Keto Brown Sugar Cookies. Yep, and they are so easy too. Tons of butter to sooth any savage beast and They. Are. Huge. To be more exacting they are over 4″ huge so one is plenty enough after a good low carb dinner. A while ago I did a recipe for Giant Ginger Cookies and this is just kind of a sister-cookie. When baked, and after sitting, these keto brown sugar cookies have kind of a soft-crunchy texture but, that’s if you get people to leave alone long enough to actually sit.
As I am a Type II diabetic, all recipes on this website are keto-low carb and diabetic friendly.
Brown Sugar Cookies
2¼ C Carbalose Flour***
3 Sticks Butter
1 C Just Like Sugar Brown***
30 Drops Liquid Sucralose***
1 T Vanilla Extract
⅓ C Just Like Sugar Brown*** Additional for sprinkling on top.
Preheat oven to 350° .
Mix eggs, vanilla extract and Sucralose.
In large bowl cream butter, then add and beat in egg mixture.
Slowly add 1 C Just Like Sugar Brown.
Slowly add in flour. Mixture should be a very thick dough.
With a ¼ C scoop place 8 balls onto a parchment lined baking sheet and with your fingers, press each ball to flatten a bit.
Generously sprinkle on more sugar and press with a flat surface to about 4" and it's the sugar that keeps them from sticking to whatever you use for the final flattening. I use, of all things, my meat pounder but whatever trips your trigger.
Bake 18-20 minutes or until just beginning to brown at the edges.
This Low Carb Au Gratin Casserole Topping is a great alternative to fried onions on a green bean casserole or just about any other casserole or vegetable dish.
You will need Carbalose Flour Bread to make the crumbs and the uses are nearly infinite. You will find this in several recipes on the site.
What I do is make a recipe of the bread, grind the whole loaf, keep it frozen for use later and then every time I cut ends off a loaf, I throw them in with the crumbs and when I have enough I grind them into crumbs so…I always have them on hand. Your first loaf of bread will yield about 8 cups of crumbs.
This Low Carb Meatloaf Extraordinaire might be the most beautiful meatloaf you will ever see. As you slice it, it has green (spinach), prosciutto ham (salmon), carrot (orange), and gruyere cheese (white) visible in each piece.
Any leftover low carb meatloaf extraordinaire can be thinly sliced and used in a sandwich with either butter or mayo on Carbalose Flour Bread
Low Carb Carbalose Cherry Almond Bread Pudding. Somewhere long ago and far away I was dabbling in the kitchen (better dabbling than babbling) and just kind of came up with this recipe. Cherries and almonds are one of those food marriages made in heaven so I thought I would run a yes, high carby version of this as a special dessert item in the restaurant and it was a hit. People would come back in to have a cup of coffee and bread pudding and I didn’t have it. So…I decided to put it on the menu permanently and it stayed as a customer favorite. Here it is in its low carb form and I absolutely cannot tell any difference and since you never had my restaurant version you definitely won’t know either.
Bread pudding, any bread pudding and that includes low carb carbalose cherry almond bread pudding begs for a sauce…any sauce…please, just give me a sauce and this is the way I served it in the restaurant. So simple…so good…just warm & drizzled with a little heavy cream or better yet Sweetened Condensed Milk
I don’t care how you cut it traditional bread pudding has never been low carb but just a half cup with Carbalose Flour Bread is terrific and even a cup is only 6.8g net carbs and after a filling dinner?…I doubt you could begin to eat a full cup of this.
Low 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.
It 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.
Large Cuisinart or other Large Food Processor
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.
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. Not only does low carb carbalose flour bread makes great bread crumbs and yes, even Basic Pizza Crust. A roll, hot out of the oven? Slathered with butter? Heavenly.
If you will just make 3 loaves of low carb carbalose flour bread, 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.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
The Best Thing Since Sliced Bread
2¼ C Carbalose Flour
¼ C Wheat Gluten
¼ C Coconut Flour
1 t Salt
¼ t Guar Gum
¼ t Xanthan Gum
¼ C Golden Flaxseed Meal***
¼ C Warm Water***
3 T+1 t Coconut Oil
1 C Water + (Only If Needed)
1½ T Yeast
1 t Sugar
7 Drops Liquid Sucralose*
Bloom yeast & sugar in 1 cup warm water for 10 minutes or until foamy.
Add flaxseed to ¼ C warm water for 10 minutes. (It will become quite gelatinous)
Put first 6 ingredients in processor and pulse to blend.
Add 3 T melted coconut oil and pulse to blend.
Add flaxseed mixture to dry ingredients and pulse to blend.
Add liquid Sucralose to top of bloomed yeast and with machine running add to dry ingredients.
Run processor for at least 2 minutes and probably a little longer adding any additional water as needed 1 T at a time.
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.
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.
Preheat oven to 350°.
Take dough out of bowl and knead (very gently) until you are sure ALL air pockets are out.
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.
Bake 45 minutes.
Rest the bread in the pan at least 10 minutes.
Make sure bread sides are not sticking to pan, remove gently, put on wire rack, and cool completely.
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”.
Slice size is equivalent to a normal slice of pretty much any other normal bread.
** 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.
***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.
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.
Flaxseed in warm water was suggested by Jeff L and my hat goes off to him.