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"Christmas is most truly Christmas when we celebrate it
by giving the light of love to those who need it most."
Ruth Carter Stapleton
Norma Jean's Coffee Cake
Every year at Christmas, my mother makes this
wonderful coffeecake. |
This is my (low carb) way of making it.
- 3/4 cup coarsely chopped walnuts
- 6 Tbsp Granular Splenda
- 2 tsp Ground cinnamon
Preheat oven to 350°F and coat a 9-inch baking pan lightly
with non-stick spray.
- 1 1/4 cups vanilla whey protein powder
- 3/4 cup almond flour
- 1 1/2 tsp Baking soda
- 1 tsp Baking powder
- 1/4 tsp coarse salt
- 6 Tbsp Butter at room temperature
- 2 large eggs
- 1 cup granular Splenda
- 1 1/2 tsp Vanilla extract
- 1 cup heavy cream
- 1 1/2 Tbsp Lemon juice
To make Walnut filling, combine all ingredients and blend together
(I put it all in my mini food processor).
To make the coffeecake, combine the protein powder, almond flour,
baking powder and salt in a medium bowl and blend with a wire whisk.
To "sour" the cream, add the lemon juice. Dissolve the baking soda
in the soured cream mixture.
Place the butter in the mixing bowl and beat until light & fluffy on
medium-high speed. Cream in the Splenda and vanilla. Add in the
soured cream. Add in all the dry ingredients until well mixed.
Last, add the eggs, beating in one at a time.
Place half the batter in the pan, sprinkle half the walnut filling
mixture over the batter, and then add the rest of the batter. Top
with the remaining filling. Bake for 25 minutes or until a toothpick
inserted in the center comes out clean. Let cool completely, and store
remaining coffeecake in an airtight container in the refrigerator.
Makes 20 servings. Each serving has 4 grams of effective carbohydrate.
Low Carb House Marble Squares
Another recipe from my Mom. These are named after the famous
chocolate chips, but now they're low carb so that we can
enjoy them too.
Preheat oven to 350°F. Lightly coat a 9x13 pan with nonstick
- 1 cup high-gluten flour
- 1/4 cup vanilla whey protein powder
- 1/2 tsp. Baking soda
- 1/4 tsp coarse salt
- 1/2 cup (or 1 stick) butter at room temperature
- 3/4 cup Splenda
- 1 tsp Powdered white stevia
- 1 large egg
- 1 tsp Vanilla extract
- 1 cup finely chopped pecans
- 4 sugar free milk chocolate bars, coarsely chopped
Combine all dry ingredients in a medium bowl and blend with a wire
Place the butter, Splenda & stevia in the mixing bowl and beat on
medium-high until creamed. Add the egg & vanilla and beat for one
minute. Add the dry ingredients and mix until the dough sticks
together. Add the pecans and blend.
Press the mixture into the pan; sprinkle the chopped chocolate on the top.
Place in the oven for two minutes. Pull out, and using a butter knife,
swirl the melted chocolate in through the batter. Put the pan back in the
oven and bake for about 15 more minutes or until golden brown. Cut into
squares once cool.
24 servings. 5 grams of effective carbohydrate.
Combine coconut, Splenda, Atkins Bake Mix, and salt in a bowl.
Stir in egg whites and almond extract; mix well. Drop by
teaspoonfuls onto lightly greased cookie sheet.
- 1 1/3 cups unsweetened coconut
- 1/3 cup Splenda
- 1/2 tsp almond extract
- 2 Tbsp Atkins Bake Mix
- 2 egg whites
- 1/8 tsp Salt
Bake at 325°F for 20 minutes or until brown around the edges. Remove from
baking sheet at once.
Makes about 18 cookies. 0.5 grams of effective carbohydrate per cookie
Macadamia Nut Cookies
Preheat oven to 350°F. Cover at least two baking sheets with parchment paper
or a silicone-baking sheet.
- 1/2 cup (1 stick) unsalted butter, cut into 5 pieces
- 1 cup finely chopped roasted & salted macadamia nuts
- 1 cup Splenda
- 1 large egg, lightly beaten
- 2 tsp Vanilla extract
- 1/2 tsp coarse salt
In a small saucepan over medium heat, melt the butter and continue heating
just until the butter solids at the bottom turn deep golden brown (not black),
about 5 to 7 minutes. Immediately remove from the heat and pour the melted
butter into a small bowl, making sure to scrape up all the brown bits. Let
cool for about 5 minutes.
Combine all the other ingredients in a medium bowl and stir until blended.
Slowly add the melted butter and stir until all is incorporated.
Drop the batter by slightly heaping teaspoons on the baking sheets, about
3 inches apart. Bake for about 10 minutes or until golden brown. Remove
to a rack to cool.
Make approx. 36 cookies. Less than 1 gram of effective carbohydrate per cookie.
Preheat oven to 350°F. Grease the bottom of an 18x13 pan with butter,
line with parchment paper, grease parchment paper with butter, and
then flour lightly. Set aside.
- 1 1/2 oz. unsweetened chocolate, chopped
- 3 Tbsp Splenda
- 2 Tbsp warm water
- Bake mix or soy flour for the pan
- 9 large eggs separated
- 1 cup Splenda granular
- 6 Tbsp Dutch processed cocoa, sifted
- 1/8 tsp coarse salt
In a double boiler, melt together the chocolate, 3 Tbsp Splenda and water. Let
cool to room temperature.
Whip eggs yolks with a hand mixer until light in color and they begin
to thicken, about 3 to 5 minutes. Add 1/2 cup of the Splenda and whip
until very thick and pale in color, about 2 minutes. Turn speed to
low and blend in the chocolate mixture. Mix in the cocoa and salt
In a separate bowl, whip the egg whites with the mixer until they start
to get frothy and increase in volume. In a steady stream, slowly add
the remaining 1/2 cup of Splenda and whip on medium-high until soft peaks
With a rubber spatula, fold in the egg whites into the chocolate mixture
in three additions. The first addition stir in vigorously, as this will
lighten the chocolate mixture. Then fold in the rest of the egg whites
slowly as not to deflate the volume.
Pour this into the lined pan, smooth with a spatula. Bake at 350°F for
22 minutes or until the cake springs back to the touch.
While the cake is baking, spread out a clean tea towel on the counter
and dust with cocoa powder. As soon as you take the cake out of the
oven, flip it over onto the tea towel and roll remove the parchment
paper. Roll the cake up in the tea towel from one of the short ends,
and then let the cake cool.
Fill a wide pot with 1 to 2 inches of very hot water. In the bowl of an
electric mixer, whisk the egg whites, Splenda and salt until blended.
Set the bowl in the hot water and whisk until the mixture gets hot,
about 90 seconds.
- 2 large egg whites
- 1/2 cup granulated Splenda
- Generous pinch of salt
- 10 Tbsp unsalted butter at room temp, completely softened
- 1 vanilla bean, seeds scraped
- 1 tsp pure vanilla extract
Take the bowl out of the water and using an electric
mixer on medium-high speed, whip the whites until cool and thick,
2 to 3 minutes. Reduce to medium speed and add the butter one tablespoon
at a time until completely incorporated. The filling will be somewhat
loose. Blend in the vanilla bean seeds and the vanilla.
Completely unroll the now cooled cake, and spread the filling over it,
about 2 inches from each side. Re-roll the cake, without the tea
In a large saucepan, combine all the ingredients and bring to a boil
then reduce to low, whisking often until it's very thick, like fudge
sauce, about 8 to 10 minutes. Let the icing cool until thick,
then ice the cake. Trim the ends to be smooth. Refrigerate uncovered
at least 30 minutes or up to 4 hours before serving.
- 3 Tbsp Heavy cream
- 1 cup granular Splenda
- 1/2 cup plus 1 1/2 Tbsp Water
- 1/2 cup Dutch processed cocoa powder
Serves 10. 8.9 gram of effective carbohydrate per serving.
Copyright © December 2003 Ginger Weigel and Low Carb Luxury
Title photo Copyright © 2003 Neil Beaty and Low Carb Luxury
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