Yummy Low Carb Breakfast Pudding

 

This recipe has been around for a while!  But there’s a reason for that…it’s yummy and filling!

CJ’S BREAKFAST PUDDING

1/3 cup ricotta cheese (I use cottage cheese)
1 egg
3 Tbs. heavy cream
1 Tbs. flax meal
sugar free Maple syrup (I also add a packet of Stevia to sweeten)
Dash of cinnamon

Put first three  ingredients into a sauce pan and cook until thick, kinda like a cream of wheat consistency.  Stir in Stevia and flax meal.  Top with sugar free breakfast syrup and a pat of real butter if desired.   Serve warm.

*Recipe found at Low Carb Friends.

 

 

It’s Almost Thanksgiving! Holiday Hits

It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night.  Good times and good food.

I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on!  I wish I could just push a button and have a post with pictures pop up.   Wouldn’t that be so neat?!

I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.

I’m so thankful for all my faithful readers and visitors.  Thank you for being here!

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I wanted to share some recipes that are already posted here that are great for the holidays.  I seem to make some of the these dishes over and over again ’cause they are so good!  :)

For those not so worried about their blood sugar…

Nutter Butter Banana Pudding

Brownie Crusted Butterfinger Cheesecake

Sopapilla Cheesecake   yum!

Coconut Macaroons

Easy Peanut Butter Fudge

Applesauce Nut Cake     (no eggs!)

Easy Chess Pie

Old Fashioned Chocolate Cream Pie

Banana Cake with Cream Cheese Frosting

 

Cheesy Broccoli Rice Casserole

Heavenly Yeast Rolls

***

And now for some LOWER CARB treats…

Cheesy Roasted Cauliflower with Bacon

Pumpkin Pie

Butter Pecan Creme Brulee

The best Chocolate Chip Cheesecake ever!

Blender Coconut Pie

Carbuik Muffins

Peanut Butter Chocolate Chip Muffins

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

More Low carb links:

LOW CARB

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Have a very safe and happy Thanksgiving!

My Baked Fudge ~ Sugar Free

When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.

My family likes the individual Molten Chocolate Cakes I make for them.  So do I!  But…I don’t need the sugar, so I set about making something similar for myself.

I checked to see what ingredients I had on hand and this is what I came up with.  I had no idea if this would work without flour or an egg, but guess what?!  It did!

It’s actually very yummy, especially with a little sugar free ice cream on top.  The individual serving size is just the right amount for a single serving.  It satisfies and when its gone…it’s gone.

On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.

In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like.  I added  Splenda to taste and about a tablespoon of unsweetened coconut.  I know this all sounds kinda weird, but it worked for me!  lol

I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.

I put it in a 400º toaster oven for about 15 minutes.  The crust on top looked just like a brownie!  And inside it was all gooey.  Yum-yum!

See all that warm, gooey, yumminess!

Linking to:

Happy St. Patrick’s Day!

Happy St. Patrick’s Day to you

and

Happy Birthday to one of my dearest friends, Laura!

Here’s a Lime Jello Salad I made

just in time for this holiday!

My Quick Lime Jello Salad

1 cup small curd full fat cottage cheese

1 small box of sugar free lime jello

1/2 cup of whipping cream

Dissolve jello in lightly beaten whipped cream, add the cottage cheese and mix well.  Pour into small container and chill until set.

* This is pretty rich and I’m only able to eat about 1/3 of a cup at a time.  It was nice for a quick treat, but nothing like Mom’s Lime Jello Salad with pineapple, marshmallows and nuts!  Her’s was the best.

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Sharing with

Induction ~ Day 6

Feeling much better this morning…not nearly as weak as yesterday.   I was down a pound, so that felt good!  :)

For breakfast, I had a Mock Danish.  I’ve tried this recipe once before, but this time it was much better.    I will be posting my recipe and instructions on this blog soon.

In the meantime, here’s a bad cellphone pic to give you an idea of how it looked.

Also, there’s an instruction video and updates on my Induction Page.

Thanks for hanging with me!

The best Chocolate Chip Cheesecake ever!

This is absolutely one of the best

Chocolate Chip Cheesecakes

I’ve ever tasted!

A few days before, I had made some low carb almond flour brownies.  They were okay, but nothing to write home about.  I hated to waste, so I decided to recycle what was left of the brownies.  I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips!  So I drug out this recipe I have used before, along with a 9″ spring form pan.  I’m so glad I did!

Chocolate Chip Cheesecake with Brownie Crust

Crust:

I crumbled my leftover brownies in a bowl along with an egg and mixed it well.  I pressed that mixture into the bottom of the spring form pan to form the crust.

Cheesecake:

2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular  Splenda
1 tsp vanilla
1/2 cup sugar free chocolate chips

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.  Cool in the oven for a few hours. Refrigerate overnight.

This cheesecake makes several servings and even a small slice is very satisfying.

Note:  If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.

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Pumpkin Chocolate Chip Softies

A few weeks ago, I tried baking some chocolate chip cookies.

The only problem was, I couldn’t find any sugar free chocolate chips so I made my own.  They promptly melted when I added them into my batter.  The cookies were still tasty, but not quite what I was looking for.

Upon finding some Hershey sugar free chocolate chips,  I was really excited to be able to make a “real” chocolate chip cookie, the low carb way.

I remembered my low carb biscuit recipe and decided to make this cookie basically the same way with a few tweaks.  I was very pleased with the results and will be making these again.

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.

Drop by a teaspoon onto a lightly buttered baking sheet.

Bake at 350º for 10-12 minutes.  Remove from oven and cool.

Pumpkin Chocolate Chip Softies

1  1/2 cups Carbquik

1 cup granulated Splenda

2/3 cup sugar free chocolate chips

1 tsp baking powder

1/2 cup pumpkin

1 egg, beaten with a fork

1/4 cup heavy cream

1 tsp vanilla

1 tsp cinnamon

1 tsp pumpkin pie spice

Pinch salt

Mix the egg, cream, pumpkin, and vanilla.  Next add the Splenda, salt, and spices.  Mix Carbquik and  baking powder together, then combine it with the egg/pumpkin mixture.  Finally, gently stir in the chocolate chips.  Drop by a teaspoon onto a lightly buttered baking sheet.  I used my well-used small round pan since I was testing this recipe in my toaster oven.

Bake at 350º for 10-12 minutes.  Remove from oven and cool. Store in a covered container.  Makes 14-16 small cookies.

* These cookies have a soft cake-like texture and I thought they were great right out of the oven.  Several hours later, they were even more delicious!  The chips had hardened and the cookies had a sturdier texture.

If low carb is not for you, try adding some pumpkin and spices to your favorite chocolate chip cookie recipe for a tasty treat.

. . . . . . . . . .

Today I’m partying with these crafty people

Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

 

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.

.

Blender Coconut Pie

4 eggs
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.

Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.

.

Recipe courtesy of the  Low Carb Friends Recipe Board.  For more reviews and variations of this recipe visit the thread found here on LCF.

 

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I’m also joining a Link Party over at

 

Sugar Free Butterscotch Cheesecake

 

Low Carb Sugar Free Butterscotch Cheesecake
 
Crust:
1 1/2  cups total of very finely chopped pecans, almonds, & sugar free coconut
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon
Place the finely ground nut mixture, 3 pks of Splenda, the butter and cinnamon in a food processor and combine thoroughly. Press the crust mixture in an 8 x 8 glass dish. Bake for 10 minutes and then cool.
 
The Cheesecake Filling:
1 small package sugar free butterscotch pudding (or your favorite flavor)
1 cup heavy whipping cream
1 cup water
1 each 8 oz cream cheese
 
Mix all ingredients together until no lumps are left.  Pour over the baked crust.  Chill until set.  Servings: 9

Menu Plan Monday

(Low Carb Menu plan)

Chicken Fettucini Alfredo (using Dreamfields pasta), green beans

 

Deer Tenders, green beans, Ramen noodles for the carb eaters

 

Jamie’s Boneless Chicken Wings , green salad, Low Carb Cheesecake

 

Steak & Onion Salad

 

Deep Dish Pizza, green side salad

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For more great meal plans, visit Menu Plan Monday.

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

4 Voortman Sugar Free Chocolate Chocolate Chip Cookies

5 Murray’s Sugar Free Peanut Butter Cookies

1 Cup Almond Flour

3 Tbsp Granulated Splenda

6 Tbsp Melted Butter

1 Oz. Un-Sweetened Baking Chocolate Bar

1 Tbsp Semi-Sweet Chocolate Mini Chips

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda

¼ Cup Splenda Brown Sugar Blend

4 Large Eggs

½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter

1 Tbsp Pure Vanilla Extract

1 Cup Sour Cream

8 Reeses Sugar Free Miniatures

2 Oz. Un-Sweetened Baking Chocolate Bar

½ Cup Semi-Sweet Chocolate Mini Chips

 

 

Directions:

 

1. Preheat Oven to 350 degrees
2. In a food processor, pulse cookies until small crumbs.  Remove and place in bowl and mix in almond Flour and Splenda.  Stir with spoon until well mixed.  Add melted butter; mix well and press into bottom of spring form pan. 
3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
4. Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth.  Add peanut butter and vanilla and mix until creamy.  Add sour cream and finish mixing.  With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
6. Bake for 60-80 minutes.  Time will vary depending on oven.  Do not overcook, the middle should be almost set.  Insert a toothpick into center and you should have a small amount of filling on toothpick
7. Run knife around the edge and cool before removing the pan outer ring.  Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.

 

20 small servings = 13 carbs per serving

 

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.  My high-carb loving Handyman didn’t agree, which was fine by me.  I got to eat the whole thing all by myself and didn’t have to worry about even my kids getting into it.  Yeah!  It lasted a week so I was glad to have dessert ready for when I had those sweet cravings which is most of the time.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my springform pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla
3 T semi-sweet mini choc chips or
chopped up SF chocolate bar

Place the finely ground pecans, 2 pks of Splenda, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a springform pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle . Cool in the oven for
a few hours. Refrigerate overnight.

ORIGINAL RECIPE:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.