Low Carb Recipes
"The true test of any low carb recipe is whether those who are not sugar-challenged
Low-Carb Dessert Recipes
Low Carb Information
I pulled recipes from various sites off the Internet, same as most in search of low carb recipes will do at some point. I made the original recipe as stated then made everything a second (sometimes third) time with minor changes to see how versatile the recipes were. At the bottom of each recipe are hints from the IOH Test Kitchen. By reading these commentaries you can see how I play around with basic recipes to make them more suitable to my own personal taste.
If you are new to low carb you might still pine for the real deal. Forget it. Few things in the low carb world can fool anyone, but there are lots of recipes that stand on their own. And almost all recipes can be made better.
I suggest you always prepare a recipe as called for the first time. If you don't like something make subtle changes. Low carb baking is not at all like "regular" baking because you don't use sugar and often use (disgusting tasting) soy flours. Find what you like and don't be afraid to play around with recipes.
Happy carbing, and may your sweet tooth be satisfied, even it not entirely fooled....
Chocolate Angel Food Cake - Approx 26 net grams of carbohydrate in entire cake without frosting.Ingredients:
Preheat oven to 350°F.
whites with cream of tartar. Add 3 packets Splenda and beat until stiff but not
In a separate bowl, mix the yolks with remainder of Splenda and 1/2 package of hot cocoa mix. Add 1/2 Tbsp cocoa and mix well.
Take a spoonful of white mixture and blend into yolk mixture. Pour the yolk mixture over the whites and sift the remaining Swiss Miss mix, cocoa powder, chocolate protein powder and soy flour over this. Fold all of this together, gently and spoon into a small Bundt pan or loaf pan that has been sprayed with nonstick spray. Bake at 350°F for 20 minutes or until firm. Do not over bake. Frost with chocolate frosting or peanut butter frosting if desired.
IOH Test Kitchen: It is hard to get any non-sugar fortified baked goods to either crisp (as in cookies) or rise and fluff (as in bread and cakes). This recipe has a slight soy taste (something I detest in low carb baking). Substituting almond flour alters nutritional values but keeps it low-carb and gives the cake a more "real" taste. Neither version was light as a true angel food cake with real (ahhh good old days) sugar. But in all fairness to other low carb bakers, I am not a fantastic cook and you might be able to get this puppy to fluff better than I did.
I also have found Splenda alone is usually not worth baking with; it does not bake as well as "evil" sugar and still shouts "fake" aftertaste to me. Try using the Splenda mix (part sugar) for a reduced-carb treat and just eat a smaller portion. If you value taste it is worth adding a little 50/50 mix. If you are craving sweets but wish to remain totally true to low carb, cheesecakes tend to be a better bet, but are higher in fat content. Also, I found adding 1/2 package of white chocolate (not instant, the kind you cook) pudding and 1/2 teaspoon vanilla extract improved the overall taste by helping to mask the soy flour aftertaste.
French Silk Pie - Carb Count: Recipe Total 11 grams of carbs,
Carbohydrates Per Serving 2.9 grams of carbs
IOH Test Kitchen: If you love chocolate and miss the high carb way in which its rich delicious texture pleases the palate, saturates the senses, acts as a substitute for... sorry. I digress. Anyone who knows me also knows I have a chocolate fixation and am forever seeking new ways to incorporate it into my boyfriend even once gave me chocolate scent pens and chocolate bath soap so I could just bask in the scent with a smile dreaming of former high-carb days laced with M&Ms and brownies and ... Sorry. Another digression.
This silk pie is the latest edition to my chocolate dreams. But it is incredibly rich and if you have a problem with fat, I would suggest omitting the butter and replacing it with 1/2 cup low fat whipped cream cheese. The taste will be more reminiscent of a cheesecake than pie but you will have less fat, ergo, less tummy upset.
Delicious Low-Carb Shakes from Drugstore.com
Cinnamon Meringue - Carb Count: Recipe Total 5.7 grams of carbs, Carbohydrates Per Serving
1.4 grams of carbs
In a medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees F for 30 minutes.
IOH Test Kitchen: These were a lot of fun to make and even the kids enjoyed dropping the batter making little "kissy" peakys. But like all meringue, there is so much air you want to them all! But at only 5.7 grams of carbs for the entire batch, go ahead, be a pig (I was). I did feel that adding less Splenda helped the overall flavor, but again, I am not big on "sweet taste overkill." This recipe also was great with minor changes to incorporate chocolate (1/4 cup unsweetened cocoa powder), and even without the cinnamon and almond extract, and simply adding vanilla extract instead. This is a good one to play around with and even I did not mess it up!
Custard Pecan Pie - Makes 8 servings. 12 carbs per serving (including crust.)Ingredients:
Prepare nuts first:
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 recipes 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, and added a lot more pecans than was called for because it just did not seem like enough!
Basic Low Carb Pie Crust - Entire crust has 30 grams carbs made with whey powder; 37 made with soy flour.
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. The nuts begin to carmelize adding a natural sweetness.
My crust version is more streudal-topping like than a traditional pressed pie crust so here is another example of how one recipe can give you ideas for something entirely different. After browning, add your pie filling and finish baking. However, this crust does best (IMHO) when completely cooked and complimented by adding a no-cook pie filling. No-cook pie fillings tend to taste more like the real thing because they require less sweetener and don't change to a chemical taste when baked.
Pumpkin Crème Brûlèe - Makes 14 servings. 3 net grams of carbohydrate per serving.
(This recipe can be cut in half to make 6-8
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.
Setting ramekins in ice keeps the custard from becoming reheated when
caramelizing the top.
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!
Splenda is an artificial sweetener that you use just like sugar (it measures the same, so you can substitute any recipe with the same measurement). You can purchase it at any grocery store in the same aisle that you would find sugar and other artificial sweeteners (like Equal or SweetnLow). It is made from sugar and can handle the heat of baking (unlike sweeteners made from aspartame).
The Atkins Diet enter has done research that indicates sweeteners that contain aspartame (such as NutraSweet and Equal) stimulate insulin production (leading to unstable blood sugar, irritability and carbohydrate cravings). Sweeteners that use sucralose (marketed as Splenda) and saccharin (such as Sweet'nLow) have not been shown to stimulate insulin production.
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.
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Page Updated 02/03/2006