Low Carb Recipes

Best Cheesecake Ever
US recipe, but easily converted, and an amazing cheesecake! Make it all the time and serve with strawberries on top.)

Ingredients:
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs plus 1 egg yolk
3 tablespoons sour cream

Preparation:
With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so donⴠbelieve any one who tells you it is normal for a cheesecake to be cracked; it isnt) Always treat the batter gently.

Pour the mixture into the springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake.

Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

Ultimate Cheesecake
US recipe. This one is great too, but easier to prepare!

Ingredients:
Walnut Crust
1/2 c walnuts
cheesecake Filling
3 pkgs cream cheese (8 oz each) at room temp
3/4 c granulated Splenda
4 large eggs
1 1/2 teaspoons vanilla extract
1/4 cup whipping cream (I used single cream for this)
Sour Cream Topping
1 cup sour cream (I used creme fraiche)
1 tablespoon granulated Splenda
1/2 teaspoon vanilla extract

Preheat oven to 350. Lightly coat a 9-in springform with nonstick vegetable spray. To make walnut crust, place walnuts in food processor or blender and pulse until finely chopped. Press the walnuits on the bottom of the prepared pan. Bake for 5 minutes. Chopping them by hand won't work, they won't be mealy enough. It just ends up gross. Remove pan and place on cooling rack. Cool *completely*.

For the filling, place cream cheese and splenda in bowl and beat on hig for 3 minutes. Add eggs and vanilla, beat more. Pour batter onto the crust. Place the pan in a larger pan, with enough hot water in the larger pan to come up half way the sides of the springform. Bake for 45 minutes.

For the topping, combine ingredients and blend well. Remove cheesecake and cool for at least 5 minutes. Spread over the cooked cheesecake and cook for 5 more minutes.

With or without the topping, turn off the oven at the allotted time and open the door slightly. Leave the cheesecake in the oven for 1 hour. Remove, cover, and refrigerate overnight.
 

Coconut Mousse
This stuff is amazing. I serve it to people for dinner and they laugh that it is diet food!

Ingredients:
1/2 cup unsweetened dessicated coconut (I get mine from Julian Graves)
3 pkt Splenda (I don't know how much granulated Splenda, I still have leftover packets from the US. Sorry!)
4 oz Cream Cheese
1 beaten egg
1 cup Heavy Cream (I use single cream)
1/2 teaspoon vanilla extract
1/2 teaspoon almind extract

Preparation:
Mix 1/4 of the cream with the splenda, extrats, and coconut and heat in a saucepan. Heat it throughout, then take it off the heat and let it sit for 15 minutes.

In separate bowl beat the egg with 1/4 of the cream. Set Aside.

Pour the remainder of the cream in another saucepan. Add cream cheese, cook on medium heat - stir constantly. Add the coconut mix (after it has had it's sit) and heat throughout. Add the egg mix and stir until thick. Pour into 4 ramekins and refrigerate for at least an hour - but 3 or 4 is better.

Butter Pecan Crème Brulee
This is David’s Favorite! It is fantastic. Technically it isn't a brulee since it is never on fire, but whatever.

Ingredients:
Brulee:
2 Cups Heavy Cream
4 Egg Yolks
1/2 teaspoon almond extract
1 Pinch Salt
1 Tablespoon Splenda
Butter-Pecan Topping:
1 Tablespoon Butter
1/8 Cup chopped pecans --
(1 Oz.), finely chopped
1 splenda packets

Preparation:
In a saucepan, heat cream over medium high just until bubbles start to form. Remove from heat and let
cool slightly. In a bowl, whisk together egg yolks, almond, salt and Splenda. Gradually whisk in cream. Strain into four 6-ounce custard cups. Bake in a water bath for 25-30 minutes at 350F. Custards should be set, but still jiggly. Chill for one hour. After chilled, make butter-pecan topping and divide between between cups. Refrigerate for four more hours or overnight.

For Butter-Pecan Topping: Melt butter in small saucepan over medium low heat. Stir in pecans and Splenda. Heat just until nuts begin to color, careful not to burn! Pour onto the brulees AFTER they are done cooking and have been refrigerated for at least an hour! Otherwise it ends up ugly and weird!

Basic Quiche
UK recipe. A very simple no-fuss recipe that we use all the time, adding various ingredients. Most of the time it is ham, onion and green pepper, but I'll also add mushrooms, tomatoes, spinach, etc... whatever suits my fancy at the moment. Really versatile recipe, and great to cook at night and have for a cold breakfast.

Ingredients:
2 cups cream (I use single cream)
4 eggs
1-2 cups *cooked* veggies
1-2 cups cheese (Usually I use swiss, but have used cheddar, or mixed in parmesan etc)

Preparation:
Cook your veggies by sauteeing them happily. Toss them in a well greased quiche pan (or glass pie pan, which is what I use). No crust is needed. Put the veggies in the pan. Mix the eggs and cream together, then pour them over the veggies. Then throw some cheese on top. Bake for 15 minutes at 220 C, then for another 30 minutes at 180 C. Allow to set at room temp for 10-15 minutes before serving.