MEDUSA'S LOW-CARB CHEESE BISCUITS

Medusa's Low-Carb Cheese Biscuits Recipe!

Only 1.20 carbs each!

350 degrees F. for 17 minutes
Yield: 15 – 2” biscuits

INGREDIENTS:

3 eggs
1/4 cup water
½ cup whipping or heavy cream*
2 tablespoons oil (not olive oil)
1-1/2 cups soy/soya protein powder or whey protein powder (unflavoured or vanilla) ( NOT soy flour or almond flour! )
2 tablespoons baking powder
½ teaspoon (or more) garlic powder
1-1/2 cups grated/shredded cheese (cheddar or cheddar/mozzarella mix, etc), firmly packed in measuring cup

DIRECTIONS:

1. Line a baking sheet with parchment paper and heat oven to 350 degrees F. (180 degrees C.).

2. In a medium bowl, add the eggs, water, whipping cream and oil. Mix thoroughly with a whisk.

3. In a small bowl, mix thoroughly together the soy or whey protein powder, baking powder, and garlic powder. Then add the grated/shredded cheese, and again mix thoroughly.

4. Gradually stir the dry mixture into the egg mixture, stirring quickly until the mixture is just blended. Be careful not to overmix. The mixture should be the consistency of muffin or tea-biscuit dough.

5. Working quickly, with a tablespoon drop two rounded tablespoonfuls of the dough onto the parchment paper to form each biscuit. As the biscuits do not spread very much during baking, you can place the tablespoonfuls fairly close together.

6. Bake at 350 degrees F. for 17 minutes, then remove from oven and let cool on the baking sheet. [Note: Even right out of oven, toast lightly before eating, and slather with butter :^) ]

7. Store in refrigerator. To reheat, just place in a toaster oven on “Toast” for 4 or 5 minutes. Enjoy!


Per Biscuit:
Only 1.2 carbs!

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MEDUSA'S LOW-CARB CHOCOLATE MACAROONS RECIPE

Medusa's Low-Carb Chocolate Macaroons Recipe!

Only 1.25 net carbs each!
325 degrees F. for 15 minutes
Yield: 2 dozen macaroons

INGREDIENTS:

8 tablespoons liquid egg whites (OR the equivalent of 4 large egg whites)

1 cup granular sugar substitute (Sugar Twin or Splenda)

¾ teaspoon coconut extract

1-1/2 tablespoons sugar-free or low-cal chocolate syrup (can be found in diabetic or sugar-free section in grocery store)

3 rounded tablespoons unsweetened cocoa

1-3/4 cups unsweetened coconut (medium grind)


DIRECTIONS:

1. Line a baking sheet with parchment paper and heat oven to 325 degrees F.

2. In a medium bowl, thoroughly mix the coconut with the cocoa and set aside.

3. On medium speed with an electric mixerand in a glass or metal bowl (not plastic), beat the egg whites until soft peaks form. Keep the mixer on medium speed and gradually add the 1 cup of granular sugar substitute. Continue beating until the egg whites are stiff.

4. With a stiff spatula or wooden spoon, stir into the beaten egg whites the coconut extract and chocolate syrup until thoroughly mixed.

5. Now gradually stir the cocoa/coconut mixture into the egg-white mixture until well blended.

6. With a teaspoon, drop a slightly rounded teaspoonful of the batter onto the parchment paper. As these macaroons do not spread during baking, you do not need to leave much space between the macaroons.

7. Bake at 325 degrees F for 15 minutes to set the macaroons.

8. Remove macaroons from oven and let cool on the baking sheet. For a firmer and longer-lasting treat, keep stored in the freezer (see note below).

*NOTE: Out of the oven, the macaroons have a soft texture but I freeze the ones I make for myself as I enjoy the harder texture of the frozen macaroon (and it also lasts a lot longer!).

Per Macaroon:

Carbohydrates: 2.5 grams
Fiber: 1.25 grams
NET Carbohydrates: 1.25 grams
Protein: 1.0 grams
Fat: 3.75 grams
Calories: 47

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MEDUSA'S LOW-CARB CINNAMON SWIRL BISCUITS

Medusa's Low-Carb Cinnamon Swirl Biscuits

Only 1.30 carbs each!

350 degrees F. for 17 minutes
Yield: 15 – 2” biscuits

INGREDIENTS:

3 eggs
1/4 cup water
½ cup whipping or heavy cream
3 tablespoons oil (not olive oil)
1-1/2 cups soy/soya protein powder OR vanilla whey protein powder (NOT soy flour or almond flour!)

2 tablespoons baking powder
1-1/2 cups Splenda (or any other granulated sugar substitute)

1/4 cup butter, melted
2 tablespoons cinnamon
1/4 cup Splenda (or any other granulated sugar substitute)

DIRECTIONS:

1. Line a baking sheet with parchment paper and heat oven to 350 degrees F. (180 degrees C.).

2. In a medium bowl, add the eggs, water, whipping cream and oil. Mix thoroughly with a whisk.

3. In a small bowl, mix thoroughly together the soy or whey protein powder, baking powder, and the 1-1/2 cups of Splenda.

4. Gradually stir the dry mixture into the egg mixture, stirring quickly until the mixture is just blended. Be careful not to overmix. The mixture should be the consistency of muffin or tea-biscuit dough.

5. Melt the ¼ cup of butter, and then add the cinnamon and ¼ cup of Splenda to the melted butter. Mix thoroughly.

6. Pour the butter/cinnamon/Splenda mixture on top of the batter mixture, and gently fold into the batter, just until the butter/cinnamon/Splenda mixture is lightly swirled through the batter.

7. Working quickly, with a tablespoon drop two rounded tablespoonfuls of the batter onto the parchment paper to form each biscuit. As the biscuits do not spread very much during baking, you can place the tablespoonfuls fairly close together.

8. Bake at 350 degrees F. for 17 minutes, then remove from oven and let cool on the baking sheet. [Note: Even right out of oven, toast lightly before eating, and slather with butter :^) ]

9. Store in refrigerator. To reheat, just place in a toaster oven on “Toast” for 4 or 5 minutes. Enjoy!

Per Biscuit: Only 1.3 carbs.

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