Low Carb Recipe Pictures

[Dmil]

Originally Posted by Mel 7

as soon as i saw THIS
i made them
my guy had his with butter and sugar free syrup
i had mine straight up

total yum and easy
next time i will add some davinci's

thanks !!!!!

what kind of protein powder do you use for you pancakes?

[LiRoGe88]

Originally Posted by MsWoods

You don't have to bump it. It's a sticky. It stays at the top

Protein powder pancakes w/Walden Farms pancake syrup:


Ingredients:
2 eggs
1 scoop protein powder
dash of baking powder
water to thin out batter

Mix well and make like regular pancakes.

Will make 3 medium-large pancakes or 6 smaller ones.

Did you use vanilla pp or unflavored?

[MsWoods]

I used.vanilla.

[shelby'snana]

Wow ! Just found this thread and the food looks amazing !!! Man, some good cooks on here ! I love to cook and will try posting some pics soon......

Thanks for the ideas !
Laura

[janetsbreeze]

Made the protein pancakes last night to the delight of my family.
They were very good, although a little dry, and reminded me of buckwheat pancakes. If I make them again, I might add a little oil to the mix.

[Deb]

Originally Posted by Dmil

what kind of protein powder do you use for you pancakes?

Vanilla Whey protein Shake/Powder
Leanfit brand
120 calories a scoop..2 g carbs
25 gram protein

i buy mine at costco

they also have chocolate

2kg container goes on sale sometimes $20.00

[dawnyama]

cleo--thanks for sharing. Those look incredibly delicious.

[dianafoot]

Am so thrilled with the way these simple buns come out. They are the size of large hamburger buns or kaiser rolls and have the soft texture and taste of high carb buns. My DH likes them so much (and he's not doing LC!) that if I don't watch him, he'll scarf them up!:

Hamburger Buns with Kevinpa's Flour Blend

2/3 cup warm water
1-2 tsp active dry yeast (not rapid rise)
1/2 tsp sugar to activate the yeast
1 tsp oil
1 tsp salt
1 cup or a little more Kevinpa's final flour blend

*pour the water, sugar, and yeast into your breadmaker and turn it on.
*after a few seconds pour in the oil
*mix the salt with the flour blend and add it to the churning water mixture. keep adding flour blend until the dough just barely begins to coalesce.
*let the machine knead all for about 10 minutes. I look at it and add just a smidge more flour blend until a very soft dough is formed and is kneading.
*Depending upon the humidity, altitude, etc., you may need to add more or less flour.
*pull the kneaded dough out of the bread maker with oiled hands. It should be a very soft dough, but not so sticky that it clings to your fingers like chewing gum. I've only had that happen once, but when it did, I added resistant starch until I could scrape it off my fingers and handle it! (I have made this at least 20 times, so that doesn't happen often)
*place on an oiled counter and form into a smooth ball
*cut into quarters with a razor-sharp knife
*roll each quarter into a ball and roll in sesame seeds
*if desired, cut an "x" into the top of each bun
*put buns into a muffin-top pan or on a baking sheet sprayed with non-stick cooking spray
*let rise for about an hour. The buns should at least double in size. There should be a small dent remaining when you gently poke the risen dough, but do not let it rise until you can leave a big dent, or it will have risen too much!
*bake in a 350 degree oven for 20 minutes or until nicely browned
*remove from oven and let cool in the pan

By my rough calculation each bun has about 3.5 carbs from the flour if you use only 1 cup. I did not count the sesame seeds or the sugar to feed the yeast. I generally cut the buns horizontally into 4 slices, since they are so large and filling. I use the middle two slices for sandwiches and the outer two for hamburgers.

[buttoni]

They look delicious, Diana.

[Tilly]

Originally Posted by dianafoot

Am so thrilled with the way these simple buns come out. They are the size of large hamburger buns or kaiser rolls and have the soft texture and taste of high carb buns. My DH likes them so much (and he's not doing LC!) that if I don't watch him, he'll scarf them up!:

Hamburger Buns with Kevinpa's Flour Blend

2/3 cup warm water
1-2 tsp active dry yeast (not rapid rise)
1/2 tsp sugar to activate the yeast
1 tsp oil
1 tsp salt
1 cup or a little more Kevinpa's final flour blend

*pour the water, sugar, and yeast into your breadmaker and turn it on.
*after a few seconds pour in the oil
*mix the salt with the flour blend and add it to the churning water mixture. keep adding flour blend until the dough just barely begins to coalesce.
*let the machine knead all for about 10 minutes. I look at it and add just a smidge more flour blend until a very soft dough is formed and is kneading.
*Depending upon the humidity, altitude, etc., you may need to add more or less flour.
*pull the kneaded dough out of the bread maker with oiled hands. It should be a very soft dough, but not so sticky that it clings to your fingers like chewing gum. I've only had that happen once, but when it did, I added resistant starch until I could scrape it off my fingers and handle it! (I have made this at least 20 times, so that doesn't happen often)
*place on an oiled counter and form into a smooth ball
*cut into quarters with a razor-sharp knife
*roll each quarter into a ball and roll in sesame seeds
*if desired, cut an "x" into the top of each bun
*put buns into a muffin-top pan or on a baking sheet sprayed with non-stick cooking spray
*let rise for about an hour. The buns should at least double in size. There should be a small dent remaining when you gently poke the risen dough, but do not let it rise until you can leave a big dent, or it will have risen too much!
*bake in a 350 degree oven for 20 minutes or until nicely browned
*remove from oven and let cool in the pan

By my rough calculation each bun has about 3.5 carbs from the flour if you use only 1 cup. I did not count the sesame seeds or the sugar to feed the yeast. I generally cut the buns horizontally into 4 slices, since they are so large and filling. I use the middle two slices for sandwiches and the outer two for hamburgers.

Is this the one with the resistant CORN starch (not the wheat)? I just ordered and received the corn and on my list to make.

[dianafoot]

Originally Posted by Tilly

Is this the one with the resistant CORN starch (not the wheat)? I just ordered and received the corn and on my list to make.

Yes, I have always used the Hi-Maize resistant corn starch, not the RWS. I know Kevinpa used the RWS for a little bit, but he liked the RCS better in the end. Haven't tried it both ways, so I don't know how the other would perform. Someone on an earlier post said that the RWS would give a better oven rise, but I don't know.

[bowulf]

Low Carb Cinnamon Bun Pancakes

In the pan pre-flip:


Recipe:
Cinnamon Bun Pancakes (E-IF)
Recipe Type: Breakfast
Author: Kent Altena
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Serves: 6
A new way to combine two former high carb favorites into a new low carb treat
Ingredients

8 oz cream cheese, softened
1 cup almond flour
1/3 cup heavy cream
1/3 cup water (add another 1/3 cup if necessary)
3 eggs
1/2 tsp vanilla extract
1/2 tsp baking powder
-=Cinnamon Swirl icing=-
4 tbsp butter, melted
2/3 cup Splenda, or liquid equivalent
1 tbsp almond flour
3 tbsp cinnamon
1 tablespoon vanilla
1/2 tsp Blackstrap molasses (optional)

Instructions

In a large bowl, whisk together cream cheese, almond flour, cream, eggs, vanilla extract, baking powder until smooth. Add water until it reaches right consistency. Set aside.
Preheat a griddle to medium heat.
In a small bowl, combine butter, sucraloase, almond flour, cream, water, cinnamon, and vanilla. Whisk together until smooth. Add more water if necessary to reach icing consistency.
Transfer the cinnamon mixture into a large plastic bag. Snip a small corner from the bag.
Spray your frying pan with nonstick cooking spray. Pour 1/4 to 1/3 cup of batter into the pan, and pipe a swirl of cinnamon around your pancake, so it looks like a cinnamon roll.
Flip pancake as the edges become dry and browned. Serve bottom-side up.

Serving Size: 2 pancakes Calories: 371 Fat (g): 33 Carbohydrates (g): 8.5 Fiber (g): 4 Protein (g): 11.9

[MsWoods]

Wow. Kent that looks fantastic.

[Tilly]

Oh, wish I had time to make them this morning. Maybe for supper one night, they look very good.

[SCOTTSDALEJULIE]

Diana, could you post Kevin's last flour mix? TIA

[Nigel]

Those look really good dianafoot.

[cleochatra]

Those hamburger buns are so lovely! Are they just like buns/bread? How would you describe the texture?

[dianafoot]

Those buns taste very close to soft white kaiser rolls or hamburger buns from the grocery store. I think they are a little more flavorful and more satisfying somehow, but I can't put my finger on why. DH took a piece of one and then did not want the kaiser bun that he had just bought to put his hamburger on, he wanted mine!

this is his final bread mix that I use:

8 cup LC Bread flour mix recipe

4 cup carbalose
2 cup wheat protein isolate 5000
1/2 cup wheat protein isolate 8000
3/4 cup almond flour
3/4 cup Hi-Maize resistant corn starch 260
3 Tbs not/Sugar


Kevins LC Cake or Cookie Flour mix

[dianafoot]

BTW, the buns keep nicely on the counter in a zip-loc bag for several days without molding or drying, and they also do well in the fridge. They stay nice and soft.

I can't get them to toast like regular bread, though, they just don't crisp up. But they are fabulous when put on the grill for a few seconds after grilling your hamburger. And the two slices I get from the inside are like the soft white bread you'd use for old-timey pimiento cheese or blt's, or cucumber sandwiches.

I haven't made this as loaf bread yet, but Kevin did regularly and many people on this forum made it, too. Anybody want to chime in with their experiences with this flour?

[cleochatra]

Gah. I keep looking for the "like" button. Thank you for posting this! Are all of those ingredients complicated? I've never even heard of half of them. :P Yes, I'm weird.

[Tilly]

Originally Posted by cleochatra

Gah. I keep looking for the "like" button. Thank you for posting this! Are all of those ingredients complicated? I've never even heard of half of them. :P Yes, I'm weird.

Nope, not weird, these are odd. But all can be purchased through Netrition, all except the Not/Sugar. I was told (somewhere) to try subbing one Tablespoon of Xanthum gum for the 3 tbsps. of Not/Sugar.

[Tilly]

Originally Posted by dianafoot

BTW, the buns keep nicely on the counter in a zip-loc bag for several days without molding or drying, and they also do well in the fridge. They stay nice and soft.

I can't get them to toast like regular bread, though, they just don't crisp up. But they are fabulous when put on the grill for a few seconds after grilling your hamburger. And the two slices I get from the inside are like the soft white bread you'd use for old-timey pimiento cheese or blt's, or cucumber sandwiches.

I haven't made this as loaf bread yet, but Kevin did regularly and many people on this forum made it, too. Anybody want to chime in with their experiences with this flour?

From Kevin, post #144 with pictures (I am curious, as it looks terrific but how does it taste?):

Kevins LC Cake or Cookie Flour mix

It is basically my pita bread with a few tweeks.


2 1/2 cups of the above LC Bread flour mix
1/2 tsp. salt
2 tsp honey
2 tsp instant yeast
1 cup warm water
1 tbls extra virgin olive oil

Mix and knead for 15 min.
form loaf and let rise just until it reaches the top of the pan.

Bake at 375 degrees for 25 min or until crust is golden brown.

I brush top with butter 5 min before done.

[Tilly]

Originally Posted by dianafoot

BTW, the buns keep nicely on the counter in a zip-loc bag for several days without molding or drying, and they also do well in the fridge. They stay nice and soft.

I can't get them to toast like regular bread, though, they just don't crisp up. But they are fabulous when put on the grill for a few seconds after grilling your hamburger. And the two slices I get from the inside are like the soft white bread you'd use for old-timey pimiento cheese or blt's, or cucumber sandwiches.

I haven't made this as loaf bread yet, but Kevin did regularly and many people on this forum made it, too. Anybody want to chime in with their experiences with this flour?

Dianafoot, in the recipe I have from you for the buns you use NON instant dried milk. Can you tell me where you purchase that? I have instant non-fat and instant whole milk.

[dianafoot]

buns addendum. I was very careful to check my measurements today, just to see how much flour I actually end up using in this recipe. I started out with 3/4 cup water, added yeast, sugar, salt, and oil, then I actually added a little more than 1 1/2 cups of flour blend. I made six rolls out of this and they rose and baked beautifully. Pictures coming in a few minutes when they've had a chance to cool.

[dianafoot]

Originally Posted by Tilly

Dianafoot, in the recipe I have from you for the buns you use NON instant dried milk. Can you tell me where you purchase that? I have instant non-fat and instant whole milk.

I haven't added the dry milk powder to the last few batches and they have been coming out wonderful. I buy the non-instant kind at Whole Foods It is supposed to be better for baking...

[Tilly]

Originally Posted by dianafoot

I haven't added the dry milk powder to the last few batches and they have been coming out wonderful. I buy the non-instant kind at Whole Foods It is supposed to be better for baking...

Thank you. Here is what I have for your recipe for the buns. This has changed?

I just took a cup of that (Kevin's mix), added a Tablespoon of non-instant dry milk, 2 tsp bread yeast, a tsp of sugar, and 1 tsp salt. I mixed it with water to get a workable dough and divided it into four balls which I rolled in sesame seeds and put into a muffin top pan. I let it rise for about 20 minutes, then baked it at 350 for about 12-15 minutes. These were amazing rolls at about 4 net carbs per roll!

[dianafoot]

here they are. They are HUGE! We'll just have to see if they fall, or maybe they will be like great big popovers! They smell divine, though.

[dianafoot]

Originally Posted by Tilly

Dianafoot, in the recipe I have from you for the buns you use NON instant dried milk. Can you tell me where you purchase that? I have instant non-fat and instant whole milk.

Number 878 in this post is the recipe I use now. I learned to put the water and yeast and sugar in the bread machine first and let it slosh around for a minute. then add oil and salt, and only then do I add the flour. I found that 3/4 cup water uses about 1 to 1 1/2 cups of flour. I add it slowly, looking for it to just come together to make a soft dough and knead for about 10 minutes. It's quite workable and light when I go to make the rolls. I haven't used the powdered milk lately because they come out so well without it.

[Tilly]

Originally Posted by dianafoot

Number 878 in this post is the recipe I use now. I learned to put the water and yeast and sugar in the bread machine first and let it slosh around for a minute. then add oil and salt, and only then do I add the flour. I found that 3/4 cup water uses about 1 to 1 1/2 cups of flour. I add it slowly, looking for it to just come together to make a soft dough and knead for about 10 minutes. It's quite workable and light when I go to make the rolls. I haven't used the powdered milk lately because they come out so well without it.

Wow, one less ingredient to purchase, thank you! Can't wait to try these now that I have everything here.

[dianafoot]

And the grand finale -- no deflating (sometimes happens with this recipe) and no "popovers"! My DH ate one, so I didn't get them all in the pictures!





cut horizontally into four slices. Inner ones will be sandwiches, outer ones will be buns. Just cause the whole buns are so big! Each large bun works out to 3.5 carbs and about 70 calories.