1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (125 page)

1 cup (225 g) butter, at room temperature

1 cup (25 g) Splenda

1 egg

1½ cups (200 g) vanilla whey protein powder

1½ cups (185 g) chopped pecans

½ teaspoon salt

Preheat the oven to 325°F (170°C, or gas mark 3).

Beat the butter and Splenda together until light and creamy. Beat in the egg, mixing well. Then beat in the protein powder, pecans, and salt.

Spray a cookie sheet with nonstick cooking spray. Form the dough into balls about the size of a marble and flatten them slightly on the cookie sheet. Bake for 10 to 15 minutes or until golden.

Yield:
4½ dozen cookies

Each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein.

OMG—These are so good!

1 cup (240 ml) coconut oil

1 cup (225 g) butter, at room temperature

1½ cups (38 g) Splenda

1 teaspoon molasses

2 eggs

1 cup (125 g) ground almonds

1 cup (130 g) vanilla whey protein powder

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup (80 g) rolled oats

1 cup (125 g) chopped pecans

Preheat the oven to 350°F (180°C, or gas mark 4).

With an electric mixer, beat together the coconut oil, butter, and Splenda until well combined, creamy, and fluffy.

Beat in the molasses and eggs, combining well. Beating the ground almonds, protein powder, salt, and baking soda, scraping down the sides of the bowl a few times and making sure the ingredients are well combined.

Beat in the cinnamon, rolled oats, and pecans.

Spray a cookie sheet with nonstick cooking spray and drop dough onto it by the scant tablespoonful, leaving plenty of room for spreading. Bake for 10 minutes or until golden. Transfer the cookies carefully to wire racks to cool.

Yield:
About 5 dozen outrageously good cookies

Each with 3 grams of carbohydrates, a trace of fiber, and 4 grams of protein.

The high-carb version of this recipe has been around for decades under various names, including Russian Teacakes, of all things. They’re a cookie my mom has made every Christmas as far back as I can remember.

1 cup (125 g) almond meal

¾ cup (90 g) vanilla whey protein powder

2 tablespoons (15 g) wheat gluten

1 cup (225 g) butter, softened

cup (8 g) Splenda

2 tablespoons (25 g) polyol sweetener

½ teaspoon salt

1 teaspoon vanilla

1½ cups (190 g) pecans, finely chopped

6 ounces (170 g) sugar-free dark chocolate, finely chopped

First measure and stir together the almond meal, protein powder, and gluten. Have this standing by.

Using an electric mixter, beat the butter with the Splenda and polyol sweetener until very creamy and fluffy. Beat in the salt and vanilla.

Now beat in the almond meal mixture, about a third at a time.

Finally, beat in the chopped pecans and chopped chocolate. Chill the dough for at least a few hours.

Preheat oven to 350°F (180°C, or gas mark 4). Using clean hands, make balls about 1½ inches (3.75 cm) in diameter and place on ungreased cookie sheets. Bake for 10 to 12 minutes. While still warm, sift just a little extra Splenda over the tops of the cookies to make them look spiffy (if you wait till they cool, none of it will stick!).

Yield:
Makes about 50 cookies

Each with 5 g protein; 2 g carbohydrate; trace dietary fiber; 2 g usable carbs. Carb count does not include polyol, either added or in the sugar-free chocolate.

These are great to make around Christmastime when high-carb temptations abound.

½ cup (115 g) butter, at room temperature

2 ounces (55 g) cream cheese

½ cup (12 g) Splenda

2 tablespoons (16 g) stevia/FOS blend

1 egg

1 teaspoon vanilla extract

1½ cups (120 g) sifted soy powder

¼ teaspoon salt

1½ teaspoons baking powder

2 ounces (55 g) unsweetened baking chocolate

½ cup (65 g) chopped walnuts

Preheat the oven to 375°F (190°C, or gas mark 5).

With an electric mixer, cream the butter and cream cheese until soft and well combined, then the Splenda and stevia/FOS blend. Add the egg and the vanilla and beat until well combined.

Sift the soy powder and then resift it with the salt and baking powder. Add the powders to the butter mixture. (It’s easier to beat it in if you add it one-half at a time.)

Melt the chocolate and beat that in and then add the nuts. Mix well.

Butter or spray cookie sheets with nonstick cooking spray. Roll the dough into small balls and place them on the sheets. Bake for 8 to 10 minutes.

Yield:
About 40 cookies

Each with 2 grams of carbohydrates and 1 gram of fiber, for a total of 1 gram of usable carbs and 1 gram of protein.

This very simple recipe is an adaptation of a recipe using Cocoa Krispies that was around back in the ’60s.

4 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each) or 6 ounces (170 g) sugar-free chocolate chips

½ cup (130 g) natural peanut butter (salted is best)

4 cups (115 g) crisp soy cereal (like Rice Krispies, only made from soy)

Over very low heat (preferably using a double boiler or a heat diffuser), melt the chocolate and the peanut butter. Blend well. Stir in the cereal until it’s evenly coated.

Coat a 9 × 11-inch (23 × 28-cm) pan with nonstick cooking spray or line it with foil. Press the cereal mixture into the pan and chill for at least a few hours. Cut into squares and store in the refrigerator until ready to serve.

Yield:
About 3 dozen logs

Each with 1.5 grams of carbohydrates, a trace of fiber, and about 5 grams of protein. (This does not include the polyols in the chocolate. And remember, those polyols have to be eaten in moderation, or you’ll be in gastric distress!)

The high-carb version of this cookie is part of my earliest memories—my mother makes them for Christmas every year, and they’re a favorite with everyone. They really dress up a holiday cookie plate, too!

1
cups (160 g) vanilla whey protein powder

1 cup (125 g) almond meal

2 tablespoons (15 g) gluten

½ teaspoon salt

½ cup (115 g) butter, softened

½ cup (120 ml) coconut oil

cup (8 g) Splenda

2 tablespoons (25 g) polyol sweetener

1 teaspoon vanilla

½ cup (50 g) oat bran

2 tablespoons (30 ml) water

Dipping Chocolate (page 552)

Preheat oven to 325°F (170°C, or gas mark 3).

In one bowl, combine the protein powder, almond meal, gluten, and salt and stir together.

In another bowl, use an electric mixer to beat the butter and coconut oil together. When they’re combined, beat in the Splenda and polyol sweetener until the mixture is creamy and fluffy. Beat in the vanilla.

Now beat in the protein powder mixture, adding it in two or three batches. Finally, beat in the oat bran and then the water.

You’ll have a stiff, somewhat crumbly dough. Use clean hands to form little logs about 1½ inches (3.75 cm) long and the diameter of a thumb (unless your fingers are huge!), pressing them together well. Bake on ungreased cookie sheets for 25 to 30 minutes. Cool before dipping into the Dipping Chocolate. Dip one end of each cookie in the chocolate. Place on waxed paper to cool.

Yield:
At least 36

Assuming 36, each will have 9 g protein; 3 g carbohydrate; trace dietary fiber; 3 g usable carbs. Carb count does not include polyol sweetener.

You may recognize this updated version of an old health food standby.

1 jar (16 ounces, or 455 g) natural peanut butter, oil and all

2 cups (260 g) vanilla whey protein powder

Splenda, saccharine, stevia, or whatever sweetener you prefer (optional) Sesame seeds (optional)

Unsweetened shredded coconut (optional)

Sugar-free chocolate bars (optional)

Unsweetened cocoa powder (optional)

Splenda (optional)

Thoroughly combine the peanut butter with the protein powder. (I find that working in about
cup (45 g) of the protein powder at a time is about right.) This should make a stiff, somewhat crumbly dough.