Crustless Chocolate Cheesecake

16 oz cream cheese, softened
3 eggs
1 cup sour cream
1/2 cup Splenda. or Sweet-N-Low.
1 Tbsp. vanilla extract
1 pkg Jell-O Sugar Free Chocolate Pudding

Preheat oven to 350F. Place all ingredients in a bowl; blend for 15 minutes. (Or use food processor, mixer or blender and alter time as appropriate to mix completely.) Pour mixture into 9 inch non-stick pie pan. Bake 1 hour. Turn off oven; allow cake to remain in oven 1 additional hour.

Refrigerate until chilled, then cut and serve. Store, covered with plastic wrap, in refrigerator for up to 4 days.

Serves 8. About 8.6 carbs per serving.

2 Cans Chicken Broth (concentrated)
1-2 eggs
1 green onion
Chop green onion into small pieces. (including the green tail) Add to reconstituted broth and bring to a boil then reduce to a high simmer.

Simmer broth and onion until onion is just tender.

Meahwhile, scramble eggs in a small bowl. When the onion is tender, reduce the heat under the broth and drizzle the egg into it while giving it a stir. Serve.

2 carbs per serving

2 tablespoons vegetable oil
3 eggs
2 1/2 tablespoons fish sauce
1 pinch pepper
6 ounces ground pork

Heat oil in a wok or skillet over medium heat. In a medium bowl, whisk together eggs, fish sauce, pepper and ground pork.

When oil is hot, pour in egg mixture. Fry until fully cooked, and golden on both sides.

Low Carb Asian Salad Dressing

3 c mayonnaise
1/2 c soy sauce
3/4 c Splenda
1/4 t freshly ground black pepper
1 T sesame seed oil

Whisk all togethere till smooth and creamy. If too thick, add a few drops of water at a time till consistency is good.

Low Carb Beany Brownies

15 oz can black soybeans
3 oz sugarfree dark chocolate
1 oz unsweetened baking chocolate
1 tbsp butter
2 eggs
2 egg whites
1 1/2 cups erythritol
1/2 cup splenda syrup
1/3 cup chocolate soy protein isolate
2 tbsp instant espresso powder
1/2 cup walnuts (optional)

Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray and set aside. Place black soybeans in colander and rinse. Drain well. Melt chocolate and butter in microwave and set aside. In a food processor, combine black soybeans and 1 egg. Blend until smooth.

In a large bowl, combine bean puree, sugar, soy protein, espresso/soy coffee powder, remaining egg and egg whites. Mix with electric mixer until smooth and thoroughly combined. Mix in melted chocolate and blend well. Stir in nuts, if using. Pour into prepared pan and bake for ~30 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely and cut into bars.

Low Carb Brownies

1/4 cup butter
2 oz bittersweet chocolate
3/4 cup Splenda
1 egg
1/4 cup gluten, wheat -- flour
1/4 cup Almond meal -- flour
1/8 tsp salt
1/4 cup chopped walnuts
2 tsp vanilla

Preheat the oven to 300 degrees.
Grease an 11 x 7 280x180mm glass dish and sprinkle with a pinch of almond flour.
Melt the butter and chocolate together on low in a stovetop pan. Blend them by stirring well. Remove the pan from the heat and stir in, in this order, the splenda, salt, egg, vanilla, flour, and nuts. Pour and spread the mixture into the baking dish -- it will make a very thin (about 1/2 inch 12mm ) layer. Bake for 30 minutes.

Per Serving (excluding unknown items): 114 Calories; 9g Fat (68.0% calories from fat); 7g Protein; 3g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Fat.

Low Carb Chocolate Muffins

2/3 cup oil
1/2 cup water
1/3 cup heavy whipping cream
3 eggs
1 teaspoon vanilla
1 tablespoon liquid sweetener Sweet and Low
2 tablespoons Splenda
1 cup vanilla whey protein powder
2 tablespoons oat flour
2 tablespoons high gluten flour
2 teaspoons baking powder
1/4 cup baking cocoa
2 teaspoons orange peel
1/4 cup chopped walnuts

Combine oil, water, whipping cream, eggs, vanilla and liquid sweetener; mix. Add splenda, vanilla whey protein powder,oat flour, gluten flour, baking powder, orange peel and baking cocoa; mix till moistened. Stir in nuts. Pour into 12 greased muffin tins. Bake at 350* for 10 to 15 minutes. Keep an eye on the so they don't over cook.

2 carbs per serving
Recipe makes 4 servings

2/3 cup cream
2/3 cup water
2 eggs
1 tsp vanilla
1 tbsp Splenda
1 dash nutmeg

Separate the eggs. Beat the yolks until they are light yellow. Beat in the sweetener. Slowly beat in the cream and liquor.

In a separate bowl, whip the egg whites until they form soft peaks. Fold the egg whites lightly into the other ingredients. Sprinkle nutmeg on top of each serving.

Per Serving (excluding unknown items): 133 Calories; 12g Fat (82.7% calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 128mg Cholesterol; 44mg Sodium.

Low Carb 'Faux Rice'

1 head cauliflower

Grate the cauliflower using a cheese grater. Steam or stir-fry. Use like you would rice.

Low Carb Peanut Butter Cookies

1 c. peanut butter
1 c. splenda
1 egg

Mix all well and roll into walnut size pcs and with a fork dipped in more splenda flatten cookies. Bake at 350 for 9-10 min.

Pumpkin Pie Smoothie

4 - 6 ice cubes, crushed
1/4 c. pureed pumpkin
2 T. heavy whipping cream
1/4 c. vanilla whey protein powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/16 tsp. ground nutmeg
1/16 tsp. ground clove
1/4 c. water

Crush ice in blender first -- alleviates chunks of ice in finished product. Add remaining ingredients and puree until smooth. Serve!

Wilted Spinach Salad

4 slices bacon
1/2 c chopped onion
3 T Splenda
1/3 c apple cider vinegar
Salt/pepper to taste
4 c fresh washed spinach leaves, torn in bite size pieces.

Cook bacon till crisp, drain, and crumble. Add onion and all other ingredients except spinach, blend. Cook 10 minutes over medium heat, stirring occasionally. Put spinach and bacon pieces in a large bowl. Pour hot mix over spinach, toss and serve immediately.