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    August 2005    Page 6       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12     

 
Feature Articles
 New Product to Know!
 I Have a Metabolism?
 Dining at 14,000 Feet
 Diet Secrets of the Stars
 Make it Low Carb!
 Fun with LC Cooking!
 Carb Credit Card?
 Dreamfields Recipes
 The Goodness of Butter
 Beauty of Eyeglasses
 Sweet Freedom!
 Understanding Antioxidants


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Fun with Low Carb Cooking              


Lemon Cream Cheese Scones

Lemon Cream Cheese Scones
  • 2 cups Carbquik
  • 1/4 cup granular Splenda
  • 1 tablespoon lemon rind, finely grated (1 lemon)
  • 1 teaspoon baking powder
  • 1/4 cup unsalted butter, cold and diced
  • 2 ounces cream cheese, softened
  • 1 egg
  • 1/3 cup heavy cream

Mix Carbquik, granular Splenda, lemon rind and baking powder in a large bowl. Cut in butter until mixture looks like coarse meal. In small bowl, blend cream cheese and egg until smooth with a fork; gradually blend in the cream. Stir wet mixture into dry ingredients until dough forms a ball. Drop by 8 even portions onto a parchment or silicone mat lined baking sheet; gently shape each into a soft ball.

Makes 8 scones

NUTRITION:
Per Serving: 204 Calories; 18g Fat; 6g Protein; 16g Carbohydrate; 11g Dietary Fiber; 5g Net Carbs



Ever-So-Yummy Pancakes

We make these in the Low Carb Luxury Kitchens all the time... they're an all-time favorite! Ever-So-Yummy Pancakes
  • 1/3 cup Carbquik
  • 2 teaspoons granular Splenda
  • 3/4 teaspoon baking powder
  • 1 egg
  • 2 tablespoons heavy cream
  • 1 tablespoon butter, melted
  • Low carb syrup (not included in nutrition info)

Combine dry ingredients in a bowl. In small bowl, whisk egg, cream and butter; blend into dry ingredients and whisk until smooth. If you like thinner pancakes add more cream if batter is too thick. Fry in lightly greased skillet.

Makes 3 large or 6 small pancakes

NUTRITION:
Per Small Pancake: 65 Calories; 6g Fat; 2g Protein; 4g Carbohydrate; 3g Dietary Fiber; 1g Net Carbs
Per Large Pancake: 131 Calories; 12g Fat; 4g Protein; 8g Carbohydrate; 5g Dietary Fiber; 3g Net Carbs



Coconut Chicken

If you're not serving this with a flavorful dip, you might wish to add some seasonings to the coating mixture. Here at LCL, we added 1 teaspoon Spike Seasoning. Although the recipe calls for 1/2 cup each almond flour and coconut, I had about 1/4 cup of the mixture left after coating my chicken. The nutrition counts reflect the actual amount used, but you'll need to have the full amount for easy coating.
Coconut Chicken
  • 3 thin boneless chicken breast cutlets
  • Salt and pepper, to taste
  • 1 egg white, beaten until frothy
  • 1/2 cup unsweetened coconut, finely ground, 1 1/4 ounces
  • 1/2 cup almond flour, 2 ounces
  • Salt and pepper, to taste
  • 1/4 cup oil, for frying

Mix coconut and almond flour in a shallow bowl. Cut each breast into 2 pieces; season with salt and pepper. Dip in egg white, then in coconut to coat on both sides, pressing gently to coat them well. Sprinkle with a little additional salt, if desired. Chill an hour or so until just before cooking time to allow the coating to set up. Fry in hot oil in skillet until golden brown and chicken is cooked through. Serve with a dipping sauce, if desired.

Makes 3 to 4 Servings

NUTRITION:
Per 1/3 Recipe: 444 Calories; 33g Fat; 32g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
Per 1/4 Recipe: 333 Calories; 25g Fat; 24g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carbs



Contents and photos copyright © August 2005  Linda Genaw and Low Carb Luxury




       

 

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