The Low-Carb Diet is an eating plan popular among individuals with diabetes or other blood sugar issues, gluten sensitivity, and anyone who is needing to lose weight relatively quickly.
If you’ve been thinking about trying to lose weight recently or just want to eat a little healthier, then a low-carb diet might be perfect for you. If you are interested in trying low-carb recipes that won’t leave you feeling hungry throughout the day, then Low-Carb Recipe Book is just what you need!
The low carb diet is one of the most proven and effective diets for losing weight, yet some people find this diet difficult to stay on because of the assumption that this diet means giving up tasty and delicious dessert recipes. This is not true however, there are plenty of tasty low carb dessert recipes out there that taste just as good as there non-low carb counter parts.
You can still enjoy mouthwatering cheesecakes and delicious chocolate chip cookies while being on the low carb diet. This low carb cookbook is filled with these tasty dessert recipes, and will make you forget that you are even on the low carb diet!
Recently we ran a promo and were able to make 1500 sales during the promotion period. Though all sales were free downloads but it signifies that the topic has potential and is capable of making money. Paid downloads vary between 40 to 60 per month.
Calculation
Minimum estimate - 30 Paid Downloads * $3.00 * 70% = $63 per month
Maximum but not limited to - 60 Paid Downloads * $3.00 * 70% = $126 per month
Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
Please Note - This is just one book. I have over 1000+ books in my arsenal. If one book can do this much imagine how much even 10 books could do for you. Just stay committed with our business model and I assure you that we all will make money!! Lot of it!!
20 servings
Walnut filling
¾ c. Coarsely chopped walnuts
6 tbsp splenda
1 tsp ground cinnamon
Coffeecake
1¼ cups vanilla whey protein powder
¾ c. Almond flour
1½ tsp baking soda
1 tsp baking powder
¼ tsp coarse salt
6 tbsp butter, at room temperature
2 big eggs
1 c. Splenda
1 tsp vanilla extract
1 c. Sour cream
Preheat oven to 350 degrees f. Lightly coat a 9-inch baking pan with a nonstick vegetable spray. Put to the side.
To make the walnut filling, mix all the ingredients & blend well. Put to the side.
To make the coffeecake, mix the protein powder, almond flour, baking soda, baking powder, & salt in a medium bowl & blend with a wire whisk.
Place the butter in the mixing bowl of an electric mixer & beat on medium-high speed till light & fluffy. Add the eggs, one at a time, beating well after each addition & scraping down the sides of the bowl with a rubber spatula as necessary. Add 1 c. Splenda & beat for 3 min.. Add the vanilla & blend. On medium-low speed, alternately add the dry ingredients & sour cream, beginning & ending with the dry ingredients. Beat till only blended, scraping down the sides of the bowl.
Spread one-half of the batter in the prepared pan. Sprinkle half of the walnut filling over the batter. Drop the remaining batter by spoonfuls over the walnut filling. Utilizing a metal spatula, spread the batter in an even layer. Sprinkle the remaining walnut filling over the batter. Bake for 25 min. Or till a cake tester inserted right into the middle of the cake comes out clean.
Remove the pan from the oven & put on a cooling rack. Cool completely. Store the coffeecake in an hermetic container in the fridge.
