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


Sunday, September 20, 2015

Plum Almond Tart

Sugar Free - Low Carb - Gluten Free
Approx. 4.85 net carbs per 1/8 serving

2 cups almond (or other nut) meal
¼ tsp salt
2 tablespoons butter
1 egg
3 tsp Truvia

In food processor, pulse nut meal and salt, add butter and egg pulse until ball forms. If dough is a little sticky, refrigerate for 10-20 minutes. Press dough into spring form pan, tart or mini tart pans. Refrigerate until filling is ready.
7 tablespoons soft butter
3 ½ tablespoons Truvia
2 eggs
2 ½ tablespoons heavy cream
1 cup almond meal
1 1/3 tablespoons coconut flour
pinch of salt 

oven 355*

In food processor pulse to combine; nut meal, sweetener, pinch of salt, coconut flour until combine. Add butter, eggs, and cream, pulse to combine. Spread over crust, layer plums slices Bake 40-50 minutes or until golden and filling is set. Melt 2 tablespoons apricot Sugar Free Jam and brush on tart.  Allow tart to cool completely before serving. Serve with sweetened whipped cream.