At Elegant Cook Notes, M-J has recorded a few of her original recipes
for low-carbohydrate dishes with easy-to-follow photos and general descriptions of her methods.
©M-J de Mesterton 2012
Archive for the ‘Elegant Low-Carb’ Category
M-J’s Elegant Low-Carb Dishes
In Elegant Cook, Elegant Cooking, elegant cuisine, Elegant Gourmet, Elegant Low-Carb, Elegant Salad, elegant survival on 20/02/2012 at 7:12 amLow-Carb and Gluten-Free Breads from Julian Bakery
In Cuisine, Diabetic Diet, Diet, Diet Food, Elegant Bakery, Elegant Bread, Elegant Gourmet, Elegant Gourmet Bread, Elegant Living, Elegant Low-Carb, elegant survival, Gluten-Free on 09/01/2012 at 6:32 amSmart Carb #1
Sprouted, High-Protein Bread, Unsweetened and Flavorful. more…
Manna From Heaven
Manna from Heaven
All Sprouted – Vegan, Yeast Free, Sugar Free, and Low Carb. more…
Amazing Sourdough
Amazing Sourdough
This is a low calorie, low carb sourdough sliced loaf bead that only has 60 calories. more…
CHECK the AVAILABILITY MAP: enter your zip-code to find Julian Bakery products in your area. If this process yields no results, Julian Bakery ships its fantastic bread products, and has shipping deals if you order six loaves or more sent to your home. What a wonderful breakthrough for those of us on permanent low-carb regimens and for those who have digestive disorders. Imagine having grilled cheese sandwiches with bread that contains one net-carbohydrate per slice!
M-J’s Low-Carb Cupcakes
In Coconut Almond Cake, Coconut Cupcakes, Elegant Cupcakes, Elegant Low-Carb, Low-Carb Cupcakes, Low-Carb Recipe, M-J's Original Recipes on 05/01/2011 at 1:53 pm
M-J’s Elegant Low-Carb, High-Protein Cupcakes
One-half cup of ground almonds
One-third cup of unsweetened coconut
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)
Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites.
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.
When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag.
Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011
One-half cup of ground almonds
One-third cup of unsweetened coconut
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)
Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites.
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.
When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag.
Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011
M-J’s Low-Carb Cupcakes
In Coconut Almond Cake, Coconut Cupcakes, Elegant Cupcakes, Elegant Low-Carb, Low-Carb Cupcakes, Low-Carb Recipe, M-J's Original Recipes on 05/01/2011 at 1:53 pm M-J’s Elegant Low-Carb, High-Protein Cupcakes
One-half cup of ground almonds
One-third cup of unsweetened coconut
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)
Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites.
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.
When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag.
Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011
One-half cup of ground almonds
One-third cup of unsweetened coconut
One-half cup of thick, full-fat coconut milk
One tablespoon of butter
One teaspoon of baking powder
A fourth-teaspoon of salt
Two egg-whites, whipped until peaks form
Two tablespoons of unbleached, all-purpose flour
One-half cup of granulated Splenda (Trademark)
Butter the insides of sections in a mini-muffin pan.
Mix together all ingredients until well-blended. Gradually fold-in the stiffly-beaten egg-whites.
Put an equal amount of the resultant batter into each mini-muffin tin.
Bake for twenty or thirty minutes in a hot oven, until the edges of your mini-cupcakes are brown.
When the cupcakes are cool, gently remove from the mini-muffin pan with a dull butter-knife.
Frost these if desired. I use an icing made with cream cheese, vanilla, Splenda and a small amount of yoghurt to make it creamy before spooning the frosting into an icing-bag.
Recipe and Photo are Copyrighted Material by M-J de Mesterton ©2011
