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Low Carb Baking

Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Kaylz said:
@Bubbsie have you got the halloumi fries? I came across a recipe for them somewhere xx
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No not yet Kaylz… I didn't go to the clinic...I got called out to w__k unexpectedly...going that way on Tuesday..so .will have a look then.🙂
 
Bubbsie said:
No not yet Kaylz… I didn't go to the clinic...I got called out to w__k unexpectedly...going that way on Tuesday..so .will have a look then.🙂
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Okies, let me know if you want me to post the recipe at some point, sure I have the link in a word document to be copied out xx
 
Kaylz said:
Okies, let me know if you want me to post the recipe at some point, sure I have the link in a word document to be copied out xx
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Post the recipe Kaylz...I'm not sure if the Aldi ones are low carb...the cheese is but I have no idea what the coating on them is...ooh yes if you can find it I'd love to see the recipe.
 
Bubbsie said:
Post the recipe Kaylz...I'm not sure if the Aldi ones are low carb...the cheese is but I have no idea what the coating on them is...ooh yes if you can find it I'd love to see the recipe.
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Will get it posted when I come across it in the document as got a lot to copy out first xx
 
Benny G said:
I am very fond of desert, and I was literally thinking 'bounty bars' when I saw your post. I shall find that recipe and make them happen.
I am going through a fruit in jelly phase. With what ever I can think of as a topping: double cream, Greek style yogurt, creme fresh.
I finished the last of these at lunch time
View attachment 8813
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Getting organised for going back to work next week. Often take pot of yogurt and separate pot of berries, but these would be good to prepare on Sunday how many days in advance do you make them Benny G
 
I bought soured fresh cream by mistake. I am unsure what to use it in and what it’s like. Can anyone help please
 
Goes well on chilli too.
 
Carolg said:
I bought soured fresh cream by mistake. I am unsure what to use it in and what it’s like. Can anyone help please
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Sour cream is really good for making things filling, by adding fats and calories. It's great as a cooling agent on curries or chillies. It's also yummy swirled or stirred into soups or as an ingredient in salad dressings.

My suggestion is you get a spoon in there and taste it. Because I've been LC for a few years now, and never had a sweet tooth, cream and to a slightly lesser extent, tastes sweet to me.
 
Thinking about it, if anyone does LC savoury scones, they'd be good with some thick sour cream and a really strong cheese - almost like a savoury cream tea..

I haven't done any LV baking, as I still indulge my OH periodically with my legendary cheese scones and lemon drizzle cake. I can and do do other things, but those are his faves.
 
AndBreathe said:
Thinking about it, if anyone does LC savoury scones, they'd be good with some thick sour cream and a really strong cheese - almost like a savoury cream tea..

I haven't done any LV baking, as I still indulge my OH periodically with my legendary cheese scones and lemon drizzle cake. I can and do do other things, but those are his faves.
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Tempted to try that AndBreathe...I think we have a recipe for low carb scones...will look that one out.
 
Definitely going to try @Kaylz halloumi fries today...I've included them here since I'm going to follow the recipe then bake them rather than fry them...I have no idea how or whether that will work...it should...a good drizzle of oil...then just pop in the oven I may have to sit there and watch them to make sure they don't get blitzed...trying to cut down on how much oil I use (calories)...a bit of an experiment...that's what it's all about🙂
 
As requested
Blackberry Clafoutis
I've stated the brands I've used to work out the nutrition information that I've stated
Serves 6
Ingredients
200g blackberries (could also use raspberries)
150ml Tesco british double cream
2 large eggs
100g Tesco ground almonds
100g Natural & Low Carb Kitchens inulin powder
30g Tesco british unsalted butter
15g Indigo Herbs Nutrition vanilla powder (can sub for 1 Tbsp vanilla extract)
Method
Preheat oven to 180c and butter a baking dish, place berries in the bottom of the dish
In a bowl combine eggs, almonds, cream and vanilla, melt the butter and stir into the mixture
Gently fold in the inulin
Pour the mixture over the blackberries and bake for 30-35 minutes until golden
Tip - enjoy warm with extra cream
Each serving - 28.2g fat, 11.7g sat fat, 5.1g carb, 4.3g sugar, 18g fibre, 7.6g protein, 0.2g salt
 
Kaylz said:
As requested
Blackberry Clafoutis
I've stated the brands I've used to work out the nutrition information that I've stated
Serves 6
Ingredients
200g blackberries (could also use raspberries)
150ml Tesco british double cream
2 large eggs
100g Tesco ground almonds
100g Natural & Low Carb Kitchens inulin powder
30g Tesco british unsalted butter
15g Indigo Herbs Nutrition vanilla powder (can sub for 1 Tbsp vanilla extract)
Method
Preheat oven to 180c and butter a baking dish, place berries in the bottom of the dish
In a bowl combine eggs, almonds, cream and vanilla, melt the butter and stir into the mixture
Gently fold in the inulin
Pour the mixture over the blackberries and bake for 30-35 minutes until golden
Tip - enjoy warm with extra cream
Each serving - 28.2g fat, 11.7g sat fat, 5.1g carb, 4.3g sugar, 18g fibre, 7.6g protein, 0.2g salt
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Thanks Kaylz...I've got the halloumi drying on the bread board for Halloumi chips...going to try your recipe for the chips for my lunch...although my pack of Halloumi is about 233gs but I'm sure we can work out the carb difference between us...I'm baking them to reduce the amount of oil I'm using ...I sliced it cold from the fridge...it does tend to break a little when cold...next time I'll leave it out at room temperature before slicing...I'll let you know how it goes...watch this space.
 
Bubbsie said:
Thanks Kaylz...I've got the halloumi drying on the bread board for Halloumi chips...going to try your recipe for the chips for my lunch...although my pack of Halloumi is about 233gs but I'm sure we can work out the carb difference between us...I'm baking them to reduce the amount of oil I'm using ...I sliced it cold from the fridge...it does tend to break a little when cold...next time I'll leave it out at room temperature before slicing...I'll let you know how it goes...watch this space.
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Will keep my eyes peeled for the update!! You taking a pic? Can't wait to see them! What strength chilli did you go for? I'm not sure if I'd bother with the paprika personally as I don't think it even has a flavour! haha xx
 
Kaylz said:
Will keep my eyes peeled for the update!! You taking a pic? Can't wait to see them! What strength chilli did you go for? I'm not sure if I'd bother with the paprika personally as I don't think it even has a flavour! haha xx
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I have some dried crushed chilli...some chilies in oil...hoping I have some chilli powder... a moderate one that is not too hot...although since they're chips...could have them with a cooling dip...as @AndBreathe suggested...maybe some sour cream...I also have Greek yoghurt that needs to be used...so will try that too...busy day head...yes will post some pics as long as they don't look like a dog's dinner😉

Recipe courtesy of @Kaylz :

120g Halloumi
2 Tbsp Ground Almonds
1 Tsp Chilli Powder
1/2 Tsp Paprika
1 Tbsp Oil
Method
Cut halloumi into 'chips' around 8 and pat dry with kitchen towel
In a bowl combine almonds and spices
Press each 'chip' into the dry mix until completely coated
Heat the oil in a frying pan until hot and carefully place the halloumi in, fry until golden brown on all 4 sides (around 3-4 minutes)
 
Last edited:
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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