Your browser is not utilizing JavaScript, used to open some windows. The Low Carb Luxury site utilizes JavaScript for some functions, and you may miss some features by not enabling JavaScript.
Low Carb LuxuryLow Carb Luxury
Welcome to Low Carb Luxury Low Carb Luxury Magazine Shop in the Low Carb Luxury Online Store! Contact Us
The Low Carb Luxury Store

Read LCL Magazine
Product Spotlight
Beginner's Guide
Low Carb Recipes
Lora's Story
Shows and Events
LCL Panel of Experts
Tips, Hints, & Ideas
Site F.A.Q.
Feature Articles
Suggested Reading
Recommended Links

Sign up for the
Low Carb Luxury
Online Magazine

Browse the
LCL CafePress Shop

B2B Areas:

Press and Media
Design & Marketing
Photography Services
Product Submission
Link to Our Site
Advertise With Us
Online Media Kit


Low Carb Luxury Recipe!
Frosted Tropical Fruit and Nut Muffins

Muffin Ingredients:
  • 6 whole eggs, separated
  • 1/4 teaspoon cream of tartar
  • 4 packets Splenda
  • 1/4 cup soy flour
  • 1/4 cup walnuts, coarsely ground or small pieces
  • 1/2 teaspoon orange extract
  • 1 teaspoon banana extract
  • 1 teaspoon pineapple extract
  • 2 teaspoons shredded or ground unsweetened coconut
  • 1/4 cup heavy cream
  • 2 teaspoons Brown Sugar Twin
  • 6 packets Splenda

Preheat oven to 350°F.

Beat egg whites with cream of tarter and 4 packets Splenda. Beat whites until stiff but not dry. Sprinkle 1/2 tsp. orange extract and 1/2 tsp. of the banana extract over this.

In a separate bowl, beat yolks with 6 packets Splenda and 2 tsp Brown Sugar Twin. Add heavy cream, pineapple extract and other 1/2 tsp. banana extract. Take a big spoonful of whites and add to yolk mixture and mix together. Then pour yolk mixture over whites and mix soy flour with walnuts and coconut. Throughout mixing process, use care not to break whites down substantially. Fold all this together and pile mixture, into 12 muffin cups sprayed with Pam.

Bake at 350°F for 15 min until tops of muffins are browned, reduce to 325°F and bake an additional 15 minutes. Cool and frost with tropical cream cheese frosting below.

Tropical Cream Cheese Frosting Ingredients:
  • 4 oz. cream cheese
  • 1/4 cup whipping cream
  • 1/2 teaspoon orange extract
  • 1 teaspoon banana extract
  • 1 teaspoon pineapple extract
  • 4 packets Splenda
  • 1 drop red food coloring
  • 3 drops yellow food coloring

Whip all ingredients together and frost muffins! Optionally, you can sprinkle a small bit of additional coconut or walnut pieces on top of each frosted muffin.

Makes 12 muffins. 4 grams net carbs per muffin, frosted.

Contents copyright © 1999 — 2008 Low Carb Luxury, Inc.   All rights reserved.  Photography by Neil Beaty.
Use of this site constitutes your acceptance of our Terms and Conditions.   See our Privacy Statement.
No reproduction without written consent.  Site Development by:  LNS Design & Marketing.   Site Map.