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Nutty Candy Clusters

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup walnuts
  • 1 tablespoon vegetable oil
  • 1 cup almonds, coarsely chopped


  1. In a food processor or blender, process the raisins, raisins and walnuts in food processor or blender.
  2. Place the chopped almonds on a plate.
  3. Coat your hands with the oil.
  4. Pinch off some of the mixture.
  5. Roll mixture into individual balls.
  6. Roll each into the almonds to coat.
  7. Place in a plastic container and store in the refrigerator. Or freeze in a zippered food storage bag and take out a piece any time you wish.

There are 78 grams of carbs in the whole batch. You can also make these with dates, which will be much sweeter and have 100 grams of carbs in the batch.

Experiment with other nuts if you are not allergic, such as peanuts, walnuts and pecans.


There’s nothing quite like a cake, particularly for a special occasion. Here is a light and fluffy cake that is low in carbs and fat. You will need a bundt or tube pan to make this.

Angel Food Cake


  • 9 egg whites (save the yolks for other recipes in this guide)
  • 1/2 cup stevia
  • 1 cup cake flour
  • 1-1/4 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup stevia


  1. Place the egg whites in a large glass bowl. Let them stand at room temperature 30 minutes.
  2. Sift 1/2 cup stevia and flour together twice. Set aside.
  3. At the end of 30 minutes, place the oven rack in the lowest position. Preheat the oven to 350°.
  4. Get out your 10-inch tube or bundt pan and set aside.
  5. To the egg whites, add the cream of tartar, extracts and salt.
  6. With a hand mixer, beat them on medium speed until soft peaks form.
  7. Turn the mixer to high. Gradually add in the remaining stevia, about 2 tablespoons at a time.
  8. Beat until all the stevia is fully incorporated, scraping down the sides of the bowl as needed, until stiff peaks form.
  9. Turn off the mixer and set aside. Gradually fold in the flour mixture, about 1/2 cup at a time, stirring gently until there are no lumps.
  10. Gently spoon the batter into the un-greased tube pan.
  11. With a sharp knife, cut through batter, moving it back and forth slowly to remove any air pockets that might leave big holes in the baked cake.
  12. Place in the preheated oven, and bake 35-40 minutes or until the top looks lightly browned and appears completely dry.
  13. Remove from the oven and turn the cake pan upside down on top of a wire rack.
  14. Cool completely, about 1 hour.
  15. When you are ready to serve, run a knife around side and the center tube of pan.
  16. Remove cake to a serving plate and serve as is, or with fruit, jam, and a drizzle of homemade chocolate syrup.

One serving has about 15 grams of carbs.