients together. In a separate bowl, mix wet ingredients together with a whisk. Stir into dry ingredients until thoroughly mixed, but may be slightly lumpy.

Pour or spoon 1/2 batter into a lightly greased hot waffle iron and cook until golden brown, about 3 to 4 minutes. Check after 2 1/2 minutes to see if it releases easily. If not, let it cook another 30 to 40 seconds and check again. The cook time will vary with waffle irons. Mine is a flip and takes about 2 1/2 to 3 minutes to cook.

Makes 4 waffles. If you’re a light eater, half a waffle will be enough.

Nutrition Info per waffle:
Calories: 232 Fat: 19 Net Carbs: 3.7 g Protein: 11.1 g

Awesome Bourbon Pecan Syrup

Best made just before serving, so the recipe is per waffle.

Per waffle:
1 tablespoon butter
1/3 cup pecan halves
1 tablespoon sugar substitute
1 tablespoon Kentucky Bourbon
1/4 cup sugar-free pancake syrup (Mrs. Butterworth’s)
OR
*1/4 cup water, 2 tablespoon brown sugar substitute and 1 teaspoon maple extract

In a small saucepan, melt the butter and add the pecans and 1 tablespoon sugar substitute. Stir and cook for about 3 minutes. Add the bourbon, stir and cook another minute or two. Add the maple syrup and cook one more minute to just warm the syrup.

*If you’re making your own syrup, prior to starting the pecans and the waffles, mix the water, brown sugar substitute and maple extract in a saucepan and cook on medium high heat until the mixture begins to thicken. Stir frequently so it doesn’t burn and stick. It will take about 10 minutes and it won’t get very thick.

Spoon over buttered waffle and serve. Delicious!

Nutrition Info for 1 serving sauce:
Calories: 324   Fat: 31.9 g   Net Carbs: 1.2 g   Protein: 2.7 g

Originally POSTED BY RENE AVERETT AT 3/26/2014 4:16 PM

Desserts, Recipes

Pistachio Cream Cheese Pudding Dish is a Delight

I was recently reminded of a wonderful dessert that Toni Kelly, PK’s mom, used to make using a cookie base, a layer of cream cheese and a layer of chocolate pudding covered with whipped cream.  PK and I used to make it with several different puddings, including pistachio, which is the recipe that recently made its way through Facebook.  Recalling the absolutely heavenly taste of this dessert, I decided to convert it to a low carb version. The taste is still heavenly although the portions are a little smaller, but it’s a wonderful treat.

This can also be made into little tarts by making them in flexible silicone molds and I’ve included the instructions for those as well.  The 1/2 cup servings help control the portions and you’re not as tempted to sneak another spoonful as you would be from a whole pan of it.

Mom Kelly’s Pistachio Cream Cheese Delight

For the Pie crust:
3 tablespoons Butter, softened
1/3 cup Carbquick or Almond Flour
1/3 cup chopped Pecans
3 tablespoons Granulated Sugar Substitute

For the Cream Cheese layer:
1/3 cup Powdered Sugar Substitute
4 oz Cream Cheese
1/2 cup Cool Whip or Whipped Cream

For the pudding layer:
1 regular sized pkg Sugar Free Instant Pistachio Pudding mix
1 1/2 cups cold Unsweetened Almond Milk or Unsweetened Coconut Milk or
6 oz. Heavy Cream and 6 oz. cold Water

Topping:
1/2 cup Cool Whip or Whipped Cream
1/4 cup chopped Pistachios

Spray an 8×8 pan with cooking spray.  Preheat your oven to 350 degress (F).

In a small bowl, mix butter, flour, sugar substitute and nuts together to make a crumbly dough; press into 8×8 inch pan.

Bake for 15 to 20 min.  Set aside to cool.

In another bowl, mix powdered sugar substitute*, cream cheese and cool whip and spread on cooled crust.

Using a whisk or an electric mixer. beat pudding mix and cold milk until thick.   Cover the pudding with plastic and place in the refrigerator and let set for 5 to 10 minutes until it thickens.  Spread on cream cheese layer and top with a layer of cool whip and chopped nuts.  Refrigerate for two to three hours before serving.

* If you can’t find powdered sugar substitute, you can make it by putting granulated sugar substitute, like Splenda or Ideal Sugar Substitute, into a food processor and pulsing until it turns into a fine powder.  Failing that, just use the granulated sugar and mix it in well.

To make as individual tarts:

Mix the crust as above. Prepare 12 tart pans (silicone ones are easier to peel the dessert out) and lightly spray with a cooking spray.

Put 1 tablespoon of crust mix into each tart pan and press it down to cover the bottom. Put all the molds on a baking sheet and bake for about 15 minutes. Let cool completely.

Molds filled with baked cookie crust and cream cheese mix.

Mix the cream cheese as above, then put about 1 1/2 teaspoons of mixture into each mold. Spread with the back of the spoon. If it doesn’t spread easily or sticks to the spoon, wet the back of the teaspoon and do about three before wetting it again.

Mix the pudding as above and let set until partially firm. Spoon 2 tablespoons of pudding into each mold. Put pan in the refrigerator to cool and set up more.

Once they are set pretty firmly, put the tarts, still in the molds, into the freezer for 45 minutes to an hour to get mostly solid.  Remove from the mold (silicone ones will peel back) and wrap in plastic wrap.

About 30 minutes before serving, remove the tart from the plastic wrap and set on serving plate to thaw.  Spread Cool Whip or whipped cream on top of each tart and sprinkle nuts on top.

Frozen tarts will keep for several days.

Makes 12 servings
Nutrition Info per serving
Calories: 129.4 Fat: 11.4 g Net Carbs: 4.5 g Protein: 2.1 g