Low Carb Almond Biscotti

Low Carb Dessert Recipe - Almond Biscotti

Servings: 48

Ingredients:

16 oz blanched almonds

1 cup soy flour

1 tsp salt

1 tsp baking powder

2-1/2 tsp ground cinnamon

1 cup peanut oil

1 cup Splenda

3 large eggs

1 tsp vanilla extract

1 tsp orange extract

Instructions:

Preheat oven to 325°F-160°C.

Measure out 1 cup of almonds and set aside.

In a blender (not food processor), process the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside.

In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make oily soft dough.

Divide the dough into four sections, and form each section in a small loaf approximately 2 inches 50mm wide and 1 inch 25mm high. Put the loaves on a large greased cookie sheet (I lined mine with foil for easy clean up).

Bake at 325 degrees for about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's temperature to 200 degrees. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into about a dozen pieces, about 1/2-3/4-inch 12-20mm thick. Put the slices back on the cookie sheet, cut sides down.

When all the loaves are sliced, put the cookie sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

Makes about 48 biscotti, each about 2 carbs. These can be stored in an airtight container or in the freezer for several weeks.

Per Serving: 108 Calories

2 carbs

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Article Source: http://EzineArticles.com/?expert=Deanna_Applegate

Easy Low Carb Cheesecake Recipe

Today I am going to share my all time favorite low carb dessert recipe, low carb cheesecake. I have about 8 different variations of this low carb cheesecake dessert recipe and I am going to show you the basic recipe and give you the ingredients for the variations and give you ideas to create a low carb cheesecake of your very own. This cheesecake recipe is not only delicious but it is one of the lowest carb cheesecakes you ever eat (I do not use a crust of any kind) and it is also the easiest you will ever make (The basic recipe only uses four ingredients)!

3- 8oz packages of cream cheese
3 Large eggs
1 cup Splenda
1 tablespoon of sugar free (alcohol free) vanilla extract


You want to take the cream cheese and eggs out of the refrigerator about 45 minutes before you begin mixing to soften the cream cheese and take the chill off the eggs.

When you are ready to begin, start by cracking the eggs into a small bowl making sure not to use the rim of the bowl to crack the eggs to avoid getting shells in the bowl. Set bowl with eggs aside.

Add cream cheese to mixer and mix on high until cream cheese is smooth. Continue mixing and add the Splenda. Once Splenda is incorporated into the cream cheese, stop the mixer and use a rubber spatula to scrape down the sides of the mixer bowl to insure even mixing. With the mixer back on high add the vanilla. Now add the eggs one at a time letting mixer work in the one egg before adding the next. Again, stop the mixer and use a rubber spatula to scrape down the sides of the mixing bowl.

Before pouring this mix into the spring form pan you need to add the low carb flavor to the cheesecake. You can use anything low carb or sugar free to flavor, including jelly, preserves or my favorite, chocolate! Now you are ready to pour the mix into the greased spring form pan.

Bake on a preheated 350 degree oven for 50-65 minutes or until low carb cheesecake is set in the middle. Cool for an hour and than chill for at least six hours, best served the next day.