Low Carb

Lots of delicious Low-Carb recipes.  Some for induction, some not. When available, I will include counts, but for many, I simply don't know and will be the first to admit, I'm not very adept at figuring them out. If you'd like to do it, be my guest. Email me and I will post them.  Thanks.



I came across a low-carb recipe the other day for some really yummy looking cookies that included Protein Powder. I had just purchased some at Walmart and was itching to try my hand at using it for baking.  The recipe called for blanched almond meal,  which I didn't have, so I substituted it with Almond Flour. (are they the same thing?? I don't know.)  It called for 1 cup of vanilla when protein powder and 1/2 cup of unflavored whey protein powder. I didn't have the unflavored kind so I just used 1-1/2 cups of the vanilla.  I think it turned out pretty well, despite my substitutions.

Low Carb Italian Love Knot Cookies

Ingredients:
1/2 Cup Butter, softened
1 Tablespoon Oil
1-1/2 teaspoon lemon extract
1 Cup Sucralose or equivalent sweetener (I used Splenda)
3 Eggs
1-1/2 teaspoon Baking Powder
1-1/2 Cups Vanilla Whey Protein Powder
3/4 Cups Almond Flour

Directions:
Preheat oven to 350.  Whip butter.  Add oil, lemon extract & sweetener. Blend well.  Mix in eggs one at a time. Add baking powder and mix until it's well distributed.  Blend in the whey protein, about 1/2 cup at a time, beating to incorporate. Finally, add in the almond flour by hand. (I used my Kitchenaid)  Line a cookie sheet with nonstick aluminum, parchment or use a silicon baking sheet. Scoop by rounded spoonfuls onto cookie sheet. Cookies do not spread, but rise a little bit. Bake for 7 to 10 minutes until just browning. Makes approx. 30 cookies. (7 minutes was perfect)

A plug for my favorite low-carb bread. Only 1 net carb per slice. I made french toast tonight (with sugar-free maple syrup, of course) along with the leftover scrambled eggs. Sometimes it's nice to have breakfast for dinner.   www.julianbakery.com