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    Sweets by the Season: Low Carb Recipe Magic, #2
    Sweets by the Season: Low Carb Recipe Magic, #2
    Sweets by the Season: Low Carb Recipe Magic, #2
    Ebook189 pages1 hourLow Carb Recipe Magic

    Sweets by the Season: Low Carb Recipe Magic, #2

    By Rene Averett

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    About this ebook

    One of the challenges of any weight control lifestyle is how to enjoy the cakes, cookies, pies and other sweet treats that we so enjoy throughout the year. For many people, doing without them is simply not an option. 

    And it doesn't have to be. With these delicious and low carb, sugar-free recipes, you can make wonderful-tasting desserts, favorite cakes, pies and even waffles without feeling guilty and without it showing up on your bathroom scale. The book features over 56 low carb recipes to carry you through the year with treats that taste so good that people who aren't watching their weight won't know they are sugar-free and low carb. A few of them are also gluten-free. 

    Using low carbohydrate flours, most that can be found at the supermarket or health food stores, you can make such treats as Applesauce Waffles, Pumpkin Pie, Cranberry Almond Torte, Tiramisu, Biscotti and all kinds of Cookies. Most are fairly simple to make and the instructions will take you right through it. All of the recipes are under 10 effective carbs and most are much lower. 

    Don't think that you can't have these delicious treats just because you're eating low carb. It is possible because low carb doesn't have to be boring.

    LanguageEnglish
    PublisherPynhavyn Press
    Release dateOct 7, 2015
    ISBN9781386785231
    Sweets by the Season: Low Carb Recipe Magic, #2
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    Author

    Rene Averett

    Rene Averett blogs regularly on her Skinny Girl Bistro site where she shares information about low carb foods, living a low carb lifestyle and many recipes. She lost 150 pounds in 2010 using the Atkins Diet and is sharing her weight loss recipes via her low carb cookbooks.  Rene hails from El Paso, Texas a good many years ago. She has lived in Los Angeles and Las Vegas and has made her home in Reno, Nevada since 1977. The latter part of her career centered on doing technical writing for a large gaming manufacturer and she enjoyed it right up until her retirement. She is now pursuing a career as an author and e-book publisher under Pynhavyn Press. She is a proud member of the Fiction Writers Group and the High Sierra Writers. She is inspired by the view of both the beautiful Sierra Nevada Mountains and the Virginia City Foothills from her house in South Reno that she shares with her long time companion, a dog, and three cats. In addition to cooking, she attempts a bit of gardening, plays the guitar and sings, and loves to read. She writes fantasy, urban fantasy, and paranormal suspense novels as Lillian I. Wolfe and suspense romance under Riona Kelly. Feedback is welcome. You can contact her via her website at: http://reneaverett.me/skinnygirl/ or at Rene@pynhavyn.com You can also connect at her Facebook page, Skinny Girl Bistro at: https://www.facebook.com/sgbistro Follow Rene on her Low Carb Pinterest page at: https://www.pinterest.com/reneaverett/low-carb-ideas/

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      Book preview

      Sweets by the Season - Rene Averett

      Autumn

      Almond Pear Cheese Torte

      Applesauce Waffles

      Pumpkin Madeleine Cookies

      Hazelnut Chocolate Cake

      Almond Sponge Loaf

      Pumpkin Pie Bars

      Caramel Apple Dessert

      Classic Pumpkin Pie

      Low Carb Pie Crust

      Butternut Spice Cake

      Chocolate Chip Cream Cheese Candies

      Pumpkin Nut Scones

      Spiced Persimmon Cookies

      Pumpkin Chocolate Chip Cookies

      pear-almond-cheese-torte-04792.jpg

      Almond Pear Cheese Torte

      THIS IS AN AMAZING-tasting dessert made with fresh pears and cream cheese. Low carb flours tend to break easily after they are cooked so if that happens, just patch them back together carefully and it will still taste wonderful.

      1/4 cup Butter, softened

      1/2 cup Sugar Substitute

      1/4 cup Low Carb Flour or Baking Mix

      1/4 cup Almond Flour

      1 tablespoon Vanilla Whey Protein Powder (optional)

      4 oz. Cream Cheese, softened

      1 Egg

      1/2 teaspoon Vanilla Extract

      1/4 teaspoon Ground Cinnamon

      1/8 teaspoon Ground Cloves

      2 small fresh Pears, peeled, sliced

      2 tablespoons Sliced Almonds

      Preheat oven to 425°F.  Prepare a 7-inch spring form pan (inside is about 6 1/2-inches) by spraying lightly with cooking spray. Or use parchment paper cut to fit the bottom and sprayed. This makes it easier to remove.

      Bring a pan of water to boil. Cut the pears in half, remove the seeds and slide them into the boiling water. Remove them after one minute and run cold water over them. The skins will slide right off. They may be a little mushy, but that is ok. Slice or dice them and sprinkle with 1 teaspoon of lemon juice. Cover and refrigerate until ready to use.

      In a small bowl, add butter and 3 tablespoons of sugar substitute and beat with a mixer until fluffy. Add almond flour, low carb flour and protein powder (if using). Mix until well blended. Divide the dough into five clumps around the inside of the pan and press it to fill the bottom and go about 1" up the side. It will be thin. Set aside.

      Wipe the bowl and use it to beat cream cheese and 3 tablespoons of sugar substitute until they are creamed together. Add egg, vanilla, and 1/4 cup pear chopped into small pieces. Beat together until the pear is broken up and blended in.

      Pour the cream cheese mixture on top of the crust dough. Sprinkle 2 tablespoon sugar substitute, cinnamon and clove over the remaining pear slices or pieces, then spoon them evenly on top of the cream cheese mixture. Sprinkle the almonds on top.

      Bake at 425 degrees for 10 minutes. Reduce the heat to 385 degrees and bake another 25 minutes. The filling should look set and a toothpick inserted in the center should come out clean. If it isn't, bake another 5 minutes. Let cool completely, then remove the sides of the pan. Cover with plastic wrap and refrigerate at least three hours. Serve with whipped cream, optional.

      Makes 8 servings

      Nutrition Information per serving:

      Calories: 161.6 Fat: 13.6 g Net Carbs: 4.9 g Protein: 4.9 g

      Applesauce Waffles

      applesauce-waffle-04872.jpg

      APPLES ARE AVAILABLE almost year round, but they are most closely associated with Fall. This recipe uses applesauce rather than fresh apples, so it can be made any time of year. Applesauce brings more moisture to the cake and a light apple flavor. If you wish, you can slice a fresh apple, sauté it in butter and add a splash of maple syrup or bourbon to make a sauce then spread it over the tops of the waffles. Just go lightly on the apple slices to keep the carbohydrates low.

      1/4 cup Low Carb Flour

      2 tablespoons Almond Flour

      2 tablespoon Vanilla Whey Powder

      1/2 teaspoon Baking Powder

      1/3 cup Sugar Substitute

      2 tablespoons Unsweetened Applesauce

      1 tablespoon Ricotta Cheese

      1/2 teaspoon Vanilla Extract

      2 tablespoons Coconut Oil

      1 Egg

      1 tablespoon Heavy Cream

      1/8 cup Pecans or Walnuts, chopped (optional)

      In a small bowl, mix the flours and baking powder together, then add the remaining ingredients and mix well. Make sure to get the flour from the bottom of the bowl or put in a blender to mix. If you use a blender, don't put the flour on the bottom, but add it gradually from the top.

      Preheat a Belgian waffle iron or a regular waffle iron. Spray with cooking spray to make release easier.

      Pour all of the mix into the Belgian waffle maker and make sure it covers it completely. For a smaller waffle iron, cover the iron with about half the batter, making sure it covers.

      Close the lid and flip if you have the option. Let cook for 3 to 4 minutes until the steam rising from the iron almost dissipates.  Lift the lid gently. If there is resistance, let the waffle cook a little longer.  When it is done, the lid will lift easily.

      Unplug and let cool for a few minutes to allow the low carb flours to set. Lift carefully or, if your waffle maker can be flipped easily, put the plate on top of the waffle and lift the base to flip it into the plate. Serve with butter and sugar-free maple syrup.

      Makes 2 servings.

      Nutrition Information per serving (with optional nuts)

      Calories: 322 Fat: 26.7 g Net Carbs: 4.5 g Protein: 15.5 g

      Nutrition Information per serving (without nuts)

      Calories: 224 Fat: 16.5 g Net Carbs: 3.9 g Protein: 14.2 g

      Pumpkin Madeleine Cookies

      Pumpkin-madeleines-02850.png

      A DELICIOUS AND SPONGY French cookie, this one combines that fall favorite, pumpkin, with spices and low carb flours. To get the distinctive shape, you do need a Madeleine pan.

      1/2 cup Butter, unsalted (1 stick)

      1 cup Low Carb Flour

      1/2 cup Almond Flour

      4 large Eggs

      1/2 cup granulated Sugar Substitute

      1/4 cup granulated Brown Sugar Substitute

      1 1/2 teaspoons Vanilla Extract

      2 tablespoons Vanilla Whey Powder (optional)

      1 tablespoon Pumpkin Pie spice

      1/2 teaspoon Clove, ground

      1 1/2 cup Pumpkin puree

      1 1/2 teaspoon Baking Powder

      3 tablespoons Water

      Preheat oven to 425 degrees (F.) Melt butter in a small saucepan or microwave in a bowl. Set the butter aside.

      In a medium bowl, break the eggs and add the sugar and vanilla. Whisk together until foamy, then add the pumpkin and seasonings and whisk them in. Add the flours, whey powder, and baking powder and stir together with a spoon until well mixed. Let rest a few minutes, then add the water.

      Use a silicon Madeleine cake pan or spray a metal pan with baking spray to make it easier to release the cakes. Fill the wells to 2/3 full, about 1 level tablespoon of batter per well and smooth batter into the mold.

      Bake at 425 degrees for 4 minutes, then lower the temperature to 385 degrees and bake an additional 10 to 12 minutes. Remove from the oven and let cool for about 10 minutes, then turn out of the pans. Makes 18 cookies.

      Nutrition Information per cookie:

      Calories:  43.2 Fat: 3.6 g Net Carbs: 0.8 g  Protein: 1.5 g

      Notes: I use a mix of flours when cooking these, but you can use 1 1/2 cups of Baking Mix to keep it simple. The combined flours create a fuller taste, but it is still good with just one. The Vanilla Whey Protein Powder is about 1 nc per scoop, (1/2 nc in 2 tablespoons) in the brand that I use and it adds both texture and flavor to the baking, which is why I often include it in my recipes, but it is optional.

      Hazelnut Chocolate Cake

      hazelnut-cake-05105.png

      I DON’T USUALLY MAKE a full-sized cake, but this recipe will make a one layer cake or four personal-sized cakes or eight cupcakes. Even with the small cakes, I usually cut each in half, so four will serve eight. If you double it and bake it in two 8-inch round or square cake pans, it makes a two-layer cake that serves 12 to 16.

      6 tablespoons Unsweetened Cocoa Powder

      1/2 cup Hazelnut Flour

      1cup Low Carb Flour

      1 tablespoon Sugar-free Hazelnut Syrup

      1 teaspoon Baking Powder

      1/4 cup Butter, unsalted

      3 large Eggs

      2 tablespoons Sour Cream

      4 tablespoons Egg White (packaged)

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