Low Carb Diet eBook:
Over 300 Healthy Recipes

Next Page

BREADS

Note: With so many Dr Atkins recipe books out we thought we may give you a variation to his bake mix so that if you wish you can use not only our recipes, but other recipes using Dr. Atkins low carb mix as a template and create many of your own low carb recipes for a fraction of the cost.

Our Version of Atkins Bake Mix

Ingredients:
1 cup soy flour
2 cups soy protein isolate
2 Tablesp baking soda
1 Teasp salt
2 Tablesps Splenda Sift together then store and use as you would Dr. A's. It's much cheaper and things come out about the same.

**You could try substituting soy powder (milder taste) for the soy flour and substituting egg protein for soy.

Superb melt in your mouth Rolls

SERVING SIZE,one roll (of 18). CARBS PER SERVING,: 2.8 grams of carb.
SERVING SIZE,one roll (of 16). CARBS PER SERVING,: 3.1 grams of carb.
SERVING SIZE,one roll (of 12). CARBS PER SERVING,: 4.2 grams of carb.

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour)
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420 F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350 F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

All-Wheat Superb Rolls

Note: The stone ground whole-wheat flour adds only 1.3 Teasps of flour to each roll (our of a total of 18 rolls). You only gain 6.2 grams of carb for the batch; each whole-wheat roll, based on a count of 18, has 3.1 grams of carb.

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/2 cup stone ground whole-wheat flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420 F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350 F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

* If possible, weigh the eggs for this recipe. They should weigh between 62.0 grams and 64.0 grams (2.2 to 2.3 ounces). You can find these eggs among large and extra large eggs. If you have no scale, pick the smallest of the eggs in the carton.

Low-Carb Pastry Pizzazz

This delicious treat adds only 1.9 grams of carb for a Superb Roll of any size. Just add a glaze to the rolls once they are baked. While the rolls are baking, make ½ or ¼ of the below mentioned glaze. Apply the glaze thinly with a pastry brush to the tops of the hot rolls. It will set within minutes. The rolls will freeze well, even with the glaze. Thaw at room temperature or follow directions for heating in the oven.

Glaze

SERVING SIZE ,icing for 1 cookie. Carbs per serving 0.5 gram of carb.
Number of servings: 280
Ingredients:
1 egg white (or 3 Tablesps sterilized egg white)
1 cup powdered sugar (unsifted)
3 Teasps vanilla extract

Put the egg white and powdered sugar in the bowl of your electric mixer and beat on high speed until the sugar is absorbed and the mixture thickens a bit: scrape sides of bowl as needed. Mix in the vanilla extract. Apply icing with the tip of a knife or a small brush. The icing dries quickly, particularly over freshly baked cookies, rolls, and so forth. Store unused frosting, covered, in the fridge. Always stir well before using.

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
3 eggs *
1 egg white

Preheat oven to 420 F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350 F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

Raisin Roll Delight

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
1 ½ ounces of raisins
3 eggs *
1 egg white

Preheat oven to 425 F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Once all eggs have been worked into the dough, stir in 1 ½ ounces of raisins. The raisin rolls will not rise as high, but they will taste terrific.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls at 425 F to 450 F for about 15 to 18 minutes and check early until they are golden brown and crusty on top. Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350 F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

Magnificent Bread Crumbs

Note: preparation time depends on number of rolls. Takes only two minutes per batch.

Use leftover Superb Rolls for making breadcrumbs. One cup of commercial breadcrumbs has 76.0 grams of carb. A cup of breadcrumbs made from Superb Rolls has 10.8 grams of carb. Making breadcrumbs is an cinch with a food processor. The crumbs keep practically forever at room temperature; you can also store them in the fridge or freezer. Collect leftover rolls until you have a sizable batch. Drop them in a container or into a roasting pan and cover with a light kitchen towel. Never store them airtight.
Cut the dry rolls in halves or quarters and toss them in the food processor using the metal blade. Fill the processor (whatever size) about three-fourths full. Pulse to get fine crumbs. You can also put the chunks in a plastic bag and pound them with a meat mallet or use a rolling pin. The crumbs are more heat sensitive than regular breadcrumbs, so reduce your heat setting slightly when cooking with them.

Intense Garlic Bread Surprise

Note: This recipe is quick to make. You can use rolls of any size. Use two rolls per serving (or more). For two or three servings of garlic bread, mix 1/3 cup butter with 8 Teasps crushed garlic or 4 Teasps powdered garlic. (1 Teasp crushed garlic has 1.0 gram of carb; 1 Teasp garlic powder has 2.3 grams of carb.)

Ingredients:
¾ cup cold water plus 2 Tablesps (very important)
6 Tablesps butter (¾ stick)
¾ cup vital wheat gluten flour (see Note)
1/3 cup unbleached, all-purpose wheat (white) flour
trace of salt (two light shakes or to taste)
8 Teasps crushed garlic or 4 Teasps powdered garlic
3 eggs *
1 egg white
Parmesan cheese

Preheat oven to 420 F. Have ready one large, nonstick, heavy-gauge metal cookie sheet. Put the water and the butter in a heavy 2-quart saucepan, preferably with a rounded bottom, over medium heat. Occasionally stir the mixture while you wait for the butter to melt.
Meanwhile, thoroughly combine the two flours, and a pinch of salt in a medium-mixing bowl.
As soon as the butter has melted and the mixture begins to simmer, add the dry mix all at once, and stir vigorously with a wooden spoon. Within just a few seconds, the dough will become smooth and leave the bottom and sides of the pan. Keep stirring until no flour shows. Cook for about 10 seconds longer and remove from heat.
Put the hot saucepan on a cold burner or other safe surface. Stir in the eggs, one at a time, mixing well after each addition. At first the dough will appear lumpy. When the whole eggs have been added, the dough will be smooth. It should be creamy and hold peaks with almost no settling. Work in the egg white. Now the dough will be just right; it will still hold its shape, but in softer peaks. It should form mounds that do not spread on the cookie sheet, but sink back and broaden out slightly. Occasionally, you may need to make a judgment call. Depending on the size of the eggs, the dough may be sufficiently soft even before you add the final egg white. In that case, omit the egg white or add it by the Tablesp. The right consistency makes the best rolls. Dough that is too stiff results in smaller rolls; dough that is too soft (i.e., spreads out wide on the cookie sheet) may result in flat rolls.
If you like, use your electric mixer to work in the eggs. Simply transfer the hot dough from the saucepan to the mixer bowl and beat in the eggs, one at a time. Do not over beat because if you do, the rolls may develop large air pockets. Use a flat beater if you have one.
Put spoonfuls of dough on the cookie sheet, choosing the size you prefer. Use large Teasps or even soupspoons to drop the dough. Place them fairly close together.
Bake the rolls for about 25 to 28 minutes or until they are golden brown and crusty on top.
Preheat oven to 300 F or 325 F. Slice each roll into four or five pieces and spread the garlic butter on one side only. Set the slices on a nonstick, heavy-gauge metal cookie sheet, garlic side up. Sprinkle grated Parmesan cheese on top of the garlic bread slices, using about 1 ounce. Bake for 10 to 12 minutes or until the slices have turned a golden color; the underside of the slices will also turn golden.
Promptly freeze rolls that you do not plan to use the day they are baked. Take them out of the bag to thaw at room temperature. You can also put the frozen rolls in the oven, set at 350 F (no need to pre-heat), and bake for 5 minutes. You can toast rolls (slice in half), but you need a wide-slot toaster or toaster oven. The rolls toast rapidly, so use the lowest setting.
Garlic and cheese add 9.0 grams of carb. A single serving (based on two 3 ½-inch rolls) has 11.1 grams of carb.
Save unused rolls in a dry place until rock hard. They will be used for Magnificent Bread Crumbs.

Cinnamon Walnut Muffin Jubilee

Note: This is a tasty, high-protein, anytime snack that will stick with you. The muffins are fiber-rich (2.5 grams per muffin). These large (2.5 ounces) muffins each have 5.5 grams of carb.

Serving size, one muffin. Carbs per serving,: 5.8 grams of carb. Number of servings 12.
Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
2 Teasps ground cinnamon
1 cup chopped walnuts

Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the walnuts. When mixture is well blended, stir in the walnuts.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.

Cranberry Muffin Jubilee

Note: . A cranberry muffin has 4.8 grams of carb.

Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
1 cup whole or coarsely chopped (fresh or frozen) cranberries

Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the cranberries. When mixture is well blended, stir in the cranberries.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature

Blueberry Muffin Jubilee

Note: A cranberry muffin has 4.8 grams of carb.

Ingredients:
12 ounces cream cheese, soft
5 eggs
15 packets Splenda sugar substitute
2 Teasps vanilla
1 ½ cups whole almond meal
1 cup unprocessed wheat bran
1 Teasp baking powder
1 cup whole (fresh or frozen) blueberries
2 Teasps grated lemon peel

Preheat oven to 325ºF. Lightly grease a 12-cup muffin pan (heavy-gauge metal is best). You can also use muffin liners.
Put cream cheese and two eggs in the bowl of an electric mixer. Beat with a flat beater until smooth and fluffy. Add the other eggs, one at a time, beating briefly after each. On slow speed, stir in the rest of the ingredients except the blueberries and lemon peel. When mixture is well blended, stir in the blueberries and lemon peel.
Fill the muffin pans almost to the top. (The muffins will rise only slightly.) Bake muffins for about 20 to 25 minutes or until golden brown. These muffins freeze well. Thaw at room temperature.

Savory Black Soybean Loaf

Note: This tasty bread is easy to make and is gluten-free. It is best baked in mini loaf pans (3x6 inches or similar). Use three pans for this recipe. Black soybeans are low in carbs and rich in fiber and protein. You can freeze this bread, too. One loaf has 11.7 grams of carb.
Serving size, one slice. Carbs per serving, 1.2 grams of carb.

Ingredients:
8 ounces cream cheese, soft
5 eggs
1 cup rinsed, lightly mashed organic black soybeans, drained
¼ cup whey protein powder
½ cup soy protein powder
1 Teasp baking powder
pinch of salt
1 ¼ cups whole almond meal

Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use nonstick pans made of heavy-gauge metal). For easy cleanup and removal, cut strips of waxed paper to fit in the bottom of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and blend at low speed or by hand.
Spoon the batter into the pans and bake the bread for about 30 to 40 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.

Splendid Banana Loaf

Note: This is a tasty banana bread that has a rich banana flavor and is still fairly low-carb.
Serving size, one ½-inch thick slice. Carbs per serving, 4.4 grams of carb.

12 ounces cream cheese, soft
5 eggs
1 cup mashed bananas (about 3 medium-size bananas)
¼ cup soy protein powder
1/3 cup stone ground whole-wheat flour
1 Teasp baking powder
16 packets Splenda sugar substitute
2 Teasps vanilla extract
2 Teasps grated lemon peel (optional)
1 cup unprocessed wheat bran
1 cup whole almond meal

Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining eggs, one at a time, beating briefly after each addition. Add the next seven ingredients and beat at slow speed. Add the wheat bran and nuts, blending at low speed.
Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.

Lower-Carb Splendid Banana Loaf

Note: Each slice of bread yields only 3.6 grams of carb.

Ingredients:
12 ounces cream cheese, soft
5 eggs
1 cup mashed bananas (about 3 medium-size bananas)
½ cup soy protein powder
1 Teasp baking powder
16 packets Splenda sugar substitute
2 Teasps vanilla extract
2 Teasps grated lemon peel (optional)
1 cup unprocessed wheat bran
1 cup whole almond meal

Preheat oven to 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients and beat at slow speed. Add the wheat bran and nuts, blending at low speed.
Spoon the batter into the pans and bake the banana bread for about 45 to 55 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.

Splendid Cranberry Loaf

Note: If you like the tart flavor of cranberries, you will love it. A slice of cranberry bread has 3.2 grams of carb per slice

Ingredients:
12 ounces cream cheese, soft
5 eggs
¼ cup vital wheat gluten flour
¼ cup unbleached, all-purpose wheat (white) flour
1 Teasp baking powder
20 packets Splenda sugar substitute
1 cup unprocessed wheat bran
1 cup whole almond meal
1 ½ cups fresh or frozen cranberries, crushed lightly

Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients except for the cranberries. Mix together at low speed. Then fold in the cranberries.
Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon.

All-Wheat-Flour Splendid Cranberry Loaf

Ingredients:
12 ounces cream cheese, soft
5 eggs
¼ cup vital wheat gluten flour
1/3 cup stone ground whole-wheat flour
1 Teasp baking powder
20 packets Splenda sugar substitute
1 cup unprocessed wheat bran
1 cup whole almond meal
1 ½ cups fresh or frozen cranberries, crushed lightly

Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use non-stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a flat beater until smooth, thick and fluffy. Add the remaining eggs, one at a time, beating briefly after each addition. Add the remaining ingredients except for the cranberries. Mix together at low speed. Then fold in the cranberries.
Spoon the batter into the pans and bake the cranberry bread for about 40 to 50 minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4 days). Freeze bread that isn't going to be used soon. There is a negligible gain in total carb of 1.1 grams.

Better Butter cracker Treats

Note: This cracker is so rich and flaky with a delicious buttery taste, these crackers are wonderful for just about any purpose including as plain munchies. One cracker has a mere 0.6 grams of carb.

Carbs per serving ( one cracker) 0.6 grams of carb. NUMBER OF SERVINGS: 90 to 95.

Ingredients:
8 Tablesps butter (1 stick), soft
4 egg yolks
1/3 cup unbleached all-purpose wheat (white) flour
1/3 cup vital wheat gluten flour
salt to taste
freshly ground black pepper to taste
1 Teasp baking powder
1 cup whole almond meal

Once prepared, the dough will need to be refrigerated, so preheat oven to 300ºF or 325ºF shortly before taking dough from fridge. Use two large, nonstick, heavy-gauge metal cookie sheets.
Combine butter and two egg yolks in the bowl of an electric mixer and beat with a flat beater until thick and creamy. Add the remaining yolks and beat some more. Add all the other ingredients, stirring in at low speed or by hand. Refrigerate dough for about 30 minutes or longer, until the dough firms up and can be handled without sticking.
Form balls the size of grapes and put them on a cookie sheet. Allow room for some expansion. Flatten each cracker slightly with your fingertips.
Bake the crackers for 9 to 11 minutes, one cookie sheet at a time. The crackers should be barely golden with a slightly darker edge (avoid having the edges turn too dark). These crackers are great keepers (even at room temperature). They freeze well, too.

Sandwich Bread

Note: Since this didn't rise much, I cut it in half crosswise, then cut each half into 4 slices so they were the size of regular bread. This is better toasted. Makes 8 slices @ 2. NET carbs

Ingredients:
1/4 c ground sesame seeds
1/4 c ground flax seeds (0)
1/4 cup protein powder (2)
1/4 cup soy flour
3 eggs
1/2 c sour cream
1 1/2 t baking powder
1/2 t salt
4 T olive oil
Preheat oven 350. Mix all ingredients together. Pour into greased loaf pan. Bake 25 min. Total: 44 carb (19 NET carbs).

Pizza Crust

Note: Total: 5 carbs.
This crust had a good texture without much "soy" taste. I would like to try it for sandwiches next.

Ingredients:
3/4 cup soy protein powder or isolate
1/2 cup cream
3 large eggs
seasonings (garlic powder, basil)

Preheat oven to 350 and spray cookie sheet with non-stick spray. Mix protein powder, cream and eggs in bowl with whisk until smooth. Spread on cookie sheet. Bake 20 min. (can add sauce, cheese and toppings and put under broiler for few minutes)

Low-Carb Yeast Bread

Note: Make 1 standard 1 1/2 lb loaf (8 1/2 x 4" x4") 16 slices=4.8 g ea; 20 slices=3.85 g ea; 22 slices = 3.5 g ea, based on flour being 65g.)

Ingredietnts:
1 c high gluten flour
1/2 cup wheat bran
1/4 c heavy cream
1/2 cup warm water
2 pkts yeast
1 t salt
2 t sugar (the real stuff)
2 T oil

Mix hot water and cream and pour into bread machine (or mixing bowl) pan. Add in yeast, sugar and salt and stir to mix for a second. Let sit for 5 min to let yeast proof. Mix flour and bran and add to water/yeast mixture. Let bread machine mix (or use whatever method you normally use) and let rise one time. (If not using bread machine, let rise in warm, draft free place for 1 hr. Punch down dough (may be slightly wet to touch, but suntill "doughy," not "batter-y". Place in bread pan and let rise for 60 min. Bake at 350 for 25-35 min. (person who came up with recipe let rise 2nd time in her oven and did not disturb it - just turned on the oven when it rose about the pan).
I dumped everything into my bread machine based on the bread machine directions. It only rose about 2" total, but is a great tasting bread with a regular wheat bread texture. I found it a little salty and would cut the salt next time. The crust is real "crusty".

Revolution Rolls

Note: Makes 6 servings @ .7 carbs

Ingredients:
3 eggs
1 pkg. Splenda
dash salt
pinch cream of tartar
3 T cream cheese

Preheat oven to 300. Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds. Flatten each just a little. Bake about 35 minutes. Let them cool on sheet for few minutes, then remove to rack and cool.

Dottie's Wasa Like Crackers

Note: Total: 39 carbs
Makes 60 bite-size crackers @ .3 carb ea.

Ingredients:
1 cup wheat bran
2 tbsp oat flour
3 tbsp Designer whey powder
1 tbsp sesame seeds
1 tsp salt
1 1/2 cups water

Preheat oven to 350 and spray cookie sheet WELL. Mix ingredients and pour onto sheet. Spread (this is very watery. Try to get the bran mixture distributed evenly). Bake 10 min, remove sheet from oven, score crackers, and return to oven. Bake 15 min. more. Turn oven off and let sheet sit in oven 1 hour. Remove sheet from oven, and turn oven on to 250. With spatula, turn crackers over, and return to oven for 10-15 min. Turn oven off and let sheet sit in oven 1 hour. (Letting crackers sit in oven while it's off helps them to dry out).

White Bread

Note: Total: 12 carbs , 10 slices @ 1 NET carb

Ingredients:
3/4 cup whey protein
1/8 cup "Just Whites" egg white powder
1 Tbsp baking powder
1 pkt splenda
1/8 t salt
1/4 cup heavy cream
3 large eggs
1/8 cup water
3 Tbsp olive oil

Preheat oven 400. Oil a Pyrex loaf pan. Mix all dry ingredients. Add wet ingredients and mix with hand mixer for one minute. Pour into loaf and bake 15-20 min.

I got 10 slices at a little more than 1 carb each by cutting the loaf in half crosswise; then standing each piece on end and slicing into 5 regular bread size slices. I've been told that you can substitute 1/8 cup gluten plus 1 tsp baking powder for the egg white powder, but I haven't tried it yet

Protein Bread

Note: Total: 7 carb ,8 slices @ .88 carbs , cut this the same way as you would bread.

Ingredients:
3/4 cup soy isolate
2 T powdered egg whites
2 pkts Splenda
2 t baking powder
dash salt
5 T heavy cream
3 eggs, separated
dash cream of tartar
1/4 cup water
1/4 cup oil

Preheat oven 400 and spray 8" loaf pan. Beat egg whites with cream of tartar until stiff. Mix egg yolks, cream, water and oil. Sift in dry ingredients and mix well with electric mixer. Fold in egg whites carefully. Spoon into prepared pan and smooth top slightly. Bake 25 minutes or until bread pulls away from sides of pan and is nicely browned.

Low-Carb Bread Substitute

Note: Total: 5 carb (4 NET carbs)
Makes 24 thin slices @ .2 carbs

Ingredients:
1/2 c soy isolate
1 t baking powder
3 large eggs
1 T oil
2 T water
2 T heavy cream
2 art. Sweetener
1/2 t cinnamon

Preheat oven to 350 and spray loaf pan with non-stick spray. Mix all ingredients in bowl with whisk until smooth. Spread into bottom of loaf pan. Bake 15-18 min, let cool 5 min. Remove from pan and finish cooling.

This makes a loaf about 1" high and the slices look like biscotti. The bread is a litle dry, but good for making French toast, and toasted with a lot of butter. You can add basil or other herbs instead of the sweetener and cinnamon

Garlic / Cheese Biscuits

Note: Total: 26 carb (21 NET carbs)
Makes 18 @ 1.2 carbs

Ingredients:
3 eggs, beaten
1 1/2 cup whey protein powder
1/8 c oil
1/2 c cream
1/4 c water (add slowly, don't make too thin)
1 1/2 t butter extract
3 oz grated cheddar cheese
2 T baking powder
garlic powder (5 healthy shakes)

Preheat oven to 350. Mix all ingredients together. Dough will be almost like cookie dough. Drop by T onto greased cookie sheet. Bake 10-15 min, until slightly golden. (Makes 18, 2.1 carbs ea.)

I halved the recipe. These were good, a little dry like biscuits usually are. We ate them with butter and enjoyed. (The original called for Atkins Bake Mix, but I like them better with the whey protein powder)

Faux Pasta

Note: Serves 2 @ 4 carb (2 NET carbs)

Ingredients:
1 pinch salt
1/2 cup soy protein isolate
2 T vital wheat gluten*
1 T soy flour
1 egg
1/4 cup water

Mix first 4 ingredients; add egg and water and mix to get bread type dough. Add more water if necessary. Roll out and cut into strips, or pinch off into little pieces. Drop into boiling water and let boil 1-2 min. (Not too long or it will get gummy). Drain and top with sauce.

*The vital wheat gluten I use (Hodgson mill) has 2 carbs and 1g fiber per Tbsp
This was surprisingly good. I used about 1/2 cup water, and the dough was a little too sticky to roll out. I didn't want to add any additional flour, so I pressed with my hands until it was as flat as I could get it, then cut it in strips. Many of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 min, stirring most of the time. There is very little taste (just like real pasta) but this has a great texture.

Wheat Like Crackers

Note: Total: 34 carb (21 NET carbs)
Makes 60 @ .4 carbs

Ingredients:
1 c whey protein powder
1/3 cup oat flour
1/4 cup wheat bran
1 egg
1 3/4 cups water
1 t salt

Preheat oven to 350. Mix all ingredients. Should be a thick but spreadable batter. Spray 11x14x1 cookie sheet WELL with cooking spray. Pour and spread batter onto pan. Sprinkle with salt. Bake 25 min. Batter should be "set". Remove from oven and use knife or pizza cutter to "score" into whatever size crackers you want. The dough can suntill be a little wet as long as the score lines stay. (If they don't, put back in the oven for 5 min and try again). Bake about another 15-20 min until crispy and golden.

These were the closest to Wheat Thins I have tried. I think they are a little dry, but with dip or peanut butter, they are really good.

Garlic Cheese Faux-Cacia

Note: makes 6 at 1.5 carbs each

Ingredients;
1 egg
1/2 cup whey protein powder
3 heavy shakes garlic powder
1 Tbsp oil
1/4 cup heavy cream
few shakes of oregano
1/2 tsp butter extract
1 oz cheddar cheese, shredded
1 tbsp baking powder

Preheat oven to 350. Mix all ingredients together. Add a little water if necessary to thin. Spray cookie sheet, and drop dough into 6 blobs (they will flatten a lot, and may run together). Bake 10 min until golden.
These are cheesy and garlicky and have a texture like foccacia. Someone can make these by putting all the dough in a circle on a pizza stone, oiling the top and adding additional oil and cheese on top when done. (This may need to bake a little longer)

 

Next Page