Low Carb Recipes

 

Quick and Easy Low Carb Bread 1/4 cup flax seeds -- meal 2 tbsp walnut meal 1/2 cup soy protein Isolate -- plain 2 lg eggs 1/2 tsp salt 1 tsp baking powder 1/2 cup heavy cream 1/4 cup seltzer water Preheat oven to 350 F, or180 C. Generously butter a standard loaf pan. Beat all ingredients for 1-2 minutes using a food processor or electric mixer. Pour into pan and bake 25-30 minutes until middle of loaf springs back to the touch. Enjoy. Low Carb Chocolate Chip Cookies 1 ½ Cups Softened Butter 60 Packets Splenda Sweetner 2 Cups Soy Flour (or substitute ¾ Cup Nut Meal and ¼ Cup Flaxseed meal and 1 tsp. baking powder for 1 Cup Soy Flour) ½ Cup Soy protein powder (soy protein isolate) ½ tsp Baking Soda ¼ tsp Salt 2 eggs 2 tsp vanilla 1 Cup chopped walnuts 6-8 oz. sugar-free chocolate chips (or chopped up chocolate bars) Cream Butter and Splenda together. Add eggs and vanilla. Add remaining ingredients except nuts and choc. chips. Mix well. Stir in choc. chips and nuts. Drop tablespoons on ungreased cookie sheet and press down to flatten slightly. Bake at 300 degrees - 15-18 minutes. Makes 70 cookies - 1 net carb each. Sugar-Free Low-Carb Peanut Butter Cake CAKE 3 Tblsp. Butter (melted) 3 Tblsp. Peanut Butter 30 pkgs Splenda 1 Egg ¼ Cup Soy Flour 2 Tblsp. Nutmeal 2 Tblsp. Soy Isolate Protein Powder 2 Tblsp. Flax Meal 1 teasp. Baking Soda 1 teasp. Baking Powder 2/3 Cup Plain Unsweetened Soy Milk 1 teasp. Vanilla dash of salt Preheat Oven to 350 Degrees. Grease and flour a metal 8" by 8" Baking pan (I used butter and soy protein powder). Blend all ingredients together until well blended and smooth. Pour batter in baking pan. Bake for approximately 18 minutes or until toothpick comes out clean. Cake will appear darker than normal as the soy and flax tend to darken baked goods. Cool completely before frosting. FROSTING ½ Cup Peanut Butter ½ Cup Butter (melted) 30 pkgs Splenda ¼ Cup Thick 'n Thin - Not Sugar Thickener Mix all ingredients together and beat with a fork until smooth. Refrigerate until thick and spreadable. After cake is cooled and frosting is thickened, frost cake. Refrigerate cake for 1-2 hours. Cut cake into 16 pieces (2" by 2"). 2 NET CARBS PER PIECE Low Carb Peanut Butter Chocolate Chip Cookies ½ Cup Natural Peanut Butter (no sugar added) ½ Cup water 36 Packets Splenda Sweetner 1 Cup Flax seed meal ½ Cup Hazelnut meal (almond meal is OK) ½ Cup Soy protein powder (soy protein isolate) ½ tsp salt 2 tsp Baking Powder ¼ tsp Salt 2 eggs 2 tsp vanilla 1 ½ cups sugar-free chocolate chips Cream Butter and Splenda together. Add eggs, water and vanilla and mix well with mixer. Mix all remaining ingredients (except choc. Chips) in another bowl. Add dry mix to butter mixture. Mix well. Stir in chocolate chips. Drop tablespoons on ungreased cookie sheet. Flatten with a fork dipped in water and press down to flatten. Bake at 300 degrees - 28-30 minutes. ****This recipe is a "spin-off" from my ginger cookie recipe which is a conversion of a conventional recipe. Low Carb Vanilla Ice Cream 6 Cups Vanilla Unsweetened Soy milk (Trader Joe's or Lassen's) 6 Cups heavy whipping cream 90 Packets Splenda 12 tsps vanilla ¼ Cup cold water 11 Junket Rennet Tablets (in the pudding section of the grocery store) Dissolve Junket tablets in cold water and set aside. Put all remaining ingredients in a large pan and heat on the stove to lukewarm (110 degrees - use a candy thermometer) If mixture get too warm let cool before proceeding. Add Junket mixture to ice cream mixture and stir together. Immediately pour mixture into ice cream freezer container. Let stand undisturbed for 15-20 minutes. Churn according to ice cream freezer directions. 2 net carbs per ½ cup Low Carb Chewy Ginger Cookies ½ Cup Softened Butter ½ Cup water 36 Packets Splenda Sweetner 1 Cup Flax seed meal ½ Cup Hazelnut meal (almond meal is OK) ½ Cup Soy protein powder (soy protein isolate) 2 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp salt 2 tsp Baking Powder ¼ tsp Salt 2 eggs 2 tsp vanilla Cream Butter and Splenda together. Add eggs, water and vanilla and mix well with mixer. Mix all remaining ingredients in another bowl. Add dry mix to butter mixture. Mix well. Drop tablespoons on ungreased cookie sheet. Flatten with a fork dipped in water and press down to flatten. Bake at 300 degrees - 28-30 minutes.

All of the recipes on this page have been submitted by:
Kari Mitchell
Bakersfield, CA
karimitchell@earthlink.net

Kari and Low-Carb Cooking,
"I started low-carb eating just over 3 years ago and soon thereafter began experimenting. Many of my ideas came from conventional recipes I liked. I would sit down and "convert" it over using substitutes such as soy flour, soy powder, nut meals, flaxseed meal and Splenda. I have always used Splenda in pkgs because I don't like the texture change the bulk Splenda makes.
I have actually had a lot of fun experimenting. Sometimes the whole pan went to the trash!! But more often than not it turned out good. Several of my recipes are 5th and 6th "drafts." Each time I "tweaked" something until I was satisfied."

Kari and her Relationship with Christ,
Raised in church, attended Christian schools, new the Bible "like the back of my hand," could "talk the talk," but didn't understand the walk. In 2001 I met a lady (now a dear friend and fellow low-carber) who was the "silent witness" who spoke boldly to me without words. Her actions and attitudes convicted me in a way I'll never understand. I began to talk to her and question her and learned that all that I had in my head meant nothing. It was the "heart thing" I was missing. I began my personal relationship with Jesus 3 years ago and have really found out that worldly wealth and riches are so worthless without Him. I am now part of the music/worship team in our church and live each day to worship Him!!

Kari has been a dear and offered if you have any comments or suggestions feel free to email her at karimitchell@earthlink.net


Psalm 80:5
Thou feedest them with the bread of tears;
and givest them tears to drink in great measure.