Low(er) carb recipes for breads and sweets (chicken breast, cake, sugar)
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Hi all. I am not on a specific diet, but I am committed to eating lower carb since my blood sugar is high. I have found several recipes on the web, but most are for keto; which may be OK but not quite like original versions of breads or desserts. I was wondering if any of you have recipes or tips on making your baked goods lower carb, not necessarily keto. I will use Xylitol as my sweetener, and wondering if some traditional flour can be mixed with the coconut or almond flours that are usually recommended? Good recipes for cookies or cake will be appreciated!
Flour actually spikes higher than sugar. Both combined is even worse.
There are no low carb recipes using flour, it would be counter intuitive. I would recommend Erythritol, Monk Fruit and/or Stevia over the Xylitol. There are some good products that combine some of these sweeteners that are excellent for baking. None of these sweeteners will spike and are 0 on the glycemic index. Good quality Stevia does not have an aftertaste, most of the junk that you get at supermarkets is low qualilty.
Anyway, let me provide some links to get you started. FB and Reddit are also good places to look.
I have done recipes with flax meal and almond flour. I especially like flax muffins and cheesecake and it is just a treat for me, I was never a big sweets person.
Flour actually spikes higher than sugar. Both combined is even worse.
There are no low carb recipes using flour, it would be counter intuitive. I would recommend Erythritol, Monk Fruit and/or Stevia over the Xylitol. There are some good products that combine some of these sweeteners that are excellent for baking. None of these sweeteners will spike and are 0 on the glycemic index. Good quality Stevia does not have an aftertaste, most of the junk that you get at supermarkets is low qualilty.
Anyway, let me provide some links to get you started. FB and Reddit are also good places to look.
I have done recipes with flax meal and almond flour. I especially like flax muffins and cheesecake and it is just a treat for me, I was never a big sweets person.
Thanks for the links. What is wrong with Xylitol? I love it and have used it for years with no negative results. I have tried other sweeteners and don't like them; however I admit I have not tried the Erythritol.
One issue I have with many o the keto recipes is so many of them use so much dairy, which is something else I would like to cut back on. But I will explore some of those links, thanks again.
Thanks for the links. What is wrong with Xylitol? I love it and have used it for years with no negative results. I have tried other sweeteners and don't like them; however I admit I have not tried the Erythritol.
One issue I have with many o the keto recipes is so many of them use so much dairy, which is something else I would like to cut back on. But I will explore some of those links, thanks again.
If it does not spike, then nothing. That is really what matters and of course if it works with your recipes.
It does have a glycemic index of 12, the ones I mentioned are at 0.
Here is a list and I don't see the Monk Fruit but that is also at 0. It is newer.
Thanks for the suggestion, I did know about this one. I do not have any cream of tartar, am not experienced with it, I may try it. It is just eggs, cream cheese and the cream of tartar plus seasoning.
I do like the fathead dough, I use it for pizza but you can do bagels, garlic bread and other things with it. It does also call for cheese.
Don’t bother trying to bake low carb bread. The results from internet recipes are typically awful and it is easier to buy good quality products online:
I was wondering if any of you have recipes or tips on making your baked goods lower carb, not necessarily keto.
I went through this about 15 years ago and came to the realization that all the alternatives... suck. There is simply no replacement for an outstanding cinnamon roll (I make my own every Christmas), or great bread. Can't be done. There are some passable options, but they are Different... kinda like craving a nicely marbled steak but settling on a chicken breast. Both protein, both meat, but there's a vast difference between the two.
I say this because it was the start of my adjustment to Quality over Quantity. Instead of eating something sub-par, and not Really what I want, on a weekly basis... I splurge and have the best I can acquire of whatever guilty sin I'm after about 2~3 times a year. I love baked goods, so I make my absolutely decadent cinnamon rolls for family Christmas breakfast... where I eat one with everyone else and save one for later the same day or the next day. My wife loves Chocolate Chip cookies, so I've found a sinfully delicious recipe and make those for her birthday. The 3rd time is usually my birthday and is the only rotating option, the the 3 events split the year in thirds (almost exactly).
The same thing happens with breads, pizza, and all other highly processed carbs. I spare no expense to make the best that I can possibly make, which is better than anything I've found to buy, but just do it Farl less frequently than I used to. 15 years happens to coincide with losing almost 100lbs and having kept it off for that entire time. Not saying it's right for you, but think of it as an option.
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