Low-Carb/Egg Fast Snickerdoodle (adaptation)

While doing the Egg Fast earlier this month, I came across this recipe for a Low-Carb Snickerdoodle Crepe on the blog I Breathe I'm Hungry (IBIH).

The first time I made the crepes, I followed the recipe. I thought they were too sweet and the serving size wasn't quite enough for you, so I adapted the recipe to be more my speed and still Egg Fast friendly. 

The ingredients listed below will yield three large crepes and "sauce." I ate one crepe per meal. The ingredients will list the total recipe amount and the individual serving amount in parentheses. 

Ingredients

For the crepe:

- 6 eggs (2) 

- 5 oz of cream cheese (1.75 oz) 

- 1 tsp of cinnamon (1/8 tsp) 

- 1 tbsp granulated Splenda (or other sugar substitute) (1/3 tbsp)

- butter for frying

For the "sauce:"

- 5 tbsp of butter (1.75 tbsp)

- 2 tbsp of granulated Splenda (or other sugar substitute) (3/4 tbsp) 

- 1/2 tbsp of cinnamon (1/3 tsp) 

Instructions

I mixed all the ingredients together in a magic bullet though you can use any other blending device. I swear by the magic bullet for several reasons though: 

1. It's small, therefore easy to clean and takes up very little space in storage. 

2. It mixes in its own cup and has a lid for easy storage/refrigeration. 

3. It's safe to use with your "little" helpers. 

4. It's easy to pre-portion into 1/2, 1/3, 1/4, etc. 

For the crepe: 

- microwave the cream cheese for about 1- 1 1/2 mins

- add all the other crepe ingredients (to the softened cream cheese) (except the butter for frying) and blend together

- let the batter sit for 5 mins

- heat the butter up in a frying pan over medium heat

- pour 1/3 of the batter (if making the full three portion batter) into the frying pan 

- flip once the batter isn't "jiggly" in the frying pan

For the "sauce:"

- melt the butter in the microwave for about 2 mins

- add the sugar sub and cinnamon to the melter butter

- belt together

- once the crepe and "sauce" are done, pour 1/3 of the sauce into the middle of the crepe and roll the crepe up

- you can add a little extra sauce on top of the crepe to complete!

Carb Count

net carbs per serving is: 3

And trust me, one crepe is all you're going to need. It's actually very filling!! 

Thanks to IBIH for the original recipe! 

Keep it Sweet!

Gigi 

Low-Carb Sugar Cookies

My search for a yummy low-carb cookie continues... Until now! After days of perfecting this recipe (and I mean adding new ingredients, baking again and again, and doing this over and over for several days) I finally made a soft, tasty, and moist LOW-CARB sugar cookie! And when I say I made "a" cookie, I mean, I made like 90 cookies... The recipe kept growing hence the plethora of cookies! ;) 

Ingredients 

- 2 cups of almond flour

- 3/4 cups of coconut flour

- 1 tsp of baking soda

- 1/2 tsp of baking powder

- 2 1/2 sticks of softened butter

- 1 1/2 cups of powdered Splenda 

- 3 eggs 

- 1/4 cup of peanut oil

- 1 tsp of coconut extract 

Instructions

- preheat oven to 375 degrees

- pour flours, baking soda and baking powder into a bowl and mix

- in another bowl, add butter and sugar and mix with hand blender

- in the wet ingredients bowl (butter and sugar bowl), add eggs, oil, and coconut extract and continuing mixing together

- gradually mix the dry ingredients (flours, baking soda and baking powder) in with the wet ingredients 

- when ready, make small balls out of dough and place on cookie sheet for baking

- bake for 10 minutes, one sheet at a time 

- let cool for a min and enjoy!!

A few notes...

- I know you're asking why I mixed my flours and I want to explain that to you. If you read the bag of coconut flour, you'll read that you should only substitute coconut flour for 20% of the real thing. Because I was altering a regular sugar cookie recipe by subbing flour for almond and/or coconut flour and sugar for Splenda, and because I had intended to use only coconut flour prior to actually reading the bag, I had to quickly make an adjustment to add almond flour too. 
- Almond flour can be subbed 100% for regular flour. 

- The almond flour I used was pre-made by Bob's Red Mill. I have made almond flour previously, but it doesn't come out as fine, tastes differently and, to me, not as good as the pre-made.

- While I used peanut oil as my oil of choice, I'm sure you can use coconut or canola oil. I used peanut because it has the least amount of "taste," since I didn't want to alter the taste of the recipe, just the moistness of it. 

- I'm sure you can also use vanilla, banana, or whatever other extract you want to use instead of coconut. While the cookies do have a coconutty flavor, I don't think the coconut extract had a large contribution to that. I found an assortment of extracts made my J.R. Watkins at Walmart for less than $3 a piece! And when I say assortment, I mean assortment!

- I learned that if you want moist cookies, add oil. It truly does moisten the batter and the cookie after being baked. 

- Store the cookies in a sealed Tupperware container. They'll stay fresh and moist this way. 

- I think the most important thing to share is that my kids love these cookies, especially my son!! He sees them sitting on the counter and cries (yes, literally cries) for them. 

 

Carb Breakdown
168 carbs total in entire batter
/ 90 cookies = ~1.9 carbs per cookie

I am so happy to finally have perfected my cookie recipe! I am so happy to be able to nosh on these low-carb cookies while others enjoy their cookies. I don't have to feel left out of the cookie swaps either! Lol!! Hope you enjoy them as much as I do! 

Sweets,

Gigi 

Low-Carb Brownies

Low-Carb Brownies

These brownies are flourless and cook like an egg soufflé. But best of all, there's only 3 carbs per serving! That's enough to soothe my sweet tooth!

Disclaimer: This post was started while the brownies were cooking. It's now being finished after eating the final product. These brownies are light and dry. I've decided that they are better than no sweet snack at all, so I am sharing the recipe with you. I'm also hoping that someone will do something different that will make them taste better and TELL ME! Good luck! 

Ingredients

-2 oz unsweetened chocolate. I bought a bar of 45% chocolate, with almonds, and no added sugar from Trader Joes. 

-1 c butter

-1 1/2 c baking Splenda

-4 eggs

-4 egg yolks 

-1 tbsp vanilla. I used 9 grams (.32 oz) of vanilla sugar, which is equivalent to 2 tsps of vanilla. 

-6 tbsp cocoa powder

1. Preheat oven to 350

2. Melt chocolate and butter over VERY low heat

3. Let cool for 10 mins

4. Beat eggs until light and fluffy

5. Gradually beat in Splenda

6. SLOWLY drizzle chocolate mixture into egg mixture, beating constantly

7. Beat in cocoa powder until smooth 

8. Spread batter into a greased 12x16 jelly roll pan. I used a 12x17 since that's what I had. 

9. Bake for 40 mins, or until the top of puffed and cracked and the tester comes out with moist crumbs

10. Cool for 1 hr

11. Cut into 2 inch squares and ENJOY!

Serving size is 2 inch square. 

Carb content is 3 grams per serving.