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Low-carb recipes
- Low-carb recipes
- LC Breads Pancakes tortillas
- Spinach bread
- English Muffins
- Tortillas
- Low Carb Pancakes
- Banana Bread Muffins
- Blueberry Crunch Top Muffins
- Salads
- Insalata Caprese Salad (Traditional)
- Insalata Caprese Salad (Tossed)
- Indulgences
- Oatmeal/coconut cookies
- Ginger Bread Cake
- Chocolate Treats
- Fondue - swiss
- Pumpkin Pie
- CRUST
- FILLING
- Fondue
- Makes: 1 1/4 cups
- LC Pizza
- THIN AND CRISPY PIZZA CRUST - not low carb- make very thin
- Sauce
- Meat pin Wheel
- Directions
- Thickeners
- Cake
LC Breads Pancakes tortillas
Spinach bread
- 1 box chopped frozen spinach (defrosted and water squeezed out)
- 4 eggs
To your taste add...
- Parmesan Cheese
- bacon bits
- salt & Pepper
- minced garlic
- paprika
- dehydrated onion.
English Muffins
adapted from a recipe by Bruce Fife, N.D.
Makes five muffins
Ingredients:
- 1/4 cup (half a stick) butter, melted
- 1/3 cup coconut flour (Bob's Red Mill preferred)
- 4 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon aluminum-free baking powder
- 1/2-3/4 cup sharp cheddar cheese, finely grated
Preparation:
Preheat oven to 400 degrees Fahrenheit.
Beat together eggs, butter, salt, pepper, and garlic powder. Add
coconut flour and baking powder, whisking into the batter until there
are no lumps. Stir in the cheese. Spoon batter into 5 buttered
ramekins. Bake for 15 minutes or until firm. Let cool completely before
cutting into. For best results, make these the night before you plan
on eating them. Store in the fridge.
~4g net carbs per muffin
Tortillas
- 1 cups gluten flour
- 1 cup coconut flour
- 1 teaspoon salt
- 3/4 cup water
- 3 tablespoons warmed coconut oil
Form into balls (12?). With bottom of a glass or tortilla press, flatten to shape. Cook in non-stick skillet.
Low Carb Pancakes
Makes 2 medium flapjacks. Serves 1.
Ingredients:
- 1.5 tablespoons organic heavy cream OR 2 tablespoons coconut milk
- 2 eggs
- 3.5 tablespoons water (use only three if using coconut milk)
- 1/4 cup Soy protein-isolate
- 2 tablespoons sifted coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Banana Bread Muffins
Makes 10 muffins
Ingredients:
- 1/2 cup sifted organic coconut flour
- 4 tablespoons organic unsalted butter, softened
- 6 large eggs
- 3/4 cup mashed banana (2 medium bananas, overripe to the point of being black)
- 1/2 cup erythritol
- 1/4 teaspoon good-tasting pure stevia extract
- 1/4 teaspoon unrefined salt
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon aluminum-free baking powder
- 1/2 cup walnuts or pecans, chopped
Preparation: Preheat oven to 350 degrees Fahrenheit.
Beat butter with erythritol until fluffy, about 2-3 minutes. Beat
in vanilla. Add eggs one at a time, beating for 30 seconds after
each addition. Combine coconut flour with baking powder, cinnamon,
stevia, and salt, and beat into batter until there are no lumps. Beat
in mashed banana. Fold in nuts, reserving a couple tablespoons for
sprinkling the tops. Pour batter almost up the top of greased muffin
papers (the shiny tins work best), and top with nuts. Bake 35 minutes,
covering the muffins with a sheet of foil after the 30 minute
mark. Let cool in pans for 5-10 minutes, then remove and let muffins
finish cooling on a wire rack. When completely cooled, transfer to
an airtight container. Store at room temperature for 24 hours, then
move to the refrigerator.
~5.5g net carbs per muffin of a recipe
Blueberry Crunch Top Muffins
Makes 12 muffins
Ingredients:
- 2 cups blanched almond flour
- 1/8 to 1/4 teaspoon salt
- 1 teaspoon aluminum-free baking powder
- 1/2 cup extra virgin olive oil
- 3 omega-3 eggs
- 1/2 cup erythritol or preferred sugar-free sweetener
- 1/2 teaspoon NuNaturals pure stevia extract
- 1 teaspoon lemon or vanilla extract
- 1 teaspoon lemon zest
- 1/8 cup lemon juice
- 1/8 cup lite coconut milk (or half n' half if you can use dairy)
- 1 cup blueberries or raspberries
- oat flour, for dusting (optional)
For Crunch Topping (optional):
- 2 tablespoons non-hydrogenated shortening or unsalted butter
- 2 tablespoons coconut milk
- 1/2 cup blanched almond flour
- 2 tablespoons golden flax meal
- 2 tablespoons erythritol
- 1/4 teaspoon blackstrap molasses
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon stevia extract
Preparation: Preheat oven to 350 degrees Fahrenheit.
Mash together the ingredients for the topping with a fork, then
stick it in the freezer while you make the muffins. Whisk together wet
ingredients plus the erythritol in one bowl. Stir together the dry
ingredients in a different bowl. Add the wet to the dry ingredients,
whisking until incorporated. Coat berries with a light dusting of oat
flour (to keep them from sinking), and gently fold 3/4 of them into
the batter. Fill muffin cups 3/4 of the way full, and sprinkle
remaining berries over the tops. Pinch off bits of the cold topping,
dropping them over the tops of the muffins. Bake for 25 to 30 minutes,
or until puffed and golden brown. Let cool until lukewarm, then
turn muffins out of the silicone muffin cups (if using) so the tops
are facing down. After completely cooled, store in baggies or
tupperware with paper towels.
~3.5 grams net carbs per muffin (using bluberries)
Salads
Insalata Caprese Salad (Traditional)
16 oz fresh mozzarella cheese sliced about 1/4 inch thick
4 large vine ripened tomatoes sliced about 1/4 inch thick
2 oz fresh basil leaves
3 tablespoons extra virgin olive oil
Balsamic Vinaigrette to taste ( this contains sugars - better to use plain vinager )
salt to taste
Freshly ground black pepper to taste
On a large platter, arrange tomato slices, mozzarella slices, and
basil leaves in a circular pattern alternating and overlapping them.
Drizzle olive oil over salad and son with salt and pepper. (To make an
individual salad stack a tomato slice, mozzarella slice, and basil
leaf on top of each other and repeat. Then drizzle with olive oil,
balsalmic vinagirette and son with salt and pepper.) Insalata Caprese
should never be allowed to sit in the oil for an extended amount of
time and become soggy and all ingredients MUST be fresh.
Tasty!
Insalata Caprese Salad (Tossed)
- 16 oz fresh mozzarella pearls
- 16 oz cherry tomatoes sliced in half
- 2 oz fresh basil leaves torn into pieces
- 3 tablespoons extra virgin olive oil
- Balsamic Vinaigrette to taste (contains some sugar)
- salt to taste ( lacks iodine - better to use real salt)
Freshly ground black pepper to taste
In a bowl combine mozzarella pearls, cherry tomatoes, and torn
basil leaves. Drizzle olive oil and balsamic vinaigrette over salad and
son with salt and pepper. Insalata Caprese should never be allowed to
sit in the oil for an extended amount of time and become soggy and
all ingredients MUST be fresh.
Indulgences
Oatmeal/coconut cookies
These have some carbs
- 2g Cardamom
- 6g baking soda
- 10g salt
- 10g ground cloves
- 10g nutmeg
- 30g molasses
- 120g cinnamon
- 180g oat-bran
- 130g gluten flour
- 240g coconut
- 240g ginger (fresh ground is best )
- 320g rolled oats
Mix above - then add
- 600g coconut oil
- 1200g sour cream
- 6 eggs
- 2 cup splenda eqiv 48 drops
- Mix the dry flour, bran, outs, coconut and spices first.
- Set eggs and sour cream out to warm them to room temp
- Beat coconut oil, oats, molasses and let sit for 4 hours
- Add the rest - Will be very still and hard to stir.
- On greased cookie sheets - tablespoon sized - flatten a bit. 375F for 10 min.
Ginger Bread Cake
Experimental
- 1 teaspoon vanilla
- 1/3 cup molasses
- 1.5 tbs Ginger
- 1 tbp cinnamon
- 1 tsp ground nutmeg
- 1 cups coconut flour sifted
- 1.5 cup oat flour
- 1 tsp Baking soda
- 1/2 cup equv - splenda brown sugar
- 1/2 cup coconut oil
- 1.5 cup hot water
bake in greased pan for about an hour.
Chocolate Treats
Chocolate Treats
Fondue - swiss
about 5 servings
- 1 cup chianti wine
- 1/2 pound shredded Swiss cheese
- 1/2 pound shredded Gruyere cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (Optional)
- 1 clove garlic, minced (optional)
- pimiento
- Pork rinds ( microwave cook-able are best! )
- Melt in microwave -
- Try with Cheddar - Colby
Pumpkin Pie
CRUST
- 1/2 cup almond flour (finely ground almonds - Bob's Red Mill)
- 1 cup CarbSense zero carb bake mix
- 1 stick melted butter
- 1/4 cup water
- 14 cup Splenda
FILLING
- 1 tsp cinnamon
- 3/4 - 1 tsp ginger
- 1/4 - 1 tsp cloves
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup heavy cream
- 3/4 cup Splenda
- 1 14-16 oz can of pureed pumpkin (or 1/2 a 29 oz double-can)
Grain-Free Coconut Cupcakes
Makes 20 mini cupcakes
Ingredients:
- 2 tablespoons organic coconut oil OR unsalted butter
- 1/4 cup blanched almond flour, packed
- 2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract)
- 2 cups unsweetened shredded coconut, ground to a meal
- 1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder)
- 1/4 cup coconut milk
- 1/2 cup erythritol OR 1/4 cup honey OR 1/2 cup Splenda
- 1/2 teaspoon NuNaturals pure stevia extract
- 1/8 teaspoon salt
- 3 large eggs
- 1/2 teaspoon aluminum-free baking powder
Preparation: Preheat oven to 325 degrees Fahrenheit.
With a Magic Bullet or food processor, grind shredded coconut into a
fine, powdery meal. Scoop almond flour into measuring cup, and
pack it in firmly with your hands, like you're measuring brown sugar.
Sweep it level. Add to coconut and the rest of the dry ingredients.
Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add
dry ingredients into wet ingredients, and beat together for a
couple of minutes. Line a mini muffin pan with mini muffin papers, and
spray with extra virgin olive oil spray. Alternatively, grease
mini muffin wells very well with coconut oil. Pour batter almost to
the top of mini muffin cups. Rap muffin tin gently on the counter to
pop air bubbles. Bake for 18-20 minutes, until springy and firm to the
touch. You might have to bake these longer since my oven in this
apartment runs hot. Remove cakes from muffin tins as soon as they are
cool to the touch, and cool on a wire rack. Dip cakes into glaze.
Serve at room temperature.
~1.1g net carbs per mini cake (unglazed) ~1.3g net carbs per mini cake (glazed)
Coconut Milk Glaze
- 1 cup full fat coconut milk, chilled
- 4 teaspoons coconut flour OR a tiny pinch xanthan gum
- Stevia and powdered erythritol, to taste
- pinch salt
Whisk together coconut milk, and sift in coconut flour. Whisk in
coconut flour until no lumps remain, then add a pinch of salt, and
sweeteners. Taste and adjust sweetness level if necessary. Dip cakes
into glaze and sprinkle with unsweetened coconut. ~3.5g net carbs
for the whole batch of glaze
Fondue
Makes: 1 1/4 cups
- 1 c cheddar cheese; shredded
- 4 oz Jalapeños or artichoke hearts, chopped and drained
- 1 oz pimientos
- 1/4 c Cream
- 2 T Onion; finely chopped
- 2 ts Cumin, ground
Heat all ingredients over low heat, stirring constantly (microwave works best), until the cheese is melted. Serve warm with pork
rinds.
LC Pizza
THIN AND CRISPY PIZZA CRUST - not low carb- make very thin
Needs time to rise and kneading. Store-able in an oiled bowl, refrigerated for up to 2 hours.
Ingredients
1 packets active dry yeast
60ml cup warmed coconut oil, plus more for bowl and brushing
2g salt
450g Antimo Caputo Tipo "00" - Napoli flour
1/8 gluten flour
- Mix flour and gluten flour
- Put 1 1/2 cups warm water in large bowl; sprinkle with yeast - stand until foamy, about 5 minutes.
- Mix sugar, oil, and salt into yeast mixture. Add flour while stirring until a sticky dough forms.
- ( need mixer instructions here )
- Transfer dough to an oiled bowl - brush top with oil. Cover bowl
in a warm, draft-free place until dough has doubled (1-hour?) Turn out
onto a lightly floured work surface and gently knead 1 or 2 times before
using.
- Throw into thinnest crust possible.
- Wrap in cling-wrap put in a zipper bag - freeze.
Sauce
- Sautéed Onion - do this first
- Roma Tomatoes
- Garlic - lots
- Olive oil
- Basil
- MSG
- Red wine - 1 cup
- Oregano Just a pinch
- marjoram
- Thyme
- Rosemary
- Savory
Meat pin Wheel
- 2 (8 ounce) packages cream cheese, softened
- 1 (1 ounce) package ranch dressing mix (or 4 tbsps fresh dill or maybe other herbs like basil, thyme, cayenne pepper?,
oregano)
- 2 green onions, minced
- 16 slices turkey or ham (or use 4 low-carb tortillas or use both!)
- 1/2 cup (red, green, orange, or yellow) bell pepper, diced
- 1/2 cup diced celery
- 1/4 cup pickle relish or slice pickle spears into smaller pieces
- 1/4 cup sliced black olives or pimento-stuffed green olives
- 1/2 cup shredded Cheddar cheese
* You can also substitute different vegetables in and maybe substitute the ranch dressing mix for Italian dressing mix or another dressing mix? The dressing mixes are just spices/flavor and usually don't have sugar in them.
Directions
- Combine the cream cheese with dressing mix/herbs, olives, pickles, celery, and bell pepper.
- Spread a thin layer of the cream cheese mixture on each deli meat slice, arrange shredded cheese and green onions on top of the
mixture, and roll them up.
- Refrigerate for 30 minutes to firm; then cut each roll into 3 slices and serve. May be made up to 1 day in advance.
Thickeners
Thickener - replaces starch
- 1 part acacia fiber
- 1 part guar gum
- 1 part carob powder
- 1 part xanthan gum
Thickener replaces cereal
- 4 parts large egg white
- 1 part acacia fiber
- 1 part guar gum
- 1 part carob powder
- 1 part xanthan gum
Cake
- 12 tbsp liquid egg whites
- 1 teaspoon xanthan gum
- 1 tablespoon baking soda
- 1 Vitamin C tablet - crushed. Or 1 tsp. ascorbic acid/vitamin C powder
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