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Messages - jersch

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Breads and Crackers / Re: Jo's Mistake Almond Bread or Crackers
« on: March 02, 2012, 01:14:37 PM »
YUMMY!!  I added some pizza seasoning (0 carbs) to the "batter" and laid it out on a pizza pan.  Also had to add a little extra almond flour, more like 3/4 cup so need to add an extra carb in the count.  Baked it then turned it into a super delicious pizza.  Used a little ceasar dressing (0 carbs) for the sauce and loaded it up with some pepperoni and cheese and baked a few extra minutes.  So good!!

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Desserts and Sweets / Chocolate chip cookies
« on: January 29, 2012, 12:54:25 PM »
12 packets Truvia
1/2 cup butter
2 Tblsp. Sugar free maple syrup
1/2 c. Erythritol powder
1/2 Tblsp. Vanilla
1 egg
1 1/2 cups almond flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1 cup sugar free Hershey chocolate chips

Cream Truvia, butter, maple syrup and Erythritol together.    Add egg and vanilla to butter mixture.  Add dry ingredients to butter mixture.  Stir in chocolate chips.   Drop mixture onto cookie sheet and bake at 350 for 10-12 min.  Let cool before removing from baking sheet. 

33 grams carbs for entire recipe.  I made 20 cookies so it comes out to about 2 carbs per cookie.

Cookies are a bit crumbly but satisfy my husbands cookie craving :)

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Ask Umpa / Chocolate Cups with Whipped Cream- please help convert to FTS
« on: January 15, 2012, 11:24:56 PM »
Please help me convert this yummy dessert into FTS wonderfulness  ;)

2/3 cup whole milk
1 egg
2 Tbsp. sugar
pinch salt
1 cup semi-sweet chocolate chips
2 Tbsp. hazelnut liquer or dark rum

Heat milk in small pan over med. heat until it comes to a boil.  In blender or food processor combine egg, sugar, pinch of salt, chocolate chips and liquer.  Blen on low setting.  Pour in boiling milk slowly.  The hot milk will cook the egg and melt the chocolate.  Blend one minute until smooth.  Pour into 4 ramikens and allow to chill until set.  Top with whipping cream.

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General Questions / Re: Sweeteners and substitutions
« on: January 15, 2012, 03:03:13 PM »
What is the difference between Xylitol and Erythritol powder?  I bought a 1 pound bag of Erythritol powder from a local health food store to use as my sweetner substitute.  Is this much different then Xylitol?  Also, I just noticed my almond flour is blanched.  Is that going to be a big issue?  I will get unblanched next time, but want to use this bag up first if possible.  Total carbs say 6g per 28g serving.  3g fiber and 1g sugar, 6g protein.

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