Low Carb Mock Raisinettes Food

LOW CARB NEAPOLITAN PARFAITS

Steps:

• With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
• To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
• In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.

LOW-CARB BUNS

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Sift the almond flour, baking powder, paprika, onion powder and salt into a large microwave-safe bowl. Add the mozzarella and cream cheese and use your fingers to evenly distribute the cheeses. Microwave on high for 1 minute. Knead the mixture with your hands or stir with a rubber spatula briefly. Microwave again until the cheeses are melted and the dough looks smooth, 15 to 30 seconds more. Let stand until cool enough to handle, just a few minutes.
• Add all but 1 teaspoon of the egg to the dough and knead with your hands to incorporate. Sprinkle the dough with extra almond flour if it looks too sticky.
• Divide the dough into 4 equal pieces. Moisten your hands and form each piece into a slightly domed patty about 3 1/2 inches in diameter. Arrange on the prepared baking sheet, brush the tops lightly with the remaining egg and sprinkle with the sesame seeds.
• Bake until light golden brown all over, 12 to 16 minutes. Let cool on the baking sheet for 10 minutes, then carefully slice through the middles with a serrated knife.

LOW CARB MOCK FRENCH TOAST

Steps:

• (1) Mix eggs, cream, sweetener and cinnamon.
• (2) Crush pork rinds and mix with above mixture.
• (3) Allow to soak until it becomes a very thick and goopy batter (3-5 minutes).
• (4) Fry pancake style in butter until browned and flip over. Cook until done as you would french toast or pancakes.
• Serve with any LC syrup or make your own as follows:.
• (1) Cream butter until soft (use as much as you need for syrup). I melt it in the microwave.
• (2) Add maple extract and sweetener to taste.

LOW CARB MOCK CINNABON

Steps:

• Preheat the oven to 350°F Spray two ramekins with cooking spray.
• Spoon the cottage cheese into a small bowl, add the liquid sugar & cinnamon. Using the back of a spoon mash the cheese chunks until almost smooth.
• Stir in the egg, baking powder, & cream then add the chopped pecans. Pour the mixture into the ramekins then place them on a baking sheet. (So they don't spill.).
• Bake for 25 minutes or until the middle is done. Cool slightly before eating.
• Note: The liquid sugar substitute is 1 drop per serving. If using the one that is 2 drops per serving cut the amount in half.