Friday, December 28, 2012

Low Carb Goodies #3

Today is all about breads.


 Buttery Biscuits


2 cups Carbquik
1/2 cup Diet 7 Up
1/2 cup sour cream
1/4 cup butter, melted

Preheat oven to 450. Pour melted butter into bottom of an 8x8 square pan. Cut sour cream into CarbQuik mixture. Add Diet 7 up. Mix well. Sprinkle counter with extra CarbQuik to help with stickiness. Pat/roll out into a square. Cut into 9 equal pieces. Place cut biscuits onto the melted butter in pan. Bake 450 for 12-15 minutes.

Red Lobster Style Biscuits

8 ounces of cream cheese
4 large eggs
2 cups of pork rind flour
1/2 cup parmesan cheese
1 tsp baking powder
1/2 cup shredded Italian cheese mix
1 cup shreded cheddar cheese
1 tsp pepper
1 tsp garlic powder
1 tsp parsley


Preheat oven to 425 degrees
Bring eggs and cream cheese to room temp.  Mix until well blended. Add the dry ingredients, spices, and cheeses to the wet mixture and blend, mixture will be thick. Grease the muffin tins and mound the mixture in (lemon size). Bake at 425 for 12-15 min. Remove from oven and brush with melted butter.

Low Carb Microwave Sandwich Bread

1/4 c CarbQuik
1/4 c Ground Flax Meal
Not quite 1/2 tsp of Baking Powder
1/4 tsp Splenda
1 egg
2 Tbls Olive Oil
2 Tbls Heavy Whipping Cream
1 Tbls of Sugar Free Apple Sauce


Mix dry ingredients
Add wet ingredients
Mix well
Pour in microwave dish that has the shape you like for sandwich.
Microwave for 2 min.
Take out of dish and cool.

Makes 4 slices

Basic Buns

6 egg whites
4 egg yolks
6 Tbls. Sour cream (can also use softened cream cheese)
2 pkgs. Splenda
1/4 tsp cream of tartar
Pinch of salt
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Onion Rolls

To the basic buns recipe, add in with the yolk mixture:

1/4 cup grated (powdered) Parmesan cheese
1 teaspoon granulated garlic
Any other spices you may like


When you form them, sprinkle on dehydrated minced onions and bake as above. They really taste much more like onion buns.
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Cinnamon Buns/French Toast

To the basic buns recipe, add in with the yolk mixture:

3 or 4 pkgs. Splenda
1 tsp cinnamon (or to taste)

Bake as below, but I prefer about 40 minutes instead of 50 on these. These are great for making French toast with -- or spreading some cream cheese frosting on top.


Beat egg whites and cream of tartar until very stiff. (Turn bowl upside down and if the whites don’t t slide, they are stiff enough.)

In a small bowl, mix together the other ingredients. Gently fold the yolk mixture into the whites. Rubber spatula works best.

Generously spray two non-stick cookie sheets with Pam. Make 6 piles on each sheet as if you were making the Atkins Revolution Rolls.

Bake for about 50 minutes or less in a 300-degree oven. These will puff up while in the oven, but don’t be surprised when they fall quite flat when you remove them. That’s the way it is. Remove with an egg lifter onto a plate and let cool. Put in a plastic bag after it has cooled. (I poke holes in a Ziploc bag to keep them from getting sticky and I store them in the fridge.) The above recipe will make 2 pans full (12 total) - can be halved.

 

 

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