Candice's Low Carb Recipe's (2024)

Hope you enjoy!

Candice’s Low Carb Peanut Butter Cookies(Coconut Flour Version)

Ingredients:

1/2 cup unsalted butter, room temp
3/4 cup peanut butter(sugar & salt free, all natural)
3/4 cup granulated splenda
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup coconut flour
3/4 teaspoon baking soda
1/4 teaspoon kosher salt

Instructions:

Preheat oven to 350F

In small bowl add coconut flour, baking soda and salt. Set aside.
Cream butter & peanut butter until combined in mixer with paddle attachment. Add splenda and cream until light and fluffy.
Add eggs 1 at a time while mixer is running. Add Vanilla and beat on med until all combined.
Lately add your coconut flour mixture.
Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.

(Dough can be refrigerate in an airtight container for at least an hour to make firmer. This will make it easier to scoop and work with but totally not necessary. Dough can be working with right away)

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with with a fork making a crisscross pattern

Bake @ 350F for 8-10 minutes

Nutritional information for 1 cookie:

Energy 78 kcal
Carbohydrate, TOTAL 2.52 g
Sugars, total 0.55 g
Fiber, total dietary 1.12 g
Protein 2.87 g
Total lipid (fat) 6.46 g

NET CARBS: 1.4 g

I had left over pumpkin to use.. so here is what I did with it.
These are super yummy. Reminds me of eating pumpkin bread. Yum!

Hope you enjoy!

Candice’s Low Carb Iced Pumpkin Cookies

Ingredients:

1/2 cup butter, softened
1 1/2 cups granulated Splenda
1/2 cup coconut flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
3 egg
1 teaspoon vanilla extract

Icing:
1/2 cup splenda
1 1/2 Tablespoons heavy whipping cream
1 1/2 teaspoon melted butter
1/2 teaspoon vanilla extract

Instructions:

In small bowl combine coconut flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt. Set aside.
In mixer with paddle attachment, cream butter and splenda until fluffy. Add pumpkin, eggs, and vanilla and beat until creamy. With mixer running, add dry ingredients.

Refrigerate dough for at least an hour before using in an airtight container. This will make it easier to scoop and work with. *optional, if you chose not do do this, preheat oven*

Preheat oven to 350F

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake in 350F oven for 17-20 mins.

To make icing:

Put Splenda into a food processor or magic bullet and blend till it becomes a power. OR put the splenda in a baggie then roll your rolling pin over a few times till it becomes a powder. Put splenda into a small bowl, add melted butter & vanilla. Add cream slowly until achieved consistency. Drizzle over cooled cookies with a fork.

Nutritional information for 1 cookie:

Energy 43 kcal
Carbohydrate, total 3.10 g
Sugars, total 0.40 g
Fiber, total dietary 0.93 g
Protein 0.98 g
Total lipid (fat) 3.54 g

So I had quite a bit of left over cranberries from baking the cheesecake and was not sure exactly what I wanted to do with them. Thought I’d play around and came up with this recipe.
Pretty versatile recipe. You can replace any berry for the cranberries. When you make with different berries, I would replace orange zest with lemon and the orange juice with water.

Hope you enjoy!

Candice's Low Carb Orange Cranberry Muffins

Ingredients:

12 muffins:

1/3 cup + 1 Tablespoon coconut flour, sifted
1 1/4 cup splenda
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen cranberries (110g)
4 egg
2 Tablespoon orange juice
1 Tablespoon grated orange rind
1/4 cup heavy cream
2 Tablespoons water
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract

6 muffins:

3 Tablespoons coconut flour, sifted
1/2 cup + 2 Tabelspoons splenda
12 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup fresh or frozen cranberries (55g)
2 egg
1 Tablespoon fresh squeezed orange juice
1 1/2 teaspoon orange zest
2 Tablespoons heavy cream
1 Tablespoon water
2 Tablespoons(1oz) unsalted butter, melted
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 350F

Line muffin tin with paper lines. Set aside.

In a small bowl mix coconut flour, baking soda, baking powder & salt. Set aside.

In a large mixing bowl whisk together melted butter, heavy cream, water, orange juice & zest , vanilla extract & eggs.
Add cranberries.
Whisk in coconut flour mixture last. Mix just until combined.

Scoop into your muffin tin evenly.

Bake @ 350F for 25-30 mins

Nutritional information for 1 muffin:

Energy 96 kcal
Carbohydrate, TOTAL 6.51 g
Sugars, total 0.97 g
Fiber, total dietary 1.90 g
Protein 3.04 g
Total lipid (fat) 7.50 g

Candice’s Low Carb Chocolate Fudge Brownies

So here is my second version of Fudge Brownies. I use coconut flour in this recipe instead of whey and almond flour like the first recipe. I am loving this one more. I like more a soft gooey brownie instead of a cakey one.. well this one hit the spot for sure! It's kinda in between, not really gooey but not to cakely either. Not quite 100% like a regular full sugar brownie, but is sure is close! I found they tasted even better cold! But then again I've always loved my brownies cold.

Hope you enjoy!

Servings: 12

Ingredients:

3/4 cup (6oz) unsalted butter
2 oz unsweetened chocolate
1 1/2 cups granulated splenda
1/2 cup cocoa powder
1 Tablespoon coconut flour
1/8 teaspoon salt
4 eggs
2 teaspoons vanilla extract

Instructions:
Preheat oven to 325F

Grease an 8x8 pan (or line with parchment paper), set aside.

In a small bowl sift together cocoa powder & coconut flour. Add salt and set aside.

In a different small bowl whisk together eggs and vanilla. Set aside.

Put butter and chocolate in a heat proof bowl. Put bowl over a simmering pot of water. Stir occasionally until melted.
Take off heat and add splenda. Keep stirring until splenda is dissolved.
Let cool a few minutes.

Using a hand whisk, slowly add eggs to your chocolate mixture. Whisking constantly until combined.
Add your cocoa mixture and mix until smooth.

Pour your brownie batter in to prepared 8x8 pan. Smooth evenly in pan.

Bake @ 325F for 25 minutes.

Let cool in pan before cutting.
Cut into 12 pieces.

Nutritional information for 1 brownie:

Energy 173 kcal
Carbohydrate, total 7.52 g
Sugars, total 0.31 g
Fiber, total dietary 2.38 g
Protein3.61 g
Total lipid (fat)16.17 g

NET CARBS 5.14

Candice’s Low Carb Pumpkin Cheesecake

12 servings

Ingredients:

1 1/2 lbs (24oz/3-8oz packages) cream cheese, room temp
8 oz (1 cup) sour cream
16oz (2 cups) pumpkin puree(just pumpkin, not pie mix)
1 cup granulated Splenda
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
4 large eggs, room temp
2 teaspoon pure vanilla
---------
1 recipe of cranberry sauce *recipe below
1 recipe of soft ginger cookie dough(only need 8 Tablespoons of dough, not whole recipe) *recipe below

Instructions to make cheesecake:

Preheat oven 300F

Beat cream cheese in mixer with paddle attachment until smooth.
Add sour cream, beat until combined. Scrap down bowl.
With mixer running add Splenda, cinnamon & nutmeg.
Add eggs 1 at a time. Then add vanilla. Mix till smooth. Scrap down bowl again making sure mixture has no lumps.
Last add pumpkin puree and mix until combined.

Pour 1/2 of batter into prepared cake pan with crust.
Spoon cranberry sauce evenly around.
Pour remaining batter on top(making sure to cover cranberries)

Bake @ 300F in a water bath for 2 hours(for a water bath: use a pan big enough to hold the 8" cake. Then pour hot/boiling water around the cake pan in the big pan being used)
When done, crack open oven door and let cheesecake cool in oven, about 40 mins.
Once cool refrigerate overnight before slicing & serving.

To get cake out:
Heat bottom of cake pan on stove burner just until warm. Run a knife along edge to loosen. Tap bottom & sides a few times on counter. Then flip upside down on to a plate. Once cake falls out, put serving plate/board on bottom then flip right side up.

12 servings
Nutritional information for 1 serving:
Energy 284 kcal
Carbohydrate, Total 12.18 g
Sugars, total 4.14 g
Fiber, total dietary 2.32 g
Protein 8.08 g
Total lipid (fat) 24.51 g

9.86 Net Carbs

To make Cranberry sauce:

Ingredients:
1 1/2 cups fresh or frozen whole cranberries
1/4 orange
1 teaspoon finely chopped fresh ginger(6g)
1/4 cup splenda
1/4 cup DIET Cranberry Juice(I use OceanSpray)

Zest & juice orange.
Add all ingredients in a small pot.
Bring to boil on high, then turn down to med and simmer till thickened.
Take off heat. Put in airtight container with lid till and refrigerate until ready to use.

Nutritional information for ENTIRE recipe:
Energy 94 kcal
Carbohydrate, Total 30.09 g
Sugars, total 6.30 g
Fiber, total dietary 8.48 g
Protein 1.12 g
Total lipid (fat) 0.33 g

To make crust:

Ingredients:

1/2 cup unsalted butter
1 Tablespoon shortening
1 cup granulated splenda
3 large eggs
1/4 cup coconut flour
1 1/2 teaspoons ground ginger
2 teaspoons fresh ginger, finely chopped or grated *
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves

Instructions:

In a small bowl mix coconut flour, baking soda, cinnamon, ground ginger, cloves and salt. Set aside.

In mixer with paddle attachment cream butter, shortening and splenda until light and fluffy. Add eggs 1 at a time. Scrape down sides of bowl.
Add the coconut flour mixture & fresh ginger, mix on low speed till combined. Turn mixer up to Med/High speed till mixture comes together and is smooth.

*I like fresh ginger in my cookies but if you don't or just don't have any on hand, use 1 Tablespoon ground ginger total in recipe instead.

Scoop out 8 Tablespoons of dough and press into an 8” cake pan. Smooth evenly with a spatula.
Set in refrigerate until chilled.

Preheat oven to 350F

Bake @ 350F for 15 mins

Let cool completely before filling.

(the rest of dough can be used for cookies, will make 1 dozen)

makes 20 cookies

Ingredients:

1/2 cup unsalted butter
1 Tablespoon shortening
1 cup granulated splenda
3 large eggs
1/4 cup coconut flour
1 1/2 teaspoons ground ginger
2 teaspoons fresh ginger, finely chopped or grated *
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves

Instructions:

In a small bowl mix coconut flour, baking soda, cinnamon, ground ginger, cloves and salt. Set aside.

In mixer with paddle attachment cream butter, shortening and splenda until light and fluffy. Add eggs 1 at a time. Scrape down sides of bowl.
Add the coconut flour mixture & fresh ginger, mix on low speed till combined. Turn mixer up to Med/High speed till mixture comes together and is smooth.

*OPTIONAL, can be used right away* Put cookie dough in to an air tight container and place in refrigerator till dough is firm and easy to work with(at least 1 hour)

Preheat oven to 350F

Line cookie sheet with parchment paper
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake @ 350F for 10-15 mins (10 mins for softer cookie,15 mins for a little harder cookie)

**Unlike a tradition ginger snap, these are light in color and flavor is not as rich. What gives a tradition gingersnap it’s dark color & rich taste is Molasses. It really is up to you if you feel that color is necessary. But to me it’s not..definitely not with how many carbs/sugar molasses has. If you want that dark color add a few teaspoons to 2 Tablespoon blackstrap molasses. Traditionally I would add 2 Tablespoons to a recipe this size when not concerned about carbs/sugar.

Nutritional information for 1 cookie:

Energy 44 kcal
Carbohydrate, TOTAL 2.29 g
Sugars, total 0.17 g
Fiber, total dietary 0.63 g
Protein 1.28 g
Total lipid (fat) 3.83 g

Makes 20 cookies

Ingredients:

1/2 cup butter
3/4 cup granulated splenda
3 large eggs
2 teaspoons pure vanilla extract
1/4 cup coconut flour, sifted
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 teaspoons cinnamon

cinnamon splenda mix: *optional*
1 Tablespoon splenda
3/4 teaspoon cinnamon

Instructions:

In small bowl add coconut flour, baking soda, cream of tartar, cinnamon and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add eggs & vanilla extract while mixer is running. Scrap down sides.
Then add your coconut flour mixture.
Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth, only takes a few seconds.

Refrigerate dough for at least an hour before using in an airtight container. This will make it easier to scoop and work with.

To make cinnamon splenda mix. Just put the 1 Tablespoon of splenda in a baggy and using a rolling pin, roll over a few times to crush the splenda. Makes nice powder. Add cinnamon and mix/shake up. Set aside.

Preheat oven to 350F

Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.
Sprinkle with a little of the splenda cinnamon mixture.
Bake @ 350F for 10 minutes

Nutritional information for 1 cookie:

Energy 60 kcal
Carbohydrate, total 2.08 g
Sugars, total 0.22 g
Fiber, total dietary 0.70 g
Protein 1.30 g
Total lipid (fat) 5.48 g

Makes : 2 dozen cookies

3 Tablespoons coconut powder
1/3 cup cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
4 oz (1/2 cup) unsalted butter
1 1/4 cup granulated Splenda
3 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon pure peppermint/mint extract
2 oz unsweetened baking chocolate, finely chopped **
2 Tablespoons heavy whipping cream

In a small bowl sift cocoa, coconut flour, baking soda, and salt. Set aside.
In a small sauce pan heat cream till right before boil. Take off heat and add chocolate. Stir till all melted and smooth. Set aside to cool.(if you want to use microwave to heat cream that is fine. Heat about 30 seconds till it starts to bubble. Add chocolate, let sit then stir till smooth)
In mixer with paddle attachment cream butter on MED/HIGH speed till shiny and holds peaks. Add splenda, mix till in combined. Add 1 egg, then vanilla & peppermint extract and beat till smooth.
Add the cocoa mixture, then last 2 eggs and mix on med/high speed till combined.
Beat in your chocolate/cream mixture you made earlier. Mix on Med/High speed till mixture comes together and is smooth.
Put cookie dough in to an air tight container and place in refrigerator till dough is firm and easy to work with(at least 1 hour)

Preheat oven to 325F

Line cookie sheet with parchment paper
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake @ 325F for 8-10 mins

** I use bakers unsweetened chocolate, but if you don’t mind A LITTLE added sugar, then you can use a 85% cocao chocolate(like Lindt) just be sure to adjust your nutritional information. The Lindt chocolate would definitely create a more smoother/sweeter cookie. Unsweetened has a more bitter taste. Unsweetened bakers chocolate has 9g carb per square (28g/1oz) - 4g of which is fiber and 0g sugar and something like the Lindt 85% cocao bar (3 squares/30g) has 6g carb per - 2g of which are fiber and 4g sugar. So it’s really up to you what you would rather use and if you don’t mind the sugar. I do, so I use unsweetened.

Nutritional information for 1 cookie:
Energy 53 kcal
Carbohydrate, TOTAL 3.45 g
Sugars, total 0.15 g
Fiber, total dietary 1.19 g
Protein 1.54 g
Total lipid (fat) 4.52 g

NET CARBS: 2.26 g

Ingredients:

1 Tablespoon Soy Sauce
1 Teaspoon DARK Soy Sauce
1/4 cup cold water
1/4 teaspoon sesame oil
2 Tablespoons Splenda
1 teaspoon fresh ginger, finely minced(approx 4 grams)
2 fresh garlic cloves, finely minced
1/2 teaspoon guar gum

Mix all ingredients in a small bowl except gaur gum.
Add 1/4 teaspoon guar gum, mix well. Then slowly add the other 1/4 teaspoon, mixing with each little bit you add, until you get the thickness you are desiring. I use the full 1/2 teaspoon.

Cover and store in refrigerator.

Candice’s Low Carb Chocolate Cupcakes with Mocha Buttercream

So just have to say first one, excuse my picture. My buttercream is weepy.. makes me sad. But I'm really too tired to make over. Not sure if you have experimented with coconut flour.. but you never get recipe first try. It is actually quite tricky to work with. It takes quite a few tries of tweaking the recipe to get it right. So after 3 tries tonight, I finally got the perfect cupcake. Well when it came to making the buttercream, I was tired, had a child that needed attention, and just wanted to sit down after cleaning in between all the time making the cake over and over. So buttercream did not get my full attention and as you can see I added to much liquid. My amount of coffee was too much the the small batch I was making. So decreased quite a bit here in the recipe. I added 4 tsp to a 6 cupcake batch, so in the recipe I decreased to only 1 1/2 tsp. All in all, besides the weepy buttercream, these tasted heavenly!
Hope you enjoy!

Candice’s Low Carb Chocolate cupcakes

Ingredients:

12 cupcakes

1/4 cup Coconut flour, sifted
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 oz unsalted butter (1/2 cup)
1 cup granulated splenda
4 whole large egg
1 teaspoon vanilla extract
1/2 + 1 Tablespoon cup brewed coffee
1/3 cup + 1 Tablespoons heavy whipping cream

6 cupcakes

2 Tablespoons Coconut flour, sifted
1/4 cup unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
1/8 teaspoon salt
2 oz unsalted butter (1/4 cup)
1/2 cup granulated splenda
2 whole large egg
1/2 teaspoon vanilla extract
1/3 cup Tablespoon brewed coffee
3 Tablespons heavy whipping cream

Instructions:

Preheat oven to 350F
Line cupcake pan with paper liners, set aside.

In small bowl combine coconut flour, cocoa, baking powder and salt. Set aside.

In large bowl add eggs and break up a little with a hand whisk. Add splenda, melted butter, vanilla, coffee and heavy whipping cream. With had whisk, mix up till combined.
Add your dry mixture to your wet mixture and mix till combined.

Scoop into prepared cupcake pan, dividing batter equally between cupcakes.

Bake @ 350F for 30-35 mins

Nutritional information for 1 cupcake:
Energy 154 kcal
Carbohydrate, Total 7.48 g
Sugars, total 0.44 g
Fiber, total dietary 2.85 g
Protein 3.77 g
Total lipid (fat)12.98 g

Candice’s Low Carb Mocha Buttercream
Ingredients:

12 cupcakes:

5 oz unsalted butter, room temp
2 egg whites
1/2 cup granulated splenda
2 teaspoons vanilla extract

chocolate mixture:
1/4 cup cocoa
2 Tablespoons butter
3 teaspoons strong espresso or coffee
2 Tablespoons Splenda

6 cupcakes:

2.5 oz unsalted butter, room temp
1 egg whites
1/4 cup granulated splenda
1 teaspoons vanilla extract

chocolate mixture:
2 Tablespoons cocoa
1 Tablespoons butter
1 1/2 teaspoons strong espresso or coffee
1 Tablespoon Splenda

Instructions:

To make chocolate mixture:
Melt butter in microwave. Add cocoa, splenda, and espresso. Mix till combined & smooth. Set aside.

Place the egg white/s and splenda in a clean mixer bowl(I use my mixer bowl because this will go to mixer in second step), and place it over a pot of simmering water, whisking constantly until it registers 160 degrees. (about 2-3 min) BE CAREFUL NOT TO COOK YOUR EGG! This was quite a bit different for me then when I use sugar. The egg will get a foamy, that is OK. Just take off heat a second and whisk good. then put back on pot of water.

Take off heat and whisk your egg whites by hand till the mixture is smooth, cooled, tripled in volume, stiff peaks and shiny.

Move your meringue to your mixer.

Using paddle attachment with mixer running SLOWLY add your butter.
After all butter is added, add your vanilla. Turn mixer on high and let it beat until you have a lovely silky buttercream. You will hear a slapping kinda sound.
Add chocolate mixture while mixer is running. Beat on med/high till combined.

Wait until cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It will keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.

Nutritional information for 1 serving:

Energy 113 kcal
Carbohydrate, TOTAL 2.57 g
Sugars, total 0.05 g
Fiber, total dietary 0.66 g
Protein 1.05 g
Total lipid (fat)11.73 g

Nutritional information for 1 frosted cupcake:

Energy 267 kcal
Carbohydrate, TOTAL 10.05 g
Sugars, total 0.49 g
Fiber, total dietary 3.57 g
Protein 4.82 g
Total lipid (fat) 24.71 g