1001 Low-Carb Recipes: Hundreds of Delicious Recipes From Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back (9 page)

1 cup (240 ml) heavy cream

1 cup (240 ml) water

2 tablespoons (11 g) unsweetened cocoa powder

1½ or 2 tablespoons (2 or 3 g) Splenda

2 tablespoons (16 g) vanilla whey protein powder

Tiny pinch of salt

Over the lowest possible heat (it doesn’t hurt to use a heat diffuser or a double-boiler) combine the cream and water. When they’re starting to get warm, add the cocoa, Splenda, protein powder, and salt; whisk until well combined. Bring just barely to a simmer and then pour into cups.

Yield:
2 servings

Each with 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 15 grams of protein.

The amount of protein in this cocoa means that a cup of this doesn’t make a bad breakfast. And for grownups, this is very nice with a shot of Mockahlua or Mochahlua (page 46) in it—but not in the morning!

Assemble this in your slow cooker before going skating, caroling, or to a football game and have a winter party waiting when you get home!

½ gallon (1.9 L) chocolate-flavored Carb Countdown dairy beverage

2 cinnamon sticks

3 tablespoons (9 g) instant coffee granules

1½ teaspoons vanilla extract

Combine everything in your slow cooker and give it a stir. Cover the slow cooker, set it to high, and let it cook for 3 hours. Turn the slow cooker to low and serve from the slow cooker.

If it’s a grown-up party, put a bottle of Mockahlua (page 46) on the side for spiking!

Yield:
10 servings

Each with 10 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs.

Reader Honey Ashton sends this sweet little treat and says it’s also good iced.

1 hot cup (240 ml) decaffeinated coffee

2 tablespoons (56 g) low-carb vanilla shake meal-replacement powder

1 to 2 teaspoons sugar-free vanilla coffee-flavoring syrup

Cinnamon (optional)

Combine the coffee, vanilla shake powder, and coffee-flavoring syrup. Garnish with cinnamon (if using).

Yield:
1 serving

Each No more than 2 grams of carbohydrates, no fiber, and no protein. Carb count does not include polyol in syrup.

If you’re having this after dinner, you may want to use decaf instead of regular coffee.

2 ounces (60 ml) Irish whisky

6 ounces (170 ml) hot coffee

1 to 2 teaspoons Splenda

1 tablespoon Whipped Topping (page 552)

Put the whisky into a stemmed Irish coffee glass or a mug. Fill with coffee. Stir in Splenda and top with whipped cream.

Yield:
1 serving

Each 2 grams of carbohydrates, no fiber, and only a trace of protein.

This is a classic!

1 tablespoon (15 ml) cognac

4 ounces (120 ml) brewed coffee

Unsweetened whipped cream (Whip chilled heavy cream by itself with an electric mixer.)

Just stir the cognac into the coffee, top with a dollop of whipped cream, and serve.

Yield:
1 serving, with just 1 gram of carbohydrates, no fiber, and no protein.

Each serving has only 65 calories!

Traditionally this is made with pilloncillo sugar— Mexican brown sugar—and milk, but that’s too many carbs for us. Here’s the reduced-carb version.

6 ounces (170 ml) brewed coffee

2 to 3 tablespoons (30 to 45 ml) heavy cream

2 teaspoons Splenda

2 drops blackstrap molasses*

Tiny pinch of ground cinnamon

Tiny pinch of ground cloves

Pour the coffee and stir in the cream, Splenda, and molasses. Sprinkle the spices over the top and serve.

Yield:
1 serving

3 grams of carbohydrates, the merest trace of fiber, and 1 gram of protein.

*It helps to keep your blackstrap molasses in a squeeze bottle. I buy mine in bulk from my natural food store and keep it in one of those “honey bears.”

This is either coffee for chocolate lovers or chocolate for coffee lovers.

6 ounces (170 ml) brewed coffee

2 tablespoons (30 ml) sugar-free chocolate coffee flavoring syrup

2 tablespoons (30 ml) heavy cream

Tiny pinch of ground cinnamon

Pour the coffee, stir in the chocolate syrup and heavy cream, dust the cinnamon over the top, and serve.

Yield:
1 serving

Assuming you use Atkins or Da Vinci coffee flavoring syrup (which are made with Splenda instead of polyols), this will have 2 grams of carbohydrates, a trace of fiber, and 1 gram of protein.

If you’d like to spiff this up for company, use whipped cream (see Whipped Topping on page 552) instead of the plain heavy cream.

I came up with this one morning when my husband was out of cream for his coffee—it kept me from having to run out to the store before breakfast, and he loved it!

6 ounces (170 ml) brewed coffee

1 tablespoon (15 ml) sugar-free chocolate coffee flavoring syrup

1 or 2 drops orange extract

Pour the coffee and stir in the syrup and the extract. That’s all!

Yield:
1 serving

Again assuming you use Atkins or Da Vinci brand syrup, you’ll have just 1 gram of carbohydrates here, no fiber, and no protein.

This is for adults only, of course!

6 ounces (170 ml) brewed coffee

1 scant shot (about 1 ounce, 28 ml) dark rum

2 teaspoons sugar-free chocolate coffee flavoring syrup

Splenda to taste, if desired

Pour the coffee, add the rum, syrup, and Splenda, and serve. That’s all!

Yield:
1 serving

Just 1 gram of carbohydrates (again, we’re talking the Atkins or Da Vinci syrup), no fiber, and no protein. Add 0.5 grams of carbohydrates for each teaspoon of Splenda you add.

This a delicious winter libation is for adults only! The rum is carb-free, but it will slow down your metabolism, so go easy.

2¼ cups (56 g) Splenda

2 teaspoons blackstrap molasses

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground cardamom

1 bottle (750 ml) top-quality dark rum

Put the Splenda, molasses, nutmeg, cinnamon, cloves, and cardamom in a food processor with the S-blade in place. Process until it’s smooth and creamy, scraping down the sides of the processor once or twice to make sure everything combines evenly.

Scoop this “batter” mixture into a snap-top container and keep it in the fridge. (The batter will keep well, and that means you can make only a serving or two at a time, if you like.)

To serve the toddy, warm a coffee mug by filling it with boiling water and pouring it out. Then fill it again, halfway, with more boiling water. Add 1 to 2 tablespoons of the batter and stir until it dissolves into the water (a small whisk works well for this). Add two shots of dark rum, stir, and sip.

Yield:
About 12 servings.

Each 2 tablespoon serving of batter will have 5 grams of carbohydrates, a trace of fiber, and a trace of protein.

Kay says that one theory of hot-toddy making is that it is impossible to use too much batter and you should keep stirring more in until you are bored with stirring. Another theory of hot toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic. Use your best judgment.

This is named in honor of Laure’s chocolate lab! Barbo Gold, our tester, had a really good time testing this recipe and says it’s tops.

2 cups (480 ml) any booze (rum, vodka, bourbon, Southern Comfort, or brandy)

14 ounces (415 ml) heavy cream

1 cup (240 ml) half-and-half

2 tablespoons (15 ml) no-sugar chocolate syrup(Laure uses Walden Farms brand)

2 teaspoons instant coffee granules

1 teaspoon vanilla

½ cup (12 g) Splenda

½ teaspoon almond extract

Combine all in a blender. Put in a tall jar. Store in fridge. Stir before serving. YUM!

Yield:
10 servings, ½ cup (120 ml) each

Each with 2 g protein; 2 g carbs; no fiber; 2 g usable carbs. Carb count does not include polyol in syrup.

Our tester, Barbo Gold, loved this. (Come to think of it, how come Barbo gets all the really fun recipes?)

1¼ cups (300 ml) heavy whipping cream

3 egg yolks

¼ cup (6 g) Splenda

¼ cup (60 g) erythritol (can be replaced with another ¼ cup [6 g] Splenda)

1 tablespoon (8 g) DiabetiSweet

Whisk all ingredients together in the order given in a saucepan over low heat. Stir constantly until thickened and be careful not to overcook. Cool completely and set aside.

3 eggs (or equivalent egg substitute, if you prefer not to use raw egg)

2 tablespoons (30 ml) sugar-free chocolate syrup (like Hershey’s syrup; Walden Farms makes one and so does Sorbee)

2 tablespoons (30 ml) vanilla extract

1 tablespoon (3 g) instant coffee powder (not granular)

cup (80 ml) water

1
cups (320 ml) Irish Whiskey