Low Carb Baking

[Vince_UK]

I am going to try some more scones today but this time add shredded cheddar, sort of cheese scone. Will I still need to use the sweetener?

 

[Kaylz]

I am going to try some more scones today but this time add shredded cheddar, sort of cheese scone. Will I still need to use the sweetener?

No not if you want savoury lol xx

 

[Vince_UK]

No not if you want savoury lol xx

Sohow much cheese to put in? the same amount as your would sweetener?

 

[Kaylz]

Sohow much cheese to put in? the same amount as your would sweetener?

I've not looked at the recipe so I don't know how much sweetener it uses but I'd say no and just go down to personal preference of a cheesy flavour, for me I would throw in a load of vintage or extra mature as I loves my cheese strong xx

 

[Bubbsie]

I am desperate to try this cake...I daren't until I have guests...the worry is I may succumb to temptation and eat far more of it than I should...however in the meantime if any of you want to try it...be my guest
Red Velvet Cake cut into 12 slices...6.7gs carbs 430 calories per slice


Cake
Ingredients:
225 g ground almond
6 eggs, separated
100 g xylitol (powdered)
100g butter
1 tbsp. Cocoa powder
2 tsps. baking powder
1 tsp. salt
1 tsp. vanilla extract
Pinch of cream of tartar
2 tsp. red food colouring
Icing
About 360 g full fat Philadelphia soft cheese ( 2 packets)
100g butter
70 g Xylitol, powdered (or to taste)
1 tsp. vanilla extract

Preparation:
Sponge:
All the ingredients should be at room temperature
Prepare two round baking trays (about 20 cm diameter). Line it with baking paper and grease the sides with butter. Preheat oven to 180C.
Sift ground almond, cocoa, baking powder and salt into a bowl. For sifting ground almond I use colander as a it’s rather difficult to do it with a standard sift.
In a separate bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add xylitol, food colouring and vanilla extract and mix all together well.
In a large bowl whip egg whites with cream of tartar
Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
Add half of mixed ground almond and fold it in gently. Add remaining flour and repeat folding in.
Pour the batter into the cake tins and bake for about 20 mins. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down.
Frosting:
Briefly beat together cheese with butter. Add xylitol and vanilla extract.
Cake assembly:
Use about ¼ of the frosting to sandwich the cake together and swirl the rest over the whole cake. Use can decorate it with some crumbles you cut from the top of the cake or like me with desiccated coconut.

 

[Bubbsie]

Sohow much cheese to put in? the same amount as your would sweetener?

weigh out the walnuts...substitute that weight for the cheddar cheese...then you can add a little to the top of the scones...press it in...they will have a crispy cheesy top...and try to substitute some parmesan cheese for the sweetener...Vince it's all about tweaking things...experimenting a little...good luck.

 

[Kaylz]

I came across a quick and easy looking recipe for a low carb chocolate traybake that I quickly copied out this morning, will post it here after I've had my dinner and done the dishes 🙂 xx

 

[Bubbsie]

I came across a quick and easy looking recipe for a low carb chocolate traybake that I quickly copied out this morning, will post it here after I've had my dinner and done the dishes 🙂 xx

OOh lovely Kaylz...looking forward to that..

 

[Vince_UK]

I came across a quick and easy looking recipe for a low carb chocolate traybake that I quickly copied out this morning, will post it here after I've had my dinner and done the dishes 🙂 xx

GOOD

 

[Kaylz]

Chocolate Traybake
Serves 12
Ingredients
3 large eggs
40g inulin
15g cocoa powder
36g coconut flour
1 tsp baking powder
70g dark chocolate (80% or higher)
1 tbsp coconut oil
Method
Preheat oven to 190c (170c fan) and grease an 8x11 inch baking tin
Separate eggs and whisk whites until stiff, in another bowl whisk yolks and sieve in cocoa, coconut flour and baking powder
gently and gradually fold in the egg whites
very slowly add small amounts of inulin and mix in gently
pour into prepared tin, smooth over and bake for around 18 minutes
transfer to a wire rack to cool, while cooling melt the chocolate and coconut oil together in the microwave stopping and stirring regularly until completely melted (@Vince_UK take note of stopping and stirring regularly 😉), pour evenly over the sponge and place in the fridge to allow chocolate to set

Place I took this from states nutrition per serving as - carbs - 2.4g, fat - 6.7g, protein - 3.2g, fibre - 4.2g and calories - 91

 

[Maz2]

Mazz you can get most of them online much cheaper...oddly enough I bought a lot of ingredients that are supplied by Bulk Powders from Amazon...they were slightly more expensive on Amazon but by the time I totted up the postage I saved money with Amazon using my prime membership...I'm posting recipes I have tried & tasted...made an odd teak here & there...I want to make sure it does taste good & does the job before we all buy goodness knows how many different products...so far I've made good use of what I have bought...enjoying the challenge of finding what we can eat...rather than worrying about what we can't eat.

Thanks for that Bubbsie. Will have a look.

 

[Maz2]

Thanks Peeps
Will have a look in ALDI today and Morrisons, LIDL is close also althoughI am not speaking to LIDL since they discontinued the Protein Rolls. I am in a BIG huff with them.😡

Yes - feel cross with them about that too.

 

[Bubbsie]

Chocolate Traybake
Serves 12
Ingredients
3 large eggs
40g inulin
15g cocoa powder
36g coconut flour
1 tsp baking powder
70g dark chocolate (80% or higher)
1 tbsp coconut oil
Method
Preheat oven to 190c (170c fan) and grease an 8x11 inch baking tin
Separate eggs and whisk whites until stiff, in another bowl whisk yolks and sieve in cocoa, coconut flour and baking powder
gently and gradually fold in the egg whites
very slowly add small amounts of inulin and mix in gently
pour into prepared tin, smooth over and bake for around 18 minutes
transfer to a wire rack to cool, while cooling melt the chocolate and coconut oil together in the microwave stopping and stirring regularly until completely melted (@Vince_UK take note of stopping and stirring regularly 😉), pour evenly over the sponge and place in the fridge to allow chocolate to set

Place I took this from states nutrition per serving as - carbs - 2.4g, fat - 6.7g, protein - 3.2g, fibre - 4.2g and calories - 91

I have everything apart from blasted inulin Kaylz...I will make this traybake when I next have to order... first I need to clear some space for all these new ingredients...I'll definitely give it a go...thanks.

 

[Bubbsie]

Thanks for that Bubbsie. Will have a look.

Always worth comparing the prices Maz...Bulk Powders often have really good sales offers mainly on the Bank Holidays/weekends...keep a look out for them.

 

[Mark Parrott]

I have everything apart from blasted inulin Kaylz...I will make this traybake when I next have to order... first I need to clear some space for all these new ingredients...I'll definitely give it a go...thanks.

You could just replace the inulin with sweetener. You wouldn't need nearly as much though.

 

[Bubbsie]

I am going to try some more scones today but this time add shredded cheddar, sort of cheese scone. Will I still need to use the sweetener?

You could try some dried fruit Vince...then keep the sugar in it...have them with some cheese...one of my favourites when I lived in London was bun & cheese...a Jamaican friend introduced me to it...a sweet fruit bread that you ate with a slice of cheese...it was fabulous...I miss that so much.

 

[Bubbsie]

You could just replace the inulin with sweetener. You wouldn't need nearly as much though.

Yes good idea Mark...do you know what the ratios are...I thought the inulin was to 'bulk' it up...not just to sweeten it...clearly I need to do a bit more research😱

 

[Mark Parrott]

My tortillas for lunch were a bit of a disaster. I did a slightly different recipe as I had ran out of oat flour (no oats either) & replaced it with coconut flour. I also used less gluten, but they ended up a bit crumbly & went hard when fried. I made 4, so tried not frying the last 2 for as long & they remained flexible but tasted like raw pastry. Think I'll stick to the original recipe.

 

[Mark Parrott]

Yes good idea Mark...do you know what the ratios are...I thought the inulin was to 'bulk' it up...not just to sweeten it...clearly I need to do a bit more research😱

Yeah, you may need to add more of something else.

 

[Kaylz]

Remember if you add more flour you'll need more eggs, could try with a bit more cocoa powder don't know if that would help, any idea @Mark Parrott xx