Glucomannan Cupcakes W/Frosting

I had made some glucc cupcakes this weekend I meant to post about but forgot. They are derived from marcea's roll recipe. I made this many because, well, I wanted this many lol.

Recipe:
8 Whole Large Eggs
2 Tbsp glucc Powder
1.5 Scoops Jay Robb Vanilla Protein Powder
1 Tsp Baking Powder
3-4 Drops EZ-SweetZ
1/4 Cup SF Vanilla Torani

I made these just like marcea's instructions for the Glucc/parm rolls. Beat the Eggs until fluffy, add the EZ-Sweetz, SF Torani and Baking Powder and mix well. Then Add the Glucc slowly while beating the mixture until it forms waves in the batter. Then add the protein powder and mix well. The batter was a little wetter than the roll batter. It's about the consistency of cake batter.

I then spooned it into 24 muffin tin sections and baked at 350 until they were firm to the touch. Probably about 15-20 min. Just check them after 10 min and every few minutes after. When they are firm to the touch they are done.

The nutrition counts (w/o frosting and sprinkled chocolate chips or coconut, will post frosting next) for the whole recipe is:
Calories:742 Fat:39.8g Carbs:16.9g Fiber:10.11g Net Carb:6.79g

Per 1/24th Recipe:
Calories:30.92 Fat:1.66g Carbs:0.70g Fiber:0.42g Net Carb:0.28g


Frosting:
1/2 Stick Butter (1/4 cup at room temp)
2 scoops either Jay Robb or Unflavored protein powder ( I used unflavored)
5-6 Drops E-Z Sweetz
1 Tbsp SF Vanilla Torani

Mix all very well until frosting consistency. Frost the cupcakes and add optional chocolate chips or coconut flakes. For the red frosting I added 1/2 packet of fruit punch Hawaiian Punch (on the go, sf packets, look like crystal light packets).

Frosting Counts:Whole Recipe:
Calories:627 Fat:46g Carbs:2g Fiber:0g Net Carbs:2g

Per 1/24th Recipe:
Calories:26.13 Fat:1.92g Carbs:0.08g Fiber:0g Net Carbs:0.08g


Counts Per 1/24th Cupcake w/frosting:
Calories57.05 Fat:3.58g Carbs:0.78 Fiber:0.42 Net Carbs:0.36g

Shiratake Pasta Salad

Ingredients:
1 bag rigatoni shiratake
1 bag penne shiratake (both rinsed and pan dried and cooled)

Sauce:
4 Tbsp light Sour Cream
1 Tbsp Dijon Mustard
1 Tbsp Diced Red Onion
1.5 Chopped Celery Stalks
1 Drop EZ-Sweetz
Couple Grinds of Sea Salt
2-3 Tbsp Water (to thin sauce out to your liking)

Prepare and cool the pasta. While pasta is cooling, add all the other ingredients into a bowl and mix well. Add pasta and toss to coat. Refrigerate for at least 2 hours before serving.

Nutrition Info: Whole Recipe
Calories:120 Fat:6.9g Carbs:11.1g Fiber:1.47g Net Carbs:9.63g

Nutrition Info: Per 1/2 Recipe
Calories:60 Fat:3.45g Carbs:5.55g Fiber:0.735g Net Carbs:4.82g


I tasted it when I first mixed everything, and I used 1 bag of rigatoni, and 1 bag of penne shiratake, and the noodles have not the best texture. I love the angel hair and the linguini so far, but those two are like little rubber balls lol. I did put it in the fridge and let it sit overnight so I will see if it's any better today. The taste was fantastic. I think I may make it again with the angel hair pasta.

Glucomannan/Parmesan Rolls

This recipe comes from marcea at LCF:
Glucomannan Recipes
Post #432
I tweaked it just a bit and used 4 eggs, no water, and 1 tsp baking powder.

Ingredients:
4 Large Whole Eggs
1 TBSP Glucomannan Powder
1 Cup Kraft Parmesan Cheese (green can)
1 TBSP Olive Oil
1 TSP Baking Powder
1/2 TSP Garlic Powder

This is her instructions, which I followed to the T, ver batem:
Instructions:
Beat eggs until fluffy. I use an electric mixer and just keep it running as I add ingredients.
Add oil, water, baking powder and garlic salt.
Slowly sprinkle the Glucomannan powder into the liquid while still beating. I use a seasoning shaker so I am sure that the Glucomannan gets added slowly. (If you're not careful with this step you'll get big blobs in the liquid.)
When the beater leaves "waves" in the dough, it's probably just about right. It'll be kind of the consistency of pudding..
I add the cheese last and then Cook according to Type of bread you want. (Note: I either use a non-stick spray or a non-stick pan)

For rolls - Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. (Rolls actually turn out flatter and can make a good sandwich base if they are 3" diameter)

I did not form the rolls as marcea did, but I dropped spoonfulls into a muffin tin to make 12. The rose and came out like rolls just the same.

Nutrition info: Entire Recipe
Calories:890 Fat:69.4g Carbs:11.4g Fiber:7.61g Net Carbs:3.79g

Nurtition info: Per 1/12th
Calories:74.17 Fat:5.78 Carbs:.95g Fiber:0.63g Net Carbs:0.32g


This is the best bread substitute I've found that doesn't effect me negatively since starting LC. It's something I could eat every day and not see a difference in my weight loss. That's not true for me with flax, almond flour, coconut flour, or even protein powder.

Fast Shiratake Chicken Noodle Soup

I just used what I had on hand because I wanted some soup. I used:
1/2 medium red onion
About 2.5 cups chopped celery
3 boneless, skinless chicken breast
1 box Rachel Ray chicken stock
Water to fill the pot
about 2tbsp garlic powder
1tsp parsley
A Generous amount of salt, to taste, it was probably at least 3-4 tbsp.
2 bags rinsed shiratake noodles

Makes 6 generous servings. Counts per serving:
Calories:162.3 Fat: 3.1g Carbs:3g Protein:26.9g