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I've made these a couple times already and they are very tasty. I made one regular batch and one with the pumpkins.  You almost don't need to use syrup.  I was informed that someone added 1/2 tsp Baking Soda and these were quite a bit fluffier. I plan on trying this. 

These did not effect my BG's at all. 

For my first post I thought I'd post this pancake recipe I came up with a few days ago. It was purely an experiment but what resulted was the yummiest, fluffiest, most delicious low carb pancakes i've ever eaten! A friend who doesn't low carb tried one and ended up eating three! She loved them!

Ingredients:
  • 2 eggs
  • 4 oz cream cheese softened, I used Philadelphia brand
  • 1 scoop of Jay Robb vanilla whey protein powder
  • 1/4 cup golden flax meal
  • 3 drops liquid Splenda for zero carbs or any other low carb sweetener equivalent to 2 tbsp
  • 1/4 cup half and half


Directions:
  1. Beat the softened cream cheese and the two eggs until well combined
  2. Add the half and half, protein powder, flax meal, and liquid Splenda. Mix thoroughly, you will have a nice thick batter
  3. Melt some butter in a skillet (or you could also use oil instead) and drop batter into pan. I used three tablespoons of batter per pancake.
  4. Cook for a few minutes on medium heat. They are very easy to flip they hold together very well.
  5. You might need to add more butter as you cook more pancakes.

YEILD: 8 Pancakes
CARBS: 1.04 NET/ Cake  or 8.35 for entire recipe

For the entire batch:
Net carbs 8.35

Per each pancake:
Net carbs 1.04

Spooky pumpkin pancakes!-   

Add to the original recipe above:

 Ingredients:
  • 3 tbsp canned pureed pumpkin NOT pumpkin pie filling but 100% pumpkin
  • I upped the sweetener from 2 tbsp to 1/4 cup. (I used liquid for zero carbs, 6 drops)
  • 1/4 tsp pumpkin pie spice
Great with a dollop of fresh whipped cream and a sprinkle of cinnamon!

Net carbs for the entire batch: 10.35
Net carbs per pancake 1.29
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This recipe is my "GO TO" recipe when I am craving chocolate. I have been using it now for over a year and STILL love it! It is a very forgiving recipe and you can even get a bit creative with it. I have added a dollop of peanut butter in the center or dropped a few chocolate chips in it. Even added some mint extract.  The sky is the limit with this and it tastes great! Add some cool whip or some low-carb ice cream!

 Found on http://www.genaw.com

3 MINUTE CHOCOLATE CAKE 

  • 1/4 cup almond flour, 1 ounce 
  • 1 tablespoon cocoa 
  • 1/4 teaspoon baking powder 
  • 3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda 
  • 2 tablespoons butter, melted 
  • 1 tablespoon water 
  • 1 egg
Directions:
  1. Mix the almond flour, cocoa, baking powder (& if using-granulated Splenda) in a 2-cup glass measuring cup. 
  2. Stir in butter, water and egg (& if using- liquid Splenda.) 
  3. Mix well with a spoon or fork. 
  4. Scrape batter down evenly with a rubber spatula. 
  5. Cover with plastic wrap * and vent by cutting a small slit in center. 
  6. Microwave on HIGH 1 minute until set but still a little moist on top. (May take up to 2 min depending on microwave - I waited till it pulled away from the sides of the glass)


Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.
**Can be frozen

 [This turned out the be VERY Moist.  I didnt eat it yet, but did try a bite and it is rather tasty. I want to have cool whip with it so, I set it aside for now.]-- 

 ----UPDATE----  Ate this after it sat in the fridge for a day or so. Still very good after I heated it up a little bit and added cool whip.  Made another one a day or so later and ate it fresh with cool whip. It is REALLY Good. I think I prefer with granulated splenda instead of the liquid.


Makes 2 servings 
With granular Splenda: 
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda: 
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs
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Recipe taken from About.com

I don't know about you, but eggs can get old for breakfast all the time. Having options are always nice. I was always more of a french toast fan but if I can't have that, Pancakes it is!

These turned out VERY well. Flavorful, a little dry, but very good. Well worth the work in making them. 
My morning sugars tend to be high, so when I get my after numbers I will added them.

Before Meal : 170
After Meal: 88 (2.5 Hours later and took morning meds)


Ingredients:

  • 1 cup almond meal
  • 2 eggs
  • 1/4 cup water (for puffier pancakes, you can use sparkling water)
  • 2 T oil
  • 1/4 teaspoon salt
  • 1 T sweetener
  • 2 t cinnamon (my addition)
  • 1 t nutmeg (my addition)
  • 2 t vanilla (my addition)
Preparation:
Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown.

Serve with sugar-free maple syrup, Easy Three Berry Syrup, strawberry topping, or other low carb topping.

Yield: Six 4-inch pancakes

Nutritional Information: Each pancake has 1 gram effective carbohydrate, plus 2 grams of fiber, 6 grams of protein, and 155 calories.
The Recipe says they wont bubble like normal pancakes. Mine did, so I'm not sure what they were talking about. This could be why they came out a little dry though. Perhaps I cooked them too long?










OH THEY WERE SO TASTY!!!

PER Pancake (Recipe Yields 6 Pancakes)


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Thank you to MCS for posting this wonderful little piece of heaven.

These 20 Minute Peanut Butter cookies are very tasty. They come out with a little bit of a crunch and a little bit chewy. In my world that just means PERFECT.

These are pretty tasty- I have made these a few times already. Once I added Cocoa (because who doesn't like chocolate once in a while!) and they turned out great.


  • 1 cup unsalted, dry roasted peanuts
  • 1/4 cup erythritol 
  • 1/4 cup Splenda
  • 1/2 stick butter
  • Pinch of salt
  • 1 egg white


Process the nuts in a food processor until fine, add the sweeteners, pulse, add the egg and butter, pulse until smooth. Bake dropped spoonfuls at 400 for about 12 minutes.

Trick is when these come out of the oven they are very soft, when cooled they will harden up, wonderful for those that can eat some peanuts.

 Yields: 12 Cookies
 My Adjustment to the recipe was to use 1/2 a cup of granulated splenda instead of the 1/4 cup each of Splenda and Erythritol. (I didnt have any Erythritol). I also added a little bit of vanilla. But after tasting them, I don't think it would have needed any.

 Nutrition Data Taken from Calorie Counter.com Recipe Analyzer. (1 Cookie- Recipe makes about 12 Cookies)
I do believe this is off a bit as I was playing with the types of sugar included in this and all should present little to no carbs. When I used 1/2 c Splenda it brought the carbs up to 17.1 per cookie. When I used "Sucralose" Which is what the sugar I used was ( I have an off brand), ir brought the carb count down to 1.7 per cookie. So - You got me. Not very accurate I dont think. 

Here are the Nutrition facts without factoring in the sugar substitutes.
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I had been reading up on different low carb foods and came across this little gem.

The chayote fruit is used in mostly cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Though rare and often regarded as especially unpalatable and tough in texture, raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice. Whether raw or cooked, chayote is a good source of amino acids and vitamin C.







I'm not exactly sure how I came up with the idea to do this, but it tastes fantastic in a Scrambler with tomato, avocado and cheese!

 With how Chayote Softens, I am curious if it could be used as a potato replacement or hash browns or something. I will be experimenting some more with it. 




For 1 Cup (132g) of Chayote
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