Low Carb Strawberry Cream Cheese Muffins

I created this recipe from a 'regular' one. My husband calls it 'low carbing' them. These don't always work out very well but this one turned out fantastic! I figure there are about 4 carbs per muffin when all is said and done. I ate one warm from the oven and they are really good but if you wait until the next day, they are even better! I think it gives the almond flour time to meld with the cream cheese.

Batter:

2 C Almond flour

12 packets of Stevia or the equivalent of 1/2 C sugar

2 tsp. baking powder

1/2 tsp salt

Mix these together in a bowl then add:

2 eggs, beaten - less 2 Tbl beaten egg to be used in the cream filling

1/4 C olive oil

1/2 C cream

1 tsp. vanilla

Cream cheese filling:

6 oz. cream cheese 

8 packets stevia or 1/3 C sugar equivalent

2 Tbl beaten egg

1 tsp. Vanilla

Cinnamon streusel:

1/4 C almond flour - next time I might just used regular flour since I didn't really like the way this part turned out.

6 packets of stevia or 1/4 C sugar equivalent

1 tsp. cinnamon

2 Tbl cold butter

Strawberries cut into small chunks.

Preheat the oven to 400 degrees. Layer the ingredients into the muffins cups. This will make about 12 muffins. First add about a tablespoon dollop of batter. Next put about a teaspoon of cream cheese filling. Then top with a few strawberry chunks and a bit of streusel. Repeat one more time and pop in the oven for 20-25 minutes.

I think there are about 5 grams of carbohydrates per muffin.

Berry Cream Cheese Pudding Dessert

Almonds, finely chopped (about 1-1/4 cups)
1/4 cup sugar substitute
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cream
1 tub (8 oz.) COOL WHIP Lite Whipped Topping or use your own whipped cream sweetened with sugar substitute, thawed, divided
4 cups fresh strawberries or any other low carb fruit, halved
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Sugar Free Instant Pudding
2 cups cream mixed with 1 1/2 cups water

Make It

Mix chopped almonds, sugar substitute and butter; press onto bottom of 13x9-inch pan. Bake at 400 degrees for fifteen minutes and then refrigerate until cool and ready to use.
Beat cream cheese and 2 Tbsp. cream in large bowl with whisk until blended. Stir in half the  Lite COOL WHIP; spread over crust. Top with berries. Beat pudding mixes and 3-1/2 cups cream and water mixture with whisk for 2 min.; pour over berries. 
Refrigerate 4 hours. Spread with remaining Lite COOL WHIP just before serving. 

Ham Roll-ups

These are great little appetizers. That great thing is that really have no carbs in them or at least very little.

One pound of sliced lunch meat ham.

Small dill pickles or large ones quartered lengthwise.

Cream cheese

So how easy this can be?!?

Peel off the ham slices one at a time and dry them with a paper towel.

Spread the ham with softened cream cheese.

Put a slice of the quartered pickle on one end and roll it up.

Insert toothpicks into the rolled ham and slice between them.

Viola! Ham Roll-ups! Enjoy!

These are a great hours d'ouvre to bring to.a party. At least you won't feel guilty about eating these.

Cranberry Cream Cheese Holiday Salad

• 1 1/2 cups crushed Almonds
• 4 1/2 tablespoons Splenda
• 3/4 cup butter, melted
• 1 tsp salt
• 1 cup Splenda
• 2 (8 ounce) packages cream cheese
• 1 (8 ounce) container frozen lite whipped topping, thawed
• 1 (6 ounce) package sugar free Jello brand raspberry flavored gelatin
• 2 cups boiling water
• 1 (16 ounce) package frozen raspberries
• 8 ounces of cranberries (chopped)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Mix together the almonds,1 tsp salt,  4 1/2 tablespoons Splenda and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
2. In a medium bowl, beat the Splenda and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
3. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries and chopped cranberries then stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.