Low Carb Almond Biscotti
Low Carb Apple-Glazed Pork Chops
Low Carb Banana Spice Cake
Low Carb Barbecue Chicken
Low Carb Bell Pepper Nachos
Low Carb Cool Strawberry Cream Pie
Low Carb Donut Holes


Low Carb Almond Biscotti

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum (SEE NOTE)
1 teaspoon salt
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 cup cooking oil (not olive)
1 cup Splenda or equivalent artificial sweetener (not Equal)
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract (see note)

Preheat oven to 325 degrees.
Measure out 1 cup of almonds and set aside. In a blender (not food
processor), grind the rest of the almonds to make flour. Put the almond
flour in a bowl, and add the soy flour, salt, baking powder and
cinnamon.
Mix the dry ingredients together and set aside.
In a large mixing bowl, blend the oil and Splenda. Add the eggs, one
at a time, mixing well after each addition. Add the vanilla and orange
extracts, mixing well.
Add the dry ingredients to the oil mixture, blending well. Add the
reserved sliced almonds. This will make an oily soft dough. Divide
the dough into four sections, and form each section in a small loaf
approximately 2 inches wide and 1 inch high. Put the loaves on a large
greased cookie sheet (I lined mine with foil for easy clean up). Bake
at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's
temperature to 200 degrees. Take the loaves off the cookie sheet and
put them on a cutting board. Using a sharp knife, slice each loaf into
about a dozen pieces, about 1/2-3/4-inch thick. Put the slices back on
the cookie sheet, cut sides down.
When all the loaves are sliced, put the cookie sheet back in the oven
for 10-15 minutes. Remove, turn the slices over, and put back in the
oven for another 10-15 minutes.
Each biscotti is about 2 carbs.
These can be stored in an airtight container or in the freezer for
several weeks.

NOTE: Xanthan gum is a natural microbe that adds stability to mixtures.
Without wheat flour (and the gluten in wheat flour), these cookies come
out *very* crumbly. The teaspoon of xanthan gum gives the cookies a very
good texture - crisp without falling apart when you pick them up.
Xanthan gum is expensive - $9.99 for an 8-ounce bag at Whole Foods - but a
little goes a long way.




Low Carb Apple-Glazed Pork Chops

2 pork chops, 1 inch thick
2 tablespoons olive oil
1/4 cup cider vinegar
1 1/2 tablespoon Splenda (sugar substitute)
1/2 teaspoon soy sauce
1 small onion, thinly sliced

Put the oil in a heavy skillet and brown the pork chops in the oil. When
both sides are brown, stir together the vinegar, Splenda, and soy sauce,
and pour the mixture over the chops. Scatter the onion on top.
Cover, and turn the burner to Low. Let the chops simmer, turning at
least
once, for 45 minutes or until the pan is almost dry. Serve the chops
with
the onions and the thickened pan liquid over them.



Low Carb Banana Spice Cake

1/2 cup butter softened at room temperature
1/2 cup cream cheese (full fat) - softened
1 cup granulated Splenda
1/2 cup Diabetisweet
1 teaspoon Brown SugarTwin *
5 eggs, at room temperature
2 cups almond flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon ground cloves
2 teaspoons sugar free banana extract
1 teaspoon sugar free vanilla extract

Cream butter, cream cheese, and sweeteners well. Add eggs - one at a
time,
beating well after each. Mix almond flour with baking powder and spices.
Add egg to mixture a little at a time while beating. Add banana and
vanilla
extracts. Pour into greased 9"-10" Springform pan (or 9" round cake pan)
and bake at 350 F for 50-55 minutes.

* Canadian cyclamate-version works best. If you have only American
(saccharin) version and find it bitter, substitute 1/2 teaspoon molasses
instead. Add 1/2 carb gram per serving additional.

6.2 grams of carbohydrate per serving. (Also excellent with 1/2 cup
chopped walnuts or hazelnuts added!)




Low Carb Barbecue Chicken

1 chicken
4 tablespoons butter
chili powder
pepper

Defrost a whole chicken Cut in half and butterfly by snapping the bones
with your hands and causing it to flatten Insert butter under the skin
thoroughly , spread around(approx 3-4 tablespoons) If desired lightly
coat skin with chili powder and pepper and rub into skin Cook over
medium heat until it is done , never put skin side down on the flame,
keep skin side up at all times, it will become crispy. If you want
extra crispy skin, melt butter and spread on top when bird is
nearly cooked.




Low Carb Bell Pepper Nachos

1/2 green bell pepper, seeded and cut into strips
1/2 red pepper, seeded and cut into strips
1/2 yellow pepper, seeded and cut into strips
3/4 cup shredded Monterey Jack cheese
2 tablespoons chopped olives
1/4 teaspoon crushed red pepper
1 jalapeno pepper, minced, optional

Cut bell pepper strips crosswise in half. Arrange close together in
ungreased broiler-proof pie pan 9 x 1 1/4" or glassproof ovenware.
Sprinkle with cheese, olives and crushed red pepper. Broil peppers
with toppings 3 - 4" from heat about 3 minutes, or until cheese is
melted.

Browned ground beef can be sprinkled on, if desired.




Low Carb Cool Strawberry Cream Pie

***Meringue Shell:***
4 egg whites
1/4 teaspoon cream of tartar
3 tablespoons Splenda

***Filling:***
1 small pkg. sugar-free gelatin (strawberry or raspberry)
1 pint heavy cream
1 (8oz.) pkg. cream cheese, softened
1/4 cup Splenda
1 quart strawberries, cleaned and sliced

Preheat oven to 275F. Grease one Pyrex pie plate and set aside. Beat
egg whites until foamy. Add cream of tartar then beat until whites
stand in peaks. Add Splenda and beat for an additional minute or two.
Spread the meringue evenly in the bottom of the plate and up the sides.
Bake 1 hour and 10 minutes in a 275 F oven, then raise the temperature
to 300 and bake for an additional 20 minutes. Remove from oven and cool
while you make filling. Dissolve gelatin with 3/4 cup boiling water.
Stir in 1/3 cup cold water. Place in freezer for approximately 15-20
minutes (just until it begins to gel.) When the gelatin is ready,
whip the heavy cream until stiff (but not dry). Fold in cream cheese
and Splenda. Fold in gelatin.

Stir in strawberries (reserving a few for garnish if you like.) Pour
over meringue shell in pie plate and let chill until firm -- about 2
hours.

5 grams per serving.




Low Carb Donut Holes

1 cup soy protein isolate
1/2 cup water (more as needed)
1 egg, beaten
2 tablespoons sour cream
1/4 teaspoon cinnamon
3 packets Sweet N Low or other sweetener
***Coating***
3 packets Sweet N Low or other sweetener
1/2 teaspoon Cinnamon

Combine protein powder, egg, sour cream, 1/4 tsp cinnamon, half of
the sugar, and water in a bowl. Combine until thick and blended. Add
more water if mixture is too thick. Form the mixture into balls about
the size of an egg. Deep fry in hot oil until golden. Drain on
paper towels. Combine remaining sugar and cinnamon. Roll hot
donuts in coating.


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