3 tbs Natural peanut butter
1/4 cup heavy cream
1 tsp granulated splenda
Whip heavy cream til starting to fluff and then add 1 tbs of peanut butter at time. Whip it in well then add splenda.
I did not do servings because I only take a tbs at a time and eat it like a lollipop. I get a lot out of it unless Dh gets in it.. lol.
Fat 46.02
Carbs 11.11
Fiber 3.0
Net Carbs 8.11
Protein 11.72
Calories 492
Nutritional Information for entire recipe:
FAT 180.40
CARBS 65.19
FIBER 22.3
NET CARBS 42.89
PROTEIN 44.82
CALORIES 1887
30 mini muffin servings Per serving:
FAT 6.01
CARBS 2.17
FIBER 0.7
NET CARBS 1.47
PROTEIN 1.49
CALORIES 63
1 cup skippy natural
1 large egg
1 cup splenda
1/2 tsp salt
1/2 baking powder
1 1/2 tbsps unsweetened cocoa
1 tsp vanilla
1 1/2 tbs water
Preheat oven 350
Mix peanut butter, splenda, add rest of ingredients save egg for last. When mixed well, spoon onto parchment lined cookie sheet. Flatten them with your hand. Bake for 15 mins.
Nutritional information for entire recipe:
Fat 134.88
Carbs 77.85
Fiber 18.7
Net Carbs 59.15
Protein 64.89
Calories 1642
18 servings
Nutritional Information per serving:
Fat 7.49
Carbs 4.33
Fiber 1.0
Net Carbs 3.33
Protein 3.61
Calories 91
1 cup unsweetened cocoa
1/4 c skippy natural peanut butter
1 1/3c + 1/4 cup heavy cream
10 tbsps butter
1/2 cup splenda
In a bowl mix 1/2 cup cocoa, 1/4 c splenda and 4 tbs melted butter. Mix well then add 2/3 cup cream. Mix til well blended. On a cookie sheet lined with parchment, spread the chocolate out until an even smooth layer. Put in the freezer for 20 mins to set.
In another bowl mix the peanut butter, 2 tbs splenda, 2 tbs melted butter and 1/4 c heavy cream. Mix til well blended and smooth.
Spread on chocolate in the freezer. Place back in freezer to harden.
Make the next batch of chocolate just like above.
Spread it on top of peanut butter layer.
When frozen remove to soften just a little to cut into servings.
Then freeze again and place in a storage bag and store in the freezer.
Nutritional Information for entire recipe:
Fat 338.02
Carbs 93.88
Fiber 36.6
Net Carbs 57.28
Protein 54.22
Calories 3354
48 servings
Nutritional Information per serving:
Fat 7.04
Carbs 1.96
Fiber 0.8
Net Carbs 1.16
Protein 1.13
Calories 70
20 oz cream cheese
1 c sour cream
1 cup splenda
1 tbs vanilla
2 eggs
3 yolks
1/2 c heavy cream
Preheat oven to 300 degrees F.
Beat sour cream for 10 seconds. Add the cream cheese and splenda and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
Add vanilla, eggs, yolks, and heavy cream. Make sure you add each thing slowly and make sure it is all incorporated well. Spray a pyrex dish with canola and pour in batter.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
Nutritional Information for entire recipe:
Fat 313.43
carbs 55.35
Fiber 0
Net Carbs 55.35
Protein 73.19
Calories 3301
10 servings
Nutritional Information per serving:
Fat 31.34
Carbs 5.54
Fiber 0
Net Carbs 5.54
Protein 7.32
Calories 330
This is a treat my grandmom always makes for me. It is an odd taste combination but very refreshing and good!!
Makes 8 / 1/2c servings
2 packages sugar free Orange jello
1 large carrot
You make the Jello as per instructions, Then put in a glass square casserole in the fridge while you use your peeler to make thin strips of the carrot. You can grate it if you like but I like the longer strips and then I cut them up, mix them through the jello and put back in the fridge for 10 mins or so and stir again, Just till it gets to the place where it will suspend the carrots.
One of my favorites! It cleans the palate and gives you a sweet something on your plate if there is no low carb cranberry sauce.
Nutritional Information for entire dish:
Fat 0.17
Carbs 6.90
Fiber 2.0
Net Carbs 4.90
Protein 8.67
Calories 110
Per serving:
Fat 0.02
Carbs 0.86
Fiber 0.2
Net Carbs 0.66
Protein 1.08
Calories 14
I wanted to make sure I had a pie recipe that was better for people doing induction. The other one is great but higher net carbs per slice.
29 oz pumpkin
1 1/2 cups half and half
3/4 cup heavy cream
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1 tsp salt
4 large eggs
1 cup splenda
Mix Pumpkin, splenda and spices. Add eggs slowly one at a time. Then pour in the cream and half and half.
Mix well. Spray 2 glass pie plates with canola. Pour into 2 pie plates.
Bake 35- 45 mins at 350. Make sure toothpick comes out clean. If not check again in 3 mins. don’t wait to long it can go from done to gone very quickly.
Nutritional Information for entire recipe:
Fat 129.56
Carbs 103.13
Fiber 6.2
Net Carbs 96.93
Protein 48.06
Calories 1713
Nutritional information for 20 servings or 2 pies:
Fat 6.48
Carbs 5.16
Fiber 0.3
Net Carbs 4.86
Protein 2.40
Calories 86
I made this as 1 pie because I have the room for it in Phase 3 at 50 nc daily. If you are in Induction you might want to make it in cupcakes with paper liners so you can get more servings. The small mini muffin pans will get you at least 24 servings. But all the ingredients are Induction friendly. So it is a great dessert for Thanksgiving. You can also just 1/2 the recipe if you like.
29 oz pumpkin
1 cup heavy cream
1.5 cups splenda
1 tsp cinnamon
1 tsp nutmeg
.5 tsp cloves
4 large egg
1 tsp salt
Mix pumpkin and splenda and spices. Then add eggs and then heavy cream.
Make sure it is well blended.
Bake at 400. about 45 mins for the 1 pie or 25 -30 mins for the mini pumpkin pies.
Use a tooth pick to make sure it is cooked through.
Nutritional information:
Whole recipe :
Fat 113.42
Carbs 120.86
Fiber 29.7
Net carbs 91.16
Protein 39.89
Calories 1601
Per 12 servings ( 1 pie)
Fat 9.45
Carbs 10.07
Fiber2.5
Net Carbs 7.57
Protein 3.32
Calories 133
I just gave my daughter some and she thinks it tastes exactly like pumpkin pie.
Sounds good right?!
It is easy!
Pour 1/2 cup of boiling water in a bowl pour in the packet of sugar free Jello. Stir to dissolve, Add 1/2 cup cold water and stir. Set aside.
In a larger bowl mix the cream cheese and sour cream together. Mix well. Slowly add the jello mixture in mixing well and then when all incorporated put mixer on high to help whip it up.
Refrigerate til set. About 1-2 hours.
Nutritional Information:
Whole Recipe
Fat 91.14
Carbs 11.69
Fiber 0
Net Carbs 11.69
Protein 25.74
Calories 955
Divided into 4 servings
Fat 22
Carbs 2.92
Fiber 0
Net Carbs 2.92
Protein 6.44
Calories 239
| Preheat oven to 400
29 oz pumpkin Make sure cream cheese is room temperature. Then beat with heavy cream. Add in Pumpkin then spices and splenda leaving eggs for last. Make sure you scrape down the bowl a couple of times. Make sure it is well blended. This can be made as one large cheesecake in a springform pan or 2 crustless pies. I also make it in the cupcake pans with papers and freeze the mini cheesecakes for later. I bake the large cheesecakes for about 40 mins. They need to be firm in the middle when you take them out. The cupcakes about 25-30 mins. Again firm before removing. Nutritional Information for entire recipe: Fat 222.90 Carbs 125.70 Fiber 58 Net Carbs 67.70 Protein 65.91 Calories 2678 |
Living Atkins Everyday 