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 The Low Carb Luxury Online Magazine  
    August 2006    Page 4       > About LCL Magazine     > Cover Page      > Inside Cover    Feature Pages:   1   2   3   4   5   6   7   8   9   10      


Feature Articles
 Low Carb Kung Pau
 Finding a Doctor
 Hoodia 101
 Low Carb Baking
 The Low Carb Kitchen
 Understanding Antioxidants
 Letting Go of Stress
 Best of The Low Carb Blogs
 How Pets Help People
 15 Tips for Kissable Lips



 Carbquik Bake Mix


Low Carb Baking Fun by Linda Genaw
Cinnamon Walnut Scones

  • 2 tablespoons granular Splenda
  • 1/2 teaspoon cinnamon
    Cinnamon Walnut Scones
  • 2 cups Carbquik
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 2 ounces cold cream cheese, cut in small pieces
  • 1/2 cup walnuts, chopped
  • 1/3 cup Carb Countdown milk or heavy cream
  • 1 egg, beaten
  • 3/4 cup granular Splenda
  • 1 teaspoon vanilla
  • 1 tablespoon heavy cream

Line a baking sheet with parchment paper or nonstick baking liner. Mix topping ingredients in a small bowl; set aside.

In medium bowl, whisk baking powder and cinnamon into Carbquik. Cut in butter and cream cheese until it resembles small peas. Add nuts. In separate bowl, mix milk, egg, sweetener and vanilla. Add wet mixture to dry and stir just until dough comes together. Dough will be sticky.

Turn dough out onto surface lightly dusted with Carbquik. Dust top of dough with bake mix and gently pat to 1-inch thick. Cut with 2-inch biscuit cutter and carefully place on baking sheet. Gently pat out scraps of dough and cut out to make remaining scones.

Brush tops with the 1 tablespoon cream. Sprinkle with topping mixture, dividing all of it amongst the scones.

Bake at 400°F 12-15 minutes or until golden brown. Serve warm, with butter, clotted cream or mascarpone cheese.

Makes 8 scones. Can be frozen.

267 Calories; 23g Fat; 8g Protein; 19g Carbohydrate; 12g Dietary Fiber; 7g Net Carbs.

Apple Cake

    Apple Cake
  • 1 6-ounce McIntosh apple
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup granular Splenda
  • 5 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups + 2 tbsp almond flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • Pinch salt

Peel and core the apple then chop finely. In medium bowl, cream butter, cream cheese and Splenda. Add eggs, one at a time; blend in extract. Mix almond flour, baking powder, cinnamon and salt; add to egg mixture a little at a time. Gently fold in apples. Pour into greased 8x8-inch cake pan.

Bake at 350°F 35-40 minutes. I suggest checking the cake after 35 minutes. Cake will be golden brown and firm to the touch when done.

Makes 9 servings. Can be frozen.

314 Calories; 28g Fat; 9g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs.

Banana Bread
Banana Bread

Add ingredients to blender, one by one in order given, blending on HIGH after each addition. (I recommend combining the Carbquik and baking powder for better blending.) Be sure to blend the pecans very well because they make the "flour" in this recipe.

Pour batter in greased 8x4" loaf pan and bake at 350°F 30 to 40 minutes. Cool in pan on rack; remove from pan and cool completely before slicing. Store in refrigerator or freeze.

Makes 8 servings.

164 Calories; 14g Fat; 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs.

Lemon Cream Cheese Scones
Lemon Cream Cheese Scones
  • 2 cups Carbquik
  • 1/4 cup granular Splenda
  • 1 tbsp lemon rind, finely grated
    (you'll need 1 lemon)
  • 1 teaspoon baking powder
  • 1/4 cup unsalted butter, cold; diced
  • 2 oz cream cheese, softened
  • 1 egg
  • 1/3 cup heavy cream
  • 2 teaspoons lemon juice
  • 1 teaspoon granular Splenda

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. Brush tops with lemon juice; sprinkle with granular Splenda. Bake at 400°F about 15 minutes until golden brown.

Makes 8 scones. Can be frozen.

204 Calories; 18g Fat; 6g Protein; 16g Carbohydrate; 11g Dietary Fiber; 5g Net Carbs.

Copyright © August 2006  Linda Genaw and Low Carb Luxury



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