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

Monday, January 5, 2015

Cinnamon Hazelnut Crunchy Clusters Low Carb Snack

Entire recipe (about 4 cups) has 25.12 net carbs @ 3.14 net carbs per ½ cup serving 
These yummy crunchy clusters are great alone as a snack or with almond milk as cereal.
Cinnamon Hazelnut Crunchy Clusters

In a bowl combine;
1/3 cup unsweetened fine shred coconut 
2 or 3 tablespoons heavy cream
1/3 cup Erythritol + 3-4 tablespoons Xylitol + 20 drops Stevia clear liquid.(adjust for your preferred sweetness)
1 teaspoon vanilla

In another bowl combine; 
2 cups coarse chopped blanched hazelnuts
1/3 cup hazelnut meal
1/3 cup ground golden flax seeds
1/2 teaspoon salt
1-2 teaspoon cinnamon

In a large bowl; 
2 room temperature egg whites 

Preheat oven to 325*.
In a bowl add coconut, sweeteners, cream and vanilla extract mix to combine. Set aside. Grind flax seeds in coffee grinder. In another bowl measure 1/3 cup of ground flax seed and mix with hazelnut meal (make your own by using a hand held rotary cheese grater on fine setting), chopped hazelnuts, cinnamon and salt. Set aside. In a large bowl whisk egg whites until frothy, add coconut mixture, mix. Next, add hazelnut mixture and mix well. Crumble sticky mixture onto parchment paper lined large cookie sheet. Place on center rack of oven, bake for 15-25 minutes or until lightly browned. Remove from oven and mix around breaking up any large chunks. Continue baking in 250 degrees oven for ½ hour to an hour checking and mixing every 10-15 minutes until dry and crunchy. Shut oven off but leave cookie sheet in until completely cooled. Store in airtight container. Baking time will vary depending on the humidity and oven performance.


Other Flavors I'm working on.
Blueberry Pecan Crunchy Clusters
Crunchy Nut and Seed Clusters