REAL (CAKE-LIKE) BROWNIES
locarbman

1/2 cup butter (0 carbs)
2 1oz squares unsweetened chocolate (Hershey's-4 carbs)
2 eggs (jumbo-2 carbs)
1 cup isomalt (0 carbs)
1/2 tsp stevia (0 carbs)
1 tsp vanilla extract (.5 carbs)
1/2 cup vital wheat gluten (Bob's Red Mill-12 carbs)
1/4 cup oat flour (Bob's Red Mill-12 carbs)
1/2 tsp baking soda (0 carbs)
1/2 tsp salt (0 carbs)
1 cup broken California walnuts

Melt butter and chocolate together over very low heat, stirring constantly, cool.
Beat eggs till light; stir in isomalt and stevia, then chocolate mixture and vanilla.
Add sifted dry ingredients, mixing well.
Add nuts.
Bake in greased 8x8x2-inch pan at 350 degrees for 30-35 minutes. Cool, cut into 16 squares. Enjoy! ;-)

Adapted from Better Homes and Gardens. Makes (16) 2"X2" brownies for 30.5 carbs total or less than 2 carbs per brownie (add in walnut carbs if used).

>>>>>

REAL FUDGE BROWNIES
From Chris

Per Chris: Not sure of the count here either, but not too bad I'm sure. Especially if you have only 1 (which is what I did). They are very rich! Even DH couldn't tell they were low carb. 2 tips....use splenda/isomalt combo if possible. (I am VERY sensitive to isolmalt, yet the texture can't be beat, so I used half of each, and I got the gooey texture, without so much isomalt, that I was actually able to eat a brownie without getting sick! (Also, helps in keeping me from over indulging!!) Also, buy a good quality dutch cocoa. I just bought a new one. Don't remeber the name, but for 3 TBLSPN,it's 8 carbs, with 4 fiber, and soo good!

1 stick butter (1/2 cup)
1/2 cup cocoa
1/2 cup isomalt
1/2 cup splenda
2 eggs
1 tsp vanilla
dash of salt
1/4 cup almond flour
1/4 cup oat flour
1/4 cup walnuts

Melt butter. Add cocoa and blend until smooth. Add sugar and vanilla, blend until creamy. Add eggs,beat. Add flour and blend, but don't over beat.. and nuts.

Cook 25 minutes in an 8 x 8 buttered, and floured pan...
These are really dense and rich.

NOTE from BK: the almond flour gives these a grainy texture.

>>>>>

REAL BROWNIES
Dottie

1/2 cup splenda
2 teaspoons sweet-n-low granulated (or 5 pks)
1/4 cup butter (1/2 stick), melted
2 large eggs
1 tsp vanilla extract
5 Tbl whole wheat flour, stone ground
4 Tbl unsweetened cocoa powder
1 tsp baking powder
1/4 tsp salt

Spray an 8" square pan with cooking spray and preheat oven to 350f.
In a bowl, mix melted butter, vanilla, splenda, sweet-n-low, and eggs well.
Add dry ingredients and stir just to mix.
Spoon into prepared pan. Wet your hands with water and press the batter out to fill the pan.
Bake for about 15-20 minutes. When the brownies pull away from the sides of the pan and are 'set' in the middle, they're done.
NOTES:
For a more cake-like brownie, add 2-3T water to thin the batter.
Nutritional info entire recipe: 43g carbs (12 squares at 4g per); 12g fiber; 747 calories; 616 potassium; 22g protein; 37mg calcium; 60g fat(34 sat; 18 mono unsat; 3 poly unsat)

>>>>>

KITTYKAT'S BROWNIES

1/2 cup protein powder (can be flavored or unflavored)
1 cup packed almond flour
1/2 cup Splenda
3 Tbl cocoa powder
1 tsp baking powder
1 Tbl butter, melted
2 eggs
1/4 cup or so of water (adjust according to consistency)
Chopped nuts

Mix everything except water together in one bowl.
Add the water to create the desired consistency of batter, thick like brownie batter.
Pour into a greased loaf pan & bake at 350 for 30 minutes or until it cracks.
When it cools, it flattens out and comes out of the pan beautifully.

>>>>>

BK's topping ideas for any of these:
whipped cream (add some cocoa to this to make chocolate whipped cream ;-)) Top the whipped cream with a sprinkle of chopped nuts or a sprinkle of cocoa. Add a few raspberries or strawberries.
- SF chocolate syrup
- Chocolate nookie pudding
- Chocolate icing (there's a good recipe on the Splenda box)
- Cream cheese frosting

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Bete Noire
(Chocolate Decadence)

The carb count ranges 160-179, depending on brands used. And, of course, if you substitute isomalt for the Splenda, you save 32carbs right there!
Also, this is an extraordinality rich cake, so a very small slice will satisfy the most ardent chocoholic =-) 16 generous slices minimum; some have gotten up to 30 (!!); extras can be individually wrapped & frozen.

One last note: everyone *raves* about this cake, even high carbers.

DO NOT be disheartened about the length of the instructions. THIS IS EASY. Read through the instructions all the way to make sure you know what you are going to have to do. Prep the pan, and turn the cake out exactly as written and it will work perfectly.

The following is the real recipe for a classic French flourless chocolate cake. It is amazingly easy, and almost foolproof. Make sure to use unsalted butter and extra large eggs. The only change to make it Atkins friendly is replacing the sugar for Splenda. Also watch the note later about the batter breaking when making it Atkins Friendly. The cake makes 12 good sized portions and is very, very, rich & filling. I guestimated the Carbs at well below 10, but cannot remember the specific amount. The true test is I have eaten this many times and never had a problem staying in Ketosis. Try some pureed strawberries or raspberries and a little whipped cream with it.

You will need:
A single 9" round layer cake pan
Circle of wax or parchment paper to fit the bottom of the pan
A large roasting or backing pan that the cake pan can sit inside of
Enough hot (not boiling) water to make a water bath in the larger pan.

Ingredients
1/2 Cup Water
1 1/3 cup sugar (REPLACE WITH EQUAL AMOUNT OF SPLENDA)
8 oz. Unsweetened chocolate chopped
4 oz. Semisweet chocolate coarsely chopped
1 cup UNSALTED butter at room temperature cut into pieces
5 EXTRA LARGE eggs at room temperature

Position a rack in the middle of an oven and preheat the oven to 350 degrees. Butter a 9" layer cake pan. Line the bottom with a circle of parchment or wax paper cut to fit precisely butter the paper as well. Place the pan inside a backing pan large enough so the sides of the two pans do not touch.

Place the water and 1 cup of the sugar (Splenda) in a 1 & 1/2 quart saucepan. Bring to a rolling boil stirring until the sugar/splenda dissolves completely. Turn off the heat, add both chocolates and stir until completely melted (may have to put it back over the heat for a bit when using splenda). Add the butter, piece by piece stirring until melted and thoroughly incorporated (cut the butter into many small pieces, 12-15 and add a couple at a time. Works better. Again, may have to add a little heat using splenda).

Place the eggs and the remaining 1/3 cup sugar/splenda in a bowl. Using a whisk or electric mixer set on medium speed, beat until slightly thickened, just a few minutes. Using a rubber spatula fold the chocolate mixture into the egg mixture until well combined

NOTE: When making this with splenda, the batter at this point has a tendency to break. That means the melted butter starts to separate out and you see these oily blobs appearing around the edge of the bowl and across the surface. Use the beaters to mix them back together and get it into the oven as quickly as possible You may want to prep the eggs first. It is easier to add the chocolate as soon as you get it melted, and the warmer the batter is, the less chance there is of its breaking.

Pour and scrape batter into the prepared cake pan and smooth the top. Put the cake pan into the larger pan and place in the oven. Pour hot water into the outer pan until it comes about 1/2 " up the sides of the cake pan.

Bake until the cake looks dry but is not firm, 30 minutes. Remove the cake pan from the oven (be careful not to scald yourself with the hot water or get any on the cake). Immediately cover the top of the cake with a sheet of plastic wrap. Invert onto a flat plate. Remove the man and the parchment/wax paper. Put your serving plate on the bottom of the cake, flip it over and remove the top plate and the plastic wrap. Let cool to room temperature.

>>>>>

Kitty's Chocolate Pudding
from BostonKitty

This is very simple, rich & quick:
2 Tbl Hershey's European (dark) cocoa
2 Tbl SF Davinci syrup (almost any flavor will do, but I especially like chocolate, raspberry or cherry)
4-6 Tbl heavy cream

Mix together well.

This makes two VERY generous portions.

>>>>>

KITTY'S KILLER CUPCAKES
from BostonKitty

cupcake batter:
3 beaten eggs
1 & 1/2 sticks butter, melted
2 tsp. vanilla
1 cup Optimum Nutrition 100 % Whey chocolate protein powder
3/4 cup Splenda
1/2 tsp Stevia (optional)
1 & 1/2 tsp. baking powder
3/8 tsp. salt
1/4 cup cocoa
1 cup water
1 cup ground flax seed

cream cheese filling:
8 oz cream cheese, softened
1 tsp Stevia (maybe 1 Tbl Splenda? To taste)
1/2 tsp vanilla extract

2 Tbl chopped walnuts

Preparation:
Make the filling by mixing all ingredients well. Set aside.
Butter (or spray) muffin tin.
Pre-heat oven to 350.

Make the cupcake batter:
Beat the eggs until frothy.
Add in the melted butter, vanilla and continue to beat well.
One by one, add the protein powder, splenda, baking powder, salt & cocoa and beat well. Stir in the water & flax.

Drop a large spoonful of batter in each muffin cup.
Drop a spoonful of the cream cheese filling in the center of each cup.
Drop another spoonful of batter on top of each cup.
Sprinkle with just a few bits of chopped nuts.

Bake for approximately 25 minutes at 350 F
Makes 12 cupcakes.


Carb counts:
3 eggs -1.8g
1 cup protein powder........10g
3/4 cup splenda.............18g
1/4 cup Hershey's cocoa......8g
1 cup flax seeds............10g
8 oz cream cheese............8g
2 Tbl walnuts................7g
61 carbs total, ~5g each.

>>>
Variations:
- Reese's Peanut Butter Cups:
Just add some peanut butter to the cream cheese filling & put some chopped peanuts on top instead of walnuts. And, for real decadence, make a 12oz version of the filling, put a smear on top as well as inside.

- Frost with the chocolate frosting recipe on the Splenda box.
- Add instant expresso granules to the batter, and a Tbl of cocoa to the cream cheese filling

>>>>>

LOCARBMAN'S HERSHEY FUDGE

The aroma was terrific, licking the spoon and pan was great! No feverish sugar rush! Only 29 carbohydrates for the whole batch which makes 36 1"X2" pieces! I was really apprehensive about it setting up right but no problem! Here's the recipe for those who are interested:

3 cups Grandma Kate's No-sugar Sweetener (Isomalt) (0 carbs)
2/3 cup Hershey Cocoa (21 carbs)
1 cup heavy cream (6.6 carbs)
1 cup water (0 carbs)
1/8 tsp salt (0 carbs)
1/2 stick (4 TBS) butter (0 carbs)
1 1/2 tsp. vanilla extract (1 carb)
Add walnuts if you wish (count in carbs)

Mix isomalt, cocoa, salt. Add cream, water and stir until isomalt is dissolved. Cook on medium heat stirring until mixture comes to a boil. Use a candy thermometer (no more stirring). At soft ball (234 degrees) remove from heat, add butter and vanilla, let sit until temperature drops below 125 degrees. Beat with a wooden spoon until it thickens and loses some of it's glassy look, add nuts and pour into an 8 or 9 inch square pan (I use Reynolds Wrap Aluminum Foil on a cookie sheet). Cut into 1"X2" pieces, less than 1 carb per piece. Enjoy!!! ;-)

TIPS:
1. I add 1/8 tsp cream of tarter to stabilize the fudge.
2. Prevent crystals from the very start by buttering the sides of the saucepan (to prevent any undissolved crystals from falling back into the fudge).
3. Stir the fudge till it comes to a boil and all grains of isomalt are dissolved (one isomalt crystal can start a chain reaction, make your whole batch grainy!).
4. When syrup boils, then clip on the candy thermometer.
5. Check temperature often once it hits 200 degrees--it'll climb fast. Cook to softball stage (234 degrees). Cold water test for soft ball. You can form drops into a ball in water but it will flatten when removed from water.
6. Cool fudge to 110 - 125 degrees before beating. Don't even sir in butter--just plop it atop hot fudge. Leave thermometer in place. Set pan in sink of cold water (no ice!) or on cake rack to cool. Careful--don't jar pan!
7. When thermometer reads below 125 degrees (bottom of pan feels comfortably warm), rest pan on potholder; beat vigorously with wooden spoon. Don't rest, or stop too soon.
8. When fudge seems to stiffen and loses its gloss, add nuts, then push from pan with rubber spatula--don't scrape sides. Score while warm; cut when firm.
9. If you cook your fudge too long (temperature higher than soft ball, you can save your fudge by stirring in a mixture of 1/2 cream and 1/2 water and then continue boiling until soft ball is again reached.

>>>>>

(Original) Nookie Pudding

8 oz pkg. cream cheese, softened (8 carbs)
1 cup whipping cream (6 carbs)
3 tsp vanilla (0 carbs)
8 pkts Splenda (1 carb per pkt.)
1 heaping Tbl cocoa powder (5 carbs)
Whip the cream cheese and 1/2 cup whipping cream in mixer. Add vanilla, artificial sweetener, cocoa, and remaining 1/2 cup of whipping cream. Blend until thick and creamy.

>>>>>

Kitty Nookie Pudding
from BostonKitty

(I developed this for a friend who was trying to increase her protein.)
1 Tbl unsweetened cocoa (Hershey's = 3 carbs)
1 scoop Optimum Nutrition 100% Whey double rich chocolate pp (2.5 carbs)
1/2 tsp Stevia; Wisdom of the Ancients white powder (0 carb)
1/2 cup whipping cream (3.3 carbs)
1/2 cup cold water (0 carb)
2 oz cream cheese (2 carbs)

Mix dry ingredients thoroughly first.
Add cream & water & beat together well.
Add cream cheese in chunks & beat well.
Total carbs = 10.8
# servings = 4 very generous ones!!
carb / serving = 2.6

Now, if you want a more luxurious, richer version, up the heavy cream to 1 cup and cream cheese to 4 oz. That adds 5.3 carbs, so the richer version total carbs = 16.1
4 servings @ 4.25 carb / serving

>>>>>

DOTTIE-FIED COCOA MOUSSE

24.5g - 6 servings
1 cup heavy cream (8g) (reserve 2T)
3 oz cream cheese (3g)
1 Tbl vanilla extract (1g)
1 Tbl cocoa powder(unsweetened) (3g)
1 tsp instant coffee crystals (.5g)
1/4 cup chopped pecans (3g)
1/4 cup Splenda (6g)

Beat cream until stiff and add in softened cream cheese. Beat more. Dissolve the coffee in the 2T cream and beat in. Then add the vanilla, splenda and cocoa powder. Beat until well blended and fold on nuts.
Keep refrigerated:)

>>>>>

FUDGESICLES
from beckyc

1 packet Jell-o SF instant chocolate pudding
3/4 cup heavy cream
1 1/4 cup water

Mix with wire whisk for 2 min. Pour into either Dixie cups with wooden sticks or tupperware popsicle molds. These will have the "icy" flavor that the ones as kids did. If you prefer a smoother taste, use more cream.

NOTE: SF chocolate pudding is 8carbs per serving, so be careful.

>>>>>