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, January 16, 2015

Low Carb Carrot Cake with Pineapple Cream Cheese Frosting

Entire recipe has 42.20 net carbs 1/10 serving 4.22net carbs
Low Carb Carrot Cake with Pineapple Cream Cheese Frosting

1 cup walnut meal
½ cup almond meal
½ tsp baking soda
1 ½ teaspoon pumpkin pie spice
3 room temperature eggs
1 tbsp vanilla
½ cup erythritol + (stevia powder or liquid = to ½ cup sugar) 
or other sweetener to equal 1 cup sugar
2 tbsp melted butter
¾ cup shredded carrots
¾ cup shredded zucchini
½ cup chopped walnuts

8 oz room temperature cream cheese
Stevia liquid or powder to = 1/4 cup sugar
1/2 tbsp vanilla
4-6 tbsp heavy cream
15g freeze dried pineapple (grind in coffee grinder)

Preheat oven to 350, prep two 8 inch cake pans with parchment paper or muffin pan.  Combine dry ingredients; nut flour, spices, baking soda and chopped nuts. Combine wet ingredients in separate bowl; eggs, sweetener, butter, vanilla, stir in carrots/zucchini(sprinkle ¼ tsp salt on zucchini let set about 1 hour and squeeze out some juice not all). Mix dry, wet ingredients together and spread into prepared pans. Bake for around 30 minutes or 18 minutes for cupcakes. Let the cakes cool for 30 minutes.  For frosting combine all ingredients with hand mixer and set aside.  Run a knife around the edges of the cakes and flip onto cooling rack (use caution when transferring to cooling rack, very delicate cake).  When completely cooled frost and refrigerate. *(this cake is lightly sweetened, if you like your cake sweeter adjust sweetener to your taste)