High Protein/Lo Carbers...Recipes and info

Jesse · 03-26-2017, 08:54 AM

Grain Free Alternatives to Almond & Coconut Flours

*Anya* · 03-26-2017, 09:34 AM

I save recipes even if I never make them.

This one looks so good, though it has so many steps!

Death By Chocolate Cheesecake
Yield: 1 cake

Serving Size: 1/16th of cake

The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe.

Ingredients

Crust:
1 1/4 cup almond flour
1/4 cup cocoa powder
1/4 cup Swerve Sweetener
3 tbsp butter, melted

Filling:
6 ounces sugar-free dark chocolate, chopped
1 tbsp butter
24 ounces cream cheese, softened
1/2 cup Swerve Sweetener
1/2 cup powdered Swerve Sweetener
1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup cocoa powder
1/3 cup heavy cream, room temperature
2 tsp melted butter for brushing sides of pan

Topping:
3/4 cup whipping cream
1/3 cup confectioner's Swerve Sweetener
3 oz unsweetened chocolate, finely chopped
1/2 tsp vanilla extract
Instructions

Crust:
Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined.
Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F.

Filling:
In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool.

In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed.

Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth.

Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center.

Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours.

Topping:
In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.

Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set.

Notes

Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g.

Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g

http://alldayidreamaboutfood.com/201...heesecake.html

Jesse · 04-02-2017, 05:33 PM

I made these salt n pepper crackers today, except I also added thyme to the mix. They are really good, and super easy to whip up in a food processor! Now I may just have to make a trip to the store for some cheese and maybe summer sausage to go with them. These crackers will become a staple in my house!

I also have a recipe for some coconut flour crackers but I want to make sure the recipe works before posting it here.

Salt And Pepper Crackers

Ingredients:
2 cups blanched almond flour (not almond meal)
1 large egg
½ teaspoon celtic sea salt
½ teaspoon ground black pepper

Instructions:
1. Place almond flour, egg, salt, and pepper in a food processor
2. Pulse until dough forms
3. Place dough between 2 pieces of parchment paper
4. Roll out dough to 1/16 inch thick, then remove top piece of parchment paper
5. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
6. Cut into 2 inch squares using a pizza cutter or a knife
7. Sprinkle with extra salt and pepper if desired
8. Bake at 350° for 12-14 minutes
9. Serve

elanaspantry.com

Jesse · 04-02-2017, 08:16 PM

Here is a pic of my "rustic" crackers! ha! They have a great crunch and taste. I didn't have a rolling pin on hand, but I am going to make one so that I can make a thinner cracker next time. They are filling, so no worries about eating too many.

Jesse · 04-06-2017, 05:46 PM

Yum! I made this to use for dipping when I make rice paper rolls like I did this afternoon. I used a little honey for the sweetener. You can use almonds or cashews or some of both. It is really good and is a nice stand in for peanut sauce.

Paleo No Peanut Sauce

Jesse · 04-14-2017, 09:36 PM

Yum! This is my new favorite dough recipe for pizzas and other goodies. You have to scroll down through all of the monologue to get to the actual recipe but it is well worth it!

http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/

flannel_butch · 05-23-2017, 12:03 PM

http://alldayidreamaboutfood.com/ -- In case any other LCHF people want to drool over amazing recipes all day like I am haha.

03-26-2017, 08:54 AM	#1
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Grain Free Alternatives to Almond & Coconut Flours __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

03-26-2017, 09:34 AM	#2
Anya Infamous Member How Do You Identify?: Lesbian non-stone femme Preferred Pronoun?: She, her Relationship Status: Committed to being good to myself Join Date: Jun 2011 Location: West Coast Posts: 8,258 My Photo Gallery Thanks: 39,306 Thanked 40,449 Times in 7,285 Posts Rep Power: 21474858	I save recipes even if I never make them. This one looks so good, though it has so many steps! Death By Chocolate Cheesecake Yield: 1 cake Serving Size: 1/16th of cake The richest, densest, most chocolatey low carb cheesecake recipe on the planet. Your dream keto dessert recipe. Ingredients Crust: 1 1/4 cup almond flour 1/4 cup cocoa powder 1/4 cup Swerve Sweetener 3 tbsp butter, melted Filling: 6 ounces sugar-free dark chocolate, chopped 1 tbsp butter 24 ounces cream cheese, softened 1/2 cup Swerve Sweetener 1/2 cup powdered Swerve Sweetener 1 tsp vanilla extract 3 large eggs, room temperature 1/4 cup cocoa powder 1/3 cup heavy cream, room temperature 2 tsp melted butter for brushing sides of pan Topping: 3/4 cup whipping cream 1/3 cup confectioner's Swerve Sweetener 3 oz unsweetened chocolate, finely chopped 1/2 tsp vanilla extract Instructions Crust: Preheat oven to 325F. In a medium bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in melted butter until well combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake 10 to 12 minutes, and then remove and reduce oven temperature to 300F. Filling: In a medium saucepan over low heat, melt dark chocolate with butter, stirring until smooth. Set aside to let cool. In a large bowl, beat cream cheese until smooth. Beat in sweeteners and vanilla extract, then beat in eggs one at a time, scraping down beaters and sides of bowl as needed. Beat in cocoa powder and heavy cream until well combined, then beat in melted chocolate until mixture is completely smooth. Brush sides of springform pan with melted butter, taking care not to disturb the crust. Pour filling into pan and gently shake from side to side to even out. Bake 55 to 60 minutes, or until filling is mostly set but still jiggles just a little in the center. Remove and let cool 15 minutes, then run a sharp knife around the inside of the pan to loosen. Let cool completely. Once cool, remove sides, cover tightly in plastic wrap and refrigerate at least 3 hours. Topping: In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth. Pour over the top of the chilled cheesecake, allowing some to drip down the sides. Chill until set. Notes Serves 16. Each serving has 11.49 g of carbs and 6.27 g of fiber. Total NET CARBS = 5.22 g. Food energy: 378kcal Total fat: 32.98g Calories from fat: 296 Cholesterol: 112mg Carbohydrate: 11.49g Total dietary fiber: 6.27g Protein: 7.75g http://alldayidreamaboutfood.com/201...heesecake.html __________________ ~Anya~ Democracy Dies in Darkness ~Washington Post "...I'm deeply concerned by recently adopted policies which punish children for their parents’ actions ... The thought that any State would seek to deter parents by inflicting such abuse on children is unconscionable." UN Human Rights commissioner

04-02-2017, 05:33 PM	#3
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Salt n Pepper Crackers! I made these salt n pepper crackers today, except I also added thyme to the mix. They are really good, and super easy to whip up in a food processor! Now I may just have to make a trip to the store for some cheese and maybe summer sausage to go with them. These crackers will become a staple in my house! I also have a recipe for some coconut flour crackers but I want to make sure the recipe works before posting it here. Salt And Pepper Crackers Ingredients: 2 cups blanched almond flour (not almond meal) 1 large egg ½ teaspoon celtic sea salt ½ teaspoon ground black pepper Instructions: 1. Place almond flour, egg, salt, and pepper in a food processor 2. Pulse until dough forms 3. Place dough between 2 pieces of parchment paper 4. Roll out dough to 1/16 inch thick, then remove top piece of parchment paper 5. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet 6. Cut into 2 inch squares using a pizza cutter or a knife 7. Sprinkle with extra salt and pepper if desired 8. Bake at 350° for 12-14 minutes 9. Serve elanaspantry.com __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

04-02-2017, 08:16 PM	#4
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Here is a pic of my "rustic" crackers! ha! They have a great crunch and taste. I didn't have a rolling pin on hand, but I am going to make one so that I can make a thinner cracker next time. They are filling, so no worries about eating too many. __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.” Last edited by Jesse; 04-02-2017 at 08:17 PM. Reason: Hmm...Guess I should have made it smaller when I resized it.

04-06-2017, 05:46 PM	#5
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Yum! I made this to use for dipping when I make rice paper rolls like I did this afternoon. I used a little honey for the sweetener. You can use almonds or cashews or some of both. It is really good and is a nice stand in for peanut sauce. Paleo No Peanut Sauce __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

04-14-2017, 09:36 PM	#6
Jesse Infamous Member How Do You Identify?: Transguy Preferred Pronoun?: He Relationship Status: single Join Date: Jun 2010 Location: Central West Coast of Florida Posts: 5,204 My Photo Gallery Thanks: 34,866 Thanked 17,782 Times in 3,940 Posts Rep Power: 21474857	Yum! This is my new favorite dough recipe for pizzas and other goodies. You have to scroll down through all of the monologue to get to the actual recipe but it is well worth it! http://www.ditchthecarbs.com/2015/04/23/fat-head-pizza/ __________________ “You’re so hard on yourself. Take a moment. Sit back. Marvel at your life: at the grief that softened you, at the heartache that widened you, at the suffering that strengthened you. Despite everything, you still grow. Be proud of this.”

05-23-2017, 12:03 PM	#7
flannel_butch Junior Member How Do You Identify?: Butch Preferred Pronoun?: They/Their Relationship Status: Married Join Date: May 2017 Location: New Zealand Posts: 4 My Photo Gallery Thanks: 5 Thanked 14 Times in 4 Posts Rep Power: 0	I spend more time on this site than I care to admit http://alldayidreamaboutfood.com/ -- In case any other LCHF people want to drool over amazing recipes all day like I am haha.