You won't find recipes for steak with salad or an amazing salad with turkey breast here. If you don't know how to cook a steak, you can go allrecipes.com or similar. They have 13,000 steak recipes. (Unbelievable, isn't it? I wonder if they're all different?) Also, I don't really find it helpful to copy recipes from somewhere and just leave out the potatoes.
I trust my readers' creativity, so most of the recipes I've shared here are specifically low-carb and should be a jumping-off point for you to develop your own low-carb kitchen. They are mainly about how to create satisfying low-carb versions of traditional foods like bread, and also how to satisfy your sweet tooth on a low-carb diet. In addition, we've tried to include tips for dealing with special low-carb ingredients like almond flour or gluten.
Jelly Roll
Published on: Sep 19 2021, 21:27
I ran into some unexpected difficulties while creating my jelly roll recipe. For the first time ever, I had to throw away food - my early attempts were that inedible. Now, on my fourth try, the cake part of the roll finally succeeded. I'm very excited about this strawberry roll! The "assembly" isn't perfect yet; since this is my first completed roll, I need more practice. If there are any seasoned bakers out there, feel free to share your tips. Cake Batter: 80 g_(3 oz)almond flour 40…
Japanese Noodles
Published on: Sep 10 2021, 00:10
Recently a fried brought me shirataki noodles. These are made from the flour of the Japanese konjac root and consist almost exclusively of fiber - no fat, no protein, no carbohydrates. My friend told me proudly, "Almost no carbs and almost no calories." While preparing them, I unfortunately discovered two more "almost no"s: almost no taste and almost no noodles for your money. Shirataki noodles are sold in a bag of liquid. I think this is a marketing ploy. The package says it contains 200 g_(8…
Hearty Cabbage Stew
Published on: Aug 17 2022, 13:18
A while back I saw a news story about an eccentric Scottish earl. He lived in a castle and wore a kilt. Despite the stereotype of Scottish thriftiness, he had one special luxury: he'd hired a famous chef to be his personal cook! The story then revealed a secret about his kitchen: on an old wood stove, there stood a 50-liter pot that was always full of simmering beef bones. The resulting stock was the basis of most of his meals. For our cabbage stew, it's worth the trouble to leave the bouillon…
Gingerbread Coins
Published on: May 30 2021, 21:44
When we made our Christmas stollen, we reserved part of the stollen dough for some cookies. We created our recipe for "Low-Carb Honey" around this time. The result is these cookies, which we call "gingerbread coins". They keep very well, but we recommend putting small slices of apple here and there with them in the cookie tin, since these cookies become very hard if they get too dry. Gingerbread Coins 200 g_(8 oz)almond flour 60 ggluten 100 g_(4 oz)ground almonds 100 g_(4 oz)butter 25…
Fruit Pie
Published on: Feb 04 2021, 15:42
We'll once again use our "all-purpose" dough to make the crust for our fruit pie. Knead almond flour, gluten, butter, 1 dsp sweetener, and 6 tbsp water into a homogeneous dough. Grease a Springform pan with butter and firmly press the dough onto the pan's base (1/2 of dough) and sides (1/3 of dough). The layer on the base should be about as thick as a woman's finger. The dough on the sides should be about half as thick. Save the remaining dough to make the lattice crust on top of the pie. Fruit…