Ingredients:

1/2 cup Atkins Bake Mix
1/4 cup FlaxSeed Meal (I used Bob’s Red Mill w 0 net carbs)
1/4 cp Splenda (their website says the body does not recognize it as carbs)
1 egg- beaten
3/4 cup water
1/4 cup canola oil;1/2 tsp soda
1 tsp baking powder
1/4 cup heavy whipping cream (optional- if used add 4 GR)
1 tsp vanilla extract
1 tsp maple flavoring
(Substitute any other flavorings/extracts for your taste. ie: cinnamon, etc.)

Method

Heat griddle with oil or waffle iron. Whisk together all ingredients
in a medium bowl adding the water small amounts at a time until you
get the consistency needed. (After the batter sits for a few
minutes, you might have to add a little more water.)
Spoon onto griddle or waffle iron. Cook until crisp.
Serve with butter, cinnamon and/or lo-carb syrup but remember to add
any additional carbs from the syrup.

Source: Atkins Diet Recipes

Ingredients:

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce (recipe follows)
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

Big Mac Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons french salad dressing
1/2 tablespoon sweet relish
2 teaspooons dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

(Mix together and allow to flavors to blend for about an hour before using).

Method

Discard the crown half of the regular bun, retaining the
heel. Toast both sides of the heel and the “inner” sides of
the sesame bun.
Cook the two−all−beef−patties just like regular burgers.
After the bun parts are toasted, put 1 tablespoon of sauce on
each of the heels (toasted side). Then add 1/8 cup shredded
lettuce to each. On the true bottom bun, place one thin slice
of American cheese on top of the lettuce. On the extra “heel”,
the middle bun, place two pickle slices on top of the lettuce.
When the meat patties are done, place them one at a time on
both prepared buns. Stack the middle bun on top of the bottom
bun, and put the crown on top.

Source: Insider's Recipes Master Edition

Ingredients:

2 packages dry yeast
1 1/2 cup lukewarm water
4 cups flour
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon olive oil

Method

Dissolve yeast in water; set aside for 5 minutes, stirring occasionally. Combine flour, salt, sugar
and oil in bowl; make a well in the center. When water/yeast mixture is bubbly, pour into center
of well. Start kneading dough, bringing flour toward center of bowl; gradually increase kneading motion.
If dough feels dry, add a little more water; if it feels sticky, add more flour. Knead vigorously until
dough is smooth and elastic. Roll into ball; cover with a damp cloth. Let rest for about 20 minutes
in warm place. Beat dough with your palm to expel gas formed while fermenting. Roll dough
again into ball; place in greased bowl. Baste with oil. Cover with plastic wrap; store in refrigerator.
When ready to use, place dough on floured counter top or table. Flatten with your hands, working
from center out (a rolling pin may do also). Push dough evenly onto greased cookie sheet or pizza
pan, forming a 12-inch circle with edges thicker than middle. Apply favorite topping in desired amounts.
Bake in hot oven (475 to 500 degrees) until golden brown.

Source: Pizza Recipes

Ingredients:

3/4 Pound Unsalted butter; at room temperature (3 sticks)
1 Cup; plus 2 tablespoons granulated sugar
6 Large Egg yolks
1 Teaspoon Pure vanilla extract
3 Cups; plus 2 tablespoons bleaches, all−purpose flour
3/4 Teaspoon Salt
1/2 Pound Almond slices
1/2 Fat; 0 Other Carbohydrates

Method

Cream the butter and sugar in the bowl of an electric mixer fitted with a
paddle, on medium speed. Scrape down the bowl as necessary. Cream the
mixture until it is smooth and fluffy. Add the egg yolks one at a time,
mixing between each addition. Scrape down the sides of the bowl. Beat for 1
minute and add the vanilla. Add the flour and salt to the butter mixture and
beat on low speed until it is fully incorporated. Increase the speed to
medium and mix until the batter is thick and creamy, about 2 minutes. Scrape
down the sides of the bowl and the paddle. Generously dust a large sheet of
parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon
the dough down the center of the paper, fold the paper tightly over the
dough, and roll into a cylinder about 3 inches in diameter and 12 to 14
inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper. Remove the dough from the
refrigerator and peel away the paper. Using a sharp knife, cut the dough
crosswise into 1/2−inch thick slices. Place them 2 inches apart on a baking
sheet. Generously sprinkle the top of each cookie with almonds, lightly
pressing them into the dough. Bake until lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.

Yield: 2 1/2 dozen cookies

Source: The Very Best of Emeril

You need: 

1 Sabrett brand 2 ounce beef frankfurter (7 1/2″ long)
1 regular hot dog roll
3 Tablespoons A&W Coney Island Sauce (see recipe below)
1 Tablespoon chopped white onion
1/2 Tablespoon Kraft shredded mild cheddar cheese (optional)

A&W Coney Island Chili Dog Sauce:
1 pound ground chuck
1 − 6 ounce can tomato paste
1 Cup water
1 Tablespoon sugar
1 Tablespoon prepared yellow mustard
1 Tablespoon dried, minced onion
2 teaspoons chili powder
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon ground cumin (heaping)
1/4 teaspoon ground black pepper

Method

In a 2 qt. saucepan, brown the ground chuck, breaking into very
small pieces. Salt and pepper lightly while cooking. Do not drain
the fat. Add the remaining ingredients. Simmer, uncovered, 30−45
minutes until it thickens. Stir occasionally. Allow to cool, cover,
and refrigerate until ready to use.
Bring a 2 qt. saucepan of water to a rolling boil. Remove the
saucepan from the heat, and add the desired number of frankfurters
to the water. Cover and let sit about 10 minutes. After the franks
are done, microwave the desired amount of chili dog sauce until
steaming. Then microwave each roll 10 seconds, just enough to warm.
Remove the cooked franks with tongs, and place on the microwaved
hot dog roll. Add about 3 Tablespoons of your prepared sauce.