Welcome to Low Carb, Sugar Free and Gluten Free baking

Low Carb, Sugar Free and Gluten Free baking has become my passion. My insane goal is to create delicious baked goods with as few net carbs as possible. Ideally, under 3 net carbs per serving. When i started this LC GF SF baking journey(after learning i was diabetic), my first instinct was to check out the sugar free stuff in grocery stores. Well they might be sugar free but there not low carb @ 12 net carbs for one, 1 1/2 inch cookie that would also spike my blood sugar. That is not going to work if your carb limit is 30-50 carbs per day. So, I started researching and testing recipes from online sources with unsatisfactory results. Once i realized i had to let go of traditional baking methods everything started coming together. Some of the ingredients i use are unusual like pulverized pork rinds, but they have no carbs and 1/4 cup can make all the difference in a recipe, from a heavy dense cake to a lighter texture with a spring. So, i figured baking for a LC GF SF lifestyle would be easier if i created my own recipes from scratch as well as adapt some of my family favorites. I have learned a few tricks along the way and will be sharing them as well as recipes for cakes, muffins, breads and pies. All, hopefully under 3 net carbs per serving.

Happy Baking

Michele

Thursday, August 15, 2013

Brownies LC SF GF


Super moist chocolate treat

Entire recipe 19.02 net carbs when using pecan flour.
12 servings, 1.58 net carbs per serving.

Dry ingredients

1 cup pecan flour or other
preferred nut flour
½ cup flax seed meal
¼ cup pulverized pork rinds
1/3 cup cocoa powder
unsweetened(sifted)
2 teaspoons baking powder
¼ teaspoon salt
 
Wet ingredients

¼ cup melted butter
3 eggs
1/3 cup water
¾ cup sour cream
½ teaspoon stevia clear
liquid concentrate
¾ cup xylitol or erythritol
1 tablespoon strong coffee
1 teaspoon vanilla


Preheat oven to 350 F. Oil and line an 8x13 pan with parchment paper. Mix dry ingredients together in food processor to combined. Mix wet ingredients together add to dry in food processor and combined mix thoroughly. Pour into pan, spread evenly, set aside for 5 minutes for batter to thicken. Bake for 30 to 35 minutes. Test with tooth pick.

Cool on wire rack for 15 minutes, remove from pan using parchment paper, to a wire rack. Cool conpletely cut in 12 servings and refrigerate over night for texture to develop. Keep refrigerated. Freezes well.
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