From a crispy spicy chicken to a sweet rich fudge and soft cookies, here's our collection of low carb recipes for this issue. Now go get cookin'!
This crunchy succulent chicken is great both hot and cold! It makes good
use of the marriage of traditional french crème fraîche and a good English mustard.
Yes, if you can't find either, you can substitute sour cream and a good brown mustard.
Not sure what crème fraîche is? See definition below.
Roll the chicken in the crumb mixture. Place the chicken pieces in a single layer in a large, shallow baking dish and drizzle melted butter over each piece. Bake at 350°F for one hour, or until the chicken is golden brown and juices run clear when tested with a skewer.
Serves 8 - 3.8 carbohydrate grams per serving.
Crème Fraîche (pronounced "krehm FRESH") is a matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost as solid as room-temperature margarine.
Makes 4 servings — 3.9 grams of carbohydrate per serving.
This soup offers a rich, delicious "chowdery" taste. Want it even richer
and thicker? Whisk a couple of egg yolks into the cream before adding!
Add chicken broth and water and bring to a boil. Drain salmon, (if using regular canned salmon, remove bone pieces and skin,) and flake with a fork. Add salmon, black pepper, Cayenne pepper, and parsley flakes to broth. Return to a boil; then simmer for 10 minutes. Remove from heat and stir in cream.
Garnish with more parsley flakes or with chives.
Serves 6 — 2.8 grams carbohydrate per serving.
Are you a chocolate lover? Try this sugar free yet decadent-tasting recipe
for a lovely, occasional treat, packed with healthy walnuts and a hint of
In a medium sized sauce pan, whisk soy flour with heavy cream until the mixture is smooth. Add the butter, cream cheese, Diabetisweet, chocolate, and cinnamon.
Place the pan over medium heat until the mixture becomes warm enough for the chocolate and cream cheese to begin to melt. Lower the heat to the lowest possible setting.
Continue melting the ingredients for the fudge, stirring as necessary. When the mixture is melted and smooth, add the vanilla and packets of Splenda. Taste the fudge. If it is not as sweet as you like, adjust the sweetness, by adding sweetener of your choice.
Beat the fudge for a minute or two with a heavy spoon. Add the nuts and thoroughly combine. Pour the mixture into the prepared 8 inch square baking dish. Spread it evenly into the baking dish, using the back of the spoon to smooth the surface. If the surface looks a bit greasy with the melted butter, press a paper towel into the surface to remove the excess.
Cool the dish to room temperature. Refrigerate for several hours or until chilled and firm.
Remove the fudge from the refrigerator. Cut into 1 1/2" squares.
Makes 36 (1 1/2 inch) squares of fudge. Each square is 4 grams carbohydrate.
This scrumptious recipe was sent to us by a visitor to share with all of
you. The brazil nuts really make these soft cookies.
In a small bowl, mix oat and soy flour with baking powder and salt. Set aside.
In a food processor, process coconut and nuts until nuts are finely ground. Add flours and Splenda; pulse to combine. Add butter, egg, egg yolk, and extract. Pulse just until dough comes together.
Roll dough into 1/2" balls. Arrange on baking sheet 1" apart. Dip handle of a wooden spoon in the center of each dough ball to form a thumbprint shape.
Bake 8 minutes, until golden and set. Cool on sheet 2 minutes, transfer to wire racks to cool completely. Place 1/4 teaspoon jam in the center of each cookie.
Makes 36 cookies — 1.2 grams carbohydrate per cookie.
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