Low Carb Recipes

Here are a few of my recipes.  Check out my cookbook for more recipes and low carb tips.



NEW! Low carb Bagels

 

Dough

 

    1 tablespoon LC honey

    1 tablespoon sugar

    1 packet instant yeast

    1 1/2 teaspoons salt

    12 oz warm water

    1/8 cup wheat protein isolate 8000 

    1 3/8 cup Carbalose flour

    2 cups wheat protein isolate 5000

    1/8 cup Resistant Wheat Starch 70

    1 tablespoon thick it up or xanthan gum

 

 

Poaching liquid

 

    2 to 3 quarts water

    1 1/2 tablespoons lc honey

    1 tablespoon baking soda

    1 teaspoon salt

 

Mix all dry ingredients in a mixing bowl.  Place in breadmaker or mixer with dough hook. Add the honey. 

 

Add the water, and knead for 10 minutes.  Dough will be very stiff.

 

Let rest 10 minutes.

 

Line a baking sheet with parchment and spray with cooking spray.  (It will stick to the parchment if you don’t).

 

Cut into 8 equal pieces.  Roll each piece out into a rope and join the ends to make a bagel shape. Brush with oil or spray with cooking spray.

 

Allow to rise in a warm place for only about 15 minutes.  While they are rising, preheat the oven to 450 degrees.

 

Bring poaching water to a boil and add honey, baking soda and salt.

 

Check whether the bagels are ready for baking using the “float test”: Place one of the bagels in a small bowl of cold water. If it sinks and doesn’t float back to the surface, shake it off, return it to the pan, and wait for another 15 to 20 minutes, then test it again. When one bagel passes the float test, they’re all ready to be boiled. If they pass the float test before you are ready to boil and bake them, put them in the refrigerator so they don’t overproof.

 

Drop bagels two or three at a time in the boiling water.  Cook 1 minute, flip over and boil one more minute, then transfer to baking sheet.  Sprinkle with toppings while still wet, or wait till all are boiled, then brush with beaten egg white and sprinkle on toppings (see below).

 

Place a second, empty cookie sheet in the oven and transfer the pan of bagels to the oven, then lower the oven heat to 400°F. (Doubling the pan will insulate the first baking sheet and keep the bottoms from getting too brown.)

 

Bake for 8 minutes, then rotate the pan and bake for another 8 to 12 minutes, until the bagels are a golden brown.

 

Cool on a wire rack for at least 30 minutes before slicing or serving.

 

Top your bagels with any combination of the following garnishes: poppy seeds, sesame seeds, coarse salt, or rehydrated dried onions or garlic. (Soak dried onions or garlic in water to cover for at least 1 hour before applying.) The toppings will stick even better if you first brush the top of each bagel with an egg white wash made by whisking 1 egg white with 1 tablespoon (0.5 oz / 14 g) of water. If using coarse salt as a garnish, remember that a little goes a long way.




New: Chocolate “Nutella” Cookies

 

If you like Debora Geary’s “Witch Central” books, these are my version of Nell’s favorite cookie!

 

1 1/4 cups Carbquik

1 teaspoon baking powder

2/3 cup unsweetened cocoa powder

1/2 cup (1 stick) butter, softened

1/2 cup polydextrose

Artificial sweetener equal to 1/2 cup sugar (I use liquid Splenda)

1/2 cup brown artificial sweetener (I use Natural Sweet Brown)

2 teaspoons vanilla extract

1/2 cup Go Lo Dark Hazelnut Spread

1/3 cup almond milk

 

Preheat oven to 325⁰F.

In a small bowl whisk together  flour, baking powder, salt, and cocoa powder. Set aside.

 

In a large bowl, cream together butter, polydextrose, and brown sugar with an electric mixer on medium speed until smooth (about 2 minutes). Add vanilla extract and beat for another 30 seconds. Add in hazelnut spread and beat until smooth and well incorporated.

 

With the mixer running, add half of the flour  and mix until well combined. Add in the milk, mixing  well. Add the rest of the flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes.

 

Line a baking sheet with parchment paper. Roll a tablespoon of the dough into a balls and place on the cookie sheet, allowing about 2 inches between the dough balls. Flatten slightly.

 

Bake for 10-12 minutes. Remove from the oven and allow them to stand for about 5 minutes, then transfer the cookies to a cooling rack and allow them to cool completely. Store in an airtight container.

 

Makes about 3 dozen cookies, 1 g carb per cookie

 


NEW: Pie Crust for single crust pie (double for two crust pie)

 

1/2 c. lard

1/2 c. Carbalose flour

1/4 c Wheat Protein Isolate 5000

1/4 c. resistant wheat starch

1/4 tsp salt

2 tbsp + 1 tsp ice water

 

Cut lard into small pieces and put it in the freezer for a few minutes to chill.

Using a pastry blender, cut the lard into flour until the particles are like small peas.

Sprinkle in the water, 1 spoonful. at a time and mix with a fork until all flour is absorbed.

 

Roll out between 2  sheets of wax paper or baking parchment with a little WPI   sprinkled on it.

Place both sheets of paper with dough between into the refrigerator for a few minutes to chill.  Loosen the paper by peeling back the top sheet, then turning over and peeling off the other sheet. Slide the crust off the paper and on to the pie plate.

 

This makes a very good, flaky crust.

 

(8 servings, 1.5g carbs per serving for single crust pie, 3 grams per serving for double crust pie, CRUST ONLY)

 



NEW ! Noodle recipe

 

1/4 cup Carbalose flour

1/4 cup WPI 5000

1 egg

1/4 tsp salt

1 tsp olive oil

 

Combine all ingredients, Turn out on a floured surface and knead for five minutes until smooth and elastic. Roll out on a floured surface to 1/4” thickness. Cover with a damp cloth and let rest 15 minutes.

 

If you have one, use a pasta machine.

 

If you don’t have a pasta machine, cut with a pizza wheel or knife into 1 inch strips about 3 inches long. Take each strip and roll it as thin as you can, turning over often. When it is paper thin, use a pizza wheel to cut it into 1/4” wide strips for fettuccini, or 1/8” wide strips for linguini. Cook immediately or freeze to cook later.

 

Bring a large pot of salted water to the boil. Put the strips, all at once, into the boiling salted water. When all the noodles float to the top they are done…about one minute. Remove the pasta with a slotted spoon and use immediately, or toss with melted butter or olive oil to keep it from sticking together until ready to use.

 

Makes 4 servings, 1.5g carbs per serving.


NEW: Asparagus with mushrooms and spaetzle

 

Spaetzle

 

1/4 cup Carbalose flour

1/4 cup WPI 5000

1 tsp Thick it Up

1 egg

1/4 cup water

1/4 tsp salt

 

Combine all ingredients, and beat vigorously with a spoon until it becomes smooth and elastic.  Cover and chill at least an hour in the refrigerator.

 

 

1 lb fresh asparagus, end cut off and cut into 2 inch pieces

1/4 cup butter

1 tbsp finely diced onion

1 can sliced mushrooms undrained

3 strips of cooked, crumbled bacon

1/2 tsp garlic powder

 

 

In a large skillet, melt butter and add the asparagus and  all the other ingredients.  Cover and cook over medium heat until asparagus is tender.

 

While it is cooking, bring a large pot of salted water to the boil.  Using a spaetzle maker or ricer, press the spaetzle dough through the holes and directly into the boiling salted water.  As soon as the spaetzle rise to the top of the water, it is done.  It takes less than a minute. 

 

Drain the spaetzle and toss with a tablespoon of melted butter.  Add to the skillet and stir to mix.  Serve immediately.

 

Makes 4 large servings.  1.25 grams per serving in the spaetzle, and 3 grams per serving in the veggies…total 4.25 grams per serving. 

 

 Cream of Tomato Soup

1 can diced tomatoes (I use Kirkland Organic at 7g carb per can).
1 cup unsweetened almond milk
1/3 cup cream
1/4 tsp salt
1/2 tsp dried basil

Put all ingredients into a food processor or blender and blend until smooth, then heat through on the stove or in the microwave.  Don't let it boil.  I serve it with a teaspoon of butter floated on top.

Makes 2 servings, 4 g carbs per serving.


Wheat Bread

Note: Because these breads have no preservatives, be sure to keep them in the refrigerator.

 

I have included the carb counts on this recipe because the numbers are pretty hard to believe!

 

½ tsp. salt

¼ cup wheat protein isolate 8000                                     0g

2 cups Carbquik                                                              12g

½  cup wheat protein isolate 5000                                    0g

2 tbsp Resistant Wheat Starch 75                                    2g

¾ cup ground pecans                                                       4g

¼ cup wheat bran (optional)                                             8g

1 tbsp Thick It Up                                                             0g

2 tsp. baking powder                                                     2.5g

1 tbsp sugar               (eaten by yeast)                            0g 

1 tbsp yeast                                                                      2g

 

 

1 cup warm water

¼ cup heavy cream                                                       1.5g

2 large eggs                                                                  0.7g

AS equal to ¼ cup sugar

  I use liquid Splenda                                                        0g

Total carbs per loaf                                                     32.7g

 

16 ½" slices per loaf                                          2g per slice

 

 

 

Set the breadmaker to manual mode.

 

Combine all the dry ingredient in the pan of the breadmaker. Then put the wet ingredients in a mixing bowl. Mix the wet ingredients well. Warm them in the microwave 30 seconds.

 

Turn on the breadmaker and let the dry ingredients mix for a few seconds, then pour in the wet ingredients. (If using a stand mixer, mix for 1 minute with the paddle, then 10 minutes with the dough hook.) Dough will be too soft at first, but will firm up and make a ball after it kneads for a few minutes. If the dough is too stiff, and breaks into more than one ball, add a little more water. If it is too soft and won’t form a ball, add a little more WPI 5000.

 

Don't let the dough rise in the breadmaker. Take it out as soon as the knead cycle ends and form the dough and put it in a greased bread pan and set in a warm place to rise. It rises fast...between 20 and 30 minutes. If you let it rise twice it will ruin it. My breadmaker has a “turbo mode” that has only one rise cycle. I can bake this bread start to finish in the breadmaker using the turbo mode but I like the shape of the loaves better when baked in a pan.

 

When dough doubles in size, bake it in a preheated 350 degree oven for 40 minutes until golden brown. (Put it in the oven when the dough is just above the top of the pan, because it will continue to rise in the oven.) Turn the loaf out on to a rack to cool.

 

I actually slice this thinner with my electric slicer, getting between 20 and 22 slices per loaf. Put the bread in the refrigerator overnight before slicing with an electric slicer to make it firmer and easier to slice.

 


Pumpkin pecan chocolate chip muffins


This started as a regular muffin recipe. I substituted carbquik for the flour, shortening, and baking powder, and added protein powder to improve the texture and boost protein content. I subbed sugar free chocolate chips for regular chips, and liquid splenda for the sugar.

 

 2 cups Carbquick

 1 cup canned pumpkin

 2 eggs

 2 scoops vanilla protein powder

 1/2 cup chopped pecans

 1/4 cup sf chocolate chips

 artificial sweetener equal to 1 cup sugar (I use liquid sucralose)

 1/2 cup (or more) water

1 tbsp pumpkin pie spice

 

 mix all ingredients.  water will vary depending on if you use liquid sweetener or powdered.  Add enough water to make a stiff batter.  spoon into muffin tins and bake ate 350 for 25-30 minutes.


Makes 12 muffins at 3.5g carbs each.


Pepperoni Pizzattata

This is a pepperoni pizza using a frittata for the crust.

Cooking spray
1 tsp olive oil
¼ cup sliced red onion
¼ cup sliced bell pepper (red or green)
1 clove garlic, minced or pressed
6 eggs
½ tsp salt or 2 tsp PoLuKo mushroom seasoning

Toppings
¼ cup pizza sauce
3 oz sliced pepperoni
1 small can sliced mushrooms
12 black olives, sliced (use your hard boiled egg slicer).
4 oz shredded mozzarella cheese

Spray a 12 inch non-stick skillet with cooking spray, then add the olive oil
Add the onions, peppers and garlic and cook until onions soften
Add the beaten eggs and salt or PoLuKo seasoning

Stir to mix in the vegetables, then cover and cook over medium low heat for ten
minutes, until the eggs are completely set.

Add the pizza sauce and spread evenly over the eggs. Place the pepperoni in a
single layer on the pizza sauce. Add the mushrooms and olives. Top with the
cheese, and put the cover back on the pan and cook over low heat until the
cheese melts.

If your pan is very non-stick, you will be able to slide the pizza out onto a
cutting board and slice it with a pizza wheel.

Makes one loaded 12" pizza.



  

Zucchini bread

You can use any kind of nut meal in this.  I usually use almond, pecan or walnut.  You can grind the nuts in a food processor or buy almond meal in most grocery stores. The blend of splenda and erythritol (or malitol) gives a better flavor than all splenda, but you can use all splenda or stevia if you prefer.  You can use either Carbquik or Carbalose in this.  The Carbquik version is moister because of the higher fat content.  Or try another low carb flour substitute like the Atkins bake mix.  I have also made it with Wheat Protein Isolate 5000 instead of carbquik.  It is a very forgiving recipe.

 

 2 eggs 

½  cup vegetable oil

 artificial sweetener equal to ½ cup sugar (I use liquid Splenda)

½ cup erythritol

1 cup shredded zucchini

1 teaspoon vanilla extract

1 cup  Carbquik or Carbalose

¼ cup nut meal

¼ cup ground golden flax

2 teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½  cup coarsely chopped pecans or walnuts 

 

Preheat the oven to 325 degrees. Grease and flour one 8x4 inch or 7.5x3 inch loaf pan. In a large bowl, beat the eggs until light and frothy. Mix in the oil and sweetener. Stir in the zucchini and vanilla. Combine the flour, cinnamon, soda, baking powder, salt and nuts and stir them into the egg mixture. Spoon the batter into a greased and floured loaf pan.

 

Bake at 325 degrees for 60 to 70 minutes, or until done.