Low Carb Recipes

debbiedoodles · Sep 8, 2016

Debmcgee said:
Flaxseed savoury crackers:
2 tbs ground flaxseed/linseed
6 tsp water
1 tsp herbs.

Mix dry together then add water and mix. Leave 3 mins to absorb.

Roll between two grease proof sheets to 3mm.

Cook in microwave for 2.5 mins.

Allow to cool.

And for a sweet take on it:

2 tbs ground flaxseed
1 tsp sweetener
1 tsp cinnamon
6 tsp water.

As above. This got burned a bit but I ate it anyway with cream and it was like a brandy snap! Edit: tried again with liquid stevia and cooking it for 2 mins initially, then a further 20 seconds. Came out really nicely!!!

This will be my go to dessert from now on

I can't believe they hold together with water

I always use eggs but will try your method next time

Indy51 · Sep 23, 2016

Just found this one for low carb English muffins on Youtube. Not sure if it's been posted before, but probably worth a repeat anyway

ellagy · Sep 23, 2016

Rather than troll through 58 pages I thought I would ask!

Is there a Low Carb Sugar free icing recipe on the books?

ExD · Sep 25, 2016

Been trolling all afternoon looking for recipes for a visitor who doesn't like chicken. It would be great if someone (with the time and expertise) could put these in some kind of order ....... a tall ask I know ........ beef, lamb, pork, chicken, veggie, snacks, cakes etc.
There are so many ideas on here but I get lost trawling through and my puter gets slower and slower till its moving like a snail, then I go back to look for something I saw earlier and can't find it.

Avocado Sevenfold · Sep 25, 2016

@ExD If you search google for low carb *whatever* recipe you will find lots of ideas. I usually do a search then select google images and pick the prettiest.

ellagy · Sep 25, 2016

ExD said:
Been trolling all afternoon looking for recipes for a visitor who doesn't like chicken. It would be great if someone (with the time and expertise) could put these in some kind of order ....... a tall ask I know ........ beef, lamb, pork, chicken, veggie, snacks, cakes etc.
There are so many ideas on here but I get lost trawling through and my puter gets slower and slower till its moving like a snail, then I go back to look for something I saw earlier and can't find it.

You might try bookmarking it ExD.

Did you see any icecream recipes?

ExD · Sep 25, 2016

Lol ellargy, but I have a real humdinger for ice cream! I'll seek it out for you - its almost 100% double cream.

ExD · Sep 25, 2016

Avocado Sevenfold said:
@ExD If you search google for low carb *whatever* recipe you will find lots of ideas. I usually do a search then select google images and pick the prettiest.

Avocado - I tend to do the same, but find 'translating' the US recipes to UK weights and terminology quite frustrating.

ellagy · Sep 25, 2016

ExD said:
Lol ellargy, but I have a real humdinger for ice cream! I'll seek it out for you - its almost 100% double cream.

WOW....I'm up for it!

ExD · Sep 27, 2016

This is in cups (I use a tea cup, but its on a 'part to part basis, just use the same container)
2 cups double cream
1 cup full fat milk
half a cup sugar (I use mostly stevia or similar, but it does need a little sugar)
vanilla extract

Whisk all together until sugar has dissolved (ie no graininess)
Freeze in an icecream maker if you have one. Or you can put the bowl in another bowl of ice cubes and
stir it until its beginning to freeze. Then put it in the freezer.

(James martin makes one from just double cream and berries. I found this needed some more sweetness and
it froze very solid, needing a good 30 mins at room temp before it would scoop)

ellagy · Sep 27, 2016

ExD said:
This is in cups (I use a tea cup, but its on a 'part to part basis, just use the same container)
2 cups double cream
1 cup full fat milk
half a cup sugar (I use mostly stevia or similar, but it does need a little sugar)
vanilla extract

Whisk all together until sugar has dissolved (ie no graininess)
Freeze in an icecream maker if you have one. Or you can put the bowl in another bowl of ice cubes and
stir it until its beginning to freeze. Then put it in the freezer.

(James martin makes one from just double cream and berries. I found this needed some more sweetness and
it froze very solid, needing a good 30 mins at room temp before it would scoop)

OH thank you very much Exd!

ellagy · Oct 5, 2016

From the Low Carb Meat Pie recipe my hubby has just created some neat crackers using the pastry part of the pie recipe

3/4 cup almond flour
1/4 cup sesame seeds
1/4 cup coconut flour
1 tbsp. ground psyllium husk powder
1 tsp baking powder
1 pinch salt
3 tbsp. cold pressed olive oil or coconut oil
1 egg
1/4 (50ml) water

take a spoonful of mix and roll it between hands then flatten it onto the baking sheet. Cook at 350 degrees for approx. 20mins. I think they might be good with Salmon or cheese...anything. They would be quite low if not free Carbs.

srobertson06 · Oct 10, 2016

Thank you so much for the ideas --- I am definitely going to give some of them a try.
In fact I am going to try the pancake one while away on holiday next week - hoping it might work with the sugar free 'maple' type syrup I buy to go on my Greek Yogurt I have for breakfast every day.......

DeejayR · Oct 14, 2016

Thought I'd have a go at duchesse-style celeriac instead of spuds, so I sliced the celeriac thinly and layered it with sliced leek, adding dried tarragon, s&p, cream cheese and double cream, and pressed it all down tight. I baked it with a beef stew for 90 mins. It was fine but a bit dry on top and I wonder if I should have covered it. I hoped it would have a crispy top.

Jowen · Oct 17, 2016

sugarless sue said:
Place for all those delicious recipes.

This link is to Dlife recipes,an American site.Some good recipes but be aware they count their carbs differently to us.

http://www.dlife.com/dLife/diabetic-recipes.html

Thank you very much for the link to this site Sue, it is excellent and just what I needed. Could you let me know how the carb counts differ please?

Robbity · Oct 24, 2016

ellagy said:
Rather than troll through 58 pages I thought I would ask!

Is there a Low Carb Sugar free icing recipe on the books?

You can use the forum search function to find out, but also look at sites like Amazon or Sukrin UK as there are packet low carb/sugar free icing sugars available: check both Sukrin & Natvia brands. You could possibly also fine grind any granulated alternative sweeteners to make your own.

Robbity

Trebor2516 · Oct 29, 2016

I have recently completed the '8 week Blood Sugar Diet', by Dr Michael Mosely. First I read the book which give all the scientific data for the diet, it is written is a way anyone can understand. Then at the end of the book are some recipes and diet plans, the recipes are easy and extremely delicious. In the eight weeks I lost 49lbs, about six inches off my waist, and my blood sugar dropped to normal as did my blood pressure.

Fergum10 · Nov 4, 2016

is raw cocoa powder sugar free?

Jem said:
Re: Low Carb Recipes.

Coconut Chocolate Stuff ... or "Almond Bark" by Rose Elliott!

100 grammes coconut oil (Always use virgin pressed)
100 grammes ground almonds (I use a blend of low carb ground nuts - including macadamia nuts!)
25 grammes pure raw cocoa powder
25 grammes granulated sweetener of choice (I use xylitol)

Melt coconut oil (this doesn't take long)
Throw in cocoa and mix well so you have chocolate oil
Stir in sweetener and allow to soften / disolve (whatever your chosen sweetener does!)
Stir in nuts
Mix it all really well and scoop/pour into plastic tub and allow to cool (coolest part of fridge) for at least 90 minutes
When set, cut and leave another few minutes before serving

If you want to eat chunks like fudge use a slightly smaller tub or if you want chocolate-like slabs use a large flat tub

Originally from Rose Elliots Low Carb Vegetarian (an excellent book) I adapted the recipe slightly

BENEFITS:

* zero impact on blood sugar
* beneficial compounds in coconut oil (yes the fat is saturated but it's the right molecule)
* beneficial compounds in cocoa
* almonds are known to reduce cholesterol
* tastes amazing
* unbelievably fast and easy to make
* makes 21 large servings

ENJOY ... I do!

Jem xoxoxoxox

EDIT TO ADD:

Quantity --- Food --- Calories --- Fat --- Protein --- Carb

100 grms - coconut oil - 900 - 100 - 0 - 0
100 grms - ground almonds - 615 - 55.8 - 21.1 - 6.9
20 grms - cocoa - 64 - 4.34 - 3.7 - 2.3
20 grms - Xylitol - 48 - 0 - 0 - 20
total - 1627 - 160.14 - 24.8 - 29.2
(21) serving - 77.5 - 7.6 - 1.2 - 1.4

PenfoldAPD · Nov 7, 2016

Snapsy said:
Needed some stodge tonight so made low carb toad in the hole and low carb cauliflower cheese.

6 sausages
40g soy flour
1 tsp mustard
3 eggs
100ml milk
Needed less time than it had - about 20 mins sausages then half an hour more with the batter.

500g frozen cauli, microwaved for 10 mins then half whizzed up with mature cheddar and a spoonful of Philly, other half left as florets. Mixed together, sprinkle more cheese, cooked.

Total in the whole toad as pictured: 10g CHO
Total in the whole cauliflower cheese: 20g CHO

Scrum. Stodge factor not quite like flour-based toad but next time I'm going to use half soy flour and half ground almonds instead of 40g soy.

View attachment 20035

Researching low carb toad in the hole. Have you made this again @Snapsy - I'd love to be able to make this, used to be one of our winter staples

Chook · Nov 20, 2016

Yesterday I got a 6 packs of yellow stickered fresh cranberries for 75p a pack. I love cranberry sauce so I thought with all those cheap cranberries I'd experiment and my first attempt was good.

1 Cup of cranberries
Half a teaspoon of cinnamon
2 tablespoons of port
2 tablespoons of Splenda - or other sweetener - and add enough until it tastes good to you

I mixed the cranberries, cinnamon and port together then zapped in the microwave for a few minutes until the cranberries burst - then I added the Splenda (I'm sure any other sweetener would do). Its now in the freezer in small batches.

I also made some cranberry, red onion and red wine relish because I really missed chutneys last Christmas, so

Teaspoon olive oil
1 pack (about 2 cups) of cranberries
1 chopped large red onion
Teaspoon cinnamon
Half a cup of red wine
Splenda (or sweetener of your choice) until it tastes good for you

Using a non stick pan I very gently cooked the red onion until dark, sweet and sludgy then stirred in the cranberries, red wine and cinnamon then simmered gently until the cranberries had all burst and the mixture had thickened. I then added the Splenda until it tasted about right - which, for me, was about 4 tablespoons. I have also frozen this in small batches as I don't think it will preserve well without any sugar.

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