A couple of weeks ago, a friend of mine posted this video for Garlic Bread Muffins on Facebook by Tastemade UK:
DROOL!!! I knew immediately that I needed to make a low-carb version of these biscuits. After a couple of experimental batches, I finally perfected the ingredient ratios!
5 oz. unsalted butter
Garlic Salt (I use Trader Joe's - 0 carbs)
10 g cilantro
1/2 cup flaxseed meal
1/4 cup almond flour
3 tbsp oat fiber
1.5 tsp baking powder
1/8 tsp salt
2 tbsp oil (I use olive or coconut)
1/4 cup heavy cream
1/2 cup shredded cheese + dozen small slices
Preheat oven to 350° F. Melt the butter in a saucepan. Add the garlic salt and cilantro and simmer for a few minutes. Set aside. Mix together the flaxseed meal, almond flour, oat fiber, baking powder, and salt. In a separate bowl, beat together the oil, heavy cream, and shredded cheese. Add to the flour mixture.
Fill the bottoms of the cupcake tin with about 1/2 of the flour. Next, place a slice of cheese on top of the dough and a spoonful of the garlic butter.
Pour the rest of the batter over the cheese and then top with the remainder of the butter. Bake for 20-25 minutes. Let cool, and enjoy!
This recipe makes 12 biscuits with the following nutritional information:
21.5 g fat
1.3 g carbs
0.5 g fiber
0.8 g net carbs
4.5 g protein
My brother has been doing eating low-carb far longer than I have and frequently calls me, excited, with new recipes he's created. This one was the one about which he has been the proudest, and included a bit of a chemistry lesson :) It requires a mason jar and a microwave, and provides for easy clean up! I enjoyed mine over some Trader Joe's parsnip chips (also my brother's idea!)
200 g water
250 g chopped or shredded cheese of your choice (I mixed cheddar and pepper jack)
8 g sodium citrate (optional)
2 g sodium hexametaphosphate (optional)
2 tbsp konjac powder/flour
Microwave water in a jar for approximately 2 minutes. Stir in the sodium citrate and sodium hexametaphosphate. Next, place the cheese in the water. Microwave in 45 seconds twice, stirring in between. Add the konjac flour. Microwave in 30-40 second increments, stirring in between and keeping an eye on the jar to ensure that the cheese does not bubble over. Pour over your favorite food :)
If you only want to buy one of the three weird ingredients, I definitely recommend the konjac powder. The other too, while helpful in thickening, aren't quite as necessary. Konjac powder has 0 net carbs, so the nutritional information is based on the cheese you use.
On my top 10 things I miss most since cutting out sugars are Reese's Peanut Butter Cups. Last night, I turned in a huge assignment and decided to treat myself by making some of my own. These are 0.7 g net carbs each and taste amazing! I made them with newly ground almond butter (natural, with no sugar added), but will definitely be trying peanut butter next time!
I recommend using mini-muffin silicon baking cups. If you don't have these, you can use an ice cube tray if need be!
8 tbsp heavy whipping cream
4 tbsp unsweetened cocoa powder
3.5 tbsp powdered erythritol
70 g nut butter of your choice (optional: mix in one tsp of powdered erythritol)
Combine the whipping cream and the cocoa in a saucepan. Slowly add the powdered erythritol and mix until smooth. Remove from heat. Place about a tsp of the chocolate mixture into each silicone cup and move around until the edges of the cup are coated. Freeze for 10-15 minutes.
If you're using an unsweetened nut butter, feel free to mix in a tsp of erythritol. Spoon the nut butter on top of the chocolate. Pour the remaining chocolate mixture on top of the nut butter and freeze for one hour. Pop out and enjoy!
This recipe makes about 18 peanut butter cups with the following nutritional information:
4.6 g fat
1.4 g carbs
0.7 g fiber
0.7 g net carbs
1 g protein
I used to go through a spinach and bacon quiche every week on my own. Turns out, crustless quiches can be just as delicious! These are super simple to make and can be frozen to save them for weeks during which you're relying on meal prep (if you can resist eating all of them immediately!).
4 oz shredded cheese (I used Gouda)
6 oz diced meat of your choice (I used these delicious Kiolbassa brand Jalapeno Beef Smoked Sausages that gave them a nice kick)
1/2 cup heavy whipping cream
Seasoning (optional, but I sprinkled on some Trader Joe's Garlic Salt)
Preheat the oven to 375° F. Beat together the eggs and heavy whipping cream. Add seasoning if you choose to use a less salty meat. Arrange the cheese and meat into an oiled quiche dish or cupcake pan. Pour the egg mixture into the dish. Bake for 35-40 minutes. Enjoy!
This recipe makes 12 servings with the following nutritional information:
13 g fat
0.5 g carbs
6.9 g protein
Just a former fat girl who loves food...
and her cat.
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