My Best Low Carb Brownies*

Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.

And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.

I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.

INGREDIENTS:

• 1/2 c almond flour
• 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
• 1/4 c oat flour (regular oat meal whirred in the food processor)
• 1/4 c whey protein
• 1/4 quinoa flour
• 1/2 c cocoa powder unsweetened
• 1 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 c sugar substitute of your choice
• 3 eggs
• 1 tsp vanilla
• 1/2 c mayonnaise
• 1/2 c bittersweet chocolate chips
• 1/2 c walnuts chopped

INSTRUCTIONS:

1. Whisk together all the dry ingredients except the sugar in a bowl.
2. Whisk the sugar and wet ingredients in another bowl.
3. Add the wet to the dry and mix until well mixed.
4. Ad the chips and the nuts.
5. Place in a well-greased 9 x 9 pan.
6. Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
7. Cool on a rack in the pan.

SERVES: 9

NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.

SOURCE: Sherry Peyton

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Lemon Crock Pot Cake

This is a good serviceable dessert. It comes together easily and of course takes care of itself in a slow cooker. The flavor is quite good, the texture fine.

You can add a fruit puree as a topping, or whipped cream. A ganache might be quite effective as well.

This looks rather plain, but dressed up with a topping, it becomes a fine company dessert.

Enjoy.

INGREDIENTS:

1 1/2 cup almond flour

1/2 cup coconut flour

3 tablespoons sweetener of your choice

2 teaspoons baking powder

1/2 teaspoon xanthan gum (optional)

1/2 cup butter, melted

1/2 cup whipping cream

Juice from two lemons (about 2 tablespoons)

Zest from two lemons

2 eggs

TOPPING:

3 tablespoons granulated sweetener of your choice

1/2 cup boiling water

2 tablespoons butter, melted

2 tablespoons lemon juice

INSTRUCTIONS:

1. Combine almond flour, coconut flour, sweetener, baking powder, and xanthan gum in medium bowl.
2. Whisk together butter, whipping cream, lemon juice, zest and egg in large bowl.
3. Add dry mix to wet mix and combine until well blended. Spread into 2-4 quart slow cooker crock lined with aluminum foil.

TOPPING:

1. Combine all topping ingredients in bowl and pour over cake batter in crock.
2. Cover crock pot and cook on high setting about 2-3 hours or until toothpick inserted in center comes out clean.
3. Serve warm with fresh fruit and whipped cream, if desired.

SERVES: 8

NOTES: Since slow cookers come in so many sizes and powers, it’s rather difficult to give the correct time for cooking. But since slow cooking is slow, you have plenty of wiggle room. Just start checking early and every fifteen minutes or so after the first hour and a half or so.

SOURCE: Lowcarbyum