Low carb, high protein peanut butter chocolate smoothie.

Chocolate Peanut Butter Protein Shake




After a strenuous workout, nothing beats a protein shake but getting it low carb can be tricky. I cannot stand protein powder and water - BLECH - and milk is out. so here is a low carb chocolate peanut butter recipe that has all the taste of a milkshake without the milk and carbs ! I had this today after my weight routine and felt as if somehow I MUST be cheating !!!

Stick with natural peanut butter with no additives and especially no sugar.  If you are really keen, most health food stores now have an area set aside where you can make your own peanut butter.

The addition of cocoa powder really makes a big difference in this recipe.  The darker the better.  I use a strong, rich, dark cocoa powder. Try it, you won't regret it!

So let's get started.

In blender (that can crush ice) blend together all the following until smooth and frothy

WHAT YOU NEED / MAKE IT

- 1 scoop chocolate whey protein powder
- 2 teaspoons dark chocolate unsweetened cocoa powder ( I use Cocoa Barry - Extra Brute)
- 2 tablespoons whipping cream
- 1 heaping tablespoon cream cheese
- 1 heaping tablespoon sugar-free, natural peanut butter
- 1 teaspoon pure vanilla bean extract or vanilla bean paste
- 2 packets sweetener (I use Splenda)
- 1 cup water
- 1/2 cup ice
source:http://bakingandlosing.blogspot.com/

top 7 low carb recipes for dessert

top 7 low carb recipes for  dessert



Our users have been whipping up these treats like crazy, as you can tell from the reviews on many of them. Here are the most popular dessert recipes on the site.
 They often have special ingredients, such as sweeteners with zero carbohydrate. Regular sweetener from the grocery store can usually be substituted, although some people find that they have an aftertaste in large quantities. All of these recipes are low in carbohydrates, wheat-free, and gluten-free.

Low-Carb Cheesecake get a recipse here

Miracle Brownies     get a recipse here

Strawberry Shortcake get a recipse here

Low-Carb Pumpkin Pie  get a recipse her

Low-Carb and Sugar-Free Coconut Macaroons Recipe  get a recipse here

 Sugar-Free EASY Chocolate Peanut Butter Fudge  get a recipse here

Sugar-Free, Low-Carb, Gluten-Free Lemon Cheesecake Recipe  get a recipse here

Sugar-Free, Low-Carb, Gluten-Free Lemon Cheesecake Recipe

Prep Time :20 min    Cook Time:70 min    Total Time90 min    Yield:16 servings

Lemon cheesecake is bright and creamy, with the acid of the lemon cutting through the richness of cream cheese. But while most cheesecake has lots of carbohydrates from sugar and and a graham cracker crust, this version is sweetened by a low-carb sugar substitute and uses an almond meal crust. The result is not only delicious, but also gluten-free, low-carb and sugar free.

The key to the perfect lemon cheesecake is to get "the right amount" of lemony flavor without it being sour. One trick is to use lemon zest (the yellow part of the lemon peel), which has a lot of lemon flavor and negligible carbs. Using a microplane grater makes it easy to remove the zest without getting the bitter white pith beneath.



Ingredients
Crust
1¼ cup almond meal
2 Tablespoons butter, melted
3 Tablespoons sugar equivalent in artificial sweetener
Filling
1½ lbs (3 packages) cream cheese, room temperature
1¼ cups sugar equivalent in artificial sweetener (preferrably powdered erythritol or liquid sweetener)
1½ teaspoons vanilla extract
¼ teaspoon salt
4 eggs, room temperature
¼ cup lemon juice (fresh is best)
1 Tablespoon lemon zest
¼ cup heavy cream
Topping
1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
¼ cup sugar equivalent in artificial sweetener
½ teaspoon vanilla extract

Preparation
Heat oven to 375 F.
Prepare a springform pan: place a piece of parchment paper over the bottom of the pan; you don't need to cut it to size, just snap it into place when you tighten the sides of the pan. Butter the sides and bottom of the pan, including the parchment paper. Wrap the outside of the pan in heavy-duty foil to protect it from leaks.
In a medium bowl, stir together the ingredients for the crust. Press the mixture into the bottom of your springform pan. Bake for 8 to 10 minutes until fragrant and beginning to brown. Remove from oven.

Lower the oven temperature to 350 F.
In the bowl of a standing mixture, beat cream cheese until fluffy. Scrape sides of bowl and paddle.
Add sweetener, vanilla, salt, and two of the eggs. Beat well, then scrape the sides of the bowl.
Add the remaining two eggs. Beat well and scrape.
Add lemon juice, lemon zest, and cream. Beat well, scrape, and pour filling mixture over the pre-baked crust.
Place a baking pan large enough to hold your springform pan into the oven and fill it halfway with boiling water. Place the springform pan into the baking pan and bake for about 60 minutes, until the cheesecake is mostly set but is still wobbly in the middle.
While cheesecake is baking, mix together ingredients for topping in a clean bowl and set aside.
Remove cheesecake from oven, spread the topping over the cheesecake, then bake for an additional 10 minutes.
Cool to room temperature (1 to 2 hours), then chill completely for several hours before serving.
Nutritional Information (each serving is 1/16th of the cheesecake): 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories.
source:https://www.verywell.com/lemon-cheesecake-2241741

top low carb/ Sugar-Free EASY Chocolate Peanut Butter Fudge

Prep Time  15 min    Cook Time:0 min  Total Time:  15 min   Yield:18 servings



This is an easy easy recipe, and it is delicious. The only caveat is that it is much better if you use powdered erythritol as part of the sweetener. I have tried it with only Splenda and it just isn't as good. Xylitol might also work well. I describe how I do the sweeteners below. This fudge is intense so you might want to cut it into even smaller squares, as a little really satisfies.



Ingredients
8 oz. unsweetened chocolate squares (see update note)
1 cup smooth peanut butter (no sugar added)
3/4 - 1 cup erythritol
1 cup (or to taste) sugar-equivalent of other zero-carb sugar substitute such as liquid sucralose
1/2 teaspoon vanilla
Pinch salt
Preparation
I originally made this recipe with Hershey's baking chocolate because I figured most people could get it. I've now found that when I make it with a higher-quality chocolate such as Ghirardelli, it comes out very hard, and works better to use less chocolate (like 6 or 7 oz.) or more of the other ingredients.

A word on the sweetener. I have tried different combinations of sweeteners, including Splenda (sucralose) packets, concentrated liquid sucralose such as Sweetzfree or EZ-Sweetz, and powdered erythritol (not granulated).


I had the best results using the powdered erythritol and liquid sucralose. I have found that with chocolate, using artificial sweeteners with no sugar alcohols produces only an "OK" result. Adding a low glycemic sugar alcohol (but not maltitol) improves the flavor and texture when working with unsweetened chocolate.

1) Melt the chocolate. I like to pour boiling water over it, let it sit for 5 to 6 minutes, and then pour the water off. That way I know I won't burn the chocolate.

2) Mix in the rest of the ingredients, adjusting sweetener to taste.

3) Pack or spread into a loaf pan. Cool to room temperature, or you can put it in the refrigerator. Cut into 18 pieces and serve.

Nutritional Information: Each serving has 3 grams effective carbohydrate plus 3 grams fiber (6 grams total carbohydrate), 5 grams protein, and 146 calories.

What about the erythritol?  This nutritional information is not counting the erythritol.

 The labeling on erythritol varies according to the country.  In some, it is considered zero calories and zero carb.  In the U.S. it is one calorie per 5 grams of erythritol, and 1 gram of carb for 20 grams of erythritol.  There are about 40 grams of erythritol in the whole recipe, so no matter how you count it, it doesn't add significant carb to each piece of fudge.
source:https://www.verywell.com

Low-Carb and Sugar-Free Coconut Macaroons Recipe

Prep Time : 15 min   Cook Time:    15 min.   Total Time: 30 min.  Yield : 14 Coconut Macaroons   

This Low-Carb and Sugar-Free Coconut Macaroons recipe is very easy to make. There are only four ingredients, which mix up easily, and require only 15 minutes to cook.

The only trick, especially when not using sugar (which attracts moisture), is keeping them from being too dry. Here's how I do it.

Ingredients

4 large room-temperature egg whites (should be about 1/2 cup)

1 teaspoon good-quality vanilla extract

1 cup sugar substitute (I like liquid forms of Splenda, with zero carbs)

About 2 tablespoons water

2 cups unsweetened shredded coconut

Preparation

Heat the oven to 375 degrees F. Line a baking sheet with either parchment paper or a silicone mat.

Measure 4 large room-temperature egg whites (about 1/2 cup). If the 4 egg whites don't add up to quite 1/2 cup, add a little water to reach that level.

Then add the 1 teaspoon good-quality vanilla, 1 cup liquid sweetener and 2 tablespoons water. (If using powdered sweetener, mix it in with the 2 cups unsweetened shredded coconut.

Mix egg white-vanilla-sweetener mixture with the 2 cups unsweetened shredded coconbut.

The mixture should just hold together. Let the mixture set a minute or two and you'll be able to mold them better.

Roll into balls a little bigger than an inch in diameter. Slightly flatten and put on baking sheet (whatever size and shape you put them on the baking sheet is how they will stay, they don't rise or expand during bakingh. Space at least half an inch apart.

Turn down the oven to 325 F, and bake for about 15 minutes, but start checking them a couple of minutes before. You want them golden brown on the bottom, and just barely starting to brown on top (although if you like them a little crisper, bake a couple of minutes longer).

Makes about 14 cookies, but yield will vary based on size of the cookies.

Nutritional Information: Each cookie has 1 gram effective carbohydrate plus 2 grams fiber, 2 grams protein, and 76 calories.

Difference between Macaroons and Macarons

Macaroons: Macaroons are cookies made with a combination of egg whites, usually coconut (although almonds and other variations exist), and vanilla. The cookies are easy to prepare and bake.

Macarons: Macaron cookies are delicate cookies made with almond meal (the same thing as finely ground almond flour), sugar, egg whites sandwiched together with ganache, buttercream, caramel or fruit fillings.

The only coconut you might find in a macaron is in the filling.

source:https://www.verywell.com

Low-Carb Pumpkin Pie/Top Low-Carb Dessert Recipe

People love this pie. People have told me it was the best they've even had, and they didn't know it was low-carb or sugar-free (or gluten-free). You must make it with the pecan crust for full impact. That said, it's great on its own as a baked pudding, even for breakfast.



Ingredients
1 15 oz can pumpkin
2 eggs
2/3 cup unsweetened soy milk (or unsweetened almond milk, milk, or cream - milk has more carbs, so adjust)
1/3 cup cream
1 C sugar equivalent from artificial sweetener (zero-carb sweetener such as liquid sucralose preferred)
1 teaspoon dark molasses (optional)
2 teaspoon cinnamon
1 scant teaspoon nutmeg
1/4 teaspoon ground ginger
Pinch cloves
1/4 t salt
Preparation
As an artificial sweetener, I prefer a form of liquid sucralose, as powdered types have more carbs and sometimes an off-taste.

1) Preheat oven to 425 F. (important)

2) Dump all the ingredients into a food processor or blender and whirl to blend.

3) Pour into the crust.

4) Put the pie in the oven and immediately turn the oven down to 375 F. In 15 minutes, turn the oven down to 300 F. (This cooks the crust, so it isn't soggy, but then allows the custard to bake more slowly.) Bake until almost set in the middle, about 30 to 40 minutes more.

If it starts to crack a bit around the edges, it's probably done.



5) Cool and serve with whipped cream (the real stuff, made with vanilla and sweetener). How To Make Homemade Whipped Cream

Nutritional Analysis: 8 servings, without crust: 3.5 grams effective carbohydrate plus 2 grams fiber, 3 grams protein, 5.5 grams fat, 80 calories.

With pecan crust, each serving is 4 grams effective carbohydrate with 3.4 grams fiber.
source:https://www.verywell.com

Strawberry Shortcake/Top Low-Carb Dessert Recipe

I use my basic low-carb muffin recipe as the basis for this strawberry shortcake recipe. It is sugar-free and gluten-free and yummy!


Ingredients
1 large or several small cakes made with muffin recipe (see instructions below)
Homemade whipped cream, with vanilla and sweetener to taste
Fresh strawberries (about 3-4 cups or so)
Preparation
You have a number of choices when making this shortcake. You can:

Make one big one, using a 9-inch cake pan.
Just bake large muffins and split them.
Bake 6 4" ones, either with mini-cake pans, or special muffin pans. "Muffin Top" pans work (such as these). Best (but hard to find in the US) are sometimes called "Yorkshire Pudding Pans," which are similar, but deeper. I got a set of these years ago when I used to make gluten-free rolls for myself. Apparently they didn't sell well because I can't find them any more. But if you ever find them, pounce. I still get a lot of use out of mine to make sandwich bread.

1) Mix up my low carb muffins, adding 1 teaspoon of vanilla to the batter.

2) Pour into prepared pans. Muffin pans just need to be greased, but I find parchment paper in the bottom helps the cake come out of the large cake pan.

3) Bake according to directions for muffins. For a larger cake, it takes about 25 minutes until top is golden brown and springs back when pressed, or toothpick comes out clean.

4) Slice up the strawberries and sweeten them if desired with artificial sweetener.

5) Whip the cream and flavor to taste.

6) When cake is cool, split. Layer: Put most of the strawberries on first, covered with whipped cream, and the second layer, and more whipped cream and the rest of the strawberries.
source:https://www.verywell.com/strawberry-shortcake