Low Carb English Muffins

This English Muffin is a winner!  Even hubby, who is not a fan of any kind of one minute muffin liked it.  I found it on Facebook, and wish I could give credit to whoever posted it, but unfortunately I don’t remember who it was.

It’s very substantial, we split one between both of us, sometimes adding butter, sometimes cream cheese and sugar free raspberry preserves.  It’s very dense, it has two eggs, so of course you taste the egg, but the best part, the coconut flour isn’t overpowering, and I am not a fan normally of coconut flour. I think toasting it is the key, it gives it a nice crunch and base for whatever you top it with.

Hope you all enjoy this as much as we did, it’s fast, easy and yummy ~ Jan

1 tablespoon of coconut flour

1 tablespoon of almond flour

2 eggs

1tablespoon of water

1/2 teaspoon of baking powder

Tiny pinch of salt, just a very small pinch or it will be too salty, but I think it tastes flat without the salt

I whisked this and pour into an oversized ramekin sprayed with Pam.

Microwave for 2 minutes I slice in half and toast it in the toaster 

Update:  I tried making this using 1 egg and 1 egg white, also put it in my Bullet to blend.  Results weren’t as good as with two egg yolks, it was drier, the flavor wasn’t as rich and the consistency wasn’t right.  Don’t try to save 60 calories by omitting the 2nd egg yolk, it just doesn’t work and I think the Bullet over blended it, the whisk works much better. 

So, it’s back to basics for me...

Green Onion Cornbread

I love cornbread, and I miss it!  This recipe from lowcarbist.com is just what I’ve been looking for.  

I’m sure a lot of you will be interested as well.  Thanks for posting this, it’s easy and looks awesome!

Here’s the link

Blackberry Scones

This is actually George Stella’s Raspberry Scones recipe made with blackberries.  These scones are just superior, try them.

Ingredients:

2 large eggs, beaten until frothy
1 cup almond flour
1/3 cup sugar substitute
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 cup fresh raspberries or blackberries

Directions:

1. Preheat the oven to 375°F and line a sheet pan with parchment paper.

2. In a large bowl, combine all of the ingredients, except for the raspberries, and mix well to create a batter.

3. Gently fold the raspberries or blackberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).

4. Bake for about 15 minutes until scones begin to lightly brown. Let cool for 10 minutes before removing from the parchment paper and serving warm.

Helpful Tip:
If your batter is too thin to hold any form at all, simply add more almond flour until it is the consistency of a loose cookie dough.

Calories:125|Fat: 9.5g|Protein:5.5g |Fiber: 2.5g |Net Carbs: 3g

Recipe Source:  George Stella

Photo Courtesy of George Stella 

World's BEST Carbquik Biscuits

 

 

Forget the Carbquik recipe on the box and make these.  Absolutely wonderful, yummy tasting biscuits, you will love this recipe!

~ jan

Here’s how you do it...

2 cups Carbquik
4 Tablespoons cold butter
1 heaping Tablespoon baking powder
1/2 cup cream (may take more, depending on humidity)

Pulse the chunks of cold butter with the Carbquik and baking powder in a food processor.  Add cream and pulse to combine, adding more if they seem dry.   Just feel them, and when you can make a ball with your hand, you’re good to go.

I don’t attempt to roll these, i just form them into a biscuit shape with my hands.  Don’t overwork, and they will be really light and fluffy.

Preheat oven to 450 degrees

Pat biscuits onto a baking sheet, I used a Silopat, it browns them really well

Bake at 450 degrees for 8-10 minutes until lightly golden brown.  I bake in a convection oven and it takes 7-8 minutes.

This recipe makes 8 large biscuits.  Adding the extra baking powder makes them rise. Very tender biscuits with a good crumb, they’re really excellent. 

Bacon, Sundried Tomato and Chive Biscuits

 

These look amazing, no carb count on them, but it’s all carb friendly ingredients, they have to be good.  

You can find the recipe at Multiply Delicious.  Enjoy

Photo courtesy of Multiply Delicious

Herby Sandwich Bread

 

Oh, DJ Foodie, I think I seriously love you for posting this recipe.  I’m such a breadaholic, and this is calling my name.  I’m so going to make this, maybe today!

Here’s the link...

Photo courtesy of DJ Foodie

Spicy Cheddar & Sausage Stuffing

Carolyn Ketchup from All Day I Dream About Food, a wonderful  low carb site that you can always access in my right sidebar, developed this recipe for Spicy Cheddar & Sausage Stuffing.  The recipe is in a new free Holiday eZine.  You will need to download the magazine to access the recipe, but oh this is going to be so worth it.

She makes it using her Cheesy Skillet Bread, I’ll give you the links below.  This is a must try for me, actually this weekend, I’m going to add cooked chicken breast to it, simmer cranberries, pressure cook green beans and have a super meal!

 

Here’s the link for information about the stuffing and the download link for the Holiday eZine

Cheesy Skillet Bread Recipe

Photos courtesy of All Day I Dream About Food

 

Low Carb Gluten Free Bread

I’m a breadaholic, there, I’ve said it.  I eat low carb, and don’t eat bread, but I found this faux bread recipe on The Girl Cooks Clean, and it’s a must try for me.

Getting ready to order physillium husk powder from Netrition now...
Here’s a link to Amber’s recipe, I can’t wait to try it.  ~ Jan

Photo from The Girl Cooks Clean