Low Carb Chocolate Chip Cookies

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DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

Chocolate Chip Cookies                                                                             DSCF9110

2 sticks softened butter

1/4 cup Just Like Sugar Brown

1/2 cup Just Like Sugar

3/4 cup granular erythritol

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

1 room temperature egg

1 1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon saltDSCF9112

2/3 cup sugar-free chocolate chips (I use these.)

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie


Candied Pecans

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I was watching Food Network recently and I saw Trisha Yearwood making her uncle’s Sugared Pecans. They looked so good that I had to try to make a low carb version. I wasn’t really sure it would work, but it did. After they set they were crunchy and sweet. I substituted erythritol for the sugar, and it did stick. Yeah!

Here’s the recipe: Sugared Pecans

I substituted 1 cup of erythritol and 12-18 drops of EZ Sweetz (1/2 to 3/4 cup equivalent of Splenda). I like them on the sweeter end, but my husband liked them less sweet. Also, my husband suggested lightly salting them at the end, and/or mixing them with a few salty peanuts. I must admit he had a point. The salty and sweet were awesome together. Otherwise, I followed all of her other directions. These are an awesome low carb snack!

NET carbs are only 1 per 1/4 cup serving. (NET carbs means minus fiber and erythritol.)



Green Bean Casserole

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Low Carb Green Bean Casserole









Green Bean Casserole

28 ounce can of green beans

1/2 of a small onion, diced

2 slices of thick bacon

8 ounces softened cream cheese

1/2 cup chicken broth

parmesan cheese

fried onions (optional)

Preheat oven to 350 degrees. Spray a 2 quart casserole dish with non-stick spray.

Heat a 12 inch skillet over medium heat. Chop bacon and fry until crisp. Remove bacon from pan and reserve the grease. Add onion and sautee for about 5 minutes. Add cream cheese and chicken broth. Heat and stir this mixture until smooth. Add green beans to pan and mix well. Pour green bean mixture into casserole dish. Top with parmesan cheese and bacon. You can also add a few tablespoons of fried onions as a garnish if you like.

Bake for 25 minutes, or until brown and bubbly.

Serves 8: NET carbs 3 per serving without fried onions


Sweet “Potato” Casserole

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I made this dish for a side at Thanksgiving. I was trying to recreate a sugar-free and low carb version of the sweet potato casserole with the praline topping. It’s almost more like dessert than it is a side. The main ingredient is a low-carber’s best friend, cauliflower. Believe me, no one will have any idea what’s really inside.



1 cup erythritol

1/2 cup almond flour

2 scoops vanilla protein powder

10 tablespoons of chilled butter

1  1/2 cups chopped pecans

Mix erythritol, almond flour, and protein powder in a medium bowl. Cut in chilled butter until the mixture is crumbly. Stir in chopped pecans. Refrigerate until ready to use. (If you make this ahead for the holidays, leave the topping and the filling separate until just before you put them in the oven.)


1 head of cauliflower, steamed until soft

1 can of pumpkin puree

2 eggs

3/4 cup erythritol

18 drops of EZ Sweetz (3/4 cup Splenda equivalent)

1 scoop vanilla protein powder

2 tablespoons coconut flour

1/2 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 325 degrees. Spray a 9 X 13 pan with non-stick cooking spray.

Place steamed cauliflower in food processor. Puree until completely smooth. Add canned pumpkin and eggs. Mix well. Blend in erythritol and EZ Sweetz.  Add protein powder, coconut flour (preferably sifted), cinnamon, and salt. Run food processor on high until completely blended and smooth.

Place mixture in the bottom of baking pan and add topping. Bake for 45 minutes, until top is brown.


Serves 16: NET carbs 3.8 per serving






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NOW ErythritolI was shopping on Netrition to restock my pantry with low carb baking ingredients. (See full list here.)  My favorite sweeteners continue to be a combination of erythritol and EZ Sweetz. (Find EZ Sweetz here.) I’m not sure if this is a new product, or if I had failed to see it before. It’s NOW brand granular erythritol. This type of sweetener is usually $7.50-8.00 for a one pound bag. This is a 2.5 pound bag for $15.99. This is definitely going in my cart!

By the way, I am not paid in any way shape or form to endorse any products.

Low Carb Blueberry Muffins

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Low Carb Blueberry Muffins

8 ounces softened cream cheese

3 eggs

18 drops EZ Sweetz (3/4 cup Splenda equivalent)

3/4 granular erythritol

1/4 cup vegetable oil

1/4 cup almond milk

1 teaspoon vanilla

2 cups almond flour

2 scoops vanilla protein powder

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup blueberries

Preheat oven to 350 degrees and line a muffin pan with 16 liners. Combine almond flour, protein powder, baking powder, baking soda, and salt. Set aside. Blend cream cheese, eggs, EZ Sweetz, erythritol, oil, almond milk, and vanilla in a large bowl. Add dry ingredients and blend until smooth. Fill muffin cups about 3/4 full. Put 3 to 4 blueberries on top of each muffin. Bake for 18-20 minutes.

Serves 16: Net carbs 4.25 per muffin


Low Carb Fried Squash

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Fried zucchini or summer squash makes a great low carb side dish. You can also cut them into “fries” if you remove the seeds in the center. Serve with ranch for dipping.




Low Carb Fried Zucchini Squash

2 medium to large zucchini or summer squash                      

4 eggs

1/3 cup Carbquik

1/3 cup almond flour

1/3 cup grated parmesan cheese

Preheat oil to 350 degrees in a deep fryer, or about 1/2 inch deep in a skillet. Beat eggs in a medium bowl and set aside. Combine Carbquik, almond flour, and parmesan in a gallon bag. Slice zucchini or squash into desired shape. (Do not peel.) Coat zucchini in egg wash and place into dry ingredients. Toss to thoroughly coat.  Remove from breading mixture and fry for about 4 minutes until golden brown. Place on paper towels to drain excess oil. Season with salt while still hot.


Serves 4: NET carbs about 4.5 per serving





Low Carb Ice Cream

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This is absolutely the easiest way to create soft, delicious low carb ice cream that I’ve found. If you’ve tried to make sugar-free ice cream, you know that it normally turns into something that bears a striking resemblance to a brick. This comes out more like soft serve. Plus, you don’t have to make anything ahead of time.




So, what’s the catch? It requires a kitchen gadget. I watched the Kitchen Ninja presentation on QVC, (I know…get a life…) and as he made the ice cream I couldn’t help but wonder if it would work the same way without the added sugar. I did NOT order from QVC, but I found out later that my mom did. After we made the best strawberry ice cream I’d ever tasted in hers, I happened to see the Kitchen Ninja smoothie maker in Wal-Mart for $29. It does the trick too.



Low Carb Berry Ice Cream

3 cups frozen, no sugar added strawberries (or blueberry/mixed berries)

1 cup cream

1/2 cup erythritol (I used Swerve.)

12 drops EZ Sweetz (1/2 cup equivalent of Splenda)

Put all ingredients in your mixer and give it several short pulses to break up the berries. Then run the mixer continuously until the mixture is thoroughly combined and smooth. Add some additional cream if needed to get the berries mixed.

This yields 4 cups of ice cream, or 8 servings. (It’s all eaten immediately every time I make it, so I don’t know how well this would keep. You may want to cut the recipe in half if this is too much for your family.)

NET carbs 4.5 per serving.

*This amount seems to be all that this particular Ninja can handle. I wouldn’t try to do any more unless I had one of the larger Ninja units.

Low Carb Marshmallow Fluff

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This is a product review of Marshmallow Fluff mix from LC Foods. (http://www.holdthecarbs.com/) I wanted to try some products from this company because they seem to have done their homework, (ie no sugar alcohols) and they are based in my home state of NC. The first products I tried were the LC Thick’n Potatoes (review here) and the Vanilla Frosting Mix.



I did not review the frosting mix because it was a complete failure for me. I tried it more than once and I followed the directions to the letter. I simply could not get a satisfactory result.

However, they say the third time is the charm. The Marshmallow Fluff Mix is the third product I’ve tried from this company, and it’s awesome.

According to the directions, you need two egg whites, water, and vanilla to add to the Marshmallow Fluff Mix. (find product here) It says it has zero net carbs, and the main ingredient is chicory root. The cost is $7.98 and each pouch makes two batches that are supposed to yield two cups each. I placed mine in a two cup container, and you can see it’s a little shy of being two full cups. However, the consistency and taste make the product totally worthwhile.


One batch was enough to generously frost this cake. (The cake is from Splendid Low Carbing: Chocolate Zucchini Cake) The product did lose a little of its “fluff” after being in the refrigerator for two days. It did not break down or dissolve or anything though. It was still excellent after two days. I’m not sure about 3 days because the whole cake was gone at that point. :)



So, if you are looking for a low carb white or vanilla frosting that is not cream cheese based, this is a great alternative. In my opinion, it’s worth the cost of $4 per batch . Cream cheese frosting costs about $2.50 plus the cost of your sweeteners and other ingredients. Most of  the sweeteners we use are not exactly cheap.

I plan to continue to experiment with this product. I’ll let you know what happens.


Low Carb Muffaletta

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If you like Italian subs, I think you’ll love this sandwich. It is awesome to pack for a low carb picnic or for a low carb lunch idea. You can wrap it in foil and it holds up for hours, or even a day. Plus, the addition of the cream cheese will really keep you full and satisfied.




Low Carb Muffaletta Filling

8 ounces softened cream cheese

½ cup mayonnaise

4-5 green onions, chopped (white and light green part)

2-3 stalks celery, finely diced

½ cup diced olives

½ cup pickled peppers, chopped (I used pepperoncini and banana peppers.)

1 tablespoon lemon juice

1-2 teaspoons Italian seasoning

1 small jar sliced mushrooms (7.3 ounce-optional)

Mix all ingredients in a medium bowl and place in the refrigerator for at least one hour. Add a generous serving to your favorite low carb pita or wrap and sandwich meat. (I use either Joseph’s low carb pitas or Flat-outs, which are both available in my local Wal-Mart deli.)

I placed my wrap on the bottom and added meat and cheese. I used turkey, salami, and provolone. You can use whatever meat and/or cheese you like. Then I added some spinach and placed my filling on top of that and rolled it up. With the filling in the center, your wrap doesn’t get soggy. I like to place mine in foil so that I can tear the foil off the top and keep the bottom of my wrap inside the remaining foil while I’m eating. This makes it neater to eat, plus the foil keeps it wrapped tightly.


Makes 6 large servings: Net carbs for filling only is 2 per serving. For your sandwich, adjust carb count for the wrap and other fillings you use.