Category Archives: Breads

A Substitute for a McGriddles Pancake

Photo: McGriddles-style Pancake Sandwich

I found this recipe on Tova Foods website. They are the makers of Carbquik, but the recipe was submitted by a user who compared it to McDonald’s McGriddles pancake sandwiches. I’ve never eaten one from Mickey D’s, so I can’t say how close it is to theirs. However, I will say it tastes delicious and works well to hold the sandwich together.

In fact, you can use the pancakes with any combination you’d like for a sandwich. Not too sure about tuna, though it might work fine.
If you don’t like flax meal, you can make it with another low carb flour or all Carbquik. However, the carbs will go up to another .5 to 1 carb, depending on what flour you use.

McGriddles-Style Pancakes

1/4 cup Carbquik or other Low Carb Flour
1/4 cup Golden flax meal
1 teaspoon Sugar Substitute
1 teaspoon Vanilla Extract or Sugar-free Maple Syrup
1 Egg
3 tablespoons Butter, melted
2 tablespoons Cream plus 2 tablespoons Water

Filling:
3 Eggs
3 slices Ham or Sausage Patty or 6 slices Bacon
3 slices Cheese of choice

In a medium bowl, mix the ingredients together. The batter should be easy to scoop and spread in a skillet like most pancake batter.

Heat the skillet over medium-high heat and spray with cooking spray. Put about two tablespoons of batter in it and spread to make a 4″ circle. If there’s room for a second pancake, make another about the same size. Repeat until you’ve used all the batter.

Use two pancakes to make your sandwich. Cook the meat in the same skillet with a little butter. Place the meat on one pancake. Cook the egg to your preference (I like to break the yolk and mix it into the white.) Place on top of the meat. Repeat for other two sandwiches.

Makes 3 sandwiches. If you only want one, you can store the extra pancakes in the refrigerator for a few days or freeze them to use later.

Nutrition Info for Pancakes and Sandwiches

Thanksgiving is Upon Us

Amazingly, we have arrived at Thanksgiving in the USA. Canada celebrated a month ago. For everyone else, think of it as a prelude to the end of the current season. Here, in Reno, Nevada, our non-evergreen trees have dropped the last of their leaves signaling that Winter is coming. Snow is already on the Sierra Nevada Mountains. I can recall more than one snowy Thanksgiving here, so it could be a possibility.

Hope all of you are well. This has been a particularly tough year for everyone, but we are still surviving and are so thankful for it. For me and the friends I cherish, this is the one thing I am so grateful to say. Our hopes are to have a resolution to the pandemic soon, but until then, to continue to stay safe and healthy.

This message is a little late getting out, but if you are looking to keep your carbohydrates down over Thanksgiving, here are a few recipes I’ve published to help you do that:

 Happy Thanksgiving 2013 – Pumpkin Panna Cotta – has links to Smashed Turnips with Leeks, Irish Style Celery and Kohlrabi, and Butternut Turnip Mash.

 

Easy Low Carb Stuffing Bread

Use it in your favorite stuffing.

 

Traditional Pumpkin Pie 

Includes crust recipe.

 

 

 

 No Bake Pumpkin Cheesecake

 

 

 

 

Got leftovers?

Try this Turkey and Stuffing Pie

 

 

Use the search feature to find even more recipes for vegetables and desserts to compliment your feast.

I don’t have a new recipe for today because I’m scurrying to get everything prepped for Thanksgiving and doing NaNoWriMo (for those who don’t know, that is National Novel Writing Month, so I am writing as many words on a new novel as I can). I will have a recipe on Friday for low carb Pecan Pie. You won’t miss those carbs at all. Trust me.

Until then, have a very good Thanksgiving and stay safe.

Rene

Get a quick flatbread to the table in 15 minutes

Photo: Naan flatbread

If you’re a fan of Indian cuisine, then you’re familiar with naan bread, that lovely flat bread that is served with sauce dishes. While it can be made with yeast so it rises more, I was delighted to find this simple recipe, which is made without yeast. In fact, I was pleasantly surprised to find I could make a low carb version using low carb flour in it and still get a very tasty bread to sop up my curry sauce.

I added the garlic and herb seasoning — I used Mrs. Dash, but any brand will work– and curry powder. Not everyone is as thrilled with curry as I am, so feel free to omit it. This recipe is flexible, so if you want to add onion powder or even chopped green onions to it, you can. Look for the lowest carb plain yogurt you can find. These vary quite a bit in the carb count, so try to get one around 7.5 g or less per serving.

Simple Naan Bread

1 cup Carb Counters All Purpose LC Flour
1/2 teaspoon Baking Powder
1 teaspoon Sugar Substitute
1 teaspoon Olive Oil
1/4 cup Plain Greek Yogurt
1 teaspoon Curry powder (optional)
3 tablespoons Butter
1 teaspoon Mrs. Dash (R) Garlic & Herb Seasoning Blend

In a bowl, mix flour, baking powder and sugar substitute together. Add olive oil, yogurt, garlic and her seasoning, and curry powder, if using. Mix together until the dough pulls together and is elastic.

Separate the dough into 4 balls. Lightly powder a bread board with a little low carb flour, then pat one of the balls into an oval shape. Using a rolling pin, roll the dough out in an oblong shape until it is about 1/4″ thick.

Heat a heavy skillet, such as a cast iron or copper skillet, over medium high heat. Spray the pan with baking spray (like PAM), then cook the flatbread for about 2 minutes or until the bottom begins to show a mottled brown pattern. Turn and cook the other side for another 2 minutes. Remove to a plate and spread melted butter over the cooked bread.

Repeat with the other three balls. Makes 4 servings.

Simple Cheese Bread Rounds

Photo: Cheese Bread Rounds

As bread for sandwiches or a snack, these easy-to-make cheese rounds are sturdy enough and quick to make. The recipe came from DCC Carb Counters using their Bakesquick for the small amount of flour they use. Although I haven’t tried any other flour options, I believe any low carb baking mix, or almond or coconut flour will also work. If you use coconut flour, use half the amount and add another egg white.

You can add any number of spices or seeds to the recipe to vary the flavor. Use hard cheeses, such as cheddar or Swiss for at least one of the options.

I used two of these rounds to make a chicken salad sandwich, and they worked beautifully. They cool to a sturdy, but still soft cheese bread round that holds up to the meat, mayo, lettuce, and tomato. I don’t know if it will work with a hamburger, but it might.

Two cheese bread rounds hold a chicken salad sandwich together.

Cheese Bread Rounds

1/3 cup Carb Counters™ Bakesquick™
1/4 cup Shredded Sharp Cheddar Cheese
1/4 cup Parmesan or your favorite blend of shredded cheeses
2 Large or Extra Large Egg Whites or 6 tablespoons Liquid Egg Whites
1/2 teaspoon Mrs. Dash Garlic & Herb Seasoning *

Preheat Oven to 350°. Spread a sheet of parchment paper on a cookie sheet or pizza pan (or coat the surface with non-stick cooking spray.)

In a mixing bowl, add all the ingredients and stir until they are blended together. Separate into 6 tablespoon-sized pieces and roll into balls. Place each on your cookie sheet, allowing 4″ between balls.

Use a piece of plastic wrap to press balls down to 4″ wide rounds. A plastic baggie works well to put your fingers in to do this. Bake for 12-15 minutes until they are a light golden brown. Cool on a rack.

Makes 6 flat bun-size rounds.

* You can use any add-ins to enhance the flavor that you like. Suggested seasonings are Italian, dried chives, dried onions, dried dill, and Mexican blend herbs for a spicy flavor. You can also add in sesame seeds or poppy seeds.

Image: Nutrition Information

 

Easy Low Carb Pizza with No Fuss

Image: Low Carb Thai Chicken Pizza

Just about everybody gets a craving for pizza, some of us more than others. Most of the time, I make my own low carb pizza crust using this recipe.

But recently, LC Foods added a personal-pan-sized crust to its product list. With three 6-inch pre-made and partially cooked crusts for only $7.95 plus shipping, this sounded like a pretty good deal. I ordered two packages of them plus 2 of their pizza and bagel flour mix to make your own. If you order enough from LC Foods, you can get free shipping. As it was, the shipping was $8.95 for priority mail, and the package arrived in Reno, Nevada, three days after it was shipped from North Carolina. That’s pretty good time!

Now, to speed up the pizza-making process, I discovered that Papa Murphy’s pizza is selling their pizza ingredients in a package for Keto eaters. So you have about a 12-ounce, 7×9-inch tray of pre-cut vegetables and pre-cooked meat ready to put on top of your pizza crust. In fact, you can customize your pizza ingredients from their website. I bought a custom variation of their Thai Chicken Pizza with all the same ingredients. When I cooked our first pizzas with it, I used half of the package to make two personal-sized pizzas. The taste was really good, but I didn’t think it had enough chicken in it, and it needed a bit of kick with a base sauce. When I made the next two pizzas, I added more cooked and sliced chicken, plus I spread a layer of Asian Chili Sauce on the bottom before adding the ingredients. This worked much better, yielding delicious results.

If you have a pizza place that will sell you the ingredients without the crust, this is a real time saver in getting your low carb pizza fix. If you don’t, then the ingredient list is below to build your own. If you don’t want to order pre-made crusts, you can make your own or use a cauliflower crust that many stores now sell or create your own from this recipe.

Thai Chicken Pizza

1 to 1 1/2 cups of Chicken Breast, cooked and sliced or chopped
1/4 cup Green Onions or chopped onions
1/2 cup chopped Tomatoes or Sun-Dried Tomatoes
1 cup of Zucchini, sliced
1 teaspoon Dried Red Chiles, crushed
1 teaspoon Garlic, minced
1/2 cup Cheddar Cheese
1/2 cup Mozzarella Cheese
1/2 cup Thai Sweet Chili Sauce

Preheat oven to 425 degrees (F.)

Place pizza crusts on a foil-covered pan or raised rack.

Mix all the ingredients, except the chile sauce together. Spread 2 tablespoons of chile sauce on each 6-inch pizza crust. Spoon 1/4 of the ingredients on top of the pizza and sprinkle with a little extra mozzarella if you like.

Bake for 18 to 20 minutes until the cheese is melted and the crust is browned. Makes four 6-inch pizzas.

Nutrition Info for Thai Chicken Pizza