Category Archives: All Things Carbalose

Keto Rum Sticky Buns

Keto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky BunsKeto Rum Sticky Buns. You know, it has been many years (10 and counting) that I have been making keto~lowcarb foods for myself (and you of course) and many times it just takes the time to actually make and post a recipe.  That is not the case here.  Posting a recipe involves many steps~It is not just making it and until I got the perfect Keto Rum Caramel Sauce that would work for these keto rum sticky buns, I couldn’t make them.  Well, I have that perfect caramel sauce now so it’s katy-bar-the-door and these are spot, spot on.  I posted a recipe for Cinnamon Walnut Rolls in February of 2014 where I talked about rich rum sticky buns so you can see that it has taken me over 5 years to come up with what I call (at least for myself), the perfect keto rum sticky buns and all I can say is they are beyond fabulous.  There are probably infinitely more new desserts I could do with the sauce but when you feel you have reached the top, and this is it for me, I think maybe I should just stop.

Because they are indeed so rich I am doing the recipe for either 8 or 9 buns.  The caramel sauce is actually a fatbomb with zero carbs so put that in your pipe and smoke it and there are other things you can do with it like make Keto Pecan Pralines, use it as a dip for apples and…anything else that may come to your mind. The recipe for the caramel topping below is exactly ½ the Rum Caramel Sauce and my suggestion would be to make the whole recipe since you already know you can make a ½ recipe of the Pecan Pralines with left over sauce.  Lastly, I would like to say that these are a LOT EASIER than the recipe indicates and once you’ve made these keto rum sticky buns just once, you will understand what I am saying. They are not much more work intensive than any other rolls~they are just better.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Rich Rum Sticky Buns
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Caramel Topping
  1. ¼ C Butter
  2. ¼ C Heavy Cream
  3. 2 T Sugarfree Maple Syrup***
  4. 1 T Rum
  5. ½ t Vanilla Extract
  6. 6 T Just Like Sugar Brown***
  7. ⅔ C Un-Toasted Pecans (To Be Used Later)
  8. ½ t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Just Like Sugar Brown***
  3. 1½ t Cinnamon
  4. ¼ C Soft Butter (To Be Used Later)
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Gluten
  4. ½ t Salt
  5. ⅛ t Guar Gum
  6. ⅛ t Xanthan Gum
  7. 2 T Golden Flaxseed Meal
  8. 2 T Warm Water
  9. 1 Large Beaten Egg (Reserve 1 T)
  10. 2 T Heavy Cream
  11. 2 T Refined Coconut Oil (Un-Refined Is OK Too But Will Add What I Consider Too Much Coconut Flavor).
  12. 12 Drops Liquid Sucralose***
  13. ⅓ C Warm Water + More As/If Needed 1 T At A Time
  14. 1½ T Yeast
  15. ½ t Sugar
  16. 1 t Orange Extract (This Is An Important Essential Ingredient)
Caramel Topping
  1. This can and should be made a day or two in advance (for times sake). Be sure to hide it in the fridge or someone will get into it. Bring to room temperature the day of final assembly.
  2. In a small sauce pan barely, and I mean barely, melt butter, take off heat, add heavy cream, syrup, rum & vanilla.
  3. Begin mixing in Just Like Sugar 2 T at a time until all is incorporated.
  4. Bring to very slow simmer, stirring occasionally and cook for about 16-18 minutes. It will begin to darken and get a little thicker. The idea is to have an overall bubbling for the total cooking period.
  5. The color will start out very light, get darker with cooking, and then lighten again.
  6. Cool completely.
  7. It may seem thin but now just beat it for 3-4 minutes or so and it is ready to use. It will also thicken a little more as it sits. Remember when you were a kid and your mom made you beat fudge? Well, this is kind of like beating fudge except it doesn’t take as long. Refrigerate until ready to use.
Nut Filling
  1. Put pecans, cinnamon, and sweetener in small processor and grind until nuts are finely ground. Set aside. This can also be done a day or two ahead of assembly and trust me, it’s easier. I do mine the night before.
Bun Dough
  1. Put first 6 ingredients in processor.
  2. Add 2 T warm water to flaxseed meal for 10 minutes, add to dry ingredients and pulse to mix.
  3. Bloom yeast with sugar in warm water for 10 minutes.
  4. Add Sucralose, orange extract, and melted coconut oil to top of bloomed yeast.
  5. Beat egg, being sure to reserve 1 T and then add cream.
  6. Add egg mixture to bloomed yeast mixture.
  7. Start processor, add liquids, and process for 1-2 minutes or so.
  8. If needed, add more water 1-2 T at a time.
  9. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky to begin with and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature.
  3. As lightly as is possible grease pan with ½ t butter. Evenly distribute ⅔ C un-toasted pecans (they will get roasty-toasty in the oven). Butter is to hold the pecans in place more than anything else as the buns will slip out with no help after baking.
  4. Invert dough onto bench floured countertop (or your trusty Silpat is perfect) and roll about 9” wide (for 8 rolls) or 10” wide (for 9 rolls) wide and about 14”-16" long.
  5. Brush reserved egg wash 1” around the perimeter of dough.
  6. Spread ¼ C butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all the egg wash as this is your “glue”.
  7. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  8. Again, if you use a Silpat you will not need any bench flour.
  9. Take log roll off Silpat onto a cutting surface and with seam down, gently slice log into 8 or 9 buns about 1” wide.
  10. Place cut buns evenly in pan over pecans if using an 10"pie dish and for 9 buns put them 3 to a row in 3 rows in an 8"x8" square pan.
  11. Cover and allow to rise for 15-20 minutes.
  12. Place buns in oven for 30 minutes.
  13. Invert onto serving dish and now the pecans will be on top.
  14. Allow to cool for 15-18 minutes.
  15. Dot each bun with about 1 T caramel sauce, allow to melt slightly, spread completely, and they are ready to serve.
  16. 9 Servings
  17. 342 Calories, 8.8g Protein, 31.4g Fat, 12.4g Carbs, 7.6g Fiber, 4.8g Net Carbs
  18. 8 Servings
  19. 386 Calories, 9.9g Protein, 35.4g Fat, 14.0g Carbs, 8.6g Fiber, 5.4g Net Carbs
Notes
  1. CAVEAT: I use the ingredients that I feel are the best available, for me personally. If you decide to make this (and I sure hope you do) I am unable to vouch for substitute sweeteners. I have multiple reasons for NOT using eryritol with or without oligosaccharides, food grade glycerin, or anything with probiotic tapioca fiber. None of them are as low in carbs as you may have been lead to believe.
  2. I do occasionally used EZ-Sweetz liquid Sucralose as it adds a different depth of sweetness rather than leaving something one dimensional and neither of the products used here have any carbs in them no matter how much you use. None of the above mentioned can begin to say that which is why you see a nutritional label for 1 t or God forbid ½ t.
  3. Nutritionals include all ingredients and I have given them for 8 buns and 9 buns, depending on the size and shape pan (10" round pie dish or an 8"x8" square pan) you may wish to use.
  4. You may have a bit of caramel topping leftover so...you can use it on lowcarb ice cream, throw in more pecans and make a few pralines or um, get out a spoon and have at it.
  5. Now I hear tell that bacon, caramel and pecans are terrific together so if you want to add a few bacon bits to the top of your buns, by all means, do it.
  6. Yes, they freeze beautifully but if you have a family, they won't make it to any freezer.
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Low Carb Carbalose Flour Dumplings

Low Carb Carbalose Flour DumplingsLow Carb Carbalose Flour Dumplings.  I have had a lot of people over the years who have either Googled or emailed me about low carb carbalose flour dumplings and I really didn’t have a recipe per se except for the dumplings in my Creamy Chicken & Dumplings so I thought I would do a plain version of them just in case you don’t want the herbs/spices.  My personal opinion is that they go quite well with a gravy like Basic Cream Gravy or the Keto Primal Gravy.

Sautéed in a bit of butter? With gravy?  Yep, they make a great side dish to many meals and this is a really easy way to get dumplings for anything you might want them for.  I have a sneaking suspicion these are going to be a big hit and I believe, if you don’t tell anyone, they’ll not know the difference so…Don’t tell.   No, these are NOT, I repeat NOT, made with Carbquik.

For many other Carbalose Flour Recipes please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Dumplings
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Ingredients
  1. 1 C Carbalose Flour***
  2. ½ t Baking Powder
  3. ¼ t Pepper
  4. ⅛ t Guar Gum
  5. ⅛ t Grated Nutmeg
  6. 2 Eggs
  7. ⅓ C Heavy Cream
  8. ⅓ C Hot Water
  9. 1-1½ t Chicken Base*** (This Is Your Salt).
  10. 2 Drops Liquid Sucralose*** (Only If Flour Tastes Bitter To You And WILL NOT make it sweet).
  11. More Freshly Ground Pepper To Taste
Instructions
  1. Beat eggs.
  2. Mix hot water & Sucralose, add chicken base until dissolved, add to eggs and beat, add heavy cream and mix. Add to dry ingredients and beat until smooth.
  3. Using a two teaspoon scoop (about the size of a small melon baller #100 size scoop) drop dough into water (don't crowd) and cook for about 3-4 minutes or until they are no longer doughy. They will float almost immediately so that is not any indication of doneness. Also if you make them larger they will also need a longer poaching time.
  4. Drain and repeat until all dough is used.
  5. You should get about 32-34 good size dumplings. (About 1-1½” in diameter)
  6. 8 Servings-4 Dumplings Each
  7. 87 Calories, 5.5g Protein, 6.3g Fat, 6.1g Carbs, 3.6g Fiber, 2.5g Net Carbs
Notes
  1. You only see 15 dumplings in the picture because I only made a ½ recipe and...I popped one into my mouth before I got it into my soup. Oops.
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Low Carb Carbalose Flour Scones

Low Carb Carbalose Flour SconesLow Carb Carbalose Flour SconesLow Carb Carbalose Flour Scones.  I once did the overnight shift (1:00am-9:00am) working for a catering company/restaurant as one of two bakers.  I absolutely loved the job as I was by myself until 6:00am.  It was quiet and I could just work at my own (then) frenetic pace.  One of the many things I made, and mostly for the restaurant, was scones and during my stint there, I made 1,000’s of them. Great big whoppers. Not sure if I have made any since then but I had someone ask me if I had a recipe and I had to tell her no so…I thought I would put one out.  I mostly made fruit scones but you can do that yourself if you wish.  This is just a basic low carb Carbalose Flour Scones recipe and I have to say, they are good warmed, slathered with butter along with a good cup of afternoon coffee or tea.  I personally do not eat afternoon anything except dinner but these were pretty tempting and um, I broke down and ate two of them-thus ruining my dinner plans.  Remember I’m pretty old and simply can’t eat as much as I used to.  I added almonds and a little almond extract but the recipe can be made plain or with any of your own additions.  A little sugarfree raspberry jam?  Oh yeah, and everybody knows raspberries and almonds are a marriage made in foodie heaven. Of course in my haste to eat them…I forgot I even had the raspberry jam but…there will be a next time.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Scones
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Ingredients
  1. 1 C Carbalose Flour***
  2. 2 T Just Like Sugar Brown***
  3. 2 T Crushed Sliced Almonds
  4. 2 t Baking Powder
  5. ¼ t Nutmeg (Or Mace)
  6. 3 T Cold Butter Cut Into Small Chunks
  7. 1 Eggs
  8. 2 Drops EZ-Sweetz Liquid Sucralose***
  9. ¼ C Sour Cream
  10. 2 T Heavy Cream
  11. ¼ t Almond Extract
  12. ½ t Vanilla Extract
Instructions
  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together the flour, salt, sugar, nutmeg, and baking powder.
  3. Work in the butter, using your fingers, a fork, or a pastry blender.
  4. In a smaller bowl, whisk eggs, sour cream, heavy cream, Sucralose and extracts.
  5. Stir the wet ingredients into the dry ingredients & mix well.
  6. Using a 3 T or #24 scoop, place 6 evenly sized scones on a baking pan.
  7. Bake the scones for 20 minutes, until they're light golden brown.
  8. Allow to cool slightly.
  9. Serve warm, or at room temperature and yes, they can be frozen.
  10. 6 Servings
  11. 165 Calories, 7.0g Protein, 13.3g Fat, 9.3g Carbs, 5.2g Fiber, 4.1g Net Carbs
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Low Carb Carbalose Ham And Cheese Pinwheels

Low Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese PinwheelsLow Carb Carbalose Ham And Cheese Pinwheels. These pinwheels are good just plain but really shine with the addition of a pinch of Italian Dipping Oil ingredients. which are listed in the recipe.  These are easy to make, hard to stop eating, and that’s OK because they are so low carb and…they make a terrific snack for kids too. I suspect they might be better done on a sheet pan lined with a Silpat which is what I actually rolled the log on but Duh, it didn’t occur to me until after I had them in a 10″x10″ pan so I just went with the original plan so, you make that own call on that.  As I said these are very easy to make even though the ingredients list may look a little daunting so, at least give ’em a try.  If you have made either the Carbalose Bread or the Italian Parmesan Garlic Knots recipes, you will know what I am saying.

For many other Carbalose Flour Recipes please see All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Ham And Cheese Pinwheels
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Pinwheel Ingredients
  1. 1 C Carbalose Flour
  2. 1 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients (Optional)
  9. ½ C +2 T Warm Water
  10. ½ T Yeast
  11. ¼ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
  14. 1 Egg
  15. ½ Lb Very Thinly Shredded Good Quality Dry Ham
  16. 4 Oz Shredded Swiss Cheese
  17. 2 T Parmesan Cheese (Again Optional)
  18. 2 t Butter (If Using Pan)
Dry Dipping Ingredients
  1. (Optional And You Will Have Lots Leftover For Tons Of Other Recipes)
  2. 1 T Dried Basil
  3. 1 T Garlic Powder
  4. 1 T Dried Thyme
  5. 1 T Dried Oregano
  6. 1 T Dried Rosemary
  7. 1 T Dried Marjoram
  8. 1½ t Black Pepper
  9. 1½ t Salt
  10. ½ t Red Pepper Flakes
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small square, put into a small un-greased container, and cover with film for about 20 minutes. No need to double this. As you can see, it does not have much yeast or sugar to rise because you don't need them to puff up like a balloon.
  10. Preheat oven to 400°.
  11. Roll dough (on your Silpat) to completely cover.
  12. Brush 1" egg wash around perimeter of dough
  13. Put down shredded ham and cover with Swiss cheese.
  14. Roll as tightly as you can to form a log.
  15. Now, starting at the center with both hands gently "pull" log to about 20".
  16. Gently Cut into 20-1" pinwheels. If you can't get your log to 20" then cut them a little less than 1".
  17. In buttered 10"x10" pan put in 4 rows of 5.
  18. If using a Silpat do the same.
  19. Sprinkle tops with Parmesan cheese if using.
  20. Bake panned pinwheels 30 minutes and a Silpat (easiest) 25 minutes.
  21. 2 Per Serving
  22. 10 Servings
  23. 158 Calories, 12.7g Protein, 10.5g Fat, 6.1g Carbs, 3.8g Fiber, 2.3g Net Carbs
Notes
  1. If you are going to use your Silpat, move your log to a cutting board to stretch and gently cut it then put pinwheels back onto Silpat to bake.
  2. Save the rest of your egg for something else.
  3. I used 2 oz. gruyere and 2 oz. raclette cheeses mixed (both are Swiss cheeses) and that's why the cheeses look different colors.
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Low Carb Carbalose Pecan Walnut Coffee Cake

Low Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee CakeLow Carb Carbalose Pecan Walnut Coffee Cake. You may wonder why this coffee cake looks so dark and it’s because I used Just Like Sugar Brown for most all the sugar-free sweetener in the cake. The sweetener, when wet, becomes darker than you think it should.  I just particularly like the product and it’s flavor.  If you prefer, you can always use Just Like Sugar which is snow white. Rest assured they taste differently. Anyway…still very easy to make and really good eats.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Pecan Walnut Coffee Cake
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Nut Topping
  1. ¼ C Softened Butter Dropped In Small Pieces
  2. ¼ C Carbalose Flour***
  3. ½ C Just Like Sugar Brown***
  4. 1 t Cinnamon
  5. ¼ C Finely Chopped Pecans (See Notes)
  6. ¼ C Finely Chopped Walnuts (See Notes)
Cream Cheese Filling
  1. 4 Ounces Softened Cream Cheese
  2. ¼ C Just Like Sugar Brown***
  3. ¾ t Vanilla Extract
  4. ½ t Cinnamon
  5. ⅓ C Finely Chopped Pecans
  6. ¼ C Barely Warmed Heavy Cream
The Cake
  1. 2 C Carbalose***
  2. 1½ t Baking Powder
  3. 1½ t Baking Soda
  4. 1 C Softened Butter
  5. 1 C Just Like Sugar Brown***
  6. 4 Drops EZSweetz***
  7. 3 Large Eggs
  8. 1 t Vanilla Extract
  9. 1¼ C Sour Cream
  10. 1 t Butter (For Greasing Pan)
Crumb Topping
  1. Combine all the crumb ingredients in a small bowl.
  2. Mix with a fork (or, go on and get your hands into it) until the mixture resembles crumbs. Set aside.
Cream Cheese Swirl
  1. Beat the cream cheese and brown sugar until fluffy.
  2. Mix in the vanilla, cinnamon and gently add the heavy cream. Stir in the pecans. Set aside.
Cake
  1. Preheat oven to 350°F. Lightly butter a 10”x10 pan.
  2. Mix the flour, baking powder, & baking soda. Set aside.
  3. With an electric mixer beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
  4. Gradually add flour mixture ⅓ at a time alternating with sour cream and mixing just until combined.
  5. Transfer the batter (it will be thick) to the prepared pan. Top the batter with spoonfuls of the cream cheese filling and using an up and down motion with a knife or better yet, a small offset spatula, to swirl.
  6. Sprinkle the nut topping evenly over the top of the cake.
  7. Bake 50-60 minutes, or until a toothpick inserted into the center comes out clean. Make sure to check center as sometimes a cake look done but will fall after coming out of the oven and these do not rise too much anyway. They are very dense….and good.
  8. Also to test for doneness look at the edges of your pan and when finishing, the coffee cake will begin to pull away from the pan.
  9. 16 Servings
  10. 305 Calories, 7.2 Protein, 26.2g Fat, 8.8 Carbs, 4.7g Fiber, 4.1g Net Carb
Notes
  1. When I say finely chopped nuts this is what I did. I have a small Cuisinart that runs in reverse to chop instead of grinding, so this process is very easy. Grinding makes it too fine but pulsing when on chopping works well.
  2. I would be careful trying to eat two of these as they are very high in fat. If you do attempt it just, be aware you may feel awfully full unless it is all you eat and...even then...
  3. One of the things I love about low carb baking, and there are many, it that nothing is sticky and these are no different. Looks sticky but…not. Not to the pan and not to you.
  4. If you are feeling particular decadent add a teaspoon of melted butter on top as you serve them.
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Low Carb Carbalose Tomato Basil Bruschetta

Low Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil BruschettaLow Carb Carbalose Tomato Basil Bruschetta. This is my low carb version of Tomato Basil Bruschetta originally made by Julia Child and made famous in the movie Julie & Julia.  I can say that I never had Julia’s recipe but I have a pretty good imagination when it comes to what food might taste like and these are so seriously tasty as to boggle even my mind.

There are no fancy ingredients here except you will need a loaf of Carbalose Flour Bread.  In the movie the bread was fried (I assume in olive oil) and so is mine.  The color and evenness of frying is clearly evident as well as making it extremely crispy. You can use regular tomatoes which will weep a little as they marinate but the juices will not be used as only a hint of balsamic vinegar is needed anyway and that’s if you even decide to use it at all.  I originally made this a while ago and I didn’t have fresh basil.  When I buy fresh basil, and don’t use all of it, I douse it with olive oil and freeze for later use in a sauce of some kind.  So-I am showing both the old picture and the new one using fresh basil which I happen to have left over from making Green Beans Zucchini Basil Verde.  I’m not even sure balsamic vinegar is original to the recipe so leave it out if you wish. I didn’t use it in my first version and did the second time.  I personally think it’s better without it.  I also think it would be better to have mixed the basil in with the tomatoes but since I love to eat it fresh, I piled it on top.  Either way…

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Tomato Basil Bruschetta
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Ingredients
  1. 2 Pieces Carbalose Bread
  2. 3-4 T Olive Oil I Used 3 T Total But Don't Worry If You Have It Leftover (You Want It Fried)
  3. 1 Large Or 2 Small Seeded & Chopped Roma Tomatoes
  4. ½ t Crushed Garlic
  5. 1 t Balsamic Vinegar (Optional)
  6. ¼ t Salt
  7. 4-6 Leaves Basil Coarsely Chopped
Instructions
  1. Slowly fry bread in olive oil, drain allowing it to cool, & it will not take long.
  2. Dice tomato and put into a small bowl.
  3. Mix in garlic and vinegar if using.
  4. Spread tomatoes over toast, sprinkle with salt, and top with basil.
  5. 2 Servings
  6. 281 Calories, 6.6g Protein, 25.9g Fat, 11.8g Carbs, 5.4g Fiber, 6.4g Net Carbs
Notes
  1. Nutritionals include 1 slice Carbalose bread.
  2. You can double or triple the recipe ad infinitum.
  3. You want to fry your bread to the color you see in the pictures making sure they are just normal sized thickness. Any thicker and they will not be completely crispy.
  4. I'm not kidding, this is as good as it looks.
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Low Carb Carbalose Italian Parmesan Garlic Knots

Low Carb Carbalose Italian Parmesan Garlic KnotsLow Carb Carbalose Italian Parmesan Garlic KnotsLow Carb Carbalose Italian Parmesan Garlic KnotsLow Carb Carbalose Italian Parmesan Garlic KnotsLow Carb Carbalose Italian Parmesan Garlic KnotsLow Carb Carbalose Italian Parmesan Garlic Knots. I now have quite a collection of Carbalose Flour Recipes and Carbalose Italian Parmesan Garlic Knots is now the newest addition to that list.  There are recipes out there using Pillsbury bread sticks (that come out of a can no less) but I have never tried them.  Their label says 26g carbohydrates per/2 sticks.  If you were to eat two knots it would be about 7g carbs or about 20% of the Pillsbury stuff. It’s what I’m going to do and anyway these are very easy to make. I know the recipe looks intimidating but really, all it is, is a list of ingredients…that will make your kitchen smell heavenly.

We will be taking a combination of two recipes Carbalose Flour Bread & Italian Dipping Oil,  tweaking them a bit,  and adding Parmesan cheese and yes, more garlic, for our knots.  The dry dipping oil ingredients can be made ahead and just left alone until ready for use.  The recipe is for many times what we will need now.  The dry dipping ingredients are quite versatile and can be used for the base of a tasty salad dressing by adding vinegar & olive oil, or sprinkling on any number of vegetables or sauces.  I think once you have it, you will find many used for it.  The dough, all by itself, makes a great pizza base and if rolled thinly makes six large pieces.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Italian Parmesan Garlic Knots
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Knot Ingredients
  1. 1 C Carbalose Flour
  2. 2 T Wheat Gluten
  3. 2 T Coconut Flour
  4. 2 T Golden Flaxseed Meal
  5. ½ t Salt
  6. ⅛ t Guar Gum
  7. ⅛ t Xanthan Gum
  8. ½ t Dry Italian Dipping Ingredients
  9. ½ C +2 T Warm Water
  10. 1 T Yeast
  11. ½ t Sugar
  12. 2 T Olive Oil
  13. 3 Drops Liquid Sucralose
Dry Dipping Ingredients
  1. 1 T Dried Basil
  2. 1 T Garlic Powder
  3. 1 T Dried Thyme
  4. 1 T Dried Oregano
  5. 1 T Dried Rosemary
  6. 1 T Dried Marjoram
  7. 1½ t Black Pepper
  8. 1½ t Salt
  9. ½ t Red Pepper Flakes
Finishing Ingredients
  1. 3 T Olive Oil
  2. ½ T Parmesan Cheese
  3. 1 t Dry Dipping Ingredients
  4. 1 t Crushed Garlic
Instructions
  1. Mix all dry dipping ingredients.
  2. Add 2 T hot tap water to flaxseed meal. Set aside 10 minutes to let it thicken.
  3. Bloom yeast & sugar in remaining ½ C warm water for 10 minutes or until foamy.
  4. Put first 8 ingredients in processor and pulse to blend.
  5. Add flaxseed and pulse to blend in.
  6. Add liquid Sucralose & olive oil to top of bloomed yeast and with machine running add to processor.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed a little at a time.
  8. You want to make sure there is enough water. Dough should hold together, have a loose consistency and should not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  9. Form into a small ball, put into a small un-greased container, and cover with film for about 30 minutes.
  10. Divide dough into 8 1½ oz. pieces and make individual balls.
  11. Preheat oven to 400°.
  12. Take each ball and roll into a 6" rope. (See Picture) By the time they are finished (resting) begin again and roll into 9" ropes and tie into knots.
  13. Cover and allow to rise about 20 minutes and pop them into the oven for 20 minutes.
  14. Cool just slightly.
  15. Mix dry 1 t dry dipping ingredients with olive oil cheese, and garlic mixing well.
  16. Toss each warm knot into mixture. I actually used my fingers and did they ever smell good.
  17. 8 Servings
  18. 153 Calories, 6.0g Protein, 12.8g Fat, 8.5g Carbs, 5.0g Fiber, 3.5g Net Carbs
Notes
  1. These go well as a side to many salads.
  2. Sadly, you may have a bit of the olive oil mixture left and if you do my suggestion is to add a little more oil and it on some other vegetable like...broccoli and since I was having pork tenderloin for dinner, I used it to drizzle on that. Waste not-want not.
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Low Carb Carbalose Flour Banh Mi Sandwich

Low Carb Carbalose Flour Banh Mi SandwichLow Carb Carbalose Flour Banh Mi Sandwich. So, as I am from the mountains of Colorado, there were no Thai restaurants hence nary a Banh Mi Sandwich in sight.  As a diabetic I had never had nor tasted one and really had no basis of comparison but the ingredients that go into one are all ingredients I am quite familiar with, love, and use all the time. I do have lots of friends who have not only eaten them but raved about them so I thought, since I use and make all the ingredients in a Banh Mi, and yes I do even have maggi sauce, why not just try it.  Well, I am here to tell you this baby is ridiculously good.  It is not the largest sandwich at 6 inches but it does pack unbelievable flavors in those 6”.  I do want to say your small baguettes will not be as crispy as a traditional one.  I did use a small amount of butter to toast it and that’s about as good as it gets.  If you look carefully, you can see all the layers of goodness.

Low Carb Carbalose Flour Banh Mi SandwichLow Carb Carbalose Flour Banh Mi SandwichIf the average 6″ Banh Mi sandwich has 70g-75g carbs I’m not sure where else you could get a sandwich with all the stuff piled in a bun and have it under 17g carbs so, when you have nothing else better to do, please try it.  You will need the recipes for Carbalose Flour Bread, Chicken Liver Pate, and Maggi Mayo which is best made a day or two ahead anyway and which means you can make this in stages.

I have included a picture of the bun top’s guts hollowed out and which weighs about an ounce because not only is it not needed, it allows more room for other stuff.  If you decide to hollow out the top it will also reduce your final carb count by about 1g.

The picture to the left is my very first Banh Mi (bunless of course) that I had while on a recent trip to Seattle to see old friends.  Notice the egg which was an add on.  I have to say it really was divine and though quite piquant with the jalapeno peppers, I am positive it had a bit of sugar in it.

 

I’m really sorry I did not have any pork skins to eat with my sandwich as they would have been the perfect accompaniment but ate the last of what I had and hadn’t popped any replacements.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Banh Mi Sandwich
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Ingredients
  1. 1 Recipe Carbalose Bread
  2. 1 Recipe Chicken Liver Pate
  3. 1 Recipe Maggi Mayo
Guts
  1. 12 Oz Warmed Pulled Pork
  2. 1 C Apple Cider Vinegar
  3. 1 C Water
  4. 3 Drops Liquid Sucralose
  5. 1 Grated Medium Carrot (Or About 1 Cup)
  6. 1 Grated Jicama (Or About 1½ C)
  7. 1 Medium Cucumber Sliced Lengthwise
  8. 8 T Pickled Jalapenos
  9. 8 T Coarsely Chopped Cilantro
  10. 8 t Butter
Instructions
  1. Combine water, vinegar, & Sucralose and add grated veggies. Refrigerate and marinate at least a couple of hours.
  2. Slice bun in half (carefully scooping out top of bun if wanted you can use it later for bread crumbs), thinly spread butter on top & bottom and toast in heated skillet.
Working up
  1. Spread chicken liver pate on each bottom.
  2. Divide and place pork on top of pate.
  3. Add drained veggies.
  4. Add sliced cucumber.
Top
  1. Spread with maggi mayo.
  2. Evenly distribute jalapenos.
  3. Cover with cilantro.
  4. Close, cut and serve.
  5. 4 Servings
  6. 795 Calories, 48.1g Protein, 41.5g Fat, 37.7g Carbs, 21.2g Fiber, 16.5g Net Carbs
Notes
  1. Nutritionals include bread, maggi mayo and pate as well as the rest of the ingredients.
  2. I marinated my cucumber but I think it would be much crunchier just sliced and un-marinated.
  3. If you like, have and use pickled red onions they might be another good addition but are not authentic to the sandwich.
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Low Carb Carbalose Flour English Muffins

Low Carb Carbalose Flour English MuffinsThis Low Carb Carbalose Flour English Muffins recipe has been a long time coming and is long overdue. When I was originally married in 1968 one of the gifts I received was the new & revised 1968 version of The Joy Of Cooking.  47 years later that book is the most dog-eared, moth-eaten cookbook I have.  Back then it didn’t take me long to find the English muffin recipe on Pg. 568 and until I was diagnosed as diabetic, I always made my own English muffins and I have made 100’s of them. Much less expensive, fun to make and taste lots better.  So…after much time and procrastination I made them with Carbalose flour this morning and believe it or not they were a success on the first try.  The deal is-English muffins are so good for so many things that I have actually missed them.  And now, instead of relying of one of those crummy McMuffins at you know where, you can stay at home and make yourself a healthier one instead.

Here’s a little test.  How do you know by looking at an English muffin that it is homemade?  Because when they cook they don’t split themselves, you have to do that.

I didn’t use all the Carbalose Flour Bread dough ingredients although I think I could have.  I didn’t use coconut flour and I subbed butter for coconut oil.  The basic difference with bread vs muffins is you make a muffin “batter”, let it rise & collapse, then add the fat & remaining flour.  I also used to make my original muffin dough into a loaf of bread and I may test that one day too.

All my Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

English Muffins
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Ingredients
  1. 3 C Carbalose Flour***
  2. ¼ C Gluten
  3. ¼ t Guar Gum
  4. ½ t Xanthan Gum
  5. 1 t Salt
  6. ¼ C Warm Water
  7. ¼ C Golden Flaxseed Meal
  8. 1¼ C Warm Water
  9. 1 t Sugar
  10. 1½ T Yeast
  11. 8 Drops Liquid Sucralose***
  12. ¼ C Warmed Heavy Cream
  13. 2½ T Soft Butter + 3½ T Melted Butter
Instructions
  1. Mix yeast, sugar and water and bloom for 10 minutes then add Sucralose.
  2. Add flaxseed meal to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put 1¼ C flour, gluten, gums, and salt into a mixing bowl & beat in liquids including cream & watered flaxseed meal. It should now look like a batter.
  4. Cover loosely and allow sponge to rise, (bubble & collapse) in a warm place. This should take about 1-1¼ hours. (I turn my oven onto the lowest setting for a couple minutes, turn it off, make the sponge batter, and put in the oven).
  5. Preheat griddle to 350°.
  6. Using a whip, or an electric mixer, beat in softened butter 1 T at a time.
  7. Start beating in remaining flour ¼ C at a time until your whip or mixer won’t take any more.
  8. Roll dough onto counter, knead in remaining flour ¼ C at a time and finish kneading 1-2 minutes.
  9. Dough will not stick to counter.
  10. Roll dough to ½” thick and with a 3¼”-3½” ring, press down but do not twist. Continue until as many muffins can be cut and as you have leftover dough, knead & reform and cut more muffins.
  11. Brush muffins with melted butter and gently place on griddle buttered side down and then gently brush tops of muffins.
  12. Muffins will rise after being put on the griddle and just leave them alone for 4-5 minutes or until browned on first side.
  13. Gently turn over and finish cooking.
  14. Place on wire rack and cool completely.
  15. Muffins will deflate a bit upon cooling-it’s OK-you didn’t do anything wrong.
  16. The longer you leave these on the cooling rack the better. (Within reason of course). They are much easier to fork open after resting.
  17. 8 Servings-Larger Ring
  18. 279 Calories, 17.7g Protein, 18.5g Fat, 20.2g Carbs, 11.g Fiber, 8.3g Net Carbs
  19. 10 Servings-Smaller Ring
  20. 221 Calories, 14.2g Protein, 14.8g Fat, 16.2g Carbs, 9.5g Fiber, 6.7g Net Carbs
Notes
  1. These can easily be individually wrapped and frozen.
  2. A 3¼” ring will yield about 10 muffins and a 3½” ring will yield 8 muffins.
  3. There are several ways to cut muffins. If you fork it open it will have those famous nooks & crannies which of course are great at holding all that butter you might want to slather on them. But you can also slice them with a knife if you plan to make say, eggs benedict and want a flat surface to mound things onto.
  4. I have pretty much always forked mine but as I said there are advantages to both ways.
  5. If you have a rather straight fork it helps as a curved fork takes a little getting used to splitting evenly.
  6. I love these buttered, slathered with cream cheese, capers, lox or smoked salmon, a slice of tomato, and raw red onions rings and lots of fresh cracked pepper. Oh Baby, Oh Baby.
  7. These also make terrific individual mini pizzas, a pretty good burger bun, good under chicken, tuna, ham, or shrimp salad with melted cheese on top. (Think they call that a melt), and of course classic eggs Benedict which has many different variations of it’s own. I’ll bet you can come up with lots of ways to use them.
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Low Carb Cubano Sandwich

Low Carb Cubano SandwichLow Carb Cubano Sandwich. The first time I ever tasted a Cubano Sandwich was in the basement of some vast hotel in Las Vegas. It was very late at night and probably anything would have tasted good but I was hooked at first bite.  It is a very simple sandwich and for some reason as I subsequently ordered them from time to time they were never as good as that first one.  Of course I gave up sandwiches pretty much for good over 7 years ago but sometimes a girl wants what a girl wants so I have now devised my own way of fixing this iconic sandwich.  Cuban food in and of itself is not very spicy and when looking at any Cuban menu you might think that it is.  So what follows is my low carb version.  As you look at the few ingredients of this recipe it is kinda hard to believe it could tasted as good as it does but for whatever reason the flavors are perfect together.  I think the secret to mine is using pulled pork because the juices get all oozy goozy with the cheese.  The tradition is to use Cuban bread and weight & flatten it but we are not going to use Cuban bread.  My version is between two pieces of Naan Flat Bread which is already cooked so all you need do is heat and melt the cheese.  Once you have made Naan you may find quite a lot of uses for it. If you wish to make this open-faced then you can deduct 6.4g carbs and 220 calories.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Cubano Sandwich
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Ingredients
  1. 2 Pieces Naan Flatbread
  2. 2 Oz Pulled Pork
  3. 2 Oz Good Dry Shaved Ham
  4. 2 Oz Very Thinly Sliced Swiss Cheese (I Use Gruyere)
  5. 2-3 Pieces Thinly Sliced Dill Pickle (Or To Cover)
  6. 2 t Butter
  7. Yellow Mustard
Instructions
  1. Put a skillet on medium-low & melt 1 t butter.
  2. Put 2 pieces of Naan on counter and slather with mustard.
  3. Lay on pork, cheese, pickles, & ham.
  4. Spread 1 t butter on top piece of Naan.
  5. Place sandwich into butter, cover and heat until cheese begins to melt, carefully turn, re-cover and heat until cheese is completely melted and gooey.
  6. Slice on the bias and serve it up baby.
  7. 851 Calories, 31.2g Fat, 51.8g Protein, 28.5g Carbs, 15.0g Fiber, 13.5g Net Carbs
Notes
  1. Since Naan flatbread is already flat (duh) this does not need to be pressed like a customary Cubano.
  2. You may think 13.5g net carbs a bit high and I say, if compared to a traditional Cubano sandwich at between 60g-80g carbs and remembering you are having a real sandwich-this is very low carb. It is also a pretty good size sandwich and can easily be split with a friend or spouse.
  3. I eat ½ of one of these every once in a while and they don’t do much to my blood sugar so please make you own decision and since I DO NOT count calories I could care less about them.
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Low Carb Biscuits Eggs And Sausage Gravy

Low Carb Biscuits Eggs And Sausage GravyLow Carb Biscuits Eggs And Sausage GravyLow Carb Biscuits Eggs And Sausage Gravy. I can’t think of any better or more filling way to start a day than Low Carb Biscuits Eggs & Sausage Gravy and… breakfast for dinner anyone? I served this in the restaurant to rave reviews and the secret? The liquid smoke. Customers had no idea what was in the gravy but they sure knew they had never tasted anything like it. I did serve it with biscuits to the public but not any more and not for you. For a no guilt meal here is the low carb recipe for Carbalose Butter Cream Biscuits and you’ll never need Carbquik again.

Liquid SmokeGot a funny story regarding liquid smoke. My husband knows I have used it forever and I was about out so I ask him to pick me up some at our local Cash & Carry. It is open to the public but is mostly a restaurant supply shop. Oh Lordy you wouldn’t believe what he came home with. Instead of a small 3.5 oz bottle he brought home a quart of it. One can only imagine what was going on in his male mind. He was probably thinking, well if size really matters let’s get her this big boy. I laughed so hard I could barely see straight and he never did get the joke. Needless to say I have enough liquid smoke for the rest of my life and beyond. The kicker is that it comes in a 1 gallon jug and thank heaven he didn’t bring that size home.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Biscuits Eggs & Sausage Gravy
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Ingredients
  1. ½ Lb Country Sausage
  2. ½ C Heavy Cream
  3. ½ C Water + More As/If Needed/Wanted
  4. ⅛ t Guar Gum (Your Thickener) (I Use A Mix of 50% Guar Gum-50% Xanthan Gum)
  5. 3 Oz Grated Cheddar Cheese
  6. 1 t Chicken Base***
  7. 1 t Liquid Smoke
  8. ½ t Cracked Pepper+More To Taste
  9. 4 Eggs
Instructions
  1. Cook sausage and set aside.
  2. Begin heating heavy cream & water. Add chicken base, liquid smoke, and pepper.
  3. Sprinkle in guar gum and whisk to mix.
  4. Add back sausage, and bring to temperature. It will thicken as it cooks.
  5. Now working quickly, begin to cook eggs anyway you wish (over easy is the gooiest & best way), put gravy into a bowl & top with cheese so it begins to melt.
  6. Finish cooking eggs and top gravy & cheese.
  7. Lightly salt & pepper eggs.
  8. If using a biscuit, break it into chunks, put into bowl first under the gravy and proceed.
  9. Serve immediately.
  10. 2 Servings No Biscuit
  11. 741 Calories, 33.3g Protein, 63.3g Fat, 1.3g Carbs, 0.0g Fiber, 1.3g Net Carbs
  12. 2 Servings With Biscuit
  13. 901 Calories, 38.5g Protein, 76.8g Fat, 9.3g Carbs, 4.8g Fiber, 4.5g Net Carbs
Notes
  1. This is a completely filling meal because of the high fat content. If eaten in the morning you will not be hungry until ready to have dinner and...maybe not even then. Me? The picture above was my dinner.
  2. If you are at all calorie conscience then this is not for you and how many times have you ordered this in a restaurant with the addition of hash-browned potatoes and maybe toast on top of that. This is LCHF at it's best.
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Low Carb Macaroni And Cheese

Low Carb Macaroni And Cheese. TLow Carb Macaroni And Cheesehis is a no messin around real Macaroni & Cheese with real low carb pasta.  You will need a recipe of low carb Spaetzle  as your pasta and this should yield about 3 cups.  This is a super easy recipe to make including the Spaetzle.  If you want to gild your lily put a recipe of Au Gratin Casserole Topping on top.  This will add 1.5g net carbs per serving.

I use Gruyere cheese in mine but of course any good cheddar, Swiss or combination of cheeses will work.  If you can’t tell from some of my other recipes; Gruyere is definitely my cheese of choice.  My husband says I use too much of it (and yes, it is expensive) and I have to keep telling him to get over it.  I also happen to like a really creamy mac & cheese and if you don’t then use ½ C less cream.  Sprinkle some crumbled bacon on and Ooh La La.  This is extremely filling due to its high fat content.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Macaroni & Cheese
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Ingredients
  1. 1 Recipe Spaetzle
  2. 2 T Butter
  3. 1⅔ C Heavy Cream
  4. 2 t Mustard Powder
  5. 2 t Chicken Base
  6. ½ t Pepper
  7. ½ t Paprika
  8. 1 C Grated Cheese (About 3 oz)
  9. 2 T Parmesan Cheese
Instructions
  1. Sauté spaetzle in butter until golden brown spots begin to appear. Take out of skillet, put in 6"x6" casserole dish, and sprinkle with cheese.
  2. On medium, begin heating heavy cream, add mustard, chicken base, pepper, & paprika and thicken slightly.
  3. Pour over pasta, top with Parmesan and bake in 350 degree oven for about 15-20 minutes.
  4. If you opt to top with bread crumbs put them on before baking and omit the Parmesan.
  5. 6 Servings
  6. 434 Calories, 12.1g Protein, 38.2g Fat, 10.4g Carbs, 3.2g Fiber, 7.2g Net Carbs
Notes
  1. This is how I do it if I'm heating it later. I microwave everything on low until just warm. This way the cheese does not curdle and it takes far less time to cook overall.
  2. OK, now you can mess around a bit. You can add tuna or anything you want before you begin heating this dish and it will probably take an extra ¼ C of cream.
  3. If you like a crustier mac & cheese save some cheese for topping.
  4. Recipe easily doubles or triples.
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Low Carb Spaetzle Pasta/Noodles

Low Carb SpaetzleLow Carb SpaetzleLow Carb Spaetzle. Oh good grief-this is the first pasta/noodles recipe I have tried to make with Cabalose Flour and it is fantastic.  If you have never had spaetzle you are in for a treat.  Please pardon my description but they look kinda like little white rabbit turds gone wrong.  I know, I know, sorry but the taste will more than off-set the description.  It seems just about every country in the world has its own way of making pasta and this is the way the Germans make theirs.  DO NOT USE CARBQUIK-IT WILL NOT WORK.

After you have made these once or twice your mind will go nuts with the things you can put/do with them.  Fried in butter with poppy seeds, with chives, with mushrooms, Parmesan cheese, your favorite sausage, under a light marinara sauce or a robust Puttanesca Sauce, Tomato Sauce loaded with full fat mozzarella, Tomato Basil Cream, heavy cream & Pistol River Porcini Dust, mixed with spinach & gruyere, a few carmelized onions, any cold pasta salad, and gads, these are just a few quick things I can think of.  Here is the recipe for Macaroni & Cheese  Anything you can do with pasta you can do with this recipe.

Spaetzle1You will need an old fashioned large holed cheese grater or if you actually have a spaetzle grater all the better (I do not).  I am of the Alton Brown school of though regarding kitchen tools.  If it only does one job I don’t need it.  Two is iffy but three or more…sign me up.  If you have a potato ricer (again I do not) this will give you a longer skinnier spaetzle which is good for soups like the pic to the right.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Spaetzle
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Ingredients
  1. 1 C Carbalose Flour***
  2. 2 Eggs
  3. 6 T Heavy Cream
  4. 6 T Water
  5. ½ t Salt
  6. ¼ t Pepper
  7. ⅛ t Guar Gum
  8. ⅛ t Grated Nutmeg
  9. 2 Drops Liquid Sucralose***
Instructions
  1. Bring a pot of water to simmer.
  2. Put flour & spices together and stir.
  3. Beat eggs then add water, heavy cream, & Sucralose and add to flour.
  4. Batter should be of a medium thick consistency.
  5. Using an old fashioned large holed grater, put about ½ C batter on top, and with grater over the water, run your index finger gently over the dough and let it drop into the water. It will sink and almost immediately float. Cook about 2 minutes.
  6. Remove with a small strainer or spider.
  7. Repeat until finished.
  8. 4 Servings
  9. 201 Calories, 10.9g Protein, 12.2g Carbs, 7.3g Fiber, 4.9g Net Carbs
  10. 6 Servings
  11. 136 Calories, 7.3g Protein, 8.1g Carbs, 4.9g Fiber, 3.2g Net Carbs
Notes
  1. If you think your batter is a bit too thin, add a tad more flour.
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Low Carb Carbalose Bread Crumb Croutons

Low Carb Carbalose Bread Crumb Croutons.  Same recipe with the same ingredients as the Au Gratin Casserole Topping just put together a bit differently and perfect with Caesar Chicken Salad/Dressing You will need Carbalose Flour Bread  to make the crumbs.  To read about Carbalose Flour please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Bread Crumb Croutons
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Ingredients
  1. 1 C Carbalose Flour Bread Crumbs
  2. 2 T Melted Butter
  3. ¼ C Parmesan Cheese
Instructions
  1. Mix melted butter and crumbs.
  2. Add to medium heated small sauté pan and stirring frequently as not to overdo them cook until crisp.
  3. Take off heat, put in small bowl and mix in Parmesan cheese. Voila-crumbed croutons.
  4. 8 Servings
  5. 63 Calories, 4.5g Protein, 2.4g Carbs, 1.4g Fiber, 1.0g Net Carbs
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Low Carb Carbalose Bread Stuffing

Low Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread StuffingLow Carb Carbalose Bread Stuffing. What to say.  This Carbalose Bread Stuffing is another way I use Carbalose Flour.  Not all that often, but the problem is that I know way too many recipes and it takes me a while to cycle through a lot of them, and I have to say, I should make it more often because it is so good and a great accompaniment to many meals. Please see Carbalose Flour Bread. and you will need it to make this Carbalose Bread Stuffing.

I don’t have a clue where any of you live but…if…you live either in the Pacific Northwest or British Columbia, Canada RossDown Chicken is hands down the best chicken I have eaten since I was a kid.  I have tried about every chicken product there is and this IS the best-ever. Not surprisingly, I bought my first one in a Halal market here in Portland and have never looked back when buying whole chicken.

To read about Carbalose Flour please see the All Things Carbalose informational page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Bread Stuffing
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Ingredients
  1. 8 oz. Dried Carbalose Bread Cubes (5½ -6 Cups)
  2. ¾ C Small Diced Celery
  3. ¾ C Small Diced Onion
  4. 1 C Water
  5. ½ C Butter
  6. 1 T Chicken Base***
  7. 2 Beaten Eggs
  8. 1 t Dried Sage
  9. 1 t Poultry Seasoning
  10. ¼ t Pepper
  11. More Water To Moisten
Instructions
  1. Put cup water, butter, and chicken base in skillet, heat, and add celery & onions. Cook on low until very soft then add seasonings.
  2. Cool slightly and add beaten eggs.
  3. Add additional 1 C warm water to celery onion mixture and pour all into dried bread cubes. Mix, let sit, and add water as/if needed until stuffing is moist.
  4. Butter glass baking pan and bake at 350 degrees until beginning to brown on top.
  5. 8 Servings
  6. 190 Calories, 6.5g Protein, 14.4g Fat 8.3g Carbs, 4.4g Fiber, 3.9g Net Carbs
Notes
  1. Low Carb Additions: sautéed mushrooms, oysters, spinach, sausage, pine nuts, almonds, sugar-free cranberries, and small diced Granny Smith apples.
  2. How we eat this: I cut out the backbone of a chicken, butterfly (spatchcock) it, butter a piece of foil, put the stuffing roughly in the shape of a heart, put the chicken on top of the stuffing, and bake it at 375 degrees for about 1¼-1½ hours and wahoo it’s so good. As the chicken cooks the juices and fat go into the stuffing.
  3. Needless to say this goes well under/with Cornish game hen.
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Low Carb Carbalose Cinnamon Walnut Rolls

Low Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut RollsLow Carb Carbalose Cinnamon Walnut Rolls. There are thousands of recipes for cinnamon rolls on the internet and maybe only one or two made with Carbalose Flour.  I hope by the time you make these, you find these Low Carb Carbalose Cinnamon Walnut Rolls are the best.

My all-time favorites from long ago and far away were Rich Rum Sticky Buns from The New Basics cookbook by Julee Rosso & Sheila Lukins but alas…I can eat them no more.  To look at my copy of the book you would think it was 60 years old but really-I have only had it 28-30.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials.  I am not sponsor-compensated for recommending a product that I use***

 All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page. For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Cinnamon Walnut Rolls
Print
Dough
  1. 1½ C Carbalose Flour***
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil (plus 1 t For Oiling Pan)
  5. 2 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. ½ C Warm Water
  10. 1½ T Yeast
  11. 1 t Sugar
  12. 1 Large Beaten Egg (Reserve 1 T)
  13. ¼ C Warm Heavy Cream
  14. 12 Drops Liquid Sucralose***
  15. ½ t Butter
Filling
  1. 2 C Ground Walnuts (Reserve ½ C)
  2. 2 t Cinnamon
  3. ½ C Sweetener Of Choice (I Use Just Like Sugar Baking*** Or Just Like Sugar Brown***)
  4. ½ C Soft Butter
Drizzle
  1. 1½ Oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. 1½ t Vanilla Extract
  4. ¼ C Melted Butter
  5. 6 Drops Liquid Sucralose***
Dough
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Mix egg, reserve 1 T and then add cream.
  5. Add egg mixture to bloomed yeast mixture.
  6. Start processor and add water & yeast and cream & egg mixtures and process for a minute or so.
  7. If needed, add more water 1-2 T at a time.
  8. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  9. Since you will be rolling this into a rectangle, place dough in a small bread pan, cover with film and let rise about 15-20 minutes.
  10. Invert dough onto bench floured countertop (or your trusty Silpat which gives you the perfect sizing with an inch overhang all the way around) and roll out rectangle to about 12”x16”.
  11. Brush 2” egg wash around the perimeter of the dough.
  12. Put walnuts, cinnamon, and sweetener in small processor and grind until nuts are pretty fine.
  13. Spread butter on dough, (if you have a small off-set spatula this works perfectly) this time leaving it about ½” around perimeter. Don’t cover all your egg wash as this is your “glue”.
  14. Sprinkle nut filling evenly on butter and roll making sure the bottom is tightly glued.
  15. Again, if you use a Silpat you will not need any bench flour.
  16. If, after you roll your dough and it is not 16” it will easily stretch and if you get any butter-sugar mixture on the counter, put in onto the top of the rolls after cutting and panning. With seam down-gently slice log into 16 rolls about 1” wide.
  17. In an oiled 10"x10" pan make 4 rows of four-making sure the tails are turned inward so they won’t unroll. If using a 9"x13" pan just put in as evenly as possible.
  18. Cover and rise 30-45 minutes. They will not rise too much but they should get a bit taller.
  19. Put Rolls in 340 degree preheated oven for 30-35 minutes or until golden brown. Cool slightly.
  20. Put cream cheese in small bowl and beat. Add melted butter, Sucralose (or ¼ C Just Like Sugar Brown) & vanilla and start adding the warm heavy cream a little at a time until it will “drizzle”.
  21. Pour drizzle all over top and sprinkle with remaining walnut mixture.
  22. Best served warm and if not warm then best just served. These rolls freeze well.
  23. 16 Servings
  24. 250 Calories, 5.6g Protein, 7.4g Carbs, 3.1g Fiber, 4.3g Net Carbs
Notes
  1. I have shown a couple of way to make the rolls and these are the differences: In the upper pics they were done in a 9x5 bread pan which of course was deeper and more or less caramelized the rolls because they were only subjected to heat on the top. I use Just Like Sugar in the glaze and by the time I got to it, it had gone into a “frosting like state” so I frosted them instead of using the drizzle. In the lower pics, I used a 9” shallow round glass pie pan while making the drizzle with Just Like Sugar “Brown”, hence the caramel color, and warm enough to actually drizzle. The rolls, because of surrounding heat, were a bit firmer on the edges. I also drizzled them while the rolls were right out of the oven so it would soak into them. All I can say they are terrific both ways.
  2. Sorry, but I only do eight rolls at a time because though they freeze perfectly, it would take me 4 months of Sundays to eat them all.
  3. Although to my mind walnuts are traditional, pecans or a combination may be substituted for walnuts.
  4. The rolls will literally slide out of either baking pan you use which is why they show so well on a another pan.
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Low Carb Carbalose Flour Almond Raspberry Braid

Low Carb Carbalose Flour Almond Raspberry BraidLow Carb Carbalose Flour Almond Raspberry Braid. It seems unbelievable when you look at this braid that it could possibly be low carb.  This is lovely and perfect with afternoon tea or a Sunday brunch.  With this basic braid recipe you can also fill it with savory vegetables Vegetable Mélange Encased In Pastry or meats or a combo of both to make a meal for two or a side dish for six people.  The combinations are almost endless.

Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Almond Raspberry Braid
Print
Ingredients
Dough
  1. 1½ C Carbalose Flour
  2. 2 T Coconut Flour
  3. 2 T Golden Flaxseed Meal
  4. 2 T Refined Coconut Oil
  5. 1 T Gluten
  6. ½ t Salt
  7. ⅛ t Guar Gum
  8. ⅛ t Xanthan Gum
  9. 1 Large Egg Beaten (Reserve 2 T For Brushing)
  10. ¼ C Heavy Cream
  11. 10 Drops Liquid Sucralose
  12. ½ C Warm Water
  13. 1 T Yeast
  14. 1 t Sugar
Filling
  1. 1 C Sugar Free Raspberry Preserves
Drizzle
  1. 1 ½ oz Cream Cheese
  2. 3 T Warm Heavy Cream
  3. ½ t Vanilla Extract
  4. ¼ t Almond Extract
  5. 1 T Melted Butter
  6. 6-7 Drops Liquid Sucralose
  7. ¼ C Toasted Sliced Almonds
Directions
  1. Put first 8 ingredients in processor.
  2. Bloom yeast with sugar in warm water for 10 minutes.
  3. Add Sucralose to top of bloomed yeast.
  4. Add beaten egg and heavy cream to processor, start, add water & yeast and process at least one minute.
  5. Carbalose flour is not sticky but eggs are so this time your dough might be a little sticky and as you are forming the rectangle to put into your pan it will then end up pretty much non-sticky.
  6. Since you will be rolling this into a rectangle place dough in your bread pan, cover with film and let rise about 30 minutes.
  7. Invert dough onto bench floured countertop and roll out rectangle to about 10”x16”.
  8. Now, leaving center 4” uncut and beginning at the top, cut every ¾” down one side and correspondingly down the other side at about a 60 degree angle. I use a bench scraper for this because it is blunt but it will cut completely through the dough and if you have to use a knife be very careful not to cut your counter.
  9. Spread center 2 ½” with raspberry filling.
  10. Brush about 1” of the inside braid tips with your reserved beaten egg.
  11. Starting, again at the top, bring one braid across filling and cross it with one from the other side all the way down.
  12. OK, here comes the tricky part. If you have help great and most of the time we don’t so…you have to kind of scrunch it up and quickly transfer braid to parchment lined sheet pan. (Or better yet your Silpat) Once you have made the transfer you can re-position and stretch it.
  13. Brush the entire braid with egg wash, cover with film and let rise 15-20 minutes. It may not rise much and it will a little in the oven. You want pastry a bit denser and not bread-like.
  14. Put Braid in 340 degree preheated oven for 25-30 minutes or until golden brown. Let cool completely.
  15. Put cream cheese in small bowl and beat. Add melted butter & both extracts and start adding the warm heavy cream a little at a time until it will “drizzle” and then drizzle the top of your braid and sprinkle with toasted almonds. Voila-finished.
  16. 12 Servings
  17. 143 Calories, 5.7g Protein, 11.7g Carbs, 3.2g Fiber, 8.5g Net Carbs
Notes
  1. There are certainly other options for your filling. Any sugar free jam would work and any butter, sugar, and ground nut combo would work. So experiment and have fun. An orange glaze on a strawberry filled pastry comes to mind.
  2. If it’s summer and you have access to fresh raspberries the drizzle is wonderful on them too.
  3. **If you decide to use this braid recipe with a savory filling reduce Sucralose to 4 drops.
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Low Carb Carbalose Flour Tortillas

Low Carb Carbalose Flour TortillasLow Carb Carbalose Flour Tortillas. Don’t really have much to say about these Carbalose Flour Tortillas except they are beyond delicious and terribly functional.  I have to say, because I am diabetic and know how to cook, that Carbalose flour has been a gift.  I am extremely carb sensitive and this flour does virtually nothing to my blood sugar. Since we are all different and especially if you are diabetic, then you need to check all the Carbalose recipes for yourself.

Carbalose Flour may be purchased from Netrition.

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Tortillas
Print
Ingredients
  1. 4 Cups Carbalose Flour*** + More For Bench Flour
  2. ¼ t Guar Gum
  3. ¼ t Xanthan Gum
  4. 1½ t Salt
  5. ½ t Baking Powder (Not Really Needed)
  6. ½ C Real Lard (Or 1 Stick Butter If You Have To)
  7. 2 C Boiling Water
  8. 9 Drops Liquid Sucralose***
Instructions
  1. Place the flour in processor.
  2. Add dry ingredients and fat.
  3. Add Sucralose to water.
  4. Start processor and pour boiling water over the ingredients. Process for about a 1 minute. Dough should be very moist, very soft, and will not be sticky.
  5. Cut the dough into 14-2½ oz. pieces and form into little balls and flatten to a four inch disk with your fingers tips.
  6. Cover your flattened disks and let rest for 20 minutes.
  7. Apply bench flour and starting from the center roll out and then in until you form an oval. Lift up the oval and turn it 45 degrees, and roll it out again. Turn it 45 degrees again to the right until you have an 8” circle (or something resembling one. You want your tortillas as thin as you can get without them tearing.
  8. Place the tortilla on a hot (375-400 degree) griddle pan, or cast-iron skillet. It may or may not forms small bubbles on the upside of the tortilla. When they are just turning brown flip over the tortilla, and if it bubbles or inflates a bit-stick the tip of a knife in them.
  9. I just stack all 14 of these babies one on top of another as they come off the griddle and when I'm finished I wrap the whole stack with film, stick them in a 1 gallon freezer bag and freeze them. Unlike traditional tortillas they do NOT STICK TOGETHER and you can get them straight from the freezer one by one.
  10. 14 Servings
  11. 152 Calories, 9g Protein, 10.5g Fat 13.7g Carbs, 8.3g Fiber, 5.4g Net Carbs
Notes
  1. Please note the use of *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. If you have a Silpat these can be rolled on it and you will not need the additional bench flour.
  3. Lard is the true secret to real tortillas. Not Crisco and definitely not the hydrogenated crap you can buy in you local grocery store-I’m talking about your own rendered lard which is actually quite easy to do yourself and if not it can be purchased on the internet. In your dreams you cannot imagine how good lard makes a tortilla. It is much better to use butter than either of the other two alternatives.
  4. Don’t forget, you can make your own low carb chips with these. Cut each tortilla into eight wedges, brush lightly with oil, sprinkle with a bit of salt and bake at 350 degrees for 12-15 minutes. You of course can also fry them in oil and…yes this is what I do...in lard or…in tallow. Oh my goodness.
  5. If you tear a tortilla when you are rolling it, just ball it up and start over.
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Low Carb Carbalose Flour Focaccia Bread

Low Carb Carbalose Flour Focaccia BreadLow Carb Carbalose Flour Focaccia Bread. I doubt you will be able to tell the difference between this Low Carb Carbalose Focaccia and any other real flour Italian focaccia.  Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com

 

All my other Carbalose Recipes are listed at the bottom of the Carbalose Informational Page.

For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry EssentialsI am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Carbalose Flour Focaccia
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Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. ¼ C Golden Flaxseed Meal
  5. 1 t Salt
  6. ¼ t Guar Gum
  7. ¼ t Xanthan Gum
  8. 1¼ C Warm Water
  9. 1½ T Yeast
  10. 1 t Sugar
  11. 7 Drops Liquid Sucralose*
  12. ½ C Olive Oil
  13. 2 t Minced Garlic
  14. 1 t Dried Basil
  15. 1 t Dried Rosemary
  16. ½ t Dried Thyme
  17. ½ t Dried Oregano
  18. ¼ t Salt
  19. ¼ t Pepper
Instructions
  1. Bloom yeast with sugar in 1 cup warm water for 10 minutes.
  2. Put first 7 ingredients in processor and turn on just to blend.
  3. Mix olive oil, spices, garlic, salt & pepper and heat on low 2-3 minutes.
  4. Add ½ olive oil mixture to dry ingredients and pulse machine several times.
  5. Add liquid Sucralose to bloomed yeast and with machine running add to dry ingredients.
  6. Run processor for at least a minute and probably a little longer adding any additional water as needed-this should be about ¼ C more. You want to make sure there is enough water. Dough should have a loose consistency and will not be sticky on your hands. At this point the dough should have the same look and feel of regular bread.
  7. Form into 2 balls, put in un-greased bowls and cover with film for about 30 minutes until doubled.
  8. Turn out dough onto lightly floured counter and keeping their shapes, roll into big 1 ½” thick circles and put onto sheet pan lined with parchment paper, or better yet your Silpat.
  9. Preheat oven to 425 degrees.
  10. Drizzle and brush rest of olive oil mixture all over both tops.
  11. Let rise 15-20 minutes. Do not over proof as it will raise more in the oven and Focaccia is a relatively flat bread. Using your finger tips make “dimples” all over dough.
  12. Bake 15-20 minutes or until light golden brown.
  13. Cut each round into 8 traditional “pie wedges”.
  14. 16 Servings
  15. 115 Calories, 6g Protein, 6g Fat , 9g Carbs, 5g Fiber, 4g Net Carbs
Notes
  1. Please note the use *Sucralose in each of the recipes using Carbalose is only to negate the bitter taste of the flour and DOES NOT make the recipe “sweet”.
  2. You may also add black, green, or kalamata olives, thin slices of fresh tomato, slivered onions, & maybe a little parmesan or mozzarella cheese and...this already seems suspiciously like pizza. Um Yum-Oh Boy.
  3. You do not necessarily need to make this into rounds as it can be formed into any shape you wish and no matter the shape, it is terrific dipped in olive oil.
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