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

Product Review-Dixie Diner Carb Counters Ready To Eat Protein Power Brownie

I tried these "brownies" from netrition. I have really liked products from Dixie Diner before so I was expecting a lot. These don't taste anything like a brownie, nor have the consistency of one. They are pretty dry and hard. They have a weird taste, kind of like rasins or prunes. I didn't like them at all. I will not buy them again. I give them a 1 out of 5.


"Dixie Diner
Carb Counters Ready-to-Eat Protein Power Brownie

Now you can enjoy scrumptious, rich, and moist brownies anywhere, anytime; for lunch or munch. A brownie two pack ready-to-eat with that rich, chocolaty taste we all crave so much, plus 6 grams of pure protein and 8 grams of soluble fiber to satisfy those pesky hunger pangs. For a change, try shaking a little water on top and zapping them in the microwave for just a few seconds. They'll be ooey gooey, warm & good! 3 net carbs per brownie. Made with real chocolate, quality whey protein and flaxmeal, too."

275-0205 Dixie Diner Carb Counters Ready-to-Eat Protein Power Brownie, 2.4 oz. bag 6 packages Nutrition Facts Serving Size: 1 Brownie (34g) Servings Per Container: 2 per package. Amount Per Serving % Daily Value* Total Calories 142 Calories From Fat 89 Total Fat 10 g 15% Saturated Fat 2 g 8% Trans Fat 0 g Cholesterol 6 mg 2% Sodium 92 mg 4% Potassium 155 mg 4% Total Carbohydrates 11 g 4% Dietary Fiber 8 g 33% Sugars 1 g Show Net Carbs Net Carbs Minus Fiber 3 g Protein 6 g Vitamin A 0% Vitamin C 0% Calcium 6% Iron 3% *Percent Daily Values are based on a 2,000 calorie diet. Gluten free. NO sugar alcohols or polydextrose. Ingredients: Almond meal, bakers chocolate (chocolate liqueur), whey protein concentrate, soluble vegetable fiber, cocoa, flax meal, maltodextrin, water, coconut oil, fractionated palm kernel oil, apple puree concentrate, pectin, corn starch, natural flavors, soy lecithin, malic acid, baking powder (calcium acid phosphate, baking soda), sea salt, xanthan gum, guar gum, low glycemic monosaccharide, lo han kuo, sucralose, vanilla powder. Warning: Made in a plant that processes soy, eggs, milk and peanuts. This product may contain traces of nuts.

Peanut Butter Fudge

I haven't made this since Christmas, but it was one of my favorite LC treats to date. I was watching another one of Bowulf's videos and this one popped up, so I figured I would add it. This basically taught me how to make LC fudge, and I just change it up for different flavors.

*P.S. he mentions to make sure your peanut butter doesn't include sugar. I use Smucker's Natural Creamy Peanut butter. Take note of the ingredients on your peanut butter. The only thing in this brand is peanuts and salt

















*Also, when he say's 2/3 cup vanilla protein powder, that's 2 scoops.
*He uses granular splenda, I used liquid sweet & low

Here is a link to his video:

LC Fudge

Sweet Pea's WPP Doughnut Holes

Doughnut Holes

1 large egg
1/4 cup melted butter
Sweetener to taste, if needed
1 teaspoon vanilla
1 scoop vanilla whey protein powder (1/3 cup)
Coconut oil

Topping:
Sweetener & cinnamon

Taste and texture-wise, these fall somewhere in between true doughnuts and funnel cakes. They cook very fast, so make sure you have everything on hand!

Heat about 1 inch of oil in a heavy skillet until it's hot enough for frying. While the oil heats, beat the egg lightly with the melted butter, then add the protein powder, and vanilla. Taste and add sweetener if you want it sweeter. I find the Jay Robb Vanilla sweet enough.

Whisk together until all the lumps are pretty much broken up, then let it rest a minute or two and whisk a bit more (batter will still have a grainy look to it, but that's fine).

Using a large tablespoon or serving spoon, drop the batter by large tablespoonfuls into the hot oil in batches of 4.
Fry until bottoms are golden-brown, which will only take a few seconds, then flip.
Drain on paper towels, then sprinkle with sweetener and cinnamon to taste and serve hot.

Makes about 8-12 doughnut holes

Original post here:Jay Robb Whey Protein...what do I do.

Whey Not Cake and Whey Not Brownies!

2 eggs
3 scoops whey protein powder (vanilla)
1 stick butter
1/2 cup sweetener (I use liquid sweet n low)

Melt butter, add eggs, whey protein powder and sweetener. Mix well and put in an 8x8 baking dish. Cook on 325 for about 15-20 minutes. Makes 9 servings. Each serving has about 1g carb per piece, depending on the whey protein powder you use.
Counts per batch: Cal:1347 Fat:364 Carb:8.8
Per 1/9th: Cal:150 Fat:40.4 Carb: 1










For the chocolate:
2 eggs
2.5 scoops whey protein powder
2 tbsp unsweetened cocoa powder
1 stick butter
1/2 cup sweetener

Per Batch: Cal:1322 Fat:364 Carb:13.3
Per 1/9th: Cal:147 Fat:40.4 Carb:1.5


Edited to add: If you want these less cake like and more hard and portable and "bar like" only use 1 egg. The counts for the recipe this way is:
Per Recipe: Cal:872 Fat:312.8 Carb:8.8
Per 1/9th: Cal:96.9 Fat:34.76 Carb:1

I used the Body Fortress brand at Walmart but if you used Jay Robb or another lower carb brand they wouldn't even have that many carbs! The Jay Robb brand would reduce the carbs from 8.8 to 3.8.
















Updated 02/19/10

People have been playing with the recipe over at LCF and came up with some pretty tasty looking treats. I haven't got a chance to try these yet but they look so good I don't see how they can not be good. These are both variations created by SuzannaFrance.
1. 1/2 cup melted butter (or fat of choice)
2. Liquid Splenda equivalent to 1 cup + a splash of davinci vanilla for flavor and 1 big TBLS diabetisweet brown (or more to your taste)
3. 2 eggs
4. 1/2 cup plain protein powder (adjust for thickness). I use InkoSpor MUSCLE 95.
5. A pinch of baking powder and salt to taste.
6. Chocolate chips (use more than I did here, which was one half a chocoperfection chunked)

Method:
I used mostly butter, but topped it off with a spoonful of EVCO. Melted it. Probably just over 1/2 cup total melted.

Added some liquid splenda equivalent to 1 cup ( I would use some davinci vanilla here as well next time) and about a TBLS of diabetisweet brown. Mixed with stick blender.

Added 2 eggs, mixed again.

Added 1/3 cup protein powder and a pinch of salt and a pinch of baking powder. Mixed (I add the salt because the butter I have is unsalted.)

It was too thin, so I added about another HALF of the 1/3 cup (1/6 cup??) and stirred it in by hand as it was now too thick for stick blender.

Then I added the chunks of ChocoPerfection and voilà!

I baked them at 180 CELCIUS, which is 350 F I think. About 15 min, but I'd leave them in longer next time. Just keep an eye on them!

































SuzannaFrance also made a Cinnamon roll/monkey bread variation out of this:
This is her only variation:
"This makes FANTASTIC CINNAMON ROLLS! Well, not rolls, but they taste like it.

I put a mix of Somersweet and Diabetisweet brown and lots of cinnamon in the baking pan FIRST. Then I add the basic mix on top. I also sprinkle that with cinnamon and bake. (I also use a pinch of baking powder in mine, but it rises whether you do or not).

Any seepage of butter mixes with the "sugar" and cinnamon and makes a delicious and decadent glaze. I turn it over onto a plate when I take it out, while it is still hot. It glazes up and makes what tastes like heaven to me!

Something between Monkey bread and cinnamon rolls."