3 1/3 c. Pre-Mixed Bake Mix
1 tsp baking powder
1 tsp guar gum
1 tsp xantham gum
1/2 tsp salt
1 tsp Italian Seasoning
8 oz. reduced fat cream cheese (softened)
1 c. butter (really soft/slightly melted)
1/2 c. mozzarella cheese (shredded)
2 Tbsp fresh garlic
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl. Add all wet ingredients to a blender and mix until well blended. Add wet ingredients to dry and mix until well combined.
Spray the bottom of small loaf pans with cooking spray. Portion batter into 3 small loaf pans. Top loaves with an additional tsp or so of fresh minced garlic and a pinch of salt.
Bake for approximately 35 – 45 minutes until top is golden and a toothpick can be inserted and removed cleanly.
1 cup frozen chopped spinach, defrosted and well drained.
3/4 cup sun dried tomatoes, drained and chopped
This one was approved by even my non-LC friends! If you don’t have LC Bake Mix, check out the recipe from my previous post!
8 ounces cream cheese – softened
1 cup butter – softened
1/3 c. Splenda®
2 teaspoons baking powder
1/4 teaspoon salt
2 cups almond flour
1 c. premixed lowcarb baking mix
1 tsp Pumpkin Pie Spice
1 tsp guargum
1 tsp xanthan gum
Preheat oven to 325°F. Prepare a 1 1/2 qt loaf pan (or 3 mini loaf pans) with cooking spray.
Combine wet ingredients together in a blender until smooth.
Mix dry ingredients together and then fold in wet ingredients. Pour evenly into baking pan. Bake for 50-60 (40-50 mins for mini pans) minutes or until toothpick inserted in center comes out clean.
Cool in pan on a wire rack for 15 minutes, then invert on a serving plate.
Optional – Add an additional (1) cup of Splenda for a sweeter bread that tastes almost cake-like.
Yes, it’s here…after a lot of tweaking, I have finally developed a do it yourself low carb bake mix. Make up a batch of this and keep it in the freezer to use to make the most fabulous low carb breads and baked goods ever!
1 c. Soy Flour
3/4 c. Flax Meal
1 c. Almond Flour
1 3/4 c. Whey Protein Powder (I use French Vanilla w/ 3 net grams of carbs per 2 scoops, just make sure it’s a low carb version)
4 tsp Splenda
3 tsp Baking Powder
Pinch of Salt
2 lbs Chicken Breasts
3 Tbsp Olive Oil
1 Tbsp Kosher Salt
1/2 Tbsp Grated Pepper
2 Cloves Garlic
1 tsp crushed red pepper
1 tsp onion flakes
1 tsp minced ginger
Cut chicken breasts in half and layer in the bottom of a shallow baking dish. Cover chicken breasts with remaining ingrediants and allow to marinade for 30 minutes, or up to 3 hours in the fridge.
After marinating. Remove chicken from marinade and pat dry. Grill for approximately 6-8 minutes per side, or until juice runs clear.
Easy Peasy & delicious!
This is a low carb version of a Chicken Risotto Milanese style. Milanese generally refers to a common meat dish from Peru, Argentina, Brazil and other South American countries. It was generally breaded, fried and served with a Parmesan cream sauce. So – to Lowcarbify it…I have removed the breading and substituted the Arborio Rice for Cauliflower. Enjoy!
1 Head of Cauliflower, shredded via a food processor (or grated)
1.5 – 2 lbs Boneless, skinless Chicken Breast
2 Tbsp Butter
1 Tbsp Olive Oil
1 Cup diced onion
1 1/4 Cup Dry white wine (I used Pinot Gris)
1 1/4 Cup Chicken Broth (Low Sodium, preferably)
2 tsp. Chicken Bouillon Concentrate
1 Clove Garlic
3/4 tsp Parsley
1/2 tsp Oregano
1/2 tsp Italian Seasoning
1/2 tsp Garlic Powder
1/4 Cup Heavy Cream
1/3 Cup Shredded Parmesan Cheese
1/3 Cup Mozzarella Cheese
Salt and Pepper
Heat Medium sized non-stick, frying pan over medium heat, add shredded cauliflower to the pan and allow to heat to remove water from cauliflower. After 8-10 minutes, add 1 TBSP of butter and a pinch of salt. Continue to allow to cook until cauliflower begins to brown slightly. This will take approximately 15 minutes and should be stirred every 3-4 minutes.
In a seperate, large skillet, add diced onion, garlic, and Olive Oil and heat over medium-high. While cauliflower and onions are cooking, cut chicken breast into 1 inch pieces. Once onion is translucent, sprinkle with a pinch of salt and 10 turns of the pepper mill. Add chicken and remaining butter to onion pan. As chicken begins to whiten, add an addl pinch of salt and 1/4 tsp pepper (15 turns of pepper mill)
Once the chicken is white all over, add the wine, chicken boullion, chicken broth and spices.
Stir until bouillion is dissolved. Allow to simmer until liquid reduces by 1/4. Add cauliflower to large chicken skillet and stir to combine. Turn up head and allow liquid to reduce by approximately another 1/4. (Approximately 8-10 minutes). After reduction, add cheese and stir to melt for approximately 6 minutes.
Three minutes before serving, turn heat off and add heavy cream. Stir to combine and serve. Top with fresh parsley and addl parmesan cheese if desired.