Low Carb Cheesecake

INGREDIENTS

• 8 oz. cream cheese
• 1/2 c. splenda
• 8 oz. (strawberry) cool whip
• 1/4 C Butter
• 1/3 C Brown sugar twin granular (or splenda brown sugar)
• 1 C Almond flour (from a natural food store)
• 1/2 C Walnuts, finely chopped

DIRECTIONS

Cream (not melt) butter with brown sugar twin in a small bowl. Add almond flour and walnuts. Mix together. Mixture will be crumbly.

Press mixture into the bottom of a round cheesecake baking pan. I use a springboard pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Do not burn!

Soften cream cheese. Mix with cool whip and splenda. Add to pan with crust after it cools slightly. Refrigerate for 3 hours.

Makes 4 servings. 4 carbs per serving. Optional to serve with strawberries cut up and mixed into the cool whip mixture.

Crust-less pizza

INGREDIENTS

• 2 lbs hamburger meat
• 1 small can tomato sauce
• 3 cups grated cheddar
• 1 tsp. italian seaoning
• 3 T. Grated Parmsean
• various pizza toppings (pepperoni, bacon, vegies)

DIRECTIONS

Pat hamburger meat in casserole until flat and all the way to the sides. Bake 350 for 30 minutes and then drain. Spread sauce on and then layer the meats, veggies and top with the cheeses. Bake 350 until all is melted. Maybe 12 minutes or a little more.

You can cut it just like squares of pizza and serve. No one will even notice there is no crust. Looks just like regular pizza but low carb. 2 carbs per serving. 4-6 servings.

Thai Chicken Wings with Peanut Sauce

INGREDIENTS

• 24 chicken wing drummettes (about 2-1/4 pounds)
• 1/2 cup bottled salsa
• 2 tablespoons creamy peanut butter
• 1 tablespoon lime juice
• 2 teaspoons soy sauce
• 2 teaspoons grated fresh ginger
• 1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 cloves garlic, minced

DIRECTIONS

1. Place chicken in a 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the 1/4 cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

4. Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).

Cheesecake bars

INGREDIENTS

• 1/3 C Butter
• 1/3 C Brown sugar twin granular
• 1 C Almond flour
• 1/2 C Walnuts, finely chopped
• 1/4 C Splenda granular
• 8 oz Cream cheese
• 1 Egg
• 2 T Heavy cream
• 1 T Lemon juice
• 1/2 t Vanilla extract

DIRECTIONS

Cream butter with brown sugar twin in a small bowl. Add almond flour and walnuts. Blend together. Mixture will be crumbly.

Reserve 1 cup of the above mixture for topping.

Press remaining mixture into the bottom of an 8" X 8" baking pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned.

Blend splenda with cream cheese until smooth.

Add egg, cream, lemon juice and vanilla. Beat well.

Spread over baked crust and sprinkle with reserved topping.

Bake for 15 minutes and cool completely.

Cut into 2" squares. Makes 12 bars. Only 4 carbs per serving.