"Love carries through many difficulties easily
and makes heavy burdens light."
— J. Cotton
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!
Broiled Lobster Tails
Preheat the broiler.
- 2 whole (5 to 6 oz) rock lobster tails
- 1/2 cup butter, melted
- 1/2 teaspoon ground paprika
- salt to taste
- ground white pepper, to taste
- 1 lemon, wedged
- clarified butter for tableside
Place lobster tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully
cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with
equal amounts butter, paprika, salt, and white pepper.
Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and
lobster meat is opaque. Garnish with lemon wedges and serve with warm clarified butter.
Serves 2 — 1.1 effective grams of carbohydrate per serving.
(From our cover...)|
Place all the ingredients in a blender and mix well. Pour onto heated griddle
thru heart pancake shaper. Cook, watching carefully to
avoid burning and turning as appropriate.
- 1/3 cup full-fat soy flour
- 2 cups cottage cheese
- 1 Tbsp oil
- 8 eggs
- 1/3 cup vanilla protein powder
- 1 Tbsp DaVinci® Splenda-sweetened vanilla syrup
- 1 tsp. nutmeg
- 1 tsp. cinnamon
- 2 pkts Splenda® (or sweetener to taste)
Add syrup, if desired, but these are great with just butter! The vanilla
flavoring gives these pancakes a "pastry" taste, as opposed to the more "floury" taste of ordinary pancakes.
Make the entire batch, have a few fresh off the griddle, then let the rest cool individually. Place them in
little serving-size sandwich bags and freeze to reheat later if you like!
Makes approx 30 pancakes. Less than 2 grams effective carbs per pancake.
Oven Fried Pecan Chicken
Preheat oven to 375°F.
- 1/2 cup oat flour
- 1/4 cup vital wheat gluten
- 1/4 cup almond flour
- 1 1/2 teaspoons salt
- 2 teaspoons paprika
- 1/2 teaspoon poultry seasoning
- 1/2 cup finely chopped pecans
- 1 fryer (3 to 4 pounds), cut up
- 1/2 cup cream
- 1/4 cup melted butter
Combine flours, seasonings and pecans. Dip chicken pieces into cream; coat with pecan mixture.
Place in a 13 x 9-inch baking pan. Pour melted butter over chicken.
Bake at 375° for 1 hour, or until tender.
Makes 4 servings — 3.9 effective grams of carbohydrate per serving.
Romantic Red Berry Cheesecake
Preheat oven to 350°F. Spray a springform pan with a non-stick spray.
- 5 (8 oz) packages cream cheese, at room temperature
- 3 large eggs, at room temperature
- 3/4 cup Splenda
- 1 1/2 tsp vanilla extract
- 1/4 cup heavy cream
- 3/4 cup sour cream
In a large bowl mix eggs, cream, sour cream, Splenda, and extract. Add cream cheese a little at a time,
beating well with mixer. When all lumps are smoothed, pour batter into springform pan and
bake for 55 to 60 minutes.
Top with strawberries or raspberries and DaVinci sugar free syrup.
Makes 18 servings. 7.8 grams effective carbs per serving.
Love and Kisses Red Velvet Cake
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.
- 1 cup oat flour
- 1/2 cup high gluten flour
- 1 cup almond flour
- 1/3 cup Dutch processed cocoa
- 1 Tablespoon baking powder
- 1 cup Splenda
- 1/2 cup Diabetisweet or erythritol
- 1/2 teaspoon salt
- 8 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- 1/4 cup cold water
- 1 Tablespoon white vinegar
- 1/2 cup soured cream
(make "sour" with vinegar — see directions.)
- 4 large egg yolks
- 1/3 cup oil
- 2 1/2 Tablespoons red food color
- 2 teaspoons vanilla extract
- 1 teaspoon liquid sweetener
In large mixing bowl, sift together oat flour, gluten
flour, almond flour, granulated Splenda, Diabetisweet (or erythritol),
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
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
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
4 oz. package of cream cheese - at room temperature
1/2 cup unsalted butter (1 stick), softened
1/2 teaspoon white vanilla (to keep frosting pure white)
or regular vanilla for a "cream" color
1/2 cup Splenda
1/2 cup powdered maltitol (Steel's Brand)
1/2 cup heavy whipping cream
Whip all ingredients together until smooth. Frost cake
as usual. (Save some frosting back and tint with food color, then pipe onto cake for a
very Valentine look!)
Total effective carbs in whole cake: 110. Cut into 20 pieces for
5.5 effective grams of carbohydrate per slice or 16 pieces for 6.8 effective grams of carbohydrate per slice.
Copyright © February 2004 Low Carb Luxury
Title photo and food photos Copyright © 2004 Neil Beaty and Low Carb Luxury