300 Low-Carb Slow Cooker Recipes (56 page)

This has enough carbs that it's not Induction food, and it probably shouldn't be a staple. But it's a magnificent treat: sweet and spicy and moist. With as much protein per slice as 4 eggs, it'll keep you full for a long, long time. It would make a great breakfast for egg-resistant kids! Since there are only two in my household, I cut it into slices, put each in a zipper-lock bag, and freeze them, so I have a treat with my tea whenever I like.

2 1/4 cups (252 g) almond meal, divided

1 1/2 cups (240 g) vanilla whey protein powder

1/2 cup (115 g) egg white powder

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons guar or xanthan

1 cup (240 g) erythritol or xylitol

1 cup (25 g) Splenda

1 1/2 teaspoons salt

1 1/2 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1 cup (225 g) coconut oil, melted

4 eggs

1 can (15 ounces, or 425 g) pumpkin purée

2/3 cup (160 ml) water

1 cup (120 g) chopped walnuts

Heavily grease your Bundt pan. Use 1/4 cup (28 g) of the almond meal to flour the pan.

In a big mixing bowl, combine all the dry ingredients, from the remaining 2 cups (224 g) almond meal through the ginger. Stir everything together until it's all evenly distributed. Break up any big lumps of stuff.

In another bowl, whisk together the melted oil, eggs, pumpkin purée, and water. Dump this mixture into the dry ingredients and whisk it all together, making sure there are no pockets of dry stuff anywhere.

Now whisk in the walnuts.

Scrape the batter into the prepared Bundt pan. Place the pan in your slow cooker, cover, and turn it on to high. Cook for 2 1/2 to 3 hours or until a wooden skewer inserted halfway between the walls of the pan comes out clean.

Uncover the slow cooker and turn it off. Let the pumpkin bread cool there until you can handle the pan without burning yourself. Then remove from the slow cooker and turn it out on a wire rack to finish cooling.

Yield:
16 slices, each with: 360 calories, 24 g fat, 27 g protein, 13 g carbohydrate, 2 g dietary fiber, 11 g usable carbs.

Caramel Mocha Latte

This isn't a baked good, but it would be good with them! And I couldn't figure out where else to put it.

12 cups (2.8 L) brewed coffee

3 cups (700 ml) heavy cream

1/2 cup (120 g) sugar-free chocolate coffee flavoring syrup

1/2 cup (120 g) caramel sugar-free coffee flavoring syrup

Just combine everything in your slow cooker and keep it on low to serve.

Yield:
12 generous servings, each with: 210 calories, 22 g fat, 1 g protein, 3 g carbohydrate, 0 g dietary fiber, 3 g usable carbs.

chapter twelve
Just A Few Extras . . .

This is where I've tucked the recipes that you need to make other recipes but that aren't, themselves, slow cooker stuff. It just seemed easiest to put them all in one place, you know? Most of these have appeared in one or more of my previous cookbooks. And by the way, we didn't count these toward your grand total of 300 slow cooker recipes—that's why they're extras.

Chicken Chips

Every time I mention on Facebook that I've made these, someone asks for the recipe. It's so simple and so good! Just take the skin you've peeled off any chicken and any chunks of fat, too, and spread them on your broiler rack. Slide them into the oven at 350°F (180°C, or gas mark 4) and let them roast for 15 minutes or so until they're brown and crisp. Salt them and eat them like chips. That's all. You'll wish you could buy sacks of extra chicken skin!

My MasterCook doesn't have a nutritional listing for just chicken skin, but these have no carbs. They're a good source of gelatin, too, which is great for your joints, hair, nails, and skin.

Dana's No-Sugar Ketchup

This recipe has appeared in all my cookbooks because ketchup is an essential ingredient in so many recipes, but store-bought ketchup usually has so much sugar. Recently, commercially-made low-carb ketchup has been appearing in the grocery stores. If you can get this, do so because food processors can get ingredients the home cook cannot, so store-bought low-carb ketchup is lower in carbs than this. If you can't find low-carb ketchup, however, this is easy to make, tastes great, and is about half the carbs of regular ketchup. Be aware that recipes that list ketchup as an ingredient are analyzed for this homemade version, so if you use commercial low-carb ketchup, the carb counts will be a tad lower.

6 ounces (170 g) tomato paste

2/3 cup (160 ml) cider vinegar

1/3 cup (80 ml) water

1/3 cup (8 g) Splenda

2 tablespoons (20 g) minced onion

2 cloves garlic

1 teaspoon salt

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon pepper

Put everything in your blender and run it until the onion disappears. Scrape it into a container with a tight lid and store it in the refrigerator.

Yield:
Makes roughly 1 1/2 cups, or 12 servings of 2 tablespoons, each with: 15 calories, trace fat, 1 g protein, 5 g carbohydrate, 1 g fiber, 4 g usable carbs.

Cocktail Sauce

You'll need this for the
Easy Party Shrimp
on
page 27
!

1/2 cup (120 g)
Dana's No-Sugar Ketchup
(
page 332
) or purchased low-carb ketchup

2 teaspoons prepared horseradish

1/4 teaspoon Tabasco sauce

1 teaspoon lemon juice

Combine all ingredients in a bowl and mix well.

Yield:
Makes about 1/2 cup. The whole batch contains: 142 calories, 1 g fat, 5 g protein, 36 g carbohydrate, 6 g dietary fiber, 30 g usable carbs. Good thing you'll be sharing it! You can drop this carb count considerably by using commercially-made low-carb ketchup.

Florida Sunshine Tangerine Barbecue Sauce

The name of this sauce is partly from the tangerine note, which is unusual and delicious, but the name is also from the fact that this sauce is at least as hot as the Florida sun! It's especially good on poultry. You can use this in any of the recipes that call for barbecue sauce, or you can use the Kansas City–style sauce on the following page—this one's lower carb, but less traditional. Or for that matter, you can use the newly available bottled low-carb barbecue sauce. You won't hurt my feelings.

12 ounces (355 ml) Diet Rite Tangerine Soda

1/4 cup (6 g) Splenda

1 tablespoon (8 g) chili powder

2 teaspoons black pepper

1 teaspoon ginger

1 teaspoon dry mustard

1 teaspoon onion salt

4 cloves garlic, crushed

1/2 teaspoon cayenne

1/2 teaspoon coriander

1/2 teaspoon red pepper flakes

1 bay leaf

1/2 cup (120 ml) cider vinegar

1 tablespoon (20 g) sugar-free imitation honey

1 tablespoon (15 ml) Worcestershire sauce

3/4 cup (180 g)
Dana's No-Sugar Ketchup
(
page 332
) or purchased low-carb ketchup

Pour the soda into a nonreactive saucepan and turn the heat under it to medium-low. While that's heating, measure the other ingredients into the sauce. By the time you get to the ketchup, it should be simmering. Whisk everything together until smooth and let it simmer over lowest heat for a good 10 to 15 minutes.

Yield:
Makes about 3 cups, or 24 servings of 2 tablespoons, each with: 11 calories, trace fat, trace protein, 3 g carbohydrate, trace dietary fiber, 3 g usable carbs. (Analysis does not include the polyols in the imitation honey.)

Dana's “Kansas City” Barbecue Sauce