Category Archives: Breads

Need a Substitute for Garlic Bread?

Photo: Garlic Cheese Waffle

Here’s a nice twist on a waffle to make a delicious toast to go with your savory dinner. It’s especially nice if you have anything with a sauce so you can soak up the goodness. It’s also great with chicken, pork, steak, or soups and stews. You can use buttermilk and a bit of cornmeal for extra flavor if you wish, but they do add a few carbs to each serving. The flax meal helps to bring some of the cornmeal texture and a nutty flavor, so the waffle is quite tasty without the added ingredients.

For a low carb flour, you can use almond flour, soy flour, coconut flour, or any low carb flour mix such as Bakesquick or Carbquick. If you use coconut flour, use 3 tablespoons instead of 1/3 cup low carb flour and add 1/4 cup egg whites.

Garlic Cheese Waffle

1/3 cup Low Carb Flour
2 tablespoons Golden Flax meal, ground
1 tablespoon Yellow Cornmeal (optional)
1 Egg, fresh
1/4 teaspoon Baking Powder
1/4 teaspoon Garlic powder
1 tablespoon Olive Oil
1 tablespoon Grated Parmesan & Romano Cheese
1 tablespoon Buttermilk(optional)
1 tablespoon Butter
1/4 cup shredded Mozzarella or Cheddar Cheese

Preheat your waffle iron while preparing the mix.

In a medium bowl, add low carb flour, Flax meal, egg, oil, Parmesan cheese, baking powder, and garlic powder and mix together until blended. Add buttermilk and stir it in. If the batter is too thick, thin with a little water. This should spread easily but not too quickly over the waffle iron grids.

Pour batter over the bottom plate of the waffle iron, close lid and cook the recommended time for your waffle maker. Mine takes about two minutes to cook. Watch the waffle iron for the steam coming out and when it is almost gone, try to lift the lid. If it resists, cook the waffle a little longer. Once it is done, the top will open easily.

Photo: Waffles under the broiler

Spread butter over the top and sprinkle mozzarella or cheddar cheese on top, then put under the broiler for about a minute to melt the cheese.

Delicious with any savory meal but especially good with Italian-style meals.

Makes 2 servings.

Photo: Nutrition Info

A quick bread recipe to end the month

Photo: {an of focaccia bread

Want a quick and easy bread to make? This is a focaccia-style flat bread that can be made into sandwiches, a soup or stew bread, or just toast and butter to serve with jam and tea. Unlike focaccia, this is a flat bread made without yeast. All the rise in it comes from the eggs and a little bit of baking powder.

I used CarbQuick, a low carb flower that behaves a little like Bisquick, but with lots fewer carbohydrates. You can also make it with almond flour or any other low carb flour. I also used a little coconut flour in it, but I wouldn’t recommend making the whole thing with coconut flour.

Focaccia-style Flat Bread

2 large Eggs
1/4 cup Egg whites
1/4 cup Canola Oil
1/2 teaspoon dried Italian seasonings, crushed
1 tablespoon Parmesan Cheese, grated
1/4 teaspoon Salt
1/2 teaspoon Baking Powder
1 cup Carbquick
2 tablespoons Coconut Flour

Preheat oven to 350 degrees (F.) Prepare a small baking pan (about 10×6-inches) by cutting a piece of parchment paper to fit. I used a toaster oven-sized pan.

In a medium bowl, mix the flour, salt, baking powder, and seasonings together. In another bowl, whisk the eggs, egg whites, and oil together. Pour into the dry ingredients and stir until they are combined. Use your hands if needed. Add the Parmesan cheese and mix it into the dough.

Turn the dough into the baking pan and spread it evenly across the pan.

Bake for about 30 minutes or until golden brown.

Makes 6 slices of bread.

Image: Nutrition Facts


Cream Cheese Bread checks out

Photo: Cream Cheese Bread from Coconut Flour

Recently, a photo with the ingredients for a cream cheese bread loaf was posted, but it lacked mixing instructions, and the carbohydrate information on it was way off since it claimed it had only 6 carbs in the whole loaf. Nonetheless, the recipe is valid, and the slices are pretty low in carbs. So, I decided to give it a try and let everyone know how it works.

First, I cut the recipe in half and made about three-quarters of a small loaf pan. From that, I can deduce that the full recipe below won’t make a large loaf of bread. The one I made is about 2 to 2-1/2 inch tall and about three inches across. It looks great in the photos. I also made it two ways– once with coconut flour and once with almond flour. I added 1 tablespoon of granulated sugar substitute to the recipe.

Both of them work pretty well although the almond flour needs to be adjusted to replace the coconut flour since the latter expands by two to three times in the liquid ingredients. Both of them taste pretty good. The coconut one is a little sweeter, but the coarseness of the flour comes through. The almond flour one is less sweet and lends itself to a more conventional bread. For my own use, I would pair the coconut flour version with fruit or make it into a fruit bread. The almond flour could stand up to adding herbs in it and pairing it with meat and cheese. I will be experimenting more with this recipe and will let you know if I come up with something wonderful.

Both are close to the same carb count per slice and both are fairly sturdy bread that can be thinly sliced if needed. A full loaf would make about 10 slices of 3/8″ thick slices The carb count is based on 10 slices.

Photo: Almond Flour Cream Cheese Bread
A 3/4 loaf of almond flour cream cheese bread.

Cream Cheese Bread Loaf

8 ounces Cream Cheese
1/4 cup Butter
1 tablespoon granulated Sugar Substitute
1/2 teaspoon Vanilla Extract
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
8 large Eggs
6 tablespoons Coconut Flour

Preheat oven to 350 degrees. Cut a piece of parchment paper to cover the bottom and long sides of a small loaf pan.

In a medium bowl, add the cream cheese, butter, and sugar and cream together using a mixer until smooth.

Add the cinnamon, vanilla, and eggs and mix until combined.

Add the flour and baking powder and mix together thoroughly. Wipe the sides with a spatula to get all the mix blended together.

Spray the parchment-lined baking pan with cooking spray. Pour the batter mix into the pan and smooth.

Bake for 45 minutes to 1 hour until a toothpick or knife inserted in the middle comes out clean.

Let cool 5 to 10 minutes, then run a knife around any edge touching the pan and lift the loaf out using the overlapped parchment paper, then slide it onto a serving plate.

Makes about ten slices.

For the almond flour version, add 1-1/4 cup Almond Flour to replace the 6 tablespoons of Coconut Flour. I used a less processed almond flour, but the higher quality ones will yield a finer grained bread.

Taste test with both the coconut flour (left) and almond flour (right) slices smeared with butter. The almond flour is a little taller.

Nutrition Coconut flour

Goes with Coffee: Apple and Pecan Muffins with Streusel

Photo: Apple Muffins

I had an apple that needed using so I decided to try this delicious-sounding recipe from user NMARIEA, but I adapted it to a low carb version. The result is delectable, especially when heated up before eating. It works well for a quick breakfast and also for a light dessert.

I put a light streusel topping made with almond flour and brown sugar mix on top, just enough to give it a little sweetness. For the flour, I used a combination of different brands, such as Carbolose, Bakesquick, and Carbquick in it. Each one has a different texture and taste so together, you get a nice mixture.

Apple and Pecan Muffins with Cinnamon Streusel

1 cup Low Carb Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 cup Butter, softened
1/2 cup white Sugar Substitute
1 Egg
1 Egg White
1 teaspoon Vanilla or Almond Extract
1 teaspoon Cinnamon
3/4 cup chopped Apples
1/3 cup Pecans pieces

1 tablespoon Brown Sugar Substitute
1 tablespoon Almond Flour
1/4 teaspoon Ground Cinnamon
1/2 tablespoon Butter

Preheat oven to 375 degrees (F.) Prepare 10 muffin tins by spraying them with cooking spray or put paper liners and spray those.

In a large bowl, add the butter and sugar substitute and mix together until creamy. Add the egg, egg white, vanilla or almond extract and cinnamon. Mix until combined.

In a smaller bowl, mix the flour, salt, baking powder, and baking soda together. Mix into the butter and egg in small batches until combined. This will be a fairly stiff dough. Stir in the apples and pecans.

Put about two tablespoons of the dough in each muffin cup. Because of the apples, they will nearly fill the cup.

In a small bowl, put in the brown sugar substitute (I used the Splenda Brown Sugar Blend, or you could use Sweet Brown from LC Foods and add a little more butter.) Add butter and 1/4 teaspoon of cinnamon. Cut together until it is crumbly. Sprinkle a little over the top of each muffin.

Bake 11 to 14 minutes. Use a toothpick to test if they are done. Let sit for about 5 minutes, then move to a cooling rack.

Makes ten average-sized muffins.

Low Carb, for real, tortillas

Photo: flax tortillas with filling

Because this recipe for flax meal tortilla wraps seems so incredibly simple, I had to try it. As I’ve been experimenting with various ways to make a suitable substitute for a corn tortilla, which is too high in carbohydrates, I hadn’t found one that worked well for me until now.

This does not taste exactly like a corn tortilla, but it is close enough to satisfy my taste buds. It looks like one, acts like one, and even works in my tortilla press although it did want to stick to the waxed paper. If you want to push it a little more, you could add one tablespoon of corn meal in place of one tablespoon flax meal. This would add 7.7 carbs to the recipe or 1.9 carbs per tortilla.

As of yet, I haven’t tried to fry it after cooking it, but I will get to that soon and update this post on how well this works.

The recipe is a keto one. I found it at I made an adjustment to suit my seasoning tastes, but it is basically the same.

photo: flat flax tortilla

Flax Meal Tortillas

1 cup golden Flaxseed Meal
1/4 cup boiling Water
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 teaspoon Cajun Spice
1/2 tsp salt

In a bowl, mix flax seed meal, salt, and the spices. Add the boiling water and stir until the flax pulls together into a ball. If it is too dry, add another tablespoon of boiling water. Make sure all the flax is mixed in. It will absorb the water. Form into a ball and refrigerate at least 30 minutes.

If you have a tortilla press, place wax paper or parchment paper, sprayed with cooking spray, on the bottom of the press. Divide the dough into four equal-sized balls. Place one in the middle of the tortilla press, place another sheet of waxed paper or oiled parchment over the top of the dough, Lower the press lid and press it down until the dough is flattened.

Heat a flat pan or griddle to medium heat, spray with cooking oil and cook for about 3 minutes on each side. The tortilla should be lightly browned.

If you don’t have a tortilla press or want to make a larger tortilla, use a rolling pin to roll the dough out on a bread board until it is thin. Use a plate to cut the dough to the desired size. Re-roll any excess and repeat until all the dough is gone.

Or you can break the dough into balls, and roll each ball out to the size you want, cut around the plate, and set the excess aside. This way, you aren’t working the dough too much.

Use immediately or wrap and store in the refrigerator until ready to use. Makes four 6 to 7-inch tortillas

Nutrition Information per tortilla:
Calories: 122 Fat: 9.0 g Net Carbs: 0.5 g Protein: 6.1 g