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, December 4, 2014

Pistachio Cranberry Filled Almond Cookies

The carb count for these cookies will depend on what nut flour/meal and freeze dried fruit you use. For example 2 cup of almond flour/meal contains 12g of net carbs but Pecan meal has 9.22 net carbs, walnut meal 11.14 and 10.44 net carbs for hazelnut meal. 36 cookies @ 1.4 net carbs per cookie for recipe as listed below.
 
Oven 325* 
Filling
1 cup unsalted pistachios chopped
½ cup freeze dried cranberries chopped
1 egg white(beat till frothy)
sweetener = to 5 tablespoons sugar

Chop pistachio and cranberries to a medium fine texture, add sweetener and frothy egg white mix to combine.  Cover and set aside.

Cookie
2 cups almond flour
¼ teaspoon salt
2 tablespoons butter
1 egg
sweetener = to 4 tablespoons sugar
pinch of salt

Place almond flour and salt in food possessor and pulse briefly add butter and egg, pulse until mixture forms a ball. Roll dough between two pieces of parchment paper to about .25 inch, remove top layer and spread pistachios cranberry mixture. Carefully roll the dough with filling as tight as possible, cover with parchment or cling wrap and freeze. When almost frozen cut into rounds place on parchment paper lined cookie sheet and bake for 10-15 minutes or until golden brown. Slide parchment paper with cookies onto cooling rack until cool. Store in airtight container.