Rachel's Recipes

Ingredients:

• 1/4 cup ground pecans or almonds
• 2 Tbsp butter
• 1 egg
• 3 Tbsp granular Splenda or equivalent
• 1/4 tsp baking powder
• 1 Tbsp unsweetened chocolate powder
• 1 Tbsp water

In a 2-cup Pyrex measuring cup or small microwaveable bowl mix ground almonds or pecans, Splenda, baking powder and chocolate powder.

In separate small dish, melt the butter in microwave. Mix the water and egg with the butter. Add to dry ingredients and mix. Cover with plastic wrap and make a couple slits in the top. Microwave HIGH for 1 min, 10 sec or until done. Flip out of bowl onto cutting board to cool. Will appear moist at first but will set up nicely in a minute.

Ingredients:

• 1 liter whipping cream
• 1/2 a vanilla bean (optional)
• 1 Tbsp vanilla extract
• 9 egg yolks
• 10 packets of sweetner
• 3 tbsp unsweetened chocolate powder
• 1 cup pecans

cut the 1/2 vanilla bean lengthwise and toss it in with the cream. heat in a double-boiler or saucepan over low heat – don’t bring to a boil.

Chop pecans to peppercorn size and place in freezer.

Put the egg yolks into a food processor (chopper or blender). add vanilla extract and chocolate and vanilla bean scrapings. spoon about 1/2 cup of the hot cream into egg mixture and process until smooth, stir mixture into remaining hot cream.

Continue to heat, stirring until custard thickens a little (don’t boil), remove from heat and stir in artificial sweeteners.

Cool to room temperature then chill in freezer for an hour. Pour into churn, turn on, set timer for 15 minutes (more, if needed). add chilled pecans when nearly done
serve garnished with a sliced strawberry.

For Maple Walnut flavor, omit the chocolate and pecans, add 1 Tbsp maple extract to custard and, instead of pecans, use chopped walnuts sautéed in butter, sprinkled with 1 packet of sweetener and chilled in freezer.

Store in freezer in ½ cup Glad containers. It is best to use an ice-cream maker that doesn’t require ice. I use a Cuisinart 2 qt.

Ingredients:
2 cups almond flour
1/2 cup Splenda
1 stick (1/2 cup) softened butter
1/2 teaspoon salt (if using salted butter, omit salt here)
1 teaspoon vanilla extract
1 teaspoon almond extract

Preheat oven to 300°F.

Combine all ingredients. Form dough in to walnut sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.

30 carbs in entire batch.

Ingredients:
1/2 cup chunky or smooth (sugarless/natural) peanut butter
1/2 cup Splenda
2 Tablespoon Brown Sugar Twin
3/4 cup heavy cream
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
4 Tablespoons almond flour
1 Tablespoon macadamia nut flour (optional)
2 teaspoons vanilla extract

Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn!

Total net grams of carbohydrate in recipe: 38. If making 10 large cookies, they are 3.8 carbs each. If making 16 smaller cookies, they are 2.4 carbs each.

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda

Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you’d ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.

Ingredients:
2 1/2 cups Splenda
2 Tablespoons unsweetened cocoa
1/2 cup butter
1/4 cup cream
1/4 cup water
1 tsp vanilla extract
1/2 cup creamy peanut butter
2 cups pecan pieces

Mix Splenda, cocoa, butter, cream and water in saucepan. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes (do not overcook). Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add pecan pieces. Stir to coat evenly.

Drop by spoonful onto waxed paper. Chill in refrigerator. (Once chilled and “set,” you can lift these from the waxed paper and place the entire batch in Tupperware and keep in fridge.)

Makes 15-20 treats. 3-4 carbs per treat.

Ingredients:
8 oz cream cheese
1 cup Splenda
1 oz. unsweetened baker’s chocolate
1/4 cup heavy cream
4 teaspoons peanut butter

Melt cream cheese and peanut butter in microwave for approx 2 minutes, stopping and stirring at 1 minute intervals. Melt chocolate in separate bowl until creamy. Combine chocolate with cream cheese mixture and whisk in Splenda and cream. Pour into buttered glass pan and chill at least 4 hours.

Cut in squares and enjoy. (This recipe yields a more “gooey” fudge than traditional fudge, but if you want more uniform squares, place pan in freezer for 30 minutes before cutting.)

Cut into 16 pieces — 3.8 grams net carbohydrate per piece.

Makes about 26

1/2 cup butter, softened
1-1/2 cups almond flour
1 cup granulated Splenda
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda
1 teaspoon cinnamon

In a medium bowl, beat butter until creamy. Add half the ground almonds, 1 cup Splenda, egg, vanilla, baking soda and cream of tartar. Beat until well combined. Beat in remaining ground almonds. Cover and chill in bowl for 1 hour.

Pre-heat oven to 350 F. In a small bowl, combine the 2 tablespoons Splenda and the cinnamon; mix well. Roll chilled dough into 1-inch balls. Gently roll each ball in the cinnamon-Splenda mixture to coat and place 2 inches apart on an ungreased baking sheet. Bake 10-12 minutes until lightly browned at the edges. Carefully remove from pan to cooling rack to cool completely.

Note: 1.5 net carbs per cookie

2 egg whites, at room temperature
2/3 cup sugar substitute (Splenda or Diabetisweet)
pinch salt
1 teaspoon vanilla extract
1 cup finely chopped pecans
1/4 cup finely chopped chocolate chips (sugar-free)

Preheat oven to 350°. Beat egg whites until foamy. Gradually add sugar substitute and continue beating until they hold stiff peaks. Add salt and vanilla. Stir well. Stir in pecans and chocolate chips. Cover cookie sheet with foil and grease with butter or margarine. Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off. Leave overnight in oven with door closed.

1-1/4 cup almond flour
1 cup Splenda
1/4 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
additional Splenda, for decorating

Pre-heat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.

Ingredients:

3 3/4 cups almond flour
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups unsalted butter, softened
3 cups Splenda granulated sweetener
4 eggs
1 Tbsp. pure vanilla extract
1 Tbsp. pure almond extract
2 cups sugar-free chocolate chips
1 cup chopped almonds

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Sift almond flour, salt, baking powder and baking soda into a mixing bowl. Set aside. (*sifting can be difficult due to almond meal)
3. In a large mixing bowl, combine butter, eggs, Splenda granulated sweetener, vanilla extract and almond extract. Beat on high with an electric mixer until well-combined. Can also be done by hand too.
4. Continue to beat the mixture while gradually adding dry ingredients.
5. Stir in chocolate chips and chopped almonds. Mix well to evenly distribute.
6. Place cookie dough approximately one inch apart on greased cookie sheets.
7. Bake for seven to ten minutes or until cookies are golden brown.
8. Remove from oven and cool completely before storage.
9. Store in an airtight container at room temperature. May be frozen.