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Recipe developer, converter, baker, and cook extraordinaire, Linda Genaw shares a collection
of low carb baked goods that use the innovative new mix, CarbQuik.
If you haven't used
CarbQuik yet, you'll want to add this to your pantry right away. Most low-carb bake mixes are
made from soy, giving them gritty textures and soy aftertastes.
Since Carbquik is made from
wheat, products made with it taste more like products made using flour or other bake mixes.
These really are very similar in both flavor and texture to that of "store bought" Pecan Sandies.
Preheat oven to 325°.
- 3/4 cup almond
- 1/4 cup CarbQuik
- 1/3 cup very finely chopped pecans
- 1 egg white
- 3 tbsp butter, melted
- 1/3 cup granular Splenda
- 1/2 teaspoon vanilla or caramel extract
- Dash cinnamon
In a small bowl, mix all ingredients well. Line a large baking sheet with parchment paper and drop
dough in 20 small mounds. Place baking sheet in freezer 5-10 minutes to firm up the dough.
Per 2 Cookies: 92 Calories; 9g Fat; 3g Protein; 3g Carbohydrate; 2g Dietary Fiber; 1g Net Carb
Remove from freezer and roll dough into balls; put back on baking sheet making sure to space them evenly
6 across and 4 down. Cover the balls with plastic wrap and take a vitamin bottle cap, a little less
than 1/2" thick, and press down firmly over each ball of dough. Be sure to press all the way down to
the baking sheet. Peel off the plastic wrap and repeat until all the cookies have been shaped.
Bake at 325° for 20 minutes, or until golden brown.
Makes about 20 small cookies.
Chocolate Chip Pecan Scones
These taste a bit like a giant chocolate chip cookie.
- 2 cups CarbQuik
- 1 teaspoon baking powder
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 cup pecans, chopped
- 1/3 cup Carb Countdown 2% milk
- 1 egg, beaten
- 1 cup granular Splenda
- 1 teaspoon maple or caramel extract
- 1/2 teaspoon blackstrap molasses
- 1/4 cup sugarfree chocolate chips
Line a baking sheet with parchment paper, or grease if not using paper. In a medium bowl,
whisk baking powder into CarbQuik. Cut in butter with a pastry blender until it resembles
small peas. Stir in pecans. In separate bowl, mix Carb Countdown 2% milk, egg, Splenda, maple
extract and molasses. Add wet mixture to dry and stir just until a soft dough forms. The
dough will be sticky. Stir in chocolate chips.
Per Scone: 293 Calories; 25g Fat; 8g Protein; 22g Carbohydrate; 15g Dietary Fiber; 7g Net Carbs
Turn dough out onto surface lightly dusted with CarbQuik. Coat dough with Carbquik and
gather into a ball. Divide dough into 8 balls.
Gently shape them in your hands, coating
with CarbQuik as needed, into somewhat of a cylinder shape, about 2 inches high, and place
them on the baking sheet (see photo at left.) The will spread as they bake. Bake at 400°
about 15 minutes or until golden brown. Serve warm.
Makes 8 scones.
Macadamia Nut Butter Cake
- 6 tbsp unsalted butter, softened
- 1 large egg
- 1/2 cup Macadamia Nut Butter
- 1 1/4 cups granular Splenda
- 1 1/2 teaspoons vanilla extract
- 1/2 cup plus 2 tablespoons Carb Countdown 2% milk
- 1 cup CarbQuik
- 1 teaspoon baking powder
Preheat oven to 350°. Grease and flour a 6-cup bundt pan or 8x8" pan with CarbQuik. Cream butter
with an electric mixer. Add egg and mix until smooth. Mix in mac nut butter and combine until fully
incorporated. Mix Splenda, vanilla and milk; set aside. Mix baking powder into CarbQuik.
Per 1/6 Recipe: 366 Calories; 31g Fat; 10g Protein; 21g Carbohydrate; 10g Dietary Fiber; 11g Net Carbs
Add dry ingredients and milk mixture to butter a little at a time beating after each addition. When
batter is mixed well, spread in pan. Bake 20-25 minutes or until toothpick inserted in center comes
out clean and cake is golden brown. Cool on rack before putting on glaze.
For Glaze: In a small bowl combine chocolate chips, butter, heavy cream and Splenda. Microwave on
MEDIUM for 30 seconds or until butter is melted. Stir to completely melt chocolate. Place bowl in
refrigerator and stir every once in a while until it's thick enough to pour over cake without running
off too quickly.
Makes 6-9 servings.
Contents and photos copyright © June 2006 Linda Genaw and Low Carb Luxury