A Thanksgiving Special

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My husband doesn’t particularly like pumpkin pie, so this year I made him a special chocolate cake, low carb style.

I used a recipe off the internet for a flourless chocolate torte, combined it with my “fluffy buttercream icing, and topped it with a can of “Light, no Sugar Added” cherry pie filling.

The cake has 8 carbs

The total icing made with part cream, has 18

2 cups of cherry pie filling had 42.

The whole cake totals 68 carbs, divided by 12 makes one serving only a little over 5 carbs.

Since the cake is very dense and rich, a little goes a long way, so he will be a happy camper, savoring every morsel.

As far as I am concerned, any yummy dessert that’s under 10 carbs per serving is a winner.



Fluffy Low Carb Frosting

One of the things that keeps us from sticking to the “low carb” way, is that it takes a real effort, and some added expense to keep those “special” products in the house.  It is my hope that my recipes will be such that except for a very few items, you will be able to tweak your own recipes with as little effort as possible.  One of these options is keeping Guar gum on hand, and using it to replace part of the cornstarch in your recipes.

Case in point-  I used 1/2 tsp of Guar gum to replace 1 tbsp of cornstarch in the recipe below.

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This afternoon I wanted a recipe for a fluffy buttercream frosting, so I pulled out my mom’s recipe which had a flour and milk base.  As an experiment, I mixed

2 Tbsp of milk powder (2.25 per Tbsp = 4.5 carbs)

1/2 cup water,

1Tbsp cornstarch (7 carbs per Tbsp)

1/2 tsp of Guar gum(0).

I cooked it to a paste, cooled it to room temp, press it through a sieve, then beat it together with 1 cube of room temperature butter, 1/2  cup Splenda and 1/2 tsp vanilla, on high until it was fluffy- about 5 minutes.

It turned out great- the formula worked.  This of course is a half recipe.  So by doubling this you end up with about 23 carbs for the entire frosting recipe.  Spread over an entire cake, divided by 12, you are only adding about 1.9 carbs to each slice.

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Next time I make it, I will dink around with the milk portion, maybe substitute half of it with heavy cream and water.  I have learned to be careful with this, as in some puddings it has a tendency to change the texture.  My husband doesn’t like it, as it dilutes the flavor considerably-especially chocolate pudding.  I will let you know if it works well and update this post as to the results.

This is a yummy butter cream without the cream cheese taste.

Yes, you can use 8 ounce of cream cheese, 1 cup of butter, along with Splenda(or your favorite substitute) and vanilla.

My husband prefers this version, especially as I use it to make a SF black forest cake with SF cherries on top.  Yumm!


One Muffin to Another

I came home from church today with Bran muffins on my mind, so starting from the recipe I developed for my “Almost Cornmeal Muffins,” I began to tweak a few of the basic ingredients and came up with this.

Oat and Bran Muffins

The recipe yields 10 small muffins, which have 6.6 carb a piece.  They are great with SF jam, or peanut butter. I also believe they would be wonderful with a ham dinner, or perhaps your Thanksgiving feast.

You could make 6 larger ones, but will have to count them at about 10 carbs each.  However, they are still much less than the originals.

You might notice that I have Guar gum in the recipe.  I use it as a binder for the dry ingredients.  I personally use Bob’s Red Mills brand of this product.

Upload recipe here. J’s Oat and Bran Muffins

J’s Low Carb e-book

I’m on a roll!!



PS- By the way, that jam that you see is Mock Strawberry made from my green tomatoes.  Yum!

** If you are a knitter, don’t forget to check out “Creative Knitting” via the link in the left hand column of this site.

Variations in Carb Counts

There are “oats” and then there are “oats.”

One of the most perplexing things in counting carbs is the labeling on the various products.  If we are to believe the labels, then there must be a different processing method used for each company.

Example-  Grain Millers Old Fashion Rolled Oats for 1/2 cup lines up the fibers indented equally as illustrated below.

Total carbohydrates = 27

dietary fiber = 4

soluble fiber = 2

insoluble fiber = 2

So the question is, is my deductible  fiber 8 grams or 4?   If the description of the different kinds carbs were indented a bit more, it would go a long way in clarifying  their intention.    One way would yield 19 net carbs  for 1/2 cup, the other would equal 23 net carbs for 1/2 cup.  That equals an 8 carb difference per cup.  Either way, of course, it is less than Quaker Oats, which usually is 21 carbs for 1/3 cup, which would give you 66 carbs per cup.   Hummmmm….?????

Just some things to consider. I will be using the highest number (23) in my recipes.

Another tip-look for the percentage number next to the fiber.  That should stand out in “bold.”  It is just a silly marketing label, but the little things are important, especially to us carb watchers.

Oat flour is my flour of choice when I think of cutting the carbs.  I am at present working on a recipe for baked cake doughnuts.  I will pass it on when I have it perfected to my liking.  🙂 My husband says, “So far, so goooooood.”


Low Carb Challenges

The reason I started this blog was to share with you my experiments in creating healthy low carb recipes.  I got started with this project when my husband decided to take off some unwanted pounds.   Because of his a previous successful experience with the Atkins diet, he chose that approach to the problem, and…. since it works for my too, I was delighted to assist him in his quest.

Eating low carb for me was easy, as I am one who likes the veggies, and a little lean meat goes a long way.  I also don’t have to have breads and heavy starches all the time- but for him( and a good many of us), leaving the goodies alone is a issue.  The crux of that challenge, of course, is to make the recipes closely mirror the original high carb item.   For me, that means it not only has to taste good, but the texture and appearance must be similar as well.   Working that all out meant that I had to be content with a failure or two, but in that regard, I am blessed with having a husband who is more than happy to “try” my experiments.

So, to that end I have created some recipes that seem to have satisfied that need, and I thought I would start this blog to share the results of my “successes.”

All the recipes that I will be posting to this site will be PDF files, which you can easily upload to your computer.  I will also endeavor to include many options for you to try, as we all have different palettes, and favorite flavors.

Below is one of the favorites in our house-

J's flax and Nut Crackers

These crackers have a great flavor and are delicious served with cheese spreads.

J’s Flax and Nut Crackers

I am working on an e-book which will eventually include all my experiments in low carb cooking, but for the present I offer you the one below- a work in progress.

J’s Low Carb e-book