Category Archives: Oddballs

Keto Monkey Bread

Keto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey BreadKeto Monkey Bread.  It’s been a whirlwind of recipes since I came up with Keto Rum Caramel Sauce.  and this will probably be the last recipe for more than a couple of reasons but have given you enough to branch out and come up with your own.  I have had this recipe for keto monkey bread on the drawing board for about 5-6 months.  It’s not that I’m not busy because I am, but one would think that with all the other new Carbalose Flour dessert recipes I have done recently, that I should have done this before now.  Every once in a while I have to hit myself in the head and say oops, I coulda had a V-8.  This is one of those times.  My problem was getting the nut mixture in between the little dough balls and of course it really turned out not to be a problem at all.  Several months ago I did a recipe for Rich Rum Sticky Buns and this keto monkey bread uses nearly identical ingredients (a bit more butter) and just put together a little differently.  So stop monkeying around and get to makin.  I have shown the keto monkey bread on a couple of plates but the idea is really to individually pull each ball by hand and eat it.  Incredibly, it is not sticky, yes it is messy, and your kids will love eating it with their fingers.  I personally think about 4 balls is plenty enough as they are filled with so much fat but…that is up to you. Really easy to eat and very easy to overeat because of the oh-so-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.

Monkey Bread
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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. 1 t Butter (To Be Used Later)
Nut Filling
  1. ½ C Pecans
  2. ¼ C Just Like Sugar Brown***
  3. 1½ t Cinnamon
  4. 6 T Melted 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
  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)
  17. 1 t Butter (To Grease Bottom Of Pan)
Caramel Topping
  1. This can and should be made a day or two in advance (for time’s 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 15-18 minutes. It will begin to darken and get a little thicker. The idea is to have an overall bit of bubbling for the total cooking period.
  5. The color will start out very light, get darker with cooking, and then lighten again.
  6. Cool to warm.
Nut Filling
  1. Put pecans, cinnamon, and just Like Sugar 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 and it only takes a couple of minutes at most to do.
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 and 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 cutting and forming dough to put into your pan it will then end up pretty much non-sticky. It's kind of like magic.
  10. Place dough in a small round pan, cover with film and let rise about 15 minutes.
Final Assembly
  1. Preheat oven to 350°.
  2. Begin bringing caramel sauce to room temperature and when ready, heat slightly until warm and slightly liquified.
  3. As lightly as is possible grease bottom of pan with 1 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 monkey bread will slip out with no help after baking.
  4. Invert dough onto countertop (or your trusty Silpat is perfect), cut dough in half and them cut into 24 pieces. Repeat with second half of dough for a total of 48 pieces.
  5. As best you can roll into balls and they DO NOT need to be perfect. (See Picture)
  6. Place 24 dough balls in kind of a zigzag around the bottom and on top of the pecans. Sprinkle with ½ of the nut filling and then drizzle with ½ the melted butter. Repeat with last 24 dough balls, nut filling and butter.
  7. Cover and allow to rise for about 20 minutes.
  8. Place monkey bread in oven for 25-30 minutes.
  9. Invert onto serving plate with the pecans on top.
  10. Allow to cool for 8-10 minutes.
  11. Drizzle warmed caramel topping all over top & down the sides and voilà, it’s ready.
  12. 12 Servings
  13. 279 Calories, 6.6g Protein, 26.3g Fat, 9.3g Carbs, 5.7g Fiber, 3.6g Net Carbs
  14. 8 Servings
  15. 418 Calories, 9.9g Protein, 39.5g 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 (and have for over 9 years with zero ill effects) 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.
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Mediterranean Tomato Cucumber Rounds

Mediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber RoundsMediterranean Tomato Cucumber Rounds.  I don’t know if anyone who reads and/or uses the recipes on this site has noticed this or not, but I do not have any categories under breakfast or snacks and I have lots of recipes under AppetizersSalads, and a few others under Odd Balls.  I personally do not believe in eating snacks and I pretty much eat once a day at around 3:00-4:00 in the afternoon.  I have eaten this way most all my adult life and about the only things that have changed are the amounts and to a lesser extent, what I eat.  This recipe is one that I would put under appetizers but it is actually eaten all over the Mediterranean and Middle East nearly everyday for breakfast. Yes, there are a few variations but not too many.  They eat pita bread and certainly lots of cheese.  People use the spices shown in copious amounts for breakfast, lunch, and dinner.  I didn’t use olives because they are easier to eat with your fingers without them, and olives are always pretty much used as a scoop and conveyance vehicle for dips like hummus, real yogurt etc.  When I was in Dubai in 2010 I was introduced to this breakfast and have eaten and loved it ever since.  Me?  I eat mine as dinner-in a bowl-or…sometimes make it for dinner guests as shown-or…eat it as my salad.

Each Mediterranean Tomato Cucumber Rounds should be about 2-3 bites so be careful as you eat them because they are so good, you may end up like me, stuffing yourself with no room left for dinner. As an appetizer I would allow two rounds, as breakfast four rounds, as salad whatever you can get on the plate, and as dinner in a bowl, just pile it in there.  I try to take pictures before adding olive oil because it makes them so dark but rest assured…I do use it.

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.

Mediterranean Tomato Cucumber Rounds
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Ingredients
  1. 2 Large Roma Tomatoes
  2. ½-¾ Cucumber
  3. ¼ C Labne (Or A Really Thick Yogurt)
  4. 1 t Mint
  5. 1 t Sumac
  6. 2 t Aleppo Pepper
  7. 2 t Za’atar
  8. 2 t Black Seed (Sativa)
  9. Salt
  10. 2-3 T Olive Oil
Instructions
  1. Slice each tomato into 8 ⅛” rounds trying to get 8 slices per tomato. Plate.
  2. Partially peel cucumber, slice into 16 rounds, spread top with 1 t labne and place on top of tomato.
  3. Lightly salt labne.
  4. Sprinkle with all spices then drizzle with olive oil.
  5. 8 Servings As Appetizer
  6. 48 Calories, .6g Protein, 3.9g Fat, 2.9g Carbs, 0.5g Fiber, 2.4g Net Carbs
  7. 4 Servings As Salad or Breakfast
  8. 97 Calories, 1.2g Protein, 7.8g Fat, 5.8g Carbs, .9g Fiber, 4.9g Net Carbs
Notes
  1. I don’t know how to tell you to use yogurt other than what I am showing. For the most part American yogurt, is too thin and watery so all I can say, you need a good quality thick high fat yogurt.
  2. Now, in Mediterranean and Middle East cuisine all of this would be drizzled copiously with olive oil and you may surely do this and it makes it a little less easy to eat with your fingers but hey, just lick you fingers.
  3. You serve this to anyone and they are going to KNOW they have had something different from what they have every had before.
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Rib Rub

Rib RubRib RubRib RubRib RubRib Rub.  I have never been much of a fan of sweet BBQ sauces but a good dry keto rib rub?  Uh…yep, sign me up Scotty. This is so easy it’s ridiculous.  I don’t use any kind of vinegar mop, just a plain ole rub which is not even “rubbed” into the meat- only sprinkled liberally.  The ingredients below are for pork ribs and/or pulled pork but can easily be used on chicken too.  The recipe is for several full pork rib racks so if you don’t use it all it will last nearly forever and if you are going to need more then you can just double or triple the recipe.  Yes, it has a bit of zerocarb Just Like Sugar Brown to temper the heat, but this is really a savory rather than any drop-dead sweet concoction and remember, any or all of these ingredients can be adjusted to your taste buds. For me, I want to be able to taste my pork ribs (or any meat for that matter) and not drown them out with heat or sweet.  Ye Gads and oh, the kitchen smells this will generate.  I am sitting here writing this post and all I can smell is…the keto rib rub.

Notice there is no smoked flavor except what you will get in the chipotle powder.  Paprika is used in most rubs and at least for me, it is just a filler and not much of a flavor enhancer.  If you like it then by all means, please use some.

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.

Rib Rub
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Ingredients
  1. 3 T Chili Powder
  2. 1 T Just Like Sugar Brown***
  3. 1 T Garlic Salt
  4. 1 T Cumin Powder
  5. 1 T Dried Thyme
  6. 1½ t Chipotle Powder
Instructions
  1. Put all herbs and spices into a small bowl and mix thoroughly.
  2. Sprinkle liberally on anything you wish.
  3. I generally cook my pork ribs inside a foil envelope in the oven. I think they become more tender, they don't darken so much and...it keeps the juices in, which I then drizzle over my cut ribs.
  4. 6 Servings
  5. 13 Calories, 0.5g Protein, 0.6g Fat, 2.0g Carbs, 1.3g Fiber, 0.7g Net Carbs
Notes
  1. If not using all of it right away, store in small glass container and it should last a very long time.
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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 Umami Powder

Low Carb Umami PowderLow Carb Umami PowderLow Carb Umami PowderLow Carb Umami Powder.  If you have a spice grinder and/or a mortar & pestle this low carb umami powder will change your cooking life and I am serious. It is fabulous and will enhance nearly anything you can imagine.  Now I have used Pistol River Porcini Dust forever and it is in a lot of my recipes but with the addition of ground fermented black beans it is a powerhouse of flavor like no other and I’m rather surprised McCormick’s or some other spice company has not come out with something similar because it is so easy.  Two lousy ingredients of pure umami.  You can use it to jazz up soups, sprinkle it on salads and dress meats with it and just the smell is enough to give you inspiration.  Since I just came up with the idea the only other recipe I have done thus far is Umami Mayo which can be used as a dip with Fried Pork Skins or low carb crudité veggies. To read more regarding what umami is, please see the Umami Mayo recipe as I describe it more in detail there along with my take on MSG which is something I do not use but only for reasons explained there-it is a good short read. You will also see the ground ferment beans (and not porcini dust) in the recipe for Hoisin Sauce which is then use to make Peking Duck so you may as well grind extra beans if you plan to use hoisin sauce and I do use it in small quantities in several other recipes including the recently added Kung Pao Riced Cauliflower.  That little container you see in the picture probably has about ½ cup and I keep it in the freezer until I need a little more.

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.

Umami Powder
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Ingredients
  1. 3 T Porcini Powder
  2. 3 T Ground Salted Fermented Black Beans Powder
Grinding The Fermented Black Beans
  1. Smash beans on the counter, transfer them to spice grinder, and add porcini powder.
  2. Begin pulsing and then grind until it all turns to a powder. The longer you grind, the lighter in color it becomes. The beans are black to start and end up a beautiful mahogany brown when finished.
  3. 6 Servings
  4. 0 Calories, 0.0g Protein, 0.0g Fat, 0.0g Carbs, 0.0g Fiber, 0.0g Net Carbs
Notes
  1. This is made with 3 T each ingredient, is used 1 teaspoon at a time which, and is then, ready to be used as wanted. The recipe is always equal parts each ingredient.
  2. You can very easily grind your own dried porcini mushrooms or...buy the dust from Pistol River Mushrooms here in Oregon.
  3. Since I came up with this myself I am afraid you cannot find ground fermented black bean powder. I did find some stuff on amazon but the color was so light it didn't seem like the same product. I know the product is available somewhere because it is called mejugaru and used to make Korean gochujang and also goes by the name Fermented Soy Bean Flour and not to be confused with Soy Flour. Since I use the beans for other thing I just ground it myself and you are certainly welcome to search it further on the internet.
  4. It must have something in the way of nutritionals but the amounts are so small they don't register so this is definitely a zero carb recipe.
  5. Can you add any other spices? Of course you can-anything you want.
  6. This is not necessarily a salt replacement although the black beans are fermented with salt so go easy on the salt until you know.
  7. To my tastes it seems mildly sweet with of course no sweetener of any kind in it.
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Keto Nut Porridge

Keto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut PorridgeKeto Nut Porridge.  I have made and eaten this from time to time and really, I should eat more of it but the problem is, I have so many things I should eat more of.  This keto nut porridge is definitely different in that it has no almond flour and no coconut flour. I guess the closest thing I can think to compare it with is cream of wheat, malt-o-meal, and maybe even oatmeal. It can be finished in a multitude of ways, and I have tried to show several of them.  I think the secret is the way it is finished and…though it has no coconut flour, it has the divine essence of coconut via the dried desiccated coconut in it. The ways in which this cereal can be made and sweetened are probably infinite and these are 4 ways I make it:  1). With 40% Heavy Cream 2). With 2 T Heavy Cream & 1 drop of EZ-Sweetz 3). 2 T Yogurt & Berries 4).  ½ T Just Like Sugar Brown, 1T Butter, & 2 T 40% Heavy Cream or Coconut Milk.  After that, you can probably come up with your own combinations and any one of my combos end up LCHF and yes, this keto nut porridge cereal is both good and fast just plain too.  When I was a kid I loved oatmeal with butter, brown sugar and a little milk so #4) is definitely my favorite but for variation, I eat it every way listed.

I have just made a(nother) batch of this divine cereal and this time I toasted my nuts. What a difference in taste.  The first thing that hit me was the smell I got after adding the hot water and in just continued until I was finished eating it.  I don’t necessarily advocate toasting the nuts as if you are not careful, you can toast them too much and let’s face it, nuts are expensive enough so in my world, burning them is a no-no.  Anyway, it’s just one more option and it really is good.  So, the first row of pics is the untoasted and the second row is toasted.  Both are terrific.

I am giving this recipe as a single unsweetened serving so you can try it once and if you love it (you will) I have also given you a recipe for about 24-25 servings.  If you want to feed your children a healthy stick-with-you until noon breakfast, this is what you will want to give them and probably best to make it in bulk. Better not to tell the keto police cause they would have a cow.  And then again for kids, you can add a bit of maple syrup or honey and more fruit if wanted. For you keto~lowcarb adults, if you like maple you might try this Sugar-Free Maple Syrup.

Bulk Nut Sources: Walnut Meal Nuts or Oh Nuts and if you are a serious buyer Honeyville.  Bulk Nut Sources: Pecan Meal Guildry Organic Farms or BarryFarm.

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.

Nut Porridge
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1 Serving
  1. 2 T Desiccated Coconut
  2. 1½ T Ground Walnuts (Toasted Is Best Or Not)
  3. 1½ T Ground Pecans (Toasted Is Best Or Not)
  4. 1 T Ground Flaxseed Meal (Doesn't Matter What Color And I Used Golden)
  5. ¼ t Ground Chia Seed
  6. ⅛ t Cinnamon Powder
  7. ⅓ C Hot Water
24-25 Servings
  1. 2¼ C Desiccated Coconut
  2. 1¾ C Ground Walnuts (Toasted Is Best Or Not)
  3. 1¾ C Ground Pecans (Toasted Is Best Or Not)
  4. 1 C+2 T Flaxseed Meal
  5. 1 T Ground Chia Seed
  6. 2½ t Cinnamon Powder
Instructions
  1. Dump nuts, ground chia seeds, flaxseed meal and cinnamon into processor and give it 10-12 pulses to break up the larger nuts. Now give it 10-12 longer pulses and check the consistency. If the nut pieces are still too large continue longer pulses until quite fine. The secret to not turning your nuts into butter is to put them in the processor with the ingredients listed.
  2. Put into large mixing bowl and bend in the coconut, stirring until well incorporated.
  3. Measure ⅓ C dry mix, put into a cereal bowl large enough to add anything additional you may wish, add ⅓ C HOT water, stir well and allow to sit 3-4 minutes. It will thicken.
  4. 1 Serving
  5. 174 Calories, 3.1g Protein, 12.1g Fat, 4.1g Carbs, 3.2g Fiber, .9g Net Carbs
Notes
  1. Each one serving is equal to ⅓ C of cereal and ⅓ C HOT water so if you end up making it in bulk that's the ratio you use per one serving.
  2. If you make this in bulk you can buy ground pecans and ground walnuts in 1 lb. bags which seems the easiest way to go. If purchased this way I would keep the nuts frozen before and after each use because as we know, the oils in nuts will go rancid after a while. There should be approx. 3½ C per 1 lb. nuts.
  3. If wanted add a little more cinnamon.
  4. With any size family at all making this in bulk is the only way to go. Put into appropriate sized container, cover, and enjoy anytime. I guarantee you, it won't last very long.
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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 Butter Cream Biscuits

Low Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream BiscuitsLow Carb Carbalose Butter Cream Biscuits. I have no idea why I’ve not made these Carbalose Butter Cream Biscuits until now but as they say, better late than never.  They are light as a feather and tender as a baby’s butt.  DO NOT mistake Carbalose Flour with Carbquik.  They are totally different products and  I DO NOT use CarbquikThe only reason I decided to try them today is that I still have great end-of-season Oregon strawberries but I …gasp…ran out of Crème Fraîche and I wanted something other than plain heavy whipping cream.  Ah yes, how about some Strawberry Shortcake which then became the ultimate goal.  I couldn’t help myself and slathered one with butter and popped it like two pieces of candy. This was such a resounding success I decided to take a few pictures and just make the Post and the biscuits couldn’t be any easier.  Confession:  I have not eaten biscuits for a very long time as I have so many other wonderful low carb recipes to choose from.  If I fixed only 1 recipe per day from this site it would take me nearly two years and there are so many that I like and eat repeatedly it would probably take me more like 3-4 years.  Can you see my dilemma?  And to top it off, it doesn’t take into account the plethora of foods I eat that simply don’t have or need recipes.  So, for those of you who already have Carbalose Flour-these might be for you and if you are so inclined, these are perfect with Eggs & Sausage Gravy.

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 Butter Cream Biscuits
Print
Ingredients
  1. 2 C Carbalose Flour
  2. 8 T Butter (1 Stick)
  3. 1 T Baking Powder
  4. ¼ t Salt
  5. ½ C+1 T Heavy Cream
  6. ½ C+1 T Water+ Any More As Needed
  7. 8 Drops Liquid Sucralose ( Or ⅓ C Equivalent Sweetener)
Instructions
  1. Preheat oven to 400°
  2. In a large bowl add salt & baking powder to flour and mix well.
  3. Cut in butter until about pea size.
  4. Add Sucralose to water & heavy cream and stir.
  5. Mixing with a fork begin adding cream/water to flour about ⅓ at at time until well incorporated. Once mixed, and inside your bowl, begin folding dough over itself (gentle kneading) about 10-15 times. This creates the flakiness that you need for biscuits to rise during baking.
  6. Sprinkle a little bench flour on counter-top and flatten dough to about ½".
  7. Cut as many biscuits as you can, knead dough again and cut more until you get 12 biscuits. I used a 2½" cutter.
  8. Bake 14-16 minutes or until golden brown & delicious.
  9. 12 Servings
  10. 160 Calories, 5.2g Protein, 13.5g Fat, 8.0g Carbs, 4.8g Fiber, 3.2g Net Carbs
Notes
  1. It is my opinion that to open or "split" a biscuit properly it needs to be done gently with a fork as this process will save the biscuit from crumbling.
  2. With nutritional like this you could probably eat two of them.
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Low Carb Carbalose Bread

Low Carb Carbalose BreadLow Carb Carbalose BreadLow Carb Carbalose BreadLow Carb Carbalose Bread.  There are many of you who don’t have the same (rather odd) size loaf pan that I used to develop the original Carbalose Flour Bread so this slightly smaller loaf of Carbalose Bread is for you.  I recently bought a standard size 4”x8” loaf pan, adjusted the ingredients, and it did indeed turn out perfectly.  Do not use a larger pan for this as it will not work.  As you look carefully at the pictures notice I did use my electric knife and I did get 18 slices+2 heels.  Each slice weighs on average about 32g, some a little larger and some a little smaller and those heels?…I save and freeze to either make bread cubes or crumbs.  If you are going to make rolls, buns, or baguettes then use the original recipe as the nutritional calculations below are for the slightly larger dough amounts.

Don’t despair if you do not have an electric knife but you will probably not be able to make a less than ½” cut the way I can.  I would think on average and if cut with a good bread knife, you should be able to get 14-15 slices which is completely acceptable.

You can do all the same things with this slightly smaller loaf that can be done with the only slightly larger loaf so have at it and have fun with it.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Nutritionals are below the recipe.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4” x 8” x 2 ½” Loaf Pan (Non-Stick)

If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Also makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

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

If you will just make 3 loaves of this, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.

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
Print
Ingredients
  1. 2 C Carbalose Flour
  2. 3½ T Wheat Gluten
  3. 3½ T Coconut Flour
  4. ¾ t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. 3½ T Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 2 T+½ t Melted Coconut Oil
  10. 1 C Water + (Only If Needed)
  11. 1½ T Yeast
  12. ½ t Sugar
  13. 6 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add flaxseed mixture to dry ingredients and pulse to blend.
  5. Add liquid Sucralose and 2 T coconut oil 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 1 T at a time.
  7. 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.
  8. Form into a ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  9. Preheat oven to 350 degrees.
  10. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  11. Form gently into loaf rolling so the seam is on the bottom, put into greased (remaining ½ t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will raise a bit more in the oven.
  12. Bake 45 minutes.
  13. Rest the bread in the pan at least 10 minutes.
  14. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  15. Slice bread with an electric knife.
  16. 16 Servings
  17. 80 Calories, 6.3g Protein, 4.2g Fat, 8.0g Carbs, 4.7g Fiber, 3.3g Net Carbs
  18. 18 Servings
  19. 71 Calories, 5.6g Protein, 3.7g Fat, 7.1g Carbs, 4.2g Fiber, 2.9g 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. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  3. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  4. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
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It took me many tries to get the original  Carbalose Flour Bread recipe  just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.  The figures below are only slightly off as this recipe uses a bit less ingredients than are listed in the original and I am not going to the trouble of changing them all.

  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs
  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 12-2 oz. Buns/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs
  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  • 3-8 oz. Baguettes
  • 460 Calories, 33g Protein, 18g Fat , 48g Carbs, 29g Fiber, 19g Net Carbs
  • 6-4 oz. Baguettes
  • 230 Calories, 17g Protein, 9g Fat , 24g Carbs, 15g Fiber, 9g Net Carbs
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Low Carb Stuffed Strawberry Cream Cheese French Toast

Low Carb Stuffed Strawberry Cream Cheese French ToastLow Carb Stuffed Strawberry Cream Cheese French ToastLow Carb Stuffed Strawberry Cream Cheese French ToastLow Carb Stuffed Strawberry Cream Cheese French Toast. Was watching Diners, Drive-Ins & Dives one evening some “dive” made close to what this recipe is. Regular French toast with 2 pieces of bread and maple syrup would set you back carb-wise somewhere North of 60-65 carb grams and that’s with only 2 paltry tablespoons of  maple syrup.  Add another tablespoon, & add another 14g carbs and as you can see they begin to add up quickly.  So the short of it is:  This recipe has only about 20% of the carbs most regular French toast has.  Now I am not saying to eat this everyday (and you could) but certainly once in awhile and I do it for dinner too.  Ah yes, breakfast for dinner.  Your kids will love you for it. (But hate you for something else).  That little blob of white on top?  It’s Crème Fraîche and once you have made it you’ll not want to be without it.

To make this you’ll either need your own low carb bread or a loaf of Carbalose Flour Bread.

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.

Stuffed Strawberry Cream Cheese French Toast
Print
Ingredients
  1. 2 Slices Carbalose Flour Bread***
  2. 2 Oz Softened Cream Cheese
  3. 2 Sliced Strawberries
  4. 3 Strawberries Cut Into 8 Chunked Pieces
  5. 1 Egg
  6. 2 T Heavy Cream
  7. 2 T Water
  8. 1 Drop Liquid Sucralose*** (Optional)
  9. ¼ t Vanilla Extract
  10. ¼ t Cinnamon
  11. ¼ t Nutmeg
  12. 1 T Butter Divided
  13. ¼ C Sugar-Free Maple Syrup***
Instructions
  1. Spread 1 oz. cream cheese on each slice of bread.
  2. Lay on sliced berries and make a sandwich.
  3. Heat ½ T butter to medium.
  4. Beat egg, heavy cream, vanilla and water and put onto flat plate.
  5. Mix cinnamon and nutmeg.
  6. Dredge French toast sandwich on both sides, put into butter and sprinkle ½ cinnamon- nutmeg on uncooked top.
  7. Cook until done on one side, add rest of butter, flip and cook the other side adding the rest of the cinnamon-nutmeg mix.
  8. Barely heat maple syrup & add your chopped strawberries.
  9. Cut French toast on the diagonal and arrange as you wish.
  10. Drizzle syrup and strawberries over all.
  11. 1 Serving
  12. 748 Calories, 16.9g Protein, 58.6g Fat, 17.4g Carbs, 5.9g Fiber, 11.5g Net Carbs
Notes
  1. Nutritionals include Carbalose flour bread.
  2. The one egg, heavy cream and water should be enough for 2-3 orders so if you are making multiple orders do this step accordingly.
  3. In the restaurant I always had a large shaker of cinnamon and nutmeg mixed fifty-fifty which is the ratio above.
  4. That little dollop of crème fraîche? What a difference it makes.
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Low Carb Cauliflower Grits Cereal

Low Carb Cauliflower Grits CerealLow Carb Cauliflower Grits Cereal. So at least for now this Cauliflower Grits Cereal, which may be served either hot or cold, will be the last grits recipe for a while.  I have already posted Cauliflower Polenta Cakes and Fried Cauliflower Tater Tots and now it’s your turn to come up with your own.  You will need to prepare the Cauliflower Grits recipe and go from there.  There are certainly more that a couple ways to fix this so maybe one day fix it cold with toasted pecans and Sugar-Free Maple Syrup and another day fix it hot with butter, sliced almonds, heavy cream, and Just Like Sugar Brown to taste.  I’m thinking you will be able to come up with your own combinations.  There really is not a recipe as the cauliflower grits are your only guide to guild as you wish but I did put one as I took a picture of the way I happen to like it.

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

Cauliflower Grits Cereal
Print
Ingredients
  1. ½ C Cauliflower Grits
  2. Water To Thin As You Like (Heavy Cream Works Well)
  3. 1 T Chopped & Toasted Pecans
  4. 2-3 T Sugar-Free Maple Syrup
Instructions
  1. Assemble as in order of ingredients shown.
  2. 1 Serving
  3. 136 Calories, 3.6g Protein, 11.2g Fat, 9.2g Carbs, 4.8g Fiber, 4.4g Net Carbs
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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
Print
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 Flaxseed Meal Crêpes

Low Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal CrêpesLow Carb Flaxseed Meal Crêpes. Super easy to make and I try to always have some in the freezer as they thaw relatively quickly.  Just plain, we tear them and use as a scoop instead of bread for Baba Ganoush or Tzatziki and as breakfast pancakes once in a while but one of my favorite ways to use them is filled with cream cheese sweetened with liquid sucralose and pureed strawberries or raspberries. They make an elegant low carb dessert for dinner guests. Raspberry Almond Crêpes

Depending on what you intend to do with these versatile little puppies you can add flavoring extracts to the mix. Examples: 1 t orange extract if making strawberry crepes, or 1 t almond extract if making raspberry crepes. Experiment and come up with your own combos.  Here’s one dessert recipe Tiramisu Torta and here is an appetizer Crab Rangoon Bundles/Asian Drizzle

They can be just as good as a savory crêpe by adding your own herbs & spices, as a stuffed tortilla…for Chicken Enchiladas, or…an egg stuffed breakfast burrito. Seriously, the sky’s the limit.  Here is the latest recipe made with these crêpes Mushroom Ham Cheese Quesadillas

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.

Flaxseed Meal Crêpes
Print
Ingredients
  1. 4 Eggs
  2. 1½ C Warm Water (Only More To Thin If Necessary)
  3. ¾ C Golden Flaxseed Meal
  4. ⅓ C Melted Coconut Oil
Instructions
  1. Beat all ingredients together. Batter should be very thin. (I use my stick blender)
  2. Let batter rest at least 10 minutes (it will thicken slightly) and then add more water if necessary and if you are unable to "swirl" the batter.
  3. Make sure you keep your mixture stirred as you make each crêpe and you may (or may not) need to add a bit of water.
  4. Put an 8" non-stick pan on medium low-medium heat. Put a scant ¼ cup in center of pan and swirl to make a “crêpe”. Cover until dry on top and they may puff a bit because of the egg. I let mine get a little darker brown and curled on the edges. Do not try to turn. When dry, gently slide out of pan onto counter to cool. If they fold a little don't touch them until they are cool-they will unfold. If you have a crêpe pan all the better (I guess) and I do not, but you do need a good non-stick pan. You will know when they are finished as they will loosen and slide out onto your counter. I slide mine out onto a wooden cutting board because they do have coconut oil in them which will get on the counter and then need to be wiped.
  5. 12 Servings
  6. 115 Calories, 3.6g Protein, 10.5g Fat, 2.1g Carbs, 2.0g Fiber, 0.1g Net Carbs
Notes
  1. You may get more or less crêpes per recipe depending on the size of the flat part of the interior. The 8" pan I use has a pretty large flat bottom and that is how I calculated the number of crêpes per recipe. If your pan is smaller you will get more crêpes and if they don't seem large enough then use a 10" pan.
  2. As you are making your crêpes the batter will begin to get thicker so add a bit more water so you can continue to swirl it.
  3. Crêpes are very "tender" when hot so treat them gingerly. Once cooled they are easy to work with.
  4. As you can see these have nearly 0g carbs and are healthy, healthy, healthy as compared to any regular crêpe at 10.8g carbs. I mean seriously-WOW.
  5. If all you have is the darker flaxseed meal not to worry they will be just as good and just as healthy but they will not "look" quite like a crêpe.
  6. For my dinky family I put these 4 at a time in food wrap.
  7. They may look uncooked on the top but you will be filling that anyway and after rolling they look like any other crepe.
  8. Secret: Even with a good pan this is what I do. With the barest amount of coconut oil, I put in on the tip of my index finger and smear it over the bottom and up the sides about ¼". This way you will not lose the first crepe. Each crepe after that is clear sailing and will slide out very easily.
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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
Print
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 Mexican Cornbread

Low Carb Mexican CornbreadLow Carb Mexican CornbreadLow Carb Mexican Cornbread. If you don’t think this low carb Mexican Cornbread tastes as close to real cornbread as you can get-then I will eat my Mexican sombrero. It’s spicy, filling, healthy, & will fill your kitchen with the aromas reminiscent of a Mexican restaurant. The best thing about this recipe? No almond meal anywhere to be found.  Perfectly paired with Firehouse Fresh Steak Chili

I think this may be my first “variegated paleo” dish. Variegated in that I subbed sour cream for vinegar and most paleo followers say no to dairy.  Hey, I tried it with vinegar and to my taste it was awful and…I like and use a lot of vinegar.

One of the things (and there are many) since I started this website is the emailing and phone conversations I have had with people from all over the country.  I have had the great pleasure in the last week of a running email exchange with health coach Jamie Koonce www.jamiekoonce.com who gave me a basic paleo coconut bread recipe and this is my very much added to and altered rendition. The basic recipe is delicious (and I will post it) but I did not care for the taste of the vinegar in it so I subbed it with sour cream. Jamie’s titles include: Holistic Nutritionist, Functional Medicine Practitioner, and Traditional Oriental Medicine Practitioner and if I lived in or near AR I would try to meet her. Jamie is also available to clients everywhere by phone and Skype.

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.

Mexican "Cornbread"
Print
Ingredients
  1. ¼ C Coconut Flour
  2. 1 t Baking Powder
  3. ¼ t Xanthan Gum
  4. Dash Salt
  5. 2 Eggs
  6. ½ C Water
  7. ¼ C Sour Cream
  8. 2½ T Melted Coconut Oil
  9. 2 T Minced Onions
  10. 2 T Minced Roasted Red Pepper
  11. 2 T Minced **Pickled Jalapenos (No Carrots Or Onions)
  12. 2 Oz. Cheddar Cheese (Or Cheese Of Choice)
Instructions
  1. Preheat oven to 400 degrees.
  2. Blend first 4 ingredients in medium bowl.
  3. Beat eggs, add water, sour cream, 2 T oil, beat again then beat into dry ingredients.
  4. Blend in veggies and cheese. Let rest for a couple of minutes-it will thicken. Blend once again.
  5. Pour into round well oiled pan. (last ½ t oil)
  6. Bake 30 minutes, rest 5 minutes, make sure it is not sticking to sides of pan and take off outer ring if using a small springform or removable bottom pan. (Recommended-See Notes)
  7. 6 Servings
  8. 155 Calories, 5.1g Protein,12.2g Fat, 2.9g Carbs, 1.1g Fiber, 1.8g Net Carbs
  9. 4 Servings
  10. 233 Calories, 7.7g Protein, 18.3g Fat, 4.3g Carbs, 1.6g Fiber, 2.7g Net Carbs
Notes
  1. I use a small 6” springform pan for this which is perfect. There is also a 6” removable bottom cake pan made by Fat Daddio’s and I really like this company. There are several others and it you don’t use removable bottom pans you are missing the boat. I have different sizes and use them for lots & lots of things.
  2. If you decide to split this puppy with a buddy, and maybe with the addition of sausage or minced ham, it would make a great & somewhat different breakfast. Yeah, and maybe even with a side of bacon.
  3. Double the recipe, use an 8” round pan and cut into 8 slices.
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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 Roast Beef Spread

Low Carb Roast Beef SpreadLow Carb Roast Beef SpreadLow Carb Roast Beef Spread. If your husband finds this Roast Beef Spread in the refrigerator he may grab a fork, stand there with the fridge door open, and eat it out of the bowl and…you will scream at him.  This is good on Sour Cream & Chive Crackers or Hazelnut Parmesan Crackers  and if you decide to use this spread in a sandwich you can put it on Naan Flat Bread (pictured) and top it with Pickled Red Onions or spread it on a Carbalose Flour Tortillas and oh yeah, plain, right out of the bowl with a fork.  It’s OK if you do it…just not your husband.  If you prefer to make a really hearty breakfast with your left-over Prime Rib you may wish to try the Roast Beef Hash. Low carb roast beef spread, it’s pretty hard to put your fork down.

Mt. Olive Sugar-Free Bread & Butter Chips (wow are these good) are available on Netrition.

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.

Roast Beef Spread
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Ingredients
  1. 1 Pound Cooked Roast Beef
  2. ¼ C Chopped Onion
  3. ¼ C Chopped Celery
  4. ½ C Low Carb Bread & Butter Pickles***
  5. ½ C Mayonnaise (More If Necessary)
  6. 1-2 T Pickle Juice To Taste
  7. ½ t Onion Powder
  8. ½ t Salt
  9. ¼ t Pepper
Directions
  1. Put beef and onion, celery, and pickles in food processor, pulse until small & evenly chopped, and transfer to bowl. Add remaining ingredients, with enough mayonnaise and pickle juice to taste and moisten as desired. Serve as a spread on hazelnut crackers. Naan Flat Bread or as a spread for sandwiches on Carbalose flour bread.
  2. Toast the bread, or not, and spread with a little butter or mayonnaise. Spread a layer of the roast beef spread and finish with a few threads of pickled red onion & a couple of pickles.
  3. 6 Servings
  4. 287 Calories, 17.1g Protein, 28.7g Fat, 1.1g Carbs, .2g Fiber, 0.9g Net Carbs
  5. 8 Servings
  6. 215 Calories, 12.8g Protein, 21.5g Fat, 0.8g Carbs, .2g Fiber, 0.6g Net Carbs
  7. 10 Servings
  8. 172 Calories, 10.2g Protein, 17.2g Fat, 0.6g Carbs, .2g Fiber, 0.4g Net Carbs
Notes
  1. Another alternative serving suggestion: Put a couple of pieces of lettuce on a small plate and serve as a side salad.
  2. I had occasion to do a prime rib roast but if you slow-cook your own chuck roast and shred it this works wonderfully for this recipe, it’s much less expensive and you may not need to process it.
  3. My best guess is that you will get 8-10 servings from this unless you pile it on a very large sandwich.
  4. If you’ve not had Mt Olive sugar-free bread & butter pickles they are a quick, safe addiction.
  5. I gussied it up a bit with a few pickled red onions & a couple of pickles.
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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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Low Carb Carbalose Flour Bread

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour Bread. Like all true diabetics I went on the internet trying to find a “recipe” for low carb bread.  I never did find that recipe but the quest led me to do this website and is the culmination of this recipe.  Who’d have guessed that looking for a silly bread recipe would also catch a crook.

DO NOT USE CARBQUIK-IT WILL NOT WORK.

Low Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadLow Carb Carbalose Flour BreadIt took me many, many tries to get this recipe just right and I paid nearly $700.00 to have it tested through Exova Laboratories so I know all the figures are correct.

If you think you can’t live without bread then here you go. This bread is good, good, good.

  • Equipment Needed:
  • Large Cuisinart or other Large Food Processor
  • Electric Knife
  • Small Cutting Board
  • 4½” x 8½” x 3″ Small Glass Loaf Pan
  • If you use a larger loaf pan then your bread will be longer, not rise as high, and will be wider that the picture above.
  • Use this recipe if you have a Standard 4″x8″ Loaf Pan

Martha’s Picture

If you do not have an electric knife you will probably not get the slice counts.  This of course is OK but your nutritionals would vary slightly and accordingly.

This recipe may or may not work in a bread machine.  I personally do not have one so I am unable to test it.

 

Use for Stuffed Strawberry Cream Cheese French Toast and the dough may also be used for rolls, buns, individual baguettes, and whatever else you might imagine.  Also makes great bread crumbs and yes, even Basic Pizza Crust.  A roll, hot out of the oven?  Slathered with butter?  Heavenly.

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

If you will just make 3 loaves of this, one for bread, one for croutons, and one for crumbs, I doubt you will ever want to be without them. Many other recipes are built around this basic recipe using more or less some of the same ingredients.

  • Carbalose Flour may be purchased in 3 lb. bags from www.netrition.com
  • Complete Nutritionals for rolls, buns, baguettes, cubes and crumbs are below recipe.

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.

The Best Thing Since Sliced Bread
Print
Ingredients
  1. 2¼ C Carbalose Flour
  2. ¼ C Wheat Gluten
  3. ¼ C Coconut Flour
  4. 1 t Salt
  5. ¼ t Guar Gum
  6. ¼ t Xanthan Gum
  7. ¼ C Golden Flaxseed Meal***
  8. ¼ C Warm Water***
  9. 3 T+1 t Coconut Oil
  10. 1 C Water + (Only If Needed)
  11. 1½ T Yeast
  12. 1 t Sugar
  13. 7 Drops Liquid Sucralose*
Instructions
  1. Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
  2. Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
  3. Put first 6 ingredients in processor and pulse to blend.
  4. Add 3 T melted coconut oil and pulse to blend.
  5. Add flaxseed mixture to dry ingredients and pulse to blend.
  6. Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
  7. Run processor for at least a minute and probably a little longer adding any additional water as needed 1 T 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 ball and put into un-greased bowl and cover with film for about 20-25-30 minutes or until slightly less than doubled. If over-proofed it will not rise well the second time and will more than likely "fall", leaving a less that desirable looking loaf.
  10. Preheat oven to 350°.
  11. Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
  12. Form gently into loaf, put into greased (remaining 1 t coconut oil) pan, very loosely cover with film and let rise for 25-30 minutes. Do not over proof as it will rise a little more in the oven.
  13. Bake 45 minutes.
  14. Rest the bread in the pan at least 10 minutes.
  15. Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
  16. Slice bread with an electric knife.
  17. 16 Servings
  18. 93 Calories, 6.8g Protein, 5.0g Fat, 8.9g Carbs, 5.4g Fiber, 3.5g Net Carbs
  19. 18 Servings
  20. 82 Calories, 6.0g Protein, 4.4g Fat, 7.9g Carbs, 4.8g Fiber, 3.1g 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. Slice size is equivalent to a normal slice of pretty much any other normal bread.
  3. ** I plugged all the ingredients (except the Carbalose Flour) into a food database to get the figures below and added them to the Carbalose figures to get my Totals Per Loaf.
  4. ***The only difference between this recipe and the first one is soaking the flaxseed in warm water. It turns into a gelatinous mixture that seems, for some reason, to give the bread better structure, consistency & with less chance of “holes” in the bread. I have now tried this several times and it absolutely does work.
  5. If at any time after the loaf is form and touched, the indentation will remain even after baking and the same thing when taking out of the pan until the loaf in completely cooled. This is the reason I keep using the word gently.
  6. Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.
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  • Carbalose Flour                                   
  • Calories           Carbohydrate             Fiber               Protein            Fat
  • 675                  108g                            65g                  70g                  25g
  • Rest of Ingredients**
  • 705                    37g                            21g                  29g                  53g
  • Totals Per Loaf
  • 1380                145g                            86g                  99g                  78g
  • Divided by 16 Slices=42g slice             
  • 86                        9g                              5g                    6g                    5g
  • Divided by 18 Slices=37g slice          
  • 77                        8g                              5g                    6g                    4g
  • 16 Slices/Loaf
  • 86 Calories, 6g Protein, 5g Fat, 9g Carbs, 5g Fiber, 4g Net Carbs
  • 18 Slices/Loaf
  • 77 Calories, 6g Protein, 4g Fat, 8g Carbs, 5g Fiber, 3g Net Carbs
  • Bread Cubes 11 Cups/Loaf
  • 125 Calories, 9g Protein, 7g Fat, 13g Carbs, 8g Fiber, 5g Net Carbs
  • Bread Crumbs 8 Cups/Loaf
  • 175 Calories, 12g Protein, 10g Fat, 19g Carbs, 11g Fiber, 8g Net Carbs

  • 12-2 oz. Rolls/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 12-2 oz. Buns/Recipe
  • 115 Calories, 8g Protein, 7g Fat , 12g Carbs, 7g Fiber, 5g Net Carbs

  • 2-12 oz. Baguettes
  • 690 Calories, 50g Protein, 27g Fat , 73g Carbs, 43g Fiber, 30g Net Carbs
  • 3-8 oz. Baguettes
  • 460 Calories, 33g Protein, 18g Fat , 48g Carbs, 29g Fiber, 19g Net Carbs
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Low Carb Granola

Low Carb GranolaLow Carb Granola. About the second or third day we started eating this low carb granola with Yogurt and blueberries my husband turned to me and said “I think I could eat this every day for the rest of my life”…and so we have…almost every day. We do have a new Low Carb Warm Paleo Cereal now too.

As a mindfulness practice I hand-break my walnuts and pecans. They are more evenly sized pieces which mean fewer fines and it only takes about 20 minutes.

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.

Granola
Print
Ingredients
  1. 2 C Sliced Almonds
  2. 2 C Chopped Walnuts
  3. 2 C Chopped Pecans
  4. 1 C Golden Flaxseed Meal
  5. ½ C Vanilla Whey Protein Powder
  6. ½ C Just Like Sugar
  7. ¼ C Just Like Sugar Brown
  8. ½ C Butter or Coconut Oil
  9. ¼ C Sugar Free Maple Syrup
  10. ½ C Water
  11. 1 T Maple Extract
  12. 14 Drops Liquid Splenda-I use EZ-Sweetz
Directions
  1. Combine all dry ingredients in large mixing bowl.
  2. Melt butter or coconut oil, add maple syrup, maple extract, water, and liquid Splenda.
  3. Pour over dry ingredients and mix well.
  4. In1/2 sheet pan lined with Silpat pad spread out granola evenly.
  5. Bake at 275 degrees for 30 minutes. Turn down oven to 260 degrees.
  6. Remove from oven, and break-up granola into large chunks. I use a bench scraper to score and cut it and then turn with a spatula.
  7. Return to oven and bake 30 minutes longer.
  8. Remove from oven, let cool until you can break up the larger chunks by hand.
  9. Return to oven, bake another 30 minutes, turn off oven, and then let cool in oven.
  10. Don’t throw away the fines, they are just as tasty as the rest of it.
  11. Store in hard-to-open container or everyone will be into this stuff.
  12. Serving Size: 3 Tablespoons
  13. Servings 40
  14. 150 Calories 4.1g Protein 11.6g Fat, 7.4g Carbs, 6g Fiber 1.4g Net Carbs
Notes
  1. You can add desiccated coconut, sugar free dried cranberries, blueberries or anything else your little heart desires and this would change the nutritionals so beware-dried fruits have had their sugars concentrated so you need to add only a few. Example: ¼ C fresh blueberries is about 4g net carbs and ¼ C dried blueberries is about 29g net carbs. Big Difference. If you do decide to add any dried fruits cut them in little pieces-the smaller the pieces, the larger the surface area and this equals more flavor.
  2. Mix seeds or nuts you like. Go crazy.
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Low Carb Powerhouse Muffins

Low Carb Powerhouse MuffinsLow Carb Powerhouse Muffins. I used to make 24 of these Powerhouse Muffins everyday for a restaurant-catering company I worked for and people stood in line to get them when they were delivered.  They were so good that I adapted them to low carb-and they are still so good.  I hope you’ll agree.

 

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.

Powerhouse Muffins
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Put Into Large Bowl In Order
  1. 2 Small Grated Zucchini
  2. 1 Small Grated Yellow Squash
  3. 1 Grated Carrot
  4. ½ C Grated Granny Smith Apple
  5. 1 C Wheat Bran
  6. ½ C Just Like Sugar***
  7. ½ C Just Like Sugar Brown***
  8. ¾ C Almond Meal
  9. ½ C Coconut Flour
  10. ¼ C Golden Flaxseed Meal
  11. ½ t Salt
  12. ¾ t Soda
  13. 2 t Cinnamon
  14. 1 T Orange Peel
  15. ½ C Desiccated Coconut
  16. ½ C Chopped Pecans
Mix
  1. 2 Eggs
  2. ½ C Melted Coconut Oil
  3. 1 T Vanilla
  4. 1 T Orange Extract
  5. 2 T Molasses
  6. ⅓ C Just Like Sugar Brown***
Instructions
  1. Pour wet ingredients over dry ingredients and toss until just mixed.
  2. Spray a non-stick medium size muffin pan. I use a USA Crown Muffin Pan-It is the absolute perfect size for all kinds of muffins.
  3. Use a heaping, and I do mean heaping size #16 Scoop. This is a ¼ cup scoop but if you try to use a ¼ cup it will not be enough to fill the muffin-hole space and you will have extra batter-not good.
  4. Bake at 325 degrees 30 minutes then let rest 10-15 minutes on counter. They need to set and if not, the top may come off...and you'll have to gasp..eat it.
  5. Gently take out of pan.
  6. These are terrific slathered with butter for breakfast.
  7. 12 Super Healthy Medium Size Muffins
  8. 260 Calories, 6.3 Protein, 18.4g Fat, 17.4g Carbs, 8.5g Fiber, 8.9g net carbs
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Low Carb Hazelnut Parmesan Crackers

Low Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan CrackersLow Carb Hazelnut Parmesan Crackers. Being as I live in Oregon, the hazelnut capital of the country, I thought I would try to make crackers with them.  I have tried various almond meal crackers and I didn’t like them.  I first made the recipe using hazelnut flour but the truth is that I find that the skins are bitter (probably just me) and Bob’s Red Mill hazelnut flour is ground with the skins on. (I called to verify this).  Now I boil whole nuts in water & baking soda and actually peel my own. This is another mindfulness practice.  It takes a long time, I enjoy it, and I am glad when the last nut is done.

It may seem counter-intuitive to toast nuts you are going to grind and toast as crackers but it works for me and then all my nuts are toasted to use as I wish and the smell of roasting hazelnuts…Oh boy, Oh boy.

Most often, as I am cooking, I do not follow any kind of recipe and a lot of times I ‘smell’ herbs & spices and if they smell good at the time I throw some in and that is what happened with these crackers.  Everything smelled good.  But there was a problem.  As is my custom, I did not write anything down and I couldn’t remember what I had put in them from time to time.  Yikes!  So…I made them again the other day and this time I dutifully wrote everything down and hoped for the best and they may not be the best but they are darn sure close.

We eat these crackers with lots of things.  Chicken Liver Pate, (as shown is the picture) Salmon Mousse, Tapenade, Zippy Clam DipHam Salad, Caramelized Onion Dip, plain old cream cheese, smoked oysters, and sometimes just naked as a jaybird.  Enjoy.

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.

Hazelnut Parmesan Crackers
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Ingredients
  1. 2 C Hazelnut Flour (Meal)
  2. 1 C Parmesan Cheese
  3. 4 T Sesame Seeds
  4. 2 T Poppy Seeds
  5. 2 t Chili Powder
  6. 1 t Garlic Salt
  7. 1 t Dried Crushed Rosemary
  8. 1 t Onion Powder
  9. ½ t Marjoram
  10. ½ t Thyme
  11. ½ t Oregano
  12. ½ t Pepper
  13. ¼ t Salt
  14. 3 Egg Whites
Instructions
  1. Preheat Oven to 250°
  2. Combine all ingredients except egg whites.
  3. Beat egg whites to combine, add to dry ingredients and mix thoroughly.
  4. Place your Silpat on the back of a ½ sheet pan. (It will fit perfectly)
  5. Evenly crumble mixture onto Silpat leaving 2” around edges and cover with film.
  6. Roll very thinly all directions to completely cover Silpat.
  7. Edges will be ragged-don’t worry about it. Cut them off and roll them into your rectangle.
  8. Using a pizza cutter (I use my bench scraper), score into 1½ x 2 inch cracker rectangles 6 cuts by 7 cuts.
  9. Bake for 1½ hours. Cool in turned off oven.
  10. When cool break at scoring.
  11. Yield 56 Crackers
  12. 40 Calories, 1.8g Protein, 3.2g Fat, 1.0g Carbs, .5g Fiber .5g Net Carbs
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Keto Yogurt

Super High Fat Low Carb Keto Yogurt Made With 40% Heavy Cream.

Low Carb YogurtLow Carb Yogurt

Low Carb YogurtLow Carb YogurtKeto Yogurt. So, I got myself a new toy to make yogurt. It’s a Sansaire Sous Vide Stick and the cool thing about this is…it does not need to be done on the stove or in the oven.  I know it looks like it has ice cubes in it but I can assure it keeps the circulating water temperature at a steady 118° for 18 hours. All you need is just any flat surface with access to a plug and your counter will fit the bill perfectly.  We eat this keto yogurt every morning with my Granola and blueberries, come rain or shine.  (In Portland, Oregon that would be mostly rain).  I don’t exactly know how to tell you what the nutritionals are (See Below) for this yogurt because 1.)  I strain mine to make real Greek yogurt (the whey has carbs), and 2.)  I use 40% heavy cream which has fewer carbs than 36% heavy cream.  Anyway, I know it is very low carb and very high fat.

I had a really long tirade regarding yogurt and I’m mostly dropping it.  People are going to eat sugary low fat yogurt no matter what I say.  I used to want to preach to the choir and over the years I have come to realize that people are either going to educate themselves…or not.

This recipe will double with no trouble to make one gallon and the only difference is that you need 1 quart glass jars instead of 2 cup glass jars and a deeper stock pot to fit the height of the jars. I have saved enough 2 cup & 4 cup jars to wad a shotgun & I use them for so many things.

Cooled keto yogurt will be relatively thick and as you can see in the picture and…I strain mine to make Greek yogurt, but it is not necessary.  If you decide to strain it, this is what real Greek  keto yogurt is-not the crap that passes for Greek yogurt in grocery stores.  The whey does have  carbs in it and I get a little over 2 cups per this recipe.  And now there are these two tricky little pieces of equipment that I think are really nifty-fifty. The 1st is a complete 2 Quart Yogurt Maker which includes a hanging strainer bag, and the 2nd is a companion 2 Quart Very Fine Strainer and the recipe below is for 2 quarts or ½ gallon so it’s the perfect size.  Using either of the methods described above you will have the best Real Greek Yogurt you can begin to imagine.  If I can come into in the 21st Century so can you, and this really is such a much better, cleaner, and faster way to make yogurt.  The above pieces of equipment are sold at many large stores all over the country and readily available on the internet.  The yogurt maker can also be purchased with an additional 2 quart glass container for larger families and to keep the yogurt flowing.

Comparing the 2 systems: The Sous Vide stick is more versatile as you can cook meats and all kinds of things in a water bath with it, but…the cost is around $200.  The yogurt maker & strainer will only make yogurt but…it is half the cost at $100.  I will tell you this though, restaurants worldwide use the Sous Vide method to cook their steaks, fish, & veggies and you probably have had food cooked Sous Vide and not known it.  They come in all shapes and sizes but they all have one thing in common-they slowly cook at a very low temperature with the food submerged in water and I do use my stick to cook steaks.

If interested this is a test I did with Chobani My Chobani Experiment:  Apples To Apples

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.

Yogurt
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Ingredients
  1. 4 C 40% Heavy Cream
  2. 4 C Whole Milk
  3. 2 Pkgs. Yogourmet Starter
Instructions
  1. Pour heavy cream and milk into a sauce pan that will hold a little more than 2 quarts, heat on medium, stirring often, and monitoring with a digital thermometer, heat until mixture reaches 180°.
  2. Remove from stove, stir occasionally, and cool to 120°.
Method 1-Sous Vide
  1. In a small mixing bowl add 2 cups of cooled mixture to 2 packets of Yogourmet, stir well, add back in, and stir well again.
  2. Funnel into four 2 cup glass jars and screw the tops lightly.
  3. In a pot large enough to hold the 4 two cup jars and the Sous Vide stick, add enough warm water to bring it to the level of the cream in the jars.
  4. Set stick to 118° and it will bring the water to temperature very quickly.
  5. After 18 hours (your incubation period) take jars out of water, (you may have to top the water every 4-5 hours as you are incubating for 18 hours) dry them, and put in the refrigerator. If you are tempted to taste it-go for it. Warm yogurt is divine. I try to start the whole process about 11:00AM, have it cooled, jarred, and into the water by about 1:00PM, incubate over night, and refrigerate in the morning about 7:00AM.
  6. If you plan to strain the yogurt then you may begin with the first 2 jars before refrigeration as it will slide out of the jars most easily when warm. (It thickens in the fridge). I do not have the 2 Quart Strainer-I have my own system. (See Picture) Carefully remove yogurt into appropriate size container and I have a much used 1.5 lb Daisy sour cream container. If you are doing this for the first time it is a learning experience and after that, it will be second nature and Easy Peesy Japanesy. Remember, as you are sleeping there will be magic happening in your kitchen.
  7. Un-strained cooled yogurt will still be relatively thick. I strain mine 4 cups at a time to make Greek yogurt but it is not necessary. I hope you decide to strain it because this is what real Greek yogurt is-not the crap that passes for Greek yogurt in any grocery store.
Method 2-Yogurt Machine
  1. You will follow the heating and cooling instructions and then follow the manual instructions. This option is less expensive than the Sous Vide stick but...the Sous Vide stick is a far more versatile piece of equipment as it also cooks all kinds of other things so please look it up before deciding which system you wish to use.
  2. 20-¼ C Strained Servings
  3. 194 Calories, 2.6g Protein, 19.2g Fat, 3.5g Carbs, 0g Fiber, 3.5 Net Carbs
Notes
  1. It is my best guess that the carb content in this yogurt is closer to 2g-3g because it is incubated for so long. The long incubation period breaks down the lactose sugar and in the end there is not much sugar left, especially after straining but the nutritionals do include the whey.
  2. If strained it will be the richest creamiest yogurt you ever have.
  3. Try straining Chobani yogurt and see what you get. A lot of whey with left over chalk-believe me I tried it.
  4. Lastly, if you have 4 tall 1 Qt jars and the right size stock pot you can double this recipe and make 1 gallon of yogurt at a time. This is the way I used to make it and it lasts two people for about 3 weeks so you can see the advantage if you have a larger family than includes kids who want to eat healthy yogurt every morning. And you would still have to make it once a week or so.
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