Low carbs recipes:
http://www.genaw.com/lowcarb/dessert_recipes.html
And thanks to Missy Graham for the following:
Low Carb White Castle Casserole
Ingredients
1 lb ground beef
1 onion, chopped
2 eggs
1/4 to 1/2 cup mayonaise (sugar free)
1/4 cup heavy cream
8 ounces cheddar cheese, shredded
salt and pepper, to taste
dill pickle slices, for topping make sure they are sugar free
mustard, for topping
Brown the hamburger the chopped onion, drain fat and season to taste with salt
and pepper. put meat in a greased 9-10 inch pie plate, or a square pan.
Stir in half the cheese, then top with remaining cheese.
Beat eggs, mayonnaise, cream, salt and pepper together then pour evenly over the meat.
Bake at 350ºF for 30-35 minutes.
Let stand 10 minutes before serving.
Pizza Crust made with Coconut Flour
2 cups mozzarella cheese or monterey jack cheese, shredded
2 large eggs
2 tablespoons flax seed meal
2 tablespoons coconut flour
1/2 teaspoon baking powder
I also added some garlic powder and some parmesan cheese
Preheat oven to 350 degrees F. Cut 2 pieces of parchment paper out for baking sheet if you are making one large crust. For individual pizzas (this will make 4) no need for extra parchment- just flip them over with a spatula after 15 minutes of baking.
Mix cheese, eggs, flax, coconut flour, and baking powder together until a sticky wet dough is formed. Spread with a spatula or with dampened hands to ¼ inch thickness on a baking sheet lined with one piece of parchment paper.
Bake for 30 minutes in preheated oven. Halfway through the baking process, flip crust over by sliding it off the baking sheet with the parchment paper, placing the second piece on the sheet, and turning the crust over unto the new sheet and peeling the old paper off. Return to oven until done baking.
Remove from oven, slide off of parchment paper, and flip over again for cooling.
Once crust is cooled, top with sauce, pre-cooked veggies or meats, and cheese. Set crust with toppings under the broiler on high for a minute or two until cheese is melted and bubbly. Slice and serve.
Low Carb Taco Bake
original recipe here
http://www.recipezaar.com/Low-Carb-Taco-Bake-119732
Crust
4 ounces cream cheese, softened
3 eggs
1/3 cup heavy cream
1/2 teaspoon taco seasoning
8 ounces cheddar cheese, shredded
Topping
1 lb ground beef
3 teaspoons taco seasoning
1/4 cup tomato sauce
4 ounces chopped green chilies
8 ounces cheddar cheese, shredded
Serve with additional toppings like shredded lettuce, jalapenos, guacamole, ripe olives, sour cream or salsa.
Directions
For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasoning. Grease a 9"x13" baking dish; spread the cheese over the bottom. Pour in the egg mixture as evenly as possible. Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping. For the topping, brown the hamburger; drain fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice.
Baked Custards
Original recipe
http://www.recipezaar.com/Baked-Custard-99813
Ingredients
3 eggs, beaten
1/2 cup sweetner of your choice, or equivilant, (I used 12 packets of Truvia)
2 cups half and half
1 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon ground nutmeg
Directions
Preheat oven to 300°F. Combine eggs, cream, half and half, sugar substitute and vanilla in a bowl mixing until smooth. Pour into six ramekin dishes or custard cups. Sprinkle with nutmeg. In a large baking dish filled half-way up with water, place custard cups. Bake for 1 hour to 1 hour and 15 min. or until knife comes out clean when inserted into middle of one of the custards. Refrigerate until serving time.
Chocolate Pots De Creme
Ingredients
2 cups heavy cream
5 ounces good-quality unsweetned chocolate
1/2 cup sugar substitute. plus 5 tablespoons, or I used 17 packets of Truvia
4 large egg yolks, at room temperature
Heat the oven to 300°F and arrange a rack in the middle. Bring about 4 cups water to a simmer over medium heat. Arrange 6 (6-ounce) ramekins 1/2 inch apart in a large baking dish; set aside.
Place cream in a small saucepan over medium heat and bring it just to a simmer.
Remove from heat, add chocolate, and stir until completely melted, about 3 minutes; set aside.
Whisk sugar substitute and yolks in a large bowl until thickened and pale in color, about 2 minutes. Slowly whisk in 1/3 of the chocolate mixture, then add remainder while constantly stirring (try not to incorporate any air).
Place a fine mesh strainer over a large measuring cup or a bowl with a spout and pour in the custard base. Remove the strainer and evenly divide the custard base among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface. Place the baking dish in the oven and carefully add enough of the simmering water to reach 1 inch up the sides of the ramekins. Cover the dish with aluminum foil and poke several holes in the foil to allow steam to escape. Bake 25 minutes or until the outer 1 inch of each custard is set (the centers will still be slightly jiggly).
Remove the ramekins to a rack and let cool to room temperature, about 1 hour. Serve immediately or cover and refrigerate up to 4 days. If refrigerated, let the pots de crème come to room temperature for 20 minutes before serving.
