Tag Archives: sugarfree

Maple Snickerdoodles ~ Low Carb • Grain Free • Sugar Free

This delicious cookie is perfect for a cookie swap or with a cup of morning coffee.

snickerdoodles

MAPLE SNICKERDOODLES

½ cup unsalted butter, softened
2 eggs
2 cups almond flour
2 tablespoons coconut flour
1½ cups sweetener (Truvia or Swerve)
½ teaspoon vanilla extract
½ teaspoon maple extract
1 teaspoon baking soda
dash of sea salt

For coating: Mix 1/4 cup sweetener and 1 tablespoon cinnamon

Preheat oven to 350º.

In the bowl of your mixer, cream together butter, sweetener, eggs and extracts.
Add flours, baking soda and sea salt. Blend until dough like texture.
Cover mixer bowl with wrap and chill dough for 20 minutes in the fridge.
While the dough is chilling, mix coating ingredients in small bowl.

Shape chilled dough into balls and roll into coating mixture.  Place on a baking sheet.  Press dough flat with the flat bottom of a glass or a cookie press dipped in the coating mix.  Bake 10-12 minutes or until lightly browned.
Let cool and store in a covered container in the fridge.

Makes 24-26 cookies.

Nutritional info: 1 cookie (if 24 cookies)
Cals 141
Carbs 2.7 g
Fiber 1.25 g

(Trim Healthy Mama – S)

More popular cookie recipes:

Giant One Minute Salted Peanut Butter Cookie
Peanut Butter Cookies

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Butter Pecan Creme Brulee (Low Carb)

eggs

When my sister-in-law blessed me with two dozen farm-fresh country eggs yesterday,

I started digging through my old low carb recipes.  I had a breakfast custard recipe in mind, but ran across this creme brulee recipe.  I would love to find out the recipe creator, so I can give them thanks and proper credit. *Updated – I found out the recipe’s creator is named Roni.  Thanks that for info, Linda Sue.

(see how I store/display my farm fresh eggs! )

I found this particular recipe several years ago on one of my favorite low carb sites.  Some of the absolute best cooks congregate on the recipe board at Low Carb Friends!

I used my Pampered Chef Prep Cups (with storage lids) to bake the creme brulees.  Not fancy, but servicable.

custard

I sprinkled a little nutmeg on the creme brulee before baking, like the breakfast custard recipe calls for.  Not sure why, since I planned on topping them with praline pecans.

Don’t you just love the sound of praline pecans?!

creme-brulee

Butter-Pecan Creme Brulee

2 cups heavy whipping cream
4 egg yolks
1/2 teaspoon vanilla extract
Dash of salt
1/2 cup granulated Splenda (or 1 scoop KAL Stevia, erythritol or sweetener of your choice)

In a medium sauce pan, heat cream over medium heat, just until bubbles start to form.
Remove from heat and let cool slightly.
In a bowl, whisk together egg yolks, vanilla, salt and sweetener.
Gradually whisk in cream. Using a mesh strainer, strain mixture.
Divide into four custard cups (you can use some like these.)
Bake in a water bath for 30-40 minutes at 350ºF. 
Custards should be set, but still jiggly.  Chill for one hour.
Make butter-pecan topping and divide between between cups.
Refrigerate for four more hours or overnight.

Butter-Pecan Topping:
1 tablespoon butter
1/8 cup pecans – finely chopped
1 teaspoon Splenda or your favorite sweetener

Melt butter.
Stir in pecans and Splenda.
Heat just until nuts begin to color, being careful not to burn.

This is definitely a keeper! The butter pecan topping is delcious!  I think I will double or triple the topping recipe next time, so it will completely cover the top of each creme brulee dish.

See another low carb dessert.

 

 

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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.

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

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
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 extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, 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 FROM THE BOOK:

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.

 

 

 

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