1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (131 page)

¼ cup (30 g) vanilla whey protein powder

3 tablespoons (4.5 g) Splenda

4 tablespoons (56 g) butter, melted

1
cups (95 g) Angel-Type Coconut (page 553), divided

2
cups (640 ml) Carb Countdown dairy beverage

1½ packages (3.4 ounces, or 95 g each) vanilla sugar-free instant pudding mix

FOR THE WHIPPED TOPPING:

1 cup (240 ml) heavy cream, chilled

1 tablespoon (10 g) vanilla sugar-free instant pudding mix

Preheat oven to 325°F (170°C, or gas mark 3).

To make the pie: In a food processor using the S-blade, grind the almonds fine. Add the protein powder and Splenda and pulse to combine. Now add the butter and pulse until it’s all well mixed. Turn this out into a 9-inch (23-cm) pie plate you’ve sprayed with nonstick cooking spray. Press firmly into place, building up the sides. Bake for 12–15 minutes or until starting to turn golden. Cool before filling.

Put
cup (45 g) of the Angel-Type Coconut in the pie shell, spreading evenly. Set aside.

Pour the Carb Countdown into a mixing bowl and add the 1½ packages pudding mix. Whisk until smooth, about 2 minutes. Pour over the coconut in the pie shell. Chill for at least 1 hour.

While the pie is chilling, stir the remaining coconut in a dry skillet over medium heat until it’s touched with gold. Set aside to cool.

To make the whipped topping: Using an electric mixer, whip the heavy cream with the 1 tablespoon of pudding mix until you have whipped topping (then turn off the mixer fast! You don’t want vanilla butter!). Spread over the pie and top with the toasted coconut before serving.

Yield:
10–12 servings.

Assuming 12, each will have 11 g protein; 9 g carbohydrate; 3 g dietary fiber; 6 grams usable carbs.

This pie is incredible, decadent, outrageous, utterly scrumptious. This is a real special-occasion dessert and a surefire crowd pleaser.

FOR THE CRUST:

1¼ cups (190 g) shelled raw hazelnuts

4 tablespoons (56 g) butter, melted

½ cup (65 g) vanilla-flavored whey protein powder

FOR THE CHOCOLATE LAYER:

4 sugar-free dark chocolate bars (about 1.5 ounces [42 g] each)

5 tablespoons (75 ml) heavy cream

1¼ teaspoon instant coffee crystals

FOR THE PEANUT BUTTER SILK LAYER:

1 package (8 ounces, or 225 g) cream cheese, softened

1 cup (25 g) Splenda

1 cup (260 g) creamy natural peanut butter

1 tablespoon (14 g) butter, melted

1 teaspoon vanilla extract

1 cup (240 ml) heavy cream

Preheat the oven to 325°F (170°C, or gas mark 3).

To make the crust: Use the S-blade in a food processor to grind the hazelnuts to a meal. Add the butter and protein powder and pulse until well combined. Spray a large pie plate with nonstick cooking spray and press the hazelnut mixture firmly into the bottom of the pie plate (it won’t build up the side very far). Bake for 10 to 12 minutes or until lightly browned. Remove from the oven to cool.

To make the chocolate layer: Melt the chocolate over the lowest possible heat since chocolate burns very easily. (If you have a double boiler or a heat diffuser, this would be a good time to use it!) Whisk in the cream and coffee crystals, and continue stirring until the crystals disappear. Spread this mixture evenly over the bottom of the hazelnut crust.

To make the peanut butter silk layer: Use an electric mixer to beat the cream cheese, Splenda, peanut butter, butter, and vanilla together until creamy.

In a separate bowl, whip the heavy cream until stiff. Turn the mixer to the lowest setting and beat the whipped cream into the peanut butter mixture one-third at a time.

Spread the peanut butter filling gently over the chocolate layer and chill. (This is best made a day in advance to allow plenty of time for chilling.)

Yield:
10 generous servings

Each with 12 grams of carbohydrates and 2 grams of fiber, for a total of 10 grams of usable carbs and 20 grams of protein. Carb count does not include the polyol in the sugar-free chocolate.

I invented this for my peanut butter-obsessed husband, who adored it.

FOR THE JELLY LAYER:

1 cup (120 g) raspberries (fresh, or frozen with no sugar)

2 tablespoons (30 ml) water

3 tablespoons (4.5 g) Splenda

FOR THE PEANUT BUTTER LAYER:

1 package (4-serving size) sugar-free vanilla instant pudding mix

1 cup (240 ml) heavy cream

1 cup (240 ml) water

1 cup (260 g) natural peanut butter

½ teaspoon blackstrap molasses

teaspoon salt

Cinnamon Almond Crust (page 523)

To make the jelly layer: Put the raspberries, 2 tablespoons (30 ml) water, and Splenda in a saucepan over medium-low heat and bring to a simmer. Stir until the berries are quite soft and mash up with a fork. Turn off heat and set aside.

To make the peanut butter layer: With an electric mixer, beat the pudding mix with the heavy cream and water until smooth and starting to thicken. Beat in peanut butter, molasses, and salt, scraping down the sides of the bowl as needed, until everything is well combined and very smooth.

Spread the raspberry mixture evenly over the bottom of the prepared Cinnamon Almond Crust. Spoon the peanut butter mixture evenly over the raspberry layer. Chill for at least several hours, and overnight is better.

Yield:
8 servings

Each serving will have 16 grams of carbohydrate and 6 grams of fiber, for a usable carb count of 10 grams; 17 grams protein—which means you can legitimately have a slice for breakfast, if you want to. (Analysis includes Cinnamon Almond Crust.)

This is so easy! And who doesn’t love chocolate and peanut butter?

1 package (4-serving size) sugar-free instant chocolate pudding mix

2 tablespoons (11 g) unsweetened cocoa powder

1 cup (240 ml) heavy cream

1 cup (240 ml) water

¾ cup (195 g) natural peanut butter (I used creamy.)

1 Simple Almond Crust (page 522)

In a large bowl, combine the pudding mix and cocoa powder. Pour in the heavy cream and water and beat with an electric mixer to combine well. Then beat in the peanut butter until everything’s well combined. Pour mixture into cooled crust, scraping it all out of the bowl with a rubber scraper. Spread evenly in crust and chill.

Yield:
8 servings

Each serving will have 12 grams of carbohydrate and 4 grams of fiber, for a usable carb count of 8 grams; 14 grams of protein. (Analysis includes Simple Almond Crust.)

I’m very proud of this recipe. Serve it at Thanksgiving Dinner, and no one will guess it’s made without sugar.

FOR THE CRUST:

2 cups (300 g) shelled raw pecans

¼ teaspoon salt

2½ tablespoons (4 g) Splenda

1½ teaspoons blackstrap molasses

4 tablespoons (56 g) butter, melted

2 tablespoons (30 ml) water

FOR THE PUMPKIN PIE FILLING:

1 can (15 ounces, or 420 ml) pumpkin

1½ cups (360 ml) heavy cream

3 eggs ¾ cup (18 g) Splenda

½ teaspoon salt

2 teaspoons blackstrap molasses

1 tablespoon (6 g) pumpkin pie spice

Preheat the oven to 350°F (180°C, or gas mark 4).

To make the crust: Put the pecans and salt in a food processor with the S-blade in place. Pulse until the pecans are chopped to a medium consistency. Add the Splenda, molasses, and butter and pulse again until well blended. Add the water and pulse again until well combined. At this point, you’ll have a soft, sticky mass.

Spray a 10-inch (25-cm) pie plate with nonstick cooking spray or butter it well. Pour the pecan mixture into it and press firmly in place, all over the bottom and up the sides by 1½ inches (3 cm) or so. Try to get it an even thickness with no holes, and if you wish, run a finger or a knife around the top edge to get an even, nice-looking line. Bake for about 18 minutes. Cool.