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Dixie Diner Low Carb Recipes

Low Carb Cinnamon Rolls Low Carb Cinnamon Rolls

Makes 6 "muffin cup" style low carb cinnamon rolls. Recipe may be doubled.

Ingredients:

Preheat oven to 375 degrees. Coat a 6 cup muffin tin pan or 6 foil bakery cup liners with non-stick cooking spray. Spray one side of 2 pieces of plastic wrap (approx. 12" x 14" length).

In medium sized bowl, place flour, sugar substitute, salt and baking powder. Stir with whisk until well mixed. Add butter and cut in with whisk or pastry blender for a minute or two, until dough resembles coarse crumbs. Make a well in center of dough and add sour cream and water. Stir in with fork lightly and form a dough ball. Knead a couple times until smooth. Place dough ball in center of one piece of plastic wrap, sprayed side up. Press dough ball down and square off dough edges to form rectangle. Cover with second piece of plastic wrap, sprayed side down. Roll or press out evenly to approximately 12" by 10" rectangle. Remove top piece of plastic wrap and spoon or brush on the melted butter. Sprinkle the cinnamon mixture over buttered dough.

Using edge of plastic wrap, from 12" side, gently roll dough over and over to form a "roll". Gently cut into 6 2-inch pieces and stand each piece up in muffin cup. Bake FOR JUST 10 MINUTES. Rolls only lightly brown on edges and will be soft to touch. DO NOT OVER BAKE.

Let rolls cool in pan for a few minutes. Enjoy warm. Freeze leftovers. If leftover rolls harden up, simply sprinkle on all sides with water and reheat in microwave for a few seconds. Rolls will soften up nicely. Variation: For Pecan-Cinnamon Rolls, sprinkle 1/3 cup chopped pecan bits over cinnamon/butter layer before rolling and cutting.



Low Carb Potato SoupLow Carb Potato Soup

Ingredients:

  • 1 inner packs - Instant Mashers any flavor
  • 1/4 cups - onion, chopped (approx. 1/2 small onion)
  • 4 cups - chicken broth (like a 32 oz. container chicken stock/broth)
  • 2 Tablespoons - butter
  • 1/4 cup - cream (or sour cream)*
  • 1/4 teaspoon - ground black pepper (or to taste)
  • 1/2 teaspoon - Thick It Up Low Carb Thickener - (optional)**

Brown the onions in the butter in a medium size sauce pan or 5 cup pot over medium high heat for 3- 5 minutes or until lightly browned.
Add the chicken broth and black pepper. Stir and bring to a boil. Reduce heat and whisk in the Mashers. For thicker soup, whisk in the Thick It Up thickener. Simmer for 5 minutes, whisk in the cream and serve.
Makes 4 - 10 ounce (1-1/4 cup) servings. 5 net carbs per serving.
For reduced fat/calorie version:
*Fat free sour cream may be substituted if desired. Like a thick potato soup?
** if a thicker soup is desired, whisk in Thick It Up low carb thickener



Low Carb Chocolate TorteLow Carb Chocolate Torte

Ingredients:

  • 1/2 cup - Carb Counters Low Carb White Cupcake and Frosting Mix
  • 2 whole large or extra large eggs (or 4 egg whites - 1/2 cup)
  • 1/3 cup - sour cream (regular or fat free)
  • 1 frosting packet (included in the cake mix)
  • 8 oz - block of cream cheese, softened (regular or fat free)
  • 6 Tablespoons - unsalted butter, softened

Preheat Oven to 350 degrees. Coat a 9" x 13" baking pan with non-stick coating spray.

In medium size mixing bowl, prepare cake mix batter according to label directions and pour into baking pan instead of the cupcake tins. Smooth out evenly. Bake for 12-15 minutes or just until toothpick inserted in center comes out clean. Do not over bake. Cool for 15 minutes.

In small mixing bowl, add the frosting packet, softened cream cheese and butter. Mix with spoon until smooth and creamy.*

Cut the cake into 3 - 4" wide pieces . Place first cake piece onto serving plate or aluminum foil and lightly spread 1/2 cup frosting evenly over it and repeat layers with other two pieces. Refrigerate. Serve chilled or at room temperature. Freeze leftovers within 4 days. Freeze tightly wrapped for up to one month. Makes 9 - 1" wide servings, 5 -1/2 net carbs per serving. Enjoy!

Like extra sweet frosting? Stir any low carb sweetener -equal to 1/2 cup sugar -into the frosting/cream cheese.



Low Carb Coconut TorteLow Carb Coconut Torte

Ingredients:

Preheat Oven to 350 degrees. Coat a 9" x 13" baking pan with non-stick coating spray.

In medium size mixing bowl, prepare cake mix batter according to label directions, add the coconut flavoring or ground coconut and pour into baking pan instead of the cupcake tins and smooth out evenly. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Cool for 15 minutes and chill in fridge for at least 30 minutes.

In small mixing bowl, add the frosting packet, softened cream cheese and butter. Mix with spoon until smooth and creamy.*

Cut the chilled cake into 3 - 4" wide pieces . Place first cake piece onto serving plate or aluminum foil and lightly spread 1/2 cup frosting evenly over it, sprinkle 1/4 of the coconut flakes over frosting and repeat layers with other two pieces. Sprinkle remaining unsweetened coconut over cake. Serve chilled or at room temperature. Freezes well for up to one month. Makes 9 - 1" wide servings, 3 net carbs per serving. Enjoy!

Like extra sweet frosting? Stir additional low carb sweetener -equal to 1/2 cup sugar -into the frosting/cream cheese.



Patriotic BerriesPatriotic Berries

Ingredients:

Rinse and pat dry the strawberries and wrap them in paper towels to remove excess moisture.

In one small bowl, place the food coloring and 1/4 cup of Spoonful. Stir with spoon to evenly blend in the color. Place 3/4 cup Spoonful in a medium size bowl. If preparing to use later, or to take to a get together, have a larger storage container with lid handy. Holding a berry by the top, with spoon coat the berry up to 3/4 of the top with the spoonful, twisting to coat all sides. Dip the berry tip into the blue colored Spoonful to coat as pictured and carefully set onto a plate or the storage container. Repeat with each berry and chill until ready to serve. Enjoy!



Bakesquick Low Fat Cheese Bread RoundsBakesquick Low Fat Cheese Bread Rounds

Ingredients:

  • 1 cup - Carb Counters Bakesquick
  • 1/4 cup - Shredded sharp cheddar cheese
  • 1/4 cup - Parmesan or your favorite blend of shredded cheeses
  • 2 Large or Extra large egg whites

Preheat Oven to 350 degrees. Spread a sheet of parchment paper on a cookie sheet or pizza pan, (or coat the surface with non-stick cooking spray.)

Combine all four ingredients in a mixing bowl and stir until well blended. Form into 6 rounded Tablespoon size balls and place 4" apart on cookie sheet. Using a piece of plastic wrap, press balls down to 4" wide rounds. Bake for 12-15 minutes until light golden brown. Cool on rack. Makes 6 flat bun size rounds, 1 net carb each, 49 calories and just 3 grams of fat.

Variations:

  • Add 1/2 teaspoon Italian Seasoning
  • Add 1 teaspoon dried chives
  • Add 1/2 teaspoon caraway seeds and 1/2 teaspoon dried onion
  • Add 1/2 teaspoon dried herb blend along with 1/4 teaspoon dried onion
  • Add 1/2 teaspoon dried dill and 1/4 teaspoon dried onion



  • Bakesquick Low Carb Pizza CrustBakesquick Low Carb Pizza Crust

    Ingredients:

    Preheat oven to 425 degrees. Coat a 12" pizza pan with non-stick cooking spray (or use parchment paper).

    Combine all ingredients with 1/2 cup water or slightly more - enough water to mix in well and make a soft and pliable dough ball. Place dough ball in center of pan and using plastic wrap, sprayed on one side, with sprayed side down, press out dough to evenly coat the bottom of the pan. Smooth outside edges. Bake in oven for 7 minutes, remove and top with your favorite low carb sauce, pepperoni and/or veggies and cheese. Place back in oven and bake for 10 - 12 more minutes or until pizza is bubbly and brown. Ovens may vary. Cool for 5 minutes, slice and use spatula to remove pieces. Makes 8 servings, just 2 -1/2 carbs each.



    Low Carb Bakesquick Bakery-Style Blueberry Cream MuffinsLow Carb Bakesquick Bakery-Style Blueberry Cream Muffins

    Ingredients:

    Preheat oven to 350 degrees. Spray a 6 tin muffin pan with non-stick coating.

    In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add all other ingredients except blueberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended. With spoon, carefully fold blueberries into bowl mixture and spoon into muffin tins. Muffin tins will be full.

    Sprinkle crumbled topping over muffins and bake for 18-20 minutes - until tops are light brown or until toothpick comes out clean when placed in center. Keep refrigerated. Muffins may be frozen for up to 2 months. Enjoy! 5 net carbs per muffin.

    Variations:

  • Blueberry Walnut Muffins; Add 1/4 cup small chopped walnut pieces
  • Blueberry Lemon Muffins: Add 1 teaspoon lemon extract
  • Blueberry Coconut Muffins: Add 1/4 cup unsweetened coconut
  • Blueberry Cranberry Muffins: Use 1/4 cup frozen blueberries and 1/4 cup chopped cranberries


  • Low Carb All Natural Double Berry Streusel-Topped MuffinsLow Carb All Natural Double Berry Streusel-Topped Muffins

    Ingredients:

    Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping (if desired) remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except berries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Mix berries lightly into batter and spoon into baking cups or tins. Muffin cups/ tins will be full.

    Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will feel soft and not quite firm when lightly pressed in center. Refrigerated leftovers. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 big bakery style streusel-topped muffins.

    Variations: (adds 1 net carb per muffin)

  • For double berry Walnut Muffins, add 1/4 cup mini chopped walnuts
  • For Coconut double berry muffins, add 1/4 cup unsweetened coconut
  • For Coconut Almond Muffins, add 1/4 cup sliced almonds
  • For Triple Berry, use raspberries, strawberries and blueberries


  • Fat Free Low Carb MousseFat Free Low Carb Mousse

    Ingredients:

    Following the fat- free fluffy frosting directions on the frosting mix packet, whip frosting with 1/2 cup water until soft peaks form and whisk in the Mousse Mix. Stir in the Greek yogurt and chill. Garnish top with berries as as shown or shaved low carb chocolate if desired. Makes 6- 1/3 cup servings. 3 net carbs per serving. Keeps in fridge for up to a week. Also makes a great low carb fat-free mousse frosting. Enjoy.



    Low Carb PopoversLow Carb Popovers

    Ingredients:

    Move oven rack to medium position. Preheat oven to 375 degrees. Coat 6 tins in a muffin pan (or spray the foil/paper muffin tin inserts) with non stick cooking spray.

    In a medium size saucepan, melt the butter and whisk in the water. Heat just until bubbles appear around the edges. DO NOT BOIL. Or, heat butter and water in microwave for 30 seconds or so (microwaves vary) just do not boil. Immediately whisk in the flour. Whisk vigorously for a minute to blend well. Remove from heat and let set for a minute to cool slightly. Add eggs and whisk vigorously again for just a minute until dough is smooth, creamy, and most of the little lumps have disappeared.

    Spoon or pour dough evenly into muffin tins. Tins will be about 3/4 full. Bake for 35 minutes. Note: "DO NOT PEEK." Leave oven door closed or you'll have "popunders". Let cool on wire rack for 10 minutes or until cool enough to handle.

    Popovers may be wrapped in plastic and kept in fridge for a week at a time or frozen for up to a month. Place in preheated 325 degree oven and re-heat for 10-15 minutes to serve warm.

    Variations:

    Stir in 2 Tablespoons herb mix to dough after mixing. Suggestions : 1 Tablespoon parsley, 2 teaspoons minced onion, 1 teaspoon minced garlic.

    Spoon cheese in middle of each popover just before baking: 1 Tablespoon grated cheese, like sharp cheddar, parmesan, Romano, Swiss, etc.

    For "pot pie" shells, bake popovers for 40 minutes. Cut a circle in the top and lift the lid off. Fill with your favorite pre-cooked pot pie filling, like chicken or beef and veggies. Replace the tops and place back in oven for a few minutes to heat thoroughly.

    Dessert Popover Variations:
    Lightly stir in 1-1/2 Tablespoons Sugar Not Spoonful or any low carb sweetener equal to a tablespoon and a half of sugar to the basic popover recipe after mixing the eggs in. Bake and fill with low carb custard, pudding or berries & whipped cream. Top with low carb chocolate syrup if desired.

    For cinnamon sugar (not) popovers, add 1/2 teaspoon cinnamon and 2 Tablespoons Sugar Not Spoonful to the dough after mixing the eggs in.

    For Dessert Puffs: Make a sweetened version in mini muffin pans - makes 18 puffs.



    No Bake Low Carb CheesecakeNo Bake Low Carb Cheesecake

    Ingredients:

    Prepare the graham cracker pie crust according to package directions. In medium size bowl, place the softened cream cheese. Shake the vanilla mixes to break up any clumps of dry mix and sprinkle on top of the softened cream cheese. Add 1/3 cup of water and whisk or stir until smooth and creamy. Spoon onto top of pie crust and freeze for 1 hour until set. Store in refrigerator or slice and freeze. Makes 8 servings, less than 1 net carb per serving. Gluten Free.

    Variations:

    For berry cheesecake, stir in 1/2 cup smashed fresh or frozen blueberries, raspberries or strawberries.
    For chocolate cheesecake, use Chocolate Flavored Carb Counters Power Shake Mix.
    For lemon version, add 2 teaspoons lemon flavoring or extract.
    For orange version, add 2 teaspoons orange flavoring or extract.
    For pecan-praline cheesecake, add 1/2 cup small chopped pecans.
    For coconut cheesecake, add 1/2 cup unsweetened coconut.
    Top with low carb fruit spread,if desired.



    Sugar (not) Drop CookiesSugar (not) Drop Cookies

    Ingredients:

    Preheat oven to 300 degrees. In medium size bowl, combine Sugar Not Spoonful, egg, butter and vanilla. Stir with spoon until creamy. Mix in Bakesquick . Drop by rounded teaspoonful's 2" apart on cookie sheet coated with non stick cooking spray or parchment lined. Bake for 20 minutes or until light golden brown. Cool and freeze. Delicious right out of the freezer. makes 3 dozen 2" cookies - less than 1/2 net carb per cookie.



    Rock 'n Roll Soft ServeRock 'n Roll Soft Serve

    Ingredients:

    Choose your flavor(s), combine the mix and ice/ice water in your blender and blend on high for 30 seconds. Spoon into dish and chill for 30 minutes or so if desired. Enjoy! Just 2 net carbs.



    Milk Chocolate & Raspberry Low Carb Cheesecake PieMilk Chocolate & Raspberry Low Carb Cheesecake Pie

    Ingredients:

    Preheat oven to 350 degrees. In medium sized bowl, combine Bakesquick, Power Shake Mix and melted butter. Stir with fork until well blended. Sprinkle over bottom of 9" pie pan. Using plastic wrap, press dough to cover bottom and sides of pie plate. Bake crust for 8-11 minutes until light brown. Chill.

    In medium sized bowl, place cream cheese, Chocolate Frosting Mix and 1/3 cup water. Stir with spoon until well mixed. Spread evenly over chilled pie crust and chill for 30 minutes to an hour. Serve with raspberries. Makes 8 servings 4 net carbs per serving.



    Simple No Carb Maple Syrup RecipeSimple No Carb Maple Syrup Recipe

    Ingredients:

    Place the Spoonful in a small saucepan. Add one cup of water, whisk and bring to a boil. Whisk in the Thick it Up and whisk for 30 seconds more or until it is well blended. Remove from heat and add maple flavoring. Mixture will continue to thicken as it cools. Store syrup in tightly closed jar or syrup pitcher covered with plastic wrap in the refrigerator. Reheat to serve if desired. Enjoy!

    Variations:

    Stir in 1 Tablespoon butter for added richness (will lighten syrup color)
    Add slightly more Thick It Up and/or Spoonful as desired for ice cream, yogurt or cake toppings.
    Add 1/4 cup finely-chopped walnuts for maple-walnut syrup or sauce topping.
    Add 1/4 cup chopped pecans for maple-pecan syrup or sauce topping.



    Extra Crispy Belgian Style WafflesExtra Crispy Belgian Style Waffles

    Ingredients:

    Combine all ingredients in bowl and whisk until well blended. Spray waffle iron with non stick cooking spray and heat. Spoon approx. 1/3 cup plus 1 tablespoon batter for each 4 x 4 Belgian Style Waffle grid, into pan. Close lid and cook until beeper goes off and gently press down risen waffle and bake for one more session, or until waffles are a deep golden brown, but not burned. Waffle irons vary. Freezes well. Just pop into toaster to warm up.

    Makes 6 waffles, 2 net carbs each.



    Raspberry & Cream MuffinsRaspberry & Cream Muffins

    Ingredients:

    Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray.

    In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble and set aside. Add all ingredients except raspberries to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Spoon raspberries lightly into mixture and spoon into baking cups or tins. Muffin cups/ tins will be full.

    Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will feel almost firm when lightly pressed. Keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin. Makes 6 bakery style muffins.

    Variations: (adds 1 net carb per muffin)

    For Raspberry Walnut Muffins, add 1/4 cup mini chopped walnuts
    For Coconut Raspberry muffins, add 1/4 cup unsweetened coconut
    For Coconut Almond Muffins, add 1/4 cup sliced almonds
    For Double Berry, use 1/4 cup raspberries and 1/4 cup blueberries



    Low Carb All Natural Maple Nut MuffinsLow Carb All Natural Maple Nut Muffins

    Ingredients:

    Preheat oven to 350 degrees. Spray a 6 tin muffin pan or foil/paper baking cups with non-stick cooking spray. In medium sized bowl, mix Bakesquick and Sugar Not Spoonful. For crumble topping remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon of the melted butter. Mix with fork to crumble, add the tablespoon of nut pieces, mix and set aside. Add all other ingredients except the 1/4 cup nuts to dry mix in bowl. Add 1/2 cup water and stir with spoon until well blended (about a minute). Add the nuts and mix lightly into the batter. Spoon batter into baking cups or tins. Muffin cups/ tins will be full.

    Sprinkle crumbled topping over muffins and bake for 18-20 minutes - muffins will be lightly browned; tops will still feel soft in the middle when lightly pressed. Do not overbake. Keep in fridge after one day. Muffins may be frozen for up to 2 months. 3 net carbs per muffin. Makes 6 bakery style muffins. Enjoy!



    Bakesquick BiscuitBakesquick "Light and Flaky" Biscuits

    Ingredients:

    Instructions: Preheat oven to 425 degrees. Coat a cookie sheet or muffin tins with non-stick cooking spray. In medium-sized bowl combine inner bag of mix, 1/2 cup warm water, 4 Tablespoons (1/2 stick) softened butter, and 1/3 cup cream or sour cream. Stir just until blended. Drop dough by approximately 2 heaping Tablespoons each on cookie sheet in 10 mounds, 2" apart or place in greased or coated muffin tins. Bake for 10-12 minutes. DO NOT OVER BAKE. Ovens may vary. 2 net carbs per standard size biscuit, or 3 net carbs per large size biscuit.

    Makes 10 regular size or 6 large size biscuits.



    Turkey in the Straw

    Ingredients:

    • 1/2 teaspoon - Black Pepper
    • 1/2 cup - Chopped Green Onions
    • 1/4 cup - Sherry Cooking Wine - Optional
    • 2 oz. - Pimentos - Drained
    • 4 oz. - Mushrooms - 8 oz. Fresh, Cooked
    • 1/4 package - Carvers Choice Cuts
    • 1/8 Frozen Phyllo Dough Roll - Defrosted
    • 1 Tablespoon - Your favorite egg substitute
    • 1/2 teaspoon - Sugar (Not!)

    Preheat oven to 375 degrees. Unroll the phyllo dough to 6" width and using sharp knife, cut stack of sheets into 1/4" long vertical strips. Toss them, while lightly coating with non-stick cooking spray. Place into muffin tins approx. half full. Press to evenly form basket sides and bottoms. You will make 12 muffin baskets with some strips left over. Bake for 10-12 minutes until baskets are golden brown. Combine all other ingredients except onions in skillet and heat, stirring to keep from sticking. Add green onions and serve, dividing mixture between the baskets. 3 baskets per serving.

    Serves 4.



    Soy Beanits Chicken (Not!) Nuggets Italiano Soy Beanits Chicken (Not!) Nuggets Italiano Recipe

    Ingredients:

    Preheat oven to 400 degrees. Reconstitute Chicken (Not!) Strips by mixing strips with 2-1/2 cups of water. Microwave on high for 8 minutes, or bring to boil, cover and simmer on stovetop for 8-10 minutes, until tender. Coat a cookie sheet with non-stick cooking spray. Combine the meatball mix, parmesan cheese and Soy Beanits in a bowl and mix. Using tongs, dip the chicken strips in your egg substitute mixture and then in the coating mix. Spread the strips on the cookie sheet in a single layer, 1" apart. Bake for 8 minutes. Serve with your favorite spaghetti sauce as a dipper.

    Makes 6 dinner servings.



    Blender Better Bean BurgerBlender Better Bean Burger

    Ingredients:

    • 1/2 cup - Hot Water
    • 2 Tablespoons - Dried Cilantro
    • 1 Tablespoon - Onion Flavored Broth
    • 1 Tablespoon - Your favorite egg substitute
    • 1 cup - Beef (Not!) Ground - or Turkey (Not!)
    • 1/4 teaspoon - Cayenne Pepper
    • 1/4 cup - Onion - red, white or green
    • 1/4 cup - Red or Orange Pepper
    • 15 oz - Black Soy Beans - 1 can, drained

    Combine peppers (both kinds), onion, water, cilantro, your favorite egg substitute and broth in blender and mince for 30 seconds. Add beans and pulse for 30 seconds more, until fine. Add Beef (Not!), stir to mix and shape into 4 round balls - flatten to form patties and microwave on plate coated with non stick cooking spray, for 3-4 minutes per patty or coat large skillet with non stick cooking spray, turn and cook for 3-4 minutes more. Great served with red onions.

    Makes 4 burgers.



    Beanit Butter Powder Low Carb PancakesBeanit Butter Powder Low Carb Pancakes

    Ingredients

    Whisk it all up & make your pancakes! Makes 10 regular sized pancakes.



    Beanit Butter Powder Low Carb Crepes

    Ingredients:

    In medium-large bowl, whisk 1/2 cup water with Beanit Butter Powder until smooth. Whisk in the eggs. In a hot oiled 8" skillet or large pan coated with non-stick cooking spray, pour 1/4 cupful batter for each large 8" crepe...quickly twist skillet to spread batter to evenly coat bottom of pan with a thin layer of batter. Flip when bottom is brown - about one minute. Cook for 30 seconds more on second side. Makes about 8 large 8" crepes - Less than 1/3 of a carb per crepe. To make smaller 4" size crepes, use just 1-1/2 tablespoons prepared batter per crepe. Crepes freeze well in sealed zip lock bag for up to 2 months. Variations: For slightly thicker crepes (thin pancakes for sandwich wraps, etc.) whisk in an additional tablespoon Beanit Butter Powder.

    For savory crepes, substitute 1 Tablespoon parsley and 1/4 teaspoon garlic powder for the cinnamon. For sweet crepes add 2 Tablespoons Sugar Not Spoonful or low carb sweetener of your choice. Spread with cream cheese - roll up the ones you don't eat for a fabulous snack later, For jelly rolls, roll up with a thin layer of cream cheese spread with a layer of low carb jelly or jam. For Pancakes: Use 6 egg whites in place of the 5 whole eggs and whisk in 1/2 tsp baking powder. For thick pancakes, whisk in 1 tablespoon Carb Counter's Bakesquick. Add low carb sweetener as desired.



    Beanit Butter Powder Low Carb Chocolate FudgeBeanit Butter Powder Low Carb Chocolate Fudge

    Ingredients:

    Mix it up and press into a plate or baking pan - refrigerate and then cut into squares and fight off the ravening hordes.
    * most oils may be substituted except olive oil.
    Variations: Add 1/3 cup chopped nuts. Add 3 Tablespoons freeze dried cranberries. Add 1/2 cup unsweetened coconut.



    Beanit Butter Powder Muffin Recipe Beanit Butter Powder Muffin Recipe

    Ingredients:

    Preheat oven to 350 degrees. Coat baking cups with non-stick coating spray, or use coated muffin tins. In medium sized bowl, combine dry ingredients and stir. Separate the eggs, placing the egg whites in another medium sized bowl and adding the yokes to the dry ingredients. Add water and oil to the dry ingredients/egg yokes and whisk or stir well. Set aside. Whip egg whites 2 or 3 minutes, with electric mixer on high, until soft peaks form. Using the whisk or spoon, gently fold whites into egg yoke and dry ingredients mixture. Spoon into muffin cups or tins and bake for 20-22 minutes until muffins rise and are golden brown. Just 1 net carb per muffin. Enjoy!



    Egg Custard

    Egg Custard

    If you like custard or creme brulee, this recipe is a definite keeper. At less than 1 carb each, you can enjoy creamy custard whenever you want. Low fat and over 7 grams of protein per serving.

    Preheat Oven to 325 degrees.
    Place 4 ramekins or custard cups in an 8" or 9" baking pan. Using hot water, pour a 1" high level of water around the cups.

    In a medium sized bowl, place the Vanilla Power Shake mix and add 1-3/4 cups HOT water. Whisk to mix well. Add the eggs and continue to whisk until smooth and creamy - about one minute more. Pour the mixture into the 4 cups in the baking pan and carefully place the pan onto the center oven rack. Bake for 35-45 minutes (until knife inserted in the middle of the custards comes out clean.) Remove the custard cups from the baking pan and cool. Chill and serve. Custards will keep in the fridge for a week.

    Variations:
    Sprinkle cinnamon lightly over custards before or after baking.
    For Toasted Coconut topping: Combine and sprinkle 2 Tablespoons unsweetened coconut with 1 Tablespoon Sugar Not Spoonful Natural Sugar Replacement with 1 Tablespoon melted butter. Broil for 3 minutes.
    For Chocolate Custards, simply use Chocolate flavored Carb Counters Rock & Roll Power Drink Mix.
    For creme brulee: Sprinkle 2 Tablespoons of Sugar Not Spoonful Natural Sugar Replacement over the tops of the baked and cooled custards. Broil for 2 minutes. Note: check half way through to be sure not to burn topping.



    Double Chocolate Muffins

    Double Chocolate Muffin

    Large and low carb, these Bakesquick Bakery Style Muffins are very easy to make and have a truly delicious double chocolate flavor plus a streusel topping that makes them irresistible to chocolate lovers of all ages.

    Preheat oven to 350 degrees. Spray a 6 tin muffin pan with non-stick coating.

    In medium sized bowl, mix Bakesquick, Sugar Not Spoonful, and cocoa. For crumble topping, remove 1 Tablespoon of the dry mix, place in a cup and add 1 teaspoon butter. Mix with fork to crumble and set aside. Add egg, sour cream and remaining butter to dry mix in bowl. Add 1/2 cup plus 1 Tablespoon water and stir with spoon until well blended. Stir in chocolate pieces. Spoon into muffin tins. Muffin tins will be full. Sprinkle crumbled topping over muffins and bake for 18-20 minutes until tops are raised or until toothpick comes out clean when placed in center. May be stored at room temperature for a day, then keep refrigerated. Muffins may be frozen for up to 2 months. 5 net carbs per muffin.

    Variations:
    For Mocha Muffins: add 1 teaspoon of instant coffee powder and use cold brewed coffee in place of the 1/2 cup + 1 Tablespoon water used in the recipe.
    For Espresso Muffins: add 2 teaspoons of espresso powder.
    For Chocolate Nut Muffins: add 1/4 cup chopped nuts



    Strawberry Pie

    Fresh Strawberry Pie

    This stunning pie is so easy to make and so delicious you'll want to keep the Carb Counter's Thick It Up and Sugar Not Spoonful in your pantry just for carb-controlled fresh berry pies. For variation, try adding blueberries or raspberries.

    In a medium sized saucepan, add 2 cups water, the Sugar Not Spoonful and 1/3 cup (3 large berries) of the strawberries, chopped. Stir and bring to a boil. Reduce heat to medium and cook for 3 or 4 minutes. With a whisk, mash the berries until they are soft and jam-like. Add the red food coloring, if using. Whisk in the Thick-it-Up and cook for one minute more to thicken (mixture will continue to thicken as it cools.) Stir and remove from heat. Place saucepan mixture into a bowl and chill until cold. Wash and pat dry all the remaining strawberries and toss them into the chilled sauce, coating each berry completely. Pour into pie crust shell and arrange the berries "sitting up." Serve chilled, topped with carb controlled whip cream if desired. Makes 6 servings, 5 net carbs.



    Bakesquick Streusel Pie Crust - All Natural

    Preheat oven to 375 degrees.

    For Pie Crust Shell:
    Combine dry ingredients in medium sized bowl. Add butter and stir with fork to blend. Form a dough ball and place in center of 9" pie pan. Using a piece of plastic wrap, press dough out to evenly cover the bottom and sides of the pan. Using a fork, prick several holes in the bottom of the pie crust. Bake for 9-10 minutes until light golden brown. Cool and add filling.

    For Two Crust Oven Baked Pie:
    Prepare pie crust shell and prepare the second (top) crust using 2 pieces of plastic wrap, place dough on top of one. Use the second piece to press or roll out dough for top crust. Remove top plastic and invert crust over top of pie. Prick several holes into top crust using a fork or knife. Bake as usual.

    For Streusel Top Pie Crust:
    Combine ingredients for pie crust and toss with fork to coat streusel pieces with butter. Sprinkle streusel over top of filled pie. Bake as usual.

    Net 2 carbs per serving.



    Carb Counter's Wild Blueberry Pie

    Carb Counter's Wild Blueberry Pie

    How wonderful to have a delicious carb controlled all natural wild blueberry pie all year long. This recipe is made from frozen berries but regular blueberries can also be used.

    Preheat oven to 400 degrees. Prepare but do not bake the pie crusts according to package direction. Note: Recipe may be made using one single crust and topping with whipped cream in place of the top crust if desired. In a saucepan, bring the frozen berries to a boil on medium-high heat, add the lemon juice and 1 Tablespoon water and stir in the Spoonful sweetener. Sprinkle the Thick-It-Up over the fruit and stir to blend well. Fruit will begin to thicken. Remove from heat and spoon into the unbaked pie shell. Top with crust (if using), cut several slices on the top of the crust to let out the steam and bake for 35-40 minutes until crust is brown and fruit is bubbly. Makes 7 servings, 5 net carbs each.



    Angel Spice Chiffon Cake

    Angel Spice Chiffon Cake

    Light, easy and delicious, this fragrant Angel Spice Chiffon Cake isn't just for the holidays. Weighing in at only 2 net carbs per slice, it's a Carb Counters heaven.

    Preheat oven to 325 degrees. Separate yokes from eggs, placing yokes in a medium sized bowl and egg whites in a med-large sized bowl. Add 1/2 cup water to yokes, along with the oil and stir to blend. Add 1 cup of Bakesquick, 1 cup Spoonful, pumpkin pie spice and salt to yokes. Whisk or stir with spoon to blend well. With electric mixer, whip egg whites until stiff peaks form (3-4 min). Spoon yoke mixture into egg whites and gently fold (do not beat) the egg whites into the yoke mixture. Spoon into 8" or 10" angel food cake pan or into 9" x 13" cake pan. Bake for 35-40 minutes until golden brown. If using angel food cake pan, turn upside down to cool. Cool for 20-30 minutes.

    Top with glaze: Melt butter in microwave and combine with 1 Tablespoon water, 2 Tablespoons Bakesquick, 2 Tablespoons Spoonful and flavoring. Stir to mix well, adding slightly more water if necessary to achieve glaze consistency. Spoon over cooled cake, sprinkle with chopped nuts if desired and chill. Serve chilled. Makes 12 servings, 2 net carbs per serving.



    Cheesecake Pumpkin Pie

    Carb Counters Pumpkin Cheesecake Pie

    A stunning pie for those who can't decide between pumpkin pie and cheesecake, and only 4 net carbs per serving.

    Preheat Oven to 375 degrees. Prepare pie crust according to label directions (do not bake). Set Aside. In medium sized bowl, combine softened cream cheese with 1/2 cup plus 2 Tablespoons of the Spoonful, 1 cup sour cream, 2 eggs, salt and vanilla. Using whip or spoon, stir until well blended. Spoon into the unbaked pie crust shell. In medium sized bowl, place pumpkin, 1 cup sour cream, 2 eggs, remaining 1/2 cup plus 2 Tablespoons Spoonful and pumpkin pie spice. Stir with whip or spoon until well blended. Spoon lightly over cream cheese layer.

    Bake for 1 hour and 15 minutes. Cool at room temperature for 20 minutes and chill for 2 hours. Serve chilled. Makes 8 servings. 4 net carbs each.



    Carb Counters Apple Almond Blueberry Morning CakeCarb Counters Apple Almond Blueberry Morning Cake

    A deliciously simple homemade cake!

    • 1/4 cup sliced almonds
    • 1 pkg Carb Counters Blueberry Cream Muffin Mix
    • 1/4 cup (4 oz.) unsweetened applesauce
    • 1/4 cup sour cream
    • 1 teaspoon cinnamon
    • Sugar Not or low carb sweetener equal to 1 teaspoon sugar
    • 2 whole eggs, large or extra large
    • 1/2 cup water plus 1 Tablespoon

    Preheat oven to 350 degrees. Spray an 8"x 8" square baking pan with non-stick cooking spray.

    In medium-sized bowl, place bag 1 of the muffin mix and remove 1 Tablespoon and place in cup. Set the cup aside. In bowl, add the sour cream, eggs, applesauce, 1/2 cup water and whisk until well-blended. Add half of the almonds (2 Tablespoons). Stir in with spoon. In small cup, combine bag 2 (blueberries) with remaining Tablespoon of water and stir. Lightly fold blueberries into batter in bowl and spoon evenly into baking pan. Add cinnamon and sweetener to remaining dry mix in cup, and stir. Sprinkle remaining almonds over top of cake and sprinkle cinnamon mix over the almonds. Dot with fresh or frozen blueberries if desired.

    Bake for 25 minutes or until cake is risen and cake is firm to the touch when pressed lightly in center. Makes 9 servings - 5 net carbs per serving. Serve warm or at room temperature. Refrigerate leftovers. Freeze for up to two months.

    Low-fat or fat-free variation:
    Use light or fat-free cream cheese. Use Egg Beater-type egg whites.



    Carb Counters Fried Chicken, Gravy, MashersCarb Counters "Oven Southern" Fried Chicken, Gravy & Mashers

    This will top your list of requests for a family dinner. The golden chicken is moist, flavorful and low in carbs. You can use skinned/boneless chicken breasts or regular drumsticks if you prefer. Recipe can be halved. Makes 8 servings. Freeze leftovers for up to 2 months.

    Ingredients:

    Preheat oven to 425 degrees.

    Pour 1/4 cup butter into each of two 13" x 9" baking pans. Place 2/3 cup buttermilk in small saucepan-set aside. Pour 2 cups buttermilk into a shallow bowl. In another shallow bowl, combine the bread crumb mix and garlic salt (if using). Lightly salt and pepper each chicken piece (if desired). Dip chicken into buttermilk, then coat with dry mixture. Discard remaining buttermilk in bowl. Place bone side up in prepared pans. Bake, uncovered, for 25 minutes. Turn and bake 10 minutes longer or until chicken juices run clear.

    For Gravy, combine the soup and buttermilk in saucepan. Cook and stir over medium high heat for 3-4 minutes or until heated through. Serve with chicken and mashers. Makes 8 servings at 5 net carbs per serving for chicken and gravy.



    Low Carb Pumpkin MuffinsCarb Counters Easy Pumpkin Muffins

    Ingredients:

    Follow the directions on the muffin mix; use the same ingredients, except omit the butter and add the pumpkin. Bake for 20 - 25 minutes until toothpick inserted in center comes out clean. Makes 12 muffins with 4 and 1/2 net carbs each.

    Tip: Buy 2 Muffin Mixes, make a double batch and freeze to have on hand for "pumpkin time".



    Low Carb Corn MuffinsCorn Muffins

    Ingredients:

    • 1/2 cup - Water
    • 1/3 cup - Corn Oil
    • 2 Eggs
    • 1/2 cup - Corn Flour or Corn Meal
    • 1 inner pack - Carb Counters Bakesquick
    • 1/4 cup - Cream

    Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non stick cooking spray. Combine corn flour and Bakesquick in medium sized mixing bowl- stir to blend well. Add all other ingredients and stir well mixed (about 1 minute). Spoon into 12 cup muffin pan. Bake for 12-15 minutes. Makes 12 muffins -5 net carbs each. Leftovers freeze great for up to 2 months.



    Low Carb No-Bake Pumpkin Pie"No Bake" Creamy Pumpkin Pie

    Ingredients:

    • 3/4 cup - Canned Pumpkin
    • 1/4 cup - Cream or Sour Cream
    • 1 1/2 cups - Cool Water (not cold)
    • 6 tbsp - Softened Butter
    • 1 1/2 cups - Smaps Cold Cereal
    • 1 package - Pudding Mix Vanilla - 1 Net Carb - Single pack
    • 1 tsp - Pumpkin Pie Spice
    • 1/2 tsp Cinnamon
    • 1/4 tsp Ginger
    • 1/8 tsp Ground Cloves

    In medium sized bowl, add softened butter and GROUND up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and SLOWLY whisk in cool water and whisk to mix well. Add 1/4 cup cream, pumpkin and spices. Whip the whipping cream until peaks form and fold into pumpkin mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces. 3 net carbs per piece.



    Low Carb Traditional Pumpkin PieTraditional Pumpkin Pie

    Ingredients:

    Preheat Oven to 375 degrees.

    Prepare pie crust mix according to package directions (do not bake) and place into 9" or 10" pie shell (note: placing thin strips of foil over edges of pie crust prevents over browning). In medium sized bowl, combine pudding mix and cool water - whisk until smooth and dreamy. Add cream, pumpkin, eggs and spice. Whisk for 1 or 2 minutes until well blended. Spoon onto unbaked pie crust shell and bake for 1 hour. Cool and serve. Refrigerate leftover pie. Makes 7 servings - 4 net carbs per serving.



    No Bake Beanit Butter Pie"No Bake" Creamy Beanit Butter Pie (Gluten Free)

    In medium sized bowl, add softened butter and ground up Smaps Cereal. Mix well and place in bottom of 8" or 9" pie pan. Coat one side of a piece of plastic wrap with non stick cooking spray and with sprayed side down, use to press cereal mixture into bottom and sides of pie pan. Chill. In same bowl, combine dry pudding mix and slowly whisk in cool water and whisk to mix well. Add 1/4 cup sour cream, Beanit Butter and stir. Whip the whipping cream until peaks form and stir into Beanit Butter mixture. Fill pie and chill for one hour (or until cold). Cut and enjoy. Makes 6 pieces 2 net carbs per piece.



    Low Carb Pumpkin Pecan Praline CheesecakePumpkin Pecan Praline Cheesecake

    Ingredients:

    Preheat oven to 375 degrees.

    In cup or small bowl, prepare bag #1 streusel mix : add 1/2 cup warm water and butter - stir and set aside. In large microwave safe bowl, heat cream cheese for 1 or 2 minutes until softened. Stir with whisk or electric mixer on low - add pumpkin, eggs and set a side streusel mix. Whisk or mix for 1 to 2 minutes until creamy. Place into 7" cheesecake pan or 9{" pie pan. Bake at 325 degrees on center rack for 1 hour. Chill in refrigerator for 2 or 3 hours before serving. Makes 9 - 4 carb servings. Note: if a crust is desired - press 1/2 inner pack (prepared but not baked) Carb Counter's Press 'n Bake Pie Crust onto bottom only of cheesecake or pie pan- pour filling on top of unbaked pie crust.



    Low Carb Pumpkin BreadEasy and Delicious Harvest Pumpkin Bread

    Ingredients:

    Preheat oven to 350 degrees.

    In medium/large bowl combine bag # 1 and bag #2 dry mixes. Add all other ingredients and stir with spoon or whisk for 1 minute until well blended. Pour into 8" x 4" loaf pan and bake for 35-40 minutes until toothpick or knife comes out clean. Makes 16 servings - just 3-1/2 carbs each. Only 50 calories per slice.

    Variation: Add 1/2 cup chopped pecans.



    Low Carb Pumpkin DipCarb Counter's Pumpkin Dip

    Ingredients:

    In medium sized bowl, combine pudding mix and 1-1/2 cups cool water. Whisk until smooth and creamy. Add cream cheese, pumpkin and spice - whisk until well blended. Chill and serve with the Sweet Cinnamon pita chips. Delicious and only 2 net carbs per 1/4 cup dip & one serving chips!



    Low Carb Chocolate Chunk CookiesBig Soft Ooey Gooey Chocolate Chunkies

    Ingredients:

    Preheat oven to 325 degrees. Coat 2 cookie sheets with non stick cooking spray.

    In a medium sized bowl, combine all ingredients EXCEPT Chocolate Chunkies. Stir until well blended. Drop by heaping teaspoonfuls onto cookie sheet 2" apart. Press into each cookie 3 Chocolate Chunkie pieces. Bake for 12-14 minutes. Freeze leftovers for up to 2 months - pop in the microwave for a few seconds to "ooey gooey" 'em up again. Makes 2 dozen big 4" round cookies. 2 net carbs each.

    Peanut Butter Version:

    • Use 2 eggs
    • Use only one stick of softened butter (1/2 cup)
    • Add 3/4 cup of natural peanut butter
    • Use only 1 tablespoon water

    Makes 2 dozen big 4" cookies - 3 net carbs each.



    Nutty No Bake Caramel Bars

    Ingredients:

    Coat a 8" x 8" pan with non stick cooking spray. In medium sized microwave safe bowl, melt butter. Add the GROUND up Smaps cereal and mix well. Pat evenly into bottom of pan. Place pan in freezer. Put caramel and water in the empty bowl and microwave for 1 minute (do not scorch caramel) until caramel is melting. Stir well to blend. Add Beanits and mix. Spoon evenly over cereal crust in pan and refrigerate for 1 hour or place back in freezer for 15 minutes or until cool enough to cut easily. Cut into 16 bars. Store covered at room temperature. Just 2 net carbs per 2" bar.

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