Lo-carb cookies

[Guest guest]

Here is the chat from last Thursday. Sorry it took a while, The host was on

vacation and so it was a little late, These are cookie recipes for lo-carb!!

It is in chat format. Enjoy and let me know what ones are good!!!

Thank Di for sharing this with us!!!

Here are the recipes:

DBauer7997: Somebody posted a recipe for pumpkin bars. Does anyone want

it?

DBauer7997: 3/4 c. almond flour, 3/4 t. salt, 1/2 c. baking soda

DBauer7997: 1/2 t. nutmeg, 1/2 t. cinnamon, 2 eggs

DBauer7997: 1 c. brown sugar twin, 2/3 c. canned pumpkin, 1/4 c. cooking

oil

DBauer7997: 1/2 c. chopped nuts

DBauer7997: In bowl beat eggs and brown sugar twin. (Splenda may be

substituted)

DBauer7997: Add oil and mix until combined.

DBauer7997: Then add the sifted dry ingredients together with the pumpkin

DBauer7997: and nuts. Pour in 1/4 sheet (12 " x 8 " ) greased baking pan.

DBauer7997: Bake at 350 degrees for 30 minutes. Cool.

DBauer7997: 5 minutes. Remove from pan and cut into 2 " x 4 " rectabgles.

Frost, if desired. End.

DBauer7997: Cream cheese sweetened with brown sugar twin or splenda. You

could add some

DBauer7997: cinnamon to the frosting, too.

DBauer7997: Brownies: 1/2 c. cocoa powder, 1/2 c. almond flour. 1 1/2 c.

Splenda

DBauer7997: 1 c. butter, softened, 4 eggs

DBauer7997: Melt butter; add rest of ingredients.

DBauer7997: Pour into a buttered 9 " square pan anad bake at 375 defrees

for 25-35 minutes.

DBauer7997: Cut into 9 servings when cooled. End.

DBauer7997: Hmmmm. You could try it with protein or soy flour. I hate

soy, though.

DBauer7997: Recipe says 8 carbs per square.

DBauer7997: Anybody do an almond cookie recipe yet?

DBauer7997: Sure. Almond Cookies -

DBauer7997: 1 egg, a c. Splenda, 2 1/2 c. almond flour, 1/2 c. butter,

softened

DBauer7997: 1/2 t. vanilla, pinch salt.

DBauer7997: Cream butter and Splenda together. Add egg, vanilla & salt

and continue mixing.

DBauer7997: Gradually add almond flour and mix until well blended.

DBauer7997: Form into balls and place on greased cookie sheet.

DBauer7997: Flatten with the bottom of a glass buttered and then dipped

in Splenda.

DBauer7997: Bake at 375 degrees for 7 to 8 minutes, or slightly longer.

DBauer7997: Bake until the edges turn brown and the tops begin to crack

slightly.

DBauer7997: Cool on cookie sheet 1 minute and then remove to a wire rack

to continue

DBauer7997: cooling. End. I don't have a carb count for these.

DBauer7997: OK. Protein Fudge Bars - this is Debsy's recipe

DBauer7997: 7 scoops (2 1/3 c. chocolate Designer Whey Protein, 1/2 c.

melted butter

DBauer7997: 4 ounces cream cheese, softened

DBauer7997: 1/2 c. chopped walnuts

DBauer7997: Melt butter and cream cheese. Mix in Designer protein. This

will be stiff.

DBauer7997: And hard to stir. Add walnuts. Place in greased bread pan.

DBauer7997: Cool in refrigerator. Cut into 8 servings. Store individually

wrapped in the

DBauer7997: refrigerator. It's the consistency of an Atkins bar. End.

DBauer7997: Designer Whey is available at most health food stores and

also over the internet.

DBauer7997: Sure. You could use any flavor. Maybe use vanilla, add a

little lemon extract & chopped

DBauer7997: pecans instead of walnuts.

DBauer7997: CarbSmart is an on line low carb store. www.carbsmart.com

AdozNroses: Who was the person who left because of the Halloween candy

talk? I have a couple low carb

AdozNroses: candy recipes I can send them.

AdozNroses: Ok.. I am still chasing my kid down for bed...

AdozNroses: I will share them when I get done, anyone who wants them..

EMAIL me.

AdozNroses: I forget things easily

AdozNroses: Smurf... I am ready to run those Lo Carb Candy recipes

AdozNroses: whenever you give me the OK.

AdozNroses: Sounds like it to me, DBauer.

AdozNroses: Here are the Lo Carb Candy Recipes:

AdozNroses: LOW-CARB CHOCOLATE

AdozNroses: 2 SQUARES UNSWEETENED CHOCOLATE

AdozNroses: 4 TBS. BUTTER

AdozNroses: 3 TBS. HEAVY CREAM

AdozNroses: 1/2 TSP. VANILLA

AdozNroses:

AdozNroses: COMBINE IN MICROWAVE SAFE BOWL AND MICROWAVE

AdozNroses: 1 MIN. STIR IN 10-15 PACKS SUGAR SUBSTITUTE TILL

AdozNroses: SMOOTH. POUR ONTO WAX PAPER OR CHOCOLATE

AdozNroses: MOLDS AND REFRIGERATE TILL HARD (ABOUT 1 HOUR)

AdozNroses: *ADD 1/2 CUP PEANUTS TO CHOCOLATE MIXTURE

AdozNroses: BEFORE PLACING ON WAX PAPER TO MAKE PEANUT

AdozNroses: CLUSTERS! YUMMY!

AdozNroses: PEANUTBUTTER CUPS

AdozNroses: MAKE CHOCOLATE AS ABOVE, BUT INSTEAD OF PUTTING

AdozNroses: ONTO WAX PAPER, POOR A THIN LAYER INTO MUFFIN

AdozNroses: MOLDS (THE TINNY ONES ARE GREAT IF YOU CAN FIND

AdozNroses: THEM)! AND REFRIGERATE 1 HOUR.

AdozNroses: MIX ADAMS NATURAL PEANUTBUTTER WITH EQUAL TO

AdozNroses: TASTE AND SPREAD OVER HARDENED CHOCOLATE, POUR

AdozNroses: MORE CHOCOLATE OVER TOP TO COVER AND

AdozNroses: REFRIGERATE TILL HARD.

AdozNroses: GUMMY WORMS

AdozNroses: 1 PKG. ANY FLAVOR FF/SF GELATIN

AdozNroses: 6 PKGS. UNFLAVORED GELATIN

AdozNroses: 1/2 CUP COLD WATER

AdozNroses: IN SMALL SAUCEPAN MIX FLAVORED AND UNFLAVORED

AdozNroses: GELATIN STIR IN COLD WATER. STIR UNTIL YOU HAVE A

AdozNroses: GLOPPY-CHUNKY BLOB, NOT UNLIKE PLAY-DOH. TURN ON

AdozNroses: HEAT TO MEDIUM AND MELT THE BLOB.

AdozNroses: STIR OBSESSIVELY TILL MELTED. TAKE THE RACK FROM

AdozNroses: YOUR TOASTER OVEN AND PLACE ONTO COUNTER.

AdozNroses: DRAPE A BIG SHEET OF ALUMINUM FOIL OVER IT. CRAM

AdozNroses: THE ALUMINUM DOWN INTO THE GAPS IN THE RACK

AdozNroses: LEAVING STRIPE LIKE MOLDS. POUR THE MIX INTO THE

AdozNroses: MOLDS STICK IN FREEZER 10-15 MINS TO COOL.

AdozNroses: AND VALA! GUMMY TAPEWORMS!

AdozNroses: * YOU CAN ALSO POUR INTO MINI BEAR MOLDS TO MAKE

AdozNroses: GUMMY BEARS OR ANY OTHER MINI MOLD YOU MAY

AdozNroses: HAVE.

AdozNroses: ENJOY! :-)

AdozNroses: TRACY (AKA...SAMI201) <~~ THANK YOU !

(Magic's note... I pour these out on a dinner plate and let it set, and then

roll up the jell-disk and cut it with scissors into gummi worms. Use orange

and black jell-o for Halloween worms)

ITWNSmurfy: ALMOND BALLS

ITWNSmurfy: 1/2 TSP. ALMOND EXTRACT

ITWNSmurfy: 2 PACKETS EQUAL

ITWNSmurfy: 1 TBSP UNSWEETENED COCONUT

ITWNSmurfy: 3 TBSP. BUTTER

ITWNSmurfy: 1 TBSP MASCARPONE CHEESE

ITWNSmurfy: (CAN SUBSTITUTE CREAM CHEESE)

ITWNSmurfy: MIX EXTRACT AND ONE PACKET OF EQUAL

ITWNSmurfy: SPOON OVER COCONUT AND MIX WELL.

ITWNSmurfy: MIX REMAINING INGREDIENTS.

ITWNSmurfy: STIR WELL. ROLL THIS MIXTURE INTO 1/2 " BALLS

ITWNSmurfy: AND THEN ROLL IN COCONUT MIXTURE.

ITWNSmurfy: STORE SAME AS ABOVE.

ITWNSmurfy: CARBO COUNT: 1.2 GRAMS PER BALL

ITWNSmurfy: ALMOND BALL COOKIES

ITWNSmurfy: ADD ABOVE RECIPE PLUS 2 TBSP COCONUT

ITWNSmurfy: ADD TOGETHER ALL INGREDIENTS.

ITWNSmurfy: DROP ONTO UNGREASED COOKIE SHEET.

ITWNSmurfy: BAKE FOR 10 MINUTES AT 325*, BEING CAREFUL

ITWNSmurfy: NOT TO BURN THE BOTTOMS.

ITWNSmurfy: CARBS: 1.8 GRAMS PER COOKIE

ITWNSmurfy:

ITWNSmurfy: BASIC COOKIE RECIPE

ITWNSmurfy: 1 CUP PROTEIN POWDER (BEST ARE SUPER PRO 90

ITWNSmurfy: OR A SOY PROTEIN ISOLATE)

ITWNSmurfy: SWEETENER TO EQUAL 1/2 C. SUGER

ITWNSmurfy: 1/4 C. WATER

ITWNSmurfy: 2 TSP BAKING POWDER

ITWNSmurfy: 2 EGGS

ITWNSmurfy: 1/4 C. HEAVY CREAM

ITWNSmurfy: 1 TSP. VANILLA

ITWNSmurfy: COMBINE DRY INGREDIENTS, SET ASIDE.

ITWNSmurfy: MIX MOIST INGREDIENTS AND ADD TO DRY

ITWNSmurfy: INGREDIENTS, MIX WELL.

ITWNSmurfy: BAKE IN A 350* OVEN FOR TWENTY MINUTES.

ITWNSmurfy: MANY WAYS, SUCH AS:

ITWNSmurfy: USE CHOCOLATE PROTEIN POWDER + ADD 1 TBSP

ITWNSmurfy: COCOA POWDER.

ITWNSmurfy: OR ADD CINNAMON AND NUTMEG FOR SPICE

ITWNSmurfy: COOKIES

ITWNSmurfy: OR ADD FLAVORINGS OF YOUR CHOICE, SUCH AS

ITWNSmurfy: ALMOND EXTRACT, ORANGE EXTRACT + ORANGE

ITWNSmurfy: PEEL,

ITWNSmurfy: LEMON EXTRACT + LEMON PEEL, ETC.

ITWNSmurfy: CHOPPED NUTS CAN BE ADDED AS WELL.

ITWNSmurfy:

ITWNSmurfy: JUST LIKE COOOKIES & CREAM (ALMOST)

ITWNSmurfy: FROM FATKAT'S LC RECIPE SITE

ITWNSmurfy: 2 PINTS HEAVY WHIPPING CREAM (24 CARB)

ITWNSmurfy: 1 SMALL PACKAGE SUGAR-FREE WHITE CHOCOLATE INSTANT PUDDING

(24 CARBS)

ITWNSmurfy: 1 SMALL PACKAGE SUGAR-FREE CHOCOLATE INSTANT PUDDING

ITWNSmurfy: MIX THE WHITE CHOCOLATE PUDDING MIX TOGETHER WITH *ALL* OF

THE CREAM.

ITWNSmurfy: BEAT ON HIGH FOR 3 MINUTES.

ITWNSmurfy: SPRINKLE THE DARK CHOCOLATE POWDER INTO

ITWNSmurfy: THE BOWL AND EVER-SO-GENTLY BLEND JUST

ITWNSmurfy: ENOUGH TO GET POCKETS OF CHOCOLATE.

ITWNSmurfy: REFRIGERATE FOR 5 MIN. AND ENJOY.

ITWNSmurfy: THE LESS YOU MIX IT, THE BETTER IT IS

ITWNSmurfy: THESE CAN BE DROPPED BY TEASPOONFULS ONTO

ITWNSmurfy: WAX PAPER AND FROZEN FOR COOKIES & CREAM

ITWNSmurfy: " KISSES "

ITWNSmurfy: MAKES TEN SERVINGS, 7 GRAMS EACH.

ITWNSmurfy:

ITWNSmurfy: I've got a recipe that Magic created for us here...

ITWNSmurfy: anyone like Peanut Butter Cookies?

ITWNSmurfy: RANI'S PEANUT BUTTER COOKIES

ITWNSmurfy: 1 CUP LOWEST-CARB PEANUT BUTTER YOU CAN FIND (ADAM'S IS THE

LOWEST, IF YOU CAN FIND IT)

ITWNSmurfy: 1 EGG

ITWNSmurfy: 1 CUP SPLENDA

ITWNSmurfy: 2 PACKETS OR 1 TBSP HEAT-STABLE ARTIFICIAL SWEETENER (I USE

SWEET ONE)

ITWNSmurfy: 2 TBSP PROTEIN POWDER (MY FAVORITE FOR THIS

ITWNSmurfy: IS A SWEETENED WHEY-BASED PP, SUCH AS

ITWNSmurfy: DESIGNER PROTEIN)

ITWNSmurfy: 2 TSP VANILLA

ITWNSmurfy: 1/2 TSP BAKING SODA

ITWNSmurfy: PREHEAT OVEN TO 350*

ITWNSmurfy: CREAM THE PEANUT BUTTER, EGG, AND VANILLA.

ITWNSmurfy: ADD THE REST OF THE INGREDIENTS AND MIX WELL

ITWNSmurfy: FORM INTO BALLS ABOUT AN INCH IN DIAMETER (SHOULD MAKE

APPROXIMATELY 32-36).

ITWNSmurfy: DIP EACH BALL INTO THE SWEETENER AND PLACE ON A COOKIE SHEET,

SWEETENER SIDE UP.

ITWNSmurfy: THEY DON'T RISE MUCH, SO THEY CAN BE PRETTY

ITWNSmurfy: CLOSE TOGETHER.

ITWNSmurfy: PRESS EACH BALL SLIGHTLY WITH YOUR HAND AND

ITWNSmurfy: THEN IMPRINT WITH THE TINES OF A FORK.

ITWNSmurfy: BAKE FOR APPROX 12 MINUTES OR UNTIL THE TOPS ARE SLIGHTLY

BROWNED.

ITWNSmurfy: REMOVE FROM COOKIE SHEET AND LET COOL.

ITWNSmurfy: STORE IN A ZIPLOC BAG IN THE FREEZER FOR BEST

ITWNSmurfy: TEXTURE.

ITWNSmurfy:

ITWNSmurfy: PECAN MERINGUES anyone?

ITWNSmurfy: 1/4 CUP PECANS

ITWNSmurfy: 1 EGG WHITE

ITWNSmurfy: CINNAMON

ITWNSmurfy: STEVIA (LIQUID)

ITWNSmurfy: BUTTER

ITWNSmurfy: BEAT EGG WHITE UNTIL FOAMY.

ITWNSmurfy: ADD A SPRINKLE OF CINNAMON AND A FEW DROPS OF STEVIA

ITWNSmurfy: CONTINUE BEATING UNTIL PEAKS FORM.

ITWNSmurfy: BUTTER A PIE PAN.

ITWNSmurfy: USING A TEASPOON, PUT EGG WHITES ON PIE PAN IN MOUNDS.

ITWNSmurfy: PUT A PECAN ON EACH MOUND

ITWNSmurfy: BAKE AT 325* F UNTIL CRISPY AND LIGHT BROWN.

ITWNSmurfy: sorry, Magic didn't list the carb count on that one

ITWNSmurfy: PUDDING COOKIES (I think I got this one from www.peavine.com)

ITWNSmurfy: 1 STICK OF BUTTER

ITWNSmurfy: 2 oz CREAM CHEESE

ITWNSmurfy: 1 pkg ANY FLAVOR SF PUDDING

ITWNSmurfy: 1/2 tsp VANILLA

ITWNSmurfy: 1 cup SOY PROTEIN POWDER

ITWNSmurfy: 1 oz CHOPPED NUTS

ITWNSmurfy: SOFTEN BUTTER AND CREAM CHEESE AND MIX

ITWNSmurfy: WELL.

ITWNSmurfy: ADD PUDDING AND STIR UNTIL MIXED.

ITWNSmurfy: STIR IN VANILLA, SOY POWDER, AND NUTS.

ITWNSmurfy: ROLL INTO 1.5 " DIAMETER BALLS AND CAREFULLY FLATTEN.

ITWNSmurfy: BAKE AT 350* FOR 10-12 MIN.

ITWNSmurfy: SPRINKLE WITH ARTIFICIAL SWEETENER IF DESIRED.

ITWNSmurfy:

...

ITWNSmurfy: CHINESE ALMOND TEA-COOKIES

ITWNSmurfy: 3/4 CUP VANILLA WHEY PROTEIN

ITWNSmurfy: 1/2 CUP SOY ISOLATE POWDER

ITWNSmurfy: 6 TBSP SUGAR TWIN

ITWNSmurfy: 4 PACKETS OF EQUAL

ITWNSmurfy: 2 TSP BAKING POWDER

ITWNSmurfy: 1 EGG

ITWNSmurfy: 1 TBSP WATER

ITWNSmurfy: 1/2 CUP OF LARD (YES, LARD!)

ITWNSmurfy: 1/4 CUP BUTTER

ITWNSmurfy: 2 OZ ALMONDS, COARSELY GROUND

ITWNSmurfy: COMBINE SOY POWDERS, BAKING POWDER, AND ALMONDS IN A BOWL.

ITWNSmurfy: BLEND IN THE LARD, BUTTER, AND SWEETENERS UNTIL THE MIXTURE

RESEMBLES COARSE MEAL.

ITWNSmurfy: STIR IN THE EGG AND WATER (ADDING EXTRA WATER IF NEEDED)

ITWNSmurfy: KNEAD DOUGH SEVERAL TIMES AND LET STAND FOR 5 MIN.

ITWNSmurfy: FORM THE DOUGH INTO SMALL BALLS AND PRESS

ITWNSmurfy: THEM DOWN WITH THE PALM OF YOUR HAND TO

ITWNSmurfy: FORM CAKES ABOUT 1/2 " THICK.

ITWNSmurfy: PREHEAT OVEN TO 375*.

ITWNSmurfy: DUST COOKIE SHEET WITH PROTEIN POWDER.

ITWNSmurfy: PLACE CAKES ON COOKIE SHEET AND BAKE FOR 5 MIN AT 375*.

ITWNSmurfy: REDUCE THE TEMPERATURE TO 300* AND BAKE

ITWNSmurfy: FOR 8-10 MIN MORE, OR UNTIL THEY ARE GOLDEN

ITWNSmurfy: BROWN.

ITWNSmurfy: MAKES 18 ALMOND TEA-CAKES AT 1.3 GRAMS OF CARB EACH.

ITWNSmurfy: NOTE: YOU MAY USE ALL VANILLA PROTEIN

ITWNSmurfy: POWDER IF YOU WISH, AND ALSO CAN SUBSTITUTE

ITWNSmurfy: OTHER SWEETENERS OF YOUR CHOICE

ITWNSmurfy:

Hugs

Penny---Ohio

173/157/130

Goal for Oct 31st-----155

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