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Lemon Pound Cake
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Lemon or Lime Pie Filling w/Meringue Crust
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LEMON RICCOTTA

* Exported from MasterCook *


 

Recipe By : Shared by Pam author unknown
Serving Size : 0 Preparation Time :0:00
Categories : Dessert Low Carb

Ingredients:

1 cup butter
1 cup Splenda
5 eggs
2 cups almond flour
1 teaspoon baking powder
1 teaspoon lemon extract
1 teaspoon vanilla extract

Cream butter and Splenda well. Add eggs, one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" cake pan and bake at 350 degrees for 50-55 minutes.

Per Serving (excluding unknown items): 1974 Calories; 206g Fat (79.1% calories from fat); 29g Protein; 93g Carbohydrate; 32g Dietary Fiber; 1432mg Cholesterol; 2638mg Sodium. Exchanges: 4 Lean Meat; 39 Fat; 0 Other Carbohydrates.


* Exported from MasterCook *


 

Recipe By : Shared by Melissa
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Low Carb

Ingredients:

3/4 cup almond flour
1/2 stick butter
8 ounces cream cheese
1 package Jell-O sugar free gelatin -- lemon flavor
1 cup hot water

Melt butter in pie pan. Mix with almond flour. Put under broiler until toasted. Distribute evenly and place pie pan in freezer to set for 1/2 hour. In blender, mix hot water with diet Jell-O. Add cream cheese and mix well. Pour in pie pan and refrigerate until set. Serve with whipped cream on top. Source: post on "low-carb-recipe-exchange"

Per Serving (excluding unknown items): 155 Calories; 16g Fat (82.3% calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 173mg Sodium. Exchanges: 1/2 Lean Meat; 3 Fat.

NOTES: Ideas: Make filling and mix with chopped nuts, then put into pudding bowls. Try other Jell-O flavors. Changes Melissa made: She increased the almonds and reduced the butter as the original amounts turned out too liquidly. 3/4 cup of almonds can be run through a grinder or blender until very fine. Any form of almond meal/flour can be used.


* Exported from MasterCook *


 

Recipe By : "Nancy Huffines" alt.support.diet.low-carb
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Low Carb

Ingredients:

Crust:
3/4 cup almond flour
1/4 cup oat flour
1/2 cup Splenda
1/2 cup softened butter
1/2 teaspoon guar or xanthan gum (optional, just helps hold it together better)

Filling:
2 large eggs
1 cup Splenda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons lemon juice

Blend crust ingredients and pat into a Pam sprayed 8x8 baking pan. Bake for about 18 minutes or until very lightly browned and set (not shiny any more). Beat the ingredients for the filling (topping) for about a minute, pour evenly over the pre-baked crust and bake again for about 15-20 minutes or until barely browned and set. Let cool at room temperature, cut into 16 even squares, eat one and cover the rest. Keep cool in the refrigerator.

Per Serving 2.549 carbs & 103 cals per 1 of 16 servings.


* Exported from MasterCook *


 

Recipe By : From: "Groove" at alt.support.diet.low-carb Shared by Gwen
Serving Size : 0 Preparation Time :0:00
Categories : Dessert Low Carb

Ingredients:

Full Fat Cottage Cheese (4%mf)
To taste Splenda
Splash Lemon juice
Bit Lemon rind

Take full fat cottage cheese (4%mf) put in food processor along with Splenda -- splash of lemon juice and bit lemon rind to taste. Process until smooth.

Per Serving: 1/2 cup would be 3 carbs


* Exported from MasterCook *


 

Recipe By : Shared and created by Rani Merens
Serving Size : 8 Preparation Time :0:00
Categories : Dessert Low Carb

Ingredients:

CRUST:
1 cup pecans -- finely chopped
1/3 cup Atkins bake mix -- or soy flour
1/3 cup ground almonds
1/2 cup melted butter

LEMON CREAM FILLING:
3 large egg yolks
2 large eggs
3/4 cup Splenda -- see note*
2 teaspoons grated lemon rind
1/3 cup lemon juice
1/3 cup butter
1/2 cup cream -- whipped stiff

CRUST:
Mix all ingredients, press into the bottom & up the sides of an ungreased 9" tart pan with a removable bottom. {Mixture is quite wet {like cake batter} so use fingers to push up sides of pan}. Bake at 350*F for 25-30 minutes or until golden brown. Cool completely, then chill for at least an hour.

LEMON FILLING:
In a heat proof bowl over simmering water{or double boiler}, whisk together the yolks, eggs, sweetener, peel & juice. Cook, whisking often for about 12 minutes or until thickened to consistency of pudding. Remove from heat; stir in butter until melted. Pour into a clean bowl; place plastic wrap directly on top of pudding, cool & then chill for 1 hour. {**Can be stored in the fridge for up to one week.} Whip the 1/2 cup cream then fold into the chilled lemon filling. Spoon into the chilled crust; remove sides of pan by pushing up from the bottom.
{NOTE**Make sure you have the bottom of the pan sitting on the palm of your hand or place it on a wide mouth jar to remove the sides} If desired, garnish each slice with additional whipped cream. -10 servings @5.5 minus 1 gr. fiber= 4.5 ccarbs each slice -8 servings @ 6.8 minus 1.2 gr. fiber= 5.6 carbs per slice -* For those who prefer a sweeter filling use 1 cup Splenda: carb count for 10: 5.1 carbs, for 8: 6.4 carbs.
**Lime juice & peel may be substituted for the lemon.

Per Serving (excluding unknown items): 369 Calories; 38g Fat (88.7% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 191mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 7 Fat.


* Exported from MasterCook *


 

Recipe By : Elisa H. our co-editor
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Low Carb

Ingredients:

1 sm pkg sf lemon gelatin
1/2 cup whipping cream
Lemon zest
1 tsp vanilla

This is so simple, but my FAVORITE! Make gelatin as per package directions, chill to semi solid. Whip cream. Fold whipped cream together with semi-solid chilled gelatin, add lots of lemon zest and vanilla. Chill until set!

Per Serving (excluding unknown items): 423 Calories; 44g Fat (93.4% calories from fat); 2g Protein; 5g Carbohydrate; 0g Dietary Fiber; 163mg Cholesterol; 45mg Sodium. Exchanges: 1/2 Non-Fat Milk; 9 Fat.


* Exported from MasterCook *


 

Recipe By : Shared by Rani Merens author unknown
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Low Carb

Ingredients:

3 large egg yolks
2 large eggs
3/4 cup Splenda
2 teaspoons lemon peel -- or lime
1/2 cup lemon juice -- or lime
1/3 cup butter -- cubed

In a heat proof bowl over simmering water{or double boiler},whisk together the yolks, eggs, sweetener, peel & juice. Cook, whisking often for about 12 minutes or until translucent & thickened to consistency of pudding. Remove from heat; stir in butter until melted. Pour into a clean bowl; place plastic wrap directly on top of pudding, cool & then chill for 1 hour. **Can be stored in the fridge for up to one week.

NOTES : Filling enough for one pie or 48 mini tarts. Hint for serving: use a meringue tart shell.

Per Serving Carb count for 10 servings as a pie is : 3 carbs per serving. Carb counts for 12 servings as a pie or larger tarts: 2.5 carbs each {fiber is already taken off} Carb count for entire recipe: 31.2 minus 0.9= 30.3 carbs


* Exported from MasterCook *


 

Recipe By : Shared by Rani Merens author unknown
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Low Carb

Ingredients:

2 large egg whites
1 pinch cream of tartar
1/2 teaspoon vanilla
7 tablespoons Splenda Sweetener

With an electric mixer, beat the egg whites until frothy {use glass bowl}. Add cream of tartar, beat until soft peaks form. Beat in Splenda, 1 Tbsp. at a time. Continue beating until stiff peaks form. Spread meringue on the bottom & sides of a 9" non-stick pie plate that has been sprayed with cooking spray. Bake in a pre-heated 275* oven for one hour or until crisp. Turn off oven & leave the shell in the oven for 30 minutes; remove & cool. Fill with desired low carb pie filling. Carbs per serving: 1.4

Per Serving (excluding unknown items): 40 Calories; 0g Fat (0.0% calories from fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit.


* Exported from MasterCook *


 

Recipe By : "Author Lv2Sun" shared by Denise
Serving Size : 0 Preparation Time :0:00
Categories : Desserts Low Carb

Ingredients:

1 cup cream
2 cups whole milk ricotta
1 T Artificial sweetener
2 T lemon zest
1 T lemon juice.
1/2 T lemon flavoring

Whip the cream separately from the whipped up ricotta. Fold all of it together. Refrigerate overnight.

Per Recipe (excluding unknown items): 590 Calories; 60g Fat (89.2% calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 209mg Cholesterol; 89mg Sodium. Exchanges: 0 Fruit; 12 Fat.

 

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