Cherry Danish

Dry ingredients

1 cup  almond flour 
1 tablespoon plus 1 teaspoon  vital wheat gluten
1/2 cup  oat fibre 
2/3 cup  Designer whey plain or vanilla protein powder  
2 teaspoons  baking powder  
1 teaspoon  xanthan gum
1/4 tsp.  Stevia powder
1/4 cup  brown sugar substitute
1 cup shredded mozzarella cheese

Wet Ingredients

4 eggs 
1/4 cup plus 2 tablespoons light oil
1/4 cup sugarfree vanilla syrup
1 teaspoon vanilla extract
1/4 cup water

Topping

1 can no sugar added cherry pie filling

Icing

4 oz. softened cream cheese
Sweetener to taste
1/2 teaspoon vanilla extract
Enough heavy cream to thin to a squeezable consistency

Directions:

Preheat oven to 350*. Spray or grease 12 muffin top pan wells.

Stir all dry ingredients except cheese together in a medium bowl; once well-combined, stir in the cheese.

Mix all wet ingredients together in a 2 cup glass measure til well blended. Mix dry and wet ingredients together thoroughly, scraping sides and bottom of bolw, and let sit for 5 minutes. Divide evenly into 12 muffin top pan wells. Spread to fill the pan wells. Top each with about a heaping teaspoon of the cherry pie filling - I leave some of the gloppy stuff behind and try to concentrate on getting 3 or 4 cherries on each Danish.

Bake at 350* for about 15 minutes, til the batter is set and turning golden brown.

Let cool in the pan 10 minutes, then carefully remove to a rack to finish cooling. I find a plastic spatula helps get them out of the pans - loosen around the edges first, then run spatula gently under the Danish.

To ice - beat together the softened cream cheese, sweetener, vanilla, and enough cream to make an icing consistency. You don't want it too runny but not so thick that you can't pipe it out either. Spoon into a sandwich baggie, snip off a TINY corner, twist the icing down into the bottom of the baggie and pipe onto the Danish.  

Makes 12.

Per Danish with cherry filling: 248 Calories; 20g Fat; 10g Protein; 17g Carbohydrate; 10g Dietary Fiber; 7g Net Carbs

Per Danish without cherry filling: 228 Calories; 20g Fat; 10g Protein; 12.5g Carbohydrate; 10g Dietary Fiber; 2.5g Net Carbs

Blueberry Cheesecake Bars

Crust:
1 cup blanched  almond flour
1/4 cup  coconut flour
1 tbsp  vital wheat gluten
1 stick softened butter
1/2 cup Ideal Brand granulated sweetener
1 egg
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp vanilla

Cheesecake filling:
8 oz softened cream cheese
2 eggs
1/2 cup Ideal Brand granulated sweetener
1 tbsp vanilla
zest from 1 small lemon

Blueberry filling:
pint blueberries
1 cup Ideal Brand granulated sweetener
puree and then cook down on stovetop until thickened like jam

press dough into the bottom of an 8x8 pan, pour the cheesecake batter on top, then dollop the blueberry stuff around the pan-- then swirl with a knife to make it pretty, then bake at 350 for 30 minutes


(approximate) whole pan:
calories: 2700
carbs: 56

(approximate) 2X2 piece:
calories: 169
carbs: 3.5

Flax sandwich buns

FLAX SANDWICH BUNS 

1/2 cup plus 1 tablespoon flax meal 
1/4 cup plus 2 tablespoons parmesan cheese 
1 1/2 teaspoons onion powder 
3/4 teaspoon baking powder 
1 1/2 teaspoon granular Splenda 
1/2-1 teaspoon caraway seeds, optional 
1 1/2 teaspoons dry minced onion 
3 eggs 
1 1/2 tablespoons water 
1 1/2 tablespoons oil

Put the dry minced onion in a small bowl and add just enough water to moisten; let stand until softened. Mix the dry ingredients; add the onions, eggs, water and oil. Pour the batter into 6 greased muffin top pans. Bake at 325º 15-20 minutes. To serve, split the buns horizontally to make two halves using a long, thin knife.

Makes 6 servings 
Can be frozen

Per Serving: 140 Calories; 11g Fat; 8g Protein; 5g Carbohydrate; 3.5g Dietary Fiber; 1.5g Net Carbs

Cream cheese muffins

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 min.