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cake/biscuit recipes?

They seem to be all almond flour and funny weird ingreds. I was looking for ordinary recipes with sweetener subbed for sugar..? He won't eat anythin made with almond flour, he hates it :meh:.
 
That’s cos wheat flour is emphatically high carb, and has to be substituted to make low carb treats. Replacing the sugar with an appropriate sweetener would slightly reduce the carb content but there’s a lot more flour in cake than sugar, so it’s not the main problem. Have you tried chocolate cake? Cocoa is a a powerful flavour and subdues the almond somewhat. Although I like almond flour myself so perhaps I’m not so sensitive.

Coconut flour is another alternative but has different properties and to my taste, is very coconutty, not my favourite. And I am currently experimenting Sesame flour which is fairly neutral but quite pricey.

Chaffles (“cheesy waffles”) are my new thing, sweet or savoury. The almond flavour and texture is much ameliorated in these and you can get (fiendishly expensive) low carb syrup on Amazon to go with, you only need a small squirt to help things along. And if you use grated mozzarella, the sweet ones don’t taste of cheese. If you add additional stronger cheeses like Parmesan and perhaps some herbs, they are a good savoury snack.
 
Some of my low carb baking endeavours from early on are listed here:
https://www.diabetes.co.uk/forum/threads/low-carb-recipes.4871/page-48#post-987609

I actually prefer the cheaper ground almonds to the finer textured almond flour/meal... I also use hazelnut, walnut and pecan flour/meal, and generally use hazelnut if I want something chocolatey. :hungry: I've also used sesame flour for low carb savoury bakes, and milled linseed and various nuts and seeds as extra ingredients for savoury stuff. I rarely use coconut flour as although it's nice and fine I found it difficult to manage as it very definitely has it's own ideas about quantities of eggs and liquids!

For sweetening, erythritol and stevia, separately or in combination, are considered to be safe for diabetic use, and since their carb content is not digestible they shouldn't raise glucose levels.

I think the main weirdo ingredient that you find in some low carb baking recipes (particularly Diet Doctor) is psyllium husk which I believe is used as a binding agent, but it's also used as a laxative! However, AFAIK it's not essential.
 
Inspired by this thread I baked a LC carrot cake yesterday. Here it is :)

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Robbity said:
Some of my low carb baking endeavours from early on are listed here:
https://www.diabetes.co.uk/forum/threads/low-carb-recipes.4871/page-48#post-987609

I actually prefer the cheaper ground almonds to the finer textured almond flour/meal... I also use hazelnut, walnut and pecan flour/meal, and generally use hazelnut if I want something chocolatey. :hungry: I've also used sesame flour for low carb savoury bakes, and milled linseed and various nuts and seeds as extra ingredients for savoury stuff. I rarely use coconut flour as although it's nice and fine I found it difficult to manage as it very definitely has it's own ideas about quantities of eggs and liquids!

For sweetening, erythritol and stevia, separately or in combination, are considered to be safe for diabetic use, and since their carb content is not digestible they shouldn't raise glucose levels.

I think the main weirdo ingredient that you find in some low carb baking recipes (particularly Diet Doctor) is psyllium husk which I believe is used as a binding agent, but it's also used as a laxative! However, AFAIK it's not essential.
Click to expand...
Thanks so much for this - it is a minefield and I havent got the patience now for experimenting :)
 
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