chocolate flourless cake (Phase 2,3,4)

• 1/2 cup unsweetenened cocoa powder
• 1/2 cup butter
• 1 c  granulated sucralose
• 4 oz cream cheese
• 3 large eggs
• 4 squares unsweetened baking chocolate

Directions

1. Mix all the ingredients adding the eggs last. Pour into paper lined cupcake pan. Bake at 350 for 14 mins. I checked with a toothpick but leaving them a little undercooked seems better. I got 12 cupcakes, Or 24-30 mini muffins

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

Chocolate Peanut Butter Cookies ( Phase 2 *nut rung 3,&4)

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

Stuffed baked NOT Potatoes Casserole ( all phases)

2 16 oz bags of cauliflower

4 tbs butter

2 16 oz bag broccoli

8 oz cheddar cheese

4 slices bacon cooked and cut up

Make the mashed cauliflower recipe on this site:

Spread that in a bottom of a 13×9 casserole sprayed with canola.

cook  the broccoli til desired tenderness.  Put on top of mashed cauliflower. Add shredded cheddar and bacon.

Bake at 350 for 30 mins, until it is hot through and cheese is melted well.

Nutritional Information for the whole recipe:

Fat 169.66
Carbs 75.73
Fiber 45.0
Net Carbs 30.73
Protein    105.55
Calories 2153

12 servings

Nutritional Information per serving:

Fat 14.14
Carbs 6.31
Fiber 3.7
Net Carbs 2.61
Protein 8.80
Calories 179

There are 27.34 veggie net carbs in the entire dish and 2.27 veggie net carbs in the serving.

Mashed Cauliflower ( all phases)

2 16 oz bags of cauliflower

4 tbs butter

salt and pepper to taste

1 tbs bacon grease (optional)

Boil cauliflower til fork tender. Drain, In the bottom of the pot add 4 tbs butter and add cauliflower back. Turn down to med/low. Let simmer and stir often. The cauliflower will start falling apart. I add a tbs of bacon grease if I have it for flavor. The longer you let it simmer the better it will taste. The butter gets nutty and starts to bron just a touch.

Nutritional Information for entire recipe:

Fat 65.25
carbs 31.97
Fiber 22.6
Net Carbs 9.37
Protein 14.02
Calories 719

Peanut butter candy ( Phase 2-nutrung and above)

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

 

LC Cranberry sauce

Low carb Cranberry sauce. It is really good and fresh. And really really easy to make

Makes 12 servings

12 oz bag of cranberries

1 cup splenda

1 cup water

1 tsp lemon zest

1 tsp orange zest

dash xanthan gum( optional)

 

 

Put the water and splenda in a pot and stir on medium until the splenda dissolves. Add in cranberries and stir well then turn to med low and simmer them until they start to break open and burst.  Do not walk away.. Add lemon zest and orange zest.  Stir well. Let cook and refridgerate. It will normally thicken up in the fridge on its own, but you can add the xanthan gum if you want it thicker.

 

Nutritional Information for entire dish:

Fat 0.45
Carbs 66.32
Fiber     16.0
Net Carbs 50.32
Protein    1.39
Calories 255

Per serving:

Fat 0.04
Carbs 5.53
Fiber 1.3
Net Carbs 4.23
Protein 0.12
Calories 21