Since I am preparing to go back to low carb and as I mentioned yesterday, I am a little lost on gfcf low carb treats, I did what I always do when a food issue has me stumped. I researched. I hunted and thought and looked through all my low carb recipes to see what would fit. And lucky me, below I have listed what I have come up with so far. I am of course still searching and would love to know about any suggestions you may have, but in the meantime, I thought I would share what I have found:
Mug O’ Cake
* 2 Tablespoons organic golden flax meal, freshly ground
* 1/2 teaspoon baking powder
* 1 teaspoon stevia extract (or to taste - each brand is different) (I am trying 2 - 3 Tbsp Splenda)
* 2 Tablespoons unsweetened cocoa powder
* 1/2 teaspoon pure vanilla extract
* 1 large organic egg
* 3 Tablespoons organic virgin coconut oil, melted
* 2 Tablespoons water
In a 4 cup measuring cup, place all the dry ingredients and whisk together with a fork or small whisk.
Add in wet ingredients and whisk briskly to fully incorporate ingredients until smooth.
Use glass measuring cup, or any microwave-safe 16 ounce cup container. I like to use over-sized (16-ounce) coffee mugs. Microwave uncovered on HI for 2 minutes. Let cool 5 minutes. Serve in mug.
Low Carb Almond Cookies Recipe
25 min | 5 min prep
SERVES 16 -18
* 2 cups almond flour
* 1/2 cup Splenda Sugar Blend for Baking
* 1/2 cup softened butter (I use diary free subsitute) (if you want cookie that holds together a little more easily replace 2 tablespoons of butter with 1 l)
* 1/2 teaspoon salt (if using salted butter, omit salt here)
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 1 egg (optional)
1. Preheat oven to 300°F.
2. Using and electic mixer blend softened butter for a minute. Add remaining indredients and mix together.
3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5. Let cool on sheet for 5 minutes before removing.
6. For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
Serving Size 1 (10g)
Recipe makes 16 servings
Calories from Fat 51 (98%)
Total Carbohydrate 0.1g 0%
Dietary Fiber 0.0g 0%
Low Carb Snickerdoodles Recipe
1½ hours | 15 min prep
* 1/2 cup butter (I use diary free subsitute)
* 1 1/2 cups almond flour
* 1 cup Splenda sugar substitute
* 1 egg
* 1/2 teaspoon vanilla
* 1/4 teaspoon baking soda
* 1/4 teaspoon cream of tartar
* 2 tablespoons Splenda sugar substitute
* 1 teaspoon ground cinnamon
1. In a mixing bowl beat butter with an electric mixer on
2. medium to high speed for 30 seconds.
3. Add about half the flour, the 1 cup Splenda, the egg, vanilla, baking soda, and cream of tartar.
4. Beat until thoroughly combined.
5. Beat in the remaining flour.
6. Cover and chill for 1 hour.
7. Combine the 2 tablespoons Splenda and the cinnamon in a small bowl.
8. Shape dough into 1 inch balls (should make about 30 balls).
9. Roll balls in the Splenda-cinnamon mix and place 2 inches apart on an ungreased cookie sheet.
10. Bake at 350°F for 10 to 12 minutes.
Low-Carb Wheat Thins
These are great with dips, spreads, and soy cheeses. Because they're made with almond flour, they're low-carb and soy-free.
30 min | 5 min prep
SERVES 5 , 40 crackers
* 1 egg white
* 1 cup almond flour
* 2 teaspoons Splenda sugar substitute
* 1 teaspoon garlic salt
1. Preheat oven to 325 degrees.
2. Mix all ingredients together.
3. Transfer dough a silicone mat on a cookie sheet.
4. Cover with waxed paper and roll out with rolling pin, glass, or can. The dough should be quite thin and of an even thickness.
5. Remove waxed paper and sprinkle with additional garlic salt, if desired.
6. Score dough into squares using a pizza cutter (don't press, or you'll damage your silicone mat).
7. Bake for 15 minutes and check to see if crackers have started to brown. If the edges have started browning, remove those crackers, then put cookie sheet back into the oven.
8. Check crackers at 5 minute intervals, removing any that are thoroughly cooked.
9. Let cool completely and store in airtight container.
Low Carb Pancakes With Soy and Coconut Flour
If you do not like to use soy flour, I'm sure you could substitute almond flour in this recipe. These are slightly dense. You may need to add a few spoonfuls of additional coconut flour to thicken the batter.
25 min | 5 min prep
SERVES 10 , 10 small pancakes
* 1 cup soy flour
* 1/3 cup coconut flour
* 1 tablespoon baking powder
* 2 teaspoons cornstarch
* 1 teaspoon stevia powder (more if you like a sweeter pancake)
* 2 tablespoons oil
* 2 eggs
* 1 1/2 cups soymilk (vanilla)
* 1 teaspoon lemon juice
1. Mix wet ingredients and mix dry ingredients.
2. Pour wet into dry ingredients and mix just until combined.
3. This batter will be thicker than normal pancake batter.
4. Cook in pan/griddle on med heat with oil. (it will not 'bubble' like regular pancakes).
5. Flip when underside is browned.
6. The middle of these pancakes will feel a bit soft on the inside. Once cooled a bit, it will firm up.
Berry Crunch Top Muffins
Makes 12 muffins
2 cups blanched almond flour
1/8 to 1/4 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon lemon zest
1/2 cup extra virgin olive oil
3 cage-free organic eggs
1/2 cup erythritol or preferred sugar-free sweetener
1/2 teaspoon pure NuNaturals stevia extract
1 teaspoon lemon extract
1/8 cup lemon juice
1/8 cup lite coconut milk
1 cup blueberries or raspberries
oat flour, for dusting (optional)
For Crunch Topping (optional):
2 tablespoons non-hydrogenated shortening or unsalted butter
2 tablespoons coconut milk
1/2 cup blanched almond flour
2 tablespoons golden flax meal
2 tablespoons erythritol
1/4 teaspoon blackstrap molasses
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon stevia extract
Preheat oven to 350 degrees Fahrenheit.
Mash together the ingredients for the topping with a fork, then stick it in the freezer while you make the muffins. Whisk together wet ingredients plus the erythritol in one bowl. Stir together the dry ingredients in a different bowl. Add the wet to the dry ingredients, whisking until incorporated. Coat berries with a light dusting of oat flour (to keep them from sinking), and gently fold 3/4 of them into the batter. Fill muffin cups 3/4 of the way full, and sprinkle remaining berries over the tops. Pinch off bits of the cold topping, dropping them over the tops of the muffins. Bake for 25 to 30 minutes, or until puffed and golden brown. Let cool until lukewarm, then turn muffins out of the silicone muffin cups (if using) so the tops are facing down. After completely cooled, store in baggies or tupperware with paper towels.