Low Carb Girl

Keto Bread Recipe
By Sweetashoney

This Keto Bread is a no-fail recipe, perfect for keto diet beginners.

Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr

Servings: 16 slices Net Carbs: 2.5g Calories: 146.9kcal Author: Carine Claudepierre
EQUIPMENT
* 9-inch x 5-inch Loaf Pan
* Parchment Paper
* Mixing Bowls
* Measuring Cups Set
* Cooling Rack
INGREDIENTS
* ▢ 5 large Eggs
* ▢ 1/2 cup Lukewarm Water
* ▢ 3 tablespoons Olive Oil
* ▢ 1 teaspoon Apple Cider Vinegar
* ▢ 2 ¼ cups Almond Flour
* ▢ 5 tablespoons Whole Psyllium Husk
* ▢ 1 tablespoon Baking Powder
* ▢ 1/2 teaspoon Salt
INSTRUCTIONS
* Preheat the oven to 350°F (180°C). Line a loaf pan with parchment paper. Slightly oil hte paper with olive oil. Set aside.
* Whisk the eggs, water, oil, and vinegar vigorously in a large mixing bowl.
* Fold in almond flour, psyllium husk, baking powder, and salt.
* Stir to combine all ingredients together and pour into the loaf pan.
* Bake on the center rack of the oven for 50-55 minutes or until golden brown and a pick inserted in the center comes out clean.
* Cool down on a wire rack for 2 hours before slicing. Slice into 16 thin slices.
STORAGE
* Store in the fridge in an airtight box for up to 4 days or freeze for later.

NUTRITION
Nutrition Facts
Keto Bread Recipe

Amount Per Serving (1 slice)
Calories 146.9
Calories from Fat 107

% Daily Value*
Fat 11.9g
18%
Saturated Fat 1.4g
9%
Trans Fat 0.01g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 58.1mg
19%
Sodium 174.4mg
8%
Potassium 22mg
1%
Carbohydrates 6.5g
2%
Fiber 4g
17%
Sugar 0.6g
1%
Protein 5.3g
11%

Net Carbs 2.5g
Vitamin A 84.4IU
2%
Vitamin B12 0.1µg
2%
Vitamin D 0.3µg
2%
Calcium 95.4mg
10%
Iron 1mg
6%
Magnesium 2.1mg
1%
Zinc 0.2mg
1%
* Percent Daily Values are based on a 2000 calorie diet.

Want brownie NOW? No problem with this sugar free mug brownie recipe. Stir together in a bowl, microwave - and enjoy a deliciously fudgy single serve brownie in 3 minutes. Egg free!

Prep Time
2
minutes
mins
Cook Time
1
minute
min
Total Time
3
minutes
mins

Course: DessertCuisine: British Servings: 1 Calories: 220kcal Author: Katrin Nürnberger
Equipment
* microwavable mug or ramekin
Ingredients
* ½ tablespoon coconut flour
* 1 tablespoon cocoa powder unsweetened
* 1 tablespoon powdered sweetener
* ⅛ teaspoon baking powder
* 1.5 tbsp peanut butter must be smooth and runny
* 3 tbsp almond milk or any nut or seed milk
* 1 tablespoon sugar free chocolate chips optional
* pinch of sea salt optional
Instructions
* Lightly grease a microwavable mug or ramekin (3 inch diameter). �
* I a small bowl, stir together the coconut flour, cocoa powder, baking powder, sweetener and optional pinch of salt with a fork. Break up any clumps. �
* In another small bowl, combine the nut milk and the peanut butter. Then, add the dry ingredients to the wet and stir until a brownie batter forms. �
* Last, fold in the chocolate chips and fill the batter into the prepared mug or ramekin. Microwave on high for 60 seconds (900W). See suggested microwave timings in the notes below. �
Notes
5.7g net carbs. Makes 1 single serve brownie.

Without the chocolate chips: 176 calories, 4.1g net carbs.

Microwave timings will vary according to the wattage of your microwave. Mine operates at 900 Watt.

Below are suggested timings for different power strengths:

* 600W = low power. 80 seconds
* 800W = 70 seconds
* 900W = 60 seconds.
* 1000W = 50 seconds
* 1200W = 40 seconds
For a super duper fudgy brownie, lower the cook time by up to 15 seconds.

Nutrition
Calories: 220kcal | Total Carbohydrates: 13.5g | Protein: 8.7g | Fat: 17.3g | Fiber: 7.8g | Sugar: 1.3g

Turnip Fries Air Fryer
Air-fryer turnip fries are my healthy take on classic French fries! Roasted until golden brown all over, air fried turnips taste amazing dipped in sugar free ketchup or with a homemade mayonnaise.
Prep Time
5 minutes mins
Cook Time
13 minutes mins
Course: Side DishCuisine: British Servings: 4 Calories: 43kcal Author: Katrin Nürnberger
Equipment
Air fryer
Ingredients
3 turnips 450g once peeled
1 tablespoon olive oil avocado oil or coconut oil
½ teaspoon paprika
¼ black pepper
⅓ teaspoon salt
¼ teaspoon garlic powder
Instructions
Peel and remove the ends of the turnips. Cut into slices then ½ inch fries. Make sure the fries are equal size so they cook evenly. If they release moisture, pat dry with a paper towel.
Mix the olive oil, spices and seasoning together in a mixing bowl.
Toss the fries in the mix so they are fully coated.
Preheat the air fryer to 180C / 350F.
Place the fries in one single layer in the air fryer basket and air fry for 8 minutes or until the tops are golden. Note - if your air fryer is small, you may need to cook 2 batches.
Shake the basket or flip the fries and remove any small ones that may look cooked. Then, cook for a further 5 - 7 minutes or until evenly browned and cooked to your liking. Serve immediately.
Notes
5.4g net carbs per portion. Makes 4 portions @ circa ½ cup each.
If you have a round (smaller) air fryer, I recommend that you air fry in 2 batches.
Best served immediately as the fries will soften as they cool.
No air fryer? Oven instructions are included in the post above.
Reheat in the oven or for 5 minutes @ 200C / 400F or in the air fryer for 2-3 minutes.
Optional flavour add-ons:
pinch of cayenne
¼ teaspoon onion powder
¼ teaspoon cumin
Serve with my 5 minutes blender Keto mayonnaise or this super easy sugar free ketchup.
Nutrition
Calories: 43kcal | Total Carbohydrates: 5.4g | Protein: 1.1g | Fat: 1.3g | Saturated Fat: 0.2g | Fiber: 2.2g | Sugar: 4.3g

Keto Eggplant Pizza Snack
By Konscious

Eggplant slices topped with cheese, sausage and tomatoes. These simple bites are made with few ingredients and are a delightful treat! These are best when served warm and because they taste so good, you will forget about classic pizza in seconds!

Ingredients:
Approximately 4 oz eggplant (1 small or 1/2 large eggplant), cut into six slices
1/2 tsp salt
1 clove garlic, minced
2 tsp olive oil
1.5 oz fully cooked sausage, chopped
3 cherry tomatoes, halved
3 tbsp low-carb tomato sauce
1/2 cup mozzarella cheese, shredded
Optional:
fresh basil
Directions:
Preheat the oven to 400°F.
Sprinkle the eggplant slices with salt and place in a colander for 15 minutes.
Pat the eggplants to remove the moisture.
Combine garlic and olive oil in a bowl. Brush the eggplants with the mixture and place onto the baking sheet, lined with parchment paper.
Bake the eggplants for 15 minutes.
Remove the eggplants from the oven and smear with tomato sauce.
Top with mozzarella, sausage pieces, and tomato halves.
Bake for 10 minutes, or until the cheese has melted.
Serve warm with fresh basil, if desired.
Tips:
One serving is 3 mini pizzas.
These pizza bites can be made with other toppings, like mushrooms, bell peppers, or pepperoni.
For a gourmet version, top the pizza with pieces of Chorizo sausage.
Cook Time: 40 minutes
Servings: 2
Macros: Fat: 21g | Protein: 9.5g | Net Carbs: 3.5g | Fiber: 2.5g | Sugar Alcohols: 0g | Calories: 251

Ingredients

* 2 pound lean ground turkey
* One medium onion chopped
* 2 cloves of garlic minced
* 1 can tomatoe paste
* 1 can condensed tomato soup
* 2 cans of fire roasted diced tomato’s
* 10 cups cabbage washed and coarsely chopped
* 2 packs of Konjac rice noodles rinsed and drained well.
* 1 cup of shredded cheese
* 1/2 cup of parmesan cheese.

Instructions
* Place ground turkey, onion and garlic in a large frying pan.
* Sautee until it’s no longer pink. Drain the fat.
- [ ] Add tomato paste till mixed in well, and then add soup, diced tomatoes and Konjac rice.
* Spread the cabbage out evenly on the bottom of a greased 9x13 oven pan. Then cover with the ground turkey mixture and cover and bake in the oven for 75 minutes at 350 degrees or until the cabbage is tender.
* Take out of the oven and top with the cheese mixture and return to the oven for an additional 15-20 minutes, until cabbage is cooked well and the cheese has melted.
* Remove, let sit for a couple of minutes, then serve!

Keto marble Cake

Moist and fluffy, sugar free and gluten free!

Taken from Quick, Simple & Delicious on YouTube!!

8x4 baking pan greased with coconut oil and parchment paper on the bottom then more coconut oil on top of the parchment paper.

2 cups of almond flour
1/4 cup coconut flour
Pinch salt
2 tsps baking powder

Mix all dry ingredients to remove any lumps and set aside.

4 medium eggs
1 tsp vanilla extract
1/2 cup erythritol or monk fruit sweetener

Mix all the wet ingredients together till eggs are beaten good
Then add
1/3 cup of melted butter
1/3 cup of yogurt or sour cream
3 tbsp whipping cream
Mix well

Gradually add all the dry ingredients until mixed well and divide the batter into two bowls.

Add 2 tbsps of coco powder to one and 1/2 cup of sugar free chocolate chips or orange zest to the other.

Start layering the two, large spoonfuls of white then chocolate side by side, starting at the bottom layer, then on the second layer do the opposite colours etc, until batter is used all up. Then swirl a tooth pick in zigzags horizontally and then vertically and bake in the oven at 350 for 40-50 minutes until the toothpick comes out clean.
Once cooked and cooked, chill in the fridge for 1-2 hours for easier cutting. Then take a knife and loosen the sides before tipping it out onto a serving plate and sprinkle with powdered erythritol.
Enjoy!

Keto Coconut Flour Brownies

Keto coconut flour brownies are a dream for all chocolate lovers! Fudgy, gooey and studded with sugar free chocolate chips, they are next level indulgence. I'll show you how easy it is to add the keto salted caramel swirl! Even better, one brownie square comes in at just 1.9g net carbs.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Servings 12
Calories 241kcal
Author Katrin Nürnberger
Ingredients
* 1/4 cup / 30g coconut flour
* 1/2 cup / 50g cocoa powder
* 1 tsp baking powder
* 2/3 cup / 100g powdered sweetener
* 3 eggs large, room temperature
* 1/2 cup / 114g butter melted
* 1 tbsp almond milk
* 1/4 cup / 35g sugar free chocolate chips or chopped 90% chocolate
Caramel
* 1 cup / 240ml heavy cream double cream
* 1/4 cup / 55g butter
* 1/4 cup / 50g powdered sweetener use allulose if available (⅓ cup or 75g)
* sea salt to taste
Instructions
* First, make the caramel. Melt the butter in a saucepan and let it brown. Stir continuously to ensure it does not burn. Now add the heavy cream and powdered sweetener. Stir. Bring to a boil and then let the mixture reduce over a low heat until it has thickened - about 5-7 minutes. Add salt to taste (I used about ½ tsp) and set aside to cool.
* Preheat the oven to 180C/350F and line a 7x8 inch baking tray or casserole dish with parchment paper.�
* For the brownie batter, stir together the dry ingredients in a bowl - coconut flour, unsweetened cocoa powder, baking powder and powdered sweetener, breaking up all lumps.
* Now add the wet ingredients - beaten eggs, melted and cooled butter and almond milk. Blend using an electric mixer.
* Last, stir in the sugar free chocolate chips.
* Dollop ⅔ of the batter into the tray and spoon the caramel into the gaps. Add the remaining brownie batter on top of the caramel. Gently pound the tray onto the counter so the batter can self-level. (Cover stone surfaces with a dishcloth or towel first).
* Now, swirl a knife through the batter in a slalom motion - first across from side to side, then lengthways. Pound the baking pan on the counter to self-level again.
* Bake for about 25 minutes. You want the top to be set but the centre still jiggly.
* Let cool completely before slicing into 12 squares.

Notes
1.9g net carbs per brownie. Makes 12 brownie squares.

I powdered a granulated golden erythritol monk fruit blend in my food processor to make homemade powdered sweetener. It's possible to use granulated sweetener in this recipe, but powdered will give you a smoother result, especially for the caramel.

It's best to use allulose for the caramel to ensure it stays completely smooth. If you do use allulose for the caramel, increase the amount to up to ⅓ cup because it is not as sweet as erythritol.

Store in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
Calories: 241kcal | Total Carbohydrates: 4.3g | Protein: 3.2g | Fat: 24.5g | Saturated Fat: 15g | Fiber: 2.4g | Sugar: 0.6g

Low carb apple crisp

35 MINUTE

Ingredients
Apple Filling
4-5 apples peeled or unpeeled, cut in halves
1 stick of butter
1/2 cup monk fruit, or sweetener of choice
1 tsp vanilla extract
1 tbsp cinnamon
Almond Flour Crisp
1 stick of butter
1 1/2 cups almond flour
1/2 cup monk fruit, or sweetener of choice
1/2 tsp xanthan gum
Pinch of salt
Nutritional Information
291 Calories
28.5g Total Fat
3g Net Carbs
4g Protein

Directions

Slice 4-5 Granny Smith Apples, set aside.

Melt one stick of butter in pan on stovetop, then add in the apples.

Add sweetener, vanilla, cinnamon, and stir. Allow apples to soften and mixture to thicken, about 5-7 minutes. Sweetener and butter will thicken to a deeper brown.

Pour mixture into your baking dish, set aside.

Preheat oven to 350 degrees.

Melt one stick of butter, set aside.

In a separate bowl combine almond flour, sweetener, xanthan gum, and salt.

Add melted butter to the dry mixture. This should form small moist clumps.

Top the apples with crisp topping, spreading it out to make sure surface of apples is completely covered with the crisp mixture.

Bake for 20-25 minutes until the topping is slightly browned and slightly bubbling.

Enjoy!

Made Keto Nachos with these amazing chips (Hilo) found in Costco, that almost taste as good as Doritos!! Just add cheese and bake till they start to brown a little! I made ground beef with nacho seasoning and added refried beans topped with cheese, but with these chips you might want to add cheese only, bake at 400 degrees and then add all your toppings on top so they don’t get soft underneath! Top with lettuce, diced Roma tomatoes, green onions etc, and enjoy!

Egg White Wraps - 2 Ingredients

Check out this quick and easy egg white wrap recipe! These high-protein, low carb wraps are pliable and fluffy. The recipe makes one wrap. Scale as needed.

Prep Time 1 minute
Cook Time 3 minutes
Total Time 4 minutes
Servings 1 wrap
Calories 49kcal

Equipment
1 small non-stick pan, 20cm diameter
Ingredients
2 egg whites large, ¼ cup, 60 grams
1/2 tbsp coconut flour
optional salt to taste
Olive oil or butter for frying
Instructions
Separate the eggs. Whisk the egg whites and coconut flour in a mixing bowl until just combined. Add a pinch of salt, if using.
Heat oil or butter a small nonstick pan over medium heat. Pour in the egg white mixture and tilt the pan to evenly spread it.
Fry for 1-2 minutes until the bottom is set. Then, carefully flip the wrap using a large spatula and cook for an additional 30 seconds or until the other side is set. Do not over-cook or the wrap becomes dry.
Put the wrap on a plate and let it cool a little. Then, fill it with your favorite fillings and roll it up tightly.
Notes
0.6g net carbs per wrap. Makes 1 wrap, 16 cm in diameter.
Whisk until just combined. Don't beat the mix for too long or it the egg whites will become stiff. This makes the wraps too thick.
Don't over-fry! If you leave egg white tortillas in the pan for too long or fry over a high heat, they can become dry and crack when you roll them.
Fill right before serving. If you add watery ingredients such as cucumber or tomatoes, they can soften the texture of the wrap over time and cause it to split. That's why it's best to eat the wraps straight after filling them.
Wrap leftovers well so they stay fresh and pliable.
Refrigerator: Wrap egg white wraps in plastic wrap or put them in an airtight container. This way, they can be stored in the fridge for 3-4 days without drying out or absorbing fridge odours.
Freezer: Layer parchment paper between the wraps so they don't stick together, then put in an airtight freezer bag. Freeze for up to 3 months.
Nutrition
Calories: 49kcal | Total Carbohydrates: 1.6g | Protein: 7.9g | Fat: 0.7g | Saturated Fat: 0.6g | Fiber: 0.7g | Sugar: 0.7g

Ham & Cheese Low Carb Breakfast Muffins

If you beat the eggs well, the muffins will be light and airy. Full of cheeses, ham, and spinach, they are the perfect start to a perfect day. Make ahead and heat 2 minutes the microwave in the mornings for a great, warm, low-carb breakfast. These are our favorites.
Cook time: 25 Min Prep time: 10 Min Serves: 6, 2 each
Ingredients
10 eggs
2 Tbsp heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp onion powder
1 1/2 c Swiss cheese
8 slice ham deli meat, diced
1 c fresh spinach, stems removed and coarsely chopped
1/2 c crumbled Feta cheese
1/4 c shredded cheddar cheese
Directions
1. Preheat oven to 350 degrees. Spray the bottom and sides of a 12 serving regular muffin tin.
2. In a large bowl add eggs and heavy cream.
3. Beat with a whisk very vigorously until frothy.
4. Add the salt, pepper, onion powder, ham, spinach, and Swiss cheese. Beat again until thoroughly mixed.
5. Pour eggs into the muffin tins being sure not to overfill them.
6. Sprinkle the tops with Feta cheese and then cheddar cheese.

INGREDIENTS
▢ 5 large Eggs at room temperature
▢ ¾ cup Erythritol or 1/2 erythritol + 1/4 cup golden erythritol
▢ ½ cup Unsalted Butter at room temperature
▢ ¼ cup Unsweetened Almond Milk at room temperature
▢ 2 teaspoons Vanilla Extract
▢ 2 cups Almond Flour
▢ ¼ cup Coconut Flour
▢ 1 tablespoon Baking Powder
▢ ¼ teaspoon Nutmeg
▢ ¼ teaspoon Ginger
▢ ½ teaspoon Salt
▢ 1 ½ teaspoon Ground Cinnamon
▢ 1 ½ cup Shredded Carrots not packed in the cups, loose 180g
▢ ½ cup Pecans finely chopped
▢ ½ cup Walnuts finely chopped
CREAM CHEESE FROSTING
▢ 8 oz Cream Cheese at room temperature
▢ 2-3 tablespoons Heavy Cream
▢ ½ cup Butter Softened
▢ ¼ cup Sugar-free Powdered Sweetener
▢ 1 teaspoon Vanilla Extract
INSTRUCTIONS
Bring all the cake batter ingredients out of the fridge 30 minutes before making the cake to ensure your eggs and almond milk are at room temperature.
Preheat the oven to 350°F(180°C). Line two 9-inch round cake pans with parchment paper and generously oil the bottom and sides with coconut oil. Set aside.
In a large mixing bowl, whisk eggs, melted butter, erythritol, unsweetened almond milk, and vanilla extract. Set aside.
In another large mixing bowl, combine all the dry ingredients: almond flour, coconut flour, cinnamon, nutmeg, ginger, salt, and baking powder.
Combine the dry ingredients into the wet ingredients and stir until it forms a consistent smooth cake batter.
Stir in shredded carrots and half of the amount of pecans and walnuts.
Divide the batter evenly into the two prepared cake pans.
Bake both cake pans in the center rack of the oven for 35-40 minutes or until a pick inserted in the center of the cake comes out clean.
COOL COMPLETELY THE CAKE LAYERS
Cool down the cake onto cooling racks for at least 1 hour before frosting.
Meanwhile, take the cream cheese frosting ingredients out of the fridge. It will give them 1 hour to soften to make a creamy keto cake frosting.
When the cake layers are at room temperature, prepare the frosting.
PREPARE THE FROSTING
In a large mixing bowl, add softened cream cheese, 2 tablespoons of heavy cream, and vanilla extract. Beat on medium-high speed for 1 minute, until fluffy.
Stop the be**er, add in softened butter and powdered sweetener, and beat again until creamy. If too thick, beat in the extra tablespoon of heavy cream.
FROST THE CAKE
Place the first cake layer on a cake turntable or serving plate. Using a flat tool like a spatula, spread half of the cake frosting all over the top of the cake. It's ok if it overflows on the sides.
Add the second layer on top of the cake, and spread the remaining frosting on top. Spread with a flat tool until the top and sides of the cake are all covered with frosting and smooth.
Decorate the top of the keto carrot cake with the remaining chopped pecans and chopped walnuts.
Place the cake in the fridge for 2 hours to set the frosting and blend the flavors.
STORAGE
Store the cake in a sealed container in the fridge for up to 4 days. Slice just before serving to keep the crumb moist and fresh.
You can also freeze the cake for up to 3 months in an airtight container and thaw it the day before in the fridge.

Gluten Free & Keto Pecan Sticky Buns
Fluffy, gooey, and ultra sticky! These gluten free and keto pecan sticky buns (with yeast!) are nothing short of dreamy!
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion. Though for best results we (highly!!) suggest you weight your ingredients here.
Course Bread, Breakfast, Dessert
Cuisine American
Keyword gluten free pecan sticky buns, keto pecan sticky buns
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Servings 9 large rolls
Calories 379kcal
Ingredients
For the caramel-pecan topping
190 g pecans roughly copped
1 batch 15-minute keto caramel
For the gluten free & keto rolls
58 g sour cream or coconut cream + 2 tsp apple cider vinegar
3 tablespoons water lukewarm between 105-110°F
1 tablespoon inulin or maple sirup, honey, to feed the yeast*
1 tablespoon active dry yeast
pinch ground ginger optional (to help proof the yeast)
216 g almond flour **
45 g golden flaxseed meal or 5 TBSP psyllium husk, finely ground***
35 g whey protein isolate
4-6 tablespoons erythritol or allulose, to taste
2 1/4 teaspoons xanthan gum
2 1/4 teaspoons baking powder
1 1/2 teaspoon kosher salt
3 eggs at room temperature
21 g unsalted grass-fed butter or ghee/coconut oil, melted and cooled
1 tablespoon apple cider vinegar
For the cinnamon filling
42 g unsalted grass-fed butter softened
4-6 tablespoons erythritol or allulose, to taste
2 tablespoons ground cinnamon
Instructions
See recipe video of the cinnamon rolls for guidance (we're making the same type keto dough), and check out the post for deets, tips and possible subs!
For the caramel-pecan topping
Line with parchment paper the bottom of a 9x9 pan. Set aside. Prepare a work station for rolling up your buns by placing a 9x9-inch place of cling film (saran wrap) on the counter. Leave handy a small bowl with water (to wet your fingers) and a touch of oil to spread the dough (avocado works great here).
Scatter pecans onto prepared pan, make a batch of our caramel sauce and pour on top. Set aside while you make the rolls.
For the gluten free & keto sticky buns
Mix sour cream, water and inulin (or maple syrup) to feed the yeast in a small bowl. Heat up over a water bath to 105-110°F. And if you don't have a thermometer it should only feel lightly warm to touch.
Add yeast and a dash of ginger to a large bowl. Pour lightly warm sour cream mixture over yeast, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, sweetener, xanthan gum, baking powder, and salt to a medium bowl and whisk until thoroughly mixed. Set aside.
Once your yeast is proofed, add in the eggs, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a a minute or so until fully mixed. Add the flour mixture in one go, mixing quickly until thoroughly incorporated. The dough will become very sticky, so you want to work quickly to get it mixed properly. Use a wet spatula to gather the dough into a ball.
Divide the dough in 3 so you work in batches, important if you've never worked with this dough (you can roll it all in one go after you get some practice!). Lightly oil the piece of cling film and place dough on top, spreading it with your wet fingertips onto a roughly 7.5x9-inch rectangle. Brush with melted butter and sprinkle with cinnamon sugar to taste, leaving a 1 inch at the top untouched. Using the cling film as an aid, roll the dough as tightly as you can and sealing the edge with your wet fingertips. Carefully wet the blade of a sharp knife and cut into three if you divided the dough in thirds. Turn the rolls and lightly press them down with your palm.
Transfer the rolls to prepared pan with caramel-pecan topping. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has almost doubled in size. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so.
Preheat oven to 400°F/200°C while the dough is proofing.
Place the pan on top of a baking tray and transfer gently into the oven. Bake for 22-30 minutes until deep golden, covering with a loose foil dome as soon as they begin to brown. Just be sure that the foil isn't resting directly on them. You can do less baking time for gooey-er rolls and longer for more bready ones.
Allow to cool in the pan for 20 minutes and invert onto a serving plate (and enjoy!)
Notes
*You can feed the yeast with either inulin or an actual sugar (thanks for the inulin tip guys!). And do remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
**If paleo (or in keto maintenance), feel free to sub 6 tablespoons of almond flour with arrowroot flour for a lighter crumb.
***Using psyllium husk instead of golden flaxseed results in slightly more 'whole wheat' rolls.
(Important note!) I recently made the connection (while at the dentist!) that xylitol inhibits yeast and bacteria growth (which is why it's the sweetener of choice for dental products). So don't use xylitol!!
Please note that nutrition facts were estimated per sticky bun, with the filling and caramel-pecan topping.
Nutrition
Serving: 1large roll | Calories: 379kcal | Carbohydrates: 10g | Protein: 8g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 93mg | Sodium: 531mg | Potassium: 91mg | Fiber: 5g | Sugar: 1g | Vitamin A: 545IU | Calcium: 108mg | Iron: 1.6mg

Low Carb Cornbread (with actual cornmeal!)

With that incomparable cornmeal taste, this low carb cornbread is an actual dream. Think unbelievably tender results... at just 6g net carbs!

Course Bread, Side Dish
Cuisine American, Low Carb
Keyword low carb cornbread, low carb cornbread with cornmeal

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Servings 12 muffins
Calories 209kcal
Ingredients
For the low carb cornbread
* 120 g (medium grind!) cornmeal
* 135 g heavy whipping cream at room temp (or use buttermilk, and skip the vinegar!)
* 1 tablespoon apple cider vinegar
* 96 g almond flour
* 30 g golden flaxseed meal
* 20 g whey protein isolate
* 2 teaspoons baking powder
* 1 teaspoon xanthan gum
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
* 4 eggs at room temp
* 1/4-1/2 cup allulose erythritol or xylitol, to taste (I use 1/4 cup allulose)*
* 84 g butter melted & cooled
Serving suggestions
* my famous keto chili
Instructions
* See recipe video for guidance (pretty please!). This is truly an easy, no-fuss cornbread recipe, with staple low carb pantry ingredients.�
* Add cornmeal, heavy whipping cream and apple cider vinegar (or buttermilk!) to a medium bowl. Mix thoroughly and set aside to rest for 20 minutes while you prepare the rest. �
* Preheat oven to 350°F/180°C. Line a a muffin tray with paper liners (or butter generously!). And yes, this recipe can also be baked in the traditional way- i.e. heat up a cast iron pan in the oven with butter (15 minutes will do), add the cornbread batter and pop back in the oven *right away!*. This will create a delicious crisp, golden crust ;). �
* Add almond flour, flaxseed meal, whey protein, baking powder, xanthan gum, baking soda and salt to a medium bowl. Whisk until thoroughly combined, set aside.�
* Add eggs and sweetener to a large bowl and whisk (energetically!) for a couple minutes until airy and lighter in color. Whisk in the butter.�
* Whisk in the dry flour mixture in two parts, and whisk in the cornmeal 'buttermilk' mix. �
* Divide the batter into the muffin pan (using an ice cream scooper is ace here!). Smooth out the top with a wet spatula (or your fingertips), if need be.�
* Bake for 24-27 minutes, until golden and a toothpick inserted comes out clean (I do 25 minutes). Watch out after minute 15, and tent with aluminum foil if they begin to brown too quickly (you know, an unfortunate tendency of allulose). I also found that these guys barely collapsed at all while cooling- hurray!�
* Remove from the pan after 10 minutes and allow to cool completely before digging in for best texture. And if you can't hold your horses (i.e. you've got a big bowl of chili awaiting), at least give them 20 minutes to chill out. �
* Store in an airtight container for 3-4 days or in the freezer for a couple months. Serve warm with a big pat of salted butter (non negotiable in my book!). �
* My top tip: consuming some carbs (such as this low carb cornbread) should have very little impact on your GI if consumed the right way: eat your greens first (I do a small fatty salad with evoo and acv), and be sure to pair it with a fatty main course (i.e. the chili!). Many of you have reported back over the past week that consuming moderate carbs this way barely impacts your glucose levels (needless to say, we're all different so it's important that you test what works for you!). �

Notes
*How sweet? I like mine very lightly sweetened, so 1/4 cup does it for me (even if using allulose, which is 30% less sweet). But if you like yours on the sweeter side, even 1/2 cup will work (and the muffins will even have a tad bit more structure).

Please note that nutrition facts were estimated per cornbread muffin, for a net carb count of 6g.