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Low Carb Baking

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This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
Thankfully I love cooking so will be getting some of these lovely recipes made. I enjoy my food so much now that I do not have a diet of breakfast cereal, toast, sandwiches, potatoes, etc etc.
 
I did spend most of sunday baking. It was great playing with the pastry. I ate one pie and a huge bowl of crumble with thick cream, my sugar level didnt budge...amazing. Happy very full tummy 😛. The strawberry bomb was just as tasty not frozen as frozen. I might get to make something else this weekend.
 
Maz2 said:
Thankfully I love cooking so will be getting some of these lovely recipes made. I enjoy my food so much now that I do not have a diet of breakfast cereal, toast, sandwiches, potatoes, etc etc.
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Good for you Maz… when you do make them be great to see a photo of your creations🙂.
 
persephone said:
I did spend most of sunday baking. It was great playing with the pastry. I ate one pie and a huge bowl of crumble with thick cream, my sugar level didnt budge...amazing. Happy very full tummy 😛. The strawberry bomb was just as tasty not frozen as frozen. I might get to make something else this weekend.
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Reading that has made me hungry Persephone...I haven't had much time to bake this week...busy with work...will make something this weekend...I've got my eye on a luscious cake...will post the recipe later & hopefully some photos when it's done...so pleased you're enjoying it & it's guilt free.
 
CONVINCING PIZZA BASE
1 tblsP ground almonds
1 tblsp ground linseed
1 egg
1 tblsp water
1 tblsp olive oil
1/4 tsp BP
Seasoning
Mix all of the above, pour into a lined/oiled cake tin and bake at 200 for 15 minutes

Pick whatever toppings you prefer...the choice is entirely yours...in total 7.5 per base...don't forget to include whatever topping you use in the carbs equation.

NB. This recipe is published with the consent of @Marsbartoastie who created it.
 
Easy low carb chocolate cake.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings
Calories 250 kcal

Ingredients
300 g 75% chocolate
175 g butter
2 tsp vanilla
6 eggs
4 tsp granulated sweetener of choice or more, to your taste

Instructions
1.Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
2.In another bowl beat the eggs and sweetener together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
3.Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
4.Pour into a prepared tin (see below). Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
5.Bake at 180C/ 350F for 20 - 30 minutes, or more depending on your oven. Bake until it is just set in the centre, do not overcook the cake.

Amount Per Serving (1 slice)
Calories 250 Calories from Fat 196
 
OAT 'N' YOGHURT PANCAKES

Another original creation kindly donated courtesy of @Marsbartoastie...this is my weekend project after an important meeting on Saturday...my chance to relax & unwind.

INGREDIENTS
1/2 cup quick-cooking oats
1/2 cup 0% vanilla Greek yogurt
2 eggs
1/4 teaspoon vanilla extract
teaspoon ground cinnamon
1/2 teaspoon unsalted butter
Soak the oats in yogurt overnight. Mix in the eggs, vanilla and cinnamon.
Melt the butter and fry your pancakes.

I haven't calculated the carbs yet...all that is relevant is the porridge oats & Greek yoghurt
 
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persephone said:
I did spend most of sunday baking. It was great playing with the pastry. I ate one pie and a huge bowl of crumble with thick cream, my sugar level didnt budge...amazing. Happy very full tummy 😛. The strawberry bomb was just as tasty not frozen as frozen. I might get to make something else this weekend.
Click to expand...
The pies are delicious Persephone...much better than I thought they would be...a really good alternative to the carb loaded ones I miss so much.
 
@Benny G & @Vince_UK this one is right up your street...not strictly baking but it does involve chocolate & lots of it … another original recipe from @Marsbartoastie which she is happy to share


Gianduja (chocolate and roasted hazelnut yummies)
Ingredients
100g roasted chopped hazelnuts (they come in a 100g bag)
2 tblsp erythritol (or equivalent sweetener of your choice)
200g good dark chocolate
Preparation
Put chopped nuts and erythritol in the blender and whiz until they turn into a smooth paste. This takes time and needs to be done in stages to avoid burning out the motor...allowing the blender to rest and cool before going at it again. Make sure the lid is firmly fixed and scrape down the sides regularly. You need to keep at it until the paste is totally creamy.

Melt the chocolate, stir in the nutty paste and fill you moulds. Chill. Eat.

c30g carb the lot and I made exactly 30 chocolates...so that's 1g each.
 
Bubbsie said:
@Benny G & @Vince_UK this one is right up your street...not strictly baking but it does involve chocolate & lots of it … another original recipe from @Marsbartoastie which she is happy to share


Gianduja (chocolate and roasted hazelnut yummies)
Ingredients
100g roasted chopped hazelnuts (they come in a 100g bag)
2 tblsp erythritol (or equivalent sweetener of your choice)
200g good dark chocolate
Preparation
Put chopped nuts and erythritol in the blender and whiz until they turn into a smooth paste. This takes time and needs to be done in stages to avoid burning out the motor...allowing the blender to rest and cool before going at it again. Make sure the lid is firmly fixed and scrape down the sides regularly. You need to keep at it until the paste is totally creamy.

Melt the chocolate, stir in the nutty paste and fill you moulds. Chill. Eat.

c30g carb the lot and I made exactly 30 chocolates...so that's 1g each.
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I love Gianduja. Thank you!
 

My own recipe for Savoury Parmesan Crackers


Ingredients:
50 g almonds
50 g parmesan Cheese
50g Nigella seeds or Sesame seeds
1 egg
1 tbsp. olive oil or Cold Pressed Rape Seed Oil
10 g cheese cheddar or any other hard cheese you prefer (finely grated)
A pinch of thyme (or whatever seasoning you prefer)
A pinch salt and black pepper
Preparation:
Preheat oven to 180C/356F. Mix dry ingredients together.
Beat the egg with olive oil and combine with dry ingredients.
Roll the dough between 2 sheets of baking paper. Remove the top sheet and cut out the shapes you like. It can be squares or circles
Bake on baking paper for about 10-12 minutes.
Let the crackers cool down and serve with cheese or just plain.

0.5g carbs & 54 calories per cracker
 

Recipe for Almond Crackers Sweet Or Savoury Depending on what you choose to add to the mixture

http://www.diabeticgoodbaking.com/2013/02/low-carb-crackers.html

Ingredients (makes 20 crackers):
150g ground almond flour
1 egg
1 tbsp. olive oil or Cold Pressed Rape Oil
½ tsp sea salt
For savoury crackers you may add a little thyme/rosemary/or garlic granules.

Can be used with dips or after diner with cheese or as a simple snack.
Preparation:
1. Preheat oven to 180C
2. Combine ground almond with salt
3. In a little bowl combine egg with olive oil
4. Add egg mixture to almond mixture and combine together.
5. Add some herbs or spices if you like. I added a bit of grated cheese but they taste great plain as well.
6. Roll the dough between 2 sheets of baking paper. Remove the top sheet and cut out the shapes you like. It can be squares or circles (I used shot glass to make mine). Squares are easier to make as you don’t have left over dough and don’t need to repeat the process of cutting.
7. Bake on baking paper for about 10-12 minutes.
8. Let the crackers cool down and serve with cheese or just plain.
0.04gs carbs 47 calories per cracker
 
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Bubbsie said:
My Recipe for Almond Crackers Sweet Or Savoury Depending on what you choose to add to the mixture



Ingredients (makes 20 crackers):
150g ground almond flour
1 egg
1 tbsp. olive oil or Cold Pressed Rape Oil
½ tsp sea salt
For savoury crackers you may add a little thyme/rosemary/or garlic granules.

Can be used with dips or after diner with cheese or as a simple snack.
Preparation:
1. Preheat oven to 180C
2. Combine ground almond with salt
3. In a little bowl combine egg with olive oil
4. Add egg mixture to almond mixture and combine together.
5. Add some herbs or spices if you like. I added a bit of grated cheese but they taste great plain as well.
6. Roll the dough between 2 sheets of baking paper. Remove the top sheet and cut out the shapes you like. It can be squares or circles (I used shot glass to make mine). Squares are easier to make as you don’t have left over dough and don’t need to repeat the process of cutting.
7. Bake on baking paper for about 10-12 minutes.
8. Let the crackers cool down and serve with cheese or just plain.
0.04gs carbs 47 calories per cracker
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These look good bubbsie. My oven,s on making bread so might try them today
 
Carolg said:
These look good bubbsie. My oven,s on making bread so might try them today
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Made these but used ground almonds by mistake and put mixed herb in. Rolled out a bit too thick but the thin ones are quite tasty. Snack for night time. Have coconut flour in cupboard. What do you thing that would be like, and also rye flour ???
 
Carolg said:
Made these but used ground almonds by mistake and put mixed herb in. Rolled out a bit too thick but the thin ones are quite tasty. Snack for night time. Have coconut flour in cupboard. What do you thing that would be like, and also rye flour ???
Click to expand...
Carol I think coconut flour would be fine...however you may need to increase the liquid content since coconut flour is very absorbent & may make the mixture too dry...good luck.
 
LOW CARB CHCOLATE CHIP COOKIES Recipe by Toastie @Diabolical-liberties.
Half a block of butter
1/4 cup of xylitol
6 Tbsp of Stevia/Truvia or any other sweetener you prefer
1 egg
1/4 cup vital wheat gluten
1/4 cup ground almonds (lightly toasted)
1/4 cup ground almonds
1/4 cup coconut flour
1/2 tsp bicarb
125g bar dark chocolate cut into little bits
Vanilla to taste
Salt

Rub the butter into the flour in the usual way...then add the other ingredients...leave the dough to rest as long as you can...overnight would be fine.
Bake at 190 for 12 minutes...remember to keep an eye on them since oven temperatures do vary.
 
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