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Low Carb Bread

Phen375

Low carb bread is wonderful since we tend to eat so many sandwiches, rolls, and other forms of the stuff. Thank goodness there are plenty of good recipes for guilt free breads. Scroll through my list and enjoy yourself!

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Low Carb Biscuits

Category Low Carb Bread

2 cups 12% non-additive, wheat gluten flour from health food store (24 carb grams/cup)

3 tsp. baking powder

1 tsp. salt

1/4 cup shortening

3/8 cup cream

3/8 cup water (combine cream and water to make three quarters cup “milk” substitute)

Preheat oven to 450. Mix flour, salt and baking powder. Cut in shortening thoroughly – should resemble meal. Stir in almost all of the milk. If dough is not pliable, add just enough milk to make a puffy, easy to roll dough. (Too much milk makes dough sticky, not enough makes biscuits dry – I used all of it).

Make a ball of dough and place on lightly floured surface. Knead 20-25 times or about one half minute. Roll out dough to about one half inch thickness. (Note, it takes a little more effort since gluten is a “binder” – just roll harder). Cut with a floured cutter (a glass rim will work fine) and place on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Betty says this makes about 16 1 and 3/4 inch biscuits.

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SANDWICH BREAD

Category Low Carb Bread

1/4 c ground sesame seeds

1/4 c ground flax seeds (0)*

1/4 cup protein powder (2) **

1/4 cup soy flour

3 eggs

1/2 c sour cream

1 1/2 t baking powder

1/2 t salt

4 T olive oil

Preheat oven 350. Mix all ingredients together. Pour into greased loaf pan. Bake 25 min.

Total: 44 carb, 25 fiber (19 NET carbs), 1563 Calories, 145 fat, 61 protein.

Makes 8 slices @ 2.4 NET carbs, 195 Calories, 18 fat, 8 protein

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BETTER TASTING PROTEIN BREAD

Category Low Carb Bread

3/4 cup soy isolate

2 T powdered egg whites

2 pkts Splenda

2 t baking powder

dash salt

5 T heavy cream

3 eggs, separated

dash cream of tartar

1/4 cup water

1/4 cup oil

Preheat oven 400 and spray 8″ loaf pan. Beat egg whites with cream of tartar until stiff. Mix egg yolks, cream, water and oil. Sift in dry ingredients and mix well with electric mixer. Fold in egg whites carefully. Spoon into prepared pan and smooth top slightly. Bake 25 minutes or til bread pulls away from sides of pan and is nicely browned.

Total: 7 carb, 0 fiber, 1034 Calories, 95 fat, 40 protein

8 slices @ .88 carbs, 129 Calories, 12 fat, 5 protein

Cut this the same way as the “Sandwich Bread”

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RICOTTA PANCAKES

Category Low Carb Bread

3 eggs

1 cup cottage or ricotta cheese

1/4 cup soy protein isolate

dash salt

little water

Beat eggs well. Add cottage cheese and beat. Add soy powder and salt. Mix well. Stir in a little water, so the batter is not quite so thick. Heat oil in a frying pan, and when hot, spoon pancake batter in. Spread it around a little so pancakes are not too thick. When bubbly on top, turn, and cook til bottoms are done.

Serves 2 @ 5 carb, 0 fiber, 313 Calories, 23 fat, 22 protein

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LOW CARB BREAD SUBSTITUTE

Category Low Carb Bread

1/2 c soy isolate

1 t baking powder

3 large eggs

1 T oil

2 T water

2 T heavy cream

2 art. Sweetener

1/2 t cinnamon

Preheat oven to 350 and spray loaf pan with non-stick spray. Mix all ingredients in bowl with whisk until smooth. Spread into bottom of loaf pan. Bake 15-18 min, let cool 5 min. Remove from pan and finish cooling.

Total: 5 carb, 1 fiber (4 NET carbs), 430 Calories, 38 fat, 17 protein

Makes 24 thin slices @ .2 carbs, 18 Calories, 2 fat, 1 protein

This makes a loaf about 1″ high and the slices look like biscotti. The bread is a litle dry, but good for making French toast, and toasted with a lot of butter. You can add basil or other herbs instead of the sweetener and cinnamon

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PIZZA CRUST

Category Low Carb Bread

3/4 cup soy protein powder or isolate

1/2 cup cream

3 large eggs

seasonings (garlic powder, basil)

Preheat oven to 350 and spray cookie sheet with non-stick spray. Mix protein powder, cream and eggs in bowl with whisk until smooth. Spread on cookie sheet. Bake 20 min. (can add sauce, cheese and toppings and put under broiler for few minutes)

Total: 6 carb, 1 fiber (5 NET carbs), 612 Calories, 57 fat, 19 protein

This crust had a good texture without much “soy” taste. I would like to try it for sandwiches next.

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GARLIC/CHEESE BISCUITS

Category Low Carb Bread

3 eggs, beaten

1 1/2 cup whey protein powder

1/8 c oil

1/2 c cream

1/4 c water (add slowly, don’t make too thin)

1 1/2 t butter extract

3 oz grated cheddar cheese

2 T baking powder

garlic powder (5 healthy shakes)

Preheat oven to 350. Mix all ingredients together. Dough will be almost like cookie dough. Drop by T onto greased cookie sheet. Bake 10-15 min, til slightly golden. (Makes 18, 2.1 carbs ea.)

Total: 26 carb, 5 fiber (21 NET carbs), 1628 Calories, 180 fat, 120 protein

Makes 18 @ 1.2 carbs, 90 Calories, 10 fat, 7 protein

I halved the recipe. These were good, a little dry like biscuits usually are. We ate them with butter and enjoyed. (The original called for Atkins Bake Mix, but I like them better with the whey protein powder)

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LOW CARB YEAST BREAD

Category Low Carb Bread

1 c high gluten flour

1/2 cup wheat bran

1/4 c heavy cream

1/2 cup warm water

2 pkts yeast

1 t salt

2 t sugar (the real stuff)

2 T oil

Mix hot water and cream and pour into bread machine (or mixing bowl) pan. Add in yeast, sugar and salt and stir to mix for a second. Let sit for 5 min to let yeast proof. Mix flour and bran and add to water/yeast mixture. Let bread machine mix (or use whatever method you normally use) and let rise one time. (If not using bread machine, let rise in warm, draft free place for 1 hr. Punch down dough (may be slightly wet to touch, but still “doughy,” not “batter-y”. Place in bread pan and let rise for 60 min. Bake at 350 for 25-35 min. (person who came up with recipe let rise 2nd time in her oven and did not disturb it – just turned on the oven when it rose about the pan). Make 1 standard 1 1/2 lb loaf (8 1/2 x 4″ x4″) 16 slices=4.8 g ea; 20 slices=3.85 g ea; 22 slices = 3.5 g ea, based on flour being 65g.)

I dumped everything into my bread machine based on the bread machine directions. It only rose about 2″ total, but is a terrific tasting bread with a regular wheat bread texture. I found it a little salty and would cut the salt next time. The crust is real “crusty”.

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PASTA NEARLY

Category Low Carb Bread

1 pinch salt

1/2 cup soy protein isolate

2 T vital wheat gluten*

1 T soy flour

1 egg

1/4 cup water

Mix first 4 ingredients; add egg and water and mix to get bread type dough. Add more water if necessary. Roll out and cut into strips, or pinch off into little pieces. Drop into boiling water and let boil 1-2 min. (Not too long or it will get gummy). Drain and top with sauce.

Serves 2 @ 4 carb, 2 fiber (2 NET carbs), 94 Calories, 3 fat, 14 protein

*The vital wheat gluten I use (Hodgson mill) has 2 carbs and 1g fiber per Tbsp)

This was surprisingly good. I used about 1/2 cup water, and the dough was a little too sticky to roll out. I didn’t want to add any additional flour, so I pressed with my hands til it was as flat as I could get it, then cut it in strips. Many of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 min, stirring most of the time. There is very little taste (just like real pasta) but this has a great texture.

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ROLLS

Category Low Carb Bread

3 eggs

1 pkg. Splenda

dash salt

pinch cream of tartar

3 T cream cheese

Preheat oven to 300. Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds. Flatten each just a little. Bake about 35 minutes. Let them cool on sheet for few minutes, then remove to rack and cool.

Makes 6 @ .7 carbs, 0 fiber, 58 Calories, 4 fat, 3 protein

We think these are great! The first time I tried them, they were so awful that I threw them out, but lots of people told me how good they were so I tried again. These can be used in place of hamburger rolls, and if you toast them (careful, they burn easily), spread them with butter mixed with a little splenda and cinnamon. They can also be made with cottage cheese or ricotta.

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WHEAT LIKE CRACKERS

Category Low Carb Bread

1 c whey protein powder

1/3 cup oat flour

1/4 cup wheat bran

1 egg

1 3/4 cups water

1 t salt

Preheat oven to 350. Mix all ingredients. Should be a thick but spreadable batter. Spray 11x14x1 cookie sheet WELL with cooking spray. Pour and spread batter onto pan. Sprinkle with salt. Bake 25 min. Batter should be “set”. Remove from oven and use knife or pizza cutter to “score” into whatever size crackers you want. The dough can still be a little wet as long as the score lines stay. (If they don’t, put back in the oven for 5 min and try again). Bake about another 15-20 min til crispy and golden.

Total: 34 carb, 13 fiber, (21 NET carbs), 486 Calories, 52 fat, 66 protein

Makes 60 @ .4 carbs, 8 Calories, .9 fat, 1 protein

This was the original recipe, BUT, I only used 1/4 cup water and mixed everything in the food processor. This came to a VERY THIN batter, so I can’t imagine how I would have added more water. I “poured” it into the cookie sheet and baked for 20 min. When I took it out to score, I found that it was done. I was able to cut the crackers, but had to WORK with a spatula to get them off the sheet. (I may try baking parchment next time). The ones on the edges were really crispy, but the ones in the center were a little soft on the underside. I turned off the oven, removed the crispy ones, and turned the other ones over and let sit in the oven for about 30 min til dry. (They did curl up). These were the closest to Wheat Thins I have tried, and my husband loved them. I think they are a little dry, but with dip or peanut butter, they are really good.

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WASA LIKE CRACKERS

Category Low Carb Bread

1 cup wheat bran

2 tbsp oat flour

3 tbsp Designer whey powder

1 tbsp sesame seeds

1 tsp salt

1 1/2 cups water

Preheat oven to 350 and spray cookie sheet WELL. Mix ingredients and pour onto sheet. Spread (this is very watery. Try to get the bran mixture distributed evenly). Bake 10 min, remove sheet from oven, score crackers, and return to oven. Bake 15 min. more. Turn oven off and let sheet sit in oven 1 hour. Remove sheet from oven, and turn oven on to 250. With spatula, turn crackers over, and return to oven for 10-15 min. Turn oven off and let sheet sit in oven 1 hour. (Letting crackers sit in oven while it’s off helps them to dry out).

Total: 39 carbs, 28 fiber, 267 cal, 16 fat, 25 protein. Makes 60 bite-size crackers @ .3 carb ea.

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GARLIC CHEESE FAUX-CACIA

Category Low Carb Bread

1 egg

1/2 cup whey protein powder

3 heavy shakes garlic powder

1 Tbsp oil

1/4 cup heavy cream

few shakes of oregano

1/2 tsp butter extract

1 oz cheddar cheese, shredded

1 tbsp baking powder

Preheat oven to 350. Mix all ingredients together. Add a little water if necessary to thin. Spray cookie sheet, and drop dough into 6 blobs (they will flatten a lot, and may run together). Bake 10 min til golden.

Makes 6 @ 1.5 NET carbs, 110 Calories, 12 fat, 7 protein

These are cheesy and garlicky and have a texture like foccacia. Someone made these by putting all the dough in a circle on a pizza stone, oiling the top and adding additional oil and cheese on top when done. (This may need to bake a little longer)

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WHITE BREAD

Category Low Carb Bread

3/4 cup whey protein

1/8 cup “Just Whites” egg white powder

1 Tbsp baking powder

1 pkt splenda

1/8 t salt

1/4 cup heavy cream

3 large eggs

1/8 cup water

3 Tbsp olive oil

Preheat oven 400. Oil a Pyrex loaf pan. Mix all dry ingredients. Add wet ingredients and mix with hand mixer for one minute. Pour into loaf and bake 15-20 min.

Total: 12 carbs, 2 fiber, 972 cal, 109 fat, 57 protein.

10 slices @ 1 NET carb, 97 cal, 11 fat, 8 protein

I got 10 slices at a little more than 1 carb each by cutting the loaf in half crosswise; then standing each piece on end and slicing into 5 regular bread size slices.

I’ve been told that you can substitute 1/8 cup gluten plus 1 tsp baking powder for the egg white powder, but I haven’t tried it yet. This is really easy and tastes surprisingly like real bread!

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Pancakes

Category Low Carb Bread

Well, here’s how I make pancakes:

1/2 cup 0-carb vanilla protein power

1/4 cup nut meal or flax meal

1 tbsp. baking powder

Sweetener equivalent to 1-2 packets (optional, I usually skip it)

1 tsp. vanilla

2 eggs

Water to desired thickness, about 3/4 cups

Mix all ingredients together with a wire whisk or hand mixer. Allow mixture to sit a few minutes. If at the right consistency the mixture will seem pretty thin. Cook on a greased, pre-heated griddle (I just spray the griddle with Pam). Mixture will seem pretty thin and runny when you pour it on the griddle but it puffs up nicely when it cooks. However because it is runny you don’t get nice round pancakes, but more irregular shapes. Makes about a dozen pancakes and serves two. The only carbohydrate comes from the flax meal that has 8g carbohydrates per 1/4 cup but also 8g fibre. I don’t have the carbohydrate count for nut meal right now. I served them topped with fresh strawberries that have gone through the microwave a bit to create more of a strawberry syrup.

When I am making nut butter I do add a little oil when the butter is reaching a pretty chopped up consistency. For peanut butter I add peanut oil, and for almond butter I add almond oil – but you don’t have to do that. Any mild oil should do. I can’t remember the exact proportions but it’s about 2-3 tbsp. of oil for a 12-oz bottle of peanuts – so you should be able to figure out proportions from there.

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Fluffy Pancakes

Category Low Carb Bread

Servings 2

2 extra large eggs

1/4 cup cottage cheese

2 Tbs. cream cheese

Pinch of Equal

3 Tbs. wheat germ

1 Tbs. rice flour or Wondra

1 tsp. baking powder

Pinch of baking soda

* I have also substituted oat bran for the wheat germ and soya flour for the rice flour

Whip the eggs until frothy, add cheeses and beat until smooth. Add sweetener, and rest of ingredients. Blend. You can do this all in a blender, food processor, electric beater, or by hand if you have to…

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Blueberry Syrup

Category Low Carb Bread

(1 serving)

Put about 1/4-1/2 cup of frozen blueberries in a small saucepan. Heat the berries slowly until they burst, and you have a good amount of warm juice in the pan. Serve warm over pancakes with butter.

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Maple Butter

Category Low Carb Bread

1 stick butter

4 packets sweetener

1 capful maple extract

Whip the butter and add the remaining ingredients. Refrigerate.

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Maple Syrup

Category Low Carb Bread

1/2 Cup water

1/2 Cup butter

1 package unflavoured gelatine

1/2 tsp. vanilla

1 tsp. maple extract

1/4 cup sugar substitute [ 6 packets ]

Bring water and butter to a boil. Add gelatine…stir until dissolved. Remove from heat. Add flavouring, let cool, add sweetener. Cool until slightly thick. It gels when it cools down, so keep it in a wide mouthed container rather than a bottle.

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Maple Syrup

Category Low Carb Bread

1 tablespoon arrowroot powder

1 cup of water

tiny sprinkle of salt

11/2 teaspoons maple flavoring

1/2 teaspoon vanilla flavoring

1 tsp. Sweetener of your choice, to taste

In at least a two cup glass measuring cup (or other microwave-safe glass container), mix water, salt, and arrowroot powder together till thoroughly blended.

Microwave about 1 minute, or until hot. Stir thoroughly (the arrowroot powder tends to settle at first like cornstarch does) Keep microwaving in one minute intervals, stirring after each, to keep the powder dissolved in the water. Do this until it boils. WATCH CAREFULLY, it can and will boil over!

Remove from microwave, stir again, and let it cool to room temperature. When cool, stir in flavourings and sweetener(s). Pour into a bottle (I used my empty Log Cabin bottle :-)) and refrigerate.

NOTES: This stays together quite well, but still benefits from a little shake before serving.

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Gluten Flour Popovers

Category Low Carb Bread

These are a little chewier than a regular popover, but very close to the real thing — good flavor and a good carb bargain.

13 Tablespoons gluten flour

1/2 cup heavy cream

3/4 cup water

2 tablespoons melted butter

1/2 teaspoon salt

2 eggs

Preheat oven to 450. Then, combine ingredients — blending very well with a mixer or a whisk — and pour into muffin tins that each have about 1 tablespoon oil in them. Bake 15 minutes at 450, then turn oven down to 350, bake for 15-20 minutes more. Immediately pierce with fork when you take them out of the oven or they’ll get soggy.

Makes 12 at about 2 carbs per popover.

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Strawberry Whipped Cream Crepes

Category Low Carb Bread

Makes 6 crepes. Surprisingly low-carb, and very delicious. The crepes are about 1 carb per crepe, which makes a single serving about 4 carbs. The best thing is that this does not taste low-carb in the slightest.

Crepes:

2 eggs

1/3 cup heavy cream

1/3 cup water

2 Tbsp. butter, melted

1/4 tsp. salt

1 dropper stevia extract

3 Tbsp. soy protein powder

Cream:

1/2 cup heavy cream (or more if you like lots of cream!)

1/2-1 tsp. vanilla

1/2-1 dropper stevia extract

1 1/2 cups strawberries, sliced

To make cream: beat cream until stiff, add vanilla and stevia to taste. To make crepes: whisk together eggs, cream, water, butter, salt, and stevia until well-mixed. Add protein powder and whisk until smooth. Heat frying pan to medium hot, melt a little butter in pan, and pour in 1/6 of crepe batter, tilting pan this way and that so that batter spreads out. Cook until top is dry and full of air holes, then turn and co ok briefly on second side. Remove to plate and set aside while cook remaining crepes.

To assemble: Place crepe on plate with good side down. Spread with cream. Top with 1/4 cup strawberries, and fold top of crepe over cream and strawberries. Top crepe with dollop of whipped cream and slice of strawberry.

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Chocolate Cake

Category Low Carb Bread

1 cup soy flour

1 cup Splenda

1 to 2 T cocoa, depending on how chocolately you like it

1 ½ tsp. baking powder

1 tsp. vanilla

2 eggs

3 TBLS sour cream

½ c vegetable oil

¼ cup water

¼ cup whipping cream

¼ cup chopped walnuts (optional)

Mix flour, Splenda, baking powder, cocoa and set aside Beat eggs until light yellow in colour, about 2 minutes. Add sour cream, whipping cream and water, and blend until mixed. Stir in flour mixture, with the vegetable oil. Add vanilla, mix until all incorporated. Grease a 9″ square pan. Pour batter into pan. Bake at 350 degrees for 20-25 minutes. Serve with Dr Atkins ice cream, whipped cream. Or the following frosting. A great low carb bread!

Without frosting the whole cake has about 35 grams of carbohydrates.

I like the cake the way it is without any frosting it is very moist. But for real cake and frosting lovers, I developed this frosting for my father who is a diabetic and with a few changes made it for us low carbohydrates eaters.

Optional frosting.

Take 1 and ½ cups of Splenda and place in a food processor. Process it, until it resembles powdered sugar. Mix in 1 to 2 TBLS cocoa, and set aside. Take ½ cup of cold butter and beat in a mixing bowl, about 3 minutes. Gradually add the Splenda Mixture. Beat until smooth and spreadable. If it is a little stiff, add a few drops of whipping cream. If too thin add a little more processed Splenda. Add 1 t vanilla flavouring. Spread on cooled cake. Store in refrigerator.

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Almond Pancakes

Category Low Carb Bread

1/2 cup almond flour

2 eggs – beaten

1/3 cup seltzer water

1 Tbsp. heavy cream

1/4 teaspoon salt

1 packet Splenda or Stevia

Dash of cinnamon

Combine all ingredients and cook on hot griddle.

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Flax Almond Muffins

Category Low Carb Bread

4 tbsp. flax seed, ground to a meal

2 scoops protein powder

2 tbsp. ground almonds

3 tbsp. sour cream

3 tbsp. melted butter

1 tbsp. cream

3.4 tsp. baking powder

2 large eggs,

(optional, I added 1 tsp. almond extract)

Preheat oven to 350*. Combine all dry ingredients. In a separate bowl, combine all wet ingredients. Combine the two. Grease 4 ramekins or muffin tins. Bake 20-25 min. Cool 5 min. before removing from tins to cooling rack.

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Cereal

Category Low Carb Bread

1/4 cup ground flax seed

1/4 tsp cinnamon

1 TBS chopped walnuts

Pinch salt

1/2 cup water

Cook in microwave 1 minute on High.

Sometimes I add some butter. I use almond milk instead of cream to put over the cereal. If you don’t have problems with soy, you can add 1 or TBS of TVP for more texture. It’s very filling. Hope this helps.

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Lemon Pancake

Category Low Carb Bread

4 eggs

1/4 C. soy flour or soy powder

2 Tbsp. water

2 Tbsp. heavy cream

Pinch of salt

3-4 oz. butter

Cinnamon

Lemon extract or fresh-squeezed lemon juice

3-4 packets sweetener

Melt 2 oz butter in a pie plate in the oven while preheating to 425. Mix eggs, cream, water, flour, salt well. Pour mixture into melted butter in pie plate.

Cook at 425 for 8 minutes. Turn down to 275 for 7 minutes. When finished it should look like a great big egg “bowl” with the sides puffed up.

Dot the remaining butter in the egg dish. Lightly sprinkle cinnamon and add 1/4 tsp lemon extract or 1 Tbsp fresh squeezed lemon. Sprinkle 2-3 packets of sweetener over that. Then roll the egg pancake and sprinkle more sweetener and cinnamon on top.

Serves one very hungry person, or 2 not so hungry people.

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“Buttermilk”-Blueberry Scones

Category Low Carb Bread

2 cups almond flour OR soya flour (or combination of the two)

2 teaspoons xanthan gum

1/4 cup Splenda

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter

2 tablespoons heavy cream

2 tablespoons water

1 teaspoon white vinegar

1 large egg

1/2 cup fresh blueberries

1/4 cup pecans, chopped

Preheat oven to 400 degrees.

In a bowl, mix together the almond flour, xanthan gum, Splenda, baking powder, baking soda and salt. In a small bowl or measuring cup, combine the cream, water and vinegar.

Cut the butter into the dry ingredients with a pastry knife until mixture resembles coarse meal (or coarser meal – we’re dealing with almond flour here ). Add the cream/water/vinegar mixture and egg and mix just until everything is moistened. Fold in the blueberries and pecans.

Turn dough out onto a lightly floured (with almond flour) surface. Knead 4-5 times. Pat dough into a 1/2-inch thick circle. Cut 2-inch circles from the dough with a biscuit cutter or water glass. Place circles on a baking sheet either greased or lined with parchment paper. Bake for 6-12 minutes, or until golden. Low carb bread delight!

Makes 1 dozen. About 63.5 carbs for the whole recipe, or about 5.3 carbs each.

NOTE: Buttermilk is *way* too carby to use, but a good substitute is cream, water and vinegar. You need an acid, like buttermilk or vinegar, to get the baking soda to work.

NOTE 2: If you’re using almond flour and not the soya, you might want to cut down on butter, or even eliminate it. Almond flour is a fatty flour. Try it with the butter, and if the scones spread too much while baking, cut back on it the next time.

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Cheese Biscuits

Category Low Carb Bread

1 cup Atkins bake mix

1/4 cup butter

1/2 t. salt

1 t. garlic powder

3/4 cup half cream, half seltzer (you may need much less)

3 – 4 oz. shredded cheddar (to taste)

3 T. sour cream

Mix the bake mix, salt and garlic powder together. Cut in butter until crumbly (or size of small peas). In a small bowl, stir together sour cream and seltzer/cream mixture. Add the liquid to the dry mixture. Add only enough to make it spoonable. Add shredded cheddar, mix well.

Spoon onto cookie sheet or muffin tins (greased well). Bake at 375 degrees for 15 – 20 minutes or until golden brown. Cool for 15 minutes on wire rack (if you try to eat them hot, they’ll fall aparet. They still taste good but it’s quite a mess!).

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Flaxmeal Cereal

Category Low Carb Bread

For any of you that want something different for breakfast, this is how I made it.

1/4 cup flaxseed meal

1/2 cup water

Mix in a bowl and nuke for 1 1/2 minutes. Then I put a couple of pats of butter on top, drizzled some DaVinci maple syrup on that and topped it all off with some cream. I took one bite and thought I’d died and gone to heaven. A little carby (8 carbs I think), so not for induction, or for everyday, but a wonderful change from eggs.

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Muffins

Category Low Carb Bread

1 cup unprocessed wheat bran

1 1/2 cup finely ground nuts (almonds, pecans or walnuts)

2 tsp. baking powder

1 tsp. baking soda

3/4 cup heavy cream

1/2 cup sugar-free pancake-type syrup

2 tbsp. butter

2 eggs

4 tbsp. Splenda

1 tsp. vanilla

Mix all ingredients well and bake in greased muffin tin x 30 minutes at 350 degrees. Makes 12 regular size muffins. Each muffin contains 3 gm of carbohydrate and 4-5 gm protein.

Chocolate Muffin variation: Add 3 tbsp. baking cocoa (unsweetened) to the above recipe. These are great with a very good flavour.

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Biscuits and Gravy

Category Low Carb Bread

1/2 lb. browned pork sausage

1/2 c. water mixed with 1/2 c heavy cream

1 T Arrowroot to thicken

Salt and pepper to taste

Melted 3 T butter, mixed in arrowroot. Then added milk/cream mixture and whisked until thick. Added browned pork sausage.

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Biscuits

Category Low Carb Bread

1 egg, beaten slightly

1/4 C arrowroot

1/4 C flax (ground fine in coffee mill)

1/4 C walnuts (ground fine in coffee mill)

2 tsp. baking powder

small amount of cream (I didn’t measure)

pinch of salt

Baked in muffin tins for approximately 12 mins. (it made 4)

 

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About Joel Dreher

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