Holy cow! This is sooo good and really satisfied your sweet tooth. Just use granular Splenda instead of sugar. Oh yeah, don’t divide among two cups. Who are you kidding. You’re gonna eat it all. Advertisements
This one has received rave reviews on our Atkins forum thread. I bet you could alter it to make it chocolate if you wanted to by substituting sugar free chocolate syrup for the lemon juice. 3tbsp cream cheese, softened, 3/4 … Continue reading
This one comes from Jeannine. Haven’t tried it, and have no idea on the nutritional info, but it looks really good! Email me a pic if you make this and I’ll post it here! 3 – 8oz blocks cream cheese … Continue reading
1/4 cup flax 1 egg 1tbs olive oil – its more moist 1/2 tsp baking powder 1tsp cinnamon I microwave it for 1 min then in a seperate bowl I use for the topping: 1oz cream cheese – microwaved so … Continue reading
This one would be for those of you on pre-maintenance or maintenance. For the crust/topping: 2 & 1/2 cups almond flour approx 7 tbsp butter, melted. Preheat oven to 350 degrees. Prepare a standard pie dish by coating with butter. … Continue reading
1/2 C sugar free lemon Jello (liquid) 1/2 C sugar substitute 1/4 C butter 1 egg 1 1/2 C Carbquick 2 tsp baking soda 1/2 tsp salt 1/2 C unsweetened raspberries Bake at 375*F for 20 minutes
1/2 C pumpkin 3 oz cream cheese 1 pkt splenda pumpkin pie spice to taste Microwave for one minute. Can be eaten hot, cold or frozen. It’s fantastic! Also induction friendly! Yay!