TVP "Oatmeal"

Need to cut carbs, but miss hot cereal?


1 quart unsweetened soy milk (can use coconut milk or any other milk)
2 C TVP
Spices/flavorings:
1T cinnamon
1 t nutmeg
1.5 T vanilla
Sweetener to taste

Add 4 eggs and it makes it like rice pudding.

Assuming unsweetened soy milk and liquid sweeteners (zero carbs), the entire recipe has about 36 ECC and makes about 6-10 bowls of "oatmeal", depending upon the size.

Orange Soured Cream Cakes

This is a low carb adaptation of the original Gary Rhodes recipe from the article ‘Gary’s Tropical Twist’ in the May 2004 edition of the UK’s Good Food magazine.

Orginal Post Here

Makes 12 cakes
ecc 2.25g carbs per cake

5 oz /140g softened butter
6 tbsp Splenda
4 large eggs
Finely grated zest of a large orange
1 tsp orange extract
4 fl oz /142 ml soured cream
6 oz /175g ground almonds
1 tsp baking powder

Preheat the oven to 350°F/180°C/Gas 4, and then lightly butter a 12-hole muffin pan.

Cream the butter and the Splenda. Add the eggs one at a time, beating each one in well, then mix in the orange zest, orange extract, baking powder and soured cream, before beating in the ground almonds.

Divide the mixture between the holes in the muffin pan, and then bake for 20-25 minutes, or until firm to the touch.

Just an idea: I also mixed some of the juice from the orange with some cream cheese and Splenda to make a topping for the cakes

Lemon Loaf Cake

A Low Carb version of Nigel Slater’s original recipe

Original Post Here

Makes 8 slices
3g carbs per slice

2 sticks minus 2 TBS butter, softened
8 TBL splenda
3 eggs
1/2 cup vanilla whey protein powder
1 1/2 cups ground almonds
1 tsp baking powder
2 tsp lemon extract
1 tsp lemon juice

Preheat oven to 350°F/180°C/Gas 4.

Line a loaf tin with greaseproof paper.

Cream together the butter and Splenda, and then add the eggs one at time. Add some of the almonds between each addition to stop curdling. Fold in the rest of the almond flour, whey protein and lemon extract.

Spoon the mixture into the cake tin, smooth the top and then bake for approximately 35 to 40 minutes.

Take the cake from the oven and test it with a skewer – the point should leave the cake without any mixture stuck to it. Put it back in the oven if it needs it. When cooked, pierce the top of the cake with a skewer in eight or so places, and then drizzle the lemon juice over the cake and the holes. Leave the cake to cool in the tin.

Note from Renée: Try replacing the lemon extract with orange extract! Poppyseeds are also a nice addition (just calculate in the carbs)