Monday, December 23, 2013

Low Carb Snow Drops

I can easily get carried away with eating these cookies, they are that good!! The original recipe is in 'Low-Carbing Among Friends Volume-4' cookbook. You can find it on page 139.
I subbed the flours, and went with Jennifer Eloff's Bake mix version 2. However, I did not add the gelatin or the xanthan gum.  The cookies turned out just fine without either of them.

Sunday, December 1, 2013

Low Carb Black Forest Cheesecake Cupcakes

This came out better than I had expected! I don't know if it should be called Black Forest, since I think that uses cherries on top. Mine has strawberry preserves, reduced on the stove of course. Maybe it should be called 'Toms River Black Forest Cheesecake Cupcakes', just kidding!
The original recipe is from Cooking Classy.
My friend, Judy Bennett, had posted it on a Facebook group page 'My favorite recipe's'. So I set out to reformulate this to be low carb, as much as possible. *Some ingredients that I used were Reduced Fat, but you could use the full fat and end up with slightly less carbs. ALSO, I have eliminated the crust portion of the original recipe.

3 ounces Baker's unsweetened chocolate (for the melted chocolate part of recipe)
5 Tablespoons of granulated Swerve (for the melted chocolate part of recipe)
5 Tablespoons of Heavy Whipping Cream (for the melted chocolate part of recipe)
1/2 cup + 1 Tablespoon of granulated Swerve
2 Tablespoons of unsweetened cocoa powder (sifted)
1 pinch of salt
12 ounces of cream cheese, softened well (Reduced Fat)
2 large eggs
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
1/4 cup of sour cream (Reduced Fat)

1 + 1/4 cups heavy whipping cream
1 + 1/2 Tablespoons granulated Swerve

3 Tablespoons Polaner Sugar-Free + Fiber Strawberry Preserves
Splash of heavy whipping cream

Preheat oven to 325° F.
In a mixing bowl, whisk together 1/2 cup + 1 Tbsp Swerve, sifted cocoa, and salt, until no clumps of cocoa remain. There shouldn't be any since you sifted the cocoa! Add cream cheese to a mixing bowl and pour sweetener mixture over cream cheese, then using an electric hand mixer set on low speed, whip mixture just until smooth. Mix in eggs one at a time, blending just until combined after each addition and adding in vanilla with second egg. Let that sit while you melt your chocolate. Put the Baker's chocolate in a small saucepan over a low flame. Keep stirring while it's melting. Add the 5 Tbsp of Swerve and stir it well to incorporate. Once it's melted and mixed well, add the 5 Tbsp heavy whipping cream until smooth. Let it cool slightly, then add to the ingredients already mixed. Mix until just combined, then add 1/4 cup heavy whipping cream and sour cream and mix just until combined. Forcefully tap bowl against the countertop, about 30 times to release some of the air bubbles. Divide mixture among 12 cupcake liners in a muffin pan, adding a slightly heaping 1/4 cup to each. I highly recommend the liners I use from If You Care and look for the Where to Buy link at the top of their page. Bake in 325° F oven 17 - 21 minutes until centers only jiggle slightly. (My oven was the full 21 minutes). Remove from oven and allow to cool at room temperature 1 hour, then cover with plastic wrap and refrigerate 2 hours.

Note - It's preferably best to add the whipped topping 2 hours before serving.
In a mixing bowl, using an electric hand mixer, 1 + 1/4 cups of heavy whipping cream until soft peaks form, then add 1 + 1/2 Tbsp of Swerve and whip until stiff peaks form. Pipe or spread the whipped cream into an even layer over the cupcakes, then pipe a rim around edge over that layer (or if spreading whipped cream, just create a small well into the center).

Let this cool before adding on top of the whipped cream layer.
Place 3 Tbsp of the strawberry preserves into a small saucepan. Heat over low flame until it starts to slightly liquefy. Leave some of the strawberry chunks solid. Turn off the flame and put a splash of heavy whipping cream in and mix well. Once this is cool, spoon a heaping teaspoon into the center of each. Store in the refrigerator in an airtight container.

Total carb count for entire recipe based on *my ingredients used is 42g net carbs. YIELD: 12 cupcakes, 3.5g net carbs per cupcake.

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Peanut Butter Chocolate Balls

Super easy, super good, and Low Carb!! The original recipe from Taste of Home is titled 'Peanut Butter Snowballs' using white chocolate. I don't have any sugar-free white chocolate, so I figured mine would be more like a Reese's Peanut Butter Cup. They are, but they are so much better!!
My friend, Judy Bennett, had the original recipe posted on a Facebook group 'My favorite recipe's'.

1/2 cup chunky Peanut Butter (Smucker's Natural)
3 Tablespoons softened butter (super softened!)

In a bowl, combine the sweetener, peanut butter, and butter. Since I use natural peanut butter, I had to put my mixture into the refrigerator until it was firm enough to form balls. I think an hour is good enough, if it's not forming balls easily put it back in the refrigerator for some more time.
When firm enough, form the balls, maybe 3/4 to 1 inch and place on waxed paper-lined cookie sheet. Chill for 30 minutes or until nice and firm.
Next, melt the chocolate in a microwave-safe bowl. Heat on high at 30-second intervals, stirring each time until melted. Using two forks, dip balls and place on waxed paper to harden.
I have mine stored in the refrigerator at all times.
You should be able to get at least 18 to 24.

Total carbs for the ingredients I used is 18g net carbs. This should give you 1g or less per ball depending on how many you get out of this recipe.

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