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, February 20, 2015

Lemon Almond Muffins LC SF GF

Lemon Almond Muffins LC SF GF
entire recipe has 19 net carbs
1 serving has 3.16 net carbs

1¾ cup almond flour/meal
¾ teaspoon baking soda
2 large eggs
1 tablespoon avocado or olive oil
¼ cup sour cream
¼ cup erythritol + ¼ tsp stevia concentrated liquid drops or sweetener of choice to = ½ cup sugar
1½ teaspoon lemon extract

Preheat your oven to 350 degrees.

Grease or line your muffin pan. Mix all the dry ingredients in a small bowl (sift baking soda) and set aside. Beat together the eggs, oil, sour cream, lemon extract, erythritol and stevia.  Mix the dry ingredients into the wet ingredients until combined. Quickly divide batter between six muffin cups.   Bake for 20 to 25 minutes, or until a toothpick stuck in the center of a muffin comes out clean and tops are a golden brown.  Sometimes if i want to change it up i will add 1/2 tablespoon poppy seeds for Lemon Poppy Seed muffins. These muffins are not very sweet, so if you like your muffins sweeter by all means add a bit more sweetener.