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 Just because Valentine's Day is supposed to be a time of love, hearts, sweet sentiments and ... sugar, doesn't mean we have to actually hang on to that last one. No, we can make an elegant meal from start to delicious finish and stay true to our way of eating. Let's celebrate our OWN Valentine Heart by keeping it healthy! And yes, we are starting with dessert first. |
Love and Kisses Red Velvet Cake
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This cake remains the number one requested cake from our site, and the
one all our friends (even those not "sugar free") consistently ask for when they
plan a trip to our home. So there's no way we'd fail to include it for
this issue's Valentine Special!
For an elegant presentation, decorate with Valentine hearts, or fresh red strawberries or raspberries — perhaps in a heart shape for Valentine's Day!
Grease and flour (use gluten flour or oat flour) two
8" or 9" round cake pans. Preheat oven to 325°F.
In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt. Set aside. In another large bowl, whip egg whites until soft peaks form. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form. In a small bowl, mix cold water with egg yolks and whisk well. Add oil, vanilla extract and liquid sweetener. Mix cream with vinegar in a small cup to get a mock-sour effect. Then add red food color and stir well. Mix into egg yolk mixture and incorporate fully. 
Add egg yolk mixture to flour mixture and beat till smooth.
Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute.) Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated. Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through. Keep an eye on them and don't over bake. Baking time can vary a bit depending on oven, elevation, etc. Cake is done when lightly golden brown on top and puffed and cracked at edges. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks. When fully cool, assemble and frost with your favorite low-carb frosting or use the following: White Frosting or regular vanilla for a "cream" color Total carbs in whole cake: 110. Cut into 20 pieces for 5.5 grams per slice or 16 pieces for 6.8 grams per slice. |
Cupid's Stuffed Mushrooms
Thoroughly mix the ground beef, horseradish, chives, garlic, salt and pepper in a bowl. Remove the stems from the mushrooms and stuff the caps with the beef mixture. Place the stuffed mushrooms in a shallow baking dish and pour the wine over top. Bake the mushrooms in the pre-heated oven until meat is browned, about 20 min. Serve warm. Makes 3 servings — 3.5 grams of carbohydrate per serving. |
Aged NY Sirloin au Poivre
Cut beef steak into 4 equal portions; press peppercorns evenly into both
sides. Heat 1-1/2 Tablespoons butter in large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140°F) or to desired doneness, turning once. Remove to warm platter. Add shallots to skillet; cook 2 minutes, stirring frequently. Stir in pepper sauce. Add gin; carefully ignite with match. When flames die out, remove from heat, swirl in remaining butter until melted. Pour over steaks. Makes 2 servings — 2.5 grams of carbohydrate per serving. |
 
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We've got the new 
says let
me try a Free Keto Biscotti".
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