Almond Coconut Pound Cake

2 cups almonds, finely ground (8 carbs)
OR 2 cups almond flour
2 cubes butter, sliced and softened
1/4 cup splenda (6)
5 eggs (2)
1/4 cup High Gluten Flour (6)
*1/2 cup Coconut Da Vinci Sugar Free Syrup
1 tsp. baking powder
1 tsp. Coconut extract (optional)

I used a food processor to make the batter, like so:
1. Put in almonds, process until ground fairly fine.
2. Add the Gluten Flour, Splenda, and baking powder. Process briefly to mix. Stop machine, and stir to be sure it is mixed all the way through.
3. Add the butter a few slices at a time, processing as you go, then stopping the machine, adding more butter etc.
4. Add the eggs all at once, process, then stop, add the syrup, process again briefly until mixed.
5. Pam Spray a loaf pan. Scoop the mixture into the pan, and bake in a pre-heated 355 oven for about 55 minutes.

Total carbs 24

*If you don't have the coconut Syrup, you can increase the amount of coconut extract and use some other flavor Syrup, such as Irish Cream or Vanilla.

Almond Orange Spice Cookies

Ingredients:
1 cup Almonds (4)
2 T. butter
1 T. oil
1/4 cup Vanilla Whey Protein Powder (2)
1 Tblsp. Cinnoman
1/2 Tblsp. Ginger
1/2 cup Splenda (12)
1/2 tsp. Unsweetened Orange Koolaid (dry)
1 egg

Directions:
1. Pre-heat oven to 355 and Pam spray a baking sheet.
2. Place Almonds, butter and oil into food processor, and process until it is nearly the texture of peanut butter (but still a bit coarser than that).
3. Mix together the dry ingredients:Splenda, Whey Powder, Cinnoman, Ginger, and Koolaid.
4. Add the egg to the Almond mixture, stir well.
5. Then add the Splenda mixture to the Almond mixture, and stir together very well. It should hold together well enough to shape into balls.
6. Roll into balls and place onto baking sheet.
7. Press your finger into the middle of each cookie, so it has an 'indented' shape in the middle.
8. Bake for about 15 minutes.

Makes 14 cookies

Carb count apx. 18

'Apple' Jello

The idea with this is to recreate the 'feel' of eating an apple in jello, without using any apples :)

Ingredients:
1/2 cup Green Apple Da Vinci Sugar Free Syrup OR
1/2 cup Nature's Flavor's Sugar Free Apple Syrup (can be found at :
http://www.naturesflavors.com/sugarfree_syrups_splenda.html)
1/2 tsp. unsweetened fruit koolaid (or to taste-A berry flavor or lemon should work)
1 1/2 cups water
2 envelopes plain gelatin
1 or 2 stalks celery, sliced into fairly thin pieces
Stevia to taste (optional)

Directions
Sprinkle gelatine over 1/2 cup water. Let sit a moment. Then microwave for 40 seconds or until dissolved.

Transfer to a small pan. Add the syrup and Koolaid. Taste and add Koolaid/and or Stevia as you like. Stir well.

Add the celery and refrigerate.

You may want to check it in 10 minutes or so and give it a stir, just to be sure the celery is well distributed-if it's solid by then, though, just leave it as is.

Let chill until solid.

Brownies Version One

Ingredients:
1 1/4 cubes butter
1 oz. unsweetened chocolate (4)
1/2 cup unsweetened cocoa powder (8 or 16 depending on brand)
3/4 cup Designer Chocolate Protein Powder (apx. 2)
1/2 cup Flaxseed meal (apx. 4)
1/3 cup high gluten flour (8)
1/2 cup dried egg powder (can be bought at http://www.eggstore.com/)
(2)
1/2 tsp. xanthan gum (can be bought at http://www.barryfarm.com/ under 'thickeners')
1/2 tsp. baking powder
1 or 2 T. Splenda (depending on how sweet you want it to be)(1 1/2 to 3)
3/4 cup walnuts (3)
1 cup Splenda Sweetened DaVinci Syrup (Chocolate or Irish Cream or whatever you like)
1/4 cup egg beaters (be sure to check label-some kinds have garlic or onion flavoring)(1)

1. Take the 1/3 cup of walnuts, and grind into paste using a food processor or a coffee grinder (if you use the coffee grinder it has to be done a TINY bit at a time, then that part taken out, then repeated.
2. Take the flaxseed and also grind it to a finer consistency using a food processor or coffee grinder.
2. In a bowl combine the walnut paste, flaxseed, cocoa powder, protein powder, gluten flour, egg powder, Splenda, xanthan gum, and baking powder. Mix well.
3. Microwave together the butter and chocolate until melted.
4. Stir the chocolate/butter mixture into the batter, then add the syrup and stir it in as well. Stir very well.
5. Break the remaining 1 cup of walnuts into pieces, then stir into the batter.

Bake in a Pam Sprayed dish at 350 degrees for apx. 40 minutes. There will be foamy butter all over the top but it will soak back into the brownies. The main test is when a knife comes out fairly clean, or it seems solid enough.

Apx. 35 carbs if you use the lower carb cocoa
Apx. 45 if you use a the higher carb cocoa

Brownies Version Two

Ingredients:

1 cube butter
1 oz. unsweetened chocolate (4 carbs)
1/2 cup cocoa powder (8 or 16 depending on brand)
1 cup Da Vinci Splenda sweetened syrup (chocolate or irish cream)
1 cup walnuts (4)
An Additional 1 cup Walnuts (4)
1/2 cup Designer Chocolate Whey Protein Powder (3)
1/2 cup dried egg powder (can be bought at http://www.eggstore.com/)
(carbs apx. 2)
1/2 tsp. xanthan gum (can be purchased at http://www.barryfarm.com/ under 'thickeners')
1/2 tsp. baking powder

Total carbs apx. 33

Using food Processor

Add then process together:
1. Cocoa, whey powder, baking powder, and zanthan gum.
2. Add ONE cup walnuts and process until smooth (this is being used as a 'nut flour'
3. Melt together in the microswave the chocolate and butter
4. Add the chocolate/butter to the batter and process together.
5. Add syrup and process until smooth
6. Remove contents to a bowl. Break the remaining cup of walnuts into pieces, then stir in.
7. Pour the batter into a Pam Sprayed pan, and bake in a Non-pre heated 350 degree oven for about 30 minutes.

When it's done there may be some 'foamy' butter on the sides or top, but that's okay, it will soak back in.

Butterscotch Frosting:

Whip together the following, then refrigerate until needed. Then, set out to soften, or microwave a few seconds to soften before applying the frosting.

1 cube melted butter
1/4 cup English Toffee Syrup
2 T. Not Sugar
1 Cup Whey Powder (3 or 4 carbs)
1/4 cup Heavy Cream (1)

Total carbs 4 or 5

Chocolate Cooked Pudding

Ingredients:

1 oz, Unsweetened Chocolate (4 carbs)
1/2 cup heavy cream (3 carbs)
1/2 cup buttermilk (2 carbs)
2 eggs plus 2 egg yolks (1 carb)
1/4 cup Da Vinci Sugar Free Syrup-I used Banana flavor
Added Splenda or Stevia to taste if needed

Tools needed: Hand held blender or mixer

Directions
1. Whip eggs together with egg yolks in heatproof container. Set aside.
2. Combine the Chocolate, cream, buttermilk, and syrup in a quart heatproof measuring bowl or similar container.
3. Microwave the Chocolate mixture apx. 1 min., then check if Chocolate has dissolved yet. Repeat until Chocolate is dissolved, then whip together. Mixture should be hot.
4. Pour some of the Chocolate mixture into the eggs, whip immediately, then return the entire thing to the larger mixture.
5. Put the whole thing into the microwave. Microwave apx. 1 minute, then use blender to whip smooth. Repeat until it is hot and thick.
6. Use blender to whip until smooth.
7. Pour into bowls and eat hot with whipped cream on top, or refrigerate for later.

Total carb count for entire thing is 10

Note on carb counts: Fiber has been deducted from carb counts, and buttermilk/and or yogurt in recipies here are counted as 4 carbs per cup (it is believed that they are mislabled as being higher in carbs than they truly are)

Chocolate Frosting

This is a fairly solid frosting, a slightly bittersweet taste, but SO delicious. It could also be eaten as a soft candy fudge.

4 oz. unsweetened chocolate (16)
5 T. Da Vinci Syrup (whatever flavors you like, you can mix and match-I liked the English Toffee, it gives a Butterscotch flavor)
1 cube butter
2 T. Cream (1)

Combine all ingredients and microwave at 40 second intervels until the chocolate is melted. Stir to mix well.

Then chill if you like to make it easier to frost, or pam spray a plate and spread it out to chill and later eat as candy, or you can try spreading it on the cake while it is still hot.

Chocolate Ricotta Crustless Cheesecake

The only change I might suggest with this one is, if you have any Zero Carb Chocolate Syrup, that could be used to replace at least HALF the Unsweetened Cocoa powder, which would lower the carb count a bit farther. This version is 800 calories lower than one made with ALL cream cheese.

I already deducted fiber.

Ingredients

2 cups Riccotta Cheese (8 carbs but check the labels)
8 oz package of Cream Cheese (8 carbs)
1/2 cup Keto pancake syrup (this stuff is INTENSELY sweet IMO)
4 T. Unsweetened Cocoa (8-read labels again)
1 oz. unsweetened bakers chocolate (4)
1 T. Vanilla (optional)
1 T. Decaf Coffee crystals (optional)
Sweetener to taste (Stevia or Splenda etc.)
3 eggs
2 egg yolks (egg total carbs about 2)
Directions:

1.Soften cream cheese, and preheat oven to 350 degrees.

2.Place ALL ingredients into a mixer and beat well, until smooth and completely combined.

3.Pam Spray a casarole dish (I used an apx. 9 inch round but tall one).

4. Pour the mixture into the dish.

5. Set the cassarole dish into a pan and fill the pan with water about 1/3 of the way up the dish. Put into Pre Heated 350 degree oven.

6. Bake for between One Hour and an Hour and a Half. Remove, let cool, and then Refrigerate until completely cold.

Cinnamon/Splenda (or Stevia) Cream Cheese Cubes

cream cheese, cut into bite size pieces
cinnamon
Splenda or Stevia

Combine the cinnamon and Splenda or Stevia in a zip lock bag. Add the cream
cheese squares and shake to coat. Remove the squares and
freeze for 5-10 minutes.

Cinnamon-Orange Cookies

1 1/4 cup almonds (coarsely grind them after measuring) (5)
1/4 cup Slenda (6)
1 cube butter softened
1 T. Cinnoman
1/2 T. Nutmeg
1/4 tsp baking soda
1/4 tsp baking powder
1/2 T. Stevia No Carbs (by Nu Naturals)
1/8 tsp. orange/pineapple unsweetened koolaid
1 egg (1)

1. Mix everything together VERY VERY well.
2. Spray a baking sheet with Pam and pre-heat the oven to 385
3. Roll the cookies into balls, then place onto the sheet
4. Bake for 10-20 minutes-keep an eye on them though and use your own instinct.

Total carbs=12

Double Chocolatey Cheesecake

If you'd like this a bit sweeter, just add more Splenda (or Stevia) to taste, but be sure to taste before adding the raw eggs.

Ingredients:

4 oz. unsweetened Chocolate (16 carbs)
2 T. Unsweetened Cocoa (4)
2 T. Splenda (3)
1 cup Da Vinci Sugar Free Syrup (carmel, Irish Cream, Chocolate, English Toffee-whatever you like)
One eight oz. package of Cream Cheese, softened(8 but check the package)
1 cup of Buttermilk (apx. 5)
3 eggs plus 2 egg yolks (1)

Directions:

1. Whip together all ingredients EXCEPT the eggs and unsweeteneed Chocolate.
2. Melt the Chocolate in the microwave. Add too and immediately whip together with the cream cheese mixture.
3. Taste for sweetness, and add more sweetener if you like.
4. Add and whip in the eggs.
5. Pam spray a cassarole dish, then pour the mixture inside.
6. Fill a large pan with water so that it will reach about 1/3 to 1/2 the way up the side of the cassarole dish, then place cassarole dish inside it.
7. Bake at 360 for apx. 1 hour 15 to 1 and a half. It should rise a bit, and may be uneven at the top, but will settle back down after cooling.
8. Let cool, remove the cassarole dish from the water bath.
Then refrigerate until completely chilled.

37 carbs

Double Layer Deep Chocolate Cake

This is VERY rich

4 cups almonds, finely ground (16 carbs)
OR 4 cups almond flour
4 cubes butter, sliced and softened
3 Oz. Unsweetened Chocolate (12)
4 T. Unsweetened Cocoa (4-8 check label)
1/2 cup splenda (12)
10 eggs (3)
1/2 cup High Gluten Flour (12)
3/4 cup Chocolate Da Vinci Sugar Free Syrup
3/8 cup (1/4 cup plus 1/8 cup) Chocolate (or whatever flavor you'd like to use) Da Vinci Sugar Free Syrup
2 tsp. baking powder

1. In a very large bowl, cut the butter into the finely ground almonds.
2. Add the other dry ingredients and mix together very well. Set aside.
3.Put the Unsweetened Chocolate and 3/4 cup syrup together in a heatproof bowl.
4. Microwave at 40 second to 1 minute intervels until you can stir the chocolate and it is melted.
5. Add the chocolate mixture and the remaining syrup to the dry mixture, and combine very very well. (This may take some real ARM muscle. You can use an electric mixer for this.)
6. Add the eggs, and whip (or stir vigerously) together.
7. Divide mixture evenly between two THOUROUGHY Pam Sprayed cake pans. Bake in a Pre-heated 355 degree oven for apx. 55 minutes.
8. Remove from oven and run a knife around the edges of each cake layer. Invert onto plates, and let rest for a few minutes. The cake layers should fall onto the plates, and you should be able to remove the pans from the top.

From there you can use your imagination, possibily:

1. Spread a thin layer of Low Carb Fruit Jam, or you could also use softened whipped cream cheese, on the top of one of the layers. Place the other layer on top, so that the 'rounder' part is upmost.
2. Whip some heavy cream, add Splenda/and or Stevia to taste, and add apx. 1/2 tsp. of not starch to help it hold it's shape. Frost the entire outside of cake with the whipped topping, or decorate only the top.

Cake WITHOUT any filling or frosting is 59 to 63 carbs total, which, if cut into 12 pieces, would come out to apx. 5 carbs per piece

Fudge with Nuts

Ingredients:

2 oz. unsweetened chocolate (8)
3 T. Da Vinci Sugar Free Syrup (any flavor)
3 T. Butter (softened)
4 oz. cream cheese (4)
1/4 cup whey powder
Sweetener (Splenda or Stevia) to taste
Walnuts or Almonds (broken, in pieces, or whole)(1/2 a cup would be about 2 carbs)

1. Melt chocolate in the syrup in the microwave (put in for 40 seconds or so, check and stir a bit, repeat as needed at whatever time seems right to you)
2. Once chocolate is melted, combine with butter, Cream Cheese, and Whey Powder. Stir well. It should become a bit lumpy and oily. You may need to microwave it a few more seconds to melt the Cream Cheese and butter.
3. Taste, and add sweetener if needed.
4. Add as many nuts as you like, or none if you'd prefer 'smooth' fudge.
5. Pam Spray a bowl, then put mixture into it, and refrigerate. After it has chilled a bit, cut in pieces. Let chill until fairly solid.

Note:If it will hold the shape, instead of placing the mixture into a bowl, you can pam spray a plate, then roll into balls, place balls onto plate, and refrigerate. In order for this to work, you may need to add a little more whey protein powder to the mixture, and let the mixture cool a bit before attempting to roll.

Lemon Pie Filling or Pudding

1 package orange-pineapple (or lemon) unsweetened Koolaid
1/2 cup Splenda (12 carbs)OR 1/3 cup Da Vinci Syrup (orange, lime, lemon, whatever you like)
1 cup Buttermilk (4 carbs)
1 tsp. lemon extract
1/2 cups Sour Cream (4 carbs)
3 eggs, whipped(1)
1/2 cube of butter, softened, in pieces
An additional 1 cup Sour Cream (8 carbs)
1 envelope Plain Gelatin
1/4 cup water

Directions:
1. In a quart heatproof bowl stir together the Koolaid and Splenda OR Koolaid and Syrup.
2. Add the buttermilk, 1/2 cup Sour Cream, lemon extract, eggs and butter.
4. Microwave mixture apx. 40-50 seconds, then re-whip.
Repeat until it is steamy and the mixture is thicker.
5. Let cool. Stir in the remaining 1 cup of Sour Cream. Chill until completely cold.
6. Sprinkle Gelatin over 1/4 cup water, let set for a minute, then microwave for about 40 seconds, or until dissolved.
7. Whip together gelatin with chilled Sour Cream mixture.
8. Return to the refrigerator, or pour into pie pan, or over pre-cooked pie crust, and refrigerate. It should solid up in apx. a half hour.

Total carbs= apx. 30 if Splenda is used, apx. 18 otherwise.

Nanimo Bars

Ingredients for the THREE levels:
Bottom, Medium, and yes, TOP <g>

Bottom:
1 oz. unsweetened chocolate (4)
2 T. butter
2 T. cream (1)
1/4 cup cocoa (depends on brand, check label-4 to 8)
3/4 cup Vanilla whey protein powder (3)
1 cup unsweetened coconut (4)
1 T. Stevia Nu Naturals NO Carbs brand (or 8 packets Splenda-add carbs for this apx. 5?)

Middle:
2 sticks butter softened
I cup nuts (alonds) finely ground (4 carbs)
1/2 cup Splenda (12 carbs)
1/3 cup of Keto Vanilla Pudding Mix (2)
1/4 cup Vanilla or Irish Cream Da Vinci Syrup (0)

Top:
3 oz. chocolate (12 carbs)
2 T. butter, softened
1/4 cup Da Vinci Syrup (chocolate or whatever you like)
A little Stevia to taste if you like.

Directions:
Bottom:
1. Melt chocolate, butter and cream together in the microwave. Run for a minute or so, then check, stir, until the chocolate is melted.
2. Add cocoa, whey, coconut and Stevia while chocolate is still hot, so that the cocoa gets cooked too. You can microwave a few more seconds if you like.
3. Add the syrup 1 T. at a time until the mixture just comes together.
4. Pres into Pam sprayed nine inch pan and chill.

Middle:
1. Cream all ingredients together (or you can use a food processor to do this).
2. Beat until creamy and smooth(the processor may have already done this job)
3. Spread over the base.
4. Refrigerate until hardened.

Top:

1. Melt chocolate, butter and Syrup together in the microwave until the chocolate is melted. Dip tip of spoon into mixture, let it cool so you don't burn your tongue, taste and decide if you'd like it s bit sweeter. If so, add a bit of Stevia to taste. Stir to be sure it is smooth. If it starts to harder, just microwave again for a few seconds.
2. Pour over the chilled middle layer-tilt the pan back and forth to spread evenly.
3. Chill 20 minutes, then score in pieces.
4. When totally hard, cut into pieces.

Apx. 45 carbs for the whole thing

Pie Crust

This can be used either by pre-baking it and then adding filling, or it can be filled while raw and baked.

This pie crust is excellent.
It can be used either by pre-baking it and then adding filling, or it can be filled while raw and baked.
Ingredients:
2/3 cup whey protein powder (0 to 3 carbs)
1/4 cup high gluten flour (6 but check label-You can get this at Bob's Red Mill, at http://www.bobsredmill.net/ if you can't find it elsewhere)
1/4 cup almonds, finely ground (1 carb)(if you don't have a food processor, a coffee grinder will do the job)
I cube of butter, sliced
1 or 2 T. cold water
1.By hand Method: Mix together the whey protein powder, gluten and ground almonds. Cut and stir the butter into the flour mixture. It should begin to lump together when it is ready.
1.Food Processor method: Grind the almonds first (1/4 cup of Almonds), then add the protein powder, and gluten flour. Process a bit. Then add the sliced butter. Process until it starts to lump together.
2.It SHOULD form into a ball easily at this point, , but if it won't hold together, add a Tablespoon or two of cold water. If need be, chill to make it solid up a bit. I was able to just use it right away.

3.I put it between two pam sprayed zip lock bags to roll it out, then Pulled off the top zip lock bag, picked it up using the other, and turned it over to drop it into a pre-pam sprayed pie pan. Poke a few holes in it with a fork.
4. If you're going to cook a filling in it, pour the filling inside, then bake as directed for that pie.
To make a cooked crust, in which you will then later pour a filling, bake in a pre-heated 350 oven for 5 to 10 minutes.

Pumpkin Soft Cheesecake

Ingredients:
1 cup cream cheese (8 to 10 I believe)
1 cup whipping cream (5)
1 1/4 cups Pumpkin (Apx. 22)
3 packets Stevia (2)
2 ounces of Da Vinci Sugar Free Syrup (I used Irish Cream)
4 eggs (1)
Cinnomon (*to taste, I used a GENEROUS amount of spices though)
Ginger (to taste)
Nutmeg (to taste)
*Note:taste BEFORE adding the eggs :)
1. Mix all ingredients EXCEPT the eggs together in a blender or mixer.
2. Taste to adjust spices. Add more if desired.
3. Add the eggs and whip together.
4. Pour into a Pam Sprayed, fairly small, tall cassarole type dish. Placed the cassarole dish inside a larger pain filled with water about 1/3 the way up the edge of the cassarole dish.
5. Bake in a pre-heated 355 degree oven for 1 to 1 1/2 hours (you might want to put a knife through the center after about an hour and see if it comes out cleanly, the amount of time it takes to cook depends on how large a cassarole dish you use and your oven.)
6. Remove and let cool. Then chill. Can be topped with whipped cream.

Total carbs for entire thing apx. 40 (fiber already deducted)

Tangy Coconut Mousse

Note: IF You don't have any unsweetened coconut, you could make a 'smooth' mousse and just add a tsp. or so of coconut extract for more flavor, if desired.

You may be able to find unsweetened coconut at a local health food store, I happened to find some at a near by Trader Joe's.

Also, if you prefer you could substitute Coconut Milk for the buttermilk-the mousse won't be as tangy that way, but should have more of a Coconut flavor.

Ingredients:

2 Envelopes Unflavored Gelatine
1/2 cup cold water
8 oz. softened cream cheese, cup up into pieces (8 carbs but check the label)
1 3/4 cups buttermilk (apx. 7-9 carbs, depending on if it is lower fat/vs. higher fat buttermilk)
3/4 cup Da Vinci Sugar Free Coconut syrup
1/2 cup grated packaged unsweetened coconut (apx. 4 carbs)
1 tsp. coconut extract (optional)
Stevia or Splenda to taste (add carbs for granular Splenda if used)

Directions:

1. Sprinkle gelatine over the cold water and microwave about 1 minute or until dissolved. Stir and then pour into another small bowl or container, being sure to get all the liquid out. Add the syrup and stir briefly.

2. Whip together cream cheese and buttermilk in a large bowl until smooth.

3.Add the gelatin mixture to the cream cheese mixture, whip smooth.
Add the coconut, and stir well. Add extract/and or Stevia/Splenda if desired.

4. Pour into a Pam Sprayed cassarole dish or a pan, and put it in the refrigerator. It should set up to a softly solid Mousse type texture in a half hour or so.

Total carbs=apx. 19 to 21

Speciality Ingredients:

You may want to try some of these places to find some specialty items used in recipies:

http://www.86sugar.com/(many flavors of Da Vinci Sugar Free Syrup)

http://www.iherb.com/stevia7.html (White Stevia No Carb Sweetener)

http://www.lowcarbluxury.com/shoppingguide.html (listings of online Low Carb stores and reviews of each PLUS other Low Carb information)

http://www.naturesflavors.com/ (Sugar Free Splenda Syrups)