Tag Archives: low carb recipes

Desserts, Recipes

Super Snap Ginger Cookies

It’s almost Yule and almost Christmas Day and all the other happy festivals that come at this time of year. Time to get out the cookie recipes. Here’s one that I have been working to get formulated to just the right amount of snap. This is not a crisp Gingersnap Cookie, but a soft one with a sharp bite. Adjust the ginger and cinnamon down if you don’t want it too snappy, but if you like that tang of ginger, this one is for you.

There are quite a few holiday cookie recipes on this site, including one of my favorites, the Cranberry Orange Cookies. Here are some links to great cookies for the holiday that won’t round you out to resemble the jolly elf who doesn’t eat low carb.

Cream Cheese and Thumb Print Cookies
Almond Shortbread Cookies
Cranberry Pecan Cookies
Triple Peanut Chocolate Chip Bars
Cranberry Coconut Macaroons
Cranberry Pumpkin Biscotti
Pumpkin Cheesecake Bars

Want more? Just search under cookies on this site.

Super Snap Ginger Cookies

1 cup sifted low Carb Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar Substitute
1 Egg
2 tablespoons Sugar-free Maple Syrup
1 tablespoon Sugar-Free Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar-Substitute mixed together

In a small bowl, mix the low carb flour, ground ginger, ground cinnamon, baking soda and salt together so it is blended well.

In a larger bowl, add the shortening and use a mixer to cream. Then add the sugar substitute and mix to cream them together. Add the egg and sugar-free maple syrup and mix together, then add the flour mixture one-third at a time. If you use the Ginger Bread syrup, reduce the maple syrup to only one tablespoon. The dough will not be stiff, but should be thick enough that you can work with it easily.

Put the dough in the refrigerator for about 30 minutes to firm up the shortening in it.

Preheat the oven to 350 degrees (F.). Put a piece of parchment paper on each baking sheet you will use. I got 1 dozen cookies on each sheet.

Use a tablespoon to scoop up enough dough to make about a 1″ ball and roll it into a ball. The dough may be sticky. Dip into the sugar/cinnamon mixture and place on the baking sheet. Repeat. Allow about two inches between the balls.

Bake for 10 to 13 minutes until the cookies are browned. Cool on the pan for about five minutes, then transfer to a cooling rack.

You can ice these if you’d like with a mixture of confectioners’ sugar substitute and enough water to make a glaze.

Makes 24 cookies

Nutrition Information per cookie: (1/2 net carb each!)
Calories: 44 Fat: 4 Net Carbs: 0.5 g Protein: 1.1 g

Regular Recipe

Don’t care about the carbs? Here’s the regular ingredient list. The instructions are the same as above:

1 cup sifted Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar
1 Egg
2 tablespoons Maple Syrup
1 tablespoon Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar mixed together

Nutrition Information for regular recipe 1 cookie:
Calories: 72.6 Fat: 3.3 Net Carbs: 9.6 g Protein: 0.8 g

 

Recipes, Vegetables & Salads

Colorful Slaw for the Holidays

When I was younger, and heavier, carrot salad was a favorite of mine, especially the kind with pineapple and raisins in it. Sadly, two of those three items are a little high on the carbs to endulge that salad. In fact, when I first started on Atkins, carrots were not part of phase 1 or phase 2 of the eating plan even though they aren’t that high in carbs. I still eat them sparingly, but have incorporated them into a few recipes.

I came up with this combination of vegetables and fruits to create a slaw that is similar to the carrot salad. It is really good and has quickly moved into my list of favorites.  This would be a really great salad with your holiday dinner.

The challenge in ingredients may be to get fresh kohlrabi. It is a cold weather crop so it may be available now, but it is not a common one in the markets in my area. I have convinced one of my local stores to carry it and I buy it whenever I see it. It keeps very well in the refrigerator for a month or two. It can also be peeled, sliced and frozen easily. If you can’t find kohlrabi, you may try substituting broccoli stems, but while the flavor is similar, it is stronger.

Cranberry, Carrot and Kohlrabi Slaw

1/2 cup Carrots, grated
1/2 cup Kohlrabi, peeled and grated
1/2 cup Daikon Radish, peeled and grated
1/4 cup Broccoli, finely chopped
2 tablespoons Cranberries, finely chopped
1 tablespoon sugar substitute (liquid preferred)
2 tablespoons Mayonnaise

In a medium bowl, combine the chopped and grated vegetables and mix together. In a small bowl, mix the mayonnaise and sugar substitute together.

Add the mayonnaise mix to the vegetables and mix well. Chill and serve. Makes 4 servings.

Nutrition info per serving:
    Calories: 64.5 Fat: 5.1 g Net Carbs: 2.1 g Protein: 0.6 g

If you make this with one tablespoon of sugar rather than sugar substitute, then it changes the nutrition info to:
    Calories: 73.3 Fat: 5.1 g Net Carbs: 5.1 g Protein: 0.6 g

Appetizers, Condiments and Sauces, Recipes

Cranberry and Peppers Salsa Perks Up a Party

Here’s a simple and delicious salsa made with cranberries and Serrano peppers. I’ve adapted a recipe my roomie found on the web to a low carb version. We’ve increased the number of peppers and it still doesn’t have a really spicy kick to it. I think if it sits on the shelf for a month or so, it might get stronger, but when it’s fresh, it’s only a smoky hint of fire. If you want more kick in it, then add some of the seeds from the peppers, but be cautious. If you can’t find sugar-free honey, then omit it.

This is a great treat to take to a Holiday party along with crackers and softened cream cheese to spread it on.  Pictured above with Flackers crackers.  For my review of these, go here.

Cranberry and Peppers Salsa

Low Carb Ingredients:

6 cups Cranberries (two 12-oz bags), chopped
3 cups Red Onions, chopped
1 Apple, peeled and chopped
6 large Serrano Peppers, chopped
2/3 cup plus 1 tablespoon Cider Vinegar
2/3 cup plus 1 tablespoon Water
3 tablespoons Sugar-Free Honey
2/3 cup Sugar Substitute
1/2 tablespoon Canning Salt

Canning Recipe

In a deep, large pot, put four one-pint canning jars and lids and seals, placed independently of the jars, in with water to cover the tops and bring to a boil.

Chop cranberries, onions, apple and peppers. A food processor really speeds this process up. Be sure to use gloves unless you like pepper juice in your skin.

In a large pot, mix all ingredients except the cranberries and bring to a boil while stirring. Reduce the heat to a high simmer, add the cranberries and simmer for 20 minutes, stirring occasionally.

About 10 minutes before done, remove the jars and drain.

Spoon or use a funnel to fill jars to about 1 to 1/2″ from the top. Take lid and sealing ring from hot water and seal each jar. Places jars back in the hot water, making sure the water covers the top. Boil for 25 minutes.

Remove the jars and wait for the lids to pop, which indicates they are sealed. This can take several hours. The lid will appear dented down a little when they are properly sealed. Once sealed, this can store for up to one year on the shelf.

If you are going to eat within two weeks, you can skip the hot water seal and just store in the closed jars in the refrigerator.

Makes 4 jars with about 15 tablespoons in each jar.

Nutrition Information per tablespoon:
Calories:10.2 g Fat:0.1 g Net Carbs:1.9 g Protein: 0.2 g

Closer view of the cranberry pepper salsa.

Regular Ingredients

6 cups Cranberries (two 12-oz bags), chopped
3 cups Red Onions, chopped
1 Apple, peeled and chopped
6 large Serrano Peppers, chopped
2/3 cup plus 1 tablespoon Cider Vinegar
2/3 cup plus 1 tablespoon Water
3 tablespoons Honey
2/3 cup Sugar
1/2 tablespoon Canning Salt

Cooking instructions are identical to the low carb ones.

Makes 4 jars with about 15 tablespoons in each jar.

Nutrition Information per tablespoon:
Calories:21.8 g Fat:0.1 g Net Carbs: 5.0 g Protein: 0.2 g

Appetizers, Product Review

Product Review: Flackers Flax Seed Crackers

2 Comments

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.

I am always on the lookout for a good cracker that is low carb so when I saw this one on Amazon from Doctor in the Kitchen, I decided to try them.  They are a savory cracker with garlic, onion, red pepper and basil seasonings added.  The main ingredient is flax seeds.  They are sprouted, which, according to the box, makes them easier to chew,digest and absorb.  If you eat low carb, you are probably aware that flax seed is very low in carbohydrates and high in fiber, being one of those foods that can actually give you a negative number on net carbs.  They are also high in Omega 3 fatty acid, which is good for your heart.

If you like the taste of flax, you will probably find these to be very tasty and they are a good cracker for a snack or putting cheese or a little of the cranberry salsa on for a quick treat.  They are surprisingly satisfying as well.  I enjoy them although I really favor my own crackers made with flax meal and Carbquick.  The seeds tend to stick in my teeth, so I prefer the ground flax.

Developed by Dr. Alison Levitt for herself and her patients, she decided to take them to the consumers, who can now benefit from these nutritional and tasty crackers. In addition to the flax, they also contain apple cider vinegar, vegetable protein from non-GMO soy beans and the aforementioned spices.  One serving is a generous 6 crackers that amounts to 100 calories, 7 grams of fat, 6 carbohydrates with 7 grams of fiber, giving you a -1 net carb, and 5 grams of protein.  On many levels, these are a win-win.

The only drawback is in the pricing.  There are 30 crackers in a box, 5 servings, for $5.69 on Amazon as an add-on item, which makes them about $1.12 a serving.  It doesn’t sound too bad unless you eat them daily.

In addition to these savory crackers, there are also Flax seed Rosemary, Flax seed Tomato Basil, Flaxseed Dill, and Flax seed  Cinnamon and Currants.  Unfortunately, this last one has a net carb count of 6 g per 6 cracker-servings, thanks to the currants.  I haven’t tried any of the others, but it appears they are all a little higher on the carbohydrates than this one.

I give these 4 cooking spoons out of 5 for flavor and good taste.

Desserts

Butternut Cranberry Pudding Is Yummy

I had about 1/2 cup of butternut squash leftover and I wanted to turn it into a dessert, using it like I would pumpkin. I hit on the idea of making a pudding with it and adding cranberries and pecans. It turned out to be a delicious combination and a fairly easy dessert to make.

I’m trying something new this time and giving you both the low carb recipe and the regular recipe that doesn’t use sugar substitute. The food is basic and it’s good, whichever way you make it.

While I’m thinking about it, don’t forget that my cookbooks, Low Carb Recipe Magic Meals for Two and Low Carb Recipe Magic Sweets by the Season are available at Amazon in both paperback and Kindle editions.  They make a great gift for anyone you know who might be watching their carbs either for weight control or because they are diabetic.   Or give one to yourself this Christmas.

Butternut Cranberry Pudding

Low Carb Ingredients:

1/2 cup Butternut Squash, cubed
2 tablespoons, Cranberries, chopped
2 Eggs
1/4 cup Heavy Cream
2 tablespoons Butter
2 tablespoon Vanilla Whey Protein Powder
2 teaspoons Pumpkin Pie Spice
1/4 cup Pecans, chopped (optional)
1/2 cup Brown Sugar Substitute
1 teaspoon Vanilla Extract
2 to 4 tablespoons Walden Farms Marshmallow Dip (optional)

Preheat oven to 350 degrees F. Prepare 4 1/2 cup soufflé cups by spraying with cooking spray or coating with butter.

Put butternut squash in a microwavable bowl with butter and microwave for about three minutes until the squash is tender. Mash with a fork.

In a medium bowl, put the squash, cranberries, protein powder and spices. Stir together, then add eggs, sugar substitute, heavy cream, and vanilla extract. Stir until thoroughly mixed. Add pecans if you are using them.

Spoon or use a 1/4 cup measure to divide among the four baking cups. Place in a glass pan, then add enough warm water to the pan to come about 1/2 the way up the sides of the baking cups so they are sitting in it. This will help keep the pudding moist while it cooks.

Bake for about 40 minutes until a knife inserted in the middle comes out mostly clean. Top with marshmallow cream if desired and bake another 5 minutes to heat. Let cool a few minutes, then serve warm. Or refrigerate and serve cold with whipped cream.

Makes 4 servings.

Nutrition info per serving without optional ingredients:
Calories: 162.6 Fat: 13.8 g Net Carbs: 3.3 g Protein: 5.4 g

With optional ingredients:
Nutrition info per serving:
Calories: 214 Fat: 19.2 g Net Carbs: 3.6 g Protein: 6.0 g

Using Regular Ingredients

1/2 cup Butternut Squash, cubed
2 tablespoons, Cranberries, chopped
2 Eggs
1/4 cup Heavy Cream
2 tablespoons Butter
2 tablespoon Flour
2 teaspoons Pumpkin Pie Spice
1/4 cup Pecans, chopped (optional)
1/2 cup Sugar
1 teaspoon Vanilla Extract
2 to 4 tablespoons Marshmallow Creme (optional)

Preheat oven to 350 degrees F. Prepare 4 1/2 cup soufflé cups by spraying with cooking spray or coating with butter.

Put butternut squash in a microwavable bowl with butter and microwave for about three minutes until the squash is tender. Mash with a fork.

In a medium bowl, put the squash, cranberries, flour and spices and stir together. Add eggs, heavy cream, sugar and vanilla extract. Stir until thoroughly mixed. Add pecans if you are using them.

Spoon or use a 1/4 cup measure to divide among the four baking cups. Place in a glass pan, then add enough warm water to the pan to come about 1/2 the way up the sides of the baking cups so they are sitting in it. This will help keep the pudding moist while it cooks.

Bake for about 40 minutes until a knife inserted in the middle comes out mostly clean. Top with marshmallow creme if desired and bake another 5 minutes to heat. Let cool a few minutes, then serve warm. Or refrigerate and serve cold with whipped cream.

Makes 4 servings.

Nutrition info per serving (without optional ingredients):
Calories: 255 Fat: 13.8 g Net Carbs: 29.1 g Protein: 3.9 g

Nutrition info per serving (with optional ingredients):
Calories: 326 Fat: 19.2 g Net Carbs: 34.5 g Protein: 4.6 g