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Archive for the ‘Breads & Crackers’ Category

Cheese Crisps

Posted by Solitary Dancer on April 15, 2017



Photo by Linda at http://www.genaw.com

Source: http://www.genaw.com/lowcarb/cheese_crisp.html

8 ounce bag shredded cheese, any flavor

Place a square of parchment paper (do NOT use wax paper) on a microwaveable dinner plate. Place a generous tablespoon of cheese in center of plate and, with your fingers, gently spread into a circle about 3 1/2-4″ in diameter and not too thick in the middle. Microwave on HIGH about 30-40 seconds or until a toasty color and they sound crisp when tapped with your fingernail. Lift it off the paper with tongs and set on paper towel to cool. You can use the same piece of parchment over and over for the current crisp-making session. These will keep quite well in an air-tight container at room temperature for several days or longer.

Makes about 18-20 crisps
Can be frozen

Per 6 Crisps: 304 Calories; 25g Fat; 19g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carbs

These crisps are so easy and such a great snack.  Thanks to Linda for the recipe and click here to see several other variations, by Linda.


Posted in Breads & Crackers, Crackers, Misc Recipes, Snacks | Leave a Comment »

Blueberry Custard Muffins

Posted by Solitary Dancer on May 12, 2008

Blueberry Custard Muffins

Recipe By: Judi, modified from Adelaide Daniels WW Cookery 1972
12 servings

blueberry INGREDIENTS:

1 1/2 tsp ground cinnamon
1/2 tsp ground mace
1/2 cup Splenda — divided
1 1/2 cups blueberries
6 whole large eggs — slightly beaten
1 tbs vanilla extract
1 1/2 cups Whipping Cream
1 1/2 cups water
3/8 tsp ground nutmeg


Combine spices and half of sweetener, sprinkle over blueberries, toss lightly to blend.

Spoon into a buttered or Pam sprayed muffin pan, distributing evenly.

Combine egg, vanilla, cream, water and remaining sweetener; beat for 1 minute;

Pour over blueberries; sprinkle with nutmeg.

Bake uncovered at 325°F-160°C for about up to 45 minutes, until set (need to watch the timing, dependent on oven).

– – – – – – – – – – – – – – – – – – –

Per Serving (excluding unknown items): 155 Calories; 14g Fat (77.0% calories from fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 149mg Cholesterol; 45mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat.


photo credit: Wikimedia

Posted in Blueberries, Breads & Crackers, Breakfast Ideas, Brunch, Fruit, Muffins | Leave a Comment »

Chocolate Glazed Crullers

Posted by Solitary Dancer on May 2, 2008

Chocolate Glazed Crullers
by: Cleochatra

It’s been awhile since I’ve made the rounds to my favorite food blogs. But I had to visit Cleochatra after I saw her recipe posted on Dr. B’s forum. Holy Cow, this woman is one heck of an inspiration to get me back into the kitchen.

Look at this. This is her photo. I take no credit for the drool spots on your keyboard. Please visit Cleochatra and see all the cool stuff that’s come out of her kitchen and her imagination.


Thank you Cleo, this looks so awesome I can’t wait to go grocery shopping!


3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davinci’s Vanilla Syrup (Sugar Free)


Preheat oven to 300 degrees F.

In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).

In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick angel food miniature cake pans.

Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.Makes 4 crullers.

Chocolate Glaze

2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.

Will coat 6-8 crullers

Posted in Breads & Crackers, Breakfast Ideas, Brunch, Desserts, Snacks | Leave a Comment »

Jenny’s Daily Bread

Posted by Solitary Dancer on March 27, 2008

Jenny, over at Dr. B’s Forum posted this idea in a thread about Ricotta Cheese. This sounds really good and easy. I love easy, that’s for sure. Anyway, here’s what Jenny has to say.

Jenny’s Daily Bread

“Here’s one I createricottad some time back.. it’s really good right out of the oven.. also it’s nice split and toasted in the oven and topped with cheese.


Whisk together

1 1/3 cup ricotta cheese softened in microwave
4 eggs
1 cup egg beaters or 8 total eggs
½ cup cream or low carb milk
bit of stevia
bit of salt
Add 2 cups almond meal
4 teaspoons baking powder.

Mix just till blended and put into a 9×13 pan

Bake for about twenty minutes at 350 degrees

For Muffins:

Variations to this would be to halve the recipe but use 1 ½ cups almond meal and stir in 1 cup blueberries and 1/3 cup sweetener. Makes 12 muffins

Another variation is to add about 24 drops of stevia and 1/3 cup maple sugar free syrup, ½ to 1 cup pumpkin and lots of pumpkin pie spice.. Makes 12 muffins

photo credit: PastaCheese Gourmet Food Shop

Posted in Breads, Breads & Crackers | Leave a Comment »

Baking Powder Biscuits

Posted by Solitary Dancer on February 25, 2008

Karen and Bill’s Baking Powder Biscuits

I met Karen and Bill over at Dr. B’s place and they are the nicest people. Actually I met Karen first and then she married Bill. Great couple and fabulous cooks. Here’s a great recipe that they have shared over at Dr. B’s forums. I haven’t tried this but I have faith, given their reputation, that this will be fabulous.

It’s better to read Karen’s words. Here’s Karen and her Baking Powder Biscuit Recipe

As I’ve mentioned before, I have developed an intolerance for almonds (and almond meal cry), and I can’t eat gluten, so we’ve been trying various coconut flour recipes. I made these biscuits for dinner tonight, and they were excellent. I made the cheese version, but I’ll also include the plain biscuit version of the recipe, which I intend to try soon.


(NOTE: Karen has tried the plain biscuits and has used them as a base for strawberry shortcake. She gives them a thumbs up as well)


CAUTION: I set the oven at 350 degrees rather than the 400 given in the recipe and they had started to burn after only 12 minutes, so watch them carefully.


Cheese Biscuits

4 eggs
1/4 cup butter, melted
1/4 teaspoon salt
1/4 teaspoon onion powder (I didn’t have any so I used seasoned salt)
1/3 cup sifted coconut flour
1/4 teaspoon baking powder
1/2 cup sharp cheddar cheese, shredded


Blend together eggs, butter, salt and onion powder. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in the cheese. Drop batter by the spoonful onto greased cookie sheet. Bake at 400 degrees F (205 C) for 15 minutes.


Makes 8 biscuits. For a cheesier biscuit increase cheese to 3/4 cup.


Drop Biscuits

4 eggs
1/4 cup butter, melted
1/4 cup honey (I’m going to use Walden Farms maple syrup as a substitute for honey)
1/4 teaspoon salt
1/3 cup sifted coconut flour
1/4 teaspoon baking powder


Blend together eggs, butter, honey (syrup) and salt. Combine coconut flour with baking powder and whisk into batter until there are no lumps remaining. Drop batter by the spoonful onto greased cookie sheet. Bake at 400 degrees F (205 C) for 15 minutes.


Makes 8 biscuits.



Posted in Biscuits, Breads, Breads & Crackers | 1 Comment »

Cranberry Nut Bread

Posted by Solitary Dancer on November 28, 2007

Cranberry Nut Bread


  • 2 cups whole cranberries, fresh or frozen
  • 2 1/2 cups almond meal/flour
  • 1/3 cup powdered egg white
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup sugar equivalent with artificial sweetener (liquid forms of Splenda work well)
  • 1/2 cup butter (1 stick), melted
  • 3 eggs
  • 3/4 cup water
  • Optional: 1/2-1 C chopped pecans


Preheat oven to 350 F.

1) Butter the bottom of a large loaf pan. You can butter around a little way up the side, but don’t go too far. To make sure all goes well when taking the bread out of the pan, I like to put a piece of parchment paper in the bottom and then butter that as well.

2) Roughly chop the cranberries or pulse in a food processor. As a rough guide, each cranberry is in 2-4 pieces. Don’t go finer or they get “lost” – they shrink during cooking.

3) Mix the dry ingredients together (almond meal, egg white, baking powder, salt, sweetener if it’s powdered).

4) Add the wet ingredients (liquid sweetener, melted butter, eggs, water). Mix well. (You don’t have to worry about over-mixing, as you would with regular flour.)

5) Pour batter into pan and bake about 40-50 minutes, until top is golden brown and toothpick comes out clean.

Variation: Cranberry Cheese Bread Add 1 and 1/2 cups of shredded white sharp cheddar cheese. Yum!

Makes 16 servings, each with 2.5 grams effective carbohydrate, 2.5 grams fiber, 6 grams protein, and 164 calories.

Posted in Breads, Breads & Crackers, Holiday Ideas | Leave a Comment »

Low Carb/Gluten Free Stuffing Bread

Posted by Solitary Dancer on November 20, 2007

Low Carb/Gluten Free Stuffing Bread

This is a gluten-free bread I make to use as an ingredient in low-carb stuffing for turkey or chicken. It can also be a stovetop type of thing, but is better if it at least bakes for a little while. I also use it as a casserole topping, if I have some leftover.


  • 2 1/2 cups almond meal
  • 1/3 cup powdered egg whites
  • 1 Tablespoon baking powder
  • 1 Tablespoon poultry seasoning, such as Bell’s Seasoning
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) melted butter
  • 2 eggs
  • 1/2 cup water
  • 1 Tablespoon sugar substitute


Heat oven to 350 F.
Butter the bottom of a large loaf pan – if desired, line the bottom with parchment paper and butter or oil that as well.
1) Mix dry ingredient together (a whisk works well).
2) Add wet ingredients and mix well.
3) Pour into loaf pan.
Bake for 35 to 45 minutes until top is lightly browned (if you insert a toothpick into the loaf and it comes out clean, you can remove it from the oven.)
When cool enough to handle, remove from pan and break into large chunks.

Let cool. At this point, I like to leave it out to dry for a few hours, or put it in a low oven. You can cut it into cubes first, if you’d like, or after it dries out a bit.

Use for low carb stuffing.

Posted in Breads, Breads & Crackers, Gluten Free, Holiday Ideas | Leave a Comment »

French Tortilla Toast

Posted by Solitary Dancer on August 24, 2007

Low-Carb French Tortilla Toast

I have not tried this but it sure sounds good and pretty tempting. If you try this let us know how it turns out.

(1 serving)


* 2 whole-wheat or low-carb tortillas — cut in 1/4ths like a pizza I have great success with the low carb tortillas from The La Tortilla Factory
* 2 eggs
* 1 teaspoon cinnamon
* 1 teaspoon water
* 1 packet of Splenda (or other sugar alternative)
* 1 teaspoon butter (for frying)


Beat eggs with water until frothy. Mix in cinnamon and sugar alternative. Melt butter on a skillet set at slightly higher than medium heat. Cooking surface is ready when a drop of water will dance.

Dip the tortillas pieces in egg mixture and fry until both sides are golden brown.

Serve with butter and the Davinci syrup of your choice. Don’t forget, you might want to top them off with a few blueberries!

Posted in Breads, Breads & Crackers, Breakfast Ideas | Leave a Comment »

3 Minute Microwave Bread

Posted by Solitary Dancer on August 16, 2007

Leesa found this recipe but I don’t have the link to the original recipe.

Three Minute Microwave Bread

It is the first bread recipe I’ve tried that doesn’t taste flaxy and it holds together well and makes a real sandwich.


2 tbsp almond flour (I used bob’s red mill blanched)
2 tbsp flax meal (I used golden flax ground in the coffee grinder)
1/4 tsp baking powder
a teeny bit of sweetener (about 1/4 of what you would put in a cup of coffee)
a pinch of salt
1 tbsp melted butter
1 egg


Melt butter in a square tupperware container. Beat in egg, add dry ingredients. Mix with a fork. Cover container with plastic wrap (I was out so I used a plastic bag held on with a rubber band) cut a small slit in the plastic wrap. Microwave on high for 1 minute 30 seconds.

NOTE FROM LEESA: This is the easiest, most breadlike gluten free bread I have ever tried. I had a ham and cheese sandwich last night that was lovely. I let the bread cool on a paper towel for a bit and then I split it sideways to make two pieces.

I think I’m going to dedicate a square tupperware to this recipe and cut a slit in the lid. the rubberband plastic bag thing is a bit of a pain. But I think it’s the cooking with a lid that makes it hold together. I think this recipe is a lot like Mandys best tasting microwave bread on this forum, but when I tried hers it was a bit crumbly.

Posted in Breads, Breads & Crackers | 6 Comments »

Low Carb Bread-Microwaveable

Posted by Solitary Dancer on August 6, 2007

Super Quick Low Carb Bread Recipe
by: Lisa Shea, BellaOnline’s Low Carb Editor

Would you like a bread you could microwave in about 2 minutes? From start to end, this bread recipe takes maybe 5 minutes total including mixing and cooking time. The recipe is a bit crumbly for sandwiches, but great as a side to a meal.

Best of all, you only need five ingredients, which most low carb households probably already have! Note that cream of tartar is NOT the gooey white stuff you put on fish. It’s a white powdery spice. You can find it in any store, in the spice area.


1 1/4 cups almond flour
1/4 tsp cream of tartar
1/8 tsp baking soda
2 eggs
1 oz butter


Melt the butter in a microwave-safe dish, then mix in all other ingredients. Get a new microwave safe bowl and coat it with oil. Then pour in the batter.

Microwave for about 2 minutes – you want the top to become firm. Voila! You’re done. We cut ours into eight pieces, and found it quite mild in flavor. Many low carb bread recipes use soy flour, which to me has an off, cardboardy flavor. This tastes good.

The top and the edges (against the bowl) become the “crust” – it’s only a little thicker and a little darker in color, but you can control how much crust you have by choosing your shape to have more or less “edge”. You can use a large saucer to create a “flat” bread with a lot of crust surface, or a regular soup bowl to have more “insides” that are soft.

To make breadcrumbs, simply crumble into pieces and brown in the oven 🙂

The only real caveat for this recipe (i.e. the reason we won’t make it every day) is that almond flour is not cheap. You can buy it online, but flour is heavy so shipping is a bit expensive. Try your local health food store to see if they carry it.

Carb Counts

Almond flour is about 4g per cup, so the whole “loaf” has about 5g total in it. Butter has zero grams, while eggs have 0.6g each. Baking soda has zero, and the cream of tartar has 0.2g in this amount. Total that up and you get 5.8g per loaf, so only 0.7g per serving!

Now note these aren’t “large” servings, they aren’t entire slices like you would eat a sandwich with. They’re more like the smaller slices of cornbread you’d have along with a meal. Which is just about what this is meant to be 🙂

Posted in Breads | Leave a Comment »