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, September 12, 2013

Almond Pecan Low Carb Muffins

Entire recipe has 12.40 net carbs. Six muffins @ 2.07 net carbs each.

Almond Pecan Low Carb Muffins


These muffins are great with breakfast or as a snack with a little SF jam and a cup of tea.  Carb counts for these muffins will depend on the nut flour you use.  The muffins pictured here, were baked without paper liners.  They were easily removed from the pan after cooling for 15 minutes.





Almond Pecan Muffins with SF Blackberry Jam




1 cup almond flour
3/4 cup pecan flour or other nut flour
1/4 teaspoon salt
3/4 teaspoon baking soda

2 eggs
2 tablespoons avocado or olive oil
2 tablespoons sour cream
1/3 cup Erythritol
15 drops Stevia
1/2 teaspoon vanilla 

Preheat your oven to 350 degrees. Grease well or line your muffin tin. Lightly pack nut flours, do not over pack this will make the batter to thick and cause the muffins to be dense.  Mix all the dry ingredients in a small bowl. Beat together the eggs, oil, vanilla, erythritol and stevia.  Stir the dry ingredients into the wet ingredients. Divide batter between six muffin cups. Bake in the center of the oven for 15 to 20 minutes, or until a toothpick stuck in the center of a muffin comes out clean and tops are a deep golden brown.