My Home Recipe

Ingredients:

Crust
1 cup Atkins Bake Mix — (Sorry -soy flour would be too heavy…)
1 stick butter — softened
1/4 cup artificial sweetener — splenda

Filling:
3 eggs
1/2 cup artificial sweetener — splenda
4 tablespoons lemon juice

Topping
1 tablespoon artificial
sweetener — splenda
3 ounces cream cheese
1 tablespoon lemon juice

How to Prepare:

1. Put these 3 things in a food processor and process in pulses until crumbly.
2. Press into a 9X13X2 cake pan that has been sprayed with Pam.
3. Bake in a preheated 350f oven for 15 minutes or until just browned. Let cool while you prepare the filling.
4. Beat these 3 ingredients together well.
5. Pour over slightly cooled crust and put back in oven for 20 minutes or until set (depends on your oven - may take as long as 30 - watch carefully).
6. This is not as thick as traditional lemon bars -but you *could* double the filling ingredients if
   you’re bold;)).
7. Allow to cool - then blend: And drizzle over bars.
8. Makes 24 3″x1 1/2″ bars(approx)

Ingredients:

4 egg white
dash salt
dash cream of tartar
1 teaspoon vanilla
2 tablespoons good chocolate
1/2 cup nuts — to 3/4 cup, chopped
1/2 cup unsweetened coconut meat — finely shredded

How to Prepare:

1. you need to be home (and patient)for at least an hour to make these preheat oven to 275 butter cookie sheet well
2. Beat egg whites until stiff with dash of salt and dash of cream of tartar
3. Add vanilla ( or another extract) In food processor grate chocolate Chop nuts.
4. Mix chocolate, nuts and coconut, then fold into eggwhites.
5. Make Tablespoonsful into cookie size drops on buttered cookie sheet–they will not
   change shape or spread or anything—
6. Bake at 275 for 30 minutes. DO NOT OPEN OVEN FOR ANY REASON NO MATTER
   WHAT OR THESE WILL BE RUINED!!!!!!!
7. Turn oven off leaving cookies inside for 2 (two) more hours without opening oven at all.

Ingredients:
0.8 cups Atkins Bake Mix
2 Tbl. unsweetened chocolate
1 tsp baking powder
3/4 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup sugar (splenda)
3 large eggs
1 lb bittersweet chocolate

How to Prepare:

1. Preheat oven to 350 degrees.
2. Stir together bake mix, cocoa and baking powders and salt.
3. In a double boiler, melt 3/4 of the chocolate and all the butter; stir until smooth.
4. Remove chocolate mixture from heat and stir in sugar.
5. Mix eggs in one by one. Combine with dry ingredients and mix until just combined. At this point, I mixed in the additional chocolate chips, though you may want to save them to sprinkle on the dough before baking.
6. Chill dough, covered in fridge, for 10-60 minutes.
7. Drop rounded tablespoon measures of dough about 1 inch apart on greased cookie sheet.
8. Stud cookies with additional chocolate, if you didn’t mix it into the batter earlier.
9. Cook for 10 minutes. DO NOT OVERCOOK!!! Cookies will have a cake-like texture.
10. These are great for chocolate lovers. I got the recipie off Epicurious.com (originally from
11. Gourmet magazine) and altered it slightly for us low-carb lovers.

Ingredients:
1/2 oz unsweetened baking chocolate
1/4 cup walnuts — (or pecans or Almonds)
1 tablespoon butter — poster said 1 pat
2 packages artificial sweetener
2 cupcake papers

How to Prepare:

1. Melt chocolate in microwave til melted, add butter and stir til melted and smooth then the
   Equal.
2. Mix in the nuts and coat all of the nuts.
3. Divide into the 2 papers and put into the freezer for 15 minutes til set eat and enjoy variation.
4. I add a tablespoon of cream after stirring the butter in and is cooled a little for a like milk chocolate taste.

Ingredients:
4 large eggs
2 Tbls. heavy cream
2 Tbls. water (0 carbs)
1 Tsp. vanilla extract
2 Pkt. Splenda (or 2 tsp. powdered Splenda)
2 or 3 ounces of crushed pork rinds
1/4 Tsp. ground cinnamon
3 Tbls. melted butter

How to Prepare:

1. Beat the eggs then add the cream, water, and vanilla extract and beat some more.
2. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.)
3. When well blended mix in the ground pork rinds.
4. Let the mixture sit for a couple of minutes until it thickens.
5. Then stir and check the consistency.
6. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds.
7. Just before you’re ready to put into waffle iron, stir in about 2/3 of the melted butter.

Ingredients :
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten

How To Cook :

1. Preheat the oven to 375 degrees.
2. In a large bowl with electric mixer, cream together the shortening and sugar, then beat in the eggs, one at a time, and mix well. Add the almond extract.
3. In another bowl, sift together the flour, baking soda, and salt.
4. With a wooden spoon, gradually stir the flour mixture into the shortening.
5. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter.
6. Wrap in waxed paper and refrigerate for 4 hours.
7. Cut the dough crosswise into 1/4 inch thick slices.
8. Place cookies on an ungreased cookie sheet.
9. Top each cookie with an almond half.
10. Brush cookies lightly with beaten egg.
11. Bake for about 10 minutes, or until light golden brown.

Ingredients:
1 envelope unflavored gelatine
1/4 cup cold water
2 tablespoons butter
3/4 cup heavy cream
12 packages artificial sweetener
3 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

How to Prepare:

1. Sprinkle the gelatine over the water and let sit for a few minutes.
2. Microwave for about 40seconds on high then stir in butter and let sit for another 2 min.
3. In a blender mix the cream, equal, cocoa and vanilla until smooth.
4. Add the gelatine and butter mixture while still blending, continue to blend until completely smooth.
5. Pour into a bowl and chill until set.

CarbsPerServing:27g carbs total
Effort:Easy

Ingredients:
1 cup whipping cream
1 teaspoon mint extract
3 teaspoons Carnation Fat
Free Hot Cocoa mix

How to Prepare:

1. Whip cream until frothy, but before it forms stiff peaks.
2. Add extract and cocoa mix until blended.
3. Spoon into paper cupcake cups and place in bottom of freezer ready tupperware container.
4. Seal container and freeze until solid. No sweetener needed, plenty in the cocoa mix.
5. Take cups out of freezer and serve.

May also substitute almond extract for chocolate almond cups or experiment with other extracts (I recommend Splenda sweetener) and sugar free drink mixes/jello mixes for fruit flavors.

Ingredients:
1/2 cup heavy cream
1 tablespoon sugar free pudding or mousse mix
2 teaspoons artificial sweetener — or less

How to Prepare:

1. Whip that cream nice a fluffy, THEN add your pudding mix (gets hard fast) the splenda if needed
2. I used 1 tsp, freeze on a cookie sheet on wax paper.
3. Same idea as other similar recipes, but less carbs.
4. No bitter aftertaste from the cocoa powder too.
5. 14 big ‘cookies’

NOTES : Carbs for pudding or mousse mix not included - adjust accordingly

CarbsPerServing:4g carbs total
Effort:Easy

Ingredients:
Crepes:
2 eggs
1/3 cup heavy cream
1/3 cup water
2 Tbsp. butter, melted
1/4 tsp. salt
1 dropper stevia extract
3 Tbsp. soy protein powderCream:
1/2 cup heavy cream (or more if you like lots of cream!)
1/2-1 tsp. vanilla
1/2-1 dropper stevia extract
1 1/2 cups strawberries, sliced

How to Prepare:

To make cream:
beat cream until stiff, add vanilla and stevia to taste.

To make crepes:

1. whisk together eggs, cream, water, butter, salt, and stevia until well-mixed.
2. Add protein powder and whisk until smooth.
3. Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out.
4. Cook until top is dry and full of air holes, then turn and cook briefly on second side.
5. Remove to plate and set aside while cook remaining crepes.

To assemble:

1. Place crepe on plate with good side down.
2. Spread with cream.
3. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries.
4. Top crepe with dollop of whipped cream and slice of strawberry.

Serves:6,10
CarbsPerServing:Total 4.68 Fiber 1.27 Atkins 3.41
Prep Time:10 minutes
Effort:Easy