Archive for the ‘Substitutions’ Category
Make it Low-Carb Monday: Low-Carb, Gluten-Free Fried Chicken
Today my man-friend had a hankering for some good ol’ fried chicken, so I starting digging through my flour subs to see what I could come up with. I think I hit the jackpot with this recipe.
Try it out and let me know what you think!
Make It Low-Carb Monday: Dairy-Free, Grain-Free Cream of Mushroom Soup
Campbells Cream of Mushroom Soup has long been a staple in many of my recipes. When I started a low-carb lifestyle I turned to a low-carb cream of mushroom bacon soup from my pal Jaimie over at The Lighter Side of Low-Carb. Now that I’ve discovered I’m allergic to dairy I’ve set out on a mission for a new recipe that complies with my food allergies and just in time for Thanksgiving. I don’t think the man-friend could live through Turkey Day without his beloved green bean casserole!
I’ve chosen to sub the cream and half and half that most cream of mushroom soup recipes call for with unsweetened almond milk. This came out pretty great, so I think any milk substitute would work in this recipe. I also chose to use the crock-pot here since this is an ingredient that I use in other recipes. I need to be able to scale it easily to make large batches for canning and it’s just plain easier to throw it all in the pot and let it cook so I can make this any time.
Here’s what I came up with…
Low-Carb Cheese Cracker Tips
Some people were reporting problems with the cheese cracker recipe suggested for the Cheddar Witches Fingers. There were reports of the dough rising like bread and any detailing on the fingers was lost.
So I went back to the drawing board to see what the problem was and I suspect it was the two tablespoons of flax meal the recipe calls for. I needed something to cut the stickiness of the dough so you could shape it into fingers and the flax did that.
For some, it also makes the dough rise too much. So if you’re having issues try omitting the flax meal.
Here are photo’s of a batch I just did without the flax meal, let me know what you guys find out!
Paula Deen’s Pumpkin Pie w/Almond Crust
Now that I’m stocked with canned pumpkin again, I just can’t get enough of the stuff. I’ve been using it to make all kinds of things from pumpkin bread to pumpkin pie and anything in between.
I think it’s just that time of year, I get fall fever. I just get a little wacky when the leaves start to change color and rustle around.
I found this recipe by Paula Deen when I was searching for a good pumpkin pie recipe and had to make it low-carb. There are already low-carb items out there that are similar to pumpkin pie, but nothing has really hit the spot for me and killed the craving. This one comes close, it’s a creamier, lighter version of the real thing. It’s yummy, and it’s just a bonus that it’s sugar free, gluten free, and low-carb.
Let me know what you think!
Low-Carb New York Style Cheesecake With Raspberry Sauce
The long labor day weekend has given me time to play with new recipes and cheesecake was on my mind. I love cheesecake with any fruit sauce, but was blown away by how much sugar it takes to make such a decadent desert. So I set out to make my own and this is what I came up with, for only 6-8g carbs per slice (with or without the raspberry sauce).
No sugar, no grains, pure heaven!
Make It Low-Carb Monday: Sea Glass Jello
Here’s a really cool looking treat that I found not too long ago, Sea Glass Jello. It’s a fun and funky treat that was really easy to make low-carb once I found Chleochatra’s recipe for low-carb sweetened condensed milk substitute.
Ingredients
- 4 Small boxes (3 oz. each) of sugar free Jell-O in different colors.
- 1 1/2 Cups of low-carb sweetened condensed milk substitute.
- 2 Envelopes unflavored gelatin, Knox works great.
Directions
Prepare the Jello using only 1 cup of hot water in three separate containers. Chill for 4 hours until the Jello has set up. Cut the Jello into cubes and place in a 13×9 glass pan. Keep Jello cubes in the refrigerator until ready to add the white layer. In a separate bowl mix the 2 envelopes of unflavored gelatin with 1/2 cup cold water. Add 1 1/2 cups of boiling water and stir until dissolved. Mix in the sweetened condensed milk. Allow the milk mixture to cool and then pour over the Jello cubes. Chill for 4 hours or overnight.
