Low Carb Breads

If you are missing that bread consistency, try some of these great recipes and freeze after you have taken a few slices. It keeps best this way. Low carb breads are usually high in fat so I managed to keep that down in these recipes. 

 

Experiment with them and see which you like best. You will require coconut flour and/or almond flour for most of the recipes. Bob's Red Mill is a good brand. 

 

Almond Paleo Bread

 

3/4 Cup Coconut Flour
1 cup Almond Flour
2 Tbsp Ground Chia Seeds or Flaxseeds
5 Eggs 
3 Tablespoons Melted Coconut Oil (15F)
1 Tablespoon Apple Cider Vinegar
1/4 Teaspoon Sea Salt
1/2 Teaspoon Baking Soda

Water as needed 

 

DIRECTIONS:

  1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.

  2. Combine wet and dry ingredients.

  3. Pour into a 7.5 “x 3.5″ loaf pan and smooth the top.

  4. Bake at 350F/180C for 40 to 50 minutes.

  5. Let cool before slicing.

 

Makes 16 slices - each slice = 2F

Fruit Loaf - Low carb

 

1-1/4 cups almond flour 

2 tbsp coconut flour

1 tsp baking soda

1 tsp baking powder

1/8 tsp Himalayan salt

1/8 tsp Stevia

1-1/2 tsp cinnamon 

2 tbsp raisins, chopped

1/2 cup chopped pecans

1/2 tbsp BRAGG's apple cider vinegar

2 large eggs

2 tbsp coconut milk or cream

 

DIRECTIONS:

  1. Preheat oven to 350F or 180C.

  2. Butter (or use coconut oil) the bottom of a cookie sheet and set aside. In a medium bowl, add the dry ingredients (including the raisins and nuts) and blend well, making sure there are no lumps.

  3. Add the remaining ingredients and blend with a wood spoon until ingredients form a thick dough.

  4. Place the dough onto the prepared cookie sheet, then with damp hands, pat and shape the dough into a loaf (the loaf will be approximately 7” long and 4” across).

  5. Using a knife, cut slits on top of the dough, about ½” deep.

  6. Bake for around 25-28 minutes or until golden brown, and a toothpick inserted in the middle comes out clean.

  7. Allow to cool 5 minutes before removing the bread with a spatula to finish cooling on a wire rack. 

  8. Allow to cool at least 20 minutes before slicing the bread with a serrated knife. 

 

Makes 12 slices - each slice = 0.5C, 2F

Coconut Bagels

 

1/2 cup + 1 Tablesp coconut flour
1/4 cup ground flax seeds
1/4 cup psyllium husk powder
1 tsp baking soda
1/4 tsp sea salt
1/2 cup almond milk
1 Tbsp apple cider vinegar
1/3 cup almond butter, softened
sesame seeds or poppy seeds, optional

 

 

Directions:

  1. Mix dry ingredients in a bowl, or in a food processor or mixer if you prefer.

  2. Add the 1/2 cup almond milk, 1Tbsp apple cider vinegar, and 1/3 almond butter. Continue to mix until ingredients combine to form a dough.

  3. Separate dough into 6 uniform pieces and form into balls

  4. Create a hole in each bagel (about the diameter of a quarter/20cAU)

  5. Sprinkle bagels with sesame seeds or poppy seeds, optional.

  6. Bake on parchment paper at 350F/180C for 25 to 30 minutes.

  7. Remove from oven, and let cool for an hour before serving.

  8. To store the bagels for later use, transfer to the refrigerator or a cool, dry space in an airtight container.

 

Makes 6 bagels. Each bagel = 2F

Pumpkin Bread - Low carb

 

1 cup blanched almond flour 

¼ teaspoon celtic sea salt

½ teaspoon baking soda

1 tablespoon ground cinnamon

1 teaspoon nutmeg

½ teaspoon cloves

½ cup roasted pumpkin 

2 tablespoons honey

¼ teaspoon stevia

3 large eggs 

 

DIRECTIONS:

  1. In a food processor combine almond flour, salt, baking soda and spices

  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes

  3. Scoop batter into a mini loaf pan

  4. Bake at 350F/180C for 35-45 minutes

  5. Cool for 1 hour

  6. Serve

 

Makes 12 slices = each slice 0.5P, 1.5F

 

 

Grain Free Sandwich Bread - Low carb

 

1/2 cup + 2 Tablesp coconut flour, sifted

2 Tablesp finely ground golden flaxseed

1 teasp baking soda

1/4 teasp sea salt

6 eggs, separated

4 Tablesp almond butter or tahini

1/2 cup soy milk

1 teasp BRAGG's apple cider vinegar

 

DIRECTIONS:

  1. Preheat oven to 375F or 190C .

  2. Line loaf tin with parchment or foil and spray with olive oil spray.

  3. BOWL 1: In large mixing bowl, sift together all dry ingredients, making sure all clumps are smoothed out. 

  4. Separated eggs, adding yolks to bowl and the whites to a food processor.

  5. BOWL 2: Add almond butter, soy milk and apple cider vinegar to the yolks, mixing thoroughly with fork. 

  6. Whip egg whites with food processor until stiff peaks form. 

  7. Combine Bowl 1 (dry) & 2 (wet). Mix well. This will be quite dry. 

  8. Fold whites into batter.

  9. Spoon bread batter into greased loaf tin. Smooth out the top with a spatula so that the bread will bake evenly.

  10. BAKE 25 mins. Then cover with foil for another 10 mins. 

  11. Allow to cool for 5-10 mins before transferring to a cooling rack and removing from pan.

  12. Slice into 24 slices and serve with almond butter and strawberries or lite cream cheese and a scraping of no sugar jam. eg. Simply fruit (USA) or St Dalfour (AUS).

  13. Freeze the rest of the loaf. 

 

FOR CINNAMON-FRUIT TOAST: to make a fruit toast version, add 1 Tablesp cinnamon and 2 Tablesp unsweetened goji berries to Bowl 1. 

 

Makes 24 slices - each slice = 0.5P, 1F 

Cloud Bread 

 

4 large eggs, separated

1/2 teaspoon cream of tartar

2 oz low fat cream cheese

1 teasp Italian herb seasoning

1/2 teasp sea salt

1/4 – 1/2 teaspoon garlic powder

 

 

Directions:

  1. Preheat the oven to 300F/150C.

  2. Line two large baking sheets with parchment paper.

  3. Separate the egg whites and egg yolks. Place the whites in a stand mixer with a whip attachment. Add the cream of tartar and beat on high until the froth turns into firm meringue peaks. Move to a separate bowl.

  4. Place the cream cheese in the empty stand mixing bowl. Beat on high to soften. Then add the egg yolks one at a time to incorporate. Scrape the bowl and beat until the mixture is completely smooth. Then beat in the Italian seasoning, salt, and garlic powder.

  5. Gently fold the firm meringue into the yolk mixture. Try to deflate the meringue as little as possible, so the mixture is still firm and foamy.

  6. Spoon 1/4 cup portions of the foam onto the baking sheets and spread into even 4" circles, 3/4" high. Make sure to leave space around each circle.

  7. Bake for 15-18 minutes, or in a conventional oven for up to 30 minutes. The bread should be golden on the outside and firm. The center should not jiggle when shaken. Cool for several minutes on the baking sheets, then move and serve!

 

NOTE: The Best Cloud Bread Recipe can be stored in an airtight container in the refrigerator for several days. However the texture is best if eaten within 12 hours of baking. 

Makes 4 total. Each = 1P2F

Zucchini Bread

 

1.5 cups of shredded zucchini 
3 tablespoons of coconut flour
½ teaspoon of baking powder
½ teaspoon of baking soda
1 teasp of cinnamon & 0.5 teasp of nutmeg
¼ teaspoon of ground cardamom
Pinch of salt
3 eggs, whisked
2 Tbsp Stevia
1 teasp of pure vanilla extract
1/3 cup of almond butter
¼ cup of coconut milk 
½ cup of sliced almonds or nuts of your choice

 

DIRECTIONS:

  1. Heat up the oven to 375F/190C.

  2. Shred the zucchini on a good old fashion grater.

  3. Place the grated zucchini in a bowl and sprinkle with the coconut flour, toss to mix, then do the same with the baking powder, soda and spices.

  4. Toss all with the zucchini till well tossed, for lack of a better description.

  5. In a medium bowl mix or whisk together the eggs, almond butter, stevia, vanilla and coconut milk till well mixed. While mixing, add the zucchini mixture to the wet mixture till just blended.

  6. Fold in your nuts.

  7. Pour into a well-oiled 9×9 baking pan. (line the bread pan once with parchment paper to prevent sticking. Sprinkle some nuts on top it you wish

  8. Bake for 25-35 minutes till done and a tooth pick comes out clean. If the bread begins to brown too fast, tent with foil and lower the heat by 25F/5C. Bake for 20-30 minute if using a 9×9.

  9. Let it cool for a bit till eating.

 

Makes 8 slices - each slice 1.5F

 

Almond Butter Bread

 

250g (1 cup) roasted almond butter (100% almonds)
4 free-range organic eggs

2 tablespoons honey
1 teaspoon vanilla powder
½ teaspoon stevia
½ teaspoon Celtic sea salt
½ teaspoon baking soda
2 tablespoon cinnamon

 

Directions: 

  1. Preheat the oven to 320F/160C.

  2. Grease a 20cm × 12cm loaf tin with a little coconut oil spray, then line the base and sides with baking paper.

  3. In a large bowl, using a hand blender, mix the almond butter until creamy. Mix in eggs, honey, vanilla and stevia.

  4. Add the salt, baking soda and cinnamon and mix well with the hand blender until all ingredients are combined.

  5. Spoon the batter into the prepared loaf tin and spread out evenly with a spatula.

  6. Bake in the oven for 25 minutes or until a skewer inserted in the centre comes out clean.

  7. Remove the bread from the oven and cool in the tin for 10 minutes, then carefully turn out onto a wire rack.

  8. Cool for 10-20 minutes. Slice and serve.

 

Makes 16 slices - each slice = 0.25P, 2F 

Wonder wraps

 

2 teasp whole husk psyllium flakes

6 or 1/3 cup egg whites 

2 small pinches Himalayan salt

1 pinch garlic powder

1 pinch onion powder

1 teasp nutritional yeast (optional)

Coconut oil spray

 

Directions:

  1. Whisk all ingredients in bowl. Allow to sit for few minuts. 

  2. Heat stove top to 275F (low/medium) and coast lightly with coconut oil spray. 

  3. Put 2 rounded Tablesp of batter on heated griddle and immediately spread as thin as possible, using circular motions with your spoon until it resembles the shake of a wrap or medium size tortilla. 

  4. Cook, turning over after the first side is golden, and continuing to cook for other side until very lightly golden. 

  5. Continue to make more wraps until batter used up. 

NOTE: Make one at a time to start. 

Makes 3 small to medium wraps. Each wrap = 1P

Vicki Witt

Clinical Nutritionist, Holistic Coach, Certified LEAP allergy therapist, Reiki Master

BS (Nutr & Food Sci) PG Dip Clin Nutr RNutr

Proud to service all USA and AUS states.

Copyright © 2018 All rights reserved Vicki Witt Nutrition| Website Created by Goober.com.au

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