- Oven-Baked Cheese Crisps
- Five Minute Sweet Spiced Pecans
- Celery with peanut butter
- Celery with tuna salad
- Hard boiled eggs
- Deviled eggs
- Dill pickles and cheddar cheese (no kidding, it’s a great combo)
- 1/4 cup berries with 1/3 cup cottage cheese
- Nuts (keep raw ones in the freezer if you think you’ll overeat them)
- Sunflower seeds (get them in the shell so it will take longer to eat them)
- Jerky (beef or turkey -- try to find low-sugar varieties)
- Cheese sticks, such as string cheese
- Sugar-free Jello, alone or with cottage cheese and a sprinkling of nuts
- Make sugar-free lime Jello with part coconut milk - for a large package, dissolve the powder in a cup of boiling water, add a can of coconut milk, and then add the rest of the water. Stir well.
- Cheese with a few apple slices
- Smoked salmon and cream cheese on cucumber slices
- Lettuce Roll-ups – roll luncheon meat, egg salad, tuna or other filling and veggies in lettuce leaves
- Lunch Meat Roll-ups – roll cheese or veggies in lunch meat (read the labels for carbs on the lunch meat)
- Mushrooms with cheese spread inside (or other spreads or dips)
- Pepperoni Chips - Microwave pepperoni slices until crisp -- great with cheeses and dips
* 1 cup grated hard cheese (such as Parmesean) - NOT the dried powdery stuff
- Preheat oven to 350 F.
- Note on type of cheese: You can use any kind, really, but the results will be different. Hard cheeses, such as Parmesan, Romano, Asagio, etc, will make a crisp "shell," whereas cheddar will be more chewy and "lacey" (the fat separates out), though still firm. Softer cheeses such as mozzerella will not work well.
- Toss cheese with any seasonings you'd like -- garlic powder (about half a teaspoon for a cup of cheese), hot pepper powder, even cinnamon. Or leave plain.
- Pile 1 to 4 Tablespoons of cheese (depending on the size you want) on a baking sheet covered with a silicone mat or parchment paper oiled on both sides. Flatten the tops so they are in more or less an even pile. There should be at least two inches between smaller mounds, 4 inches between larger ones.
- Bake 5 to 6 minutes until they are a light golden brown (they will be a little darker at the edges). It happens fast, so watch carefully.
- If you want to mold them into a shape, you want to "drape" them while still warm. You can make cups over an upturned glass, or "taco shell" shapes by draping over any cylindrical object that is at hand (rolling pin, side of glass)
Serving Suggestions: Fill with fruit, dip, salad. Spread flat ones with sugar-free jam (I'm not kidding), or any spread you want, or eat plain.
Five Minute Sweet Spiced Pecans
You can start making these yummy spiced pecans when the guests pull into the driveway. By the time they get into the house, it will be filled with delicious smells. Minutes later, the pecans are in a dish, ready to be nibbled on. These pecans are also great in salads.
Prep Time: 5 minutes
* 2 cups pecan halves
* 2 Tbsp butter
* 1/4 tsp cayenne or other hot pepper
* artificial sweetener equal to about 3 T sugar
* 4 tsp cinnamon
* 1/2 tsp salt
- Use a large enough skillet so the pecans are in one layer. A nonstick skillet works well.
- Melt the butter in the skillet and add the hot pepper. If you are using liquid artificial sweetener, add it now.
- Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and powdered sweetener if you're using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)
Ice Cream Reese Cup
1 package sugar free chocolate instant pudding
1 cup heavy cream
1 cup ice water
2 tablespoons peanut butter
Fill a mini muffin tin with small paper liners. Mix the pudding mix, heavy cream and ice water. Fill cups 1/2 full and then add 1/4 teaspoon peanut butter. Top with remaining pudding mix. Freeze until solid and then store in ziploc bag. Makes 24.
Per Serving (excluding unknown items): 42 Calories; 4g Fat (89.8% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat.
Coconut Bark
2 tbsp coconut oil
1-2 tsp. splenda
1 tbsp. cocoa
Melt coconut oil in small pan. Once clear (like water), add cocoa and let bubble for a few secs. Add splenda and mix well. Pour mixture into a shallow dish that is lined with tin-foil (a sandwich plate with a lip works well). Place in freezer and take out when solid. Break up into smaller peices.
*** This recipe can be increased in size --
Chocolate Toffee Bar (induction friendly )
1 stick of butter
1/2 c. splenda granular (yes it has to be Splenda and it has to be granular or no "toffee")
1 heaping tsp cocoa powder
- Heat butter in a saucepan on med/high heat, allowing it to brown a bit (not much about a golden hue) and bubble. Add Splenda and cook for a few minutes, stirring at 20 second intervals. Then add cocoa powder. Stir constantly and cook a couple more minutes. Remove from heat.
- Line a pan with foil or parchment, something to prevent sticking to pan. Pour into pan and freeze.
Notes: Additions can be made to this like PB, raspberry flavor, etc... There really is no limit.
Prep time--5 to 10 minutes
8 oz cream cheese regular- 4 tbsp Splenda
- Sugar free Jello ( your choice)
- 4 little containers like the small 4 oz glad ones work great.
This makes 4 servings just mix the appropriate amount for now many you want to make.
1. Mix cream cheese and splenda together and put 2 oz in each cup
2.Press it in there firmly to make it seal around the edges so no liquid can get underneath.
3. Make jello with 1c boiling water and 1/2c of cold water.
4. Pour liquid jello in the cups until the top.
5. Cover and put in the fridge to set up
Voila!!!!!!!!Your done now enjoy :o)
Healthy tofu chocolate "ice cream"
- one package silken tofu (16 oz)
- 4 tablespoons unsweetened cocoa powder
- 12 packets of sugar substitue or 3/4 cup of sugar
- vanilla extract to taste
Nutrition info for 1/4 (made with vegan sugar substitute) (varies by brand of tofu): 70 calories, 3 grams of fat, 6 grams of protein
Serves: 4
MOCK DANISH
- 3 oz cream cheese, softened
- 1 egg, at room temp
- 2 pkts splenda, or 1 splenda and 1 pkt steviaPlus
- 1 tsp vanilla
Variations of the Mock...
- add 1/2 tsp cinnamon with 1 tsp vanilla for a
- French toast taste
- add 1 T lemon juice and some lemon zest for a lemon cheesecake type flavor
- add 1-2 tsp strawberry extract for a strawberry cheesecake type flavor.
- make a plain vanilla one and "frost" it with 1T creamcheese, 1/2 tsp cocoa, 1-2 pkts of splenda
- add 1 tsp orange extract with 1/2 tsp cinnamon for a orange spice taste
- add 1 tsp cocoa powder, 1 tsp vanilla, and a few instant coffee granules for a mocha flavor
- serve the above cold
- serve the above hot
- with or without butter
- with or without your favorite sf Davinci's
- if it is to "eggy" for your taste, try using the egg white only
- And finally, triple the recipe, and cook in a 5X7 size casserole dish, and cut into 4 squares. Wrap individually and freeze for a quick breakfast on the go. Just pop in MW, heat and eat.
- As always, calculate the carbs of any additions or subtractions you do.
- 6 whole eggs
- 1/4 teaspoon cream of Tartar
- 4 packets sugar substitute
- 1/4 cup soy flour
- 1/4 cup walnuts -- ground
- 1 teaspoon orange extract
- 4 ounces cream cheese
- 1/4 cup heavy cream
- 8 packets sugar substitute
- 1 teaspoon orange extract
- 6 large eggs, separated.....
- Beat egg whites with 1/4-tsp. cream of tarter and add 4 pkt Splenda
- Beat whites until stiff. Sprinkle 1/2 tsp. orange extract over this.
- In separate bowl beat yolks with 4-sugar sub (Splenda) and 1 TBS brown Sugar Twin.
- Add 1/2 tsp. orange extract.
- Take a big spoonful of whites and add to yolk mixture and mix together, then pour yolk mixture over whites,
- Mix 1/4 cup Hodgsons Mill Brand soy flour with 1/4 cup ground walnuts (doesn't have to be super fine)
- Fold all this together and pile mixture into 12 muffin cups sprayed with Pam. Bake at 350 for 15 min until tops of muffins are browned, reduce to 325 and bake another 15 minutes.
- Cool and ice with orange cream cheese frosting if desired.
ORANGE CREAM CHEESE FROSTING
4 oz. cream cheese,
1/4 cup whipping cream and
1 tsp. orange extract.
Sugar sub to taste
Low Carb Trail Mix
This is just one possibility, of course.
- 1 cup roasted peanuts
- 1 cup raw or roasted almonds
- 1 cup pumpkin or squash seeds
- 2 oz unsweetened coconut
- ½ cup raisins (loosely-packed, i.e. don’t cram in as many as possible)
Nutritional Information: This should make about 16 servings of ¼ cup each. Each serving will have 6.5 grams of effective carbohydrate and 3.5 grams of fiber. If you make the same mix without the raisins, assuming 14 servings, each will have 4 grams of effective carbohydrate and 3 grams of fiber.
Other Good Choices For Trail Mix
- Sunflower seeds
- Filberts (hazelnuts)
- Walnuts
- Soy nuts
- Other nuts and seeds, but check the labels for carbs
- 1 1⁄2 oz Grated Mozarella Cheese
- 1 1⁄2 T Grated Parmesan Cheese
- 2 sliced black olives
- 1 ds crushed red pepper
Lay a paper towel on a microwave safe plate and spread pepperoni slices in slightly overlapped fashion. Sprinkle with mozzarella and parmesan cheese and olive slices. Microwave for one minute or until cheese is melted and bubbly. Sprinkle with red pepper to taste.
Placing the pepperoni on the paper towel removes most of the oil, resulting in a crispy, satisfying snack with only 1-2 carbs.
* 1 sli provolone
Spray a plate with Pam no-stick spray, microwave a piece of provolone cheese for approximately one minute and thirty seconds. Take a fork and bring the sides of the cheese upward... it quickly forms a wide Taco shell.
Only 1 carb per ounce of cheese!!!!
Stuffed Strawberries
* 6 strawberries
* 1 ds vanilla
* 2 drp sf sweetner
* 2 T Cream Cheese
I DO save the bottoms and mince them to put in the cream cheese for a pretty pink color, but if you wanted *all white*, then just eat the bottoms as you remove them!!
Core the berries as well after washing and patting dry.
I use about 2 Tbsp cream cheese for 6 large berries; add a few drops of liquid splenda, and a drop or 2 of vanilla. Stuff each berry and top with a dob of whipped cream....and, yes...I ate them all for lunch!!!
Two-Second Treat
* 2 oz Cream Cheese
* drp Lemon Juice
* drp Vanilla Extract
* 1⁄2 t Splenda
In a small bowl, combine cream cheese with a few drops of lemon juice, a few drops of vanilla extract and less than a teaspoon of granular Splenda (all to taste). Serves 1.
Orange Dream Cheesecake
* 1 c crushed walnuts
* 2⁄3 c Water
* 1 pk orange sugar-free jello
* 1 c cottage cheese
* 8 oz Cream Cheese
* 2 c whipped cream
1. Sprinkle crushed walnuts in the bottom of a 9 inch pan sprayed with Pam...Stir the boiling water into the jello until completely dissolved...Allow to cool for 5 minutes...Pour this into a blender and add cottage and cream cheese...Blend on medium speed until it's well blended...Scrape the sides occasionally..Pour this into a large bowl...
2. Add the whipped cream and stir gently..Pour this into your prepared pan...Smooth the top with a spatula...Refrig. for about 4 hours...Enjoy!!!
Italian Cream Pudding
* 1 pk unflavored gelatin
* 1 1⁄2 c half and half
* 1⁄2 t vanilla
* 2 c cottage cheese
* 4 T sf strawberry preserves
* 1⁄2 c Splenda
1. Sprinkle gelatin over 1/2 cup half-and-half in medium saucepan; let stand 5 minutes to soften. Stir in remaining
1 cup half-and-half, Splenda, and vanilla..Cook on low heat until gelatin is dissolved..Stir frequently..DO NOT BOIL!
Pour cream mixture in blender; add cottage cheese and blend until pureed..Pour into 8 custard cups or souffle dishes. Refrigerate until set.
2. Sugar-Free strawberry preserves are optional, but add a lot to the dish.
Chocolate Pudding Cookies
* 1 pk sf chocolate pudding mix
* 1 c lc bake mix
* 1⁄4 c Vegetable Oil
* 1 Egg
* 1⁄2 t vanilla
* 1 ds Splenda
Mix sugar free pudding mix and baking mix in large bowl..Stir in egg, oil, and vanilla..Stir until it forms a ball...Shape into 1/2 inch size balls and place on ungreased cookie sheet...Flatten the cookies and sprinkle with Splenda...Bake @ 350 degrees for 5 to 8 minutes or until done.
No Bake Creamy Lemon Cheesecake
* 2⁄3 c boiling water
* 1 pk sf lemon jello
* 1 c cottage cheese
* 1 pk Cream Cheese
* 2 c cool whip
1. Soften cream cheese and cut into cubes.
2. Thaw Cool Whip.
3. Stir boiling water into jello until completely dissolved. Cool 5 minutes. Pour this into a blender. Add cottage cheese and cream cheese. Blend on medium until smooth. Scrape down the sides of the blender.
4. Pour into a large bowl. Gently stir in whipped topping. Pour into a 9 inch pie plate sprayed with Pam. Refrigerate 4 hour or until set.
Editor's Note: To lower the carbs, cut out the sugar, avoid hydrogenated [trans]fats, substitute REAL whipped cream with SF sweetener for the "Cool Whip."
Carbs: 7
Net Carbs: 7
Simple is Good
* 4 T whipped cream
* 1⁄4 c peanuts
* 1 T cinnamon
1. In a small bowl, combine ingredients. Add cinnamon to taste. I prefer to add enough to make the white mixture somewhat tan.
2. Try using some home made whipped cream made with heavy cream, SF sweetner & vanilla. Good wholesome food, no sugar and fewer carbs than prepared whipped cream like Cool Whip
Carbs: 7.5
Net Carbs: 7.5
Chocolate Mousse
* 1 1⁄2 c heavy cream
* 6 pk sf sweetner
* 1⁄2 t Vanilla Extract
* 1⁄4 c cocoa powder
Beat the cream with mixer or by hand until it begins to get thick, then add Equal/Splenda one packet at a time. Add the vanilla and cocoa powder and beat until almost stiff. Turn off mixer, scrape down the sides and bottom of the bowl, then mix again. Divide the mousse into 4-6 dessert dishes. Cover and refrigerate. Top with whipped cream....yum!
Other variations: add minced zest of one orange when adding vanilla and cocoa or a spoonful of Kahlua! Yum!
Carbs: 3.7
Net Carbs: 3.7
Protein: 1.8
Fat: 33
Sugarfree Cheesecake
* 16 oz Cream Cheese
* 1⁄2 c Splenda
* 3 Eggs
* 3 T Lemon Juice
* 1 1⁄2 t vanilla
* 1⁄4 t Salt
* 3 c Sour Cream
Preheat oven to 350 F.
1. In a large bowl, beat cream cheese and splenda until very smooth. Add eggs one at a time, beating well after each. Add lemon juice, vanilla and salt. Beat in the sour cream until it is blended - do not overbeat.
2. Grease an 8-inch springform pan with 2 1/2" sides. Wrap the outside of the pan with a double layer of foil to prevent water from wetting the cake. Pour the batter into the pan. Place the cake pan into a large pan of hot water - ONLY 1" of water - when cake pan has been set into it. Bake for 45 minutes. Then don't open oven! Turn off the oven without opening the door, and allow the cake to cool for 1 hour.
3. Remove and cool the cheesecake to room temperature. Cover with plastic wrap, and refrigerate overnight.
Calories: 413
Carbs: 7
Net Carbs: 7
Protein: 9
Fat: 39.1
No Bake Jello Cheesecake
* 2 pk sf jello
* 2 c hot water
* 1 t vanilla
* 8 oz softened cream cheese
* 1 3⁄4 c cold water
1. You will need a large glass pie dish sprayed with Pam for your dessert. Use your favorite Jello flavor.
2. Use 2 - 3oz packages sugar free Jello; vanilla you may omit.
3. In large mixing bowl stir Jello in two cups hot water until dissolved. Add vanilla if desired, cut cream cheese into chunks and add to bowl. Mix with electric mixer until completely blended. Add cold water and mix well. Pour into pie plate and place in refrigerator for two to three hours.
Nutritional information, per serving.
Carbs: 1
Net Carbs: 1
Jello Dessert
* 16 oz Sour Cream
* 1 large sf jello mix
* 2 c heavy cream
* 4 pk Splenda
1. Whip your whip cream adding splenda when whip cream comes to peaks add the jello and whip and then the sour cream. If you are adding fruit fold it in. Refrigerate for 1 hour before eating.
2. **If you add fruit, be sure to calculate the carbs**
Recipe as above has 39 total carbs
Nutritional information, per serving.
Carbs: 6.5
Net Carbs: 6.5
Chocolate Cherry Cheese Pie
* 3 oz sf cherry jello mix
* 1 c hot water
* 16 oz softened cream cheese
* 4 pk Splenda
* 2 T sf chocolate pudding
In large bowl mix jello and hot water until dissolved. Add cream cheese and Splenda. Mix with electric mixer until smooth. Add chocolate pudding and mix well. (very small lumps of pudding are O.K. and actually enhance the treat.) Pile into glass pie plate, level with spatula and chill for two to three hours. Cut into eight to ten pie shaped wedges and enjoy.
Nutritional information, per serving.
Carbs: 3.5
Net Carbs: 3.5
Strawberry Mousse
* 1 c heavy cream
* 1 1⁄2 c Sour Cream
* 4 pk Splenda
* 1 pk sf strawberry jello
* 4 strawberries
1. Use Large pkg of Jello, Strawberries cut in small thin slices.
2. In a large bowl put the Whipping cream whip adding splenda until it can go into stiff peaks. Then add remaining ingredients and whip till thouroughly mixed.
3. put in dessert cups and garnish with a few strawberries.
Nutritional information, per serving.
Carbs: 2
Net Carbs: 2
Philly Cheesecake-Low Carb Style
* 1 3⁄4 c crushed low carb cookies
* 1⁄3 c Melted Butter
* 1 1⁄4 c spelnda
* 3 pk softened cream cheese
* 2 t vanilla
* 3 Eggs
* 1 c Sour Cream
1. crushed Low Carb Cookie of your choice (optional)
2. Splenda, divided (use only 1 cup if you are not using a crust)
3. I used BREAKSTONE'S or KNUDSEN Sour Cream
4. MIX crumbs, butter and 1/4 cup splenda in bowl. Press on bottom. Set aside.
5. BEAT cream cheese, remaining spleanda and vanilla in bowl with mixer on high until creamy. Beat in eggs, one at a time. Blend in sour cream. Pour in pan.
6. BAKE at 350 F for 60
Nutritional information, per serving.
Carbs: 4
Net Carbs: 4
Peanut Butter Pie
* 1 c chopped pecans
* 8 oz softened cream cheese
* 1 1⁄2 c peanut butter
* 1⁄2 c heavy cream
* 1⁄3 c Splenda
* 1 t vanilla flavoring
1. Crust, use 1 c chopped pecans (or nut of your choice); Topping: Whipped Cream
2. Spread pecans into 9x9 dish to form crust.
3. Mix all filling ingredients until smooth. You may want to add more or less Splenda or peanut butter to taste. Drop by spoonfuls onto pecan crust. Carefully spread the filling to even it out. Spread a thin layer of whipped cream on top. Cover and refridgerate for an hour before serving.
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