1. Get the Diabetes Forum App for your phone - available on iOS and Android.
    Dismiss Notice
  2. Guest, we'd love to know what you think about the forum! Take the Diabetes Forum Survey 2020 »
    Dismiss Notice
  3. Diabetes Forum should not be used in an emergency and does not replace your healthcare professional relationship. Posts can be seen by the public.
    Dismiss Notice
  4. Guest, stay home, stay safe, save the NHS. Stay up to date with information about keeping yourself and people around you safe here and GOV.UK: Coronavirus (COVID-19). Think you have symptoms? NHS 111 service is available here.
    Dismiss Notice
Dismiss Notice
Find support, ask questions and share your experiences. Join the community »

Low Carb Recipes

Discussion in 'Low-carb Diet Forum' started by sugarless sue, Nov 16, 2008.

  1. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Versatile breadsticks

    These are delicious with soups, topped with meats. salami or pate, as a dip....

    I have yet to meet anyone who doesnt enjoy eating these sticks, very versatile as well, for curries I make a round shaped bread, add garlic and spices, other times I add chives, experiment

    http://www.travelinglowcarb.com/680/low ... ad-recipe/

    http://www.travelinglowcarb.com/1150/lo ... d-recipes/
    this is very good with curries, add the spinach or fresh coriander, a milder cheese and Indian seasonings, perfect!
     
  2. claymic

    claymic Type 2 · Well-Known Member

    Messages:
    503
    Likes Received:
    76
    Trophy Points:
    68
    Re: Versatile breadsticks

    i agree with the breadsticks...love them....boyfriend likes them...colleagues like them....i am doing another batch tonight. Unfortunately they do not tend to last long as they are yummy.
     
  3. Defren

    Defren · Well-Known Member

    Messages:
    3,106
    Likes Received:
    37
    Trophy Points:
    68
    Re: Caveman crumble


    I've made this again today to use up the last of the rhubarb. I also had a glut of strawberry's, raspberry's and blueberry's that would have gone off soon, so I added 100g of each to the crumble. The carbs per portion will be slightly higher, but the taste will just rock your world. :D
     
  4. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    I made this yesterday evening for today's birthday celebration at the office, a complete success!!

    Kahlua Cheesecake with Chocolate Kahlua Sauce

    Crust:
    1 cup almond flour
    1/3 cup cocoa powder
    2 tbsp granulated erythritol
    3 tbsp butter, melted

    Filling:
    2 tsp instant coffee
    1 tbsp hot water
    2 oz unsweetened chocolate
    1 tsp butter
    1 lb cream cheese
    2 large eggs
    1/4 cup granulated erythritol
    2 tbsp Kahlua or other coffee liqueur
    1/2 tsp vanilla extract
    25 drops stevia extract (didnt use Stevia, added Splenda instead)
    2 tsp melted butter for brushing sides of pan

    Sauce:
    3 tbsp butter
    1 oz unsweetened chocolate
    1 tbsp powdered erythritol
    1 tbsp cocoa powder
    1 tbsp Kahlua or other coffee liqueur

    For the crust, preheat oven to 350F.

    In a 9-inch spring-form pan, whisk together almond flour, cocoa powder, and erythritol. Stir in melted butter until dough begins to clump together. Press evenly into the bottom of the pan and bake 10 minutes. Remove and let cool.

    In a small bowl, whisk together instant coffee and hot water until coffee dissolves. Set aside.

    In a small saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Set aside.

    In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well combined, then beat in erythritol, Kahlua, vanilla and stevia extract, scraping down beaters and sides of bowl as needed. Beat in coffee/water mixture.

    Slowly add melted chocolate while continuing to beat, until fully combined. Give the batter a final stir with a rubber spatula to make sure it is fully mixed.

    Preheat oven to 300F

    Taking care not to disturb cooled crust, brush sides of spring-form pan with melted butter. Pour filling over cooled crust and bake until set, about 40 minutes. Remove and let cool, then wrap tightly in plastic wrap and refrigerate for several hours.

    Serves 10. Each serving has a total of 10.5 g of carbs and 3.4 g of fiber. Total NET CARBS = 7.1 g
    http://alldayidreamaboutfood.com/2012/0 ... -free.html
     
  5. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Baked Camembert with iceberg lettuce and creamed mushrooms

    Baked Camembert with iceberg lettuce and creamed mushrooms

    2 small Camembert
    1 egg
    either low carb breadcrumbs or chopped nuts (hazelnuts or cashews are nice)
    salt, pepper
    clarified butter or oil for frying

    Iceberg lettuce:
    1 iceberg lettuce
    1 red pepper
    1 tub greek yogurt or sour cream or creme fraiche
    salt, freshly ground pepper, grating of
    nutmeg, crushed clove of garlic,
    Worcestershiresauce, sweetener,
    vinegar, olive oil, bouillon powder, water, mild mustard, lime juice
    1 small onion, finely chopped

    Creamed mushrooms:
    sliced mushrooms
    double cream
    butter
    sautee mushrooms in butter, season with salt, pepper, dash of Worcestershiresauce, stir in double cream

    Beat the egg, season with salt and pepper, plenty of pepper, dip the cheese into the egg, then in breadcrumbs or chopped nuts

    Tear the lettuce leaves, make a salad dressing using the above ingredients, cut pepper into rings.

    Heat oil/clarified butter in a pan, fry camembert until brown on all sides.

    Mix lettuce leaves and salad dressing, place pepper rings on top, pile salad on to two plates, serve with the fried camembert and creamed mushrooms.

    4.1g carbs per 100g
     

    Attached Files:

  6. tree-peony

    tree-peony · Well-Known Member

    Messages:
    686
    Likes Received:
    4
    Trophy Points:
    38
    Re: Versatile breadsticks

    I've just made these for the first time and they are, indeed, VERY good. Daren't add up how many calories tho!!
     
  7. angua

    angua · Well-Known Member

    Messages:
    126
    Likes Received:
    45
    Trophy Points:
    48
    Because the weather is so inclement - I chose yesterday to make the Meatloaf (WJ recipe p13) and it is absolutely fab, though I cut mine into 9 portions :angel: but then I have eaten 5 of them already :lol:
     
  8. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    tree-peony & angua - I am so glad to hear that you enjoyed the bread/meatloaf, thank you for the feedback.

    I am forever searching for new recipes to try and post the ones that we (thats family, friends and colleagues) enjoy the most. I enjoy cooking and baking, its relaxing.

    Also I want to show people that its still possible to eat all these delicious foods, I want to try and help them to not feel deprived and resentful at having to give up some of the foods that they used to eat.

    All the best x x
     
  9. tree-peony

    tree-peony · Well-Known Member

    Messages:
    686
    Likes Received:
    4
    Trophy Points:
    38
    keep 'em coming WJ!

    I think it would make a smashing base for either pizza or a quiche as well.... it's on my list!
     
  10. Defren

    Defren · Well-Known Member

    Messages:
    3,106
    Likes Received:
    37
    Trophy Points:
    68
    Cinnamon muffins

    One of my girls loves cinnamon and asked me if I would try to make some muffins. So, here we are, cinnamon muffins.

    115g softened butter
    57g Greek yogurt
    57g Creme Fraiche
    20g Sweetner (I used Splenda)
    4 medium eggs
    170g almond flour
    1 tspn baking powder
    2tspn Vanilla essence
    5g Cinnamon powder

    In one bowl add all the dry ingredients, in another all the wet and make sure both are well combined. Bit by bit add the dry mixture to the wet (I use a mixer to make sure they are well mixed). Once all the ingredients are combined, share between 12 muffin cases. Put into oven 200 degrees, for about 25-30 minutes, or until a skewer comes out clean.

    Turn onto a wire rack to cool, then slather with loads of whipped double cream and enjoy!
     
  11. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    The above post reminded me, I forgot to post the following recipe, cinnamon rolls - so ok they arent sticky sweet, but these are scrumptious.
    Protein Cinnamon Rolls

    (Makes 3 large rolls ~ 4-6 slices per roll)

    Ingredients:

    The Dough:

    1/2 cup coconut flour
    1 scoop plain or vanilla flavored protein powder
    2 egg whites
    1 teaspoon xanthan gum
    1/2 teaspoon baking powder
    5 tablespoons water
    Dash of salt
    Sprinkle of stevia (Optional)
    Filling:

    2 packets stevia (Or one teaspoon honey or agave) - I used my usual sweetener, erythrtiol, works with Splenda as well
    2 tablespoons ground cinnamon
    2 tablespoons ground almonds (ground hazelnut works, too)
    2 tablespoons water
    Instructions:

    Preheat your oven to 200°C (ca. 380°F) and lay out some baking paper on your kitchen counter.

    For the dough:

    1.) Put all the ingredients into a big bowl and mix well with a spoon. It should look like this when you’re done:
    2.) Put the dough on the baking paper and roll in into a ball.
    3.) Take a rolling pin and roll out the dough, it should be pretty thin. If the dough keeps getting stuck on the rolling pin, take some coconut flour and sprinkle in onto the dough and rolling pin to prevent sticking.
    Now it’s time to prepare the filling!

    For the filling:
    1.) Put all the ingredients into a small bowl and mix well with a spoon.
    3.) Put the mixture on the rolled out dough and evenly spread it out.

    Making the rolls:
    1.) With a knife, cut the dough with mixture on it, into 3 pieces. Roll each piece up. You can cut off all unwanted pieces from the side.
    2.) Line a cookie sheet or a cooking tin with baking paper and place the cinnamon rolls on it.
    3.) Put in into the oven for 20-25 minutes. The cinnamon rolls should be slightly brown on the top. Once they’re ready, take them out and let them cool for a bit.

    Enjoy warm or cold. You can store them in tuber ware in the fridge or freezer. They can be re-heated in the microwave. Each cinnamon roll is under 180 calories, depending on what kind of protein powder you’re using.

    http://healthifulbalance.blogspot.de/20 ... rolls.html

    You can put a frosting on them, but they are yummy just the way they are.
     
  12. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Battered onion rings - low carb

    Burgers last night, home made of course, with blue cheese and home made low carb burger buns (recipe in this thread)
    and onion rings - These are so much tastier than the ones you get in restaurants!! Husband eats them instead of crisps....

    Ingredients:

    1 large onion
    1 egg
    2 Tbl coconut flour
    2 Tbl grated parmesan cheese
    1/8 tsp garlic powder
    1/4 tsp parsley flakes
    1/8 tsp cayenne pepper
    salt to taste

    1/4 cup olive oil for frying (I used dripping)

    Heat the oil in a medium saute pan. Meanwhile, beat the egg in a shallow bowl. Combine the coconut flour, parmesan, garlic powder, parsley flakes, cayenne and salt in a shallow bowl. Slice up your onion to a thickness of about 1/2 - 3/4 of an inch and break up the rings until you have a big pile. Add all of the onion rings to the beaten egg and mix thoroughly so they are well coated. Soak the onions in the egg for at least a minute, and then in small batches dip in the coating and then into the hot oil. Fry until golden brown and then turn with a fork or tongs to brown the other side. Remove to a plate lined with paper towels to soak up any excess oil. Serve with sugar free ketchup or the sauce of your choice. Enjoy!

    Well worth having a look at the website, the owner of the site has created some truly wonderful recipes, I even purchased her e-book of recipes

    http://www.ibreatheimhungry.com/2012/06 ... rings.html
     
  13. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    2 more super good bread recipes

    FOCACCIA


    3 eggs
    75g Cream Cheese
    1/2 Cup Cream
    2 Cups Sesame Seeds
    1 tab Psyllium husks
    1 tsp BP

    Salt
    olive oil
    sea salt
    rosemary
    olives
    grated parmesan cheese
    chorizo, or sun dried toms.

    heat oven to 175

    grind sesame seeds in blender, add eggs cheese, cream,BP Salt, then add Psy husks.

    line baking dish with baking paper, pour in batter, then sprinkle with rosemary, sea salt,parmesan, olives chorizo etc. finish with olive oil.

    bake 30 minutes, cool slightly before cutting. Holds it shape very good, would be great with soup.
    ------------------------------------------------------------------------------------------------------------

    BREAKFAST BUNS

    4 Baps:

    3/4 of a cup of Almond Flour.
    1 Tbsp of Flax Seeds
    1 Tbsp of Sunflower Seeds
    2 Tbsp of Psyllium Husk Powder
    1 Tsp Baking Powder
    1/2 Tsp Salt
    2 Tbsp of Extra Virgin Olive Oil
    2 Eggs
    1/2 a cup of Creme Fraiche
    Preheat oven to 200 ° C (390 ° F). Mix almond flour, seeds, psyllium, salt and baking powder in a bowl. Add eggs, olive oil and creme fraiche and mix it carefully. Let it sit for 5 mins.

    Cut the dough into 4 pieces. Shape into balls and put in a pan on top of a baking sheet. Bake for approx. 15 mins.

    Place the buns under a towel for a couple of minutes, before enjoying them with butter and cheese on top! Yummy!

    Photos by TimTurtle = http://www.lowcarbcooking.co.nz/
     

    Attached Files:

  14. Anonymous

    Anonymous · Guest

    oh they look so delicious WhitbyJet..

    i'll give these a try once I bulk buy ingrediants, I can see me having a huge shopping list this week lol

    Sharon xx
     
  15. Patch

    Patch Type 2 · Well-Known Member

    Messages:
    2,981
    Likes Received:
    157
    Trophy Points:
    103
    Those breakfast baps look ACE... :thumbup:

    The Focaccia looks like modified Oopsie Roll Rcipe - but, also, ACE!!!
     
  16. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    I promise you it doesnt taste anywhere near an Ooopsie Roll, I cant stand these things

    Here is the Focaccia sliced to give you a better idea, its really nice with rosemary and sun dried tomatoes or garlic

    Photo by Timturtle as before
     

    Attached Files:

  17. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Low Carb Pasta without flaxseeds

    Here is another low carb pasta, without flax seeds for a change. This is so worth making, if you have kids, get them to join in on the act, its fun.

    Low Carb Pasta
    I'm not talking about those Shrirataki noodles, which in my opinion don't even taste anything like real pasta (although they are a great substitute and I have used them a lot).

    This is homemade pasta LCHF-style! It's very easy to make, but it takes a lot longer than the regular store bought pasta you throw in a pot of boiling water and it's done ;) As long as you're patient, this is definitely worth the wait! It's a perfect replacement for almost any pasta dish. I shaped mine like tagliatelle and had it with a meat and cream sauce!

    3 Servings

    1/2 a cup (1.25 dl) of Cream Cheese
    4 Eggs
    1/4 cup (0.5 dl) of Psyllium Husks Powder (usually available in your health food store)
    Preheat oven to 150 ° C (300 ° F). Whisk the eggs until fluffy (approx. 5 minutes with electric egg beater). Add cream cheese and the psyllium husks powder. Whisk together. Spread the "dough" on to a parchment paper in a pan, making it square. Try to make it as thin as possible using either a spatula or a rolling pin. (The dough gets solid after a couple of minutes.)

    Stick in the oven for approx. 10 minutes. Take out and cut long strips of the "pasta" using a pizza cutter. Enjoy it like regular pasta with your favourite pasta dish!

    The link to original recipe and photo is here:
    http://www.swedish-diet.blogspot.se/201 ... pasta.html
     
  18. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Re: Low Carb Ketchup

    I have tried a few low carb ketchup recipes, somehow my children need to put ketchup with just about everything they eat, it will be trifle and ketchup next I am sure.

    This here is simply the best low carb ketchup recipe I have tried and its healthy too :D

    http://www.ibreatheimhungry.com/2012/01 ... tchup.html
     
  19. WhitbyJet

    WhitbyJet · Well-Known Member

    Messages:
    1,597
    Likes Received:
    156
    Trophy Points:
    83
    Scones

    These are scrumptious and very quick to make

    Preheat oven to 200 degrees (fan assisted), grease a patty tin

    Mix together
    40g coconut flour
    pinch of salt
    few drops vanilla essence
    1/2 tbsp baking powder
    4 large eggs
    40g melted butter, melted but not hot
    1 tsp liquid sweetener (I didnt have any so I dissolved my sweetener in some water instead)

    Make sure the batter is smooth and there are no lumps

    Divide the batter into the prepared patty tin or you could line a baking sheet and place the mixture in little mounds, there is enough to give you 6 scones, lightly flatten the top with the back of a spoon

    Bake for 15 minutes at 200C or 20mins on 180C, the scones should be golden brown.
    Leave to cool on a wire rack.
    Serve with clotted cream and strawberries or low carb lemon curd or low carb berry jam (if you need recipes for these send me a PM)
     

    Attached Files:

  20. viviennem

    viviennem Type 2 · Well-Known Member

    Messages:
    3,140
    Likes Received:
    149
    Trophy Points:
    103
    I've just taken WJ's name in vain on another thread, so here is the Hairy Dieters' flour-free version of lasagne, which caused it:-

    take one fat leek, cut off roots and top end;

    slice through to the middle along the length of the leek;

    unpeel the leaves, steam until tender but still firm; lay out on a clean teatowel to dry off a bit;

    make your usual lasagne mix (meat or meat-free - I make a veggie one with ratatouille);

    layer up using leeks sheets instead of pasta; make a white sauce using a little cornflower, pour over the top, finish with a very flavoury cheese (they used a mix of very strong cheddar and parmesan.

    Result - a very low carb lasagne. They tried it on some unsuspecting people who didn't realise there was no pasta in it!

    Viv 8)

    As I said elsewhere - worthy of WhitbyJet! :wink:
     
  • Meet the Community

    Find support, connect with others, ask questions and share your experiences with people with diabetes, their carers and family.

    Did you know: 7 out of 10 people improve their understanding of diabetes within 6 months of being a Diabetes Forum member. Get the Diabetes Forum App and stay connected on iOS and Android

    Grab the app!
  • Tweet with us

  • Like us on Facebook