These were a staple in our house even before trying to watch the carbs – so now they are great! We fix these before homemade pizza or calzones and they give you a great breadstick appetizer and your vegetables. When the girls have friends over we never tell them what they are eating until AFTER they have tried them. It never fails that everyone likes them – so give them a try. We love to serve them with left over marinara.
- 1 head of cauliflower
- 1 whole egg
- 1 egg white
- 3 Tablespoons Italian Seasoning
- 3 Tablespoons Garlic Powder
- 1 cup finely shredded mozzarella cheese
- Preheat oven to 400
- Cut the cauliflower into small sections and place in a food processor to grate.
- Place the cauliflower in a bowl and add 1 whole egg and 1 egg white and mix until all of the cauliflower is lightly coated in egg.
- Add the seasonings. If you feel it needs more, please add. I usually just do this to sight.
- Add in the cheese.
- Prepare a cookie sheet covered in parchment paper and spread the mixture out. A nice thin layer is the best – even if you do not use all of the mixture.
- Place in the oven for 35 minutes. At 35 minutes start checking every couple minutes. They are ready when they are lightly browned on top.
- Remove and cut into stick slices. Serve with marinara for dipping.
Nutritional Information – 1/4 of the recipe is 5 g carbs.
We love pasta and although we do monitor how often we eat it, we do still have favorite pasta dishes. Whole wheat pasta is obviously a healthy choice, but our favorite is Ronzoni pasta. This pasta is higher in fiber helping the body process the carbs. Check it out!
Growing up our family would eat Spaghetti with some friends very often and I loved their homemade Spaghetti Sauce. I tried many versions of marinara sauces and this one is very close to Sue’s sauce. So, it quickly became a staple in our house. Now pasta is not low carb, but their are better types of pasta. We use Ronzoni pasta. You can make this up in large batches and freeze it too. Enjoy.
The Best Marinara Sauce
- 2 cans stewed tomatoes – Italian seasoned
- 1 can tomato paste – Italian seasoned
- 2 Tablespoons dried basil
- 2 Tablespoons dried parsley
- 1 teaspoon dried oregano
- 3 garlic cloves minced
- salt to taste (i use a dash)
- 1/2 cup white wine
- Place tomatoes, basil, parsley, oregano, garlic and salt in a blender. Blend until smooth
- Pour into a sauce pan and add the white wine and cover.
- Simmer on low for at least 1 hour. I tend to simmer mine for a few hours.
Nutritional Information – no sugar added to anything in this sauce. We usually just do 5 g carbs for the tomatoes.
These have been my favorite chocolate chip cookies since I found the recipe about 10 years ago in the novel Chocolate Chip Cookie Murder by Joanne Fluke. I like a crunchy chocolate chip cookie and this was just perfect. However, they were not very low carb friendly. So I got brave and began to play with the recipe. I am thrilled with this version! Still very yummy and much less sugar. Give them a try – you won’t be sorry.
Chocolate Chip Crunch Cookies
- 1 cup butter
- 1/2 cup white sugar
- 1/2 cup Swerve granular
- 1/2 cup Splenda Brown Sugar Mix
- 1 tsp salt
- 2 tsp vanilla
- 2 beaten eggs
- 2 1/2 cups flour
- 2 cups crushed corn flakes
- 2 cups chocolate chips (Sugar free chips would lower the carb count farther)
- Melt butter and add the sugar and sweeteners and stir. Add soda, salt, vanilla, and beaten eggs. Mix well.
- Add flour and stir in. Add crushed corn flakes and chocolate chips and mix thoroughly.
- Form dough into balls and place on greased cookie sheet. Press them down with a fork in a criss cross pattern.
- Bake at 375 degrees for 10 – 12 minutes. (cookies will not brown as much with artificial sweeteners also – so don’t over cook)
- Cool on cookie sheet for 2 minutes, then remove to a wire rack until they are completely cooled.
Nutritional Information: 1 cookie is 15 carbs
Who doesn’t love pizza? We all know that pizza is a challenge on your blood sugar, and yes we all still eat it some too. But these calzones are a great way to get a pizza taste and have many fewer carbs. Plus if your family has different toppings they like and dislike, each calzone can be made to order. Sounds like a perfect pizza night to me.
- 16 whole frozen, unrisen yeast dinner rolls (I use Rhodes)
- 15 ounces ricotta cheese
- 1 1/2 cup mozzarella cheese
- 2 Tablespoons dried parsley
- toppings you desire – pepperoni, sausage, mushrooms, garlic, banana peppers…
- 1 – 2 egg whites for wash
- Spray a glass 9×13 pan with cooking spray. Set frozen rolls in the pan spread apart. Spray plastic wrap with cooking spray and cover the pan. Let sit for 2 – 3 hours to rise.
- In a bowl combine the ricotta, mozzarella cheese and parsley.
- Prepare any toppings. We cook the sausage with Italian seasoning. Saute the mushrooms with garlic and butter.
- Once the rolls are ready, make each calzone 1 at a time.
- Spread the roll as flat as possible. Put some of the ricotta mixture in the middle.
- Add any other topping desired.
- Fold it closed and press the edges down with a fork to seal.
- Place on a prepared pizza stone.
- Repeat with the rest of the rolls.
- Once all of the calzones are made brush each one with the egg white wash.
- Bake in a preheated 400 degree oven for 12 – 15 minutes- or until golden brown.
- Serve with Marinara.
Nutritional Information – Serving size is 2 calzones. Each calzone is 19 carbs, so 2 is just 38 carbs.
Everyone loves those snacks that are out at all the parties – but how to have those and watch your carbs. This is a great snack mix that everyone will love and they will never realize it is a better option for those watching their carb intake.
Sweet Party Mix
- 4 cups bite sized corn chex cereal
- 3 cups bite sized rice chex cereal
- 2 cups pretzel knots
- 2/3 cup sliced almonds
- 1/4 cup packed Splenda brown sugar mix
- 1/4 cup butter
- 2 Tablespoons light colored corn syrup
- 1/8 teaspoon baking soda
- 3/4 cup dried cherries, blueberries or cranberries
- Lightly coat a large piece of aluminum foil with cooking spray and set aside.
- In a large roasting pan combine cereals, pretzels and almonds and set aside.
- In a medium sauce pan combine brown sugar mix, butter and corn syrup. Cook and stir over medium heat until it begins to bubble. Continue cooking for 5 minutes more.
- Then remove from the heat and stir in the baking soda. Pour over the cereal mix and toss to cover evenly.
- Bake in a 300 degree oven for 15 minutes. Stir cereal and bake another 5 minutes.
- Remove from the oven and stir in the dried fruit. Spread thinly on the prepared foil to cool.
- Once cool – store in an airtight container
Nutritional Information: Serving size is 1/3 cup. 6 g carbs per serving.
Derby Pie is one of my favorite desserts and a few years ago I found a great recipe for Derby Pie Bars. These have been my go to and always a favorite at Derby Parties. So, I knew I wanted to make them again this year but wondered about finding a way to make a little more friendly for Ellen. Now, the catch is I did not want to lose the texture and taste of Derby Pie so these are not sugar-free and do use whole wheat flour. I was thrilled with how they turned out! So here you go.
I did replace all the powdered sugar in the crust with Confectioners Swerve. It made a great crust!
Then after I bake that I worked on the filling. I replaced a third of the sugar with Swerve and used Hershey Sugar Free Chocolate Chips. Here it is before putting it in the oven to finish cooking.
And the finished product – not let’s see if they make it to Derby Day…
Here is the recipe – enjoy!
Derby Pie Bars
For the shortbread crust
- 1/4 cup powdered Swerve (powdered erythritol)
- 1 cup all-purpose flour
- pinch of salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
For the filling
- 12 tablespoons (1 + 1/2 sticks) unsalted butter, softened
- 1 cup sugar
- 1/2 cup granular Swerve (erythritol)
- 3 eggs
- 3/4 cup all-purpose flour
- 1/8 teaspoon salt
- 4 Tablespoons bourbon
- 1 1/2 cups Sugar Free Chocolate Chips
- 1 1/2 cups walnuts
Preheat oven to 350 F
To make the crust, combine the Powdered Swerve, flour, and salt in the bowl of a food processor. Add cubes of butter and pulse until it resembles coarse cornmeal. Firmly pat the mixture into the bottom of a 9×13 baking pan. Bake the crust for 15 – 20 minutes until just lightly brown.
To make the filling, cream the butter, sugar, and granular swerve until light and fluffy. Add the eggs, flour, salt, and bourbon and continue to mix until well combined. Fold in the chocolate chips and walnuts. Pour batter over partially baked crust. Bake until filling is set and the top is light golden-brown, approximately 25 – 30 minutes. Allow bars to cool for at least 30 minutes before cutting into squares.
Bars will keep in an airtight container for at least a week.
Nutritional Information: 1 bar (1/24 of pan) is 20 carbs