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.
Bread Variations
Published on: Oct 20 2020, 14:56
Once you can bake bread, there are infinite variations you can make on the recipe. Here are a few ideas: 1. Ciabatta-style For a light bread, I replace 3-4 oz (100 g) of almond flour with soy flour and use more olive oil. It will have a more Mediterranean flavor if you add Italian herbs or olives (cut in half). Other than that, the baking process is the same. 2. Looks like black bread, but tastes even better In my opinion, black bread is the most delicious kind. To make…
Bread Dough
Published on: Jul 08 2023, 02:03
After several attempts with baking powder, I've given it up altogether. The bread tastes like it came from a cheap baker and it doesn't rise correctly. In my opinion, bread only tastes right when it's made with yeast dough. Since yeast feeds exclusively on sugar, or rather on carbohydrates that are converted to sugar, it isn't possible to make yeast dough without flour. I give the yeast what it needs but anticipate that it will eat it all, so that afterwards, all that remains of the carbs is CO2…
Bread Baking Photo Gallery
Published on: Apr 04 2021, 13:25
For approx. 750 g of bread: 350 g_(12 oz)almond flour 150 g_(5oz)gluten 10 g_(1/2 oz)wheat flour 1 packagedry yeast 1-2 tbspolive oil_(optional) approx. 300 ml_(1 1/2cup) (1-2 Cup)water 1 tbspsalt 3 g_(0.1 oz)coriander Baking bread was our most important innovation for our low-carb life. We experimented a lot, and in the beginning our results weren't always successful. Since a lot depends on the details, I'll describe the steps again in more detail. Here's a photo gallery that will…
Borscht
Published on: Jul 26 2021, 23:43
If wars were fought with good food instead of weapons, world history would have gone a lot differently. The Cold War between the USA and the USSR would have been much less significant to world politics. Russia would certainly have had the advantage over the USA, because it has come up with some hearty and tasty dishes. The most well-known is undoubtedly borscht. Many people have heard of it, but very few here in Germany have eaten it or tried making it themselves. This is too bad, because many variants…
Blackberry-Michael
Published on: Jan 29 2022, 21:19
For a long time my wife has been asking me to make a Kirschmichel, one of her favorite treats from childhood. She raves about how the cherries were baked together with the batter, making the dessert taste wonderfully juicy and fruity.Literally translated, Kirschmichel means "Cherry-Michael". So what's a michael? It's a dessert that falls somewhere between a souffle and a cake. When my wife's mother made them, the michaels were always eaten while they were still warm. When we researched how many carbs…