1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (30 page)

Spoon the batter evenly into muffin cups and bake for 20 minutes.

Yield:
Makes 16 muffins

Each with 5.25 grams of carbohydrates and 1 gram of fiber, for a total of 4.25 grams of usable carbs and 7.75 grams of protein.

I tried Cranberry Nut Bread, and it was a failure— all the cranberries rose, so the top of the bread was soggy. But muffins worked out fine!

½ cup (60 g) pecans

½ cup (50 g) cranberries

¾ cup plus 2 tablespoons (110 g) almond meal

¾ cup (90 g) vanilla whey protein powder

2 tablespoons (30 g) gluten

2 tablespoons (30 g) polyol

¼ cup (6 g) Splenda

2½ teaspoons baking powder

2 eggs

¾ cup (180 ml) Carb Countdown dairy beverage

3 tablespoons (42 g) butter, melted

¼ teaspoon orange extract

Preheat your oven to 400°F (200°C, or gas mark 6). Spray a 12-cup muffin tin with nonstick cooking spray or line it with paper muffin cups if you prefer.

Chop your pecans, then your cranberries—I do them by pulsing the S-blade of my food processor, and if you do them in this order, you won’t have pecans sticking to the moisture left behind by the cranberries. Set aside.

In a mixing bowl, combine the almond meal and the next 5 ingredients (through baking powder). Stir together to make sure everything is distributed evenly.

Whisk together the eggs, Carb Countdown dairy beverage, melted butter, and orange extract.

Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients. When it is, pour the wet ingredients into the dry ingredients and stir the two together with a few swift strokes of your whisk or a spoon. Do not overmix! A few lumps are fine. Now add the pecans and cranberries and stir just enough to incorporate into the batter. Spoon the batter into the prepared muffin tin and bake for 20 minutes. Remove the muffins from the pan to a wire rack to cool.

Yield:
12 muffins

Each with 18 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carb. Carb count does not include polyol sweetener.

Just as with the Cranberry Nut Muffins, these muffins happened because I couldn’t get pumpkin bread to work out!

cup (50 g) almond meal

¼ cup (25 g) gluten

¼ cup (30 g) vanilla whey protein powder

¼ teaspoon salt

¼ cup (6 g) Splenda

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ cup (120 g) canned pumpkin

1 egg

2 tablespoons (28 g) butter, melted

¼ teaspoon orange extract

cup (80 ml) Carb Countdown dairy beverage

½ cup (60 g) chopped pecans

Preheat oven to 400°F (200°C, or gas mark 6). Spray a 12-cup muffin tin with nonstick cooking spray, or if you prefer, line it with paper muffin cups.

In a mixing bowl, combine the almond meal and the next 7 ingredients (through nutmeg). Stir them together to evenly distribute ingredients.

In a separate bowl, combine the canned pumpkin, egg, melted butter, orange extract, and Carb Countdown dairy beverage and whisk together. Make sure your oven is up to temperature before you take the next step!

Pour the wet ingredients into the dry ingredients and with a few swift strokes, combine them. Stir just enough to make sure there are no big pockets of dry stuff; a few lumps are fine. Quickly stir in the pecans and spoon the batter into a prepared muffin tin. Bake for 20 minutes; remove the muffin’s from the pan to a wire rack to cool.

Yield:
12 muffins

Each with 9 g protein; 3 g carbohydrate; 6 g usable carbs.

This isn’t super-low in carbs, and it’s really more for eating during maintenance than during weight loss. But it’s far lower in carbs than standard granola, high in protein, very filling, and best of all, it tastes like real cereal!

2½ cups (200 g) rolled oats

¾ cup (170 g) sunflower seeds

¾ cup (90 g) sesame seeds

cup (70 g) wheat germ

¾ cup (50 g) flaked, unsweetened coconut

½ cup (60 g) chopped walnuts

½ cup (60 g) slivered almonds

½ cup (70 g) wheat bran

¼ cup (30 g) flaxseeds

1 teaspoon cinnamon

½ cup (12 g) Splenda

¾ cup (95 g) vanilla whey protein powder

¼ teaspoon blackstrap molasses

½ cup (120 ml) canola oil

Preheat the oven to 250°F (120°C, or gas mark ½).

In a large, shallow roasting pan, combine the rolled oats, sunflower seeds, sesame seeds, wheat germ, coconut, walnuts, almonds, bran, flaxseeds, cinnamon, Splenda, and protein powder, mixing them very well.

Stir the molasses into the canola oil; it won’t really blend with it, but it will help the molasses get distributed evenly. Pour the mixture over the dry ingredients and stir until it’s uniformly distributed.

Place in the oven and toast for an hour, stirring once or twice. Store in a tightly covered container. Serve topped with cream or half-and-half.

Yield:
Makes about 16 servings of ½ cup

Each with 21.8 grams of carbohydrates and 6 grams of fiber, for a total of 15.8 grams of usable carbs and 11.6 grams of protein. Analysis does not include cream or half and half.

Here’s a recipe for all of you who miss hot cereal in the morning. It’s loaded with fiber, and it’s a great way to get the benefits of flax—not to mention that it’s really, really tasty.

1 cup (170 g) flaxseeds

1 cup (125 g) ground almonds

½ cup (50 g) oat bran

1¼ cups (125 g) wheat bran

1 cup (130 g) vanilla whey protein powder

Preheat the oven to 300°F (150°C, or gas mark 2).

Grind your flaxseeds in a food processor with the S-blade in place. Flaxseeds take a while to grind up, so you may have to run the processor for several minutes. (You can buy flaxseed meal if you prefer, but flaxseed oil spoils pretty quickly after the seeds are ground, so I much prefer to grind my own.)

While the food processor is running, lightly toast your ground almonds by putting them in a shallow baking pan in the oven for 5 minutes or so.

When the flaxseeds are ground and the almonds are toasted, combine them with the oat bran, wheat bran, and protein powder and store in an airtight container.

To make a bowl of cereal, put ½ cup (60 g) of the mixture in a bowl and add ¾ cup (180 ml) of boiling water and a pinch of salt. Stir and let your cereal sit for a few minutes before eating.

Yield:
About 9 servings

Each with about 16 grams of carbohydrates and 9 grams of fiber, for a total of 7 grams of usable carbs and 11 grams of protein.

Try this with a little Splenda and cream or even a little cinnamon. Personally, I like to add just a drop or two of blackstrap molasses to give it a brown-sugar flavor without many extra carbs.

This recipe is for those of you who used to eat your oatmeal with cinnamon and sugar. Add Splenda and cream to taste.

1 cup (110 g) ground flaxseeds

1 cup (125 g) ground almonds

½ cup (50 g) oat bran

1½ cups (150 g) wheat bran

½ cup (65 g) vanilla whey protein powder

2 teaspoons cinnamon

Combine all the ingredients well and store in an airtight container.

To make a bowl of cereal, put ½ cup (55 g) of the mixture in a bowl and add ¾ cup (180 ml) boiling water and a pinch of salt. Stir and let your cereal sit for a few minutes before eating.

Yield:
About 5 servings

Each with 15 grams of carbohydrates and 9.5 grams of fiber, for a total of 5.5 grams of usable carbs and 11 grams of protein.

These are wonderful! Eat them as is, with some milk or reduced-carb dairy beverage, or spread them with a little cream cheese.

cup (80 g) vanilla whey protein powder