Chocolate Muffins - "Baking LowCarb"
2/3 c. oil
1/2 c. water
1/3 c. heavy whipping cream
3 eggs
1 tsp. vanilla
1 tbl. liquid sweetener Sweet & Low
2 tbl. Splenda
1 c. vanilla whey protein powder
2 tbl. oat flour
2 tbl. high gluten flour
2 tsp. baking powder
1/4 c. baking cocoa
2 tsp. orange peel
1/4 c. chopped walnuts
Combine oil, water, whipping cream, eggs, vanilla and liquid sweetener; mix.
Add splenda, vanilla whey protein powder,oat flour,
gluten flour, baking powder, orange peel and baking cocoa; mix till
moistened. Stir in nuts. Pour into 12 greased muffin tins. Bake at 350*
for 10 to 15 min. Keep an eye on the so they don't over cook.
Each muffin has 3 carbs and 21 protein.
Pumpkin Snack Cake - "Baking LowCarb"
1 c. vanilla whey protein
1/4 c. oat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. cinnamon
1/3 c. splenda
1 egg
1/2 c. oil
1/4 c. canned pumpkin
2 tbl. heavy whipping cream
1/4 c. water
Combine vanilla whey protein, oat flour, baking powder, baking soda, nutmeg,
cinnamon and splenda in a bowl and set aside. Mix egg, oil, water, pumpkin,
whipping cream, and water and then stir in dry ingrediates and mix well.
Pour into 8 inch baking pan and tap on counter a few times to settle
bubbles. Bake at 350^ for 15 to 20 min. Test with toothpick, do not over
bake or it will be dry. Serves 12 at 3 carbs and 2 protein per serving.
Serve with Whip Cream or Cream cheese Frosting. (The cookbook has other
Pumpkin recipes so you won't be wasting the rest of the pumpkin).
Carrot Loaf - "Bread & Breakfast"
1 sm (4 oz ) jar baby food carrots
1/3 c. oil
2 eggs
1/3 c. heavy whipping cream
3/4 c. water
1/3 c. Splenda
1/2 c. chopped walnuts
1 1/2 c. vanilla whey protein powder
3 T. Vital wheat gluten flour
1/3 c. oat flour
2 tsp. xanthan gum
2 tsp. baking powder
1 tsp. baking soda
1 tsp. nutmeg
1 tsp. salt
3 tsp. cinnamon
Combine carrots, oil, eggs, whipping cream and water; mix. Add Splenda, walnuts, whey
powder, gluten flour, oat flour, xanthan gum, baking powder, baking soda, nutmeg, salt
and cinnamon. Stir in nuts. Pour into greased bread pan or line pan with parchment
paper and bake at 350^ for 40 to 45 minutes.
Note: Total recipe 76 carbohydrates, 21 fiber, 164 protein.
Breakfast Custard - "Bread & Breakfast"
4 lg. eggs
4 oz. Mascarpone (or cream ) cheese
1/4 c. heavy whipping cream
1/4 c. Splenda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 T. melted butter
Mix eggs, cheese, heavy whipping cream, Splenda, cinnamon, nutmeg and melted butter.
Pour into a small baking dish coated with Pam. Bake at 350^ for 20 to 30 minutes until
knife inserted in middle comes out clean. Note: Total recipe 17 carbohydrates, 1 fiber
and 33 protein. Four servings.
I make this up and keep it in refrigerator in baggies. Sometimes I eat it cold on the run
and other times I heat it, butter and sprinkle Splenda on the top.
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