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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:

Low Carb Diets

  *Atkins's Diet
  *Protien Power
  *Carbohydrate Addict's Diet
  *Somersizing
  *The Zone
  *Sugar Busters
  *Schwarzbein Principle
  *Body for Life
  *South Beach Diet
  *Fat Flush Plan

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!"
Lahle Wolfe, Queen of Low Carb

Carb & Nutrtion Calculators - A Must See!

 

Ingredients:
  • 1 unbaked pie shell (See Pie Crust recipe)
  • 1 cup pecan pieces
  • 2 Tablespoon butter, melted
  • 1/4 teaspoon caramel extract
  • 1/4 teaspoon vanilla extract
  • 2 Tablespoon Splenda
  • 1/4 teaspoon cinnamon
  • 4 eggs
  • 1/2 cup water
  • 3/4 cup heavy whipping cream
  • 1 cup Splenda
  • 2 teaspoons liquid Sweet-N-Low
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoon caramel or maple extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon xanthan gum
Prepare nuts first:
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 350F.
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 350F 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.

Basic Low Carb Pie Crust

Ingredients:
  • 3/4 cup plain whey protein powder or soy flour
  • 1/4 cup oat flour
  • 1/4 cup finely ground almonds (almond flour)
  • 1/2 cup non-transfat shortening or lard
  • 1-2 Tablespoons very cold water
Mix together whey protein powder (or soy flour), oat flour, and almond flour. Cut shortening or lard into flour mixture with two knives or a pastry blender, using a "cutting" motion. It will resemble peas when done. Add water, 1 Tablespoon at a time until dough can hold together. Refrigerate till chilled for easier handling. This dough can be rolled out by putting between two pieces of waxed paper, or you can put the dough in a 9" pie plate and pat it up the sides to the rim. Spray PAM on a pie plate (glass/Pyrex works best) before putting crust in. Oil your hands to make it easier to manage dough if you are using the patting method. If you take the pie crust over the rim, be sure to put aluminum foil or pastry rim-guards around edges to prevent it browing too much before pie filling is done. Pour filling into crust and bake per directions.

If you need a completely baked crust (for cream fillings or no-bake cheesecake etc), pierce crust with a fork and bake at 350F for 5-10 minutes. Watch it closely to prevent burning!

Entire crust has 30 grams carbs made with whey powder or 37 made with soy flour.

NOTE #1: Keep in mind whey protein powder is 2 grams of carbs or less (many are zero carb) and should not be confused with "sweet whey" found in many health food stores (it's very high carb.)

NOTE #2: To add flavor to the regular pie crust recipe, add any ONE of the following (and if your filling is a sweet one, a Tablespoon of Splenda can be nice as well):
  • 2 teaspoons lemon peel
  • 1 teaspoon orange peel
  • 2 Tablespoons baking cocoa
  • 2 teaspoons cinammon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon instant coffee to water

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 Crme Brle

Ingredients:

  • 1 quart heavy cream
  • 2 vanilla beans (split)
  • 1 cup Splenda
  • 1/3 cup Splenda
  • 20 egg yolks (beaten)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon powdered ginger
  • 1 pint pumpkin puree (1 med can pumpkin)
  • as needed Brown Sugar Twin
       AND Diabetisweet (for tops)
(This recipe can be cut in half to make 6-8 servings.)

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 325F.

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 325F 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!

 

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Page Updated 12/24/2005