Enjoy these Atkins Low Carbohydrate Diet Recipes
How to Prepare: Preheat oven to 350degrees. Line a 9" square baking pan with aluminum foil. Butter the foil.
Stir together the Nut Flour and 3 T splenda. In a separate bowl, sift together Carbolite bake mix, baking powder, cinnamon, cloves and salt. Set both mixtures aside.
Combine the butter, 1/2 c. Splenda and the vanilla in a large bowl. Using and electric mixer set on high speed, beat until light and fluffy. Add the egg yolks and beat until fluffy. Reduce the speed to low and add the nut and flour mixtures and mix until just blended (it will be crumbly-ish)
Spread 1 3/4 c of the batter into the prepared pan. Top with a thin layer of preserves, leaving a 1/2 inch border. Spoon the remaining batter into a pastry bag fitted with a 1/4" plain tip. Pipe the batter in a lattice patter atop the preserves. (i made little ropes of batter and laid them on top). Refrigerate for 20 min.
Bake until the preserves begin to bubble and the
crust is just firm to the touch, about 40 min. let cool in pan on wire rack.
Using the foil, lift the sheet from the pan. Peel back the foil sides. Cut into 20 squares. Sprinkle a little Splenda on top (lift you would powdered sugar). Makes 20 bars. NOTES : Counts for bake mix and preserves not included in totals. I found apricot preserves at 6g per T - total 24g.
Serves:8,8 CarbsPerServing:42g carbs total Effort:Easy
Crust 1 cup Atkins Bake Mix -- (Sorry -soy flour would be too heavy...) 1 stick butter -- softened 1/4 cup artificial sweetener -- splenda Filling: 3 eggs 1/2 cup artificial sweetener -- splenda 4 tablespoons lemon juiceTopping 1 tablespoon artificial sweetener -- splenda 3 ounces cream cheese 1 tablespoon lemon juice
How to Prepare: Put these 3 things in a food processor and process in pulses until crumbly. Press into a 9X13X2 cake pan that has been sprayed with Pam. Bake in a preheated 350f oven for 15 minutes or until just browned. Let cool while you prepare the filling.
Beat these 3 ingredients together well. Pour over slightly cooled crust and put back in oven for 20 minutes or until set (depends on your oven - may take as long as 30 - watch carefully). This is not as thick as traditional lemon bars -but you *could* dou ble the filling ingredients if you're bold;)).
Allow to cool - then blend:
And drizzle over bars. Makes 24 3"x1 1/2" bars(approx)
CarbsPerServing:4g carbs total Effort:Easy
1/2 cup heavy cream 1 tablespoon sugar free pudding or mousse mix2 teaspoons artificial sweetener -- or less
How to Prepare: Whip that cream nice a
fluffy, THEN add your pudding mix (gets hard fast) the splenda if needed I used 1 tsp, freeze on a cookie sheet on wax paper.
Same idea as other similar recipes, but less carbs. No bitter aftertaste from the cocoa powder too.
14 big 'cookies' NOTES : Carbs for pudding or mousse mix not included
-adjust accordingly Cool Cookies
Serves:10,10,8 CarbsPerServing:13g carbs total Effort:Easy
2 cups heavy whipping cream1 serving sugar free chocolate pudding
How to Prepare: Whip whipping cream until thick consistancy (sorta like cool whip) blend in the pudding mix drop on cookie sheet by teaspoon, put in freezer until frozen, then store in a freezer bag
Makes about 50 "cookies" NOTES : Carbs for pudding not included in above total due to unknown quantity - adjust accordingly
Chocolate Praline Bar
Serves:8 CarbsPerServing:6g carbs total Effort:Easy
1 ounce unsweetened baking chocolate -- or semisweet 2 ounces Unsalted Butter 4 tablespoons Peanut Butter1 tablespoon heavy cream -- to taste, optional Splenda to taste (optional if using semisweetened) 4 ounces nuts -- ground or finely chopped in grinder
How to Prepare: Melt chocolate in Microwave and stir, add butter and PB, melt ans stir to combine. Heat only util just melted. Add cream and Splenda if using. Grind nuts and stir in.
Spread into large thin slab on baking paper on a tray and freeze for a couple of hours. Cut into small squares and store in bag or box.. I get at least 40 squares less than 0.5g each ! They are very rich so I just find 1 or 2 a night are enough to satisfy my sweet craving. I eat them straight from the freezer, they keep their Īcrispā that way.