1 – Coconut Layer Cake

INGREDIENTS

• 8 large Eggs (Whole)
• 1 1/2 cups Sucralose Based Sweetener (Sugar Substitute)
• 3 tsps Coconut Extract
• 2/3 cup Whole Grain Soy Flour
• 1 tsp Baking Powder (Straight Phosphate, Double Acting)
• 6 large Egg Whites
• 2 cups Unsalted Butter Stick
• 1/4 tsp Salt
• 2/3 cup Dried Coconut

DIRECTIONS

1. Heat oven to 350°F. Grease two 8-inch cake pans; line bottoms with parchment paper; then grease the paper.  Melt 1/2 cup butter and set aside.  Place remaining butter (1 1/2 cups) on a plate, cut it into 1 Tbsp portions, and keep it at room temperature.
2. With an electric mixer on high, beat whole eggs, 3/4 cup sugar substitute and 1 tbsp coconut extract until ribbons form, about 5 minutes.
3. In three additions cup sift soy flour, baking power and salt over egg mixture; fold in with a rubber spatula to combine.
4. Fold in 1/2 cup melted butter.  Then pour batter into prepared pans.
5. Bake for 22 minutes until cake springs back in middle when lightly touched.  Cool in pans on wire racks 5 minutes. Line racks with paper towels and invert cake layers.  Gently peel off parchment and cool completely.
6. For frosting: in a double boiler or a bowl placed over simmering water, whisk egg whites, 3/4 cup sugar substitute and salt until temperature reaches 130°F. Transfer whites to mixing bowl and beat on high speed until cool and fully whipped. Reduce speed to medium and beat in 1 1/2 cups room temperature butter 1 tablespoon at a time until well combined, thick and creamy, about 10 minutes – do not rush the process.
7. Place one cake layer on serving plate. Mix 1 cup frosting with half the coconut (1/3 cup); frost bottom layer.  Place top cake layer over bottom layer.  Cover top and sides with remaining frosting and pat remaining 1/3 cup coconut over frosting.  Optional:  toast coconut (3-5 minutes at 350°F).  Makes 12 servings.

2 – Cuisine Brownies

INGREDIENTS

• 4 oz Unsweetened Baking Chocolate Squares
• 1/2 cup Unsalted Butter Stick
• 1/2 cup Heavy Cream
• 5 large Eggs (Whole)
• 1 cup Sucralose Based Sweetener (Sugar Substitute)
• 2 tsps Baking Powder (Straight Phosphate, Double Acting)
• 4 1/2 servings Atkins Flour Mix

DIRECTIONS

1. Pre-heat oven to 325°F.
2. Place the unsweetened chocolate and butter together in a bowl and microwave on high power for approximately 2 minutes until chocolate is melted.  Whisk in heavy cream.
3. In a separate bowl, add the eggs and 1 cup of granular sugar substitute.  Beat together using an electric mixer until mixture is just blended.  Reduce mixer to low speed and then blend in the chocolate mixture.
4. With a wooden spoon, mix in the baking powder and 1 1/4 cups low-carb baking mix.
5. Coat 8 x 8 inch pan with non-stick vegetable oil spray and spread batter evenly into pan.
6. Bake at 325°F for 30-35 minutes or until done (toothpick inserted in the center comes out clean). (Do not over-bake or brownies will be dry and hard.)
7. Once cooled, cut into 5 rows by 5 rows to make 25 brownies.

3 – Cuisine Cookies

INGREDIENTS

• 1 tsp Baking Powder (Straight Phosphate, Double Acting)
• 1/2 tsp Salt
• 1 cup Salted Butter Stick
• 1 cup Sucralose Based Sweetener (Sugar Substitute)
• 2 tsps Vanilla Extract
• 2 large Eggs (Whole)
• 6 oz Sugar Free Chocolate Chips
• 6 servings Atkins Flour Mix

DIRECTIONS

Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe; you will need 2 cups but the recipe makes 3.  Changing the serving sizes on this recipe will alter the amount of flour needed so be sure to adjust.  Save any remaining in an airtight container in the refrigerator.

1. Preheat oven to 375°F.
2. Blend all dry ingredients together in a small mixing bowl, set aside.
3. Mix melted butter, sugar substitute and vanilla at medium speed with an electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Gradually add dry ingredient mixture, beating until blended. Gently mix in chocolate chips with a wooden spoon or spatula.
4. Spoon rounded teaspoonfuls of cookie dough onto a cookie sheet coated with non-stick vegetable oil spray. Gently flatten cookies by pressing with hand or spatula.  You should have 36 cookies total.
5. Cook at 375° F for 10 to 12 minutes or until done or until lightly browned. Remove from baking sheet and place cookies on a wire rack to cool. (Do not overbake cookies or they will be dry and hard.)  Each cookie is one serving.