Frosted Baked Cake Donuts
It was time to dust off my donut pan and make some Sunday morning donuts. With all the summer outings and parties, I have veered a bit off my normal low carb diet. Now that the kids are back in school and the summer has reached an end, I need to get back on track before falling into the temptation of the holidays.
These are a lightly spiced cake doughnut. I didn’t want the spice to be too strong, so I only added about half a teaspoon spice for nine donuts. They aren’t overly sweet either so if not adding a sweet frosting on top, some may want additional sweetener in the batter. Overall, these are a good distraction to prevent going for the real thing when getting back on track with a low carb diet.
Frosted Baked Cake Donuts
1 ⅓ cups almond flour
⅔ cup coconut flour
¾ cup sugar substitute equivalent (18 packets)
2 tsp. baking powder
1 tsp. salt
¾ tsp. xanthan gum
1 tbsp. butter, melted
4 eggs, beaten
¾ cup milk
1 tsp. vanilla
¼ tsp. nutmeg
¼ tsp. cinnamon
Frosting:
2 tbsp. almond milk
½ tsp. vanilla extract
½ cup powdered erythritol
4 drops stevia glycerite
Preheat oven to 325F. Spray donut pan with cooking oil.
In bowl, mix together flours, sweetener, baking powder, salt, and xanthan gum. Add butter, eggs, almond milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill each donut mold about 2/3 full.
Bake 18-20 minutes or until tops spring back when lightly touched. Cool in pans about 15 minutes then remove from pans to finish cooling on racks.
Spread frosting on top of each donut. Donuts may also be dipped into a mix of cinnamon and sweetener instead of the frosting.
Makes 9 donuts
Net carbs per donut: 4g
Categories: Breads, Cakes, Desserts Tags: almond flour, cake, coconut flour, donut, doughnut, frosted, low carb, recipe, spice
Chocolate Zucchini Muffins
Although it hasn’t been a good year for zucchini, we got another large one from our garden this week. I was tempted to bake another bread, but decided to try a new recipe using chocolate. I’ve had some really good chocolate zucchini breads, but wanted something that I could quickly grab to snack on at work so I opted to bake muffins. These came out better than expected. Maybe next time I will add nuts and/or chocolate chips.
Chocolate Zucchini Muffins
5 eggs
1 cup sugar substitute, I used 12 packets & 1/2 tsp stevia extract powder
½ cup butter
3 Tablespoons unsweetened cocoa powder
¾ teaspoon vanilla extract
1 cup zucchini, grated
1 cup almond flour
½ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
5 eggs
1 cup sugar substitute, I used 12 packets & 1/2 tsp stevia extract powder
½ cup butter
3 Tablespoons unsweetened cocoa powder
¾ teaspoon vanilla extract
1 cup zucchini, grated
1 cup almond flour
½ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
Lightly grease or use non-stick spray in a 12 cup muffin baking mold. Beat eggs in large bowl with sweetener and oil. Stir in the cocoa, vanilla, and zucchini. In separate bowl, mix together the rest of the ingredients. Add dry mix into wet mix until moist. Evenly distribute batter between the 12 muffin molds. Bake at 325 for 25-30 minutes. Remove from molds and let cool on wire rack. Store covered in refrigerator.
Makes 12 muffins
Net carbs per muffin: 3.5 g
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Categories: Breads, Muffins Tags: almond flour, chocolate, coconut flour, low carb, muffins, recipe, stevia, zucchini
Zucchini Bread
My search for a good low carb zucchini bread is over. Although I love to eat plain steamed zucchini, I’ve tried a few low carb zucchini bread recipes that just didn’t make a good replacement for the real thing. Using the basic quick bread recipe as a guide, I came up with a recipe for zucchini bread. I only had five eggs so that is all I put in. I’m not sure if adding additional eggs would have made a difference. This bread did have a good texture and cooked well throughout. In the past, I’ve had trouble getting the bread to cook in middle, but this one did not have that problem. I will be making another loaf very soon.
Zucchini Bread
1 cup almond flour
½ cup coconut flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon xanthan gum
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
5 eggs
½ cup butter
3 tablespoons coconut oil, liquified
1 cup equivalent sugar substitute, I used liquid sucralose
1 ½ teaspoons vanilla extract
1 cup zucchini, grated
½ cup walnuts
Grease 9×5 bread pan. In small bowl, mix together almond flour, coconut flour, salt, baking soda, xanthan gum, baking powder, and cinnamon. In large bowl, beat eggs, butter, coconut oil, sweetener, and extract. Beat in flour mixture until well combined. Stir in zucchini and nuts. Pour into greased pan. Bake for 50-60 minutes at 325 degrees F. Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator.
Makes 12 servings
Net carbs per serving: about 4g
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Categories: Breads Tags: almond flour, bread, coconut flour, low carb, recipe, zucchini
Fluffy Almond Meal Pancakes
Nothing is more enjoyable for me on a Sunday morning than a nice warm pancake breakfast. Although I’ve tried variations of the traditional pancake, this morning I wanted some that were simple and almond flour based. This is an adaptation of Laura Dolson’s Low Carb Almond Meal pancakes. Her version does not bubble and tends to be a little flat. I added some baking soda to the recipe so the batter will bubble when cooked. This makes them puff on the griddle and results in a fluffier pancake. It also helps to let the batter sit for about 15 minutes before cooking so the baking soda has some time to react. I served mine with some butter and low carb syrup and they were perfect.
Fluffy Almond Meal Pancakes
2 cups almond meal
4 eggs
½ cup water (for puffier pancakes, you can use sparkling water)
¼ cup oil
1 teaspoons baking soda
½ teaspoon salt
3-4 packets low carb sweetener
Mix ingredients together in a blender. Let batter sit for about 15 minutes. Pour onto hot griddle or pan over medium high heat (about 325-350 degree F). Flip them when the edges start to dry.
Makes about 24 small silver dollar pancakes
Net carbs per pancake: about 0.5 g
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Categories: Breads Tags: almond flour, low carb, pancake, recipe
Blueberry Scones
Lately, I have been taking a bit of a break from cooking and baking. I’ve just been feeling hungry all the time and getting by on small snacks. However, I noticed we have a lot of frozen blueberries left in our freezer from last summer’s crop so I need to start making room as blueberry season is only a couple months away. I’ll probably make some regular blueberry muffins for my husband and son today. For me, I made these low carb scones. They aren’t very sweet so others may want to drizzle some sweet glaze on top or sprinkle a little sweetener on each scone before baking.
Blueberry Scones
1 ½ cups almond flour
½ cup coconut flour
¼ cup sugar alternative, I used Swerve
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
1 cup blueberries, fresh or frozen
½ teaspoon blackstrap molasses
⅓ cup heavy cream
⅓ cup almond milk
2 eggs
Mix flours, sweetener, baking powder and salt. Cut butter into dry mix. Add blueberries and stir to coat berries. In separate bowl, whip together molasses, cream, almond milk and eggs. Slowly pour wet mix into dry mix and stir just until dough forms. Divide dough in half. Roll each half into a ball and flatten into a circle. Cut each dough circle into 6 triangles. Bake triangles for about 15-20 minutes at 375 degree F.
Makes 12 servings
Net carbs per serving: 5g
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Categories: Breads Tags: almond flour, blueberries, bread, coconut flour, low carb, recipe, scones
Gabi’s Low Carb Yeast Bread
After several failed attempts at making a low carb yeast bread in my bread machine, I have finally succeeded. Instead of continuing to try things on my own, I went to the internet to find a validated recipe. The Gabi’s World-Famous Low Carb Bread recipe seemed like just the recipe I was looking for. I also used some of Lora’s suggestions in the recipe note by putting the liquids on bottom, the dry mix next, and the yeast sprinkled on top like my bread machine calls for. However, I didn’t turn the dough paddle off like Lora recommends.
My bread machine is the kind that bakes the bread vertically instead of horizontally. With this recipe, I set the machine for a large 1.5 pound loaf with a medium baking control selection. I let the machine run through it’s automatic cycle which took about 3 hours. I have a Welbilt bread machine, model ABM4100T, which I have owned for over ten years. Since going low carb, this machine hasn’t got much use other than for a few low carb bread mixes which tend to be a little pricey. It’s good to know that it is fairly easy to make a low carb yeast bread from scratch in the bread machine. I think one of the reasons for my original yeast bread failures was not measuring the temperature of the water. This time, I made sure my water was between 90-100 degrees F as bread making requires a lot of accuracy in measuring ingredients.
Categories: Breads Tags: bread, flax, flour, low carb, machine, oat, soy, vital wheat gluten, wheat bran, yeast
Low Carb Banana Bread
Since developing the basic quick bread recipe, I have been enjoying all kinds of variations. Although bananas are something many low carbers shy away from, I felt a true banana bread needed this ingredient. A medium banana has about 24g net carbs so adding one of these to the basic quick bread recipe only adds an extra 2g net carbs per slice. These added carbs are definitely worth it when it comes to taste. I have tried using banana extract in place of the real fruit, but it just isn’t the same.
I always have trouble when it comes to baking banana bread. It seems the time needed to fully bake the batter is so long that the outside tends to burn before its done. Therefore, I turned down the oven temperature a little and baked this bread a bit longer. Don’t be surprised if you need more time in the oven. Just keep the bread in until it passes the toothpick test and no longer has any soft areas. Another option is to divide the batter into muffin or donut molds so the baking time won’t have to be so long.
Low Carb Banana Bread
1 medium banana, mashed
½ cup butter, melted
3 tablespoons coconut oil, liquified
6 eggs
1 teaspoon vanilla extract
⅔ cup almond flour
⅓ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon stevia extract powder
½ cup granular erythritol
1 teaspoon baking powder
½ cup chopped walnuts
In medium bowl, mix together dry ingredients (almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, and baking powder). Set aside.
Add mashed banana, butter, coconut oil, eggs, and vanilla extract into a food processor. Process until well blended. Add dry ingredients and process until uniform batter is formed. Mix in chopped walnuts. Pour batter into a greased 9×5 inch loaf pan.
Bake at 325F for 70-75 minutes or until top is browned and toothpick inserted comes out dry.
Makes 12 slices
Net carbs per slice: 5g
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Key Lime Coconut Bread
After coming up with the Basic Quick Bread recipe, I wanted to see how a sweet bread would come out using that recipe as a base. My refrigerator had a full bottle of Key lime juice that I was planning to use in a pie. I also had a brand new bag of unsweetened dry coconut I just ordered over the internet. This gave me the idea to try these two flavors together in a sweet bread.
Some flavors like chocolate and peanut butter are known to go together. Although I’ve never heard of mixing key lime with coconut, both flavors remind me of warm tropical climates so naturally, they should go great together, right? This was my thinking and I love both coconut and key lime so I went ahead and gave it a try.
I was a little worried when baking this bread because it seemed to take forever to pass the toothpick test for being done. However, once cooled, this turned out to be a nice moist and flavorful bread that was not undercooked. I liked this flavor combination so much, I’m already planning to bake a low carb coconut key lime pie.
Key Lime Coconut Bread
⅔ cup unsweetened shredded coconut
⅔ cup almond flour
⅓ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon salt
¼ teaspoon stevia extract powder
½ cup granular erythritol
1 teaspoon baking powder
1 teaspoon dried lemon or lime peel
½ cup butter, melted
3 tablespoons coconut oil, liquified
8 eggs
6 ounces Greek yogurt
3 Tablespoons Key lime juice
1 teaspoon vanilla extract
Reserve 2 tablespoons of dried coconut. In medium bowl, mix together dry ingredients (remaining dried coconut, almond flour, coconut flour, xanthan gum, salt, stevia, erythritol, baking powder, and dried lemon or lime peel). Set aside.
Add butter, coconut oil, eggs, yogurt, lime juice, and vanilla extract into a food processor. Process until well blended. Add dry ingredients and process until uniform batter is formed. Pour batter into a greased 9×5 inch loaf pan.
Bake at 350F for 15 minutes and sprinkle the reserved coconut on top. Return to oven and bake an additional 55 minutes or until top is browned and toothpick inserted comes out dry.
Makes 12 slices
Net carbs per slice: 3g
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Categories: Breads Tags: bread, coconut, gluten free, key lime, low carb, recipe, sugar free
Cinnamon French Toast
Since I don’t have any time to cook breakfast on work days, I like to cook at least one special morning meal on the weekend. This Saturday, I made cinnamon french toast with the basic quick bread recipe I developed earlier in the week. This bread held together well when sliced and wasn’t soft like many store bought white breads. Therefore, I cut the bread into regular half inch slices instead of the thicker one inch slices for making french toast. This is a wonderful recipe to make ahead and freeze in individual serving portions.
Cinnamon French Toast
1 loaf Basic Quick Bread
2 eggs
2 Tablespoons almond milk
½ teaspoon vanilla extract
1 teaspoon cinnamon
sugar free pancake syrup (I prefer Walden Farms with zero carbs & calories)
Slice basic quick bread into slices of desired thickness. In pie pan, whisk together eggs, almond milk and vanilla. Slowly whisk in cinnamon. Dip each slice of bread in the egg mixture and cook on hot skillet or grill until both sides are browned. Serve with sugar free pancake syrup.
Makes 16 slices
Net carbs per slice: 1.6g
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Basic Quick Bread
Basic Low Carb Quick Bread
It’s no secret that the one thing low carbers miss most is bread. This is often what is missing as an appetizer, enjoying a real sandwich, or just having a morning slice of toast. I do have a bread machine, but I rarely have yeast to make a proper bread. That is something that I plan to try in the near future.
This week, I set out to bake a basic quick bread that could be easily thrown together with ingredients I typically have on hand. It needed to serve as a replacement for simple white bread and also serve as a base for other varieties of bread. Since I usually have both almond and coconut flours in my pantry, I used a mix of both in this recipe. Eggs were used for leavening, but I suppose baking powder or soda could be added to make a lighter bread.
Quick and Easy Low Carb White Bread
I was very pleased with the results of this recipe. This bread can be enjoyed as toast for breakfast to complement eggs, to make a sandwich for lunch, or as a dinner appetizer. Herbs or seeds can be added to flavor the bread. I also believe this recipe can be used to develop sweet breads which I plan to experiment with. I will be making french toast using this bread and will post that recipe next.
Basic Quick Bread
½ cup butter, melted
3 tablespoons coconut oil, liquified
8 eggs
⅔ cup almond flour
⅓ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon salt
Break eggs into food processor then blend until yolks and whites combined. Add remaining ingredients and process until a dough is formed. Spread dough into a greased 9×5 inch loaf pan. Bake at 350F about 40 minutes or until top is browned.
Makes 16 slices
Net carbs per slice: 1.5g
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