I have an idea. Lets post our favorite sweet treats here. That way we can stay motivated to say no to the sugar laden sweets this Christmas and enjoy our sugar free treats!


Okay so I love this recipe for cookies! Enjoy!


Darlene's chocolate peanut butter cup cookies
1 stick of unsalted butter
3/4 cup splenda
2 eggs
2 tb maltitol(optional)
1/4 c full fat sour cream
2 cups very fine almond flour
1/2 cup vanilla whey protein powder
3/4 cup vital wheat gluten
1 1/2 tsp baking powder 1 1/2 tsp soda pinch of salt
1/4 cup brown sugar sub(I used the one from Canada)
6-7 Russell Stover sugar free peanut butter cups diced small with a knife
1/4 cup davinci vanilla sf syrup or a tad more

beat the sugars with the slightly soft butter add eggs (one at a time&sour cream. mix dry stuff together and slowly mix the wet into the dry then fold gently in the peanut butter cups and keep adding the vanilla syrup to you get the consistancy of cookie dough(I used a tad more then 1/4 cup)
drop by teaspoons onto a cookie sheet sprayed with pam 350 degrees I cooked mine for about 15 min or so until brown let cool and put in a ziploc bag.

My favorite fast desert is:
Whipped cream with SF syrup and add some nuts if you like. Can you tell I don't bake much?
angie

angieK I am with you on the not baking much. When going somewhere that will have lots of deserts & sweets I will throw an Atkins carmel nut chew in my purse or some Russel Stovers low carb truffles or chocolate pieces with almonds. I don't feel deprived and everyone stays happy
Marie

I've been expiriminting with one of my holiday recipes. Making it low carb.
Every year at Christmas I make Mocha Truffles. Well the regular recipe uses Chocolate Chips in the filling and as the Chocolate coating on the outside, So I went to the store and got some Bakers unsweetened chocolate and went to expirimenting. I think I have it right. THey are real rich and are a very dark chocolate for those that love that dark chocolate. Anyway here is what I came up with.

Mocha Truffles Low Carb

Filling:
6 oz. Unsweetened Chocolate Squares
2 teasp butter
16 Pkts Splenda
1/2 teasp water
4oz Cream Cheese softened
1 T Instant Coffee Granules

Coating:
3 oz. Unsweetened Chocolate Squares
1 teasp Butter
8 Pkts Splanda


In a microwave safe bowl melt Chocolate and Butter Stir together. Add Splenda Stirring then add Cream Cheese, Coffee and water; mix well. Chill until firm enough to shape. Shape into 1 inch balls. Melt Chocolate in microwave with butter stir in Splenda and dip balls in coating and place on waxed paper to harden.

Note: Truffles can be frozen for several months before dipping in chocolate. Thaw in refrigerator before dipping.

Hope you enjoy them!


Woooo I just tried one of these truffles . they are real chocolatey and still a mite bit bitter but good! Maybe a little more Splenda. THough I could eat the whole batch the way they are. One could sure get rid of a Chocolate craving!!

How about submitting them for the Recipe of the Month?

Wanda

Wanda,

I'm not sure how to do that. Are we allowed to submit more that one recipe?

I've tried some recipes using unsweetened chocolate and Splenda and have found them to still be bitter. Where does one find the malitol and does it taste better? Stevia is too expensive for my budget.

hi J.J. if you are going to go the sugar alcohol route you may as well by the RS milk chocolate pieces and melt them or do whatever and use those. Would probably save you time and money in the end.

Thanks MJ! So far I've kinda tried to steer away from sugar alcohols, but they seem to sneak up everywhere you look! I do have the Russell Stover chocolates every once in awhile, but they're not cheap either!

Hi Mary,

Here's the RoM forum

Directions on how to post are here - it's just like starting a regular thread, except you start it under the RofM forum: RofM Club Rules

Submit as many as you like!

HTH,
Wanda

Hi Angie K you have almost the same stats as I have.We started with almost the same weight and we are both seeking 150.We are also the same height .I started end of April and lost 34 pounds so far.I am also a Canadian although on the east coast.Your recipe sounds great.

Hi!! Wonda!!

I read the rules. The only problem is I'm not good on figuring out the carb counts of my recipes. I know what kinds of ingredients are allowed in low carb eating and I try to gestimate the carb counts for in my Atkins journal but I know I'm not at all accurate. I have never been to fitday but it does sound a bit complicated.

The truffles sound really good and do-able. Will have to give them a try! Thanks for posting it. Right now my big treat is LC ice-cream.

By the way, you can eliminate a lot of sugar carbs if you get liquid sucralose (link in the low carb products sectin of the board). I am thinking about buying a bottle for 30 bucks, sounds expensive but it is so concentrated it is actually a savings over the higher carb granulated stuff.

Here are some recipes I made that were yummy:

Cranberry Orange & Walnut bread (modification of the banana nut bread recipe):
1/2 stick butter
4 oz sour cream
2 eggs
Sweetner equivilant to 1 cup real sugar
1/4 tsp unsweetened orange coolaid
1 tbsp grated orange peel
1 tablespoon smuckers no sugar orange jam
1 cup of low carb flour (you may use a blend of different flours, me personally I used simple almond meal and it worked out great)
1 tsp baking soda
1/4 tsp baking powder
1/2 cup chopped walnuts
1 12 ounce bag of fresh canberries

Cream butter till soft and fluffy, add wet ingredients one at a time till blended. Mix dry ingredients in separate bowl then add to wet mixture. Fold in cranberries and walnuts. Pour mixture into greased bred tin or pan.
Total calories of the recipe is 1500, total carbs of this recipe is about 65 if you use granular splenda, or only 41 if you use liquid sweetner.
Cut into 8 slices for a serving that is 190 cals and 8.1 carbs (or 5.1 minus the splenda)

--------------------
Pumpkin cheesecake (recipe repost):
Crust:
1 Cup nut meal (i used almond flour)
1/4 Cup melted butter
1 tbsp Splenda (or sweetner equivilant to 1 tbsp sugar)
mix up the crust and spred it in a 9 inch springform pan
Filling:
mix together...
2 packages (8 oz) softened cream cheese
2 eggs
2 tbsp vanilla extract
sweetner equivilant to 1/2 cup sugar
1 small can (15 oz) pumpkin (unflavored/unseasoned/unsweetened)
2 tbsp. pumpkin pie spice
mix everything well, scrape sides a few times. fill into the crust and bake for 50 mins at 350 degress, until the center is almost set. cool and refrigerate for 3 hours.

Entire recipe is 3108 cals and 65 carbs (or 57 carbs w/o granular splenda). Slice into 16 small slices for a serving that is 194 cals and 4 carbs (or 3.7 carbs w/o splenda).
-------------------------------
Brownies (this is a recipe i modified from the back of a bakers unsweetened chocolate box):
4 squares (4 oz) unsweetened baking chocolate
3/4 cup butter
sweetner substitute for 2 cups sugar
3 eggs
1 tsp vanilla extract
1 cup flour substitute (i use almond meal)
1 cup chopped nuts of choice (i use walnuts)

preheat oven to 350 (325 for glass baking dish). line 13x9 inch baking pan with foil extending over edges to form handles. grease foil.

microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. stir until chocolate is melted.
stir sugar substitute into mixture until well blended. mix in eggs and vanilla. stir in flour and nuts until well blended. spread in prepared pan.

bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs, do not over bake.

this whole recipe is about 3690 calories, and 83.25 carbs if splenda was used. If filler-less sweetner was used the recipe is actually only 3500 calories and 35.25 carbs. I recommend cutting it into 24 squares, with each serving being 154 calories and 3.5 carbs (or only 1.5 carbs per square w/o the splenda)

Unfortunately you'll never get rid of that bitterness, it's the way Splenda and Chocolate just don't mix.