Low Carb for the Holidays (2 page)

Cut up one head of cauliflower and steam or microwave
until tender. Do not boil in water, or your “potatoes” will be too
runny. Steam about 10 minutes or until the cauliflower is very
tender. Put into a colander and press with a paper towel to remove
any excess moisture.

Using a food processor or stick blender, blend the
cauliflower until it is smooth, adding the cream, butter, chicken
bullion, and pepper. Serve with gravy or pan juices.

For garlic fauxtatoes, add a couple of large cloves
of garlic to the cauliflower before you steam it. Mash with the
cauliflower.

Depending on the size of your head of cauliflower,
this makes 4 to 6 cups of mashed cauliflower at 1g carbs per
cup.

Note: If, after you puree the cauliflower, it is too
runny, add a tablespoon of psyllium husk or a quarter teaspoon of
glucomannan powder and blend it in. It will firm up the “potatoes”
without affecting taste or texture.

Note: Don’t try to make a roux with
Carbquik. It becomes gritty if cooked in fat.

Pan drippings from the turkey

(If you don’t have pan drippings, use 1 tbsp
oil or melted butter and 2 tsp dry chicken stock concentrate or
bouillon.)

2 cups unsalted chicken or turkey broth

1/4 cup Carbquik

Put half the broth in a jar and add the
Carbquik and shake it well.

Put the rest of the broth and the drippings
in a skillet and add the chicken broth concentrate. Over medium
heat, stir in the flour mix and stir until thickened. Makes 2 cups.
Reheats well.

Makes 8 quarter-cup servings at 1/2g carb per
serving.

Note: If it is still not thick enough, shake
a little konjac (glucomannan) powder on and stir it in. (I keep a
little in a shaker by the stove for thickening.) IT ONLY TAKES A
LITTLE. Shake a tiny bit at a time...maybe 1/8 tsp. This stuff
REALLY thickens

1 15oz can of pumpkin

1/4 cup sugar free pancake syrup

1/4 cup Torani or DaVinci caramel syrup

2 tbsp butter

1/4 cup polydextrose

1 tbsp cinnamon

12 low carb sugar free marshmallows cut in
quarters

Mix together pumpkin, syrup, molasses, butter,
polydextrose, and cinnamon in a microwave safe bowl. Microwave on
high for one minute. Stir, and microwave two more minutes.

Pour into a 1 1/2 quart casserole and top with the
marshmallows. Bake in a 450 degree oven until marshmallows are
melted and lightly browned.

Makes 6 half cup servings at 4g carbs each.

2 cups Carbquik

2 eggs

2 tbsp avocado oil

1/4 cup flax meal

1/4 cup nut meal (usually pecan or almond)

Artificial sweetener equivalent to 1 cup sugar

2 scoops of vanilla whey protein powder

1/2 tsp orange extract

1/4 cup Torani or DaVinci orange syrup, or 1 single
serve packet of sugar free orange drink mix plus 1/4 cup water.

The grated zest from one orange

2 tbsp orange juice (optional)

1 cup of frozen, fresh, or home dried cranberries
that have been soaked in a mixture of sucralose and water for a
while, (then use the sucralose water for some of the liquid in the
muffin mix).

(Don't use commercial “craisins” because they are
loaded with sugar.)

Preheat oven to 375 degrees.

In a large bowl, mix all the ingredients. Add the
sweetened water from the cranberries and enough additional water to
make a stiff batter, spoon into muffin cups, and bake at 375 for
15-20 minutes.

Makes12 muffins, 2.5g carbs each if made with liquid
sucralose

2 cups Carbquik

2 eggs

2 tbsp avocado oil

1/4 cup flax meal

1/4 cup almond meal

Artificial sweetener equivalent to 1 cup sugar

2 scoops of vanilla whey protein powder

1 cup canned pumpkin

1 tbsp pumpkin pie spice

1/2 cup chopped nuts

1/2 cup water

Preheat oven to 375 degrees.

In a large bowl, mix all the ingredients, spoon into
muffin cups, and bake at 375 for 15-20 minutes.

Makes12 muffins, 2.5g carbs each if made with liquid
sucralose

4 slices low carb white, wheat or cinnamon bread,
crusts and all, cut into 1/2 -inch cubes (about 2 cups).

2 1/2 cups unsweetened almond milk

1/2 cup heavy cream

2 tbsp butter

Artificial sweetener equal to 1/2 cup sugar (I use
liquid sucralose)

6 eggs

Dash of salt

1 tsp vanilla

1 tsp nutmeg

Place the bread cubes in a buttered 1 1/2 quart
baking dish. Heat the milk with the butter and sweetener. Beat the
eggs lightly; add salt, then stir in the warm milk mixture and the
vanilla and nutmeg. Pour the mixture over the bread cubes in an
ovenproof dish.

Set the dish in a pan containing hot water half
way up the baking dish and bake in a preheated 350 degree oven
about 1 hour or until a knife comes out clean when inserted in the
center of the custard.

Makes 6 servings, 3g carbs per serving.

 8 ounces cream cheese, softened

5 eggs

Artificial sweetener equal to 1/2 cup sugar (I use
liquid sucralose)

15 ounce can pumpkin

2 tsp Pumpkin Pie Spice

1 tsp vanilla

Leave the cream cheese at room temp for at least an
hour to soften, or soften in the microwave for 30 seconds. Place
the cream cheese in the bowl of your mixer and beat until smooth.
Add the remaining ingredients and beat well. Pour into a greased
glass 8” baking dish or pie plate. Bake in a preheated 350 degree
oven about 45 minutes or until the center is firm and a knife
inserted in the center comes out clean. Chill before serving.

Makes 8 servings, 3g carb per serving

3 large eggs

Artificial sweetener equal to 1 cup sugar (I
use liquid sucralose)

1/2 cup sugar free maple syrup

1/2 cup sugar free honey

1 tsp vanilla

1/4 tsp salt

2 tbsp melted butter

1 1/2 cup pecan meats

1 recipe low carb pie crust (see below) or 1
Dixie Diner Press and Bake pie crust

Make pie crust according to directions.

Beat eggs slightly; add sweetener and beat
well. Add syrup, honey, vanilla, salt and melted butter. Stir in
pecans and pour into pie crust.

Bake in preheated 350 degree oven for 45
minutes or until done.

Makes 8 servings, 3.5g carbs per serving,
including crust.

1/2 c. lard

1/2 c. Carbalose flour

1/4 c wheat protein isolate 5000

1/4 c. resistant wheat starch

2 tbsp + 1 tsp ice water

Cut shortening into flour until the particles
are like small peas.

Sprinkle in water, 1 T. at a time tossing
with fork until all flour is moistened and pastry is clinging to
the side of the bowl.

Roll out between 2 sheets of parchment.

(8 servings, 1.5g carbs per serving for
crust)

Needs no crust.

1 cup canned pumpkin (not pumpkin pie mix)

1 cup cream

1/2 cup Carbquik mix

Artificial sweetener equal to 1/2 cup sugar
(sucralose or stevia)

1/4 cup malitol or erythritol

1 tsp vanilla extract

1 tbsp pumpkin pie spice

2 eggs

1 cup chopped pecans

Preheat the oven to 350 degrees.

Spray a 9 or 10" glass pie plate with cooking spray.
In large bowl, stir the pumpkin, cream, Carbquik, sucralose,
malitol, pumpkin pie spice, vanilla and eggs until blended. Stir in
the pecans and pour into the pie plate.

Bake for 35 to 40 minutes or until a knife inserted
in center comes out clean. Cool COMPLETELY (at least an hour.)

NOTE: This needs both types of artificial sweeteners.
The combination of the two gives the best result.

I chill this in the refrigerator to make it easier to
cut and serve. I top it with some sweetened whipped cream and
sprinkle a few chopped pecans on the whipped cream.

Makes 8 servings, 5g carbs each.

4 eggs, beaten

1 16 oz can pumpkin

Artificial sweetener equal to 1 cup sugar (I
use liquid sucralose)

1/3 cup polydextrose

1/2 tsp salt

1 tbsp pumpkin pie spice

8 oz cream

8 oz almond milk

Combine all ingredients and mix well. Pour
into a greased, microwave safe 2 quart casserole and microwave on
high for 15 minutes, rotating several times, until a knife inserted
in the center comes out clean.

Makes 12 servings, 4g carbs each.

These are like the very thin Swedish ginger
cookies.

1/4 cup butter

1/2 cup shortening

1 cup brown malitol crystals or Natural Sweet Brown
*

1/4 cup sugar free pancake syrup or sugar free
honey

1 egg

2 1/4 cups Carbalose flour

2 tsp baking soda

1/4 tsp salt

1 tsp powdered ginger

2 tsp ground cinnamon

1/2 tsp ground cloves

Preheat oven to 350 degrees.

Cream the butter, shortening, brown "sugar", syrup,
and egg in a mixer until light and fluffy. Mix together the dry
ingredients. Add to the mixture in the mixer and mix until well
combined.

Form the dough into 3/4 inch balls. Place the balls
on a baking sheet lined with baking parchment. Press the dough out
into circles with the bottom of a flat bottomed drinking glass with
a small piece of parchment on top of the dough to keep it from
sticking to the glass. Press them THIN, about 1/8 inch. The cookies
will be about 2 1/2 inches in diameter.

Bake about 8 minutes. Store tightly sealed to keep
them crisp.

Makes 6 dozen. 2 cookies = 1g carbs.

*If you can't find the brown sugar substitute, you
can use malitol and add one teaspoon of blackstrap molasses.

Add a little orange food color for Halloween!

16 oz cream cheese, softened

1 egg

1/2 tsp vanilla

1/2 cup chopped nuts

Artificial sweetener equal to 1/2 cup sugar

Beat the softened cream cheese with the egg. Add in
the vanilla, nuts and sweetener and beat until thoroughly mixed.
Drop by spoonfuls onto a cookie sheet lined with foil or
parchment.

Bake in a preheated 350 degree oven until the edges
are browned. Start at 15 minutes and watch them closely until you
find out how fast they cook in your particular oven. They will
puff, then fall, when they begin to wrinkle on the top, they are
ready.

Remove from the cookie sheet and place onto cooling
racks. Store in an airtight container.

Makes about 60 cookies. 3 cookies = 1g carbs.

1 8oz package cream cheese

7 scoops chocolate whey protein powder

1/4 cup butter, melted

1/2 cup finely chopped nuts (I use macadamia or
pecans)

2 tbsp Hershey's special dark cocoa powder

Artificial Sweetener equal to 1/2 cup sugar (I use
liquid sucralose)

1/2 tsp peppermint extract

Nuts and cocoa powder for coating.

Mix all ingredients well. Roll into balls about 3/4”
in diameter. Chill.

Roll half the truffles in finely chopped nuts, and
the other half in cocoa powder.

Makes about 40 truffles. Two truffles = 1g carbs.

2 cups wheat protein isolate 5000

2 tsp vanilla

Artificial Sweetener equal to 1/2 cup sugar
(I use liquid sucralose)

1/4 cup Torani or DaVinci sugar free Caramel
or English Toffee syrup

1/4 teaspoon blackstrap molasses

3 tablespoons sugar free maple syrup

1/2 cup unsweetened coconut meat

2 tablespoons water

1 cup chopped pecans (8g)

1 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg (1g)

1/2 cup unsalted butter, softened

1/4 cup cream cheese, softened (2g)

3 oz Hershey’s sugar free chocolate chips

Add water to coconut and allow to
rehydrate.

Mix softened butter with sweetener; add maple
syrup, vanilla, caramel or English toffee syrup, and egg.

Mix WPI 5000 with baking soda and powder,
cinnamon, nutmeg, and add to first mixture. Then add coconut,
pecans, then chocolate chips.

Make tablespoon sized (about 1 inch) balls,
put on cookie sheet lined with parchment paper, then bake at 350
for 10-12 minutes (cookies will brown.) These spread to about 2.5
inches, so leave room.