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Permalink Reply by elaine peterson on July 18, 2010 at 4:59pm

I made some rum ball type treats yesterday when I was craving chocolate baked things. I googled almond flour recipes and went from there.....
I'd have to look it up again but I used almond flour, cocoa powder and splenda, mixed with butter and sugar free Da Vinci hazelnut syrup. Rolled up into balls and chilled, they were a treat. The recipe called for rum or whatever alcohol you like and liquid sweetner. I had the sugar free syrup on hand and it worked great. I dosed for 2 grams of carb per 1 1/2" ball. I am wondering how to incorporate cream to get that richness in there. So bad, but when going low carb I let myself have the fat.

There has been lots of discussion on low carb snacks. Some research on past forums will bring up all kinds of ideas. Otherwise, I eat lots of handfuls of nuts.

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Permalink Reply by boedica on July 18, 2010 at 5:35pm

elaine....would powdered milk work? and, ummm......can you send me the recipe?


for a low carb snack i like berries with a teeny bit of milk. i never bolus for it. about 1/2-3/4 c berries with just a touch of milk is delicious.

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Permalink Reply by elaine peterson on July 18, 2010 at 6:20pm

I love berriers and try to eat lots of them, but I do have to bolus for them.

I'll do some reseach on line tomorrow. I sort of made up the recipe as I went, based on one on a low carb site. I'll let you know what I come up with.

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Permalink Reply by onesaint on July 18, 2010 at 11:07pm

we used to make one sort of like this but cold. Its from our Betty Crockers big red (c1963). They are Peanut butter creams --

1 egg, 2c splenda (i use 1.5) ,1/8 tsp salt, 1/2 tsp vanilla, 1/3c PB (I use fresh ground), 1 tsp butter, 3/4c finely chpped nuts. -- beat egg and add 1/2 of the splenda, add the salt, vanilla, PB, and butter. Add splenda till the dough can be handled. Roll into 1" balls and then roll into nuts. Refrigerate.

So theres your nuts, fat and sweetness! They are super good too! I think I need to try smart balance as opposed to butter next time.

Its been 4+ years since I made them last so Ive forgotten the carb count. YMMV.

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Permalink Reply by boedica on July 19, 2010 at 3:23am

id have to eat about a cup and a half with milk for it bump me. and honestly....i think blueberries are almost carb free no matter what for me. its strange.

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Permalink Reply by Heather on July 18, 2010 at 6:19pm

Almond flour! I didn't know about this as a low-carb option. And the rum balls sound yummy. I'm not much of a baker, but will see what else can be made with almond flour.

Berries, yes, are great. Frozen ones in a bit of milk or cream will slightly freeze the milk/cream, too, which is nice on a hot day.

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Permalink Reply by elaine peterson on July 18, 2010 at 6:25pm

Almond milk is another low carb option....with berries and lower carb non flavored Greek style yogurt makes a great smoothie. I used to make one every weekend using, again, Da Vinci sugar free syrup....this time, peach flavored.

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Permalink Reply by Gerri on July 18, 2010 at 7:11pm

Chocolate truffles are fast & easy. No baking.

Melt 1 oz (one square) of unsweetened baker's chocolate with 2 TBS of butter. Add 1/3 cup of smooth peanut butter, 1/3 cup whole milk ricotta, 1 TBS vanilla extract & whatever sweetener you like. Mix until smooth. Roll into balls & refigerate on wax paper.

Makes about 16 truffles, 1 carb each depending on the carbs in the sweeetener you use. Very rich.You can put nuts in the middle or on top, add unsweetened grated coconut, or anything you like.

Grated cheese formed into mounds & microwaved or baked in the oven makes great chips. Parmesan works well.

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Permalink Reply by Heather on July 18, 2010 at 8:45pm

Mmm ... yum! Thanks, Gerri! Gotta love those chocolate options. Anyone else do interesting things with low-carb dark chocolate?

Liquid stevia is great for sweetening melted dark chocolate.

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Permalink Reply by Gerri on July 18, 2010 at 9:44pm

I use stevia a lot. You can do a lot with unsweetened baker's chocolate. Melt it (with butter & some cream & stevia), spread it on a sheet & freeze. Break it up into pieces for a snack,or use in baking for chocolate chunks, Or, dip strawberries or nuts in it. Use it to drizzle on almond flour cookies or muffins. Mix with unsweetened grated coconut & chopped nuts for no-bake cookies, They have to be refigerated to harden, Google "low carb desserts." I've found fabulous recipes.

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Permalink Reply by adam nash on July 19, 2010 at 7:13am

Yeah, melt the low carb chocolate down with a pan sitting in boiling water and add a little butter. Then in a cup cake foil put some mixed nuts and pour the melted low carb chocolate over it. Put them in the freezer for a little bit(until hard) and enjoy:)

They always come out amazing

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Permalink Reply by Greg on July 18, 2010 at 6:21pm

Almonds

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