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


Friday, September 12, 2014

Creamy Cashew Butter with Sea Salt

Creamy Cashew Butter

Warm, creamy, nutty goodness, I eat it by the spoonful! and so easy to make. Usually I start with 1 pound roasted unsalted good quality cashews. Spread them on a cookie sheet and into a warm oven for a few minutes until they are just warm, not hot just warm and into the food processor.  It took a total of 8 minutes start to creamy finish with my food processor an 11 cup Cuisinart (the timing all depends on the food processor you have).  It will be  necessary to stop and scrape down the sides every now and then or break up the ball that may develop.  I did add a tablespoon of coconut oil about half way through to help it along (add more if you need more) and 1 1/2 teaspoons sea salt at the end.  The trick is patience.  Just when you think this isn't going to work it starts to get creamy.  Keep going until you reach your desired creaminess.  It does firm up when refrigerated.  No need for mixing.

Cashew Butter Cookies

Cashew Butter Low Carb Cookies

Use the Peanut Butter and Jelly Cookies (leaving out the jelly) just replace the peanut butter with room temperature cashew butter or use your favorite peanut butter cookie recipe and change it up with Cashew Butter.