Hi there!  I wanna share with you a recipe that I'm DYING to try!  I thought that I'd forever have to give up stuff like bisquits, until whilst browsing in bed on my iPhone last night looking up LCHF recipes, I came across this one.  I got it from Get Fit Katie's Low Carb Blog.  You can visit it at that link to see the original recipe plus find any others that you think may be interesting.  I am going to post another one right after this, also taken from her blog.  I believe that we bloggers need to stick together and support each other.  How else are we gonna reach our goals right?  Anywho, the following is the recipe.  Can't wait till I get the coconut flour that I ordered from Bodystore.com (A Swedish online health food/supplement store).  It's not so cheap (165 SEK/kg = approx. 24 USD/kg) but whilst I'm trying to make the transition to LCHF and also enjoy the food, I'm willing to pay the extra.  Afterall, I am a food lover!


LCHF Buttery Garlic and Sharp Cheddar Biscuits
(Taken from Get Fit Katie's Blog)

Ingredients
  • ¼ cup butter, melted and slightly cooled
  • 1/3 cup sifted Coconut Flour
  • 4 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon baking powder
  • 1 cup sharp cheddar cheese, shredded
Directions
  1. Preheat oven to 400 degrees. 
  2. Line a cookie sheet with foil, and grease.
  3. Whisk together eggs, butter, salt, and garlic powder.
  4. Add coconut flour and baking powder and whisk until there are no lumps.
  5. Fold in cheese.
  6. Drop batter by the 2 oz scoop onto greased cookie sheet.
  7. Bake for 15 minutes, or until lightly browned. 
  8. Let cool in pan for 5-10 minutes before removing and serving.  Make sure that biscuits are completely cool before storage or they won't stay crisp!

Picture
LCHF Cheesy Garlic Biscuits
UPDATE: Made them!

These were pretty good.  I made them in a 12 cupcake tin.  I got 7 biscuits out of them.  I added a little bit more cheese on top to make them look cheesy.  There was a slight coconuty taste, but ever so slight.  That said, it may be because I didn't use sharp cheddar, but rather regular cheddar, so that may impact on the taste.

I also didn't take the advice of Katie and put them into cupcake forms prior to putting them into the tin.  I did butter them, one of the biscuits came out problem free but the rest had a bit left at the bottom.  So my opinion is to butter them even more liberally or use muffin cases.

I used 1/2 tsp of garlic powder instead of the 1/4.  It didn't seem to make a big difference, the garlic taste wasn't a major player.  I must say though that I will likely make these again, especially if we have guests over.

 
Again, this comes from Get Fit Katie's Low Carb Blog.  The original recipe and her talk about it can be found here.  I'm very excited about trying these as well.  They look so yummy!  For those who don't know what Truvia it is Stevia, just a brand name.  When I make them myself, I'll put a picture up with this post.

LCHF Chocolate Sour Cream Cake Recipe (12 Servings) Ingredients:
  • 1/2 cup of baking cocoa;
  • 1/2 cup of hot water, microwaved for 60 seconds;
  • 1/2 cup of soft salted butter;
  • 1/2 cup Truvia
  • 32 drops of liquid Splenda
  • 4 eggs
  • 1 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
Directions:
  1. Preheat oven to 350 degrees.
  2. Dissolve the cocoa in the hot water and let it steep until it is cool.
  3. In a large mixing bowl, cream butter and sweeteners until light and fluffy (mixture will still appear somewhat granular because Truvia acts differently than sugar).
  4. Whisk together coconut flour, baking soda, baking powder and salt.
  5. Add 1/2 of the dry mixture to the butter mixture and incorporate well.
  6. Add the sour cream and incorporate well.
  7. Add the remaining dry mixture and incorporate well, scraping down the sides of the bowl.
  8. Add the cocoa mixture and incorporate well.
  9. Pour the batter equally into 12 cupcake tins that have been lined with FOIL LINERS and sprayed with non-stick spray.  (I use a 1.5 ounce scooper to get the right amount).  Smooth the top of the cupcakes with a spatula.
  10. Bake for approximately 20 minutes, rotating the pan halfway.  Use a toothpick to check for doneness. 
  11. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely before frosting.
Nobody wants to eat a plain cupcake, though.  Try this frosting recipe on yours, weighing in at 1.26 grams of net carbs per serving.  The recipe is based on the traditional method of making a buttercream, except, using cream cheese instead of butter.  I did it this way because this method allows you to use a granulated sweetener instead of something that is powdered.  It takes some effort, but you can definitely do it :)

LCHF Coconut Cream Cheese Frosting (Frosts 12 Cupcakes)

Ingredients:
  • 2 egg whites
  • 1/3 cup Truvia
  • 8 oz of softened cream cheese, cut into cubes
  • 3/4 cup unsweetened coconut
Directions:
  1. You are going to use a double boiler here: put about 1" of water into a saucepan and bring to a boil.  Reduce the heat to a simmer once you reach a boil.  Use the metal bowl from your mixer as the top of your double boiler.  Note: the water should not touch the bottom of the metal mixing bowl.
  2. Add your egg whites and Truvia to the mixing bowl atop your double boiler and whisk vigorous for about 3 minutes, until they are hot and slightly frothy (your arms will also feel hot and slightly frothy at this point).
  3. Remove the mixing bowl from the heat, and affix it to your stand mixer.  If you don't have a stand mixer, you are going to want to use handheld beaters instead of mixing by hand!  Trust me!
  4. Beat the egg white mixture until the outside of the bowl is cool to the touch, about 3-5 minutes.
  5. Then, start adding the cream cheese, one cube at a time, to the egg white mixture.  Make sure that each cube is well incorporated before adding the next cube.
  6. Add your coconut and mix to incorporate.
  7. Spread on cooled cupcakes and enjoy.  You can sprinkle a little extra coconut on top for decoration, like I did in the picture.
DON'T EAT THE ENTIRE BATCH AT ONCE.  
There is a lot of dietary fiber in this recipe.  There is also a decent amount of artificial sweetener.  Hey, that's what you get when you make a full-sized cupcake that has fewer than 5 grams of net carbs in it.  The combination of dietary fiber and artificial sweetener can produce some gastrointestinal distress.  So, enjoy modestly. 

DO THIS INSTEAD:

Freeze your cool, unfrosted cupcakes in a plastic baggie.
Stuff your frosting in the fridge.
Defrost the cupcakes as desired, then frost and eat.  The frosting will last about a week in the fridge before you have to throw it out.

Bon Appetit!