Low Carb Sites We Love!
Low Carb Luxury - Great recipes, product store, information, attractive site, and very easy to navigate. Also, features "Low Carb Magazine." Lora, the site's owner, lost 165 lbs on low carb. Her success story is truly inspirational -- even more than my own! I highly recommend this site as a great place to begin low carb information hunting.
Low Carb Cafe - This site appears amatuerish (sorry guys) but has wonderful features, decent recipes and an active online community. Worth taking a look.
From Low Carb Cafe:
50% of all proceeds generated from sales through our site go directly to IPump.org. Your purchases will help buy insulin pumps and diabetes supplies for those in need!
Low Carb Recipes
"Un-Sweets" and Treats
From the IOH Test Kitchen
"The true test of any low carb recipe is whether those who are not sugar-challenged will eat it and ask for seconds!"
In a bowl, melt 2 Tablespoons butter. Then - stirring after each addition - add 2 Tablespoons Splenda, 1/4 teaspoon caramel extract, 1/4 teaspoon vanilla extract, 1/4 teaspoon cinnamon and pecans. Microwave for 30 seconds. Stir. Microwave another 30 seconds; stir, (but keep an eye on them so they don't burn.) Set aside to cool.
Preheat oven to 350°F.
Beat eggs, water, whipping cream, 1 cup Splenda, liquid sweetener, molasses, 1 teaspoon vanilla extract, 2 teaspoon caramel or maple extract, 1/2 teaspoon cinnamon and xanthan gum. Set aside and prepare pie crust if you have not already done so. Pour filling into crust, sprinkle nuts on top and bake at 350°F for 30-40 minutes until set and lightly brown. Chill before serving. Must be kept in refrigerator!
Makes 8 servings. 12 carbs per serving (including crust.)
IOH Test Kitchen: I miss pecan pie. So much that this recipe was a decent stand-in. Xanthan gum is a vital ingredient to any low carb baker (it can be purchased on the Internet) and receipes that call for it seem substantially quality-reduced without it. I found that adding 1 packet of plain gelatin (disolved in 3 tablespoons cold water before adding to the mix) helped make the pie filling a little more solid.
IOH Test Kitchen: Blah. Low carb pie crusts are one more thing that leave you missing the real thing. I prefer nut crusts to flour impersonators. If you stay away from the soy flour this crust is not all bad. However, I preferred using 1/2 cup melted butter instead of lard, mixed in with CarbSense Baking mix and 1/2 cup chopped walnuts (good for diabetes), almonds and pecans. Mix the batter until crumbly and press lightly into pie tin. Bake at 350 until it starts to brown and crisp.
It will be more streudal-topping like than a traditional pressed pie crust. Then add your pie filling and finish baking. This crust does best (IMHO) when completely cooked and complimented with a no-cook pie filling. No-cook pie fillings tend to taste more like the real thing.
Pumpkin Crème Brûlèe
Combine the heavy cream, vanilla and 1 cup Splenda, bring to a boil. Combine the egg yolks and 1/3 cup of Splenda. Add 1/3 of the hot liquid to the egg mixture, stir constantly. Add the egg yolk mixture to the remaining hot cream, stir constantly. Stir in the cinnamon, allspice, and ginger. Fold in the pumpkin puree.
Preheat oven to 325°F.
Fill buttered ramekins 7/8 full, place in a water bath. [Place ramekins in a deep roasting pan and fill pan with enough water to reach halfway up sides of ramekins.] Bake in a 325°F oven until just barely set. Cool 30 minutes, then chill overnight.
Cover the surface of each custard with 1/8-inch of Brown Sugar Twin mixed with Diabetisweet. Set ramekins in a deep roasting pan, surround with ice.*
Caramelize sweeteners under the broiler or with a torch.
*Note: Setting ramekins in ice keeps the custard from becoming reheated when caramelizing the top.
Makes 14 servings. 3 net grams of carbohydrate per serving.
IOH Test Kitchen: If you love pumpkin this is a fabulous recipe -- even my children eat it without knowing it is low carb! I did make changes in the second batch I made by reducing the amount of Splenda. It is a strong sweetener and I prefer a lighter taste. I halved the amount of Splenda in the total recipe as well as the Sugar Twin Brown Sugar -- again, I personally feel a little bit goes a long way.
My first recipe attempt to brown the articificial sweeteners failed (but I am not the greatest cook, I have even burned water!). The second try I added a little bit of melted butter and it worked like a charm and improved the taste slightly. Nothing like adding fat when you take out the sugar!
Page Updated 12/24/2005