Archive | April, 2014

Perfect Low Carb, Chocolate Cupcakes

26 Apr

Perfect Low Carb, Reduced Sugar, Chocolate Cupcakes

 

Cupcakes have 2.5 grams net carbs without the frosting.

 

 

 

CUPCAKES

INGREDIENTS

1/2 cup unsweetened applesauce
1/4 cup heavy cream
1/4 cup water
4 eggs
2 cups finely ground almond flour
1/3 cup vanilla whey protein powder
1/4 cup dark cacao
1 tsp baking powder
1/4 tsp salt
1 1/4 cups stevia in the raw blend (or sweetener to equal 1 1/4 cups sugar) Continue reading

Low Carb Shrimp Fettuccine for One

22 Apr

low carb shrimp fettuccine

Only 8 grams net carb per serving including noodles

INGREDIENTS

1 tbsp butter
175 grams shrimp
1/4 cup red pepper, chopped
2 tbsp cream cheese
2 tbsp heavy cream
1/2 tsp crushed garlic
1 tbsp parmesan cheese
50 grams Explore Asian Mung Bean Fettuccine

 

DIRECTIONS

Cook fettuccine.

Meanwhile,
melt butter in skillet over medium high heat. Cook shrimp. Add peppers and cook until softened. Add garlic.
Stir in cream cheese. Add cream and parmesan.
Toss with hot drained noodles.

Serves 1 – 2

Nutritional Info

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 660.2
  • Total Fat: 36.0 g
  • Cholesterol: 441.2 mg
  • Sodium: 685.9 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 10.8 g
  • Protein: 64.8 g

Low Carb Nanaimo Bars

19 Apr

Low Carb Nanaimo Bars

 

Only 2.5 grams net carb per bar

 

INGREDIENTS

Bottom Layer
½ cup unsalted butter. melted
¼ cup granular sweetener (or sweetener to equal 1/4 cup)
5 tbsp. cocoa
1 egg beaten
1 3/4 cups almond meal
1 cup coconut

Second Layer
½ cup unsalted butter
3 tbsp cream
2 Tbsp. vanilla custard powder
2 cup powdered sweetener to equal 2 cups sugar (powdered in a nut or coffee grinder. measure before grinding)

Third Layer
4 oz NSA chocolate chips (I used Lily’s)
2 Tbsp. unsalted butter

 

DIRECTIONS

Bottom Layer.
Combine and press firmly into an ungreased 8″ x 8″ pan. Bake at 350 degrees for 8 minutes. Allow to cool completely.

Second Layer
Cream butter, cream, custard powder, and powdered sugar together well. Beat until light. Spread over bottom layer.

Third Layer
Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Makes 24 bars

 

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 194.4
  • Total Fat: 17.6 g
  • Cholesterol: 32.9 mg
  • Sodium: 67.9 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.3 g

 

 

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