Low Carb Recipes
Miscellaneous Low Carb Recipes

SANDWICH BREAD

1/4 c ground sesame seeds (3)
1/4 c ground flax seeds (0)*
1/4 cup protein powder (2) **
1/4 cup soy flour (4)
3 eggs (1.8)
1/2 c sour cream (4)
1 1/2 t baking powder (3)
1/2 t salt
4 T olive oil

Preheat oven 350. Mix all ingredients together. Pour into greased loaf pan. Bake 25 min. Total 17.8 - 8 slices @ 2.2 ea. (Fiber counts are deducted)

*My flax seed pkg shows 2 carbs, with 2 fiber. **I used Designer vanilla

Since this didn't rise much, I cut it in half crosswise, then cut each half into 4 slices so they were the size of regular bread. This is the closest I have found to taste and texture of bread.

DOTTIE'S BETTER TASTING PROTEIN BREAD

3/4 cup soy isolate
2 T powdered egg whites (1)
2 pkts Splenda (1)
2 t baking powder (4)
dash salt
5 T heavy cream (.9)
3 eggs, separated (1.8)
dash cream of tartar
1/4 cup water
1/4 cup oil

Preheat oven 400 and spray 8" loaf pan. Beat egg whites with cream of tartar until stiff. Mix egg yolks, cream, water and oil. Sift in dry ingredients and mix well with electric mixer. Fold in egg whites carefully. Spoon into prepared pan and smooth top slightly. Bake 25 minutes or til bread pulls away from sides of pan and is nicely browned. Total: 8.7 carbs, 949 cal, 95 fat. 8 slices @ 1.1 ea.

Cut this the same way as the "Sandwich Bread"

DESIRE'S RICOTTA PANCAKES  

3 eggs (1.8)
1 cup cottage or ricotta cheese (12)
1/4 cup soy protein isolate (0)
dash salt
little water
 
Beat eggs well. Add cottage cheese and beat. Add soy powder and salt. Mix well. Stir in a little water, so the batter is not quite so thick. Heat oil in a frying pan, and when hot, spoon pancake batter in. Spread it around a little so pancakes are not too thick. When bubbly on top, turn, and cook til bottoms are done. (T=13.8 c. Serves 2 @ 6.9 c ea.)

LOW CARB BREAD SUBSTITUTE  

1/2 c soy protein powder or isolate (0)
1 t baking powder (2)
3 large eggs (1.8)
1 T oil (0)
2 T water (0)
2 T heavy cream(.8)
2 art. Sweetener (2)
1/2 t cinnamon (.9)

Preheat oven to 350 and spray loaf pan with non-stick spray. Mix all ingredients in bowl with whisk until smooth. Spread into bottom of loaf pan. Bake 15-18 min, let cool 5 min. Remove from pan and finish cooling. (T=7.5 c. 24 slices per loaf. .31 g carb per slice). (Can add 2 T dried basil or other herb instead of sweetener and cinnamon.)

I use this to make French Toast

PIZZA CRUST  

3/4 cup soy protein powder or isolate
1/2 cup cream
3 large eggs
seasonings (garlic powder, basil)
tomato sauce
pepperoni
shredded mozzarella cheese
 

Preheat oven to 350 and spray cookie sheet with non-stick spray. Mix protein powder, cream and eggs in bowl with whisk until smooth. Spread on cookie sheet. Bake 20 min. Remove from oven, top with tomato sauce, cheese and mozzarella. Put under broiler for few minutes til cheese melts. (Total=5.1 carbs for JUST THE CRUST. The balance of the carbs will depend on quantity of topping ingredients you use)

This crust had a good texture without much "soy" taste. I would like to try it for sandwiches next.

GARLIC/CHEESE BISCUITS  

3 eggs, beaten
1 1/2 c Atkins Bake mix
1/8 c oil
1/2 c cream
1/4 c water (add slowly, don't make too thin)
1 1/2 t butter extract
3 oz grated cheddar cheese
2 T baking powder

garlic powder (5 healthy shakes)

Preheat oven to 350. Mix all ingredients together. Dough will be almost like cookie dough. Drop by T onto greased cookie sheet. Bake 10-15 min, til slightly golden. (Makes 18, 2.1 carbs ea.)

I halved the recipe. These were good, a little dry like biscuits usually are. We ate them with butter and enjoyed

LOW CARB YEAST BREAD  

1 c high gluten flour
1/2 cup wheat bran
1/4 c heavy cream
1/2 cup warm water
2 pkts yeast
1 t salt
2 t sugar (the real stuff)
2 T oil

Mix hot water and cream and pour into bread machine (or mixing bowl) pan. Add in yeast, sugar and salt and stir to mix for a second. Let sit for 5 min to let yeast proof. Mix flour and bran and add to water/yeast mixture. Let bread machine mix (or use whatever method you normally use) and let rise one time. (If not using bread machine, let rise in warm, draft free place for 1 hr. Punch down dough (may be slightly wet to touch, but still "doughy," not "batter-y". Place in bread pan and let rise for 60 min. Bake at 350 for 25-35 min. (person who came up with recipe let rise 2nd time in her oven and did not disturb it - just turned on the oven when it rose about the pan). Make 1 standard 1 1/2 lb loaf (8 1/2 x 4" x4") 16 slices=4.8 g ea; 20 slices=3.85 g ea; 22 slices = 3.5 g ea, based on flour being 65g.)

I dumped everything into my bread machine based on the bread machine directions. It only rose about 2" total, but is a terrific tasting bread with a regular wheat bread texture. I found it a little salty and would cut the salt next time. The crust is real "crusty".

PASTA NEARLY

1 pinch salt
1/2 cup soy protein isolate
2 T wheat gluten (11)
1 T soy flour (2)
1 egg (.6)
1/4 cup water

Mix first 4 ingredients; add egg and water and mix to get bread type dough. Add more water if necessary. Roll out and cut into strips, or pinch off into little pieces. Drop into boiling water and let boil 1-2 min. (Not too long or it will get gummy). Drain and top with sauce. Total carbs: 13.6. Serves 2 @ 6.8 ea.

This was surprisingly good. I used about 1/2 cup water, and the dough was a little too sticky to roll out. I didn't want to add any additional flour, so I pressed with my hands til it was as flat as I could get it, then cut it in strips. Many of the strips fell apart, but I just dumped it all into the boiling water and boiled for 2 min, stirring most of the time. There is very little taste (just like real pasta) but this has a great texture. It's a little high in carbs, but you may find a wheat gluten with lower carbs than I used.

ATKINS REVOLUTION ROLLS  

3 eggs (1.8)
1 pkg. Splenda (.5)
dash salt
pinch cream of tartar
3 T cream cheese (1.5)

Preheat oven to 300. Separate the eggs and add Splenda, salt and cream cheese to the yolks. Whisk this mixture together. In a separate bowl, whip egg whites and cream of tartar until stiff. Using a spatula, gradually fold the yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with Pam and spoon the mixture onto the sheet, making 6 mounds. Flatten each just a little. Bake about 35 minutes. Let them cool on sheet for few minutes, then remove to rack and cool. Mix butter, splenda and cinnamon and "ice". (Total carbs: 3.8 - 6 @ .6 ea)

We think these are great! The first time I tried them, they were so awful that I threw them out, but lots of people told me how good they were so I tried again. These can be used in place of hamburger rolls - just don't put the "icing" on.

DOTTIE'S WHEAT LIKE CRACKERS

1 c plain protein powder - not soy
1/3 cup oat flour (20)
1/4 cup wheat bran (4)
1 egg (.6)
1 3/4 cups water
1 t salt

Preheat oven to 350. Mix all ingredients. Should be a thick but spreadable batter. Spray 11x14x1 cookie sheet WELL with cooking spray. Pour and spread batter onto pan. Sprinkle with salt. Bake 25 min. Batter should be "set". Remove from oven and use knife or pizza cutter to "score" into whatever size crackers you want. The dough can still be a little wet as long as the score lines stay. (If they don't, put back in the oven for 5 min and try again). Bake about another 15-20 min til crispy and golden. (Total 24.6 carbs - 60 crackers @ .4 ea. (I used no carb whey protein isolate).

This was the original recipe, BUT, I only used 1/4 cup water and mixed everything in the food processor. This came to a VERY THIN batter, so I can't imagine how I would have added more water. I "poured" it into the cookie sheet and baked for 20 min. When I took it out to score, I found that it was done. I was able to cut the crackers, but had to WORK with a spatula to get them off the sheet. (I may try baking parchment next time). The ones on the edges were really crispy, but the ones in the center were a little soft on the underside. I turned off the oven, removed the crispy ones, and turned the other ones over and let sit in the oven for about 30 min til dry. (They did curl up). These were the closest to Wheat Thins I have tried, and my husband loved them. I think they are a little dry, but with dip or peanut butter, they are really good.

DOTTIE'S WASA LIKE CRACKERS

1 cup wheat bran
2 tbsp oat flour
3 tbsp Designer whey powder
1 tbsp sesame seeds
1 tsp salt
1 1/2 cups water

Preheat oven to 350 and spray cookie sheet WELL. Mix ingredients and pour onto sheet. Spread (this is very watery. Try to get the bran mixture distributed evenly). Bake 10 min, remove sheet from oven, score crackers, and return to oven. Bake 15 min. more. Turn oven off and let sheet sit in oven 1 hour. Remove sheet from oven, and turn oven on to 250. With spatula, turn crackers over, and return to oven for 10-15 min. Turn oven off and let sheet sit in oven 1 hour. (Letting crackers sit in oven while it's off helps them to dry out). Total: 39 carbs, 28 fiber, 267 cal, 16 fat, 25 protein. Makes 60 bite-size crackers @ .3 carb ea.