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  • Low Carb Cooked Apples

    My husband and I feel lucky to have lost so much weight while eating such a good variety of foods and “sweets.” (We’ve lost a total of 167 pounds so far. :)) I really don’t feel any sense of deprivation. However, my husband does really miss apples. He is much more sensitive to carbs than I am; he still has a few pounds to lose, so he hasn’t been eating them. I hope he’ll be able to enjoy apples again when he is on maintenance. In the meantime, I wanted to try to make something to satisfy his craving. These turned out really well and he truly enjoyed them. We used them 3 ways: on top of a low carb waffle, on top of low carb ice cream, and as a side dish. I am working on a fried apple pie recipe too. I’ll keep you posted.

    Low Carb Cooked Apples

    2 medium zucchini

    4 tablespoons butter

    1 packet of sugar-free apple cider mix (available in grocery store in coffee/tea aisle)

    1 teaspoon molasses

    1/2 cup granular erythritol

    12 drops EZ Sweetz (or 1/2 cup Splenda)

    1 teaspoon vanilla

    pinch of salt

    1/4 cup heavy cream

    2/3 cup chopped pecans (optional)

    Peel zucchini and slice in quarters lengthwise. Remove the part with the seeds. Then chop into 1/2 inch chunks.

     

     

     

     

     

    Melt butter  in a skillet, then add zucchini, cider mix, molasses, erythritol, ez sweetz, vanilla, and salt. Bring to a simmer and cook for about 2 minutes. You really just need to heat it through and make sure the erythritol is dissolved. Remove from heat and stir in heavy cream and nuts. The sauce thickens tremendously as it cools. The consistency will vary greatly depending on how warm it is when you serve it.

     

     

    We made caramel apple sundaes with Breyer’s Carb Smart vanilla ice cream.

     

     

     

     

     

    We also used them to top low carb waffles. (Recipe here.)

     

    Serves 6: NET carbs about 4.5 per serving

     

     

    I want to make these again and try Jicama in place of the zucchini. I think that has the potential to be even better.

     



  • Low Carb Cinnamon Pecan Rolls

    Low Carb Pecan Muffins

    Low Carb Pecan Muffins

     

    The inspiration for this recipe came from one of my favorite
    websites, The Pioneer Woman by Ree Drummond. She is not a low carb cook, but I love her blog for many reasons. She is wonderfully funny and she has lots of good ideas for cooking, decorating, and photography. I really admire her work.

    Here is a link to her recipe for Sticky Pecan Mini-Buns:

    In my attempt to create a low carb version of these I used a
    recipe from another favorite blog, All Day I Dream About Food. Carolyn’s recipe
    for Pumpkin Praline Parfaits is absolutely amazing. I made them at Thanksgiving
    and they were a fantastic hit, even with family members who don’t eat low carb.
    I utilized her praline topping here:

    I had to substitute half granular erythritol and half liquid
    splenda for the 1 cup of Swerve, and it worked fine. We have used these
    pralines for the pumpkin parfaits, ice cream topping, and now for these pecan rolls.
    They are delicious and very handy for a variety of uses. You only need half of
    the batch for this recipe, but I’d make the whole thing to have some on hand
    for other things. You’ll be glad you did.

    Recipe:

    1 ½ cups Carbquik (available from Netrition.com)

    1 tablespoon cinnamon

    ½ cup sugar-free vanilla syrup (available at Wal-Mart)

    ¾ -1 cup warm water

    Praline Topping

    Mix Carbquik and cinnamon first, then add the sugar-free
    syrup. (The gingerbread flavor would also work well, but you’d want to cut the
    cinnamon down.) Then slowly add warm water until the dough just comes together.

     

     

    Spray a 24 count mini-muffin pan with non-stick spray and
    put a heaping teaspoon full of the topping mix into the bottom of each well.
    Place the carbquick mixture on top and press it down into the nuts.  Bake at 375 degrees for 10 minutes. When you
    flip these out of the pan the nut mixture/syrup will then be on top of the
    roll.

    These were fairly simple and turned out really well. They
    were definitely a treat with my morning coffee. I may even add a simple vanilla
    frosting or glaze to these the next time I make them.

    Makes 24 mini-pecan rolls: NET carb count is about 1.5 per roll.