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Delicious And Healthy Low Carb Diet Recipes

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My name is Ark. I am an Indian freelance writer. I write health and food from a young age. I have some stories, poems that I will publish in

Chocolate Apple Bars

Chocolate Apple Bars

Recipe : Chocolate Apple Bars

Your kitchen will be filled with the heady aromas of chocolate and cinnamon when you bake up these wonderful, chewy bars. They're perfect for a lunch-bag treat.

Makes 8 servings

1 cup minus 1 tablespoon whole- wheat flour
1/2 cup + 1 tablespoon all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup firmly packed dark brown sugar
1/4 cup reduced-calorie tub margarine
1 cup unsweetened cinnamon-flavored applesauce
1 small McIntosh apple, pared, cored and finely chopped
1/2 cup + 2 tablespoons golden raisins
3 ounces quick or old-fashioned oats
1 ounce semisweet chocolate mini morsels

Preheat oven to 350o F. Spray an 11 x 17" baking pan with nonstick cooking
In medium bowl, whisk together whole-wheat and all-purpose flours, baking soda,
cinnamon, nutmeg and salt; set aside.
In large bowl, with electric mixer on high speed, beat sugar and margarine until
light and fluffy. Gradually add flour mixture, alternating with applesauce, until
blended. Stir in apple, raisins, oats and chocolate morsels.
Spread batter evenly into prepared pan. Bake 30-40 minutes, until golden. Cool
completely on wire rack before cutting into 8 equal bars.

SERVING (1 BAR) PROVIDES: 1 1/2 Fats, 1 Fruit, 1 1/2 Breads, 50 Optional
Calories; 5 grams Fat, 4 grams Fiber.

PER SERVING: 253 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 300
mg Sodium, 50 g Total Carbohydrate, 4 g Dietary Fiber, 5 g Protein, 31 mg Calcium

Almond-Lime Torte

Almond-Lime Torte

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Recipe : Almond-Lime Torte

A not-too-sweet cake that goes beautifully with afternoon coffee or tea, as well as
after dinner, this features the characteristic Mexican flavors of lime and almond.

Makes 8 servings

1/4 cup granulated sugar
Zest of 1 lime
6 graham crackers (21/4" squares), broken into bite-size pieces
2 ounces blanched almonds
2 teaspoons unsalted stick margarine, melted
2 egg whites, at room temperature
Pinch cream of tartar
3/4 cup egg substitute
1/2 teaspoon almond extract
1 teaspoon confectioners sugar

Preheat oven to 350oF. Adjust oven rack to divide oven in half. Spray 8"
springform pan with nonstick cooking spray.
In food processor or blender, combine granulated sugar and zest; process until
finely ground. Transfer sugar mixture to small plate; set aside.
In food processor containing sugar mixture residue, combine graham crackers
and almonds; process until finely crumbled (do not let mixture become too
powdery). Transfer crumb mixture to small bowl. Add margarine; toss to moisten
evenly. Set aside.
In medium bowl, combine egg whites and cream of tartar; with electric mixer on
high speed, beat until stiff but not dry. Set aside.
In separate medium bowl, combine egg substitute and almond extract; with
electric mixer on medium speed, beat, adding reserved sugar mixture 1
tablespoon at a time, 5 minutes, until fluffy. Fold in reserved crumb mixture.
Fold egg white mixture into egg substitute mixture; transfer to prepared pan.
Bake 25-30 minutes, until toothpick inserted in center comes out clean. Transfer
torte to wire rack; let stand 10 minutes. Strain confectioners sugar through small
sieve over torte; let cool completely.

EACH SERVING (1/8 OF CAKE) PROVIDES: 3/4 Fat, 1/2 Protein, 1/4 Bread, 35
Optional Calories

PER SERVING: 115 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 84 mg
Sodium, 12 g Total Carbohydrate, 1 g Dietary Fiber, 5 g Protein, 28 mg Calcium

VARIATION: Buttery Almond-lime Torte: Substitute 2 teaspoons sweet butter,
melted, for the margarine; reduce Fat Selection to 1/2 and increase Optional Calories
to 45.

This content is for informational purposes only and does not substitute for formal and individualized diagnosis, prognosis, treatment, prescription, and/or dietary advice from a licensed medical professional. Do not stop or alter your current course of treatment. If pregnant or nursing, consult with a qualified provider on an individual basis. Seek immediate help if you are experiencing a medical emergency.

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