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Grease a pie dish (7-8" works best), and pour in crust mixture.
Press firmly into the bottom and sides of the pan, coming up the
side about 2". Bake this in a 300 F Degree preheated oven for about
10-14 minutes, until it just barely begins to darken (careful -
don't overbake). Remove from oven and cool.
Filling:
Heat 3/4 C water in a small saucepan. When boiling, add the package
of Jell-o. Stir to dissolve completely, then take off heat. Chill
until the Jell-o liquid is cold, but not starting to set (about 20
mins in the refrigerator).
Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will
be whipped for a topping, but this is to be done just before
serving). Beat until very stiff peaks form. Add the chilled Jell-o
liquid to the whipped cream. Beat for a few seconds, just enough to
fully mix. Pour the filling into the cooled pie crust and spread to
form an even top. Place in the refrigerator and chill for at least 3
hours.
Just before serving, beat the remaining 1/4 C of heavy cream, adding
Splenda to taste. Cut the pie into pieces and serve with a dollop of
whipped cream.
Pumpkin Squares Serves:16,10
CarbsPerServing:3.44g Prep Time:10 minutes prep plus 25 minutes bake time
Effort:Easy
Ingredients:
1 cup Atkins or Keto Pancake/Waffle Mix 1 cup Splenda
1 teaspoon baking powder 1/2 teaspoon baking soda
2 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1 teaspoon ground cloves
If you do not have these 3 spices, you can substitute (1) tablespoon
of Pumpkin pie spice. 1/4 cup chopped nuts(optional)
1/2 vegetable oil 1 cup canned pumpkin
2 large eggs
Optional Cream cheese topping 4 oz. softened cream cheese
2 Tablespoons Splenda 1/2 teaspoon vanilla flavoring
How to Prepare:
Preheat oven to 350 degrees. Mix eggs, oil and sugar together well.
Add pumpkin and stir again. Add remaining ingredients and blend for
about 1 minute. This batter can be beaten by hand if preferred. Pour
into a slighty sprayed and dusted 9x9 square pan. Bake for 22 -25
minutes or until toothpick inserted comes out clean. Allow to cool
completely! For the optional topping, mix cream cheese, splenda, and
vanilla. Spread onto cooled cake. Cut into 16 squares.
Chocolate Walnut Cake with Chocolate Fudge Frosting
Serves:12
CarbsPerServing:8.45 g (2.62 g effective carbs)
Prep Time:40 minutes
Effort:Easy
Ingredients:
½ lb. walnuts ½ c. Cake-Ability ½ c. cocoa
¾ c. Splenda, granular form
2 t. vanilla extract½ c. + 3 T. canola oil, divided
2 T. + 1 c. water, divided 3 eggs
3 oz. Steels Gourmet Chocolate Fudge Sauce
How to Prepare:
Preheat oven to 350ºF. Grease a 8 or 9-inch round baking pan.
In Vita-Mixer grind walnuts to fine. Pour into mixing bowl and add
Cake-Ability, cocoa, Splenda, vanilla extract, ½ c. canola oil and 2
T. water and mix until blended. In a bowl combine eggs with
remaining water and canola oil and beat briefly. Slowly pour into
mixer bowl slowly while it is on mixing at medium speed. Blend until
smooth. Pour into prepared baking pan and bake for 25 minutes, or
until knife inserted in center of cake comes out clean.
Remove from oven. Allow cake to cool completely in the pan, then
remove and put on plate. Frost top of cake with Steel’s Gourmet
Chocolate Fudge Sauce.
Impossible Coconut Pie Serves:8 generous servings
CarbsPerServing:not available Prep Time:15 min. or so
Effort:Easy
Ingredients:
4 large eggs 1 cup heavy cream
1 cup water 3 tsp. vanilla
4 T. butter1/2 C. almond flour 3/4 C. Splenda 1 C. coconut (unsweetened)
How to Prepare:
Place all ingredients into a large bowl. Blend until well combined.
Pour into a greased (I used Pam), 9" pie dish and bake at 350
degrees for approx. 1 hour or until set well.
Tastes amazingly like rice pudding! Really nice :-)
Unbelievable Pecan Pie Serves:8 decent size servings.,9
CarbsPerServing:not sure, but none (effective) in syrup, very
few in the rest. Not good at math.
Prep Time:less than half an hour.
Effort:Easy
Ingredients:
1 1/2 cups almond flour, 1/half stick melted butter, for crust3
beaten eggs, 1 cup Splenda, 1 tsp. vanilla, 2 tbls. melted butter, 1
cup STEEL'S SUGAR FREE COUNTRY SYRUP,1 1/2 cups pecans.
How to Prepare:
for crust..add almond flour to butter, mix. Press into 8 or 9" pie
plate. Refidgerate. Beat eggs, add Splenda. Beat. Then add vanilla,
butter and syrup. Mix well, then add pecans. Bake at 350* for about
45 minutes.
Apple Cake Serves:16 slices
CarbsPerServing:6g (3g fiber) Effort:Easy
Ingredients:
1 cup boiling water (240ml)
2 apple-flavored herbal tea bags - optional
1 apple
2 tablespoons lemon juice (30ml)
1/2 teaspoon ground cinnamon
2 teaspoons sugar equivalent
1/2 cup Wise CHOice Cake-ability Baking Aid (50g)
1/2 pound ground pecans (225g or about 2 cups)
pinch salt
3/4 cup sugar equivalent (equivalent to 150g)
3 eggs
3 tablespoons oil (45ml)
2 teaspoons allspice or apple pie spice
1/4 cup walnut pieces (30g) - optional
How to Prepare:
1. Optional: prepare apple tea concentrate and allow to cool.
Otherwise,
just use plain water in Step 6.
2. Peel apple, slice thin, and then cut part into thin slices, the
rest
into a small dice. Sprinkle with lemon juice, cinnamon, and
sweetener.
3. Grease tube pan and arrange apple slices in an attractive
pattern.
Optional: if the pan is microwave safe, partly cook the apple slices
--
this will help them stay in place when batter is added.
4. Also cook the diced apple briefly in microwave or on stove to
make the
apple pieces tender.
5. Mix (or grind) together, breaking up any lumps: CBA, ground nuts,
sweetener equal (if dry -- or add liquid sweetener in Step 3), pinch
salt.
The finer the nuts are ground, the finer the cake.
6. Combine liquid ingredients.
7. Stir liquid and dry ingredients together until thoroughly wet --
no
need to beat!
8. Immediately pour into prepared pan. Swirl in apple pieces and
optional
walnuts. Microwave (around 7 minutes), preferably raised above the
floor
of the oven (an upside-down glass pie plate works well), or bake at
350¡F
(175¡C) -- loaf pans 40-50 minutes, round pans 25-35 minutes,
cupcakes/muffins 15-25 minutes -- or until center springs back.
9. Invert to serve.
NOTES:
- Use any combination of fruit and spices.
- Save the fruit carbs and
get the fruit flavor from
a commercial flavoring.
- Use apple or spice herb tea instead of water.
Fluffy Cream Cheese Frosting Serves:15
CarbsPerServing:1.2 Prep Time:0 Effort:Easy
Ingredients:
1 pound softened cream cheese 2 tbl xanthan gum 1/2 stick softened butter
1/2 tsp liquiq splenda
How to Prepare:
beat cream cheese & butter together, sprinkle on xanthan gum very
slowley as you are beating it. Spread on cake...especally my
zucchini cake recipe.
Yellow Angel Food Cake Serves:3
CarbsPerServing:30g carbs total Effort:Easy
Ingredients:
1/4 cup soy flour 2/3 cup artificial sweetener
4 egg yolks 6 egg whites1 teaspoon cream of tartar
1/4 teaspoon salt 1 teaspoon vanilla 3 tablespoons water
How to Prepare:
Preheat oven to 300f. Spray a bundt pan with cooking spray very well. Whip egg
whites with cream of tartar until stiff peaks form. In another bowl mix the other
ingredients with just enough water to form a batter. Fold batter in the egg
whites then pour into pan. Bake on 275 for 1 & 1/2 hours. Don't let it get too brown.
Suisse Buttercream Frosting CarbsPerServing:28g carbs total
Effort:Easy [ Pobierz całość w formacie PDF ]