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02/11/2011
02/10/2011
Candice’s Low Carb Tortilla’s
Candice’s Low Carb Tortilla’s
So don't look at me all crazy.. but here is a low carb version on a corn tortilla using peanut and coconut flour. Again, don't look at me crazy.. they are pretty darn good if I say so myself!
For me the nutty flavor of the peanut flour works good to create a low carb 'corn' tortilla. The texture and flavor are pretty good. I ate a few fried up like chips and let me just say YUM!
Hope you enjoy!
Makes 16 tortilla’s
Ingredients:
1 cup peanut flour
1/4 cup coconut flour
1/2 teaspoon salt
1 teaspoon baking powder
1 Tablespoon butter
3/4 cup cold water
8 tortilla’s (1/2 recipe)
1/2 cup peanut flour
2 Tablespoons coconut flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon unsalted butter
1/4 cup + 2 Tablespoons cold water
Instructions:
In a large bowl combine coconut flour, peanut flour, salt and baking powder Mix in the butter with your fingers until a fine meal texture. Add the water and mix with your hands until the dough comes together. Knead a bit in your hands until smooth Divide the dough into 16 equal pieces(8 for 1/2 recipe) and roll each piece into a ball.
Preheat a large skillet over medium-high heat.
Lay one piece of parchment paper onto your counter. Place 1 ball of dough on top then lay 1 piece of parchment paper on top. Using a rolling pin, roll the dough ball into a thin, round tortilla.
Place into the hot skillet, and cook until bubbly. Flip and continue cooking until browned. About 40 seconds on each side. Place the cooked tortilla in a tortilla warmer(or a plate with something covering it). Continue rolling and cooking the remaining dough.
Tortilla's will soften up as they sit wrapped.
Nutritional information per 1 tortilla:
Energy 47 kcal
Carbohydrate, Total 3.27 g
Sugars, total 0.63 g
Fiber, total dietary 1.77 g
Protein 4.39 g
Total lipid (fat) 1.88 g
Net Carbs 1.5 g
For chips:
Cut tortilla in quarters.
Fry in hot oil. WATCH VERY CAREFULLY. They burn QUICKLY. Only fry about 10-15 seconds! Lay on paper towel and sprinkle with salt.
02/09/2011
Candice's Low Carb Individual Peanut Butter Cookie Brownies
Candice's Low Carb Individual Peanut Butter Cookie Brownies
I have been toying the idea of making some brownies with peanut butter, particular with peanut butter cookie dough. I would just salivate over the last few days each time I would think about it. I actually froze 2 dozen pre-scooped cookie dough balls the last time I made my Ultimate Peanut Butter Chocolate Chip Cookies. So this recipe is pretty much my last brownie recipe with peanut flour and the cookie recipe combined, just changed up a bit.
Seriously to die for! So good! I just can't believe how low cab and calorie these ended up being. And to be 100% honest.. they do not taste low carb at all!
Recipe can be doubled.
Okay and really last sweet recipe for a while. My freezer is full and I'm out of Xylitol(which is a good thing! Need to eat and enjoy what I have already baked)
Hope you enjoy!
Makes 6 individual brownies
Ingredients:
1/4 cup peanut flour, sifted
1/2 teaspoon baking powder
dash salt
3 Tablespoons unsweetened cocoa(I use dutch process), sifted
1/4 cup Granulated Splenda
1 Tablespoon xylitol, powdered
3 Tablespoons (1.5oz) unsalted butter, melted & slightly cooled
1 egg
1 teaspoon pure vanilla extract
3 Tablespoons fresh brewed espresso or coffee, cooled
3 Tablespoons of Candice's Low Carb Ultimate Peanut Butter Chocolate Chip Cookies (recipe HERE)
Instructions:
Preheat oven to 350F
I use a silicone cupcake pan but if you do not have use a regular cupcake pan and line with liners. You do not need liners with a silicone pan.
In small bowl combine peanut flour, cocoa, salt, and baking powder. Set aside.
In a large bowl combine egg, splenda, xylitol and vanilla extract. Mix with a hand whisk until combined. Whisk in melted butter & espresso(or coffee).
Last mix in your peanut flour/cocoa mixture. Stir until all combined and smooth.
Place about 1 Tablespoon of brownie batter in to each individual cupcake cup in your prepared pan or silicone cupcake pan(recipe makes 6 servings). Press 1/2 Tablespoon of Candice's Low Carb Ultimate Peanut Butter Chocolate Chip Cookie dough in the middle of eat brownie. Lastly divide the rest of batter and cover each brownie so that you no longer see your cookie dough, about 1/2 Tablespoon per brownie.
Bake at 350F for 13-15 minutes
Let cool a few minutes in pan before removing.
Can be served warm or cold.
Nutritional information per 1 brownie:
Energy 158 kcal
Carbohydrate, Total 8.51 g
Sugars, total 0.79 g
Fiber, total dietary 2.22 g
Sugar alcohol 2.69 g
Protein 6.29 g
Total lipid (fat) 11.34 g
Net Carbs 3.6 g
Here is what a silicone pan looked like. I think I picked this up at a local store for like $6. So they are pretty cheap now days.
02/08/2011
Candice's Low Carb Frosted Peanut Flour Cake Brownies
Candice's Low Carb Frosted Peanut Flour Cake Brownies
Okay, if you have not figured out by now I have a major fascination to brownies. It is my MOST favorite sweet treat ever. So since starting a low carb lifestyle I have been trying to come up with the PERFECT brownie recipe. I have come up with some good ones but just not perfect to me.
Here is my newest recipe. I used peanut flour this time. They really did turn out SO good that this might be my perfect brownie!
If you do not have peanut flour yet, definitely think about picking some up to try this recipe. It is a winner in my book! They are definitely not small either, I get 9 large brownies.
Hope you enjoy!
1/2 cup peanut flour, sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup unsweetened cocoa(I use dutch process), sifted
1/2 cup Granulated Splenda
2 TB xylitol, powdered
1⁄3 cup unsalted butter, melted & slightly cooled
2 eggs
1 teaspoon pure vanilla extract
1⁄3 cup fresh brewed espresso or coffee, cooled
1/3 cup(37g) pecan or walnut, toasted & chopped *optional
Frosting
1/4 cup cocoa(I use dutch process)
1/4 cup unsalted butter, melted
10-15 drops liquid Sucralose (I use EZ-Sweetz)
Preheat oven to 350F
Grease a 8"x8" square baking dish. Line bottom with parchment. Set aside.
In small bowl combine peanut flour, cocoa, salt, and baking powder. Set aside.
In a large bowl combine eggs, splenda, xylitol and vanilla extract. Mix with a hand whisk until combined. Whisk in melted butter & espresso(or coffee).
Last mix in your peanut flour/cocoa mixture. Stir until all combined and smooth.
Pour into prepared pan.
Bake at 350F for 18-20 minutes.
Cool completely before frosting.
In a small bowl combine ingredient for frosting. Mix until completely smooth. Adjust sweetener to your taste.
With a offset spatula, spread frosting on top of cooled brownies evenly. Place pan of brownies into refrigerator for at least 15 minuets to set up before cutting.
Cut into 9 equal pieces.
Nutritional information for 1 frosted brownie(without nuts)
Energy 203 kcal
Carbohydrate, Total 10.53 g
Sugars, total 0.66 g
Fiber, total dietary 3.07 g
Sugar alcohol 2.68 g
Protein 6.18 g
Total lipid (fat) 15.56 g
Net Carbs 4.78 g
Nutritional information for 1 frosted brownie(with nuts)
Energy 229 kcal
Carbohydrate, Total 11.09 g
Sugars, total 0.77 g
Fiber, total dietary 3.39 g
Sugar alcohol 2.69 g
Protein 6.51 g
Total lipid (fat) 18.11 g
Net Carbs 5.01 g
02/06/2011
Candice's Low Carb Peanut Butter Balls
Candice's Low Carb Peanut Butter Balls
So I have to be honest.. I am all peanut buttered out! I had this idea in my head to make these when I ordered my peanut flour, so here they are! But I think I am done with sweets for a bit. My sweet tooth has been overfilled! I'm actually craving cheese and pickles now :)
Recipe can be doubled if needed.
I did not make these overly sweet so if want you can add a few extra drops of liquid sweetener to your desired taste.
Hope you enjoy!
makes 10 pieces
Ingredients:
Peanut Butter Balls:
1/4 cup peanut butter
1.5 tsp(15g) butter
1/8th teaspoon vanilla
1/4 cup peanut flour(I use med roast 12%)
10 drops liquid Sucralose (I use EZ-Sweetz)*
Chocolate Coating:
1 oz unsweetened chocolate
3/4 teaspoon butter(4g)
10 drops liquid Sucralose (I use EZ-Sweetz)*
Instructions:
In heat proof bowl or cup, add butter and peanut butter. Heat in microwave on high for around 40 seconds or until melted.
Stir in vanilla and liquid sweetener.
Last stir in peanut flour. Mix until a dough is formed.
Divide dough into 10 pieces(weigh out approx 11g each)
Roll each piece into a ball and set aside until all are rolled.
Set in refrigerator while you melt your chocolate.
In a small heatproof bowl(or ramekin) heat butter and chocolate in microwave for around 35 seconds, or until chocolate is almost all melted. Take out and stir until you no longer see any chocolate chunks.
Dip each peanut butter ball into the chocolate, be sure not to use too much on the first two or else you are left a little short on the last few.
Place on a parchment paper(or wax paper) lined baking sheet. Repeat until done. Place baking sheet in freezer for around 10-15 minutes, or until set.
Store in an airtight container or baggie in the freezer.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
Nutritional information per 1 piece:
Energy 117 kcal
Carbohydrate, Total 5.06 g
Sugars, total 0.71 g
Fiber, total dietary 2.72 g
Protein 5.10 g
Total lipid (fat) 10.24 g
Net Carbs 2.34 g
Candice’s Low Carb Peanut Flour Scones
Candice’s Low Carb Peanut Flour Scones
I wanted a nice treat that was not to sweet and these were perfect! These scones are packed with protein so make a great snack! Nice and filling.
You can shape anyway you like. I was making and my son woke up from his nap when I was about to shape the scones. So I did not make them as pretty as I would have liked since I was hurried. If you want these more as a sweet treat you could always add some sugar free chocolate chips, I have a few recipes for those here on my blog.
Hope you enjoy!
Makes 8 scones
Ingredients:
3/4 cup peanut flour
1/4 cup coconut flour
2 teaspoons baking powder
1/4 teaspoons salt
2 Tablespoons granulated Splenda
3 Tablespoons(1.5oz) unsalted butter, cold and cut into small pieces.
1/4 cup heavy whipping cream
2 Tablespoons half and half *
1 large egg
Instructions:
Preheat oven 375F
Line a baking sheet with parchment or nonstick liner.
In a small bowl combine cream, egg, & splenda . Mix till combined. Set aside.
In mixing bowl, combine flours, baking powder, and salt. Stir well.
Cut in butter. I use my hands. I do this until I have a mealy texture.
Add egg/cream mixture to dry ingredients, I use my hands again to mix.
You can either shape in your hands or sprinkle a little peanut flour on the counter then form and cut out shapes. Make 8 scones either way.
Bake at 375F for 15 minutes.
*You do not have to use half and half, you can use all cream if you would like. Just be sure to account for the extra calories. I’m in maintenance now so sometimes I use half and half instead of all heavy cream.
Nutritional information per 1 scone:
Energy 144 kcal
Carbohydrate, by difference 6.47 g
Sugars, total 1.06 g
Fiber, total dietary 2.96 g
Protein 7.85 g
Total lipid (fat) 9.96 g
net cabs 3.51 g
02/05/2011
Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookies
Candice’s Low Carb Ultimate Peanut Butter Chocolate Chip Cookies
Now these are peanut galore here! Not something I will eat everyday, but a nice treat once in a while! They have a bit of a different texture then my other peanut butter cookie recipes because I used peanut flour here. Not a bad thing, just a little different. And a bit moister then the recipe using coconut flour, so that's a plus!
Hope you enjoy!
Makes 3 dozen cookies
Ingredients:
1/2 cup unsalted butter, room temp
3/4 cup peanut butter(sugar & salt free, all natural)
1/2 cup granulated splenda
1/4 cup xylitol, powdered
2 large eggs, room temp
1 teaspoon pure vanilla extract
1 cup peanut flour (I use med roast 12% fat)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup unsalted peanuts, chopped *optional
1 recipe chocolate chips(see below)
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1.5 dozen cookies (1/2 recipe)
1/4 cup unsalted butter, room temp
1/4 cup + 2 Tablespoons peanut butter(sugar & salt free, all natural)
1/4 cup granulated splenda
2 Tablespoons xylitol, powdered
1 large eggs, room temp
1/2 teaspoon pure vanilla extract
1/2 cup peanut flour (I use med roast 12% fat)
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
2 Tablespoons unsalted peanuts, chopped *optional
1/2 recipe chocolate chips(see below)
-------
Instructions:
Preheat oven to 350F
Line cookie sheet with parchment paper, or nonstick baking liner.
In small bowl add peanut flour, baking soda and salt. Set aside.
Cream butter & peanut butter until combined in mixer with paddle attachment. Add splenda and xylitol, cream until combined.
Add eggs 1 at a time while mixer is running. Add Vanilla. Scrap down sides of bow. Beat on med until smooth.
Lately add your peanut flour mixture.
Mix till just combined.
Fold in chocolate chips by hand.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball. (I pre-scoop all 3 dozen to make sure I get the right amount then put scooped dough either in the refrigerator or freezer* until needed)
Put scooped cooked dough onto prepared cookie sheet. With palm of hand, press down to slightly flatten.
Bake @ 350F for 10-12 minutes
*Dough can all be pre-scooped then froze for convince.
Be sure to thaw frozen dough about 10 minutes at room temp before baking.
Nutritional information for 1 cookie without nuts:
Energy 96 kcal
Carbohydrate, Total 3.92 g
Sugars, total 0.59 g
Fiber, total dietary 1.12 g
Sugar alcohol 1.34 g
Protein 4.00 g
Total lipid (fat) 7.34 g
Net Carbs: 1.46 g
Nutritional information for 1 cookie with nuts:
Energy 102 kcal
Carbohydrate, Total 4.14 g
Sugars, total 0.64 g
Fiber, total dietary 1.19 g
Sugar alcohol 1.34 g
Protein 4.24 g
Total lipid (fat) 7.84 g
Net carbs: 1.61 g
Candice's Low Carb Sugar Free Chocolate Chips
(Version 2 using xylitol) Same recipe as I used before
Ingredients:
1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
2 Tablespoons xylitol, powdered
Instructions:
In heat proof bowl, melt butter in microwave.
Add cocoa & xylitol. Stir until smooth.
Put chocolate mixture into a pipping bag** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.
Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.
Makes approx. 3/4 cup of chocolate chips.
Nutritional information for 1 recipe:
Energy 678 kcal
Carbohydrate, Total 48.20 g
Sugars, total 0.03 g
Fiber, total dietary 12.03 g
Sugar alcohol 24.16 g
Protein 6.47 g
Total lipid (fat) 51.43 g
Net Carbs 12.01 g
02/04/2011
Candice’s Low Carb Zucchini Loaf
Candice’s Low Carb Zucchini Loaf
So this is actually a recipe request and I was more then happy to come up with! I love zucchini bread and this low carb version of a classic I came up with does not fall short! Really is yummy!
I tried several times to get this just right. Like classic zucchini bread I tried using oil first. Well I just did not like that version. It was moist but very eggy and soggy. Just was not what I wanted.
So next I tweaked recipe a bit then used melted butter in place of the oil.. let me just say WINNER! So buttery & still moist. This will defiantly become one of my favorite things to make! Carb and calorie wise, this is the perfect snack for me.
Even my 2 year old enjoyed and getting veggies in him is hard!
Hope you enjoy!
Makes 1 8”x4” loaf, 10 servings
Ingredients:
4 eggs
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup granulated splenda
2 Tablespoons xylitol, powdered
1 cup grated zucchini, approx. 1 small
1 teaspoon vanilla extract
1/3 cup coconut flour, sifted
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup chopped walnuts *optional
Directions:
Preheat oven to 325F .
Grease & flour(coconut flour) 1 8”x4” loaf pan. You can also line bottom with parchment if you have.
In a small bowl, combine flour, cinnamon, baking soda, baking powder, salt and nuts. Set aside.
In a large bowl using a whisk mix eggs, vanilla extract, xylitol and splenda. Whisk in melted butter.
Stir in zucchini.
Lastly add your coconut flour mixture. Mix just until combined.
Pour batter in to your prepared pan. Batter is a little thick so you will have to smooth down with a spatula to get even.
Bake at 325F for 60-70 minutes, or until done.
Nutritional information per 1 slice WITH nuts:
Energy 158 kcal
Carbohydrate, Total 7.92 g
Sugars, total 0.77 g
Fiber, total dietary 2.13 g
Sugar alcohol 2.41 g
Protein 3.79 g
Total lipid (fat) 13.18 g
NET CARBS: 3.38 g
Nutritional information per 1 size WITHOUT nuts:
Energy 139 kcal
Carbohydrate, Total 7.54 g
Sugars, total 0.69 g
Fiber, total dietary 1.90 g
Sugar alcohol 2.41 g
Protein 3.56 g
Total lipid (fat) 11.43 g
NET CARBS: 3.23 g
------------------
JUST AN EDIT:
So I made this recipe in muffin's instead of a loaf and turned out just as good :)
If you want to do muffins instead of loaf, bake 30-35 minuites at 325F in a muffin pan.
I use a 1/4 cup to scoop out portions to put into muffin tin.
I got 9 muffins per recipe.
Nutritional information per 1 muffin(9 servings)
Energy 155 kcal
Carbohydrate, Total 8.38 g
Sugars, total 0.77 g
Fiber, total dietary 2.11 g
Sugar alcohol 2.68 g
Protein 3.96 g
Total lipid (fat) 12.70 g
Net Carbs 3.59
Candice’s Low Carb Apple Fritters
Candice’s Low Carb Apple Fritters
Now I have to be honest.. I could not find my candy thermometer so I'm pretty sure my oil temperature was not right. So my fritters were just a little greasy. I can guarantee if you heat oil to proper temp, yours will turn out better! Either way, these were delicious.. and I ended up eating almost 3.. opps :)
Hope you enjoy!
Makes 6 fitters
Ingredients:
1/4 cup heavy whipping cream
1/4 cup half and half*
1 teaspoon white vinegar
10-12 drops liquid (I use EZ-Sweetz)
3 eggs
pinch of salt
pinch of nutmeg
1 teaspoon cinnamon
1/4 cup + 1 Tablespoon coconut flour
1/2 teaspoon baking powder
1/2 small apple(aprox 50g), fine dice
Icing(optional)
2 Tablespoons Granulated Splenda, powdered **
1/2 Tablespoon unsalted butter, melted
1 Tablespoon half and half*
Vegetable oil for frying
Instructions:
Heat oil to 375F , about 1 1/2 inches in medium sized heavy bottom skillet or pan.
Mix heavy cream and half&half in a cup. Add vinegar. Stir and let set for 5 minutes.
In small bowl mix coconut flour, baking powder, salt, cinnamon & nutmeg. Set aside.
In a medium size bowl add eggs and cream mixture.
Mix in coconut flour mixture. Lastly fold in chopped apples.
Spoon batter into your hot oil and cook for about 2 -3 minutes or until brown flipping 1/2 way to brown both sides. Depending on the size of your pan or pot be sure to not cook too many at one time. I did 3 at a time in a 10" pan.
Once cooked, transfer fritters to some stalked paper towels to cool off a bit and drain excess oil.
Mix icing ingredients and spoon over fritters.
Serve warm.
These are not very sweet so add extra sweetener if you like to your desired taste.
*I’m in maintenance and watch calories as well as carbs now. So am doing 1/2 cream and 1/2 half and half. You can easily use all heavy cream if you don’t use half and half.
**I powder my splenda by putting in a baggie then roll a rolling pin over a few times.
Take into account I did not add nutritional information for the oil use for frying. I know it will add extra calories and grams of fat but just don’t know how to accurately account for it. I just feel it would be a minimal amount of oil absorbed so for me it’s not a big deal to add this to the information.
Nutritional information for 1 fritter:
Energy 128 kcal
Carbohydrate, Total 7.12 g
Sugars, total 1.61 g
Fiber, total dietary 2.91 g
Protein 5.02 g
Total lipid (fat) 9.14 g
Net Carbs: 4.21 g
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